Batter Cakes.
1 teaspoonfuls soda, 3 cupfuls sour milk, 3 eggs, 3i cupfuls flour.
Beat thoroughly the soda with the sour milk. Beat the yolks of three eggs and add to the milk, then stir in the flour and a little salt, making the batter of the consistency of cake. Then beat the whites to a stiff froth, fold in, and bake.
Biscuits.
1 quart flour, 4 tablespoonfuls lard, 1 teaspoonful salt, 1 teaspoonful soda.
Sift the flour, add the lard, salt, soda! and enough sour milk to make soft dough; roll thin, cut into bis cuits, and bake in a very quick oven.
Entire-Wheat Gems.
9 cupfuls sour milk, 2 tablespoonfuls brown sugar, saltspoonful salt, 1 teaspoonful soda.
Stir them all together, add suffi cient flour to make a batter that will drop without spreading. Bake in gem pans.
Spoon Biscuit.
4 cupfuls sour milk, 2 teaspoonfuls soda, 1 saltspoonful salt, 2 tablespoonfuls melted butter.
To the sour milk add the soda, salt, butter, and sifted flour to form a batter that will drop from a spoon. Drop into Lt hot greased pan, and bake in a quick oven.
Sour-Milk Graham Bread.
1 egg, 2 tablespoonfuls sugar, 2 tablespoonfuls melted butter, 1 teaspoonful soda, 2 cupfuls sour milk, 1/ cupfuls Graham flour, 1/ cupfuls white flour.
Beat the egg with the sugar, put in the melted butter ;. dissolve the soda
in 2 spoonfuls hot water, and add the sour milk. Stir up with the flour and bake slowly one hour.
Griddlecakes.
1 pint sour milk, 2 cupfuls flour, / teaspoonful salt, 1 egg, 1 teaspoonful soda.
Mix thoroughly the flour, salt; and beaten eggs; add more flour if need ed to make a good batter. Last of all add 1 teaspoonful soda dissolved in 1 tablespoonful hot water. Bake at once on a hot griddle.
Sour-Milk Doughnuts.
2 cupfuls flour, teaspoonful salt, 1 scant teaspoonful soda, 1 scant teaspoonful cream of tartar, Grating of nutmeg, / tablespoonful butter, 1 egg, / cupful sugar, / cupful sour milk.
Sift together the dry ingredients, rub the butter into the flour with the finger tips, add the sugar, well-beat en egg, and milk; beat thoroughly and toss the dough on floured board. It ought to be a soft dough and it is not easy to handle. Use a knife in turning it over if you have any difficulty. Knead lightly and roll into a sheet. Cut the doughnuts with a ring cutter and fry in boiling fat, putting only about four in the kettle at once. If more are fried at a time, the fat will cool and the doughnuts become greasy.