140 



BUCKWHEAT CAKES. 



Take a quart of lukewarm water ; add a tea-spoonful 

 of salt ; make a moderately thick batter of buckwheat 

 flour, and two handfuls of Indian corn meal. Then add 

 a tea-cupful of home-made yeast, or a table-spoonful of 

 brewer's yeast, and set it over night in a warm place to 

 rise. In the morning add a tea-spoonful of saleratus, if 

 the above mixture be sour, dissolved in a little hot water. 

 Fry them in fat enough to prevent their sticking to the 

 griddle. 



ICING FOR PASTRY. 



The best mode of icing pastry before it is sent to the 

 oven is, to moisten the paste with cold water, to sift sugar 

 thickly upon it, and to press it lightly on with the hand ; 

 but when a whiter icing is preferred, the pastry must be 

 drawn from the oven when nearly baked, and brushed 

 with white of egg, whisked to a froth ; then well covered 

 with the sifted sugar, and sprinkled with a few drops of 

 water before it is put in again : this glazing answers also 

 very well, though it takes a slight color, if used before 

 the pastry is baked. 



IMPROVED CORN BREAD. 



Take corn-meal, a sufficient quantity to make a stiff 

 batter, with three pints of sour milk ; three eggs, well 

 beaten ; two ounces shortening ; one gill best molasses ; 

 a little salt and saleratus ; grease pan well, and bake 

 quick. 



VERY GOOD SMALL RICH CAKES. 

 Beat and mix well together four eggs properly whisked, 

 and half a pound of fine sifted sugar ; pour to them by 



