Boston Brown Bread

To make 1 loaf: Rye meal unsifted, half a pt.; Indian meal sifted, 1 pt.; sour milk 1 pt.; molasses half a gill. Add 1 tea-spoonful of salt, 1 tea-spoonful of soda dissolved in a little hot water, stir well, put in a greased pan, let it rise 1 hour, and steam 4 hours.

Bread

Take 4 qts. of sifted flour, 1 tea-cupful of yeast, a pinch of salt, and wet with warm milk and water till stiff enough to knead. Work it on the board until it requires no more flour. If made at night the bread will be light enough to work over and put in pans early in the morning. This quantity will make two large loaves. One-third of the lump may be taken for rolls, which can bo made by working in butter the size of an egg, and setting aside to rise again; when light the second time make out in oblong shapes; cover them with a cloth and let them rise again. As soon as they break apart, bake in a quick oven. They will not fail to be nice if they are baked as soon as they seam. This is the great secret of white, flaky rolls. Two or three potatoes will improve the bread. Good housekeepers always have flour sifted in readiness for use, and never use it in any other way.

Muffins

1 table-spoonful of butter, 2 table-spoonfuls sugar, 2 eggs; stir all together; add 1 cup of sweet milk, 3 tea-spoonfuls of baking powder, flour to make a stiff batter. Bake 20 minutes in a quick oven.

Waffles

1 qt. of sweet or sour milk, 4 eggs, two-thirds of a cup of butter, one-half a tea-spoonful of salt, 3 tea-spoonfuls of baking powder; flour enough to make a nice batter. If you use sour milk leave out the baking powder and use 2 tea-spoonfuls of soda. Splendid.

Corn Bread

One-half pt. of buttermilk, one-half pt. of sweet milk, sweeten the sour milk with one-half tea-spoonful of soda; beat 2 eggs, whites and yolks together; pour the milk into the eggs, then thicken with about 9 tablespoonfuls of sifted corn meal. Put the pan on the stove with a piece of lard the size of an egg; when melted, pour it in the batter. By stirring this lard it will grease the pan to hake in. Add a tea-spoonful of salt.

Graham Biscuits

1 qt. of Graham flour, oh heaping tea-spoonfuls of baking powder, 1 tea-spoonful of salt, and 1 of butter. Make into soft dough with milk.

Soda Biscuits

To each qt. of flour add 1 table-spoonful of shortening, one-half tea-spoonful of salt, and 3 1/2 heaping tea-spoonfuls of good baking powder; mix baking powder thoroughly through the flour, then add the other ingredients. Do not knead, and bake quick. To use cream tartar and soda, take the same proportions without the baking powder, using instead 2 heaping tea-spoonfuls cream tartar and 1 of soda. If good they will bake in five minutes.

Strawberry Shortcake

Make good biscuit crust, bake in two tins of same shape and size, mix berries with plenty of sugar, open the shortcake, butter well and place the berries in layers, alternated with the crust; have the top layer of berries, and over all put charlotte russe or whipped cream.

Orange Shortcake

Make a nice shortcake, spread in layers of sliced oranges with sugar and a little cream. To be eaten with sweetened cream.

Apple Fritters

1 tea-cupful of sweet milk, 1 table-spoonful of sweet light dough, dissolved in milk, 3 eggs beaten separately, 1 tea-spoonful of salt, 1 1/2 tea-cupfuls of flour, 1 table-spoonful of sugar, the grated peel of a lemon, and peeled apples sliced without the core. Drop into hot lard with a piece of apple in each one, and sprinkle with powdered or spiced sugar. Let them stand after making and they will be lighter. Good.

Buckwheat Cakes

1 qt. of buckwheat flour, one-half a tea-cupful of corn meal or wheat flour, a little salt, and 2 table-spoonfuls of syrup. Wet these with cold or warm water to a thin batter, and add, lastly, 4 good table-spoonfuls of baking powder.

Fritters

1 pt. sweet milk, 4 eggs, 1 qt. flour and 3 tea-spoonfuls baking powder sifted together. Serve warm with maple syrup.

Rolls

To the quantity of light bread dough that you would take for twelve persons, add the white of 1 egg well beaten, 2 table-spoonfuls of white sugar, and 2 table-spoonfuls of butter; work these thoroughly together; roll out about one-half an inch thick; cut the size desired, and spread one with melted butter and lay another upon the top of it. Bake delicately, when they have risen.

French Rolls

1 qt. flour, 2 eggs, one-half pt. milk, 1 table-spoonful of yeast, knead well; let it rise till morning. Work in 1 oz. of butter and mold in rolls; bake immediately.

Cream Cakes

6 eggs, beaten separately, one-half pt. of sour cream, 1 pt. of sweet milk, 1 and one-half tea-spoonfuls of baking powder, flour enough to make a thin batter; bake in cups.

Mush

Indian or oatmeal mush is best made in the following manner: Put fresh water in a kettle over the fire to boil, and put in some salt; when the water boils, stir in handful by handful corn or oatmeal until thick enough for use. In order to have excellent mush, the meal should be allowed to cook well, and long as possible while thin, and before the final handful is added. When desired to be fried for breakfast, turn into an earthen dish and set away to cool. Then cut in slices when you wish to fry; dip each piece in beaten eggs and fry on a hot griddle.