Take one-half of a teacupful of rice and boil; when cold mix with one quart of milk, the yolks of four eggs and two teacupfuls of flour sifted with two teaspoonfuls of baking-powder with a little salt; beat the whites of the eggs to a froth and add last. Bake on a griddle. E. F. A.
Sift and mix together two-thirds of a quart of corn-meal, one-third of a quart of flour, one teaspoonful of brown sugar, two heaping teaspoon-fuls of baking-powder and a one-half of a teaspoonful of salt. Add two beaten eggs and one pint of milk, beating into a smooth batter. Brown nicely on a very hot griddle. Serve with syrup. W. J. D.
Take two cupfuls of yellow corn-meal, sift, and put one teaspoonful of salt in meal, pour on boiling water until it is a stiff mass, let cool, add one tablespoonful of butter, one cupful of flour, enough water to mix rather stiff; bake on hot griddle. Jennie M.
Three-quarters of a sieve of flour, set with three cupfuls of luke-warm milk and compressed yeast dissolved in a little luke-warm water and one teaspoonful of sugar. When raised, put in three-quarters of a cupful of sugar, one-half of a cupful of lard and butter mixed, a small handful of salt, the rind of a lemon; or a little nutmeg. Add flour enough to make it stiff. Let rise again when roll out and put in pans. Put a little melted butter, sugar and cinnamon on top, then bake. Mrs. C. Chichester.
When I am making bread I save a cupful of yeast, add two eggs well beaten, one cupful of sugar, one teaspoonful of salt, one-half of a cupful of butter. Take a pint of sweet milk, warm, and flour to insure a stiff batter. Set it away till it has risen light. Then beat well and put in bread or cake-pans and let it rise once more. When light sprinkle sugar and cinnamon over the top of the cake and small pieces of butter. It usually takes one-half hour to bake this cake in a moderate oven.
Mrs. Mary Casper.
Take two cupfuls of flour, two tablespoonfuls of butter, one cupful of milk, one teaspoonful of baking-powder, one egg and a little salt. Beat well with a spoon. Pour this into the baking-pan and smooth a little with the spoon. Mollie.
Rub a piece of butter the size of an egg into a little flour, pour in two cupfuls of sour cream, one teaspoonful of soda and a little salt. Mix into dough and roll into cakes one-half of an inch thick and ten inches in diameter. Prick with a fork and bake in a quick oven. When done split them open with a knife and spread with nice butter, lay the bottom piece on a plate and cover it with strawberries nearly an inch deep. (It is better to have the strawberries sprinkled with sugar a few hours before they are put into the cake.) Put over this the top of the cake with the crust side down and a layer of strawberries again; over this lay the bottom piece of another cake and more berries and put on the top piece right side up. Serve with sweet cream. Short cakes are sometimes made in this way by substituting raspberries or other fruit for strawberries.
Beat four eggs and one cup of powdered sugar well. Add one cup of flour, one and one-half teaspoonfuls of baking-powder, two tablespoonfuls of water. Stir the flour and baking-powder in well. Then add the water. Bake in one layer for shortcake. Mrs. O. B. Price.
Rub together into a stiff, short paste two pounds of flour, one pound of butter and six ounces of loaf sugar; make it into square cakes, about one-half of an inch thick, pinch them all along the edge at the top; over the whole surface of the cakes sprinkle some white comfits; put the cakes on tins so as to touch each other on their edges, and bake in a slow oven.
Place three heaping tablespoonfuls of sifted flour in a bowl, add one-fourth of a teaspoonful of baking-powder, one tablespoonful of stale macaroon crumbs, a pinch of salt, the yolk of an egg and a dessert-spoonful of melted butter; mix thoroughly and add by degrees three-quarters of a teacupful of luke-warm water; beat to a smooth cream, add the whites of two eggs whisked to a firm froth and a teaspoonful of vanilla. Have ready a saucepan half full of boiling fat, drop the batter by spoonfuls into this and fry till of a light golden brown. Take out quickly, ain carefully on clean kitchen paper and serve piled high on a doily. Dust with sifted sugar before serving. Mrs. A. MacDonald.
Make a batter of a cup and one-half of flour, with two teaspoons of baking-powder sifted through it, one egg, one-quarter of a teaspoonful of salt, two-thirds of a cup of milk, a little sugar. Pare, core and cut into slices three small sour apples. Stir them into the batter. Drop from the spoon into plenty of boiling lard. Take out with a skimmer and sprinkle powdered sugar over them. A little cinnamon added to the sugar is an improvement. Send them to the table hot. Mary Reuns.