Part 8 (1/2)

150. _Sponge Biscuit._

Stir into a pint of lukewarm milk half a tea-cup of melted b.u.t.ter, a tea-spoonful of salt, half a tea-cup of family, or a table-spoonful of brewers' yeast, (the latter is the best;) add flour till it is a very stiff batter. When light, drop this mixture by the large spoonful on to flat, b.u.t.tered tins, several inches apart. Let them remain a few minutes before baking. Bake them in a quick oven till they are a light brown.

151. _Crackers._

Rub six ounces of b.u.t.ter with two pounds of flour--dissolve a couple of tea-spoonsful of saleratus in a wine gla.s.s of milk, and strain it on to the flour--add a tea-spoonful of salt, and milk enough to enable you to roll it out. Beat it with a rolling-pin for half an hour, pounding it out thin--cut it into cakes with a tumbler--bake them about fifteen minutes, then take them from the oven. When the rest of your things are baked sufficiently, take them out, set in the crackers, and let them remain till baked hard and crispy.

152. _Cream Cakes._

Mix half a pint of thick cream with the same quant.i.ty of milk, four eggs, and flour to render them just stiff enough to drop on b.u.t.tered tins. They should be dropped by the large spoonful several inches apart, and baked in a quick oven.

153. _Crumpets._

Take three tea-cups of raised dough, and work into it, with the hand, half a tea-cup of melted b.u.t.ter, three eggs, and milk to render it a thick batter. Turn it into a b.u.t.tered bake pan--let it remain fifteen minutes, then put on a bake pan, heated so as to scorch flour. It will bake in half an hour.

154. _Rice Cakes._

Mix a pint of rice boiled soft with a pint of milk, a tea-spoonful of salt, and three eggs, beaten to a froth. Stir in rice or wheat flour till of the right consistency to fry. If you like them baked, add two more eggs, and enough more flour to make them stiff enough to roll out, and cut them into cakes.

155. _Rice Ruffs._

To a pint of rice flour put boiling water or milk sufficient to make a thick batter. Beat four eggs, (when it is cool,) and put in, together with a tea-spoonful of salt. Drop this mixture by the large spoonful into hot fat.

156. _Buckwheat Cakes._

Mix a quart of buckwheat flour with a pint of lukewarm milk, (water will do, but is not as good,) and a tea-cup of yeast--set it in a warm place to rise. When light, (which will be in the course of eight or ten hours if family yeast is used, if brewers' yeast is used, they will rise much quicker,) add a tea-spoonful of salt--if sour, the same quant.i.ty of saleratus, dissolved in a little milk, and strained. If they are too thick, thin them with cold milk or water. Fry them in just fat enough to prevent their sticking to the frying pan.

157. _Economy Cakes._

Rusked bread, or that which is old and sour, can be made into nice cakes. The bread should be cut into small pieces, and soaked in cold water till very soft. Then drain off the water, mash the bread fine--to three pints of the bread pulp put a couple of beaten eggs, three or four table-spoonsful of flour, and a little salt--dissolve a tea-spoonful of saleratus to a tea-cup of milk, strain it, then stir it into the bread--add more milk till it is of the right consistency to fry. The batter should be rather thicker than that of buckwheat cakes, and cooked in the same manner. Another way of making them, which is very good, is to mix half a pint of wheat flour with enough cold milk or water to render it a thick batter, and a couple of table-spoonsful of yeast. When light, mix the batter with the bread, (which should be previously soaked soft, and mashed fine,) add salt, and a tea-spoonful of saleratus, dissolved in a little milk. Fry them in just fat enough to prevent their sticking to the frying pan.

158. _Green Corn Cake._

Mix a pint of grated green corn with three table-spoonsful of milk, a tea-cup of flour, half a tea-cup of melted b.u.t.ter, one egg, a tea-spoonful of salt, and half a tea-spoonful of pepper. Drop this mixture into hot b.u.t.ter by the spoonful, let the cakes fry eight or ten minutes. These cakes are nice served up with meat for dinner.

159. _Indian Corn Cake._

Stir into a quart of sour or b.u.t.ter-milk a couple of tea-spoonsful of saleratus, a little salt, and sifted Indian meal to render it a thick batter--a little cream improves the cake--bake it in deep cake pans about an hour. When sour milk cannot be procured, boil sweet milk, and turn it on to the Indian meal--when cool, put in three beaten eggs to a quart of the meal--add salt to the taste.

160. _Indian Slap Jacks._

Scald a quart of Indian meal--when lukewarm, turn, stir in half a pint of flour, half a tea-cup of yeast, and a little salt. When light, fry them in just fat enough to prevent their sticking to the frying pan.