The New England cook book

Table of Contents

PAGE

Bread, etc. ....

Breakfast Dishes

Preface

In compiling this cook book no attempt has been made to compete with the larger ones, as that would be well-nigh impossible, but merely to give some cherished recipes of old housewives from manuscript books which have been transmitted to them through generations. They have been thoroughly tried and proved successful and have been found to give the most satisfactory results at the least possible cost. The greater number have been obtained from women of New England ; quite a number were either contributed or dictated by Southern colored cooks of high reputation in the art and who seem to have a natural aptitude for that work; whilst a very few were given by people from foreign countries. The most of these recipes are designed for families who live well, but moderately, and who find it necessary to live in a plain and economical way. A very few are arranged for elaborate occasions. If these recipes are carefully and fairly tried, I feel that few, if any, will cause disappointment, and that a new interest may be awakened in oldfashioned dishes, now almost extinct.

M. G.

Table of Measures

2 cupfuls of granulated sugar make I pound.

2.Y2. cupfuls of powdered sugar make I pound.

2 1-3 cupfuls of brown sugar make 1 pound.

4 cupfuls of flour make 1 pound.

2 cupfuls of solid butter make 1 pound.

8 heaping tablespoons make 1 cup.

12 tablespoons dry material make I cup.

16 tablespoons of liquid make I cup.

% teaspoon make 1 saltspoon.

2 level teaspoons make 1 rounding teaspoon.

All ingredients used in these recipes are measured level, unless otherwise stated.

Tin measuring cup, holding y 2 pint, is the regulation size.

Chapter I

Bread, Breakfast Dishes and Beverages Hint : Bread must not be moved in the oven until after the first quarter, or until it has set or risen. The temperature of the water used in making bread must be 98-100 degrees F.

MILK BREAD. (Prize recipe.) Dissolve Yi magic (dry) yeast cake in I pint of warm water, thicken with flour, add 2 tablespoons white sugar and 1 teaspoon salt; let this rise over night, or about 10 hours. Scald 2 teacups of milk; when cool dissolve ^4 teaspoon soda in the milk, add 1 quart of flour to the batter, stirring with a knife ; then add the milk and enough more flour to knead, until it will not stick to the fingers. Let it rise until light, knead it again, let it rise again, divide into 2 loaves, let it rise in the pan and bake 1 hour. This may be started about 10 A. M. and the bread made about 8 P. M., and let rise over night and bake in the morning.

GRAHAM BREAD.

One pint of milk, scalded, and cooled, Yz cup of sugar, 1 teaspoon salt, % yeast cake dissolved in 34 c"P of lukewarm water, 4 or 5 cups of fine granulated wheat flour or \y 2 cups of white flour and 3^ cups of sifted graham flour. Mix in the order given into a dough, a little softer than for white bread ; let it rise till light, stir it down, pour into well-greased pans or, if stiff enough.

into loaves. Let it rise again and bake a little longer and in a cooler oven than for white bread. This should be mixed in the morning, as when done at night it is liable to become sour.

RUSK.

Make a dough at night by the rule for Parker House rolls. In the morning make half the quantity into bread or biscuits; with the remainder add Yz cup of butter, I cup of sugar, 2-3 cup of currants, a little cinnamon and a little nutmeg, 1 egg well beaten ; mix and beat well with the hand; add enough flour to shape easily. Let it rise in the bowl, shape into small rounds, put them in a shallow cake pan, so to have them rise high, have a little sugar and milk in a cup dissolved; rub over the top of the biscuits and sprinkle with sugar. Bake at once in a moderate oven.

STICK DOUGH.

One cup of milk, scalded. Add 1-3 cup of butter, 2 tablespoons of sugar, y 2 teaspoon salt. When lukewarm add the white of 1 egg well beaten and a quarter of a yeast cake dissolved in 3 tablespoons of lukewarm water. Then add about 4 cups of flour and knead about 10 minutes. Let them rise in a cool place. If desired perfectly dry, bake in a slow oven, but if liked soft inside, bake in an oven as hot as for bread. Roll into round balls, then roll long with no flour on the board. WATER BREAD.

One table-spoon lard or drippings, 1 teaspoon salt, 2 tablespoons sugar, 2 cups boiling water, about 6 or 7 cups of flour. Put the sugar, salt, lard in the mixing bowl, add 2 cups of boiling water to dissolve them. When cool add y 2 yeast cake dissolved in y 2 cup of lukewarm water and stir in the flour, adding it gradually after 5 cups are used, so that it will not be stiff; use just enough to knead, until smooth and elastic. Cover, let it rise over night, cut it down, divide into four parts, shape into loaves. Let it rise again in the pans. Bake about 1 hour.

DOUGH CAKES.

Take a piece of bread dough, after it has risen and ready to be put into the pans, flour a board, roll out about Y* inch thick, cut in squares. Have a frying pan, about 1-3 full boiling fat, put in your cakes and fry until brown, then turn and fry the other side, remove to griddle without being greased, put in oven, cover, and let them cook slowly for 10 minutes, or until well puffed up. Drain on brown paper, and serve hot.

PARKER HOUSE ROLLS.

Pour 1 pint of scalded milk on 2 tablespoons each of butter and sugar and 1 teaspoon of salt; when lukewarm add y 2 cup of yeast, if mixed in the morning and % if mixed at night. Stir in 3 cups of flour and beat well. Let it rise over night or, if mixed in the day, about 3 hours ; then add flour till stiff enough to knead ; knead

20 minutes. Let it rise until double its size. Shape into rolls, and let them rise in the pans.

RAISED BISCUITS.

One quart of bread flour, 1 large tablespoon of butter, or lard, 2 tablespoons sugar, 1 teaspoon of salt, y 2 cup of yeast or x / 2 yeast cake dissolved in y 2 cup of lukewarm water, a bowlful of milk and water or enough to make a stiff batter. Cover, let rise over night; in the morning, roll out on a floured board, cut into rounds, spread with softened butter, put two together, having the buttered sides in the middle, and bake 15 or 20 minutes.

Hints: Gem pans should be heated through, then buttered and placed on back of the range and batter put in, giving a chance to rise, before putting in the oven.

Any muffins or gems may be baked in muffin rings, placed on a griddle or baking pan, and cooked a little on top of stove, then finish baking in the oven.

GRAHAM MUFFINS.

Sift 1^2 cups of graham flour, y 2 cup of white flour, % cup of sugar, y 2 teaspoon salt, 4 teaspoons baking powder together. Beat 1 egg, add 1 cup of milk, and stir quickly into the dry ingredients. Beat thoroughly and add 1 tablespoon melted butter. Put in hot gem pans and fill to the top. Bake 25 minutes.

RICE MUFFINS.

Mix 2 cups of boiled rice with 2 cups of sweet milk, beat well, add the yolks of 3 eggs, well beaten. In another bowl sift 4 cups of flour with 2 rounding teaspoons of cream of tartar and 1 level teaspoon of soda, 1 teaspoon of salt, 2 tablespoons of sugar. Stir the first mixture into the dry ingredients and beat well, add % cup of melted butter and the beaten whites and bake in greased muffin tins, in a hot oven, for 15 or 20 minutes. If baking powder is used, use 4 rounding teaspoonfuls. This recipe can be halved, and baked as a cake.

RICE MUFFINS. (No. 2.) One cup of flour, 1 cup of warmed boiled rice, a pinch of salt, 2 rounding teaspoons of baking powder, 2 tablespoons of sugar, 2 eggs, y^ cup of butter and lard, melted. Mix flour, salt, sugar and baking powder together. Beat the egg, and add ^2 cup of milk. Stir gradually into the flour. When it is a smooth, light paste, add the melted lard and rice. If not thin enough, add a little more milk. Beat thoroughly. Bake about y 2 hour. This recipe can be used for waffles.

FRIED RYE MUFFINS.

Three-quarters cup of rye meal, 24 CU P °f flour, 4 teaspoons of baking powder, 1 tablespoon sugar, */£ teaspoon salt, 1 egg, well beaten, y 2 cup of sweet milk. Mix in the order given, beat well and drop from a small tablespoon into hot fat. Cook until the muffins will not stick when tried with a fork. These may be baked by adding 2 tablespoons of melted butter.

MEAL MUFFINS.

One teacup of white meal, scald it thoroughly, thin with milk, add 2 beaten eggs, 2 heaping tablespoons of flour and 2 heaping teaspoons of baking powder, mixed together, a little sugar, pinch of salt and a small piece of butter. Bake in gem pans.

CORN MEAL PUFFS.

Two cups of sifted corn meal, i teaspoon of salt, and I teaspoon of sugar, sift again, add I tablespoon of drippings, pour over this a pint of boiling milk, ]/* teaspoon of saleratus (dissolved in a little warm milk). When the dough is sufficiently cooled, add 1 large beaten egg, mix well, and if the dough is not soft enough add a little more milk. Bake in gem pans in a hot oven.

SALLY LUNNS. (Southern recipe.)

Two eggs, 2 tea-cups of cream, 2 cups of granulated sugar, 1 teaspoon of cream tartar, 1 pint of flour, }4 pound of butter, 1 teaspoon mace. Put cream and butter into a heated bowl, to be warmed together, when melted pour into the well-beaten eggs and sugar; sift the flour, mace and cream of tartar, mixed together, into it gradually. Beat thoroughly for 3 or 4 minutes. Dissolve l /z teaspoon soda in a little warm water and mix well. Have the pans buttered, then stir the soda in quickly to the mixture, put into the oven immediately, before the effervescence ceases. Bake in a hot oven about 20 minutes.

BREAKFAST GEMS.

Mix and sift together I cup of pastry flour, y 2 teaspoon of salt and ^ of a cup of sugar. Beat the yolks of 2 eggs and add I cup of rich milk; stir into the dry ingredients. Beat the whites very stiff and cut in. Bake in hot buttered gem pans 20 minutes.

OLD FASHIONED JOHNNY CAKES.

One quart of sifted Indian corn meal, 1 scant teaspoon of salt and 1 teaspoon of sugar. Sift the dry ingredients together, melt 1 tablespoon of butter in 1 quart of boiling water and pour over the meal. If the mixture is not soft enough, add a little more boiling water. Make and shape like fish cakes. Place on a well-greased frying pan, bake till a light brown, turn and bake the other side till well browned. Remove from fire and place in the oven for 10 minutes, to puff up, and serve very hot.

RHODE ISLAND JOHNNY CAKE.

Take Y\ cup meal, 1 teaspoon of salt and scald thoroughly with boiling water. Thin with hot milk so that it will drop easily from spoon on to a hot well-greased frying pan. Cook over a moderate fire, and when brown on one side, turn and brown the other. (Add more grease if necessary.)

TO STEAM BREAD.

Put over the fire a large saucepan of boiling water, and place over it a steamer. Fill steamer with stale bread or biscuits. Spread over the bread a perfectly clean cloth and steam 15 or 20 minutes. Serve piping hot.

POP OVERS.

Sift 1 cupful of flour and ]/\ teaspoon of salt together, add 1 cup of milk slowly and beat with an egg beater ; when smooth, add 1 beaten egg. Cook in hot buttered (iron) gem pans or earthen cups, in a moderately hot oven for half an hour, or until they are crisp and dry.

GRAHAM GEMS.

Coffee cup of sour milk, level teaspoon of soda, 2 tablespoons of sugar, 3 tablespoons meited lard, 1 egg, graham flour enough for a batter. Yellow corn meal may be used instead of graham. Bake in a hot oven for 20 minutes.

MUFFINS.

One pint of flour, 4 teaspoons baking powder, ]/ 2 teaspoon salt, 2 eggs, y 2 cup of milk, % cup of melted butter. Sift the flour, the baking powder and salt together three times. Beat the yolks of the eggs, add the milk and pour over the dry ingredients. Beat well, then add melted butter, and lastly cut in the whites beaten stiff. Bake in hot gem pans about 25 minutes.

WAFFLES.

Beat the yolks of 4 eggs, add 1 quart of milk, l / 2 teaspoon of salt, yi of a pound of melted butter, and flour enough to make a batter not very thick. Cut in the whites, beaten stiff. Heat and butter the irons well, fill and bake quickly. Serve with butter or maple syrup.

RICE WAFFLES.

One cup of rice cooked very soft and mashed fine, Y\ of a pound of butter, y 2 teaspoon of salt, the beaten yolks and whites of 4 eggs, 1 tablespoon of sugar and a little nutmeg. Flour enough to make a batter. Bake as for waffles.

BOSTON BROWN BREAD.

Measure and sift 1 cupful each of rye meal, corn meal and graham flour, y 2 teaspoon salt, and 1 heaping teaspoon of soda mashed fine, add Y cup of molasses and 2 cups of very thick sour milk. Beat well, pour into buttered mould and steam 3^2 hours, having the water in the kettle boiling, when the brown bread mould is put in, and have enough water to come one-half way up the side of the mould. Add boiling water when it is necessary to replenish. Remove cover and place in the oven for 10 minutes. If sweet milk be used, the teaspoon of soda should only be slightly rounding.

GERMAN TOAST.

Beat 1 egg slightly in a pudding dish, add I saltspoon salt, 1 tablespoon sugar and 1 cup of milk. Have ready 4 or 5 slices of stale bread, and soak each slice in this mixture until soft. Have a griddle hot and well buttered. Brown them on one side, turn and place a piece of butter on the top of the other side and brown. To be eaten hot, with butter or sugar, mixed with cinnamon. This is a very nice and convenient way of using up stale bread.

MILK TOAST.

One pint of milk scalded, 4 tablespoons flour, 3 tablespoons of butter, x / 2 teaspoon salt, 6 slices of toast. Scald the milk, put the butter in a saucepan, when melted, add the flour, salt and pepper mixed together, stir well, add the milk gradually, stirring well. Moisten each slice with boiling water and put the toast in a hot deep dish; then pour over the thickened milk. Keep the dish over hot water until ready to serve.

MELISSA'S CORN CAKES.

I quart of sifted white Indian meal, a saltspoon of salt. Mix the two ingredients together and sift again, then pour on a pint of boiling milk or enough to make a soft dough, stir it vigorously and add % of a pound of butter; let it cool. Beat 4 eggs lightly, and when the dough is sufficiently cooled, turn them gradually into the mixture. Pour into well-greased gem pans and bake well in a moderate oven for 40 or 45 minutes. Serve them very hot with butter or maple sugar.

SOUR MILK CORN CAKE.

I cup of flour, l / 2 cup of corn meal, l / 2 teaspoon salt,

y 2 teaspoon of soda (mashed), 1 cup of sour milk, 1

egg and 2 tablespoons of drippings. Sift and mix the

dry ingredients together. Beat the egg very light and add the milk, pour into the dry ingredients and beat well, lastly add the drippings, melted. Beat well, bake in a shallow pan, about 25 minutes, in a hot oven.

CORN CAKE.

One pint of milk, corn meal enough to make it the consistency of sponge cake, 1 egg, 2 teaspoons of baking powder, 1 saltspoon of salt, 1 tablespoon of butter, melted. Mix in the order given and beat thoroughly. Bake in a hot oven for 25 minutes.

BAKING POWDER BISCUITS.

Sift 1 quart of flour, 1 teaspoon of salt and 2 teaspoons of sugar, 4 teaspoons of baking powder together. Stir and rub in 6 tablespoons of butter. Add milk enough to make a soft dough (about 1 pint). When stiff enough to handle, roll out in a sheet Yz inch thick. Cut in rounds. Place slightly apart on greased pans, brush the tops with milk, and bake in a quick oven for 10 or 12 minutes.

CORN BREAD. (No. 2.) Sift 1 cup of flour, x /z cup of sugar, 1 saltspoon salt, 3 rounding teaspoons of baking powder. Beat 3 eggs separately and add 1 quart of milk to the beaten yolks, and stir into the dry mixture. Thicken with Indian meal to make a batter and beat well. Cut in beaten whites, add 4 tablespoons of melted butter. Bake in flat pan about 25 minutes.

RAISED SALLY LUNN.

One quart of flour, i teaspoon of salt, 2 tablespoons sugar, ^2 cup of yeast, 3 eggs, yolk and whites beaten separately, and milk enough to make a drop batter. If intended for tea, allow 6 hours to rise, then add 2 tablespoons butter, melted. When well mixed, fill muffin pan two-thirds full. Let them rise about 20 minutes, and bake in a hot oven about 20 minutes. If intended for breakfast, make a batter of salt, sugar, flour, yeast and milk and keep in a cool place. In the morning add the eggs.

CORN MUFFINS.

Mix together 2 cups of sifted corn meal, 1 teaspoon sugar, 2 teaspoons baking powder and 1 teaspoon salt. Scald with 1 quart of boiling milk, and when slightly cool add the yolks and whites of 4 eggs, beaten separately, 1 tablespoon butter, melted. Bake in buttered gem pans, heated, 25 minutes.

PUFFS.

Three coffee cups of flour, 1 teaspoon of soda (mashed fine), 2 rounding teaspoons cream tartar, butter size of an egg, 1 egg well beaten, 1 cup of milk. Bake like muffins in a hot oven.

HOMINY CAKE.

One-half cup of warm boiled hominy, 1 cup of milk, 1 cup of flour, 3 teaspoons baking powder, y 2 teaspoon of salt, 2 tablespoons of butter, 2 teaspoons sugar and 2 eggs. Sift and mix all the dry ingredients together. Mix the butter into the hominy, pour milk into the beaten eggs and add to the hominy. Then add the dry ingredients and beat well. If not stiff enough for a drop batter, add a little more flour. Pour batter into a shallow pan and bake y 2 hour, or it may be baked in muffin pans instead. Part flour and corn meal may be used instead of all flour, to give variety.

SPIDER CORN CAKE.

Mix and sift together I 1-3 cups of Indian corn meal, 1-3 cup of white flour, 2 teaspoons of baking powder, 2 tablespoons of sugar, 1 teaspoon salt. Beat 2 eggs very light, add 1 pint of sweet milk ; stir this into the dry mixture. Melt 2 tablespoons butter in a spider or shallow round pan, and pour the mixture into it, then pour over 1 cup of sweet miilk, but do not stir. Bake about 30 minutes, in a hot oven. When done it should have a streak of custard through it, and must be cut and served on hot plates.

NEVER FAIL CORN CAKE.

Three-quarters of a cup of corn meal, 1% cups of flour, 2 heaping teaspoons baking powder, 2 heaping tablespoons sugar, y 2 teaspoon salt, 1 generous cup of milk, 1 large egg, well beaten, 2 tablespoons melted butter. Sift dry ingredients together twice, mix thoroughly, add the milk to the beaten egg, and pour on slowly, then add melted butter. Beat well, and bake in shallow pan, in a hot oven, at least 25 minutes. By using 4 tablespoons of butter, the egg may be omitted, and will be found to be very good.

HOE CAKE.

Put 1 cup of corn meal, 1 teaspoon of salt, into a granite dish. Scald with boiling water; pour on enough to make it stiff, but thoroughly wet. Add 1 large tablespoon butter and let the mixture cook on top of stove for 10 minutes, stirring to prevent burning. Butter a pan and spread mush on it, 1 inch thick. Dot over with small pieces of butter, and bake in a moderately hot oven from 45 minutes to 1 hour. The crust should be brown and crisp, and the inside soft and white.

SOUTHERN CORN CAKE.

Sift and mix together 1 pint of corn meal, 1 teaspoon soda, 1 teaspoon of salt, 2 teaspoons sugar. Stir in 2 cups of sour milk, 1 tablespoon of butter, melted, beat 2 eggs, yolks and whites separately, and add to the mixture. Beat thoroughly and bake in shallow pans, in a very hot oven, for 30 minutes.

OATMEAL CAKE.

One-half cup of corn meal, Yz cup of cooked oatmeal, 1 cup of flour, 5 teaspoons of baking powder, *^ teaspoon of salt, 2 tablespoons of sugar, 1 scant cup of milk, 1 egg and 2 tablespoons of butter. Mix corn meal, flour, salt, sugar and baking powder together ; beat the egg, add the milk, and stir into the dry ingredients, then add the hot oatmeal and melted butter. Beat well and bake in a shallow pan for 25 minutes. This is delicious.

ABOUT GRIDDLE CAKE BATTER.

Hint: If you can drop a spoonful of the batter into the bowl containing the batter, and it lies on the surface, in a smooth heap, and only gradually sinks, you have the right consistency. If it lies in a heap, but has stiff, ragged edges, it needs more wetting.

Let the batter stand for 5 minutes before frying cakes.

Muffins and griddle cakes should be made light, by using butter or cream instead of a number of eggs, which toughen it instead.

Sour milk is best for griddle cakes.

Pastry flour should be used with baking powder ; bread flour in all recipes where yeast is used.

The griddle must be merely greased by rubbing a piece of salt pork lightly over it when hot, then pour the batter on at once.

BREAD GRIDDLE CAKES. (No. 2.)

One pint of stale bread crumbs, 1 pint of scalded milk,

1 heaping tablespoon butter. Pour the hot milk over the crumbs, add the butter and soak over night or until crumbs are soft. Rub through a coarse strainer, and add

2 eggs, yolks and whites beaten separately, and 1 cup of flour in which Yz teaspoon salt and 4 teaspoons of baking powder have been sifted, and cold milk to thin. Bake slowly on a hot griddle. Serve with sugar and butter.

BREAD GRIDDLE CAKES.

One coffee cup of bread crumbs, 4 cups of flour, 2^2 heaping teaspoons baking powder, 3 eggs, beaten separately, and sweet milk to make a thin batter. These should not be made with sour milk and soda.

RICE OR HOMINY GRIDDLE CAKES.

Mix together 1 cup of hot boiled rice, 1 cup of sweet milk, y 2 teaspoon of salt ; add the beaten yolks of 2 eggs and 2 tablespoons of melted butter, then add %. cup of corn meal and about ^ of a cup of pastry flour mixed and sifted with 2 teaspoons of baking powder. Lastly add the whites beaten stiff. Fry on a hot buttered griddle. Cold boiled rice may be used, but must be warmed in butter. Pack solidly.

SOUR MILK GRIDDLE CAKES.

One pint of lobbered milk, 1 egg, l / 2 teaspoon of salt,

1 to i]/ 2 teaspoons of bi-carbonate of soda, tablespoon of melted butter and flour enough to make a stiff batter (about 2 l / 2 cups). Fry on a smoking hot griddle. The rule is to use enough soda to make the milk sweet. One-half cup of corn meal and 2 cups of flour may be used instead of all flour.

GRAHAM GRIDDLE CAKES.

Sift l / 2 cup of graham flour, 1 cupful of pastry flour,

2 teaspoons of baking powder, % teaspoon of salt, \ l / 2 tablespoons of sugar. Mix together and add 1 beaten egg, mixed with 1% cups of milk and % cup of melted butter. Fry on a hot buttered griddle and serve at once, with syrup.

INDIAN MEAL GRIDDLE CAKES.

Sift i cup of meal, i l /i cups of flour, i teaspoon soda and i saltspoon of salt together and mix. Beat 2 eggs, add 1 pint of sour milk or buttermilk, and add to the first mixture. Beat thoroughly for 3 or 4 minutes, then pour on 2 tablespoons of melted butter. Bake on a very hot griddle to a nice brown. Serve with maple syrup. If sweet milk be used, use 3 teaspoons of baking powder.

OATMEAL GRIDDLE CAKES.

Sift and mix 1 cup of flour, y 2 cup of corn meal, 2 slightly rounding teaspoons of baking powder, Yz teaspoon of salt, 2 tablespoons of sugar together; beat 1 egg, add ]/ 2 cup of milk, and add to the dry ingredients, then mix in 3^ cup of hot cooked oatmeal and 2 tablespoons of butter (melted). Add enough more milk to make a thin batter. Bake on a hot greased griddle ; turn when full of bubbles and bake on the other side until brown.

PUMPKIN GRIDDLE CAKES.

One cup of steamed and sifted pumpkin, 1 cup of milk, % cup of sugar, pinch of salt, 1 egg beaten, 1 heaping cup of flour, mixed and sifted, with 1 rounding teaspoon of baking powder, and % cup of melted butter. If cold pumpkin be used, heat in a saucepan, adding 2 tablespoons of water.

OLD FASHIONED PAN CAKES.

Scald i cup of Indian meal and I cup of rye meal thoroughly with boiling water, add a pinch of salt, 2 tablespoons of butter, the beaten yolks of 2 eggs and y 2 cup of sour milk. Then add 1 cup of flour mixed with 1 saltspoon of saleratus, and beat well ; lastly the beaten whites and enough more milk to make a thin batter. Fry on a hot griddle and serve at once, with butter or syrup.

SWEET PAN CAKES.

Sift and mix together i l / 2 cups of flour, 2 teaspoons of baking powder. Beat the yolks and whites of 4 eggs, separately. Add 1 pint of milk to the yolks, a pinch of salt, and 2 tablespoons of powdered sugar. Pour a little of this on the dry mixture, and stir to a smooth paste. Add the remainder of the milk and beat well ; then add 2 tablespoons of melted butter. If needed, add more flour to make a moderately thin batter. Lastly add the beaten whites. Heat and butter a small griddle, and butter each as it comes from the fire. Place four in a pile, spread jelly over each one, roll up, and sprinkle with powdered sugar.

PANCAKES. (No. 2).

Take 1 pint of sifted flour, 2 slightly rounding teaspoons baking powder, l / 2 teaspoon salt. Sift three times and mix well. Add milk enough to make a stiff batter (about 1 cup), then add 1 teaspoon melted butter, or 1 tablespoon of cream. Beat vigorously. Lastly, the white of i beaten egg. Fry on a hot griddle and serve at once.

BUCKWHEAT CAKES.

Dissolve Yz yeast cake in lukewarm water, sift in 2-3 of a cup of corn meal, 2 heaping cups of buckwheat flour and a little salt. Mix well ; get batter thin enough to pour. Let rise over night, in the morning stir well, add I tablespoon molasses, ]/\ teaspoon soda dissolved in %. cup of lukewarm water, and cook as griddle cakes. Save about ]/ 2 cup of the mixture in a pitcher, fill with lukewarm water, and turn off the water every day, using the Yi cup to raise the batter instead of a fresh cake.

BUCKWHEAT CAKES. (No. 2.) Pour 1 cup of boiling water on 2 heaping tablespoons of corn meal, add 1 saltspoon of salt, mix well, and when lukewarm add 1 yeast cake dissolved in lukewarm water and 1 pint of buckwheat flour. Beat vigirously. Let rise over night ; in the morning stir down and beat again. When risen add 2 tablespoons of molasses and % teaspoon soda. Beat again and fry. Serve with maple syrup. Reserve l /> cup of the batter to raise another mixing instead of using yeast cake.

TEA.

The water should be freshly boiled that is to be used

in making tea. Scald and heat the teapot and put in the

tea, allowing 1 teaspoon for each cup and 1 extra one,