ABOUT FBCITS, FLOWERS A>fD FAKMING. 177 



In winter, it may be mixed over night and in that case, 

 the eggs and saleratus should not be put in until morning. 

 When ready for the oven, the mixture ought to be about as 

 thin as good mush, and if not, more cream should be 

 added. 



If you are not an epicure already, you will be in danger 

 of becoming one, if you eat much of this com cake — 

 provided it is well made. 



SuGAE GixGEE-BREAD. — To thrce-quartcrs of a pound of 

 butter and not quite a pint of finely rolled brown sugar, add a 

 great spoonful of ginger, and a little cinnamon and nutmeg ; 

 beat these up to a foam ; beat four eggs thoroughly and 

 add and mix well, with the butter and sugar. Add a tea- 

 cup of rich cream, a great spoonful of saleratus dissolved in 

 hot water. Stir in sifted flour as long as it can be worked. 

 Poimd and knead the dough very thoroughly. Roll out 

 quite thin, cut into small cakes, bake in a quick oven. They 

 will be hard, but tender and crisp. 



HoosiER Biscuit. — Add a teaspoonful of salt to a pint of 

 new milk, warm from the cow. Stir in flour until it 

 becomes a stiff batter ; add two great spoonfuls of lively 

 brewer's yeast ; put it in a warm place and let it rise just as 

 much as it will. When weU raised, stir in a teaspoonful of 

 saleratus dissolved in hot water. Beat up three eggs (two 

 will answer), stir with the batter, and add flour until it 

 becomes tolerable stiff dough ; knead it thoroughly, set it 

 by the fire imtil it begins to rise, then roll out, cut to 

 biscuit form, put in pans, cover it over with a thick cloth, 

 set by the fire until it rises again, then bake in a quick 

 oven. If well made, no directions will be needed for 

 eating. 



As all families are not provided with scales and weights, 

 referring to the ingredients generally used in cakes and 

 pastry, we subjoin a list of weights and measures. 



8* 



