700 HOW TO MAKE THE FAEM PAY. 



flour (Graham) enough to make as stiff as can be stirred with a 

 spoon. 



Dr. S. L. Hendrick, in the Western Rural, gives the following : 

 Into a quart of cold water stir enough unbolted or Graham flour 

 to make a batter a ver}' little thicker than for griddle cakes. Have 

 your pan heated quite hot and well buttered ; fill the cups, and let 

 it stand upon the stove a minute or so, before jiutting it into a very 

 hot oven. They will bake in twenty minutes. These may be eaten 

 while warm, even by the most delicate. i^ 



KiCE Bread. — Boil half a pound of rice in three pints of water jjl 

 till the whole becomes thick and pulpy ; with this, and yeast, and I 

 six pound's of flour, make your dough. In this way, it is said, as |f 

 much bread will be made as if eight pounds of flour without rice I 

 had been used. |f 



Good Corn Bread. — One pint of wheat or rye flour, two pints of j> 

 corn meal, one teaspoonful of soda, one tablespoonful of melted u 

 shortening, one Qgg, and sour milk or buttermilk enough to make |K 

 it pour easily; steam three hours, remove, and bake one hour. ' 



Family Indian Loaf. — Two quarts of scalding hot skim-milk, \i 

 one tablespoonful of salt, one quart of corn meal stirred in b}- hand- i 

 fuls, two-thirds pint of sifted rye. meal; stir thoroughly, then add W, 

 one cup of cold milk, stirring smartl3\ After standing twelve min- ^ 

 utes, bake five hours in a cast iron basin covered with anotlier basin d 



Hard Biscuit. — Two pounds of flour, two pounds of butter, two !»f 

 eggs, half teaspoonful of salt ; rub the flour, butter, and salt, then {tf 

 add the eggs and as much milk as will mix it into a stilf dough; i| 

 knead well, roll it out quite thin, cut with a round cutter, prick them |it 

 with a fork, place them on tins, and balie crisp in a moderate oven, ia 



Biscuit. — Two quarts of flour, one tablespoonful of butter, one >t 

 teaspoonful of soda, half teaspoonful of salt; mix with -cold water, f!f 

 and beat well. I' 



Johnny Cake. — Bub two tablespoonfals of butter into a quart rji 

 of corn meal : add a small teacup of molasses to a teaspoonful of ^ 

 brown ginger; pour on slowly sufficient water or milk to make a \'\ 

 soft dough. 13ake in shallow pans, in a hot oven. !:| 



Egg Bread. — Three quarts of milk a little sour, seven eggs, two [| 

 ounces of butter, a teaspoonful of saleratus ; add corn meal to \i 

 make a stifli' batter. Bake by a brisk fire. 



Corn Batter Bread. — Six tablespoonfuls of flour, three of*:,] 

 corn meal, and a little salt ; make it a thin batter, with four eggs 

 and milk. Bake quickly in shallow pans. 



Yictoria Buns. — Two ounces of pounded loaf sugar, one egg,j 

 one and a half ounces of ground rice, two ounces of butter, one an(^ 

 a half ounces of currants, a few thin slices of candied peel ; flour. 

 Whisk the egg, stir in the sugar, and beat these ingredients well 

 together ; beat the butter to a cream, stir in the ground rice, cur 



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