Fried Mush.—When desired to be fried for breakfast, turn into an earthen dish and set away to cool. Then cut in slices when you wish to fry; dip each piece in beaten eggs and fry on a hot griddle.
Muffins.—One tablespoonful of butter, two tablespoons sugar, two eggs—stir altogether; add one cup of sweet milk, three teaspoons of baking powder, flour to make a stiff batter. Bake twenty minutes in a quick oven.
English Pancakes.—Make a batter of two teacups of flour, four eggs, and one quart of milk. Add, as a great improvement, one tablespoonful of brandy with a little nutmeg scraped in. Make the size of frying pan. Sprinkle a little granulated sugar over the pancake, roll it up, and send to the table hot.
Pop Overs.—Three cups of milk and three cups flour, three eggs, a little salt, one tablespoon melted butter put in the last thing; two tablespoons to a puff.
Rolls.—To the quantity of light bread-dough that you would take for twelve persons, add the white of one egg well beaten, two tablespoons of white sugar, and two tablespoons of butter; work these thoroughly together; roll out about half an inch thick; cut the size desired, and spread one with melted butter and lay another upon the top of it. Bake delicately when they have risen.
French Rolls.—One quart flour, add two eggs, one half-pint milk, tablespoon of yeast, kneed it well; let rise till morning. Work in one ounce of butter, and mold in small rolls. Bake immediately.
Rusks.—Milk enough with one-half cup of yeast to make a pint; make a sponge and rise, then add one and a half cups of white sugar, three eggs, one-half cup of butter; spice to your taste; mold, then put in pan to rise. When baked, cover the tops with sugar dissolved in milk.
Waffles.—One quart of sweet or sour milk, four eggs, two-thirds of a cup of butter, half a teaspoonful of salt, three teaspoonfuls of baking-powder; flour enough to make a nice batter. If you use sour milk leave out the baking-powder, and use two teaspoons soda. Splendid.
Yeast.—In reference to yeast, we advise the use of Magic Yeast Cakes; it keeps good a year, and works quicker and better than other yeasts.
Suggestions in Making Cake.—It is very desirable that the materials be of the finest quality. Sweet, fresh butter, eggs, and good flour are the first essentials. The process of putting together is also quite an important feature, and where other methods are not given in this work by contributors, it would be well for the young housekeeper to observe the following directions: