Take 2 eggs, 2 tablespoonfuls best lard or butter, 1 teaspoonful salt, 2 teaspoonfuls baking powder, 1 tablespoonful sugar, 1 quart good milk, and flour to make a moderately stiff batter, and bake at once in muffin-rings.
Brown Bread.
3 cups of yellow corn-meal, 1 cup flour, 2 sweet, and 1⁄2 cup sour milk, with 1⁄2 cup syrup, 1 teaspoonful soda, and a little salt. Bake 4 hours.
Graham Rolls.
Two cups graham and 1 of white flour, 1⁄2 cup of yeast or 1⁄3 cake compressed yeast, 2 teaspoonfuls sugar; mix with warm milk or water, and let stand upon range until light.
Mississippi River Corn-Bread.
One pint best yellow corn-meal, 1 pint of butter-milk, 2 tablespoonfuls melted butter, 2 eggs and teaspoonful of salt, 1 teaspoonful saleratus; mix well, and bake at a brisk fire.
Nice Light Biscuit.
Before sifting 1 quart of flour, put in 2 or 3 teaspoonfuls of best baking powder, adding a little salt after sifting. Follow this with 3 tablespoonfuls of best lard, and with good milk, mix into soft dough—working as little as possible. Roll full half-an-inch thick; cut and bake in a hot oven until slightly browned on top and bottom.