262 BREAD-BISCUITS, ROLLS, MUFFINS, ETC.
a thin batter ; bake in small cups, buttered, and in a hot oven, or in small cakes upon a hot griddle.
WHEAT DROP-CAKES.
ONE pint of cream, six eggs well beaten, a little salt, and wheat flour enough to make a thin batter ; bake in little cups buttered and in a hot oven fifteen minutes.
POP-OVERS.
Two CUPS of flour, two cups of sweet milk, two eggs, one teaspoon- ful of butter, one teaspoonful of salt, bake in cups in a quick oven fif- teen minutes. Serve hot with a sweet sauce.
FLANNEL CAKES. (With Yeast.)
HEAT a pint of sweet milk and into it put two heaping tablespoon- fuls of butter, let it melt, then add a pint of cold milk and the well- beaten yolks of four eggs placing the whites in a cool place; also, a teaspoonful of salt, four tablespoonfuls of home-made yeast and suffi- cient flour to make a stiff batter ; set it in a warm place to rise ; let it stand three hours or over night ; before baking add the beaten whites ; bake like any other griddle-cakes. Be sure to make the batter stiff enough, for flour must not be added after it has risen, unless it is allowed to rise again. These, half corn meal and half wheat, are very nice.
FEATHER GRIDDLE-CAKES. (With Yeast.)
MAKE a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupf ul of yeast ; in the morning, add to it one tea- cupful of thick, sour milk, two eggs well beaten, a level tablespoonful of melted butter, a level teaspoonful of soda and flour enough to make the consistency of pan-cake batter ; let stand twenty minutes, then bake.
This is a convenient way, when making sponge for bread over night, using some of the sponge.
WHEAT GRIDDLE-CAKES.
THREE cups of flour, one teaspoonful of salt, three teaspoonfuls of baking powder sifted together ; beat three eggs and add to three cup- ful s of sweet milk, also a tablespoonful of melted butter ; mix all into a smooth batter ? as thick as will run in a stream from the lips of a
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