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JOLLY BOYS

JOLLY BOYS image

Sift thoroughly 5 tablespoonfuls of yellow corn meal, 4 tablespoonfuls of flour, 2 tablespoonfuls of sugar, 1 saltspoonful of salt and 2 heaping teaspoonfuls of baking powder; beat 2 eggs and add to the mixture with enough milk and water to make a drop batter. Stir in quickly 2 teaspoonfuls of melted butter. Beat well and drop in small spoonfuls into smoking hot fat. Serve hot with maple syrup.

DOUGHNUTS

DOUGHNUTS image

One cup sugar, 3 tablespoons butter, 1 cup sweet milk, 3 eggs beaten light, 3 teaspoons baking powder; cream the sugar and butter well, add the milk slowly, then the eggs. Put the baking powder in the flour and mix very soft. Flavor with nutmeg and vanilla to taste.

COOKING SCHOOL FRIED CAKES

COOKING SCHOOL FRIED CAKES image

Three eggs, 1 1/3 cups of sugar, beaten together, 1 pt. of milk added to eggs and sugar, 6 cups sifted flour (some kinds of flour require 1/2 cup more) with 6 even teaspoons of baking powder sifted through the flour, 1/2 teaspoon of salt, cinnamon or vanilla to flavor; stir smooth with spoon; make them soft as can be rolled so as to cut, flour the board well and cook in lard or cottolene.

FRIED CAKES

FRIED CAKES image

One cup sugar, 2 eggs, 2 1/2 tablespoons melted butter, 1 1/2 cups sweet milk, 3 even teaspoons of baking powder, nutmeg. Mix very soft.

DOUGHNUTS

DOUGHNUTS image

Two potatoes of medium size, boiled and mashed, 1 cup of sugar, 2 eggs, 1 cup of sour milk overflowing, 1 teaspoonful of Wyandotte soda, 2 tablespoonfuls of lard dipped from the kettle, pinch of salt, a little nutmeg, 1 teaspoonful of baking powder, in flour, add just flour enough to roll nicely.

DOUGHNUTS

DOUGHNUTS image

One heaping cup of sugar, 2 eggs, 1 tablespoon of lard (melted), 1 teaspoon of allspice, 1/2 teaspoon of cloves, 1 cup of sour milk, 1 teaspoon of Wyandotte soda, flour enough to make a soft dough, then fry in hot lard.

Breakfast Cake

Breakfast Cake image

One pint of flour, three tablespoons of butter, three tablespoons of sugar, one egg, one cup sweet milk, one teaspoon cream tartar, half teaspoon soda; to be eaten with butter.

Quick Sally Lunn

Quick Sally Lunn image

One cup of sugar, half cup of butter; stir well together, and then add one or two eggs; put in one good pint of sweet milk, and with sufficient flour to make a batter about as stiff as cake; put in three teaspoons of baking powder; bake and eat hot with butter, for tea or breakfast.

Rice Griddle-Cakes

Rice Griddle-Cakes image

Boil half a cup rice; when cold mix one quart sweet milk, the yolks of four eggs, and flour sufficient to make a stiff batter; beat the whites to a froth, stir in one teaspoon soda, and two of cream tartar; add a little salt, and lastly, the whites of eggs; bake on a griddle. A nice way to serve is to spread them while hot with butter, and almost any kind of preserves or jelly; roll them up neatly cut off the ends, sprinkle them with sugar, and serve immediately.

Flannel Cakes

Flannel Cakes image

Beat six eggs very light, stir in them two pounds of flour, one gill of yeast, small spoonful of salt, and sufficient milk to make a thick batter. Make them at night for breakfast, and at ten in the morning for tea. Have your griddle hot, grease it well, and bake as buckwheat. Butter and send them hot to the table, commencing after the family are seated.