One egg, 1/2 cup butter and lard mixed, melted and poured into 1 pint sweet milk, 2 tablespoons baking powder, add flour enough to make a batter, not too stiff. These are excellent made of Graham flour.
One pint of milk, 3 eggs, 1 spoonful of lard, a large spoonful of molasses, 3 teaspoons of baking powder, 1 quart of flour.
Two eggs, 1 pint sour milk, 2 tablespoons sugar, 1/2 teaspoon soda, 1/2 teaspoon salt, 1 dessertspoon lard or butter, 1 cup corn meal, 1/2 cup Hour. Bake in a quick oven.
One pint of sour milk, 1/2 teaspoon of soda, 1 pint of cornmeal, 1 egg, a little salt, 1 tablespoon of melted lard. Bake in sheets, or gem pans.
Two tea cups of Graham flour, 1 tea cup of sweet milk, 1 egg, 1 spoonful of sugar, salt, 1 spoonful of melted butter, 3 teaspoonsful baking powder. Bake in muffin rings.
Warm 1 quart of 6weet milk with a piece of butter size of 2 eggs, beat 6 eggs (yolks and whites together), and mix with the milk, a little flour and salt, nearly 1/2 pint of yeast, thick with flour, as can be stirred. Made in the evening before, set to rise (for breakfast) in some warm place, in winter. If necessary, stir in a very little saleratus and water, a quarter of an hour before baking. These are stiff enough to bake as drop cakes without rings. Make a little thinner batter if you use rings.
Either white or Graham flour, 1 egg, 1/2 cup of sugar, 1 cup milk (sweet), butter size of an egg, 2 teaspoons of baking powder, flour to make stiff enough to chop in rings without spreading. Thoroughly mix the baking powder with the flour. Melt the butter and mix well with sugar and egg. Add the milk gradually, then stir in the flour.
One quart flour, 2 heaping teaspoons baking powder, 1 teaspoon salt; add water to make stiff batter as is usual for muffins. Use as cold water as possible and beat well.
One tablespoon melted butter, 1 egg, cup of flour; 1/2 cup of sweet milk, 2 teaspoons baking powder. Bake quickly in gem pans.
Two eggs, 2 ounces of butter, 1 quart of flour, a teaspoonful of salt, 1 pint of sweet milk, 1 gill of yeast. Mix over night and in the morning it will be ready to drop into the muffin pans. Bake quickly.