Part 47

B. Beat white and yolk of eggs separately and thoroughly. Sweeten whites to taste.

C. For the Beverage.—Pour ½ ounce of pure cream into a glass and 1 ounce of cocoa syrup. Add yolk and white of one egg, Beat thoroughly and cover with a dash of white. Drop a clot of cocoa syrup on the white and serve with a spoon. Ice cream may be served in it.

GINGER SNAPS.

One pint of honey, 1 teaspoonful of ginger, and 1 teaspoonful of soda dissolved in a little water and two eggs. Mix all, then work in all the flour possible, roll very thin, and bake in a moderately hot oven.

CORN GRIDDLE CAKES.

One cup of corn flour, ½ cup of barley flour, ½ teaspoonful soda, ½ teaspoonful of baking powder, ½ teaspoonful of salt, 1 cup of thick sour milk, 1 egg.

Mix and sift dry ingredients. Add egg to sour milk. Combine mixtures. Beat well. Should be quite thin batter. May use ¾ cup of corn meal and ¾ cup of barley flour.

BARLEY AND CORN MUFFINS.

1¼ cups of corn meal or corn flour, ¾ cup of barley, 2 tablespoonfuls of syrup, 4 teaspoonfuls of baking powder, ½ teaspoonful of salt, 1 egg, 1 tablespoonful of fat (melted), 1 cup of milk.

Mix and sift dry ingredients, add fat and well-beaten egg to milk. Combine mixtures, beat well, and pour into greased muffin pans. Bake in hot oven twenty to twenty-five minutes. Amounts of corn and barley may be reversed if desired.

JOHNNY CAKE.

Two cups of corn meal, 2 tablespoonfuls of syrup, 2 tablespoonfuls of fat (melted), 1 teaspoonful of salt, ½ teaspoonful of soda, 1 egg, 1 cup of sour milk.

Mix dry ingredients, add the fat, syrup, and well-beaten egg to sour milk. Combine and bake in shallow pan.

BUCKWHEAT GEMS.

Two cups of buckwheat flour, 1 teaspoonful of salt, ¼ teaspoonful of soda, 2 teaspoonfuls of baking powder, 1 tablespoonful of fat (melted), 1 egg, 1 cup of sour milk.

Mix and sift dry ingredients. Add the fat, syrup, and well-beaten egg to sour milk. Combine mixtures and beat well. Bake in well-greased muffin pans twenty to twenty-five minutes. Barley flour or meal may be substituted for part of the buckwheat.

POTATO BISCUITS.

Substitute mashed potatoes for one-third the flour in any biscuit recipe. Sift dry ingredients together, mix in fat and potatoes, then add liquid cautiously. On account of the moisture in the potatoes less liquid is needed to make a soft dough.

NUT BREAD.

One egg, 1⅛ cups of sweet milk, ¼ cup of corn syrup, 2 teaspoonfuls of baking powder, ½ cup of nut meats, ½ teaspoonful of salt, 1⅓ cups of corn flour, ⅔ cup of barley flour.

Beat egg, add syrup, then milk and sifted dry ingredients and nuts. Pour in pan. Let rise twenty minutes. Bake in a moderate oven about thirty minutes. Equal amounts of corn flour and barley give good results.

CORN MEAL GINGERBREAD.

One cup of corn meal, 1 cup of barley flour, 1 teaspoonful of soda, ¾ teaspoonful of salt, 2 teaspoonfuls of ginger, 1 teaspoonful of cinnamon, ¼ teaspoonful of cloves, 1 cup of molasses or syrup, 2 tablespoonfuls of fat, 1 cup of sour milk, 1 egg.

Sift together dry ingredients. Combine molasses, fat, egg, and milk. Add to dry mixture. Beat well. Bake in thin loaf or in muffin pans. Corn flour may be substituted for corn meal.

RICE AND OAT MUFFINS.

One egg, 2 tablespoonfuls of fat, 1 cup of liquid, 1 teaspoonful of salt, 1 cup of rice flour, 5 teaspoonfuls of baking powder, 1 cup of ground rolled oats.

Beat eggs, add fat and liquid. Sift together dry ingredients. Combine mixtures and bake in moderate oven.

PAPER INDICATES OVEN’S HEAT.