ed over them.
Nice accompaniment to a meat dinner as a side-dish--similar to plain
macaroni.

BREAKFAST PUFFS.

Two cups of sour milk, one teaspoonful of soda, one teaspoonful of
salt, one egg and flour enough to roll out like biscuit dough. Cut
into narrow strips an inch wide and three inches long, fry brown in
hot lard like doughnuts. Serve hot; excellent with coffee. Or fry in a
spider with an ounce each of lard and butter, turning and browning all
four of the sides.

ENGLISH CRUMPETS.

One quart of warm milk, half a cup of yeast, one teaspoonful of salt,
flour enough to make a stiff batter; when light, add half a cupful of
melted butter, a teaspoonful of soda dissolved in a little water and a
very little more flour; let it stand twenty minutes or until light.
Grease some muffin-rings, place them on a hot griddle and fill them
half full of the batter; when done on one side turn and bake the other
side. Butted them while hot; pile one on another and serve
immediately.

PLAIN CRUMPETS.

Mix together thoroughly while dry one quart of sifted flour, loosely
measured, two heaping teaspoonfuls baking powder and a little salt;
then add two tablespoonfuls of melted butter and sweet milk enough to
make a thin dough. Bake quickly in muffin-rings or patty-pans.

PREPARED BREAD CRUMBS.

Take pieces of stale bread, break them in small bits, put them on a
baking pan and place them in a moderate oven, watching closely that
they do not scorch; then take them while hot and crisp and roll them,
crushing them. Sift them, using the fine crumbs for breading cutlets,
fish, croquettes, etc. The coarse ones may be used for puddings,
pancakes, etc.

CRACKERS.

Sift into a pint of flour a heaping teaspoonful of baking powder, four
tablespoonfuls of melted butter, half a teaspoonful salt and the white
of an egg beaten and one cup of milk; mix it with more flour, enough
to make a very stiff dough, as stiff as can be rolled out; pounded and
kneaded a long time. Roll very thin like pie crust and cut out either
round or square. Bake a light brown.

Stale crackers are made crisp and better by placing them in the oven a
few moments before they are needed for the table.

FRENCH CRACKERS.

Six eggs, twelve tablespoonfuls of sweet milk, six tablespoonfuls of
butter, half a teaspoonful of soda; mold with flour, pounding and
working half an hour; roll it thin. Bake with rather quick fire.

CORN MEAL MUSH OR HASTY PUDDING