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Show RECEIPTS. OnmiM hi:E.W). Three pints of Graham flour, one pint of wheat dour, on cup yeml, half cup molas ses, and a teaspoonful slt. Mis with lukewarm water as stiff as you can tlir with a spoon. Let it rise over nighl and bake iu a moderately hot oven. Ckkam Cakes. For the outside. Tut half-pint water aud one cup of butler into a farina kettle, with boil ing water in the under kettle to keep tho content from burning. When tin butler and water are boiling hot, add by degrees two cups of fijur, stir-rintr stir-rintr briskly. When ihe Hour is all added, tiir five minutes; set it aside till almost cold, then heal into it five eggs, one at a lime; add six! a the size of a pea dissolved in cold water the lust thing, liutler the pan you are toi bake them in, and have il hot. Drop tins mixture onto the hot pan a spoonful spoon-ful at a lime, leaving room for them to rise without touching each ot'nei. liako fifteen or twenty minutes in a quick oven. Dun't move them while baking, but be careful not to scorch them. Whin luked, make an opening open-ing on one side carefully with a knife, and put in as much cream as you like. Three or four leaspoonluls is about right. For tho inside, or civaui. Boil one quart of milk; beat four ege,s very light; add onu cup of sugar, one cup of flour or corn march beaten together and stir into tho b. tiling milk very carefully. Remove from the tiro a-s soon as it b"gins lo thicken or it will aeparalo. Flavor to suit your taste witli lemon or vanilla, and fi;l into the crust with a upoon when cold, be careful and cook everything of this kind iu a farina kettle to avoid scorching, which ruins the whole. |