Bread Biscuit - Muffins - Waffles Etc. Cakes

Flannel Cakes

Sift together one and one-half pints of flour, one tablespoonful of! brown sugar, two teaspoonfuls of baking-powder and one teaspoonful of salt. Add two beaten eggs and one and one-half pints of milk and beat into a smooth thin batter. Bake on hot griddle to a rich brown color and. serve with maple syrup. V. C. E.

Velvet Breakfast Cakes

Put a pint of new milk on the fire; let it simmer a few minutes. Stir into it a piece of butter the size of a walnut. Add salt, and three spoonfuls of good yeast, with three well-beaten eggs. Mix with these sufficient flour to make a soft dough. Knead all well together and put the mixture in a warm place in a basin with a cloth over it for two hours. Then make it up into small cakes, lay them on a well-oiled tin, and bake in a quick oven. Mamie Peck.

Scones

Two cupfuls of flour, two teaspoonfuls of baking-powder, one-half of a teaspoonful of salt, one-third of a cup of sugar, three tablespoonfuls of butter, one egg, currants if desired. Add enough milk to make a soft dough, divide in half, flatten with the hand into a round cake the thickness of a biscuit, mark with a knife into four scones and bake quickly.

Mrs. N. T. Morden.

Illinois Pop-Overs

Beat two eggs together until thoroughly mixed; add one cupful of milk. Put one cupful of flour, sifted twice, into another bowl; add to it gradually the eggs and milk and a little salt; beat until smooth. Put at once into greased hot gem-pans and bake in a moderately quick oven for forty-five minutes. If properly baked, they should swell six times their original bulk, and may be used for breakfast or luncheon, or served with a liquid pudding sauce as a dessert. Iron gem-pans insure better results than those made of lighter metals.

Sabylla I. Martin, Pawnee City, Neb.

Buns

Nice buns are made as follows: Mix two cupfuls of white sugar, two cupfuls of milk, one cupful of yeast and flour enough to make a thin dough - let it rise; after rising add one cupful of lard or butter, one grated nutmeg, and more flour. Rise again. When ready for baking cut and shape it into buns. Beat up an egg and spread over the top; rise in the pans a short time before baking. Lucy Sillowa.

Louisiana Rice Pone

One pint of boiled rice stirred in one pint of milk with a small teacup-ful of corn-meal (white corn-meal preferable), four well-beaten eggs, a large tablespoonful of butter and lard melted together, one small tea-spoonful of salt, all well mixed; beat in three heaping teaspoonfuls of baking-powder; bake and serve in ordinary pans well greased.

Millie Powers.

Johnny Cake

Take one cup of yellow corn-meal, one-half of a cupful of white flour add three tablespoonfuls of sugar, two tablespoonfuls of butter, one egg, salt, a cup of sour milk, and a teaspoonful of soda dissolved in the milk.

Mrs. Kidder.

Oatmeal Cake

Mix fine oatmeal into a stiff dough with milk-warm water; roll it to the thinness almost of a wafer; bake on a griddle or iron plate placed over a slow fire for three or four minutes; then place it on edge before the fire to harden. This will be good for months if kept in a dry place. Like hard crackers, it is an excellent article to exercise sedentary teeth upon. Mrs. H. Hines.

Hasty Tea Cake

Mix with a pint of flour a piece of butter the size of an egg. Rub well with two teaspoonfuls of cream of tartar in flour. Powder fine one teaspoonful of soda. Add one cupful of cold water, making a stiff batter. Bake on tin for tea. If you prefer baking-powder use two teaspoonfuls of same in place of cream of tartar and soda. You can substitute sour milk or buttermilk for either and it makes the cake (or bread) much nicer. Bake quickly. Mrs. Lissie Ford.

Pretzels

Into two cupfuls of flour put one-third of a cup of butter, the yolks of two eggs and one whole egg, a pinch of ginger, one teaspoonful of salt, one-half of a yeast cake; then stir in enough milk to form a very stiff dough; turn the dough on a board and pound with the rolling-pin; let rise. Cut off small pieces, roll between the hands into strips, pinch the ends together to form small rings and let rise. Put them, a few at a time, into boiling water previously salted. Let cook until they begin to come to the surface. Take out quickly, sprinkle with salt, arrange in a greased baking-pan and bake a light brown. Mrs. Spiel.

Feathery Flap Jacks

One quart of yellow corn-meal, one handful of wheat flour, three teaspoonfuls of baking-powder, one and one-half teaspoonfuls of salt, one pint of sour cream, one teaspoonful of soda and two eggs; add cold water enough to make a thin batter and fry on very hot pancake griddle with plenty of fat. Mrs. Lester.

Buckwheat Cakes

Sift dry one pint of buckwheat flour and two teaspoonfuls of baking-powder, and add a tablespoonful of brown sugar with water sufficient to make a batter. Beat but lightly and bake at once on a hot griddle.

J. S. C.