well
with a spoon, put it on the griddle in a round form, and bake it nicely,
turning them frequently till done.

* * * * *

FRENCH ROLLS.

Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs
well beaten, and half a pint of milk--knead it, and set it to rise: next
morning, work in an ounce of butter, make the dough into small rolls,
and bake them. The top crust should not be hard.

* * * * *

CRUMPETS.

Take a quart of dough from your bread at a very early hour in the
morning; break three fresh eggs, separating the yelks from the
whites--whip them both to a froth, mix them with the dough, and add
gradually milk-warm water, till you make a batter the thickness of
buckwheat cakes: beat it well, and set it to rise till near breakfast
time; have the griddle ready, pour on the batter to look quite round:
they do not require turning.

* * * * *

APOQUINIMINC CAKES.

Put a little salt, one egg beaten, and four ounces of butter, in a quart
of flour--make it into a paste with new milk, beat it for half an hour
with a pestle, roll the paste thin, and cut it into round cakes; bake
them on a gridiron, and be careful not to bum them.

* * * * *

BATTER CAKES.

Boil two cups of small homony very soft; add an equal quantity of corn
meal with a little salt, and a large spoonful of butter; make it in a
thin batter with three eggs, and a sufficient quantity of milk--beat all
together some time, and bake them on a griddle, or in woffle irons. When
eggs cannot be procured, yeast makes a good substitute; put a spoonful
in the batter, and let it stand an hour to rise.

* * * * *

BATTER BREAD.

Take six spoonsful of flour and three of corn meal, with a little
salt--sift them, and make a thin batter with four eggs, and a sufficient
quantity of rich milk; bake it in little tin moulds in a quick oven.

* * * * *

CREAM CAKES.

Melt as much butter in a pint of milk, as will make it rich as
cream--make the flour into a paste with this, knead it well, roll it out
frequently, cut it in squares, and bake on a griddle.

* * * * *

SOUFLE BISCUITS.

Rub four ounces of butter into a quart of flour, make it into paste with
milk, knead it well, roll it as thin as paper, and bake it to look
w