712 HOW TO MAKE THE FARM PAY. ^ 



Marvels. Dissolve one teaspoonfal of soda or saleratus in a 



cup of milk. Season with nutmeg or cinnamon. Make it slift' 

 with flour. Roll it very thin. Cut them round, as large as a 

 cookey, and fry them. Sift sugar over them while hot. 



MuDGE Cakes. — Three eggs, half a pound of sugar, one cup of 

 butter, one pint and a half of flour, rolled thin in sugar. 



Doughnuts. — One cup of sugar, two eggs, three teaspoonfiils 

 of melted lard, one cup of sweet milk, two teaspoonfuls of cream 

 of tartar, one teaspoonful of soda, one teaspoonful of salt ; add a 

 little nutmeg. Knead all together and fry in hot lard. 



Apple Custard. — One pint of good stewed apples, half a pint 

 of cream, the eggs beaten light, sugar and grated nutmeg to taste. 

 Stir the ingredients together, and bake in a sliif paste in a mode- 

 rate oven. 



Bread Cakes. — Break the bread in small pieces and soak in 

 cold milk; Avhen soft, add one teaspoonful of saleratus, one "^f 

 salt and flour, for a good batter. 



CoRX Starch Cake, No. 1. — One cup of corn starch, one of 

 butter, one of sweet milk, two of sugar, the wliites of six eggs, 

 one teaspoonful of cream of tartar, and a half teacupful of soda. 

 Flavor with lemon or vanilla. 



CoRX Starch Cake, No. 2. — One cup of butter, two of sugar, 

 two of flour, one of cornstarch, one of sweet milk, whites of seven 

 eggs, one teaspoonful of soda, two of cream of tartar. Mix tlie but- 

 ter and sugar well together, put the soda in the milk, the cream 

 of tartar in the corn starch, add them to the butter and sugar, then 

 put in the flour and eggs, stir ten minutes, and bake in a moderate 

 OA'eu. 



Straavberry Shortcake, No. 1. — Mix some dough precisely as 

 3'ou would for biscuit. Bake in one cake, on a round tin. When it is 

 baked, split it open and butter it well. Have your berries pre- 

 pared with sugar, and cream also, if 3''ou like ; pour them upon 

 the lower crust of your cake and place the upper one over them. 



Strawberry Shortcake, No. 2. — One cup of sour cream, half a 

 teaspoonful of soda, flour sufficient to make a stifl' dough. Roll it 

 out large enough to cover a large pie tin. Bake it in a quick oven. 

 When baked, split it open and spread it with butter ; take a pint 

 of strawberries, cover them with sweet cream, sweeten them to 

 your taste, spread them on the lower crust, and put the upper 

 crust over them— and you have a dish fit for a wedding. 



Waffles. — One quart of sour milk, one cup of cream, two tea- 

 spoonfuls of melted butter, three eggs, and a little salt. Let the 

 irons be well heated before baking. 



Buttermilk Waffles. — One quart of buttermilk, two eggs, one 

 small teaspoonful of cream of tartar, one large teaspoonful of soda, 

 and flour to make a batter. 



