Sour Milk Corn Cakes

Sift together threefourths of a cup of flour, threefourths of a cup of cornmeal, a tablespoon of sugar, threefourths of a teaspoon of soda dissolved in a tablespoon of arid water, and half a teaspoon of salt Pour over the mixture a cup of sour milk and a tablespoon of melted lard or drippings. Beat well together, stir in a wellbeaten egg, and bake in wellgreased hot popover cups or gem pans.

Corn Dodgers

Measure one pint of cornmeal. Mix into it one teaspoon of salt and one teaspoon of sugar. Scald the meal, pouring over it about threequarters of a pint of boiling water. Add one beaten egg and one heaping teaspoon and a half of baking powder. Stir well together. Add very carefully a very little more hot water, so that the batter will be just stiff enough to drop from a spoon and keep its shape. The water will have to be added slowly, as the batter can easily be made too thin. Have ready a fryingpan with just enough hot lard to keep the dodgers from sticking. Drop in tablespoons full. Do not put too many dodgers in at one time. Cook slowly in order to have them well done. Turn them from side to side, and brown a light brown. Keep some melted lard ready in a cup to add more as you need it. When the dodgers are done, set where they will keep hot. This quantity will make about fourteen dodgers.

Corn Gems

Mix through two cups of cornmeal one teaspoon of salt. Put the meal in a bowl, a piece of butter the size of an egg in the centre, and pour over it one cup of boiling milk. Stir well. Then add one teacup of cold milk, three beaten eggs, one teaspoon of salt, and one cup of flour. To this stir in two teaspoons of baking powder. Beat well, mix thoroughly. Pour into hot greased gem pans, and bake in a quick oven half an hour.

How to Make Muffins Wafers

Cornmeal Muffins

Mix into two tin pint cups of cornmeal one heaping teaspoon of salt, one heaping teaspoon of sugar, and two eggs not beaten. Measure one tin pint cup and a half of buttermilk, add enough of this to the meal to make a batter, stirring hard in order to beat the eggs. Next add one heaping teaspoon of melted butter, and then stir in the remainder of the buttermilk, and lastly, one even teaspoon of soda dissolved in cold water. Have the muffin pans very hot, grease well, fill and bake slowly a light brown in a moderate oven.

Graham Gems

Mix through three teacups of graham flour one teaspoon of salt, the beaten yolks of three eggs, one tablespoon of melted butter, and one pint of milk. Next put in the whites of the eggs beaten to a stiff froth and two teaspoons of baking powder. Mix carefully. Bake in wellgreased gem pans thirty minutes in a quick oven.

Graham Muffins

Sift two teaspoons of baking powder and half a teaspoon of salt into one cup of flour. Add a cup and a half of graham flour. Stir in a cup of fresh milk and then a beaten egg, and beat well till the mixture is smooth. Have your muffin tins warm, drop in the batter till they are little more than half full, and then bake in a wellheated oven till done twenty or twentyfive minutes,

Gluten Wafers

Put in a bowl a cup of tepid milk, sprinkle in gluten flour till you have a dough. Knead well, take on your floured board and roll very thin. Cut out with a biscuit cutter and take brown upon floured bakingpans in a moderate oven.

Oatmeal Cakes

Mix into cold oatmeal a small quantity of milk and enough white flour to soften, so that it can be made in small, flat cakes. Put in a greased pan, and bake in the oven to a light brown.

Oat Muffins

Pour over twothirds of a cup of rolled oats, one cup of scalded milk. Let stand five minutes, then add three tablespoons of sugar, half a teaspoon of salt and two tablespoons of melted butter. Sift in one and a half cups of flour with four teaspoons of baking powder, beat well, stir in a wellbeaten egg and bake in greased hot muffin tins.

Oatmeal Wafers

Take what oatmeal you wish to use, add a little salt and stir in boiling hot water till you have a thick batter or dough. Flour your board, put on the dough, knead it dry, roll as thin as possible, and cut in round cakes, first dipping your biscuit cutter into flour. Then on a hot griddle cook the wafers till they are brown and crisp. When they are browned on one side turn and brown on the other.

How To Make Puffs Socnes

Potato Puffs

Boil and mash three large potatoes. Add one teaspoon of salt and one teaspoon of sugar. Mix together. Add one tablespoon of melted lard and one beaten egg. Dissolve half a yeast cake in nearly a teacup of lukewarm milk. Stir this into the potatoes, and add enough flour to make a stiff dough; that is, about one cup and a half, perhaps a little more. Set the dough to rise at two o'clock in the afternoon if you want the puffs for an evening meal. When light, roll out thin. Cut with a large biscuit cutter. Set to rise for two hours more, and bake in a quick oven a very light brown.

Puffet

Melt one cup of butter into one quart of warm milk. Add one teaspoon of salt. Beat four eggs very light. Add them to the milk when it cools enough to be lukewarm, and also put in half a teacup of homemade yeast, or one cake of compressed yeast dissolved in cold water. Have in another pan one pint and a half of flour. Pour the mixture into the flour, gradually stirring in well. Continue to add more flour till you have a batter that will let a spoon stand. After beating hard, put the dough in square greased pans. Set to rise, covered, in a warm place. When light, bake in square, deep pans