Parker House Rolls

Mrs. L. S. E. Longstreet.

Two quarts of flour, two tablespoonfuls of butter, one teaspoonful of salt, and half teacupful of sugar; mix well through the flour with your hands; make a hole in the middle of the flour and pour in a pint of scalded milk; after it cools put in a small cup of yeast, and set to rise at nine o'clock. About noon stir it well with a spoon; let rise again, and at four roll them out a quarter of an inch thick; cut round and fold over like an envelope, with a small piece of butter between; let rise again for an hour, and bake in a quick oven.

Corn Meal Pancakes

L. C. Goodwin.

One pint of sour milk, a teaspoonful of soda, one cupful of flour and one of meal, a little salt, and two eggs, white and yolks well beaten separately, and whites added last.

Rice Cakes

Miss Mary Mclellan.

To one teacupful of cold boiled rice put one and one-half cupfuls of flour, two eggs, one tablespoonful of cornstarch, one teaspoonful of salt, two tablespoonfuls of sugar, and sour milk enough to make a batter. Mix smoothly, and add one teaspoonful of soda and a little melted, butter. Cook as griddle cakes.

Saratoga Rolls

Mrs. George Clark.

One quart of water, two ounces of butter, one teacupful of home-made yeast, and a little salt. Mix in the evening, as thick as you can stir with a spoon; put it in a warm place. Just before going to bed, knead it up, and cover till morning. An hour before breakfast make it into small buns, put them in pans, and let stand until light. Bake fifteen or twenty minutes in a hot oven.

Mrs. Smith's Hot Muffins.

Mrs. I. S. Mayo.

One quart of warm milk, two eggs, well beaten, a piece of butter the size of an egg, one teacupful of yeast, a little salt, and enough flour to make a batter as thick as for pancakes. Let it rise till morning; then add a small teaspoon-ful of soda, dissolved in a little hot water. Have your gem-irons quite hot, and put a spoonful in each. Bake, in a quick oven. Splendid!

Graham Gems

Miss Mary Mclellan.

One and a half pints of Graham flour and three tea-spoonfuls of baking-powder, well mixed. Rub in one table-spoonful of butter; add salt, one beaten egg, and one table-spoonful of sugar. Stir all to a batter with sweet milk; drop into hot gem-pans and bake in a quick oven.

Potato Pancakes

Mrs. H. K. S. O'Melveny.

Grate some raw potatoes; let the water drain off a little; then add three well-beaten eggs to a pint of potatoes, some salt, and a spoonful of flour. Fry slowly in hot lard.

Mag. Maddin's Indian Cake

Mrs. I. S. Mayo.

Two cupfuls of flour, one cupful of corn meal, one egg, two tablespoonfuls of sugar, and half a teaspoonful of salt; stir up with sour milk, in which has been dissolved a tea-spoonful of soda. Make a thin batter, and bake in a sheet.

Muffins

Mrs. S. C. Hubbell.

Two eggs, a pint of flour, one teacupful of milk or cream, a piece of butter half the size of an egg, a little salt, a heaping tablespoonful of sugar, and one teaspoonful of baking powder. Mix the baking powder and salt in the flour. Beat the eggs; add to the yolks, first, the milk and sugar, then the butter (melted), then the flour, and then the whites. Beat well after it is all mixed, and bake in a hot oven.