CORN MEAL BREAD.
Rub a piece of butter the size of an egg, into a pint of corn meal—make it a batter with two eggs, and some new milk—add a spoonful of yeast, set it by the fire an hour to rise, butter little pans, and bake it.
SWEET POTATO BUNS.
Boil and mash a potato, rub into it as much flour as will make it like bread—add spice and sugar to your taste, with a spoonful of yeast; when it has risen well, work in a piece of butter, bake it in small rolls, to be eaten hot with butter, either for breakfast or tea.
RICE WOFFLES.
Boil two gills of rice quite soft, mix with it three gills of flour, a little salt, two ounces melted butter, two eggs beaten well, and as much milk as will make it a thick batter—beat it till very light, and bake it in woffle irons.
VELVET CAKES.
Make a batter of one quart of flour, three eggs, a quart of milk, and a gill of yeast; when well risen, stir in a large spoonful of melted butter, and bake them in muffin hoops.
CHOCOLATE CAKES.
Put half a pound of nice brown sugar into a quart of flour, sift it, and make it into a paste, with four ounces of butter melted in as much milk as will wet it; knead it till light, roll it tolerably thin, cut it in
