HOW WE COOK IN TENNESSEE

pour into a well greased pan; bake. Rice bread can be made the same way. — Mrs. Reese Lillard.

Rye Bread. — Two quarts of wheat flour, one quart of rye flour, mixed; put yeast in flour and set to rise. In making yeast use one pint of water, one pint of sweet milk; let come to the scald; add one tablespoon sugar, one teaspoon salt, tea- spoon lard or butter, two cakes of compressed yeast ; let rise ; make in loaves, let rise ; then bake for forty minutes. Put the yeast in flour and make up; don't let yeast rise. — Mrs. J. C. Lanham.

Rusk. — Take a piece of light dough, work in butter the size of large egg, half cup white sugar, half cup milk, Dainty flour enough to make a soft dough ; keep it warm for half hour or so and then make into rolls, and when light bake them. — Mrs. E. J. Taylor.

Rusks. — Three cups Dainty flour, two eggs, half teaspoon salt, one-third teaspoon cinnamon, two tablespoons sugar, one-third teaspoon nutmeg, two teaspoons Rumford baking powder, one and one-half cups milk.

Currant Bread. — Cream two tablespoonfuls of butter with one-half cupful of sugar. Beat two eggs light and stir into the butter and sugar, add one cupful of milk, four cupfuls of Dainty flour to which has been added one teaspoonful of baking pow- der, and last two tablespoonfuls of cleaned currants dredged with flour. Roll out, cut into rounds or make in a loaf, and bake in a moderate oven. Eat hot with butter.

Biscuits. — Into a quart of sifted Dainty flour put two heaping teaspoonfuls of baking powder and a pinch of salt; mix to- gether while dry, then rub into it a piece of lard a little larger than an egg; mix with cold sweet milk; roll thin; cut with a tin cutter, and bake to a light brown in a hot oven; send to the table immediately.

Sweet Milk Biscuit.— To one quart of Dainty flour add one- half teaspoonful of soda and one teaspoonful of cream tartar

124 HOW WE COOK IN TENNESSEE.

and sift five times; one teaspoonfnl of bntter and one of lard; moisten with sweet milk and bake in a moderate oven. — Mrs. M. I. Best.

Soda Biscuit. — One quart dainty flour, one small teaspoon soda, one teaspoon baking powder, one teaspoon salt, one pint buttermilk, a good tablespoon lard. Sift flour, containing salt, baking powder, soda ; rub in lard and add milk. Bake in quick oven. More baking powder may be added, if you wish the dough to rise more.

Drop Biscuits. — One quart of flour, three teaspoonfuls of baking powder, teaspoonful of salt, butter the size of an egg rubbed into the flour, one pint of milk; drop from a spoon into buttered pan; bake in a quick oven by turning full flame on the gas stove.

Baking Powder Biscuit. — Take one quart dainty flour, one tablespoon lard, half teaspoon salt, two teaspoons baking powder; mix into a soft dough, with sweet milk and water, half and half; handle very little; roll, cut and bake in quick oven. — Mrs. Reese Lillard.

Sweet Potato Biscuit. — Take one pint of boiled and mashed sweet potatoes, one tablespoon butter, one pint sour milk, two eggs, one level teaspoon soda and flour to make a very soft dough ; roll, cut and bake in moderate oven. — Mrs. Lillard.

Spoon Biscuit. — Eight large kitchen spoons dainty flour, two full teaspoons baking powder, pinch of salt, two tablespoons butter ; mix to a stiff batter with ice water ; drop by spoonfuls into a buttered pan and bake quickly. — Mrs. Reese Lillard.

Beaten Biscuit. — One quart of dainty flour, a large table- spoon of lard, salt; make up dough very stiff with equal parts of sweet milk and cold water; beat until smooth and inclined to ' ' blister ' \ Then roll moderately thin, prick with a fork each biscuit. Cook slowly in a moderate oven. — Mrs. T. H. Temple.

Beaten Biscuit. — One quart flour, one teaspoon salt, piece of lard size of an egg, adding enough water to make stiff dough.

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Make dough much stiff er than other breads; beat steadily half hour by the clock. Cut with biscuit cutter, rather small, half an inch thick, and do not let them touch in the pan. Stick them with a fork. Let the stove be very hot. — Virginia Cook Book.

Oat Meal Scones. — One cup cold cooked oatmeal, one and one- half cups flour, one egg, one tablespoon butter, two teaspoons baking powder, milk if required, half teaspoon salt. Sift to- gether flour, salt and baking powder ; rub in the butter and add oatmeal. Blend this with the flour and mix to a dough with the egg, adding milk if required. Roll three-quarters inch thick, cut into triangular cakes and bake, either in the oven or on a hot griddle.

Royal Baking Powder.— One pound cream tartar, half pound soda, one big cup flour; mix and sift seven times. Use a little less of this than the bought baking powder.

Superior Rice Waffles. — One quart dainty flour, three eggs, one cup boiled rice beaten into the flour, one light teaspoon soda. Make into a batter with buttermilk. Bake quickly in waffle irons. Batter made as above and baked on a griddle makes excellent breakfast cakes.

Waffles. — Two eggs, two cups buttermilk, half teaspoon soda, salt; stir in flour to make a thick batter and pour in lump of melted butter size of egg. — Mrs. E. J. Taylor.

Waffles. — To one pint buttermilk add two eggs, one pint dainty flour, one tablespoon of lard, one teaspoon salt, one tea- spoon soda. Dissolve in milk.

Waffles. — Two eggs beaten separately, two teacups butter- milk, half teacup sweet milk, two tablespoons lard, one level teaspoon soda, one level teaspoon salt, one pint Dainty flour; add beaten whites last and fry in quite hot waffle irons. — Ten- nessee Cook Book.

Waffles. — One pint dainty flour, two eggs, -one cup sweet milk, one tablespoon baking powder, a pinch of salt, one table- melted lard. Beat eggs well; add milk, then flour, baking