a quarter of a pound of butter the same quantity of � mix with a quarter of a pound of cakes for d tea brown sugar a of a couple of table of and a of flour a couple of tea of in a wine glass of milk and strain it into the cake � add sufficient flour to enable you to roll it out very thin cut it into all cakes and them in a slow oven nuts � a pound and a half of flour three eggs half a of two of butter six of sugar one cup of milk to your taste and in cakes for breakfast and tea cakes � mix a of flour wi h a pint of milk water will do but is not as good and a tea cup of � set it on a warm place to rise when light which will be in the course of eight or ten hours if family is used if s is used they will rise much quicker add a tea of salt � i� sour the same quantity of dissolved in a little and strained if they are too thick thin them with cold milk or water them in just fat enough to prevent their sticking to the pan rice cakes � pick and wash half a pint of rice and boil it very soft then drain it and let it get very cold a pint and a half of flour over the pan of rice and mix in a quarter of a pound of butter that has been warmed by the fire and a salt of salt beat five eggs very light stir them gradually into a of milk beat the whole very hard and it in rings or in irons send them to table hot and eat them with butter honey or you may make these cakes of rice flour instead of mixing together whole rice and wheat flour flannel cakes � put a table of butter into a of milk and warm them together till the butter has melted then stir it and set it away to cool beat five eggs as light as possible and stir them into the milk in turn with three of flour add a small tea of salt and a large table and a half of the best fresh set the pan of near the fire to rise and if the is good it will be light in three hours then it on a in the manner of cakes send them to table hot and cut across into four pieces this may be baked in irons if so send to table with the cakes powdered with white sugar and � � � � ok meal s to a a a quarter of brown sugar a pound of beat six e s and mix with the and butter � add a tea of or � stir in a pound and three quarters of white indian meal and a quarter of a pound of wheat the meal should be it in small cups and let it remain in them till cold rolls � warm an of butter in half a pint of then add a and a half of of small beer and a little salt put two pounds of flour into a pan and put in the set it to rise for an hour it make it into seven rolls and them in a quick � si short rolls � dry before the fire a sufficient quantity of flour to make three penny rolls or larger if you like add to it an egg well beaten a little salt two of and a little warm milk make into a light let it stand by the fl e au night the rolls in a quick � melt four of butter in half a pint of new milk then add to this seven eggs well beaten a quarter of a of and three of sugar put this mixture by into as much flour as will make an extremely light more like and set it to rise before the fire tor half an hour then add more flour to make it but not work it well and divide it into small or cakes five or six inches wide and them when baked and cold them th thickness of and brown them a little in the oven a of indian meal with just water enough to make a thick stir in a couple of tea of salt and two table of butter turn it into a pan and it half an hour � mix a of wheat flour smoothly with a pin and a half of milk half a tea cup of a pie of beaten eggs a tea of salt and a of table of melted butter set the in a warm place to rise when light butter your turn in the mixture and the till a light brown raised � stir into a of flour sufficient milk to make a thick the milk should be stirred in gradually so as to have it free from put in a table of melted butter a couple of beaten eggs a s ton t sa of salt and half a tea cup of when risen fill your irons with the them on a bed of coals when they have been on the fire between two and three minutes turn the irons over � when brown on both sides they are sufficiently baked the irons should be well with and very hot before each one is put in the should be as soon as cooked serve them up with powdered white sugar and mix flour and cold milk together to make a thick to a of the flour put six beaten a table of melted butter and a tea of salt some add a quarter of a pound of sugar and half a them immediately rice � take a tea cup and a half 