702 HOW TO MAKE THE FARM PAY. 



mix the whole togethor and knead it into dough ; make two cakes, 

 bake three-quarters of an hour. 



Common Doughnuts. — Two cups of sugar, one and a half of 

 milk, two eggs, one nutmeg, two teaspoonfuls of cream of tartar, 

 one of soda. 



Plain Corn Cake. — One quart of sweet milk; three eggs; tea- 

 spoonful of salt. 



Anothe?' Way. — Two cups of sour cream ; two cups of sweet 

 milk or water; one tablespoouful of sugar; one teaspoonful of 

 salt ; one teaspoonful of soda ; a handful of flour stirred in with 

 the meal. 



SteameI) Corn Bread. — One pint of sour milk ; one half cup of 

 hard or finely chopped suet; one cup of molasses ; one teaspoonful 

 of allspice ; one teaspoonful of salt ; one teaspoonful of soda. Leave 

 the batter quite thin. Steam one hour and bake the same. 



Fruit Johnny Cake. — Two cups of sour cream ; two cups of 

 sweet milk ; two tablespoonfuls of sugar; two eggs ; one teaspoon- 

 ful of salt ; one teaspoonful of soda ; one cup of chopped raisins ; 

 one cup of chopped citron ; a handful of flour stirred in with the 

 raeal. 



Sally Lunn. — One quart of flour, four eggs, one gill of 3'east, a 

 little salt ; mix with milk to a stiff batter, and add a piece of melted 

 butter ; pour into a buttered baking pan and lot it rise over night. 

 It makes a delicious warm bread for breakfast with plentj' of butter. 



Indian Meal Cake for Breakfast. — Pour enough boiling 

 water in a pint of corn meal, to make a stiff dough ; dissolve in 

 a little hot water, half a teaspoonful of saleratus, and stir it in 

 the meal with a teaspoonful of salt, two eggs well beaten, a table- 

 spoonful of butter ; stir the materials well together, and bake it in 

 tin pans for half an hour in a quick oven. Serve it hot. 



Parsnip Fritters. — Boil six parsnips tender, then skin and 

 mash them ; mix thera with two eggs well beaten, and two tea- 

 spoonfuls of flour; make up in small cakes and fry them in a little 

 lard or beef gravy ; make boiling hot before the cakes are put in ; 

 a little salt should be added. 



Missouri Corn Cakes. — Sift three pints of corn meal, .,dd one 

 iublespoonful of lard, one of salt, and a teaspoonful of soda in a 

 little warm water. Make it to a dough with milk, then add 

 gradually' a pint of hot water, beating it for half an hour. Bake 

 on a hot griddle. 



Pastry. — Pies are the least desirable articles in our bill of fare, 

 as the pastry is often indigesiible in spite of all the care and skill 

 that may be exercised. 



Aunt Smith's Recipe for Pie Crust. — To a quart of flour a 

 teaspoonful of salt ; measure equal quantities of water and lard.* 



* In all cases butter is preferable to lard in making pastry. 



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