1 teacup of milk.
Rub the potato in the flour, then the lard and other ingredients, making it into a soft dough. Then set it to rise, at night if you wish it for breakfast next morning. Early in the morning, take off a piece of dough, the size of a biscuit, roll it out, about five inches long, then turn it about half over. When you have made up all the dough, in shapes like this, place them on a dish or board, cover with a napkin and set aside for a second rising. When ready to bake, dip a feather in water and pass over them to prevent the crust being too hard. If the dough should be sour, knead in a little soda, which will correct it—Mrs. A. C.
Another Recipe for Turnovers.
1 quart of flour.
4 eggs.
1 tablespoonful of lard or butter.
1 tablespoonful of yeast.
Set it to rise, then make them up round and flat, greasing the upper side with lard and turning over one side. When well risen the second time, bake—Mrs. I.
Twist.
From the dough of loaf bread or French rolls, reserve enough to make two long strips or rolls, say, fifteen inches long and one inch in diameter. Rub lard well between the hands before handling and shaping these strips. Pinch the two ends so as to make them stick together. Twist them, pressing the other ends together to prevent unrolling.—Mrs. S. T.
Pockets.
1 quart of flour.
4 eggs.
1 cup of butter.
1 cup of yeast.
1 large Irish potato, boiled and mashed into the flour.
Add the yeast, butter and eggs, after mashing the potato in the flour. Knead all together and set to rise.
Sally-Lunn.
1 quart of flour.
1 teaspoonful of salt.
1 tablespoonful of white sugar.
Rub in a heaping tablespoonful of butter and lard in equal parts,
then rub in an Irish potato, mashed fine.
Half a teacup of yeast.
3 eggs well beaten.
Make up the dough to the consistency of light bread dough, with warm water in winter, and cold in summer. Knead half an hour. When it has risen light, handle lightly, put into a cake-mould and bake without a second kneading.—Mrs. S. T.
Another Recipe for Sally-Lunn.
1 quart of flour.
1 tablespoonful of yeast.
4 eggs well beaten.
2 oz. of butter or lard.
1 pint of milk.
Set it to rise in the pan in which it is to be baked.—Mrs. A. C.
Another Recipe for Sally-Lunn.
3 pints of flour.
1 tablespoonful of butter and the same of lard.
3 eggs.
1 light teacup of yeast.
2 large tablespoonfuls of sugar.
Use as much milk in mixing as will make a soft dough. Work this well, as it gets only one working. Then grease it, put it in a greased pan, and set it in a warm place to rise. Bake about an hour.—Mrs. Dr. T.
Recipe for the Same.
1 quart of flour.
3 tablespoonfuls of yeast.
3 eggs.
1 saltspoonful of salt.
Butter the size of an egg.
Make up with new milk into a tolerably stiff batter. Set it to rise and when risen pour into a mould and set to rise again, as light bread. Bake quickly.—Mrs. L.
Quick Sally-Lunn.
1 quart of flour.
Half cup of butter.
2 eggs.
2 cups of milk.
Two teaspoonfuls of cream of tartar.
1 teaspoonful of soda.
2 tablespoonfuls of sugar.
1 saltspoonful of salt.
Bake fifteen minutes.—Mrs. Dr. S.
Muffins.
1 quart of flour.
6 eggs, beaten very light.
2 tablespoonfuls of butter.
2 tablespoonfuls of yeast.—Mrs. Dr. E.
Sweet Spring Muffins.
Sift three good pints of flour. Beat well six eggs, leaving out one and a half of the whites. Then beat into them as much flour as they will take in; then add milk and flour alternately (beating all the while) till all the flour is used. Add five tablespoonfuls of yeast, and when this batter is well beaten, stir into it two ounces of melted butter, cooled but liquid. The batter must be as stiff as can be beaten with an iron spoon. Bake in a hot oven.—Mrs. L.
Salt Sulphur Muffins.
Work together, about twelve o'clock in the day, one pint of yeast, half a pint of water, six eggs, one pound of butter and enough flour to make a dough just stiff enough not to stick to the fingers. After the dough is risen, make it out in biscuit and allow half an hour or more for them to rise before baking.—Mrs. L.
Superior Muffins.
1 quart of flour.
1 teaspoonful of salt.
1 tablespoonful of white sugar.
Rub in one heaping tablespoonful of butter and lard mixed, and one tablespoonful of Irish potato, mashed free from lumps.
Pour in three well beaten eggs and a half teacup of yeast. Make into a soft dough with warm water in winter and cold in summer. Knead well for half an hour. Set to rise where it will be milk-warm, in winter, and cool in summer. If wanted for an eight o'clock winter breakfast, make up at eight o'clock the night before. At six o'clock in the morning, make out into round balls (without kneading again), and drop into snow-ball moulds that have been well greased. Take care also to grease the hands and pass them over the tops of the muffins. Set them in a warm place for two hours and then bake.
These are the best muffins I ever ate.—Mrs. S. T.
Parker House Muffins.
Boil one quart of milk. When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast. Then stir in three well beaten eggs. Let it rise in a warm place in winter and a cool one in summer, eight or ten hours. When risen light, stir in one tablespoonful melted butter and bake in iron muffin moulds.—Mrs. W. H. M.
Muffins.
1 quart of flour.
1 pint milk.
3 eggs.
1 heaping tablespoonful lard.
1 heaping tablespoonful butter.
½ cup yeast.
1 teaspoonful sugar.
Mix and beat till perfectly light.—Mrs. W. S.
Another Recipe for Muffins.
One quart of milk, one dozen eggs, one pound of butter. Beat the butter and yolks together. Beat the whites to a stiff froth. Make the batter the consistency of pound cake, and bake in snow-ball cups as soon as made.—Mrs. C. W. B.
Muffin Bread.
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