French Rolls

One quart milk, one quart flour, two tablespoonfuls butter, two eggs, one teaspoonful salt, one half cup yeast.

Fritters

One pint milk (sour), two eggs, salt, flour to make thick as pound cake; drop in hot lard.

Apple Fritters

Make batter not very stiff, with one quart milk, three eggs and flour. Pare and core one dozen apples, chop fine, and mix well in the batter. Fry in lard.

Waffles

Two eggs well beaten, one and a half cups flour, three teaspoonfuls baking powder, one and a half cup sweet milk, salt to taste. Have hot fire; bake in waffle irons.

Waffles

One quart sour milk, one teaspoonful soda, one egg, thicken with flour. Bake in waffle irons.

Corn Bread

One cup corn meal, one cup flour, one tablespoonful lard; salt, one cup sour milk, one and a half teaspoonful soda dissolved in hot water, one-half cup molasses, add more flour if necessary, make stiff batter; bake in quick oven.

Pussie's Gems

One quart flour, three teaspoonfuls baking powder, one spoonful lard, mix with cold water or sweet milk. Rub the flour, yeast powder and lard together smoothly, add milk; an egg makes them extra.

Buckwheat Cakes

Two cups buckwheat flour, one-half cup wheat flour, . stir to stiff batter with warm water, add one half cup yeast; let rise over night. In the morning pour out nearly all of the batter into another dish (leaving one pint for raising again), add two tablespoonfuls molasses, one-half teaspoonful .soda dissolved in hot water, thin the batter with warm water till right for baking on a griddle.

Muffins

One quart milk, two eggs, two tablespoonfuls yeast, butter size of egg. Let rise a few hours, or over night, and bake in gem tins or muffin rings.

Graham Muffins

One quart graham flour, one-half cup brown sugar one teaspoonful salt, two tablespoonfuls yeast, warm water enough to stir with a spoon; when light drop in muffin rings.

Baking Powder Biscuit

Two cups flour, salt, three heaping teaspoonfuls baking powder, one heaping tablespoonful lard. Rub smooth, then mix with a little cold water, roll out and bake in a quick oven.

Corn Lunn

One cup corn meal, two cups flour, one and a half cups sugar, three eggs, three-fourths cup melted butter, one cup milk, one teaspoonful soda, two teaspoonfuls cream tarter; a little salt.

Imperial Corn Bread

Two heaping cups meal, one heaping cup flour, three eggs, two cups milk, one tablespoonful of lard or butter, two tablespoonfuls sugar, two teaspoonfuls of yeast powder.

Corn Cakes

One pint scraped corn, one pint sweet milk, two eggs, one teaspoonful salt, three teaspoonfuls baking powder. Thicken with flour as for griddle cakes; fry quickly in pork gravy or lard.

Corn Oysters

Grate as many ears of corn as will make one pint, add one and a half cups of flour, one egg, a little pepper and salt; fry in butter.

Artificial Oysters

To one pint of grated corn add one egg well beaten,, one teacup flour, one-half cup butter, salt and pepper; mix well together. A tablespoonful will make the size of an oyster. Fry a light brown in butter.