Lemon Turnovers

Four dessert spoonfuls of flour, one of powdered sugar, the rind of one lemon, two ounces of melted butter, two eggs and a little milk. Mix flour, sugar and lemon with the milk to the consistency of batter; add the butter and eggs well beaten. Fry and turn over.

Varieties

Two eggs beat light, teaspoon of salt, the egg thickened with flour to roll out thin as a wafer; cut in strips one inch wide and four inches long, wind it round your finger, and fry them as you do doughnuts.

Drop Biscuit

Rub into one quart of flour one-half teacup of butter, one small teaspoonful of salt, two tablespoonfuls of baking-powder, enough sweet milk to mix with a spoon. Drop on buttered pans.

Milk Toast

Place the milk to heat, mix a teaspoonful of Hour smoothly with a little milk, stir it in, and let it come just to a boil, with a piece of butter the size of an egg to a quart of milk, and eome salt. Place your toast on a deep dish and pour your gravy over it.

Mock Cream Toast

Melt in one quart of morning's milk about two ounces of butter, a large teaspoonful of flour, freed from lumps, and the yolks of three eggs, beaten light. Beat these ingredients together for several minutes, strain the cream through a fine hair sieve, and when wanted beat it constantly with a brisk movement.

Oatmeal Porridge

Allow one cupful of oatmeal to one quart of boiling water, and one tear spoonful of salt. Sift the "meal in the boiling water with one hand, stirring with the other. Boil from half to three-quarters of an hour.

Oat Meal Gems

Take one cup of oat meal and soak it over night in one cup of water; in the morning add one cap of sour milk, one teaspoon of saleratus, one cup of flour, a little salt; they are baked in irons as other gems and muffins; if on first trial you find them moist and sticky, add a little more flour, as some flour thickens more than other. Or use sweet milk and baking-powder.

Take two ounces of oat meal and one and one-half pints of water; rub the meal in a basin with the back of a spoon, in a small quantity of water, pouring off the fluid after the coarser particles are settled, but while the milkiness continues, repeat the operation until the milkiness disappears; next put the washings into a pan, stir until they boil, and a soft, thick mucilage is formed; sweeten to taste.

Savoy Biscuits

Take twelve eggs, their weight in powdered sugar, and half then weight in fine flour; beat up the yolks with the sugar, adding a little grated lemon peel and orange-flower water; whip the whites separately into a stiff froth, mix with the other, then stir in the flour and beat the whole together; butter a mold and put in your mixture; bake in a moderately-warm oven. These biscuits are very light and delicate.

Dyspepsia Bread

One pint bowl of Graham flour, dissolve one-half teaspoonful of soda in two-thirds of a cup of home-made yeast, and add to the mixture one teacup of molasses; pour in sufficient warm water to make it somewhat thinner than flour bread.

Puffets

One quart of flour, one-half teaspoonful of salt, butter the size of an egg, two eggs, two tablespoonfuls white sugar, one pint of milk, and three teaspoonfuls of baking-powder. Rub but-ter into the flour, beat the eggs separately, adding the whites last. Bake in gem pans in a hot oven.

Rice Muffins

One pint of boiled rice, one pint of milk, five eggs, one-half cup of butter and lard mixed, one pint of sponge, and a little salt. Beat the rice, butter, and yolks of the eggs together, then add sponge and milk, flour enough to make a stiff batter. Let it rise very light, beat the whites of the eggs, and stir in just before putting them into the oven.

Rice Bread

Take a plate of boiled rice warm enough to melt a lump of butter the size of a walnut, beat two eggs separately, mix with them one and one-half cups of flour, and milk enough to make a thick batter. Grease the pans and bake like bread or muffins.

Rice Croquettes

Take cold boiled rice, add three eggs with sugar and lemon peel to your taste; make into oval balls; rub with bread crumbs, dip in egg; fry in butter; when done, sprinkle sugar over them.

Apple Pancakes (Very Nice)

Three pints of milk, eight eggs, and Hour enough to make a thick batter, teaspoon of salt; add six or eight apples chopped fine, and fry in lard.