Take three quarts of bran, (unbolted wheat flour) and sift it into a large pan. Warm three half pints of rich milk, mixing with it half a common tumbler of West India molasses. Cut up in the warm milk and molasses two ounces or two large heaped table-spoonfuls of fresh butter, and stir it about till well mixed all through. Then stir all the liquid into the flour. Beat in a shallow pan three eggs till very thick and light, and then stir them gradually into the pan of flour, &c. Lastly, add two table-spoonfuls of strong fresh yeast. Cover the mixture and set it to rise. When risen very light heat a griddle on the oven of a stove, set muffin rings upon it, fill the rings nearly to the top, and bake the muffins. Send them to table hot, pull them open with your fingers, and butter them. They will be much liked if properly made and baked.
COTTAGE CHEESE.—
This is a good way of using up a pan of milk that is found to be turning sour. Or you may turn it, on purpose, by stirring in a spoonful of cider vinegar. Having covered it, set it in a warm place till it becomes a curd. Then pour off the liquid, and tie up the curd in a clean linen bag with a pointed end, and set a bowl under it to catch the droppings; but do not squeeze it. After it has drained ten or twelve hours, transfer the curd to a deep dish, enrich it with some cream, and press and chop it with a large spoon till it is a soft mass; adding, as you proceed, an ounce or more of nice fresh butter. Then set it on ice till tea-time.
FRENCH HAM PIE.—
Having soaked, boiled, and skinned a small ham of the best quality, and taken out the bone, trim it into a handsome oval shape. Of the trimmings make a rich gravy by stewing them in a sauce-pan with a little water, and four pigs feet, (split up.) Have ready a plentiful sufficiency of nice forcemeat made of cold roast chicken or veal, minced suet, and grated bread-crumbs, butter, minced sweet marjoram or tarragon, and some hard-boiled yolk of egg crumbled. Have ready, prepared, a very nice puff paste; line with it the bottom and sides of a large deep dish, and lay in it the oval ham, filling up at the corners and all round with the forcemeat, and spreading a layer of it on the top. Pour on gravy to moisten the whole, and put on the paste intended for the lid. Notch the edges handsomely, and stick a flower or tulip of paste in the cross slit at the top, and place a wreath of paste leaves all round. Bake it light brown, and eat it warm or cold. It is a fine dish for a dinner or supper party, or for a handsome luncheon or breakfast.
A Tongue Pie—Is made in a similar manner of a boiled smoked tongue, peeled and trimmed, and filled in with forcemeat. For a large company have two tongue pies, as it will be much liked, if made as above.