RECIPES, 995 
TO SWEETEN STRONG BUTTER. 
Take one ounce of saltpetre and two ounces of loaf sugar, 
~ dissolve them in watet--aN hake —— the butter,and ~ 
pone it in, 
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—_—— 
INDIAN BREAD. 
Take one quart wheat flour, one quart Indian meal, wet it 
With warm “water, put in yeast, saleratus and salt to season it, 
and add one-half pound sugar; make a thick batter of it, 
let it stand warm till it begins to raise, and = neko it well. 
’ 
———os 
, DYSPEPSIA BREAD. 
Take three quarts unbolted flour, one quart soft wae one 
gill fresh yeast, one gill molasses and one tea-spoonful salera- 
tus. Let it remain in the oven two hours. _ It will take from 
- to ten hours to raise. 
he 4 
CUP CAKE. 
oupfat of sugar, one of butter, th ree of doen: =" 
Gres eggs, and season to suit the taste. To make it into a 
fruit cake, lay a laying of the batter in the pan, then ‘a laying 
of strawberries, then a laying of batter, and so on till the pan _ 
is full, and cover it with batter. 
oe 
eee “COLD WATER: CAKE. 
= Taken co eatetel Glee cone of molasses, 5 il 
~ table-spoonful of butter, one tea-spoonful of saleratus, three 
tea-cupfuls of flour, and season with ginger and a little salt. 
You can use buttermilk instead of water. 
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7S 
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