DOMESTIC ECONOMY AND FAMILY RECIPES. 701 



rants, and candied peel, and as much flour as will make it of such 

 a consistency that it ma}' be rolled into seven oreiirht halls. Put 

 these on a buttered tin, and bake from half to three-quarters of an 

 hour. They should be i)ut into the oven immediately, or they 

 will become heavy ; and the oven should be tolerably brisk. 



New England Johnny Cake. — Take one quart of buttermilk, 

 one teacup of flour, two-thirds of a teacupful of molasses, a little 

 salt, one teaspoonful of saleratus, one egg (beat of course). Then 

 stir in Indian meal, but be sure and not put in too much. Leave 

 it thin, so thin that it will almost run. Bake in a tin, in any oven, 

 and tolerably quick. If it is not first rate and light, it will be be- 

 cause you make it too thick with Indian meal. Some prefer it 

 without the molasses. 



Rolls. — Take a pint of milk and scald it, then add half a cup 

 of butter while the milk is hot ; whenthis is cool, add half a cup of 

 sugar, and half a cup of yeast. Pour this mixture on to two quarts 

 of flour, and let it stand until the next morning, thui knead it 

 and let it stand in the pans until it is risen properly. 



French PvOLLS or Twist. — One quart of lukewarm milk, a tea- 

 spoonful of salt, a teacupful of yeast, and flour enough to make a 

 stiff batter. When very light add a beaten egj:, and two' table- 

 spoonfuls of butter, and knead in flour until stitf enough to roll 

 Let it rise again, and when ver}^ light roll out aud cut in slvipa 

 and braid it. Bake thirty' minutes on buttered tins. 



How Good Rusks, which we find at first class hotels are made. 

 The recipe is direct from a cook in one of the best hotels in the 

 West. 



Two tea cups of sugar, two-thirds of a cup of butter, two eggs. 

 Beat these well together, add one pint of sweet milk and one of 

 good lively' yeast, and flour sullieient to make a soft sponge. Set 

 it where it will be warm. Next morning knead in more flour aud 

 let it rise again, then mould into biscuits, aud Avheu light bake 

 them in a moderate oven. 



Rusk. — Three pints of flour, two eggs, one cup of sugar, and a 

 tables])oonl'ul of butter. Beat the eggs and sugar well together, 

 and add the butter ; mix in the flour with warm water, in which a 

 cake of j-east has been dissolved ; put in a place to rise. "When 

 well raised, knead in a teacup more of flour and make in small 

 rolls. Bake a light brown. Be careful not to burn them, as the 

 sugar would cause them to burn easil}'. 



Corn Rusk. — Take one pint of corn meal and scald it with onu 

 quart of milk, a half a teacup of lard or butter, a little salt, three 

 eggs, yeast enough to make it raise ; then stiflen it with wheat 

 flour ; let it stand and raise about three hours ; then roll and let it 

 raise again ; bake it and eat warm. 



Corn Meal Rusk. — Take six cupfuls of corn meal, four of 

 wheat flour, two of molasses, and one teaspoonful of saleratus : 



