Gingerbread.—Two cups milk, half-cup sugar, half-cup molasses, one teaspoonful ground ginger, one teaspoonful cinnamon, one tablespoonful butter, two teaspoonfuls baking-powder; flour enough to make a good batter. Beat hard, and bake in a steady oven.
4.
Apples and Bacon. Brown-Bread Toast.
Canned Peach Short-Cake.
Brown-Bread Toast.—Cut stale Boston brown-bread into slices, and toast, taking care not to scorch it. Butter rather liberally, and send hot to table.
Canned Peach Short-Cake.—Make a short-cake according to previous directions; cover canned peaches with sugar, and stew them gently for half an hour in the syrup thus made; lay the sliced peaches between the layers of short-cake, and pour the syrup over each piece after it is split and buttered.
5.
Broiled Blue-Fish. Baked Potatoes.
Cold Bread.
Corn-meal Griddle-Cakes.
Maple Syrup.
Corn-meal Griddle-Cakes.—Two cups corn-meal, one cup flour, one cup boiling water, one tablespoonful lard, one tablespoonful molasses, two cups sour milk, one teaspoonful soda, saltspoonful salt. Scald the corn-meal; add the shortening, the milk and soda, the molasses, and the salted flour. Beat hard.
6.
Meat Loaf. Baked Tomatoes.
Fried Bread.
Hot Cake.
Meat Loaf.—Two pounds raw or under-done beef or veal, minced fine; quarter-pound ham, also minced; two eggs; half-cup fine bread-crumbs; one tablespoonful melted butter; pepper, salt, chopped onion, and herbs for seasoning to taste. Work all the ingredients well together, and press closely into a brick-shaped tin. Cover this, set it in a pan of boiling water, and bake an hour and a half, taking care that the boiling water does not cook away. Turn out and slice when cold.
Fried Bread.—Beat one egg into a cup of milk; soak in this slices of stale bread from which the crust has been trimmed. Cook on a griddle, as you would cakes.
Hot Cake.—One cup buttermilk, two eggs, three tablespoonfuls butter, one and a half cups sugar, half teaspoonful soda, flour for a good batter (about two heaping cupfuls). Bake in a loaf, and eat warm.