AVIXB CAKE

2 Pounds of the Beat Flour.

% Ounce of Yeast.

1 Cup of Sugar.

Vi Ounco of Salt.

1 Poimd of the Best, Butter.

12 or 8 £^gs.

- Make the same dough as for the "Brioche,", and at the last kneading place it in a cake pan lined with a buttered paper. Set it to rise for an hour longer. Then place it in the oven, and brush over lightly with a beaten egg. Let it bake for about an hour and a half, according to the size, and then take from the oven and. soak in a syrup made of one pound of sugar and a pint of water, and boiled to a syrup, and into which you will add a wineglass of brandy or Jamaica rum.

These delicious cakes may be formed into small cakfs, like the "Brioche," only they must not be joined together around a central cake. But the "Sav.afin" is nearly always baked in small cake tins.

Des Biscuits.

1 Quart of Flour.

1 Heaping Teaspoonful of Lard. ,

1 Teaspoonful of Salt.

2 Teaspoonfuls of Yeast Powder. 1 Pint of Water or Sweet Ullk.

Sift the flour well, and add the salt and yeast powder, rubbing in thor- oughly with your hands. Then rub in the lard, rubbing the flour be- • tween your hands till every ...portion is permeated by the lard, and there are no lumps. Gradually add water or milk, using about a pint, more or less, mixing in with your hands. Then knead the dough until smooth and elastic. Form into molds, and lay on the biscuit board, and roll out till about a quarter of an inch in thickness. Cut into round cakes with the biscuit cutter. Stick lightly with a fork here and there over the surface, and bake in a quick oven for about five or six minutes. By adding four or five eggs, and, instead of the lard, one tablespoonful of butter, to the above, you will have egg biscuit.

Benten Biscuit.

Biscuit Battu.

This is a great Southern biscuit, and is much affected by the ancient Creoles. Take

1 Quart of Flour.

1 Teasiioonful of Salt.

1 Heaping Teaspoonful of Lard.

1 Pint of Milk or Water, or Halt and Halt.

Sift the flour and add" the salt, mixing thoroughly. Then add the lard, and blend by rubbing through the hands till not a lump remains

In the flour. Now add gradually the water or milk, or the milk and water combined, using half and half of each, and knead all the whole till the dough, which must not be too soft, but rather stiff, is formed. Then lay the dough on a biscuit board on a block, and beat, for a half hour with a rolling pin. Knead lightly, and beat again for a full t-en minutes, till from every portion of the surface and sides the air bubbles or "blis- ters" form. Then roll out and cut Into round biscuits with the cutter, or sQuare ones with a knife, and stick here and there with a fork. Bake in a moderate oven for about ten or fifteen minutes, till a delicate brown above and below. .

These biscuits are delicious and are much liketj by delicate people. The biscuit should be white as snow within. The sides should be slightly cracked. It was the pride of the an- cient Creole cooks as to how long they could beat these biscuits with- out growing tired. The steady "beat- beat" would gently echo through the olden manors from the kitchen in the rear, and every one knew what to expect when Tante Zizi came in smiling . with her beautiful biscuit, that had risen fresh, sweet and light without yeast powder or soda. Stewed Blscnlts. Biscuits Sautes.

6 Left-Over Biscuits. % Pound of Butter. 1% Pints of Milk.

Left-over biscuits may be thus utilized. Take a porcelain-lined saucepan, cut the biscuit in halves, lay in the bottom of the saucepan, place a layer of butter over this, and then a layer of biscuit, and so on till all are used up. Pour milk over the whole, let it come to a boil, and serve hot.

Soda and Milk Biscuit.

Biscuit au Lait et a la Soude.

1 Quart o£ Flour.

1 Hearing Teaspoonful of Lard.

2 Cups of Sour Milk.

% Teaspoonful of Soda.

1 Teaspoonful of Salt.

Sift the flour and add the salt and lard, rubbing them in thoroughly with your hands, as above indicated. Then dissolve the soda In a little warm water and add to the milk, and work rapidly and lightly. Then lay on a biscuit board or a block of wood, and beat till the surface of the dough is full of air bubbles, or "blisters," as the old Creole cooks call them. Roll the dough out to about a quarter of an inch in thick- ness, out into round biscuits with a biscuit cutter, or square ones with a knife. Stick here and there over the surface with a. fork, and bake

for about six minutes in a quick oven. If too much is used, it not only imparts a bitter taste, but gives the flour an ugly yellowish green color, that is neither tempting nor inviting.

The Graham Biscuit is made by using three cups of Graham flour, one cup of white flour, one teaspoon- ful of Baking Powder,, one heaping tablespoonful of sugar or molasses, and two cups of lukewarm water, mixing the batter until it reaches the consistency of oatmeal porridge, and then pouring Into buttered tins. Let it rise till light, and bake in a moderate oven. Milk may be used instead of water, if you have It.

Sweet Potato Biscuit.

Biscuits de Patates Douces.

G Potatoes.

4 Tablespoonfuls of Butter or Lard.

1 Pint of Milk.

H Cake ot Compressed Teast.

1 Teaspoonful of Salt.

1 Tablespnontul of White Snsnr.

Sufficient Flour to Make a Batter.

Boil the potatoes, pare and mash them very fine through a sieve. Scald the milk and add the salt and sug-ar. Then beat till perfectly smooth. Add these to the potatoes and mix well. Then add about half a cup of flour, well-sifted several times, so that It will be very light. When the mix- ture grows tepid, add the yeast, which you will have dissolved in warm water, and beat well till you ■have a good batter. Then cover the mixture with a thick cloth, and put to rise in a warm place. After three or four hours, when it is, well-risen, add 'flo'ur sufficient to make a nice, soft dough. Knead very lightly and quickly for about ten or fifteen min- utes. At the end of this time take up and knead, lightly several times, and roll the dough out. Cut into little biscuits, place them in a slightly-buttered or greased pan, about, two inches apart, let them stand for half an hour in a warm place and then bake in a quick oven for twenty minutes.

Tea Biscuits. Biscuits de Th§.

1 Ouart "f Flonr. • % Pint of Milk. 3 Esgs. 2 Ounces ot Butter or Lnnl.

1 Teaspoonful of Suirar. 1/1 Cake of Compressed Yeast.

Scald the milk and add the butter. Set to cool, and then add the salt an 1 the sugar and yeast. Add one-half of the flour. Mix well, and then beat rapidly for about five or ten minutes. Cover up the pan with a cloth, and set in a warm place for about two hours. Then take up, add the well- beaten eggs and the remainder of the flour. Make a soft dough, and

knead lightly but constantly for about twenty minutes. If the dough is then elastic, form into loaves and set to rise in a warm place. When it has increased to twice its bulk, which will be in about two hours, pinch off into small pieces about half the size of a hen's egg, and mold into a small ball. Place all in a pan about two inches apart, and cover again for half an hour. Then bake in a mod- erate oven for about a quarter of an hour. They must be baked to a nice brown.

Soda Crackers.

Biscuits de Soda.

1 Quart of Flour.

3 Tablespoonfuls of Butter.

2 Cues of Sweet Milk or Water.

a Teaspoonful of Soda.

1 Teaspoonful of Salt.

Sift the flour several times and add the salt. Mix well. Then rub in the butter thoroughly. Add the soda, which you will have dissolved in a little boiling water, and the milk, and mix all well together. Then knead well and put upon the biscuit board and beat with a rolling pin for upwards of half an hour, fre- quently rolling the dough over, and beating hard until the air bubbles cover every part, abovp and below. Then roll out into a nice square even sheet of dough, about one-eighth of an inch in thickness, and cut into nice square cakes. Stick through and through with a fork here and there over the surface in even rows, and bake them in a moderate oven till they are hard and crisp, but not brown. Then hang in a muslin bag for about two days to thoroughly dry, and they are ready to be served.

1 Pint of Flour.

1 Tablespoonful of BnttPr.

% Teaspoonful of Salt.

% Pint of Sweet Mllli.

Sift the flour very, very fine, and then add the salt, and mix well. Add the milk and make into a nice, rather stiff dough. Place on a biscuit board and beat for fully a half hour, and then turn the dough over and beat for fifteen minutes more, the light- ness depending upon the beating. Roll them out into cakes that are almost transparent in thinness, but which can also be handled without losing their shape. Lay them gently in the pan, or better still, roll them out on a baking sheet which has been sprinkled with flour; then they will not require handling. Bake quickly in a hot oven.