310 TSE HOUSEBOLS. 



Rice Biscuits. — Take half a pound of sugar, half a pound of the best 

 ground rice, half a pound of butter, and half a pound of flour, and mix the 

 whole into a paste with eggs (two are sufficient for this quantity). 



luaiaii Mea,l PuflW. — In one quart of boiling milk stir eight tablcspoon- 

 fuls of meal, four spoonfuls of sugar; boil five minutes, stirring all the time; 

 when cool add six beaten eggs; pour in buttered cups; bake half an hour. 



Steamed Broivii Bread. — One quart of Indian meal, one pint of rye 

 flour; stir these together and add one quart of sweet milk, one cup of mo- 

 lasses, two teaspoonfuls of soda, and a little salt. Steam for four houi-s. 



Tea Puff*. — Two and one-quarter cups flour, three cups milk, three eggs 

 — whites and yelks beaten separately; three teaspoonfuls of melted butter, 

 a little salt. Bake in mufiln tins in a hot oven. 



Bloc-k Biscuits._Half a pound of butter beaten up to a cream, half a 

 pound of ground rice, three-quarters of a pound of flour, half a pound of 

 loaf sugar, four eggg, and a little sal volatile. 



Old Maid Bread. — One qiiart of flour, two eggs, two tablespoonl'uls of 

 lard, one teaspoonful of salt, one teacup of yeast, one cup of milk; make up 

 ina soft dough; reserve one-third of the flour for second rising. 



Rice Biscuits. — Sift seven ounces of sugar; then add to it half a pound 

 of the best ground rice, seven ounces of butter, seven ounces of flour, and 

 mix it into a paste with eggs — two are suSicient for this quantity. 



Ginger Biscuits. — One pound of flour, half a pound of fresh butter, half 

 a pound of powdered lump sugar, three-quarters of an ounce of groiind 

 ginger, two eggs. Bake five minutes in a quick oven. 



Indian Bread. — Two cups of Indian meal, one-half cup each of rye 

 meal and wheat flour, two thirds of a cup of molasses, one pint of sour or 

 buttermilk, one teaspoonful of saleratus or cooking-soda, one teaspoonful 

 of salt. 



Egg Sandwiches. — Boil fresh eggs five minutes; put them in cold 

 water, and when quite cold peel them; then, after taking a little white off 

 each end of the eggs, cut the remainder in four slices. Lay them between 

 bread and butter. 



Corn Gems. — Two cups cornmeal, two cups flour, two cups sweet milk, 

 two eggs, three heaping teaspoonfuls of baking-powder, one-half cup butter, 

 one-half cup sugar; bake in gem pans. 



Improving Bread. — If, when bread is taken from the oven, the loaves 

 are turned topside down in the hot tins, and are allowed to stand a few min- 

 utes the crust will be tender and will cut easily. 



Tea Rusks. — Three cups of flour, one cup of milk, three-fourths of a 

 cup of sugar, two heaping tablespoonfuls of butter, melted, two eggs, three 

 teaspoonfuls of baking-powder. 



Jolinny Calce. — Take one pint of milk, one pint of meal, three table- 

 spoonfuls of flour, two tablespoonfuls sugar, one tablespoonful butter and 

 one egg. 



