eggs.
1 pint of milk.
1 large tablespoonful of butter.
1 gill of yeast.
A little salt.
Make up at night. This makes two loaves.—Mrs. A. F.
Soda Muffins.
1 quart of flour.
2 eggs.
3 teaspoonfuls of cream of tartar.
1 teaspoonful of soda.
Add enough buttermilk to make a stiff batter, and bake immediately.
White Egg Muffins.
1 pint of flour.
Whites of 8 eggs, beaten to a stiff froth.
Add enough milk to make it into a thin batter. Put in a little salt. Very nice.—Mrs. C. C. McP.
Cream Muffins.
Beat the whites and yolks of four eggs separately. When well beaten, mix them and add to them a half pint of cream, a lump of melted butter half the size of an egg. Then mix in slowly one pint of flour and bake it quickly, in small tins, without any further beating. A delicious breakfast bread.—Mrs. McG., Ala.
Miscellaneous Yeast Breads.
Bunns.
1 pint of potato yeast.
4 ounces of sugar.
4 ounces of butter.
1 egg and as much flour as will make a soft dough.
Make as Sally-Lunn and bake in rolls.—Mrs. Dr. S.
Cottage Loaf.
1 quart of flour.
1 tablespoonful of sugar.
1 tablespoonful of butter.
1 tablespoonful of yeast.
2 eggs, and a little salt.
Make up at night for breakfast, mixing it with water. Bake in a quart tin pan.—Mrs. A. B.
Potato Bread.
1 quart of flour.
4 eggs.
4 good sized Irish potatoes, boiled, mashed and strained through a colander.
2 ounces of butter.
As much yeast as is needed to make it rise.
To be made up with water, not so stiff as light bread dough. Bake in a loaf or rolls.—Mrs. J. H. F.
Old Maids.
Made at night like common light bread. Roll out the size of saucers in the morning, for the second rising. Bake on a hoe, turning over as a hoe cake. Then toast the sides, in front of a fire. A very nice, old-fashioned bread.—Mrs. Dr. E.
Graham Bread.
The night before baking, make a sponge of white flour, using half new milk and half cold water, with a teacup two thirds full of home-made yeast. In the morning, put four tablespoonfuls of this sponge in a separate dish, adding three tablespoonfuls of molasses, a little milk or water, and stirring in as much Graham flour as you can with a spoon. Then let it rise and mould the same as white bread.
Brown Bread.
One quart of light bread sponge, one-half teacup of molasses. Stir into the above, with a large spoon, unbolted wheat meal, until it is a stiff dough. Grease a deep pan, put the mixture in; when light, put the pan over a kettle of hot water (the bread well covered), and steam for half an hour. Then put in the oven and bake until done. Especially good for dyspeptics.—Mrs. D. Cone.
Box Bread.
One quart of flour, one teacup of yeast, one teacup of melted lard or butter, four eggs, one teaspoonful of salt. Let it rise as light bread, and, when risen, make it into square rolls, without working it a second time. Let it rise again and then bake it.—Mrs. R. E. W.
Rusks.
1 cup of yeast.
1 cup of sugar.
1 cup of cream.
4 eggs.
Enough flour to make a batter, mixed with the other ingredients. Let it rise; then add enough flour to make rolls, and also add a teacup of lard and butter mixed. Bake as rolls after they have risen.—Mrs. H.
Egg Rusks.
Melt three ounces of butter in a pint of milk. Beat six eggs into one-fourth of a pound of sugar. Mix these ingredients with enough flour to make a batter, adding a gill of yeast and half a teaspoonful of salt. When light, add flour to make a dough stiff enough to mould. Make into small cakes and let them rise in a warm place while the oven is heating.—Mrs. Dr. S.
German Rusks.
1 quart of flour.
2 eggs.
2 cups of sugar.
2 cups of lard and butter mixed.
2 cups of potato yeast.
2 cups of milk.
1 nutmeg.
Put all the ingredients in the middle of the flour, work well together and set to rise as loaf bread. Wash the rolls over with butter and sugar.—Mrs. C. L. T.
French Biscuit.
1 quart of flour.
1 teaspoonful of salt.
Rub in one tablespoonful of butter and lard mixed.
Pour in half a teacup of yeast, two well beaten eggs, and enough water to make a soft dough. Knead half an hour. Then set to rise; when well risen, roll out, without kneading again. Handle lightly, first greasing the hands with butter. Cut with a biscuit cutter, greasing one biscuit and placing another on it. Set to rise a second time before baking.—Mrs. S. T.
Vanity Biscuit.
One pint of flour, one of milk, three eggs beaten well together. Bake in cups.—Miss D.
Beaten Biscuit.
One quart of flour, lard the size of a hen's egg, one teaspoonful of salt. Make into a moderately stiff dough with sweet milk. Beat for half an hour. Make out with the hand or cut with the biscuit cutter. Stick with a fork and bake in a hot oven, yet not sufficiently hot to blister the biscuit.—Mrs. S. T.
Another Recipe for Beaten Biscuit.
1 quart of flour.
1 teaspoonful of salt.
1 egg.
1 tablespoonful of butter and the same of lard.
Mix up these ingredients with skimmed milk, work them well together and beat fifteen minutes. Stick with a fork and bake quickly.—Mrs. E. B.
Soda Biscuit.
1 quart of flour.
1 heaping teaspoonful of cream of tartar, the same of soda, and the same of salt. Sift these together, then rub in a tablespoonful of lard and make up the dough with milk and water.—Mrs. E. B.
Cream Biscuit.
1 quart of sifted flour.
Four teaspoonfuls of cream of tartar and two teaspoonfuls of fine table salt, which must be well diffused through the flour. Then add two ounces of fresh, good butter. Take one pint of pure, sweet cream, put in it two even teaspoonfuls of soda and then add it to the flour. The dough ought to be very soft; but should it be too soft, add a little more flour. Work it well, roll it out half an inch thick, cut with a biscuit cutter and bake in a quick oven five minutes.—Mrs. J. H. F.
Excellent Light Biscuit.
Boil