THE HOUSEHOLD. 



COOKING RECIPES. 



Breakfast Dishes. 



To Make Good Coffee. — French cooks are famous for the excellence of 

 their coffee, Vhich they make so strong that one part of the liquor requires 

 the addition of two parts to reduce it to the proper strength. This addition 

 is made with hot milk. The large proportion of hot milk, in the place of so 

 much warm water, gives the coffee a richness like that made by the addition 

 of cream in the ordinary way. By this means any housekeeper desiroua of 

 making good coffee, can have it without cream. 



Hominy Mufliiia.- -Take two cups of very fine hominy, boiled and cold; 

 beat it smooth and stir in three cups of sour milk, half a cup of melted 

 butter, two tablespoonfuls of salt and two tablespoonfals of white sugar; 

 then add three eggs well beaten, one tablespoonful of soda dissolved in hot 

 water, and one large cup of flour; bake quickly. 



Corn Muffins. — One pint of com meal, one pint of sour milk, two table- 

 spoonfuls of soda, two eggs, two tablespoonfuls of sugar, three tablespoon- 

 fuls of melted butter, a Uttle salt. Stir soda into the milk and mix with tha 

 meal; add the eggs, melted butter, sugar and salt Beat briskly, and bake 

 in cups in a hot oven. Very nice breakfast cakes. 



Ureakfu^t Sluffins. — Set a rising as for bread overnight. In the morn- 

 ing, early, warm a pint of milk and beat into the dough suflicient to make it 

 as for ordinary muffin batter; beat well for five or ten minutes and set to 

 rise for breakfast. Bake in rings on a very hot griddle, and turn frequently 



in prevent burning. 



Buttermilk Muilin.4. — One quart of sour milk, two eggs, one teaspoon- 

 ful of soda dissolved in warm water, a teaspoonful of salt, and flour suffi- 

 cient to make a good batter. Beat the eggs well, stir them into the milk, 

 then add the flour and salt, and lastly the soda. Bake in a quick oven. 



Bread Griddle Cakes — To a pint of bread crumbs add one pint of 

 boiling milk; cover closely and let it stand over night. In the morning mash 

 to a smooth paste and beat in the yelks of two eggs; then slowly add one- 

 half pint of cold milk, beating all the time; and one-half pint of' flour with 

 which a measure of baking powder has been sifted; lastly add the whites ol 

 the eggs, beaten to a stiff froth; fry like griddle cakes. 



Buckwheat Cakes — The best buckwheat cakes are made with M 

 additioH of com meal flonr and oat meal fl«ur to the buckwheat, in this pro- 



