BKEAKFAST AND TKA TAKES

Wiiflle-ii-ons shnuld Ix- hoatocl. then buttcivd or ^I'Cii^ed with lard, and one side filled with batter, closed and laid on the fire or placed on the stove, and after a lew minutes turned <in the other side Thev take about twice as lonjr to bake as^ griddle-eakes, and are delicious with a dressing: of aroinid ciiuiamon.

WafflelrOD.

Mufhns are In catin" them, do not cut but l)reak them

baked in mufiin-riuL:-,- o)>cn.

The success fif these recipes, and all others in this book in which soda and cream tartar are used, will depend on the purity of these ingredients. Ahvays 1»uy the pure Englisli })icarbonate of soda, and X\\Q pure cream tartar. They arc higher-priced, but cheaper in the end, and are free from injurious substances. When not found at the grocei-'s. they may generally be had at the druggist's.

Baking Powder. — Sixteen ounces corn starch, eight of bicar- bonate of soda, five of tartaric acid, mix thoroughly; or eight ounces flour, eight of English })icarbonate of soda, seven of tartaric acid ; mix Ihoi-oughly by passing several times through a sieve.

Ba/nioc/,s. — Cream one poUnd butter with one and one-fourth ]»ovnids brown sugar, add six eggs whipped to a cream, one tea-s))Oon ginger, one and one-fourth ]>ounds white Indian meal ^a£e£^^|^^ and same of llr)ur. Bake in small cakes in cuj)s f>i' 'iB^ i ■ ' ■ ' ■ ■* gem i)ans and leave in them- until cold. '■"'" ''""'•

BatDwrki^. — Wvi one pint Indian meal Avith boiling water or milk. Let stand a few minutes and add one egg, a little sweet cream or a tabl(!Spooii melted butter, anil salt. Make into l>alls and frv in hot lard.

Bii'icnif. — Dissolve one rounded tablespoon u{ butter in a ])int of hot milk ; when lukewarm stir in one quart of Hour, add on<' beaten o^^. a little salt, and a cup of yeast ; work intt.) dougii un- til smooth. If winter, set in a warm place; if summer, in a cool one to rise. In the morning work softly and toll out one-half inch thick, cut into biscuit and set to rise for thirty minutes, when they will be ready to bake. Th(>se are deliciuus.

Biscuit. — Take one (|uai't silted lloui' (loosely jiut in), three heaping teaspoons of Horsford's Bread Preparation, or l)aking pow- der, one teaspoon salt, three gills of water; shape with a spoon and

the floiifed hand.

BREAKFAST AXD TEA CAKES. 37

Buttermilk Biscuit. — One quart flour, one teaspoon soda, "butter or lard size of an egg, a little salt and buttermilk to make a soft dough. Roll out quickly and hake in hot oven.

The following way of baking makes a ]>leasing novelty: Roll the dough thinner than ordinarily, spread well with butter previously softened, dust over thickly with white sugar and roll it up ; cut slices off from the end the thickness of ordinary biscuit, j)ut in buttered pans and bake

Cream Biscuit. — Put three heaping tablespoons of sour cream into a bowl or pan holding a quart, and fill two-thirds lull of sweet milk ; add two tcasinjons cream tartar, one teaspoon soda and a little sah, with Hour enough to mix soft, and bake in quick oven.

Fair II Biscuit. — Beat avcII together two ounces butter and a half pound of flour, adding the white of one egg, one teaspoon milk, four ounces sugar, two omices sweet, well ])onnded almonds, and work well into paste. Pinch oft' pieces the size of' a half dollar and bake on buttered paper.

Hard Tea Biscuit. — Two ])0unds of ilour, one-fourth pound butter, one salt-spoon salt, three gills milk ; cut up the butter and rub it in the flour, add the salt and milk, knead dough for half an hour, cut cakes about as large as a small tea-cup and half an inch thick, prick with a fork, and bake in a moderate oven until they are a delicate 1)i'own.

7////// Biscuit. — On baking days reserve one small loaf and mix a rounded tablespoon butter, a level tablespoon sugar and one egg into it by pulling it to pieces with tlie hands ; knead into a loaf, let it rise, then by rolliug between the hands make into balls the size of a small hen's egg, place in rows in very well greased dripping-pan ; when half full raise the end that is empty almost per|»endicular. and. shake gently until the balls slide compactly together, then add more and continue doing so until the pan is full; rub over the top with melted l)utter, let rise until very light, and bake.

Maple Biscuit. — To the well-beaten yolks of twelve eggs, add halfi)ound of powdered or granulated sugar and half a cup of sweet milk ; mix one teaspot>n l)aking powder in a (scant) half pound of sifted flour, then sift tlie flour gently into the batter and add flavor- ing, bake in biscuit pans, spreading tlie l>atter one and a half to two inches thick in the ])an. If rightly made it will be very light. Do not bake too fast and have the oven about as for sponge cake. When cold, cut into «lices three inches long and one inch wide. Ice the sides, ends and top with Avhite, pink and chocf)late icing. Dry in oven, and then, if desired, the bottom may be iced. Build in square blocks and place on table. Serve a plate of the white, one of the pink, and one of the ])roAvn, or thf'V may bf' mixed in building.

CiiKAKl-A.ST AND TKA CAKKS.

PoUUo Biscuit. — One cup each butter, HUgar, milk, hot mashecl potatoes (free from lumps), one cup yeast and two eggs. Mix with enough flour to make a good batter, let rise, and acrti as much flour as can be stirred in i - u.t j ,,. with a spoon. Lot rise again, roll out to half an inch tliick. cut in small i-ound cakes, put two together and when litrht bake.

Jiije Jjiscuii. — Two cups rye meal, one and a half cups flour, one egg, two cups sour milk, one-third cup molasses, salt and two teaspoons soda. ]\Iix lightly, roll out and bake.

South Carolina Biscuit. — One quart .sweet cream or milk, one and a half cups butter or fresh lard, two tablespoons white sugar, one good teaspoon salt; add flour suflicient to make a stift" dough, knead v:)ell and mold into neat, small biscuits with the hands, as oui- grandmothers used to do ; add one good teaspoon cream tartar if preferred ; l)ake well, and you have good sweet biscuits that will keep for weeks in a dry place, and are very nice for traveling lunch. They are such as used to be sent to the army, and the "boys" relished them "hugely.-'

Soda Biscuit. — Put one quart of Hour, befoi-e sifting, into sieve with one teaspoon soda and two of cream tartar (or three of baking powder), one of salt, and one tablespoon white sugar; mix all

thoroughly with the flour, run through sieve, rub in one level tablespoon of lard or butter (or half and half), wet with half ]jint sweet milk, roll on board about an inch thick, cut with biscuit cutter, and bake in a quick oven fifteen minutes. Tf you have not milk, u.se a little more butter, and wet with water. Handle as little and make as rapidly as possible.

Spoo/i Biscuit. — One quart sour milk or buttermilk, one tea- spoon soda, a little salt, two tablespoons melted lard, and flour enough for a stift' l)attcr ; drop in a hot gcni-pan and bake in a quick oven.

Tea Biscuits. — Cook until mealy and tender three good sized potatoes, mash through colander, and add them to one quart flour in which two tablespoons of baking powder have been sifted, butter size of egg rubbed well through the flour, one well-beaten egg, one cup cream and milk enough to make a good firm dough. Roll out to one-half inch in thickness, cut into small cakes and bake in hut oven fifteen minut(.'S.

Unleavened Biscuit. — Five cups Graham Hour, one cuj) warm (not hot) water, white of one egg well-beaten. liakc in gem pans.

Biscuit au'l Fancy C3ke Cutters.

BREAKFAST AXD TEA CAKES. 39

Coifee Bread.— Or\e egg, one-half cup sugar, one cup milk, one- half cup yeast and flour t<> sponge. "When light add one-half cup butter, worked in with the hands (not kneaded) and flour enough to make it poft so that it may l)e j^atted down into a greased pan to l)ake. Let rise again, jtut little speeks of butter over the top, press them in and sprinkle with sugar and eiimamon. Bake about twenty minutes, and cut in strips an inch wide for breakfast or lunch.

Eanter Bread. — One yeast cake, two cups each flour and water; mix and set to rise overnight ; in the morning take six cui)S flour, two cups milk, one and one-half cups currants, one and one-half cups raisins, one-half eup sugar, Imtter the size of a large hen's egg rubbed in '-old, one teas])oon salt ; mix and let rise until light, then mold and put in ])ans until light, then wet top with melted liutter, and bake one hour.

Bun.s. — Break one egg into a cu]> and All with sweet milk ; mix with it half cup yeast, half cup butter, one cu]) sugar, enough flour to make a soft dough ; flavor with nutmeg. Let rise till very light, then mold into biscuit with a few currants. Let rise a second time in }ian ; bake and, when nearly done, glaze Avith a little molasses in milk. Use the same cu]i, no matter about the size, for each measure.

Currant Buns. — Four pounds light bread dough, eight ounces each of currants, sugar and softened butter. Koll the dough out, strew the currants over it and knead tliem in. Roll out again, then spread on the butter and sugar, cut in bands as wide as the hand and roll them up. Brush them <»ver Avith melted butter so that they will not stick together in the pans and cut ofl' pieces an inch thick. Put in a buttered ]ian just touching each other, let them rise nearly an hour and bake. Brush over with ^ugar and water and dredge with sugar and cinnamon.

Hot Cross Buns. — Set a sjionge overnight with three cups sweet milk, one cup yeast and flour enough to make a stiff' batter. In the morning add one-half cup melted butter, one cup sugar, half a nutmeg, salt-s])oon salt and flour enoiigh to roll out. Knead well and set to rise five hours. Boll half an inch thick, cut into round cakes, and when they have risen half an hoiu' make a cross on each on(> Avith a knife and bake.

Apple Cal'e. — ^Fake like ciinianjon cake, placing raAv apples cut in eighths over the to](. Avith the butter, cinnamon and sugar. Let lise and bake.

Breakfast Cake. — Two tablespoons sugar, tAvo of butter, two eggs, one cup milk, one (scant) quart flour, one teaspoon soda,tAvo of cream tartar; bake twenty minutes in a quick oven.

40 BREAKFAST AXD TEA CAKES.

Cinnamon Cake. — Wlien yeast bread is ready to knead from tlie sponge, knead and roll out three-fourths of an inch thick, put thin slices of butter on the top, sprinkle with cinnamon, and then with sugar; let ri<c well and bake.

Tea Cake. — One quart flour, one cup sour milk, one teaspoon soda, one-half pound lard, one-half pound chojiijcd raisins or cur- rants; roll two inches thick and l)ake in a (juick oven: s])lit o|)en. butter and eat while hot.

Egg Crackers. — l^i.x: eggs, twelve tablespoons sweet milk, six tablespoons butter, lialf teaspoon soda; mold witli tlour half an hour, and roll thin.

French Crackers. — One and a half pounds each flour and sugar, three-fourths pound butter, whites of Ave eggs ; before cooking wash over with egg and dip in sugar.

Cracknels. — To one ])int of rit-h milk put two ounces Initter and spoon of yeast. Make it warm, and mix enough tine flour to make a light dough ; roll thin and cut in long ])ieces. two inehes Itroad. Prick well, and bake in slow oven.

Cream Cracknels. — One ]>ound flour, ten ounces butter, two tables))0(ms sugar, one-half teaspo(m salt, nine tablespoons sour cream ; add salt and sugar to the flour, rub in th<; butter, and knead into a soft dough with the cream; flour the l)oard, turn out th<^ (lough, and l)reak olf small ])ieces, which roll with the hand about nine inches long, and sha))e into cracknels ; rul> over with l)eaten eggs, and sprinkle plentifully with sugar and cinnamon mi.xed : bake on tins in a moderate oven.

English Crumpets — One quart warm milk, one teasj»oon salt, half cup yea.^t, flour enough for a not very stirt" batter. When light add half a cup melted butter, let stand twenty minutes, and bake in muffin rings or cups.

Cream Crisps. — Put two and a half cups good rich cream, eithei- sweet or sour, in a crock and add gradually four cups unsifted best Graham flour, and half a cup sugar, then take out on V)oard and knead well with one more cup Graham. The (lough wants to be veiy stiff and kneaded thor- oughly. Poll out as thin as for thin cookies, cut with cream cnsps. biscuit cutler, jtriek well and ])lacein ]ians slightly buttered for first panfull, not greasing afterwards, in a rather hut oven, and bake innne- diatcly, putting them in bottom of oven first, and then in the ui>pcr oven to brown. If wanted "extra nice," sift the flour (using about one-eighth more flour.) The quantity of sugar can lie in(n-eased or diminished, l)Ut for health's sake this is sufficient, or even less. Prop- erly' made, they will be crisp and delicious.

BREAKFAST AND TEA CAKES. 41

Hominy Crumpets. — One cup boiled hominy, two cups milk, one tablespoon sugar, two tablespoons melted butter, four table- spoons yeast, four cups flour, or enough to make a good batter, and a little salt Avell beaten together. Let rise six hours or until very light. Then add one-fourth teaspoon soda dissolved in a little hot water, put into muffin tins, let stand fifteen minutes and then bake quickly. To l)c eaten hot. For rice crumpets substitute one cup rice for the hominy.

Royal Crumpets. — Knead four tablespoons melted butter, three eggs and one cup sugar into three cups raised dough. Bake twenty minutes in buttered tins and serve Avith sugar.

Com Dodgers. — To one quail coin meal add a little salt and a small tablespoon lard ; scald with boiling water and beat hard for a few minutes ; drop a large spoonful in a well-greased ])an. The bat- ter should Ik' thick enough, to just flatten on the bottom, leaving them quite high in the center. JJake in a hot oven.

Gems. — One tablespoon each sugar and butter, one egg, one cup milk, two teaspoons baking-powder, flour to stiflen ; beat sugar and butter to a cream iind ail<l the r<'st. This recii>c makes one dozen gems.

Corn Gems. — Two cups each corn meal, flour ^

and sweet milk, two eggs, three heaping teaspoons ^^^^ baking-powder, one-half cup each butter and sugar, and a little salt. Put into hot gem pans.

Good Graliarti Gems. — Thr^c cu]>s sour milk, one teaspoon soda, one of salt, one tablespoon brown sugar, one of melted lard, one beaten egg ; to the egg add the milk, then the sugar and salt, then tlie Graham flour (with the soda mixed in), together Avith the lard ; make a stift' batter, so that it will drop, not pour, from tlie spoon. Have gem-pans very hot. grease, fill and bake fifteen min- utes in a hot oven

Sweet Mill' Gems. — ]>eat one egg well, add a pint new milk, a little salt and Graham flour until it will drop ofl' the spoon nicely ; heat and l)Uttcr the gem-pans before dropping in the dough ; l)ake in a hot oven twenty minutes.

Oat Meal Gems. — One cu]> cooked oat meal, or soaked over- night, in one cup water. Add one cup sour milk, one teaspoon soda, one cup flour, a little salt, and bake in gem-pans. Try one first and if too moist or sticky add more flour.

Wheaten Gems. — Mix one teaspoon baking-powder and a little salt into one pint flour ; add to the beaten yolks of two eggs one tea- cup sweet milk or cream, a piece of butter (melted) half the size of an egg. the flour with baking-))owd(r and salt mixed, and the well

42 i;i;kaki A>'r and tka ( ake.«.

bt-atoii wliitc- of" tin- two eggs. Lcat well, liakc inmiediately in gciii- l>iins in a liot ovvi), and take out and send to the table imniediateh'.

Alabama Johnny-Cake. — Cook a ]»int of rice till tender, add a taldcspoon Initter ; when eold add two Ijeaten eggs and one pint meal, and when mixed spread on an oaken board and bake by tip- ping the board upl)clorc the lire-])lace. When done on one r;idetiirn over. Tli(^ ilough should be sprt-iid li:di' an inch thick.

■lolinny-Cah'c. — Two eggs, one cu]i sugar, one auM one-halt" ot" corn meal, two-thirds cup melted butter. -f»r lard, two euiis eacdi soiu- milk anfl Hour, two teas])oons each saleratus and sail.

Johnny- Cakf. — Two-tliii'ds tcas[»ot)n soda, three taldespoons sugar, one teaspoon cream tartar, one egg, one cup sweet milk, six tablespoons Indian meal, three tablespoons tioiu'. and a little salt. This makes a tliin hatter.

CoDi Mnfiins. — ()n(> (juart silted Indian meal, a lieaj)ing tea-

s]toon butter, one (piart milk, a salt-s]>oon salt, a third ctip yea.<t, a

t;il>lespoon ot' mohisses : let it rise ibur or live hours, and Itake in niiinin-rings.

Cit}')) .]fi///i!n..-i. — Two cu])s coi'u njeal. one-halt" cup Hour, one- foiu'th eup sugar, two eggs, butter size ot" a walnut, on(^ teaspoon salt, two tea-s|)oons baking powder ami enouLrh sweet milk to make i|uite thin. r»ake in gi-m pans.

Cream Mnfiiiin. — Ueat the yolks (jt'three eggs with one teaspoon salt and stir in a half-pint sweet .cream adding a half-pint of tlour and lastly the whites of the eggs l)eaten to a stiff froth. Bake in buttered gem pans in ijuick oven from ten to lift(>en minutes.

Graham MniHns. — ()n(^ egg. hea))ing tablespoon l>utter. one and a half cups milk, little salt, one t<'aspoon baking powder. (Iraham Hour to stiffen. Put in slightly heatcvl gem tins and bake.

Grahain MiiMn}<. — Twd cups soui- milk, iwo tablespoons brown sugar, a little salt, on(» t-<'aspoon soda, sutlicient Graham tlour to make moderately stitf. If not convenient to use sour milk, use sweet, adding eream ol" t:iit;n-.

Indian Mufiina. — Two cups Indian nirn! -( -ililcd with as little water as ]>ossible, one cup flour, one eui> sw(>(>t milk, one tablespoon butter, half <-up sugar, one small cup yeast. Let rise h. overnight and bake in riiigs fni- breakfeast.

liicc Mnfffn.s. — One cup cold boiled rice, lu.i eggs, one (|u;iit milk, one tablespoon butter, one teaspoon salt, one i)int flour and a te:ispof)n linking powihr.

15KEAKFAST AND TEA CAKES. 43

nice Flour MuHins. — One and one-half cups rice flour, two cups wheat flour, three teaspoons baking powder, one Dint sweet milk, one egg, a little salt and small j^iece of butter.

Rue MuMns. — One and one-half cups rye flour, same of wheat flour, one egg, one scant teaspoon cream tartar, one-half teaspoon soda, made into a batter witli sweet milk.

Sour Milk Mufiins. — Stir one egg into one pint sour ruilk with- out boiling. Melt a teaspoon of butter and a teaspoon salcratus in a tabl(>spoon of hot water. Salt and make a thick batter with wheat flour, iK'at well, drop in moderatelv hot muffin tins, filling them half full.

Wheat j\Iuifins. — Mix one pint milk, two eggs, three table- spoons yeast, and salt-spoon of salt, with flour enough to make a stiff batter; let rise four or five hours or mix at night for breakfast and I-kUvC in muftin-rings in a hot oven, for about ten minutes. Thir: i-(Hi]>e may be made with Graham flour, l)y adding two tablespoons of molasses, and is excellent.

Pocket- Book is. — Warm one quart new milk, add one cup butter or lard, four tablespoons sugar, and two well-beaten eggs ; stir in flour enough to make a moderately stiff sponge, add a small cup of yeast, and set in a Avarm ])lace to rise, which will take three or four hours ; then mix in flour enough to make a soft dough and let rise again. When well risen, dissolve a lump of soda size of a bean in a s])oon of milk, work it into the dough and roll into sheets one-half inch in thickness ; sjjread with thin layer of butter, cut into squares and fold over, pocket-book shape ; put on tins or in pans to ri.se for a little Avhile, when they Avill be fit for the oven. In summer the s])onge can be made uj) in the morning, and rise in time to make for tea. In cool weather it is best to set it overnight.

Corn Pones. — Scald one pint corn meal with a quart of milk, stir in six eggs beaten separately, one tablespoon flour, two table- s])()ons Ixdcing powder, and a little salt. Bake in buttered cups, in which send to table that they may be turned out and eaten hot Avith butter and syrup.

Corn Pojy-overs. — Stir into one ])int scalded sweet milk one large cup corn meal, a piece of butter half the size of an egg, and a little salt. Add three Avell beaten eggs the last thing; no soda.

Pop-overs — Four well 1)eaten eggs, four cups each of sweet milk and flour, butter size of a walnut, pinch of salt ; beat thoroughly to- gether and ])ake in hot gem pans. A table.'^poon sugar may be add- ed if liked, but very nice Avithout.

Breakfast Puifs. — If the AA'heat bread is light enough for the

44 BRKAKIAST A.\U TKA CAKKS.

ov(?n at breakfast time, liave ready some hot lard in a deep kettle : with the tliuinl) and two fin^'crs jiull np some of th(> dongli quite lliin, and cut it in two or tln-ee inches in length; as these pieces are cut, druj) them in the hud and fry hke douj.dinuts. At tal)l(' 1 hey are eaten like biscuit ; they may iilso he served in a vegetable ilisji with a dressing of hot cream, seasoned with pep])er and salt.

Xmis Piiff^'s (foi- lea). — Rinse a sam-epan in wat<,T to lessen risk of Ijurning and heat one ])int of new milk with a i^^O|^B^|^ <iuarter pound of l>utter to boiling, stir in smoothly a ^^P|JP^H^ iialf pound of flour and when cool beat in the yt)lks of i"" i*"'- nine eggs, adding the whites ])eaten to a stift' froth last. Bake in gem ])ans or cups, half lilled, twenty minutes in hot oven.

BreaJxfant RolLs. — Mix the dough in the evening, according to directions in the recipe for ''Ih-ead Raised Once ;" add a table-spoon of butter, and set where it will be a little warm until morning; cut off pieces, and carefully shape them into rolls of the desired size by rolling them Ix'tween the hands, but do not knead them; di)) the sides of each into drawn butter wlien they are shaped, and ])lace them in the l)aking ])an (the butter prevents their stii-king together when baked, and they will be smooth aiid i)erfect Avhen sei)arated). Rub tlx'm over th(> top with drawn butter, and dust a IHtle tine salt over the to}); set in a warm ])lace, and they will quickly rise ready for baking. These aic delieious.

Cinnamon Bolls. — Take a ])ieee of raised biscuit dough, add a little sugar, roll out to one-fourth an inch tliick, spread with butter, sugar and cinnamon, roll up as you would jelly cake and cut oft" ])ieces about lialf an inch thick, ])Ut on buttered tins to rise and when light ])ut a little butter, sugar and cinnamon on The top of each and bake.

Cofi'ce Bollf<. — ^^'ork into a cpiart of bread dough a rounded taltlespoon of butter, and a half tca-cuji of white sugar; add some dried currants (well washed and dried in the oven), sift some flour and sugar over them, work into the other ingr(.'dients, make into snndl rolls, dip into melted butter, place in tins, let rise a short time and bake.

Corn Bo/ls. — One ])int of corn meal, two tablespoons sugar one teas])oon salt, one ]»int boiling milk ; stir all together and hst stand till cool. Add three eggs well beaten, and bake in gem-pans,

Dinnet' Bolls. — Make dough as directed in recipe for "Finger Rolls," make into balls as large as a medium-si/.ed hen's egg. )»lace on a Avell-Houred board, flour a small rolling-pin (three- ijnarters of an inch in diameter), press down so as nearly to divide