CAKES FOR BREAKFAST AND TEA

BUCKWTIIEAT CAKES. — Mix a quart of buckwheat flour with a pint of lukewarm milk, (water will do, but is not as good,) and a tea-cup of yeast — set it on a warm place to rise. When light, (which will be in the course of eight or ten hours if family yeast is used, if brewer's yeast is used they will rise much quicker,) add a tea-spoonful of salt — if sour, the same quantity of salera- tus dissolved in a little milk and strained. If they are too thick, thin them with cold milk or \vater. Fry them in just fat enough to prevent their sticking to the frying pan.

RICE CAKES. — Boil a cupfull of rice until it becomes a jelly, while it is warm mix a large lump of butter with it, and add a little salt. Add as much milk to a small tea-cupful of flower as will make a tolerable stiff batter — stir it until it is quite smooth, and then mix it with the rice. Beat six eggs as light as possible and add them to the rice.

These cakes are fried on a griddle as all other pancakes — they must be carefully turned.

Serve them with powdered sugar and nutmeg. They should be served as hot as possible, or they will become heavy — and a heavy pancake is a very poor affair.

FLANNEL CAKES. — Stir into two pints of flour as much milk as will make a light batter. Melt a large lump of butter and add with it a little salt. Beat together five eggs and stir them into the batter.

These cakes are to be baked on a griddle. Serve them with powdered sugar.

It is customary to mix with the butter a table-spoonful of yeast and leave it to rise for several hours; but this is unneces- sary unless you wish to bake the cakes in waffle or \» ufei

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BANNOCK OR INDIAN MEAL CAKES. — Stir to a cream a pound and a quarter of brown sugar, a pound of butter — beat six egga and mix them with the sugar and butter — add a teaspoonful of cinnamon or ginger — stir in a pound and three-quarters of white Indiati meal, and a quarter of a pound of wheat flour (the meal should be sifted). Bake it in small cups, and let it remain in them till cold.

ROLLS. — Warm an ounce of butter in half a pint of milk, then add a spoonful and a half of yeast of small beer, and a little salt. Put two pounds of flour into a pan, and put in the above. Set it to rise for an hour ; knead it well ; make it into seven rolls, and bake them in a quick oven.

HOT SHORT ROLLS. — Dry before the fire a sufficient quantity of flour to make three penny rolls; or larger if you like ; add to it an egg well beaten, a little salt, two spoonfuls of yeast, and a lit- tle warm milk ; make into a light dough, let it stand by the fire all night. Bake the rolls in a quick oven.

RUSK. — Melt four ounces of butter in half a pint of new milk; then add to this seven eggs, well beaten, a quarter of a pint of yeast, and three ounces of sugar; put this mixture, by degrees, into as much flour as will make an extremely light paste, more like batter, and set it to rise before the fire for half an hour; then add more flour to make it rather stiffer, but not stiff. Work it well, and divide it into small loaves or cakes, about five or six inches wide, and flatten them. When baked and cold, slice them the thickness of rusks, and brown them a little in the oven.

HOE CAKES. — Scald a quart of Indian meal with just water enough to make a thick batter. Stir in a couple of teaspoonfuls of salt and two tablespoonfuls of butter. Turn it into a buttered bake pan, and bake it half an hour.

MUFFINS. — Mix a quart of wheat flour smoothly with a pint and a half of lukewarm milk, half a teacup of yeast, a couple of beaten eggs, a heaping teaspoonful of salt, and a couple of table- spoonfuls of lukewarm melted butter. Set the batter in a warm place to rise. When light, butter your muffin cups, turn in the mixture, and bake the muffins till a light brown.

RAISED FLOUR WAFFLES. — Stir into a quart of flour sufficient lukewarm milk to make a thick batter. The milk should be stirred in gradually, so as to have it free from lumps. Put in a tal lespoonful of melted butter, a couple of beaten eggs, a

104 CAfcES FOR BREAKFAST AND TEA.

teaspoonful of salt, and half a teacup of yeast. When risen, fill your waffle irons with the batter, bake them on a bed of coals, When they have been on the fire between two and three minutes, turn the waffle-irons over — when brown on both sides, they are sufficiently baked. The waffle-irons should be well greased with lard, and very hot, before each one is put in. The waffles should be buttered as soon as cooked. Serve them up with powdered white sugar and cinnamon.

QUICK WAFFLES. — Mix flour and cold milk together, to make a thick batter. To a quart of flour put six beaten eggs, a table- spoonful of melted butter, and a teaspoonful of salt. Some cooks add a quarter of a pound sugar, and half a nutmeg. Bake them immediately.

EIOE WAFFLES. — Take a teacup and a half of boiled rice — warm it with a pint of milk, mix it smooth, then take it from the fire, stir in a pint of cold milk, and a teaspoonful of salt. Beat four eggs, and stir them in, together with sufficient flour to make a thick batter.

SHORT CAKES. — Dissolve half a pound of fresh butter in as much milk as will make a pound and a half of flour into a paste, roll it out about a quarter of an inch thick, and cut it into large round cakes. Do them in a frying-pan, and serve them hot. They are eaten with butter.

CRUMPETS. — Take three teacups of raised dough, and work into it, with the hand, half a teacup of melted butter, three eggs, and milk to render it a thick batter. Turn it into a but- tered bake pan — let it remain fifteen minutes, then put on a bake-pan heated so as to scorch flour. It will bake in half an hour.

WAFER CAKES. — Wafer cakes are an excellent tea cake, and they do not take long to make, although a little practice is neces- sary before they can be successfully made.

Beat three eggs quite light. Wash a little less than a quar- ter of a pound of butter, to extract the salt from it, and mix it with a quarter of a pound of sifted sugar — add the beaten eggs, a teaspoon of rose-water, and as much flour (that has been carefully passed through a sieve) as will make a stiff batter. Stir the batter with a wooden spoon until it is perfectly smooth and so tight as to break when it falls against the sides of the vessel. Your wafer iron should be heated, but not too hot, or the butter will burn. Grease the iron with butter tied up in a linen rag, twice doubled. Fill the iron with the batter and close it. Place it in the fire in such a manner that both sides

COFFEE, TEA, ETC. 105

will heat at once; if this cannot be done, turn the iron fre- quently. The batter will be cooked in about two minutes if properly managed.

Take out the wafer, split it open with a knife, and butter it, or you may sprinkle it with pounded sugar and roll it over a smooth stick made for the purpose.

The iron should be greased every time you put in the batter.

MILK TOAST. — Boil a pint of rich milk, and then take it oft and stir into it a quarter of a pound of fresh butter, mixed with a small table -spoonful of flour. Then let it again come to a boil. Have ready two deep plates with half a dozen slices of toast in each. Pour the milk over them hot, and keep them covered till they go to table. Milk toast is generally eaten at breakfast.