Breakfast Puffs

One pint of milk, one pint of flour, two eggs, a lump of butter the size of an egg, and a pinch of salt; put the flour after sifting in a pan, and the butter in the middle of the flour, break in the eggs, and work the butter and eggs thoroughly into the flour, then gradually add the milk until you have a smooth batter. Bake them in French roll pans. They take but a few minutes to bake.

Flannel Cakes

Three eggs, one quart of sweet milk, about one quart of flour, a small tea-spoonful of salt, two tablespoonfuls of Craig's baking-powder; beat the yolks, and half of the milk, salt and flour together; then the remainder of the milk; and last, the whites of the eggs, well beaten. A teacup of boiled rice is an improvement.

Fritters

Two eggs, one cup of milk, a little salt, and flour enough to make a stiff batter; drop into boiling lard, and eat hot with sirup or sweetened cream.

Oysters Fritters

One and one-half pints of sweet milk, one and one-fourth pounds of flour, four eggs - the yolks must be beaten very thick - to which add milk and flour; stir the whole well together, then beat whites to a stiff froth and stir them gradually into the batter; take a spoonful of the mixture, drop an oyster into it, and fry in hot lard; let them be a light brown on both sides.

Fritters

One cup of milk, one cup of flour, and three eggs.

Apple Fritters

Three eggs, one cup of flour, one of milk; bake on a griddle, a little thicker than flour cakes. Pare the apples, cut in thick slices, and bake in the oven; while hot, lay a piece of apple on each fritter; sprinkle a little sugar over the top of each apple; serve.

Apple Fritters

Four eggs, to one quart of sweet milk, one teaspoon of soda, two teaspoon-fuls of cream-tartar, flour; pare and cut apple in thin slices, and mix into the batter.

Cream Fritters

One and one-half pints of flour, yolks of four eggs, two teaspoonfuls of baking-powder,, shortening of lard and butter together the size of a hickory-nut, milk enough to make a thick batter; drop in hot lard, and fry. Eat with butter and sugar, or dip pieces of apple into the batter before frying.

Puddings Sauces

In boiling pudding, have plenty of water in the pot boiling when the pudding is put in, and do not let it stop; add more as it is needed. Turn the pudding frequently. If a cloth is used, dip the pudding (when done) into a pan of cold water, so that it can be removed easily.

In using molds, grease well with butter, tie the lid closely, and set in a pot with very little water, and add more as needed.Fruit sauces are nice for blanc-mange and cornstarch puddings.Fresh red cherries, stewed, sweetened and passed through a sieve, and slightly thickened With corn-starch, make a good sauce.

Pudding Sauce

Rub well together until light, four large tablespoonfuls of light brown sugar, two ounces of butter; stir into a teacup of boiling water, quickly and well, until it has dissolved; on no account omit stirring constantly till well dissolved, or it will lose its lightness. Add grated nutmeg to taste. Serve hot.

One cup of sugar, yolk of one egg well beaten with the sugar, four tablespoonfuls of boiling milk; add the whites well beaten.

Pudding Sauce

Rub to a cream two cups of sugar with three-fourths of a cup of butter; flavor to taste; float the dish in boiling water until well heated; pour one-half pint of boiling water on it just before serving.

Lemon Sauce

One-half cup of butter, one cup of sugar, yolks of two eggs, one teaspoonful of corn-starch. Beat the eggs and sugar until light; add the grated rind and juice of one lemon. Stir the whole into three gills of boiling water until it thickens sufficiently for the table.

Lemon Sauce

One large tablespoonful of butter, one small tablespoonful of flour, one cup of sugar, grated rind and juice of one lemon.

Strawberry Sauce

Rub half a cup of butter and one cup of sugar to a cream; add the beaten white of an egg, and one cup of strawberries thoroughly mashed.

Hard Sauce For Puddings

One cup butter., three cups sugar, beat very hard, flavoring with lemon juice, smooth into shape with a knife dipped into cold water.