Mush Waffles.
With one pint of milk, make corn mush. When cool, add a tablespoonful of butter, a little salt, and thicken with flour to a stiff batter. Bake quickly in irons.—Mrs. C. L. T.
Breakfast Cakes.
In the morning take the dough of a pint of flour. Beat two eggs light and mix them with a half pint of milk, then add these ingredients to the dough, let it stand an hour to rise, and then bake as buckwheat cakes.—Mrs. Dr. J.
Madison Cakes.
Two pounds of flour, two eggs, two ounces of lard, three tablespoonfuls of yeast. Make up with new milk, the consistency of roll dough, at night. Flour the biscuit board and roll out the dough in the morning about three quarters of an inch thick, cutting the cakes with a dredging-box top. Let them rise, covered with a cloth, till fifteen minutes before breakfast.—Mrs. L.
Orange Cakes.
1 quart of flour.
1 teacup of butter.
4 eggs.