Butter milk Batter Cakes

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.