Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

it to stand until about milk-warm; work it well with the hand, then make out the rolls, of an oblong shape, and bake them from half to three-quarters of an hour, according to their size. The addition of a small lump of butter or lard is an improvement. If they are rightly made, they will split on the top in baking, and can be eaten by those who cannot partake of other preparations made of corn flour. Mixed Bread. Put a little salt, and a spoonful of yeast, into a quart of flour; make it sufficiently soft with corn meal gruel; let it rise; bake in a mould. New England Hasty Pudding, or Stir-about. Boil three quarts of water in an iron pot; mix a pint of Indian meal in cold water, and make it thin enough to pour easily; when the water boils, pour it in; stir well with a wooden stick kept for the purpose; it takes about an hour to boil; salt to your taste; stir in dry meal to make it thick enough, beating it all the time. Eat it with milk or molasses, or butter and sugar. This is said to be a wholesome diet for dyspeptic patients, and makes a good meal for children. Corn Muffins. Warm three pints of milk, and stir into it as much corn meal as will make it as thick as pudding batter, add two handsful of wheat flour, two tea-spoonsful of salt, three eggs, and a tea-cup of yeast. Beat the whole well together, and let it rise about six hours, when bake as other muffins. Soaked Crackers for Tea. Pour boiling water on crackers, put in some butter and a little salt; cover them close and keep them warm till tea is ready; if you have milk, boil it, and pour over instead of water. This is easily prepared. PIES, PUDDINGS, CAKES, &c. To Make Common Pies. One pound of lard to a gallon of flour will make very good common pies. Work the lard in the flour, put in some salt, and wet it with water,