308 THE HOUSEHOLD. 



Squash Biscuit— -Que pint of strained squash, one half cup of yeastj 

 one small cup of sugar, and a piece of butter the size of an egg; beat the 

 squash, butter and sugar thoroughly, add yeast and beat again, add flour 

 till quite stiff to stir with a spoon, let it stand over night, in the morning put 

 in gem pans, or make into biscuit, let rise and bake; these should be eaten 

 while hot. 



Bro-wn Bread. — One pint cornmeal, pour over it one pint boilmg water, 

 teacup molasses, shorts or graham flour enough to niaKe a stifl" batter, two 

 eggs, one teaspoonful of soda dissolved in a little boiling water; steam three 

 hours by putting in a pan in a steamer over a pot of hot water; keep the 

 water boiling all the time. 



Bread Clieesecaltes. — Slice a penny loaf as thin as possible, pour on it 

 a pint of boiling cream. When well soaked, beat it very flne, add eight eggs, 

 half a pound of butter, a grated nutmeg, half a pound of currants, a spoon- 

 ful of brandy or white wine. Beat them up well together, and bake in raised 

 crusts or patty pans. 



Graliani Geins.^Take cold water and make a batter of graham flour, a 



trifle thicker than for griddle cakes; salt a little if you Uke; bake in iron gem 

 pans; the jians should bo well heated before the batter is put in; Ijakc in a 

 veiy hot oven about twenty minutes. It will improve them to use part 

 sweet milk, though they are good without. 



Oatmeal Crackers. — One teacup of oatmeal, and water enough to make 

 a dough; mix well and quick; if it will bear to be roiled out with the rolling 

 pin, roll it; keep at it in the same way until it is one-quarter of an inch 

 thick; do it very quickly or it will dry; make only dough enough at one time 

 for one cracker; do not brown in baking. 



Rosettes. — Beat the yelks of three eggs very light until they thicken. 

 Add one quart of milk and one tablespoouful of melted butter and a tea- 

 spoonful of salt. Mix three teaspoonfuls of baking powder with three cups 

 of flour, and add to the milk and eggs. When all the lumps are beaten out 

 add the whites of the eggs whipped to a stifl" froth. Bake immediately in 

 mufiin pans in a quick oven. 



French Rolls._-One pint nailk, small cup yeast, and flour enough to 

 make a stiff batter; let them rise well, add one egg, one tablespoonful batter, 

 and flour enough to make it stiff enough to roll; knead well and let it rise; 

 then knead again, roll out, cut with round tin, put in a pan and let them rist) 

 until very light; bake quickly and you will have delicious rolls. Mix in the 

 morning and have them for tea. 



Tea Rolls.— -One pint of milk, one quart of flour, two tablespoonfuls of 

 butter or butter and lard, one-half Vienna yeast cake. This makes the 

 sponge. Let it raise, salt it, dissolve a very small quantity of soda, and put 

 into the sponge. Mix it with a quart of flour and let it raise again, then cut 

 out and put in pans, to raise very light before putting into the oven. 



Seotcli Shortbread. — Rub together into a stiff short paste two pounds 

 of flour, one pound of butter, and six ounces of loaf sugar. Make it into 

 square cakes about a half-inch thick, pinch them all along the edge at the 

 top, dock over the whole surface of the cako, put them on tins so as to touch 

 each other by thQir edges, and bako in a modcratv ovea. 



