Breakfast Cake

As much bread dough, when ready to make into loaves, as will fill a small kitehen-bowl; work into this with your hands a piece of sweet fresh lard the size of an egg, sprinkle your pasteboard lightly with flour, roll out as thin as you can get it, put it in a shallow pan to rise for twenty minutes or half an hour, and bakr fifteen or twenty minutes in a quick oven. Very nice.

Breakfast Cake

One quart of sifted flour, one egg, a little salt, a tablespoonful of butter, two teaspoonsful of cream of tartar, one of soda, and a pint of milk. Warm the milk, stir the butter in it when cool, add the egg beaten, salt, the flour with the cream of tartar sifted in it, and last the soda dissolved in a tablespoonful of hot water, Bake about twenty minutes in flat square tins, mark the crust through with a knife, break up, and serve hot.

Tea Cake

Three cups of bread-dough ready for loaves, three cups of sugar, three eggs, one cup of butter, one teaspoon of cream of tartar, half an ounce of soda; mix all together thoroughly, soda last, and bake in loaf or flat tins.

Indian Meal Breakfast Cake

Scald a quart of Indian meal with boiling water until like mush, add a teacup of boiled grits or fine hominy, a little salt, two beaten eggs, and milk enough to make a. thick batter, a small teaspoon even full of saleratus, put in last, bake in square tins, well buttered, in a quid' oven; cut in squares and serve hot.

Oatmeal Breakfast Cakes

To a pint-bowl of cold oatmeal mush, stir in it about half a sup of hot water (use only enough to moisten it, and beat it smooth), then add two eggs beaten very light, separately and then together; add cold milk to make a thin batter, and a table-spoonful of flour; if they break in baking, add a very little more flour.

Rusk

One pint of milk, one cup of sugar, one of butter, five eggs, a little salt and half a pint of yeast; warm the milk and butter together, stir in the sugar and salt, and when nearly cold, the eggs heaten light. and flour to make a stiff sponge. Set them over night; put the yeast in last. Next morning, when very light, mould them out, or roll them; add as little flour as possible, only just enough to roll them with; put them in buttered pans, and set in a warm place. When very light, bake in a quick oven ten or fifteen minutes.

Bread Cakes

Put to soak over night a quart bowl full of broken stale bread in cold water to cover it; in the morning, strain through a clean cloth and squeeze out all the water, mash the bread in a basin with the back of a wooden spoon, add three beaten eggs, a little salt, a pint of milk, and flour to make a batter; bake as buckwheat cakes.

Canada Egg Bread

Half a pint of corn meal, the same of flour; stir in half a teaspoonful of cream of tartar, a tablespoonful of butter, warmed so that it will stir in, but not melted, one cup of milk, three beaten eggs and a small half teaspoonful of soda dissolved in a teaspoonful of hot water, beaten in last. This makes a stiff batter. Bake in square tins, mark it with a knife the size you wish it, break it up and serve hot.