3 Cupfuls of Flour 1/2 Cupful of Sugar 1 Egg 1 Teaspoonful of Soda 1 Tablespoonful of Melted Butter 2 Teaspoonfuls of Cream of Tartar
Stir salt, soda and cream of tartar into the dry flour. Beat the egg, add sugar and butter, stir into the flour and mix with enough milk to make batter as thick as a cake. Bake in a moderate oven. To be eaten hot with butter.
=Real Johnny Cake=
2 Cupfuls of Flour 1 Cupful of Yellow Meal 4 Tablespoonfuls of Sugar 1 Teaspoonful of Salt 1 Teaspoonful of Cream of Tartar 1/2 Teaspoonful of Soda or 2 Teaspoonfuls of Baking-powder
Add enough milk or water to make a thin batter, and bake.
=New England Buns=
1 Cupful of Milk 1 and l/3 Cupfuls of Sugar 2/3 Cupful of Butter or Lard 1/2 Cupful of Currants 1 Teaspoonful of Extract of Lemon 1/4 Teaspoonful of Soda 1/2 Teaspoonful of Salt 1 Yeast Cake Flour enough for Soft Dough
Dissolve the yeast in a half-cupful of cold water. Scald the milk and, when nearly cold, add the yeast, half the sugar, and flour enough to make a thin batter; let it rise to twice its bulk. When light and foamy, add the rest of the ingredients; sprinkle a little flour over the currants, stir the soda into the flour, using flour enough to make stiff dough. Set again, then roll, cut with a cooky-cutter, about an inch thick, and let rise again. Bake in a moderate oven twenty-five minutes. Mix in the morning, if wanted for the evening meal. When done, brush over the top, while warm, with equal parts of milk and molasses.
=Nut Bread=
2 1/2 Cupfuls of Flour 3 Teaspoonfuls of Baking-powder 1/4 Teaspoonful of Salt 1/2 Cupful of Sugar 1 Egg 1 Cupful of Milk 3/4 Cupful of English Walnut Meats, chopped fine