Shortcake

One pint of flour, One-half teaspoonful of salt, One teaspoonful of baking powder.

One egg,

Two tablespoonfuls of butter.

One-half cupful of milk.

Sift the flour, salt and baking-powder together; rub the butter into the flour; beat the egg until light; add the milk; beat, do not knead, the dough; turn out on a well-floured board; roll into sheets one-half inch in thickness; butter and flour the baking pan; lay a sheet of the cake in the pan; brush the top with melted butter; put on a second sheet; bake in a moderate oven fifteen or twenty minutes; when baked separate the sheets; put a layer of fruit, sprinkled with powdered sugar, between, another layer of fruit on top and cover with whipped cream; strawberries, raspberries, pineapples, oranges, or any kind of fruit desired may be used.

Sally Lunns

Two cupfuls of flour,

One and one-half teaspoonfuls of baking powder, One-half teaspoonful of salt,

One-half cupful of milk, Two eggs,

Two tablespoonfuls of sugar, One-third cupful of butter.

Sift the flour, salt, sugar and baking-powder together; separate the eggs and beat separately; add the yolks and milk to the flour and beat thoroughly, then the melted butter and lastly the whites of the eggs beaten stiff; bake in gem pans in a hot oven for fifteen minutes.

Graham Gems

One and one-half cupfuls of graham flour, sifted, One cupful of milk, One tablespoonful of sugar,

One tablespoonful of melted butter, One-half teaspoonful of salt, One egg, Two teaspoonfuls of baking powder.

Mix the flour, salt and baking-powder together; beat the egg; add the sugar and beat together, then the milk; mix the flour into the egg and milk and beat to a smooth batter; add the melted butter; bake in buttered gem pans in a hot oven.

Popovers

One cupful of flour, Two eggs,

One-half teaspoonful of salt, One cupful of milk.

Beat the eggs very light; add the milk and flour alternately until all is used; heat buttered iron gem pans hissing hot; half fill with the mixture; bake in a hot oven thirty-five or forty minutes.

Corn Bread

Two eggs.

One and one-half cupfuls of milk,

One cupful of corn meal.

Two teaspoonfuls baking powder,

One-half teaspoonful of salt,

One-half cupful of flour.

One and one-half tablespoonfuls of melted butter.

Separate the eggs and beat the yolks until creamy; sift the flour, meal, salt and baking-powder together; add the beaten yolks and part of the milk and stir to a smooth batter; add the remainder of the milk and the melted butter; lastly add the whipped whites of the eggs; bake half an hour in a moderate oven.

Corn Cake

One cupful of meal, One-half cupful of flour, One-half teaspoonful of salt. Two teaspoonfuls of baking powder,

One and one fourth-cupfuls of milk, One tablespoonful of melted butter, One tablespoonful of sugar.

Yolks of two eggs, White of one egg.

Sift the flour, meat, salt, sugar and baking-powder together; beat the yolks of the eggs; add to the mixture; add the milk, and Lastly the whipped white of the egg; bake in a brick loaf pan half an hour in a moderate oven.

Griddle Cakes

One cupful of flour,

One cupful of buttermilk.

One egg,

One-half teaspoonful of salt. One-half teaspoonful of soda.

Mix the flour, salt and soda together; separate the egg; add the yolk to the flour and gradually add the buttermilk; beat the white of the egg stiff; add to the batter; if sour milk is used instead of buttermilk, add one tablespoonful of melted butter; have the griddle hot; grease it with a piece of fat pork.

Flannel Cakes

Two cupfuls of flour. Cup and a half of milk. One tablespoonful of melted butter,

Two eggs,

One-half teaspoonful of salt.

Two teaspoonfuls of baking powder.

Sift the flour, baking-powder and salt together; separate the eggs; add the yolks unbeaten to the flour and the milk gradually; beat to a smooth batter; beat the whites of the eggs stiff; add the melted butter to the batter, and lastly the beaten whites of the eggs; cook on a hot griddle.

Buckwheat Cakes

One-half cupful of fine corn meal, One pint of boiling water,

One-half teaspoonful of salt. One cupful of buckwheat flour.

Pour the boiling water on the cornmeal; add the salt and mix well; when lukewarm add half a cupful of white flour; one cupful of buckwheat flour, and one-fourth cupful of yeast, or one-fourth compressed yeast cake dissolved in cold water; let rise over night; in the morning stir down and beat vigorously; when risen and ready to bake add one-fourth level teaspoonful of soda sifted through a fine strainer; beat again and fry on hot griddle.

Waffles

Two cupfuls of flour,

One teaspoonful of baking powder, One teaspoonful of salt,

Cup and one-fourth of milk,

Three eggs,

One tablespoonful of melted butter.

Mix the flour, salt and baking-powder together; separate the eggs and add the yolks to the flour; add the milk gradually and beat to a smooth batter; add the melted butter and lastly the whites of the eggs, beaten stiff; heat the waffle iron hissing hot; butter with clarified butter or drippings; fill the waffle iron two-thirds full; close the iron and cook one minute, then turn and cook two or three minutes on the other side; serve with maple syrup or caramel syrup.

Caramel Syrup

Cook one cupful of sugar and one-fourth cupful of water over a hot fire, without stirring, until it begins to brown; then stir until of a rich golden brown; add one-half cupful of water and stir over the fire until smooth; serve with waffles.