tNSTBUCTIONS FOB COOKING. 1G< 



of a quart of the former to a pint of the Intt.-i. stir in three tablespoon>- 

 ful of flour, three eggs well beaten, and a couple of teaspoonsful of 

 salt. 



JOHNNY CAKES. Scald a quart of sifted Indian meal with sufficient 

 water to make it a very thick batter ; stir in two or three teaspoonsful of 

 salt, mould it with the hand into small cakes. In order to mould them 

 up it will be necessary to rub a good deal of flour on the hands, to i 

 vent their sticking. Fry them in nearly fat enough to cover them. 

 When brown on the under side they should be turned. It takes about 

 twenty minutes to cook them. When cooked, split and butter them. 

 Another way of making them which, is nice, is to scald the Indian meal, 

 and put in saleratus, dissolved in milk, and salt in the proportion of a 

 teaspoonful of each to a quart of meal. Add two or three tablespoonsful 

 of wheat flour and drop the batter by the large spoonful into a frying 

 pan. The batter should be of a very thick consistency, and there should 

 be just fat enough in the frying pan to prevent the cakes sticking to it. 



HOE CAKES. Scald a quart of Indian meal with just water enough to 

 make a thick batter ; stir in a couple of teaspoonsful of salt, and two 

 tablespoonsful of butter ; turn it into a buttered bake pan, and bake it 

 half an hour. 



MUFFINS Mix a quart of wheat flour smoothly with a pint and a half 

 of luke warm milk, half a teacup of yeast, a couple of beaten eg^ 

 heaping teaspoonful of salt, and a couple of tablespoonsful of lukewarm 

 melted butter ; set the batter in a warm place to rise : when light, bir 

 your muffin cups, turn in the mixture, and bake the muffins till a li. 

 brown. 



RAISED FLOUR WAFFLES. Stir into a quart of flour sufficiently hike- 

 warm milk to make a thick batter the milk should be -tin. 1 in gradually 

 a to have it free from lumps put in a tablespoonful of melted butter,a 

 couple of beaten eggs, a teaspoonful of suit, and half a teacup of yeast; 

 whm lisen, fill your wafilr-irons with the batter, bake thnu .n a h.t bed 

 When they have been on tin- tin- between two and three min- 

 . turn tin- wafllr-irons over; when brown on b-.th nd WP8 



suflirirntly bak<-<l. Th- watllr-imns should be wel. . with 



and vn-y hot, before each one is put in. The watll.-s should be butt- 

 as soon as < them up with powdried whit- sn^ar and 



cinnamon. 



QUICK WAI TI.KS. Mix Hum- and mid milk t^.-th. r. to make a thie'u 

 battrr. To a quart of thr tlour put six U-atm eggs, a tabl- 



