Drop in large spoonfuls, and bake and serve _few at a
time_, or they will become heavy and unfit to eat. If a cupful of the
batter is saved, no yeast need be used for the next baking, and in cold
weather this can be done for a month.
HUCKLEBERRY CAKE.
One quart of flour; one teaspoonful of salt and two of baking powder
sifted with the flour; one pint of huckleberries; half a cup of butter;
two eggs; two cups of sweet milk; two cups of sugar.
Cream the butter, and add the sugar and yolks of eggs; stir in the milk,
and add the flour slowly; then beating the whites of the eggs stiff, and
adding them. Have the huckleberries picked over, washed, dried, and well
dusted with flour. Stir them in last of all; fill the pans three-quarters
full, and bake in a moderate oven for about half an hour.
APPLE CAKE.
Make as above; but, instead of huckleberries, use one pint of sour, tender
apples, cut in thin slices. It is a delicious breakfast or tea cake.
BROWN-BREAD BREWIS.
Dry all bits of crust or bread in the oven, browning them nicely. To a
pint of these, allow one quart of milk, half a cup of butter, and a
teaspoonful of salt. Boil the milk; add the butter and salt, and then the
browned bread, and simmer slowly for fifteen minutes, or until perfectly
soft.
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