BREAKFAST AND TEA CAKES

Light Biscuit. [N kneading bread, set aside a small loaf for biscuits. Into this work a heaping tablesjioonful of lard and butter mixed, and a teaspoonful of sugar. The more it is worked, the whiter it will be. As it rises, mold it down twice before making into biscuit. Roll out and cut with a biscuit cutter. The dough should be quite soft.

Butter Biscuit. Sift one quart of flour into a pan, and make a hollow in the center large enough to admit a pint of milk and a coffee-cup of yeast; mix into a sponge, set it to rise; in the morning add one pound of melted butter, and knead as much flour as will, with another pint of warm milk or water, make a soft dough ; make out the biscuit in pans to rise; when sufficiently light, bake in a well-heated oven.

Soda Biscuit.

One quart of sifted flour, an even teaspoonful of soda dissolved in a pint of buttermilk, or sour milk, heaping tablespoonful of lard, a pinch of salt. Bake in an oven — not too hot — after raising fifteen or twenty minutes. If sour cream is to be had, use it instead of milk, leaving out the shortening.

Dixie Biscuit. Three pints of flour, two eggs, two tablespoonfuls of lard, one small cup of yeast, one cup of milk; mix at 11 o'clock, roll out at 4 o'clock, and cut with two sizes of cutters, putting the smaller one on top; let rise until supper. Bake twenty minutes.

BREAKFAST AND TEA CAKES. 1&

Baking Powder Biscuit. To begin with, have a hot oven ; have the flour sifted, and roll dough as soft as it can be handled. Then more baking pow- der is needed than is usually given. For each teacupful of flour use a teaspoonful of powder; butter the size of a hen's egg is suffi- cient for a quart of flour; after rubbing powder and butter in'oo the flour, mix soft with cold water or milk, stirring with a spoon; roll lightly and bake at once.

Ceeam of Tartar Biscuit.

One quart flour, a tablespoonful of butter, and a tablespoonful of lard, a half teaspoonful of salt, one teaspoonful of soda, two tea- spoonfuls of cream of tartar. Sift the flour and cream of tartar together, rub the butter and lard very thoroughly through it; dis- solve the soda in a pint of milk or water (ii water, use more short- ening) ; mix all together. Roll out, adding as little flour as possi- ble; cut with a biscuit cutter, and bako immediately in a quick oven.

English Biscurr.

One and a-half pints of flour, one cofree-cup full corn starch, three tablespoonfuls sugar, a large pinch of salt, tAvo lai'ge teaspoonfula baking powder, three tablespoonfuk lard, one egg, one-half pint milk, one-half cup currants, one tablespoonful coriander seed (if desired). Sift together flour, corn .-starch, sugar, salt, and baking powder; rub in the lard cold; add the eggs beaten, milk, currants well cleaned; mix into a smooth dough soft enough to handle, flour the board, turn out the dough, roll it out to half an inch thickness, cut out with a round cutter, lay them on a greased baking tin, and bake in a rather hot oven twenty minutes ; rub over with a little butter on a clean piece of linen when taken from the oven.

Grah«.m Biscuits. Take one quart water or milk, butter the size of an egg, three tablespoonfuls sugar, half cup yeast, and a little salt; take enough white flour to mix a batter witli the water; add the other ingredi-

20 BREAKFAST AND TEA CAKES.

euts, and as much Graham flour as can be stirred in Avith a spoon; set it away until morning; then grease a pan, flour hands, take a himp of dough the size of a hen's egg, roll lightly between the palms; let them rise twenty minutes, and bake in a rather hot oven.

Cold Biscuits. Three pints flour, two tablespoonf uls sugar, one teaspoonf ul salt, two heaping teaspoonf uls baking powder, four tablespoonf uls lard, tAVO tablespoonfui., caraway seeds, two eggs, one pint milk. Sift together flour, sugar, salt and powder, rub in lard cold, add the seeds, beaten eggs, and milk; mix into a smooth, firm dough, flour the board, turn out the dough, give it a few quick kneadings, and roll out to the thickness of a quarter of an inch, cut into lai-ge bis- cuits, prick with a fork, lay on a greased tin. Bake in hot oven fifteen minutes; when cold, store for use.

BuxNS. Break an egg into a cup, and fill the cup up with sweet milk; mix with it a half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg; let rise till very light, then mold into biscuits with a few currants; let rise the second time and bake, and when nearly done glaze with a little molasses and milk.

One cup butter, one cup sugar, half cup yeast, half pint milk, make stiflE with flour, and mold into biscuits; when light, bake.

One cup yeast, one egg, one tablespoonful molasses, flour to make a batter; let it rise, then add one pint milk, one pint sugar dissolved in the milk, half pint butter, two eggs; stir in flour stiff enough to make the buns, and let them rise in the pans before baking.

Cinnamon Cake. Take yeast bread dough when light, knead and roll out three- fourths of an inch thick; put thin slices of butter on the top, sprinkle with sugar, and then with cinnamon: let rise, and bake.

BREAKFAST AND TEA CAKES. 21

Graham Cakes. To one quart Graham flour add one teaspoonful of salt, five tablespoonfuls molasses, three tablespoonfuls yeast, or a yeast cake dissolved in warm water. Stir as thick as pound cake; let stand over night; when ready to bake, add a well beaten egg, a table- spoonful lard and a teaspoonful of soda. Bake in cups half an hour.

Rye Drop Cakes.

One egg, two cups rye flour, two cups flour, half a cup sugar, a teaspoonful salt, two teaspoonfuls cream of tai-tar, one teaspoonful soda — or three teaspoonfuls baking powder, — a tablespoonf ul melted butter, and one of lard, one and a half cups milk; drop from a spoon and bake half an hour.

Corn Cakes.

One pint sour milk, two cups Indian meal, one cup flour, one egg, two tablespoonfuls molasses, one teaspoonful salt, one teaspoonful soda; mix thoroughly and bake twenty-five minutes in shallow pans.

Johnny Cake.

One quart corn meal, one quart milk, two eggs, two tablespoon- fuls shortening, half cup sugar, teaspoonful salt, three teaspoonfuls baking powder — or substitute one quart sour milk and a large tea- spoonful soda.

Newport Breakfast Cakes.

Three eggs, three spoonfuls sugar, one and-a-half pints milk, half cup butter, three teaspoonfuls baking powder. Stir stiff with flour and bake in loaves, like cakes.

Potato Cakes. Peal enough good sized potatoes for a meal for the family, grate on a coarse grater, and stir in from three to five eggs, salt and mix stiff enough to mold into cakes, and fry in hot lard or drippings.

22 GRIDDLE CAKES.