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Coffee Bread
Take two teacups of hop-yeast dough, and add two eggs well beaten up, three tablespoonfuls of sugar, two of butter. Mix them well. Roll out and place on a buttered tin. Spread a little butter on the top, sprinkle with white sugar, add cinnamon. Set to rise and bake quite slowly. This is nice for lunch, dipped in hot coffee and cream.
TAKE partly cooked oatmeal, sold by all grocers, add water enough to saturate it, and a very little salt. Pour it into a baking tin half an inch or three-quarters deep, shake it down level, and when this is done it should be so wet that two or three spoonfuls of water should run freely on the surface. Put it in a quick oven and bake twenty minutes. Eat warm. It will be as light and tender as the best "Johnny cake," unless you have wet it too much or baked it too long. If you have only the ordinary oatmeal, that requires long cooking, it may be partly cooked the night before. Scarcely any wholesome thing in the bread line can be prepared more readily. It can be made still thinner and baked quicker. It is good, either crisp or moist, For emergencies every housekeeper will find it convenient to be able to make the breakfast cake. Many use partly cooked oatmeal mixed with buckwheat, wheat or corn-meal mush for griddle-cakes. Take one-half pint of the porridge or the mush, diffuse it in one quart of water and add the wheat or buckwheat meal, sifting it in and stirring slowly.
XIII. Rusks and Rolls.
THREE-FOURTHS of a pound of sugar; one-half pound of butter; one pint of sweet milk; five eggs; three and a half pounds of flour. Beat the eggs very light. put milk, sugar and butter together over the fire till the butter is melted; when cooled, add onehalf pint of yeast, then the eggs and flour. Mix quickly and set to rise. Mould by hand in round cakes, about half an inch in thickness. The cakes should be placed in the pan in a double layer-one cake on top of another.
