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Make a hole in the middle, and put in two ounces of butter warmed in a pint of milk, a salt-spoonful of salt, three well-beaten eggs, and two table-spoonfuls of the best fresh yeast. Mix the flour well into the other ingredients, and put the whole into a square tin pan that has been greased with butter. Cover it, set it in a warm place, and when it is quite light, bake it in a moderate oven.
Bake the cakes in muffin rings, and send them to table hot, split with your fingers, and buttered. Sift a pound of flour into a pan, and rub into it two ounces of butter; mix in the whites only of three eggs, beaten to a stiff froth, and a table-spoonful of strong yeast; add sufficient milk to make a stiff dough, and a salt-spoonful of salt. Cover it and set it before the fire to rise.
Then add, by degrees, a salt-spoonful of salt, a tea-spoonful of mustard, and a tea-spoonful of powdered loaf-sugar. When these are all smoothly united, add very gradually three table-spoonfuls of vinegar. The lettuce having been cut up fine on another plate, put it to the dressing, and mix it well.
The man, as a matter of course, was periodically hard up, and he had come to the stage when it was here five shillings and there half a crown as a charge for the charm of his society with the most casual of acquaintances. He made his breakfast on a salt-spoonful of cayenne and a glass of brandy, and he passed from intellectual godhood to a hiccuping imbecility in a breath.
Beat four eggs very light; and add them to the mixture with a salt-spoonful of pearl-ash melted in a little lukewarm water. Mix all well together; add, if necessary, sufficient cold water to make it into a dough just stiff enough to roll out; knead it slightly, and then roll it out into a sheet about half an inch thick.
Take one pound of American cheese, cut up in small pieces, place in a chafing dish and season with half a salt-spoonful of red pepper; stir for ten minutes or until cheese is thoroughly melted; have ready six large pieces of toast on a very hot dish; cover each slice with the melted cheese; serve very hot as a relish. From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.
Two pounds of flour, sifted Half a pint of milk, or cold water. A salt-spoonful of salt. Cut up the butter in the flour, and put the salt to it. Wet it to a stiff dough with the milk or water. Mix it well with a knife. Throw some flour on the paste-board, take the dough out of the pan, and knead it very well.
Butter them, cut them across, and send them to table hot, with molasses in a sauce-boat. If the batter should chance to become sour before it is baked, stir in about a salt-spoonful of pearl-ash dissolved in a little lukewarm water; and let it set half an hour longer before it is baked.
Some think it makes common paste more crisp and light, to beat it hard on both sides with the rolling-pin, after you give it the first rolling, when all the butter is in. If the butter is very fresh, you may mix with the flour a salt-spoonful of salt. One pound and a half of boiled beef's heart, or fresh tongue chopped when cold. Two pounds of beef suet, chopped fine.
Put into a well-buttered mold and let steam two hours. Serve hot with wine sauce. Swedish Batter Cakes. Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful of soda dissolved in a little milk, the yolks of 6 eggs and the whites beaten to a stiff froth and enough milk to make a thin batter. Then bake on a hot greased griddle until done. Serve hot. Chinese Chop Suey.
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