The School Of Cookery

In her last public lecture before the Boston School of Cookery Miss Parloa illustrated the following among otlier rceipts : SODA BISCUIT. ïake one quart of flour, before it is sifted, and put into the sieve, and witli it one teaspoonful of saleratus, two of cream of tartar,one of salt, and one tablespoonful of white sugar. Mix all these thoroughly with the flour; then run through the sieve, and then rub in one spoonful of lard or butter. Wet witli a little over hatf a pint of milk, Roll on the board about an inch thick; cut with a biscuit cutter, and bake in a quick oyen flfteen minutes. If you have not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible. GKAIIAM MUFFINS. Into a bowl put one and a half pints of Graham, half a cup of sugar and a little salt. Now into the sieve put half a pint of flour, one teaspoonful of saleratus and two of cream tartar. Mix thoroughly with the flour, and tlien sift on to the material in the bowl. Mix all the ingredients thoroughly while dry, and then add two wellbeaten eggs and milk enough to make a batter that will drop from the spoon readily. Fill the ïmiffin-cups about two-thirds full, and bake in a quick oven. CODDLED APPLES. Pare and core with an apple-corer; cook the same as f or apple sauce ; but allow one pint of sugar to one quart of water. COKN CAKE. ïhree teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, one of butter, wet this with boiling water, and then beat in one egg ; spread half-an-inch deep buttered tin sheets, and bake brown in a quick oven. This is delicious.