COOKIKO RECIPES. 909 



French Toagt. — Beat fonr eggs vtry light, and stir with them one pint 

 of milk; slice some nice white bread, dip the pieces into the egg and milk, 

 then lay them into a pan of hot butter and fry brown. Sprinkle a Uttle pow- 

 dered sugar and cinnamon or nutmeg on each piece, and serve hot. 



German Cream BUcaiu. — Take four ounces of butter, six ouncea of 



powdered loaf sugar, seven ounces of flour, one tableapoonf ul of fresh cream, 

 and one egg. Make the above into a dough, beating it well; then roll it out 

 very thin, cutting it into square pieces two inches long and one broad. Bak« 

 in a quick oven, and when done they should be a light yellow brown. 



Graham Bi.<icaiti«. — Three cups graham flour, one cup white do., three 

 cups of milk, two tablespoonfula of lard or butter, one heaping large spoon- 

 ful of white sugar, one saltapoonful of salt, one teaspoonful of soda, two tea- 

 spoonfuls cream of tartar; mix and bake as ordinary soda biscuit. They are 

 good cold. 



Oatmeal Gem*. V One beaten egg, one cup of sweet milk, one cup of 

 cold oatmeal pudding, beat all together, add half a teaspoonful of soda, and 

 one and one-half cups of flour. This quantity will fill the gem pan. Does 

 not hurt some dyspeptics. 



Breakfast Rolls Withoitet Soda — Two eggs, one and a halfcnpeof 

 milk, a teaspoonful of salt, and flour enough to make a thick batter. These 

 must be baked in an iron gem pan, or they will be a complete failure. A 

 quick oven is desirable. 



D)-!4pepsla Bread. — One pint bowl of graham flour; disBoIve one-half • 

 teasixKtnfnl of soda in two-thirds of a cup of yeast and add to the mixture 

 one teacup of molasses; pour in sufficient warm water to make it somewhat 

 thinner than flour bread. 



Oatmeal Wafera—Oatmeal wafers are relished by babies and older 

 children, too.' Take a pint of oatmeal and a pint of water, with almost a 

 tea8|)oonful of salt; mix and spread un buttered pans; make it just as thin 

 as it is possible and yet have the bottom of the pan covered; bake slowly. 



Oatmeal Biscuit. — Take half a pound medium oatmeal, quarter of a 

 pound flour, one dessertspoonful of baking powder; mix witli two ounces 

 butter and half a gill of milk, made hot in a saucepan. Roll out quickly, 

 and bake in very thin cakes. 



Light Rolls. — Boil four potatoes; mash them and put into a pint of 

 boiled milk, two tablespoonfuls of butter melted in the milk; flour enough 

 to make a stiff batter; half a pint of yea«t, one teaspoonful of salt 



Graham ^Vafer«. — Put a pinch of salt into one-half pound of graham 

 flour; wet it with one-half pint of sweet cream; mix quickly and thoroughly; 

 roll out as thin as possible, and cut in strips; prick and bake in a quick oven. 



Good Bro>rn Bread. — Four cups of commeal, three of rye, one of 

 molasses, one large teaspoonfiil of soda dissolved in warm water. Mix very 

 thin, steam three hours, and bake half an hour. Try it. 



Railroad Yeast. — One tablespoonful of ginger, one teaspoonful of sodi^ 

 one pint of boiling water: thicken with coarse flour or middlings; let it rise, 

 and set in a cool place. Use a teaspoonful tu a baking of salt-rising bread. 



