Part 2
Famous Virginia Yeast Rolls. _Contributed by Mrs. Eugene S. Herndon, Germantown, Pa._
Lobster and Crab Farcee. _Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Quenelles with Spinach. _Contributed by Mrs. Joseph Coleman Bright, Overbrook, Pa._
Chicken Croquettes. _Contributed by Mrs. Charles B. Maury, Washington, D. C._
Served with Rice Croquettes. _Contributed by Mrs. Oliver Hastings, Cambridge, Mass._
Stuffed Green Peppers. _Contributed by Mrs. Robert Lindsay Pollard, Austin, Texas._
Grape Fruit Salad. Camembert Cheese--warmed until creamy--Toasted Crackers. Frozen Coffee. _Contributed by Mrs. Naudain Duer, Philadelphia, Pa._
DINNER.
Caviar on Toast.
Prepare rounds of toast of white bread. Place over the fire for a minute or two, two large tablespoons of caviar, and one tablespoonful of cream, stirring all the while. Pour this mixture over the toast.
Soup. Olives. Celery Hearts. Rich Brown Soup. _Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa._
Fish. Shad Roe Croquettes. _Contributed by Miss Eliza Sinclair Lyon._
Entrée. Salted Nuts. Frogs’ Legs and New Peas. Fowl. Chicken Saute Bellevue. _Contributed by Andrew Hisler, Chef of Bellevue-Stratford._
New Peas. Tomatoes Halved and Fried, with Cream Gravy. Ice. Claret Ice. _Contributed by Mrs. Robert H. Maury, Richmond, Va._
Game. Pheasant. Hot House Grapes Mixed with Grape Fruit and French Dressing. Dessert. Frozen Pudding. _Contributed by Mrs. Clara Lee Pollard, Montgomery, Ala._
Sweets and Coffee and Cheese--Roquefort. New Orleans Brulo. _Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va._
DINNER.
Little Neck Clams on Half Shell. Tomato Catsup. Soup. Pepper Pot. Pulled Bread. _Contributed by Miss Anne H. Cresson, Germantown, Pa._
Fish. Fish Pie. Olives. Celery (Hearts). _Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Entrée. Salted Nuts. Vol-au-vent of Sweetbread. Fresh Mushrooms, and Macaroni. Roast Ducks. Apple Sauce. _Contributed by Mrs. Gulielma Harrison, Brandon, Va._
Spinach, Creamed. Baked Cauliflower. Ice. Sherbert. _Contributed by Mrs. Seth Barton French._
Game and Salad. Partridges. Apple and Celery Salad. Mayonnaise Dressing. Dessert. “Aunt Parsons” Ice Cream. _Contributed by Miss Pauline Johnson, Strafford, Pa._
Candy. Coffee and Cheese--Cream Cheese. New Orleans Brulo. _Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va._
DINNER.
Oysters on Half Shell. One-fourth Slice Lemon. Horseradish. Soup. Turtle Soup. Rasp Rolls. _Contributed by Miss Charlotte Mitchell, New Orleans._
Fish. Olives. Celery Hearts. Sabot a la Crème au Gratin. _Contributed by Mrs. John Poe, Baltimore._
Entrée. Salted Nuts. Sweet Breads with Tomatoes. _Contributed by Miss Annie Swift Hammond, Providence, R. I._
Creole Receipt for Grillades. _Contributed by Miss Gottschalk, Pennsylvania._
Italian Macaroni with Cheese. Potato Croquettes. Ice. Lalla Rookh Punch. _Contributed by Mrs. Robert H. Maury, Richmond, Va._
Game and Salad. Quail. The Heart of Lettuce, and French Dressing. Dessert. Charlotte Russe. _Contributed by Mrs. Portieux Robinson, Richmond, Va._
Candy and Coffee and Cheese. Camembert. New Orleans Brulo. _Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va._
BREADS.
_Contributed by Mr. Barclay Johnson, Stafford, Pa._
“Good bread, and good drink, a good fire in the hall, Brawer, pudding and sauce, and good mustard with all, Beef, mutton and pork, shred pies of the best, Pig, veal, goose and capon, and turkey well drest. Cheese, apples and nuts, jolly carols to hear, Ah these, in the country, are counted good cheer!”
GOOD BREAD UNDER ANY CIRCUMSTANCES.
If bread is the “staff of life,” the Southern housekeeper has many and a great variety. They are troublesome in a way, as they require while rising to be moved from one warm place to another in winter, or cold place in summer. The old negro cooks would often declare: “They sutinly did have to nuss dat bread last night,” meaning that the temperature varied and they got up to put the bread in a cooler or warmer place. Some years ago a party of young men went on a hunting trip, taking with them an old negro cook John. They were Southern men, who considered hot bread for breakfast a necessity. Morning after morning they would sit down to breakfast to heavy bread, so they told John he must do better. John was much impressed, so the next morning, although the night had been unusually cold, the rolls were light. “Why, John,” they exclaimed, “these rolls are fine.” “Yes, Sar,” said John, “I made up my mind I want gwine to have no more trouble, so I done tuk dat brade to bade wid me and done kiver it up jest like I done myself.”
SUE MASON MAURY HALSEY.
BREADS.
CREAM BISCUIT.
MRS. RICHARD L. ASHURST, PHILADELPHIA, PA.
One cup of sour cream, 2½ cups of sifted flour, 1 teaspoonful of salt. Knead it into a dough, roll out thin, cut in irregular pieces, and bake in a modern oven.
YORKSHIRE BREAD.
MRS. WM. GOVANE HOWARD, “DRUMQUHASLE,” MARYLAND.
_Contributed by Mrs. Robert C. Wright, Haverford, Pa._
Make a “rising” in the morning (if required for tea) with yeast, using 1 qt. of milk, 2 eggs, ¼ lb. of butter--the milk to be warmed enough to melt the butter, and sufficient flour to make it as thick as bread. Use a little salt, and knead as ordinary bread. Break off pieces the size of a breakfast plate and set again. Then bake. To be buttered in the kitchen.
MADISON BISCUIT.
MRS. JOHN MURDOCH, BALTIMORE, MD.
_Contributed by Mrs. Robert C. Wright, Haverford, Pa._
To each qt. of flour, put ½ pt. of yeast, 1 egg well beaten, 1 large potato, 1 tablespoonful of white sugar, and 1 of lard. Put the yeast, egg and sugar together. Mash the potato and mix in with milk to moisten, then well into the flour as for rolls. They will rise in from four to six hours in warm weather. When light, roll thin, handling the dough as little as possible. Cut and put them into a pan to rise until it is time to bake. They will bake in ten or fifteen minutes. Two quarts of flour will make about 50 biscuits. To be eaten as soon as baked.
WAFFLES (PERFECT).
MISS LOGAN, KENTUCKY.
_Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa._
One pt. sour cream, 2 pts. flour, 3 eggs, 1 teaspoon of soda, 3 tablespoons of melted lard, a little salt. Beat the eggs separately, put flour and sour cream in the yellows, thin the batter very thin with sweet milk. Add lard, then soda dissolved in a little milk, and lastly the whites. Bake quickly in very hot irons.
BOSTON BROWN BREAD.
MRS. HENRY WINSOR, BOSTON, MASS.
_Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa._
One pt. graham flour, 1 pt. Indian meal, 1 pt. wheat flour, ½ cup molasses. Mix the flour with a little salt, and then pour in the molasses, stir in a quart of sour milk or butter milk a tablespoon of soda until it froths. Pour it gradually over the flour and beat till quite light. Butter the tin (a 2 or 3 lb. lard kettle will answer), pour in the mixture, cover the tin perfectly tight and boil it in a pot of water 3 hours (leave on range all night). In the morning just before breakfast turn it carefully out and put it in oven a few minutes to brown crust.
SALLY LUNN.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take ¼ lb. butter, 1 lb. flour, 2 eggs, ½ gill of yeast or ½ a yeast cake dissolved in a little warm water, milk enough to make a soft dough, ½ teaspoon salt, cut up butter and melt in warm milk. When the milk is lukewarm stir it into the flour, with eggs beaten very light, then add yeast. Butter your mould carefully in which place your mixture, and set in winter near fire to rise. When perfectly light and risen to top of Turk’s head, bake in moderate oven.
THIN BISCUIT.
To 1 lb. flour, 1 tablespoon butter, 1 tea cup cream a little sour, 1 salt spoon of salt, 1 teaspoon soda. Make dough as soft as possible, roll very thin, cut out and bake quickly in hot oven about 5 minutes.
BATTER CAKES.
_Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va._
Two eggs, 1 cup of meal, 1 salt spoon of salt, 1 cup of milk. Make in a _thin_ batter, adding more milk if necessary, and bake on hot griddle. A table spoon of melted butter is an improvement.
FLANNEL CAKES.
_Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va._
Two eggs, 1 cup of flour, 1½ cups of buttermilk, beat your eggs very light, and then add 1 cup of milk, then your flour, then ½ cup of buttermilk with ¼ teaspoon of soda. Bake on hot greased griddle.
MUFFINS.
MRS. DANIEL HARRISON, PHILADELPHIA, PA., 1861.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Make a batter of 1 qt. of flour and 1 qt. of milk, 3 eggs well beaten, and a wine glass of yeast. Add a little salt and let it rise, cut into the flour a large spoonful of butter. Bake in muffin rings.
CORN MUFFINS.
_Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va._
Three eggs, 1 cup of meal, 1 heaping tablespoon of butter, 1½ cups of buttermilk. Beat the eggs very light, then add to them 1 cup buttermilk, then meal and butter, then ½ tea cup of buttermilk, stirring in ½ teaspoon soda and 1 salt spoon salt. Grease your tins and bake quickly.
MUFFINS.
_Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va._
One half pt. flour, ½ cup of yeast and let rise 2 hours. Then add 3 eggs, 1 pt. of flour, 1 tablespoon of butter, 1 cup of milk. Beat eggs very light, then add milk and flour to your sponge and 1 salt spoon of salt. Set this away to rise 5 hours. Then put in muffin cups to rise to top. When risen bake in quick oven. In place of ½ cup of yeast, ½ yeast cake can be substituted.
THIN BISCUIT.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 1 pt. of flour sifted. Into this rub 1 heaping tablespoon of butter, add 2 eggs, and enough cream to make a dough sufficient to roll. Roll as thin as your nail, prick with a fork, cut out with a glass, dust with flour and place in pan in a hot oven until light brown.
BREAD CAKE.
MRS. DANIEL HARRISON, PHILADELPHIA, PA., 1861.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Two tea cups of risen dough, ½ tea cup of sugar, ½ tea cup of butter, 2 eggs, raisins to taste. Add a mite of soda and cream of tartar in the dough, and dissolve the soda in a little milk, and add lastly.
SALLY LUNN.
_Contributed by Mrs. T. B. Sims, Bryn Mawr, Pa._
Three tablespoons of sugar and 3 of butter creamed together, 3 eggs well beaten and added to butter and sugar. One pt. of milk, ½ yeast cake dissolved in 3 tablespoons of tepid water, or of yeast 2 tablespoonsful, about 1 qt. of flour, 1 teaspoon of salt. Beat well, rise over night or all day. Bake in old-fashioned Turk’s head.
CORN BREAD.
_Contributed by Mrs. Mary Balding, Philadelphia, Pa., 1858._
One qt. of sour milk, 6 eggs, 1 teaspoon saleratus, 1 teaspoon of salt, 2 tablespoons melted butter. Make it as thick as sponge cake with Indian meal from Virginia, and bake ½ hour.
MUSH CAKES.
MISS MOLLIE WARD, PHILADELPHIA, PA., 1855.
Take 1 qt. of cold mush, ½ pt. of wheat flour, a little butter or lard. Make into little cakes with your hand, flour, and bake them on a griddle as slab-cake, or in the oven.
WAFFLES.
MRS. JOSEPH PATTERSON, PHILADELPHIA, PA.
One qt. milk, 2 eggs, ½ tea cup rice flour, 2 tablespoons yeast powder, and enough flour to make batter.
RYE BREAD.
_Contributed by Mrs. J. Bertram Lippincott, Philadelphia, Pa._
Five pts. of flour, 1 teaspoon of salt, 1 qt. of warm water, 1 cup of yeast. Mix well and work well with plenty of flour, then place in well greased pans. Let rise and bake in oven 1½ hours. Never set at night but work as soon as mixed.
CLERMONT MUFFINS.
MRS. ROBERT K. LIVINGSTONE, NEW YORK, 1775.
Two eggs, 2 tablespoons butter, 1 large tea cup cream, sweet or sour, 1 salt spoon of salt, flour enough for a very soft dough. Mix well, shape into small balls the size of an English walnut. Roll out in thin cakes, each one about the size of a dessert plate, not much thicker than paper. Bake in a pan in front of a hot fire.
BROWN BREAD.
_Contributed by Mrs. J. Bertram Lippincott, Philadelphia, Pa._
Five pts. of flour, 1 teaspoon of salt, 1 qt. of warm water, 1 cup of yeast, 2 tablespoons molasses. Mix well and work with plenty of flour, place in greased pans and bake 1½ hours. Never set at night. Work as soon as mixed.
BREAD.
_Contributed by Mrs. J. Bertram Lippincott, Philadelphia, Pa._
Wheat bread four loaves, 2 qts. of flour, 2 qts. of warm water, 2 cups of yeast, nearly 1 tablespoon of salt. Put the salt in the flour and then pour in the water and finally the yeast. Mix up well and work with plenty of flour, and then put in pans greased with lard. Let it rise, and then bake 1½ hours in a hot oven. Never “set” it at night, but work it as soon as mixed.
GERMAN WAFFLES.
_Contributed by Mrs. M. Kim Miller, New York._
Stir ½ cup of butter to a cream, add a tablespoon sugar, then add slowly 1 yolk of an egg and a little flour, beating well. Continue until 6 yolks and 4 oz. of flour have been used. Then add ½ pt. whipped cream, and 5 whites beaten light. Flavor with lemon, or nutmeg if liked. Heat waffle iron and pour a tablespoon in each compartment.
POTATO PONE.
“BELVIDERE PLANTATION,” EUTAW SPRINGS, S.C. AN OLD SOUTH CAROLINA RECEIPT.
_Contributed by Miss Caroline Sinkler, Philadelphia, Pa._
One qt. grated sweet potatoes, 1 pt. molasses, 10 oz. brown sugar, ¾ lb. butter, 3 eggs beaten light, ginger to taste, a little salt, an even teaspoonful of soda, and water to make a soft batter. Bake a long time in pans about 3 inches deep.
“BELVIDERE PLANTATION” INDIAN MEAL GRIDDLE CAKES.
AS MADE IN SOUTH CAROLINA.
_Contributed by Mrs. Charles Brinton Coxe, Philadelphia, Pa._
One qt. milk, ¼ lb. butter, 1 pt. Indian meal, 5 even spoonfuls of wheat flour, 4 eggs. Boil the butter in the milk, and pour over the meal, to which 1 teaspoon salt has been added. Let it cool and add the well-beaten eggs and sifted flour. Bake on a griddle.
“BELVIDERE PLANTATION” BRANDON PUFFS.
A SOUTH CAROLINA RECEIPT.
_Contributed by Miss Caroline Sinkler, Philadelphia, Pa._
One qt. flour, 1 tea cup butter, 4 eggs, 1 yeast cake. Make it into a stiff batter over night with sweet milk. Next morning add a tea cup of corn meal sifted finely, beat well and put to rise in cups or muffin pans, and bake when light.
RICE WAFFLES.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
One cup boiled rice, 3 cups flour, 3 eggs well beaten, 1 teaspoon soda, milk enough to make it proper consistency. Bake in very hot, well-greased waffle irons.
SALLY LUNN.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia._
One pt. boiled milk, ½ yeast cake, 1 tablespoon white sugar, 1 tablespoon melted butter, 1½ pts. sifted flour, 1 teaspoon salt, and three eggs. Boil milk, take when lukewarm and add yeast dissolved in ½ cup of tepid water. Add butter, flour, sugar and salt. Beat well and stand for 2 hours. Separate eggs and beat whites and then yolks and add. Stand for 15 minutes and bake ½ hour.
FAMOUS VIRGINIA YEAST ROLLS.
_Contributed by Mrs. Eugene S. Herndon, Germantown, Pa._
For Batter.--1 pt. of lukewarm water, 2 heaping tablespoons of white sugar, 1 small teaspoon of salt, 1½ teacups of fresh yeast, or ¾ yeast cake, dissolving in lukewarm water to make cup full. Mix with enough flour to make a stiff batter. Put yeast in last, after making batter. Make it at 2 P.M., and set in warm place to rise ready to make into dough at 8 P.M. For dough, take 2½ pts. of flour, and 2 round tablespoons of lard, and a little salt. Work lard and flour together, and put in batter which has been cooled. Make a stiff dough, and work 20 minutes. Set aside to rise over night in warm place. Before breakfast take out and work for 5 minutes. Set to rise again and make into rolls for breakfast. Put a little melted butter on top of each roll, and place in hot oven.
(NOTE.--From Mrs. Eugene S. Herndon, Germantown.--This receipt has been in the Herndon family (of Virginia) since 1668, and handed down from generation to generation. I copied it from an old receipt book. I can assure any one who uses this receipt that they will be compensated for what may seem a great deal of trouble. I have never failed to have the most perfect results. Of course one must use judgment in heat or cold in setting to rise and length of time given.)
INDIAN SPONGE BREAKFAST CAKES.
PROVIDENCE, R. I.
One cup sour milk, 1 teaspoonful saleratus dissolved in tablespoon boiling water, 2 cups meal, 1 egg, 2 tablespoons flour, 2 tablespoons sugar. Bake.
POP OVERS.
_Contributed by Mrs. Elizabeth Cooper Harrison, Philadelphia, Pa._
Two eggs beaten together, 2 cups of milk, 1½ cups flour, and a pinch of salt. Put small quantity of this thin batter in well-buttered tins, and bake in a very quick oven. Serve hot.
SPONGE FOR BREAD.
A TYPICAL VIRGINIA RECEIPT.
_Contributed by Sarah Young, Mrs. R. H. Maury’s Cook. Richmond, Va._
Boil 1 potato and cream it fine. Add to that (if you make 2 qts. of flour) 2 tablespoons of yeast, and take some of the 2 qts. sufficient to make a batter. In winter make up batter at about three o’clock, and set in warm place to rise. Then about nine or ten o’clock at night mix it well into the rest of the 2 qts., reserving ½ pt. of 2 qts. of flour to knead in the dough. In the morning knead dough well, and put in warm place to rise. It takes about one hour to bake to have ready for breakfast, either made off into rolls or loaf bread.
MUFFINS.
_Contributed by Mrs. Elizabeth Cooper Harrison, Philadelphia._
Four eggs beaten separately, 1 qt. sweet milk, enough flour for a stiff batter, one compressed yeast cake, butter the size of an egg, pinch of salt. Bake slowly on griddle over a good fire. Use muffin rings. Delicious toasted the day after baked.
DELICIOUS CORN MUFFINS.
PROVIDENCE, R. I.
One pt. corn meal, 1½ pt. milk, little salt, 3 eggs, yolks and whites beaten separately. Scald the meal with the milk the night before using for breakfast. One tablespoon melted butter. Add the yolks first, and when ready to bake add the whites. Bake in thin pans.
MARYLAND BISCUIT.
MRS. JOSHUA HARVEY, BALTIMORE.
One qt. flour, 1 tablespoon lard, 1 cup cold water and salt. Knead well and beat 10 minutes, and bake quickly.
MRS. GROVER CLEVELAND’S CELEBRATED RECIPE FOR BROWN BREAD.
_Contributed by Mrs. John Beverly Roberts, Bryn Mawr._
One bowl Indian meal, 1 bowl rye flour, 1 bowl sour milk, 1 large cup molasses, 1 teaspoonful soda, 1 teaspoonful salt. The whole must be mixed thoroughly and steamed 2½ hours, then baked from 20 minutes to a ½ hour, depending upon the heat of the oven.
MUFF BREAD.
_Contributed by Mrs. Paul C. Lee, Birmingham, Ala._
One pint milk, 1 tablespoon butter, 6 tablespoons flour, 4 eggs beaten separately, salt spoon of salt. Let the milk get warm enough to melt the butter, but not hot. Mix flour carefully into the milk that it may not lump. Add yolks of eggs, the rest of the milk, and last the whites whipped stiff. Beat the air well in and bake quickly in pie plates about one third full of batter.
GRAHAM GEMS.
_Contributed by Mrs. J. Frailey Smith, Philadelphia, Pa._
One pt. milk, 3 cups graham flour, 1 teaspoon salt, 1 cup boiled rice, 3 eggs, 2 teaspoons baking powder, 1 tablespoon melted butter. If with dates, 2 cups of flour, ½ cup of chopped dates. Beat eggs separately, add flour to milk and then yolks of eggs, rice, salt, butter, powder and whites of eggs. Bake in small pans 20 minutes.
SALLY LUNN.
MRS. JULIA BRECKENRIDGE, VA.
_Contributed by Mrs. M. Kim Miller, New York._
Three pts. sifted flour, 6 oz. of butter rubbed in flour, salt; 4 eggs beaten separately, pt. milk warm, teaspoonful sugar, part of yeast cake.
QUICK WAFFLES.
MRS. JOHN MOULTEN, READING, PA.
One pt. milk, pinch salt, 3 cups flour, 2 teaspoons baking flour, and 3 eggs. Beat yolks until light, then add milk, then flour. Beat until smooth, add butter melted, add last whites beaten light, baking powder, and mix thoroughly.
BEATEN BISCUIT.
_Contributed by Mrs. John Stephenson, Winchester, Va._
A piece of risen dough the size of your double fist, a tea cup of sweet milk, 1 tablespoon white sugar, 2 oz. lard and flour enough to make a biscuit dough. Beat 20 minutes. Make into biscuit and bake in moderate oven.
RICE WAFFLES.
_Contributed by Mrs. Mary Palmer Bispham, Richmond, Va._
Boil 2 cups of rice quite soft, make into a thin batter with 3 eggs, a tablespoon of butter and 1 of milk. Beat light and bake in waffle irons.
DROP CORN CAKES.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
One pt. corn meal, 2 pts. boiled gritz or small hominy, 3 eggs, piece of butter size of an egg, then thin with milk until you can drop them with a spoon on a pan, and bake brown.
POP OVERS.
MRS. GOUVERNEUR OGDEN, NEW YORK, 1880.
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr._
One egg well beaten, 1 cup sweet milk, 1 cup sifted flour, salt to taste. Drop in hot gem tins and bake quickly.
CORN BREAD.
AS PREPARED AT ST. CHARLES HOTEL, NEW ORLEANS.
Two eggs beaten very light. Mix with them 1 pt. sour milk or buttermilk, 1 pt. of meal. Melt 1 large tablespoon butter and add to the mixture. Dissolve 1 tablespoon soda in a portion of the milk and add to the mixture. Then beat very hard and bake in pan in a quick oven.
LAPLANDERS.
_Contributed by Mrs. James T. Halsey, Philadelphia._
Half a cup of butter, 2 tablespoons of white sugar, 1 pt. of milk, pinch of salt, 2 teaspoons of baking powder, enough flour for a thin batter to pour from a pitcher, 2 eggs. Bake in cups in hot oven.
GRAHAM ROLLS.
Two cups of graham flour, ¾ of cup of wheat flour, piece of butter size of an egg, 2 tablespoons of white sugar, ½ teaspoon of salt, 2 heaping teaspoons of baking powder. Milk to make a thick batter, 1 tablespoonful of batter in each roll pan.
BREAD MUFFINS.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
One pt. of broken bread, 1 pt. of milk, 2 eggs, 1 tablespoon of butter melted, 1 tablespoon of baking powder, 1 tablespoon of salt. Soak bread in milk for ½ hour, add butter, yolks of eggs beaten light, salt, 1½ cups of flour, then whites of eggs beaten, and baking powder, and bake in small pans.
JANICE MEREDITH’S MAIZE BREAD.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia._
One-half pt. corn meal, scald with ½ cup of boiling water, 1 teaspoon salt, 2 eggs, 1 cup milk, 1 large teaspoon baking powder. Mix thoroughly, bake in a pudding dish and serve with a spoon.
TO MAKE GOOD YEAST.