Flap-Jacks

Mrs. T. S. St An Way.

Take two pounds of wheat flour and a teaspoonful of salt; make a pretty thick batter with warm water; add two good tablespoonfuls of brewers' yeast. Set to rise over night; bake the same as buckwheat cakes. Very nice.

French Rolls

Mrs. Gen. Stoneman.

One pint of warm water, two tablespoonfuls of white sugar, one-half cupful of lard, and two-thirds of a cupful of hop-potato yeast. First put the lard into the warm water; then add the salt, sugar, and yeast. Knead up hard with flour, and put to rise. The next morning knead it an hour, or chop with a chopping-knife instead of an hour's kneading. Cut out with a large-sized biscuit-cutter; wet the top of each biscuit with a little melted butter, and turn over on one side. Do not put them close together. You can bake what you need and set the rest away; it will keep a long time.

Muffins

Mrs. Dr. French.

Warm a quart of milk, and melt in it a quarter of a pound of the best butter, cut into bits. Beat four eggs until very light, and stir into the milk. When quite cold, by degrees stir in enough sifted flour to make a batter as thick as you can well stir. Add at least three tablespoonfuls of bakers' yeast. Set to rise in a warm place. Bake in muffin rings.

Philadelphia Muffins

Reliable

One quart of milk, three eggs, one-fourth pound of lard, the same of butter, and a little salt. Put the butter, lard, and salt in the milk, stand it on the range, and let it get just warm; then stir in enough sifted flour to make a stiff batter. Beat it well; then put in a small teacupful of yeast, and set it to rise. If you want them for tea, set them to rise about an hour. Use tin rings. Do not fill them quite full. They require but a few moments to bake. The milk must be only lukewarm.

Bread

Mrs. R. N. C. Wilson.

Boil three potatoes; mash them well; add a teaspoonful of salt and two of sugar; also enough boiling water to make rather a thin batter. Let it cool, and when lukewarm, add one Price's veast cake, soaked in a little water. One cake is sufficient for four loaves of bread. Add two and a half cups of flour. Let this rise until light; then stir in enough flour to make a sponge. Let it remain in a warm place until morning, when it should be kneaded at least twenty minutes. Return the dough to the pan, and when light, separate it into four loaves and let it rise again. When light, let it bake an hour.

Spanish Wafers

Mrs. T. S. Stanway.

Take three eggs; mix them with as much flour as will permit it to be rolled out as thin as possible. Cut it in squares with a jaging iron, and fry in hot lard. Lay them on a hot dish and throw sugar and cinnamon over, if liked.

Pocket-Books - Bread

Mrs. F. D. Bovard.

One quart of new milk, one cupful of yeast, one tea-spoonful of salt, and one tablespoonful of butter. When light, knead and roll out, and cut into small, oblong pieces. Spread one-half of each piece with a mixture of butter and sugar, and fold together; then lay them in a baking pan to raise.

Corn Cakes

Mrs. T. S. Stanway.

One cup of sweet milk, a tablespoonful of white sugar, one egg, two tablespoonfuls of butter, one teaspoonful of soda, and two of cream of tartar. Make as stiff as batter. They are delicious for breakfast.

A Nice Dish For Breakfast

Mrs. T. S. Stanway.

Take some slices of bread, cutting off the crust; make a batter of three eggs and a pint of milk; soak the bread in it. Put some butter in a frying-pan, and fry the slices of bread to a nice brown.