Bridgeton Rolls

One quart of new milk, one cup and a half of lard and batter mixed, two eggs, two table-spoonsful of sugar, one and a half cups of yeast, and a little salt; make up soft, let them rise, and make them out two hours before you bake them.

Corn Muffins

One quart of milk, one and a half pints flour (even measure), one-half that quantity of meal, sift both together, five eggs beaten very light (yolks and whites separately), and added to the batter, a little salt; butter small tin muffin pans (not rings), bake in a quick oven from twenty to twenty-five minutes.

Flannel Cakes

Take three eggs, half-pint of milk, melt therein a tablespoonful of lard, then add half-pint cold water, and one teacup of yeast, mix all together, and make the batter as thick as for buckwheat cakes.

Laplanders

Beat two eggs very light, then add one pint milk, one pint flour, one teaspoon salt, beat well together, and bake in small tins. This quantity makes one dozen. Have the tins hot.

Light Bread

For two loaves of bread, thicken one quart of lukewarm water with flour until it will just pour easily, add one tablespoonful of salt, half teacup yeast; this should be done about 7 P. M. About 10 P. M. work in flour until it is nearly as stiff as pie crust, and let it rise again in a mass; it will rise high and crack open. When it is sufficiently light, mould it into loaves, and let it stand about an hour, when it will be ready to bake, which you can tell by its cracking open. The flour should always be sifted, and the dough well kneaded.

Light Biscuit

Two pounds of flour, quarter of a pound of lard, one pint of milk, and a cup of yeast, and a little salt. To be made in the evening if intended for breakfast, or in the morning for tea.

Maryland Biscuit

Take two quarts of flour, one-quarter pound lard, and a little salt. Mix with as little water as possible, and then knead it until soft. Break up into pieces, and roll into shape, prick with a fork, and bake them in a quick oven. To be good, they must be worked a great deal.

Quick Light Cake For Breakfast

Mix dry and well rubbed together two tea-spoonsful of cream of tartar, with one quart of flour, then dissolve three-quarters of a tea-spoonful of super-carbonate of soda in a sufficient quantity of sweet milk (about a pint), mix the whole together, and bake immediately. Split and butter. Serve while hot.

Supper Fritters

One and a half cups of sugar beaten with three eggs, one cup of sour cream, and one and a half cups of buttermilk, in which stir a tea-spoonful of soda. Add flour enough to make a thin muffin-batter, and fry.

Tea Cake

One pint of milk, two eggs, half cup of butter, half cup of yeast. Make this into a rising, and when light knead in sufficient flour to make as stiff as roll dough. Make this into three flat cakes, and let it rise again.

Wafers Or Wine Crackers

Three pints of flour, one heaping tablespoon-ful of lard, one tablespoonful of salt. Rub the flour, lard, and salt well together. Make up quite stiff. Knead them till soft. Break into small pieces and roll them out as thin as wafers. Prick with a fork before placing: in the oven.

Wheat Muffins

Early in the morning take off a piece of light dough, say what has been made from one quart of flour. Thin this to the consistency of batter by the addition of sweet milk. After beating it till smooth, let it rise all together for one hour; then on a delicately greased griddle drop the batter from a spoon, and, as soon as lightly browned on one side, turn on the other. Serve up hot, and tear open instead of cutting with a knife.

Yeast

One cup of hops, two quarts of water boiled down to one quart, five potatoes boiled and mashed, one cup of flour. Mix the potatoes and flour together, strain the hop-water over them. Put on the stove and let it boil a few minutes, then set it aside to cool. When cool add one cup of brown sugar and one cup of yeast. It will keep sweet several weeks.