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Butter milk Batter Cakes
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Butter-milk Batter Cakes.
Soak pieces of dry stale bread in a quart of butter-milk, until soft,
break in two eggs, add a little butter or lard, and salt and flour
enough to make it stick together, beat it well, add a tea-spoonful of
salaeratus, dissolved in warm water; thin it with a little sweet milk,
and bake as other batter cakes. They may be prepared in a short time.
Toast.
Cut your bread (which is better to be stale) in tolerably thick slices,
brown it slowly before the fire on each side; you may either butter it
dry, or mix butter in water, with a little salt added, and after making
it boiling hot, pour over each slice as you send it to table.
A Dish of Milk Toast for Breakfast.
Boil a quart of rich milk, take it off, and stir in half a pound of
fresh butter, mixed with a small spoonful of flour, let it again come to
a boil; have ready a dish of toast, pour it from a spoon over each
piece, and what remains, pour over the whole, keep it covered and hot,
till you send to table.
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