Bread-Crumb Batter Cakes For Breakfast

One pint of bread-crumbs, moistened with milk several hours before using. When ready to use, beat an egg separately and add

1 pinch of salt,

1 pint of buttermilk,

1 teaspoon of soda.

Mix well and add 1 large spoon of flour to make them turn well. Fry as you would any other batter cake.

If wanted particularly nice, take half buttermilk and half cream, instead of all buttermilk, or use sweet milk with baking-powder and omit soda.

Bread Fritters

E. D. P

1 quart of sweet milk,

2 teacups of bread-crumbs, 2 tablespoons of sugar,

1 small teaspoon of soda,

2 teaspoons of cream of tartar, dissolved in warm water, 2 eggs, nutmeg and salt to taste.

Boil the milk and soak the bread-crumbs. Add sugar, then yolks of eggs, etc., and put soda and cream of tartar last. Beat the 2 whites in last.

Brown Bread

V. C. G

Set a sponge just as for white bread. Instead of adding white flour, make of equal parts of graham and rye flour. One cup of black molasses and water enough to moisten. Stir with a spoon, and do not knead as white bread. Bake in pans.

Buckwheat Cakes

For breakfast cakes the batter must be made and put to rise the night before in a warm place.

1 quart buckwheat flour,

4 tablespoons yeast,

1 teaspoon salt,

1 tablespoon molasses,

Warm water enough to make a thin batter.

If the batter should be sour when ready for use, add a little soda. Serve with syrup or honey.

Corn Bread Batter Bread

Mrs. Cyrus McCormick

1 cup of boiled rice,

1 pint of sifted meal,

2 well-beaten eggs, A little salt,

Small piece of melted butter or lard,

1 teaspoon baking-powder,

Sweet milk to make a rather thin batter.

Pour in a well-greased earthen baking dish and bake a half hour or more in a hot oven.

Kentucky Batter Bread

1 pint meal,

3 eggs,

1 teaspoon salt,

1 tablespoon melted butter.

Make a thin batter with sweet milk. Pour in a baking-dish and bake 3/4 of an hour, or till it is a rich brown.

Soft Batter Bread

Mrs. H. C. McDowell

1 quart sweet milk,

1 pint sour cream or buttermilk,

1 pint of corn meal,

1 teaspoon soda,

1 dessertspoon salt,

6 eggs,

1 lump of butter size of an egg.

Bring milk to the boiling point, add the meal gradually until it is like thin mush, add butter and salt and let it cool. Then add some cream in which soda is dissolved, then the eggs well beaten separately and bake in a moderate oven. Cover till it is risen. This amount is sufficient for 8 people.

Marcellus's Corn-Meal Batter Cakes

1 tablespoon lard, 1 pint corn meal, 3/4 pint of sour milk,

1 small teaspoon soda in milk and stir till it foams,

1 egg,

1/2 teaspoon salt.

Beat egg and pour milk over it and add meal. Then mix in the melted lard, 1 tablespoonful. Have griddle very hot and well greased and put on with spoon in small cakes and fry.