Breakfast Cakes.—One cup milk, one pint flour, three eggs, piece butter size of an egg, two teaspoons cream tartar, one teaspoon soda, one tablespoon butter.
Buckwheat Cakes.—One quart buckwheat flour, four tablespoons yeast, one tablespoon salt, one handful Indian meal, two tablespoons molasses, not syrup. Warm water enough to make a thin batter; beat very well and set in a warm place. If the batter is the least sour in the morning, add a little soda.
Quick Buckwheat Cakes.—One quart of buckwheat flour, one-half a teacup of corn meal or wheat flour, a little salt, and two tablespoons of syrup. Wet these with cold or warm water to a thin batter, and add, lastly, four good-tablespoons of Gillett's baking powder.
Spanish Buns.—Five eggs well beaten; cut up in a cup of warm new milk half a pound of good butter, one pound of sifted flour, and a wineglassful of good yeast; stir these well together; set it to rise for an hour, in rather a warm place; when risen, sift in half a pound of white sugar, and half a grated nutmeg; add one wineglass of wine and brandy, mixed, one wineglass of rose-water, and one cupful of currants, which have been cleaned thoroughly. Mix these well, pour it into pans, and set it to rise again for half an hour. Then bake one hour. Icing is a great improvement to their appearance.
Bath Buns.—- Take 1 lb. of flour, put it in a dish, and make a hole in the middle, and pour in a dessert spoonful of good yeast; pour upon the yeast half a cupful of warm milk, mix in one-third of the flour, and let it rise an hour. When it has risen, put in 6 ozs. of cold butter, 4 eggs, and a few caraway seeds; mix all together with the rest of the flour. Put it in a warm place to rise. Flatten it with the hand on a pasteboard. Sift 6 ozs. of loaf sugar, half the size of a pea; sprinkle the particles over the dough; roll together to mix the sugar; let it rise in a warm place about 20 minutes. Make into buns, and lay on buttered tins; put sugar and 9 or 10 comfits on the tops, sprinkle them with water; bake in a pretty hot oven.
Graham Gems.—One quart of sweet milk, one cup syrup, one teaspoon soda, two teaspoons cream tartar, little salt; mix cream tartar in graham flour, soda in milk, and make it as stiff with the flour as will make it drop easily from the spoon into muffin rings.
Brown Griddle Cakes.—Take stale bread, soak in water till soft, drain off water through colander, beat up fine with fork, to one quart of the crumb batter, add one quart each milk and flour, and four eggs well beaten. Mix, bake in a griddle.
Wheat Gems.—One pint milk, two eggs, flour enough to make a batter not very stiff, two large spoons melted butter, yeast to raise them, a little soda and salt. Bake in gem irons.
Johnnie Cake.—- One pint of corn meal, one teacup of flour, two eggs, one pint of sweet milk, one tablespoon of molasses, one tablespoon of melted butter, a little salt, one teaspoon of soda, one teaspoon of cream of tartar; bake in square tins.
Mush.—Indian or oatmeal mush is best made in the following manner: Put fresh water in a kettle over the fire to boil, and put in some salt; when the water boils, stir in handful by handful corn or oatmeal until thick enough for use. In order to have excellent mush, the meal should be allowed to cook well, and long as possible while thin, and before the final handful is added.