668 HOME AND HOUSEHOLD. 



are desired to be used instead of baking-powder, use it in proportion of an even tea- 

 spoonful to a cup of buttermilk, if the milk is rich and sour. 



Rolls. To the quantity of light bread dough that would be used for twelve 

 persons, add the white of one egg, well beaten, two tablespoonfuls of white sugar, 

 and two tablespoonfuls of butter; work these thoroughly together; roll out about 

 one-half inch thick; cut the size desired, and spread one with melted butter, and lay 

 the other upon it. Bake delicately when they have risen. 



French Rolls. One quart of flour, two eggs, one-half pint of milk, one table- 

 spoonful yeast; knead well, and let it rise till morning. Work in one ounce of butter, 

 and mould into rolls; let them rise half an hour, and bake in a hot oven. 



Cream, Tea, or Breakfast Cakes. Six eggs, beaten separately, one-half pint of 

 sour cream, one pint of sweet milk, one and one-half teaspoonful baking-powder, flour 

 enough to make a thin batter. Bake in cups or hot gem-tins. 



Apple Fritters. One teacupful of sweet milk, one tablespoonful of sweet, light 

 dough, dissolved in milk; beat with a fork till milk and dough are one. Three eggs 

 beaten separately, one teaspoonful of salt, one and one-half teacupfuls of flour, one 

 tablespoonful of sugar, the grated peel of a lemon, and peeled apples sliced without 

 the core. Drop into hot lard with a piece of apple in each one, and sprinkle with 

 powdered or spiced sugar. Let them stand after making, and they will be lighter. 



Indian Meal and Flour Scones. One pound Indian meal, one pound flour, 

 one tablespoonful treacle, one teaspoonful baking-soda, one teaspoonful cream of 

 tartar, half a teaspoonful salt, and buttermilk. Mix all together, and then add 

 enough buttermilk to make a nice, soft dough; divide it, and roll out each piece into 

 about a fourth of an inch thick. Cut in four, and bake on not too hot a griddle. 



Rice Scones. One pound rice, one-fourth pound flour, one teaspoonful sugar, 

 and half teaspoonful salt. Put the rice, sugar, and salt into a saucepan, with one 

 quart water, and let it come to the boil. Then set it to the side of the fire and let 

 it steam for two hours with the lid close, till all the water has been absorbed and the 

 rice has become soft; then sprinkle the flour on the baking-board, and turn the rice 

 out on it. Let it stand till cool; then divide into six parts, and roll out very thin. 

 Cut each part in three, and bake on not too hot a griddle. 



Potato Scones. Potatoes, flour, and salt. Take any boiled potatoes left from 

 dinner; bruise them nice and smooth on the table or baking-board; add salt to season; 

 then shake some flour over them, or work it in; roll out very thin, prick with a fork, 

 and cut in three. Bake on not too hot a griddle. 



Pancakes. Rub one pound of flour, two ounces dripping, teaspoonful carbonate 

 of soda, teaspoonful cream of tartar, one-fourth pound sugar, all well together. Add 

 buttermilk to make a soft batter. Rub the griddle over with dripping, and put a 

 spoonful on for each pancake. When one side is done, turn. Can be flavored with 

 anything that is liked, or currants may be added. 



The Most Economical Breakfast Dish. Keep a jar for remnants of bread, 

 both coarse and fine, for potatoes, remnants of hominy, rice, grits, cracked wheat, 

 oat-meal, and all other articles used on table. Add all remnants of milk, whether 

 sour or sweet, and water enough to soak all, so as to be soft, but not thin. When 

 enough is collected, add enough water to make a batter for griddle-cakes, and put in 

 enough soda to sweeten it. Add two spoonfuls of sugar, and half a teaspoonful of 

 salt, and two eggs for each quart, and you make an excellent dish of material, most 

 of it usually wasted. Thicken it a little with fine flour, and it makes fine waffles. 



Corn-Meal. Take four large cups of corn-meal and scald it. In all cases, scald 



