• 2 cups of flour.
• 3 eggs.
• 2 cups of milk.
• 1/2 tsp. salt.

Beat the eggs (without separating) until very light, then add the milk and salt; pour this mixture on the flour (slowly), beating all the while. Beat until smooth and light, about five minutes. Grease gem pans or small cups, and bake in a moderately hot oven about thirty-five minutes. They should increase to four times their original size. (This recipe may be divided for class work.)

• 1 pint of flour.
• 1 tbsp. of melted butter.
• 1 pint of milk.
• 2 eggs.
• 2 tsps. baking powder.
• 1/2 tsp. salt.

Beat the whites and yolks of the eggs separately; add the yolks to the milk, then the melted butter; salt. Sift the baking powder and flour together, add slowly to the liquid, stir until smooth. Lastly, add the whites of the eggs. These may be cooked in waffle irons or on a griddle.

• 1 pint of buttermilk.
• Flour to make a medium batter.
• 1/2 tsp. salt.
• 1/2 tsp. soda.

Crush the soda, add it and the salt to the buttermilk, add the flour gradually, beat until the batter is smooth, and bake on a hot griddle. An egg may be added.

• 1 pint of Indian meal.
• 1 cup of flour.
• 1 tsp. salt.
• 3 eggs.
• 4 (l.) tsps. baking powder.
• 1 pint of milk.

Put the meal into a bowl, and pour over it just enough boiling water to scald it; do not make it soft; let stand until cool. Then add the milk; beat the eggs until very light, add them to the batter, add the flour and salt in which the baking powder has been sifted. Mix well, beat vigorously for a minute or two, and bake on a hot griddle.

Soak the bread in the milk for one hour, then beat it smooth. Beat the eggs separately till very light, add first the yolks, then the flour and salt and baking powder. Beat again, add the whites, and bake quickly on a hot griddle.

• 1 pt. boiling water.
• 1/2 tsp. salt.
• 1/2 cup white flour.
• 1 ssp. soda.
• 1/2 cup corn or Graham meal.
• 1/4 yeast cake.
• 1 cup buckwheat flour.

Pour the boiling water on the corn or Graham meal, add the salt, and when lukewarm add the flour, beat until smooth, then add the yeast. Let it rise over night. In the morning add the soda just before baking (milk may be used instead of water). A tablespoonful of molasses is sometimes added in order to make the cakes a darker brown.

Beat two eggs together until light, add to them 1 cup of milk, 1/2 tsp. salt and sufficient flour to make a batter that will drop from the spoon. Beat until smooth. Have ready a deep pan of hot fat; add 3 (l.) tsps. of baking powder to the batter, mix thoroughly and drop by spoonfuls into the hot fat. When brown on one side turn and brown on the other; take out with a skimmer and serve very hot. Do not pierce with a fork as it allows the steam to escape and makes the fritter heavy.

• 2 cups of whole wheat flour.
• 1/2 tsp. salt.
• 1 tbsp. sugar.
• 2 eggs, beaten separately.
• 1 cup milk.
• 1 cup water.

Mix flour, salt and sugar. Beat the eggs until light, add the milk and water, stir this into the dry mixture. Bake in hot gem pans for 30 minutes.

• 1 cup cornmeal.
• 1 cup flour.
• 1-1/4 cups milk.
• 2 tbsps. butter.
• 2 tbsps. sugar.
• 1/2 tsp. salt.
• 2-1/2 tsps. baking powder.
• 1 egg.

Mix all the dry ingredients together. Melt the butter in a hot cup. Beat the egg till light. Add the milk to it and turn this mixture into the bowl containing the dry ingredients. Add the melted butter and beat vigorously and quickly. Pour into buttered muffin or gem pans, and bake for one-half hour in a moderate oven.

• 1 pt. of milk.
• 1 oz. butter.
• 3 cups of flour.
• 4 tsps. baking powder.
• 1 tsp. salt.
• 3 eggs.

Beat the eggs separately till light, add the yolks to the milk, then the flour, which must be more or less, according to the quality. The batter must be thin and pour from the spoon. Now add the melted butter and salt; give the whole a vigorous beating. Now add the baking powder and the well beaten whites, stir till thoroughly mixed. Bake in muffin rings in a quick oven or on the griddle.

• 1 pt. of flour.
• 1 cup milk.
• 2-1/2 tsps. baking powder.
• 1/2 tsp. salt.
• 1 tbsp. lard or butter.
• 1/2 tsp. sugar.

Mix thoroughly in a sieve the flour, sugar, salt and baking powder, and rub through the sieve. Rub the butter or lard into this mixture. Now add the milk, stirring quickly with a strong spoon. Sprinkle the board with flour, turn out the dough upon it. Roll to the thickness of about 1/2 inch, cut with a small cutter. Bake in a quick oven. Do not crowd the biscuit in the pan. They should bake from 10 to 15 minutes. (All biscuit doughs should be mixed as soft as it is possible to handle. Sour milk may be used in this recipe by substituting soda for the baking powder.)

• 1 qt. of cornmeal.
• 1 tsp. of salt.
• 1 pt. sour milk or buttermilk.
• 1 oz. of butter.
• 2 eggs.
• 1 tsp. of soda.

Put the cornmeal in a large bowl and pour over it just enough boiling water to scald it through. Let it stand until cold, then add the eggs well beaten, the milk or buttermilk, salt, and butter (melted); beat thoroughly. Dissolve the soda in two tbsps. of boiling water, stir into the mixture, turn quickly into a greased square, shallow pan, put into a hot oven and bake 40 minutes.

• 1 pint flour.
• 1 cup sweet or sour milk.
• 1/4 cup butter.
• 2-1/2 tsps. baking powder, or 1/2 tsp. soda and 1 tsp. cream tartar.
• 1/2 tsp. salt.

Mix the salt, soda, cream tartar or baking powder with the flour, sift; rub in the butter until fine like meal. Add the liquid gradually, mixing with a knife, and use just enough to make it of a light spongy consistency. Turn the dough out on a well floured board, pat lightly into a flat cake and roll gently till half inch thick. Bake either in a spider or pie plate in the oven; split, butter, and spread with the fruit.

• 1 egg
• 1 tbsp. melted butter.
• 1/2 tsp. salt.
• 1 tsp. cream tartar.
• Flour enough to make into a soft dough.
• 1/2 cup sugar.
• 1 cup milk.
• 1/2 tsp. soda.
• 1 ssp. cinnamon.

Mix all the dry ingredients, beat the egg until light, add to this the milk, sugar and melted butter. Pour into the flour, mixing carefully into a soft dough. Have the board well floured. Roll only a large spoonful at a time. Cut into the desired shape and drop into hot fat. The fat should be hot enough for the dough to rise to the top instantly.

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