122 FARM HOMES, LNVDOORS AND OUT-DOORS. 



minutes. When cool, add two eggs and beat it thor- 

 oughly. Bake it in a shallow, well-buttered pan for 

 twenty minutes, and cut into squares for the table. 



Pioneer Johnny- Cake. Over two cupfuls of sifted corn- 

 meal sprinkle a teaspoonful of salt and two teaspoonfuls 

 of sugar, and add boiling water be sure that it is boil- 

 ing until a thick batter is formed. Place a thick- 

 bottomed frying-pan or "spider" upon the stove, well 

 rubbed with a piece of salt pork or suet. Pour in the 

 batter, place a tin cover over, and let it bake slowly for 

 twenty minutes, when turn it with a broad-bladed knife 

 and bake for ten minutes more. 



Green- Corn Cakes. Two cupfuls of grated sweet-corn, 

 half a teaspoonful of salt, two beaten eggs, one cupful of 

 new milk, a large teaspoonful of Eoyal Baking Powder, 

 flour enough for a thin batter. Beat all thoroughly to- 

 gether and pour into gem-irons to bake. Or it may be 

 baked in a tin and cut into squares. 



Corn Starch Crackers. Three cupfuls of flour, one cup- 

 ful of corn starch, half a teaspoonful of salt, and one tea- 

 spoonful of baking powder. Sift all together in a pan, 

 and rub in one teaspoonful of tiice lard. Then add a 

 sufficient quantity of sweet milk to form a dough. 

 Knead it for a few minutes and let it stand covered with 

 a cloth for a quarter of an hour ; ten minutes will an- 

 swer in summer. Then roll the dough out very thin, cut 

 m round cakes, prick them with a fork, lay them on 

 buttered tins, brush the tops with a cloth dipped in milk, 

 and bake in a brisk oven from eight to ten minutes. 

 These crackers are nice, warm or cold, and excellent for 

 school lunches and pic-nic occasions. 



Sunday Morning Rolls. One and a half pint of new 

 milk, one cupful of hop yeast, half a teaspoonful of salt, 

 and flour enough for forming dough, which must be cov- 

 ered and left to rise over night. In the morning add the 



