Cut into small pieces a fat chicken, from which the skin, heart, liver, etc., have been removed. Put into a large kettle with nearly a quart of hulled wheat and three or four quarts of water. Let it boil uncovered on the back of the stove six or eight hours, taking care that it does not scorch. If it becomes too stiff, add water from the teakettle. Do not salt it. At night, set aside in the kettle, and when it is again put on to the stove in the morning, take out the bones and beat until the meat is shredded and smoothly mixed with the wheat. Just before serving stir in a handful of salt. When dished, pour over the top a little melted butter, and thickly sift over it ground coriander seed. It should be of the consistency of mush. Cracked wheat with the fine part sifted out will answer in place of the whole grain.
Rather more than 1 cup of sugar, butter the size of an egg, 1 pint sweet milk, 1 teaspoon soda, 2 teaspoons Cream of tartar, 1 quart of berries. Mix to a thick batter, and bake in a quick oven.
Scald with boiling water 1 pint of corn meal. When cool, add to this about a cup of molasses, salt, a small piece of butter or lard, or no shortening at all and yeast, then enough flour to make a pretty stiff dough, work well and set to rise. In the morning make into pans to rise again before baking. Do not have the oven too hot at first.
One and a half cup milk, 1 beaten egg, 1 cup yeast, 1 tablespoon white sugar, butter size of an egg. Make as stiff as can be stirred with a spoon. roll out in the morning by merely flouring the board and pressing out with the rolling pin until you can use a cutter.
Three or four potatoes boiled and mashed up fine in the water they are boiled in. To one pint of this potato water put in half a tea-cupful of home made yeast and let this stand until it is very light, all frothy on the top. Then make your sponge with the raised potato water. Put in two tablespoonsful of white powdered sugar, the whites of two eggs beaten stiff, and lard the size of an egg, with a little salt. When this is well raised, work it into a dough, not very stiff and let it rise. Then work it again twenty minutes and let it again rise. Then work it again twenty minutes, and cut out your rolls not making them very stiff.
One quart of flour, 1 quart of milk, 1 large tablespoonful of butter and lard mixed, 4 eggs, the yolks and whites beaten separately. Bake, in a quick oven. Cut in shapes.-Norfolk.
One pint Cream, 1 pint flour, 6 eggs, a little salt. Baked in shallow tins, so small as not to have to cut them.
Two quarts of flour, 1 pint sweet milk, 2 tablespoons sugar, 2 tablespoons butter, 1/2 cup yeast, scald the milk, and after it is cool add ingredients. Make a hole in the flour and let it stand till morning. Mould it, then let it rise till noon, then make into rolls to rise for supper.