egg. Add one teacup of milk and one of yeast. Stir in enough flour to make a good batter and set it to rise. It will take about two quarts of flour. When light, make up the dough. You generally have to add more water or milk. Roll thick, let them rise slowly, but bake them quickly.—Mrs. M. G. H.
Light Biscuit.
Two quarts flour, one large tablespoonful lard, and the same of butter. Salt to the taste. One teaspoonful soda and enough buttermilk to make a soft dough. Bake quickly.—Mrs. Dr. S.
Thick Biscuit.
One quart flour, one large tablespoonful lard and butter mixed, one teaspoonful salt, enough morning's milk to make a stiff dough. Work well and beat with a rolling-pin or iron pestle, at least half an hour. Make into small biscuit and bake in a quick oven. This will make sixteen biscuit.—Mrs. M. A. P.
Thin Biscuit or Crackers.
One quart of flour, one tablespoonful lard and butter mixed, a little salt. Make a stiff paste with water. Beat the dough till it blisters. Roll thin, stick, and bake quickly.—Mrs. A. C.
Soda Crackers.
1 quart of flour.
1 tablespoonful of lard and butter mixed.
1 egg; a little salt.
1 teaspoonful of soda, sifted into the flour.
Make a stiff paste with buttermilk, beat until light, roll tolerably thin, cut in squares, prick, and bake quickly.—Mrs. A. C.
Huntsville Crackers.
Take a lump of risen dough, as large as your double fist, a heaping teaspoonful of loaf sugar, beaten with the yolk of an egg. Mix with the dough a lump of butter the size of a hen's egg and an equal quantity of lard, a tablespoonful of soda, dissolved in a cup of cream. Beat a long time, stirring in flour all the while, till quite stiff. Roll out, cut in square cakes and bake in a brisk oven.—Miss E. P.
Water Crackers.
1 lb. of flour.
1 teaspoonful of salt and the same of soda.
1 tablespoonful of lard.
Make up with sweet milk, beat well, roll thin, and bake quickly.
Wafers.
1 quart flour.
Yolk of one egg.
1 heaping tablespoonful lard.
A little salt.
Mix with milk, as stiff as you would for biscuit. Beat well with the biscuit beater, roll out thin and put in the wafer irons. Put in the fire and bake.—Mrs. W. S.
Nun's Puffs.
Boil one pint of milk with half a pound of butter. Stir them into three-quarters of a pound of flour and let them cool. Then add nine eggs, yolks and whites to be beaten separately, and whites to be added last. Fill cups or tins half full and bake. When done, sprinkle with white sugar while hot. Very nice for tea.—Mrs. A. D.
Miscellaneous Flour Breads.
Lapland Bread.
1 quart of flour.
1 quart of cream.
1 teaspoonful of salt.
Twelve eggs (whites and yolks beaten separately and very light). Put the whites in the batter the last thing, beat very light, bake in a quick oven, in small tins, which must be perfectly dry and sprinkled with a little flour before being greased. A delicious bread.—Mrs. Dr. J.
A Plainer Recipe for the Same.
1 pint of flour.
1 pint of milk.
2 eggs.
Beat the eggs well and stir in the flour and milk. Bake in little pans.
New Bread.
1 quart of flour.
1 dessertspoonful of lard and the same of butter.
1 teaspoonful of soda.
Work the lard and butter in the flour, and sprinkle in the soda, with salt to taste. Mix with buttermilk or clabber to the consistency of biscuit. Roll it round to the size of a teaplate. Made just before eating.—Mrs. F.
Henrietta Bread.
1 pint of flour.
1 pint of sweet milk.
2 eggs, beaten separately.
1 tablespoonful of lard or butter.
Make the consistency of poor man's pudding. Bake in cups.—Mrs. K.
Jenny Lind Bread.
1 quart of sifted flour.
A lump of butter the size of an egg.
2 teacups of milk.
4 eggs.
1½ teaspoonfuls of soda.
2 teaspoonfuls of cream of tartar.
Bake twenty minutes.—Mrs. L.
Lunch Bread.
1 pint of flour.
1 tablespoonful of butter.
3 tablespoonfuls of sugar.
1 teaspoonful of soda.
2 teaspoonfuls cream of tartar.
2 eggs.
1 cup of milk and a little salt.
Bake in a flat pan in a quick oven. To be eaten hot with butter.—Mrs. I. H.
Breakfast Puffs.
One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk and milk together, then add the flour, and lastly the white of the egg. Bake a few minutes in a hot oven.—Mrs. I. H.
Another Recipe for the Same.
Take two eggs well beaten and stir into a pint of milk; add a little salt, two spoonfuls of melted butter, one and one-half pints of flour. Stir thoroughly, so as to avoid lumps. Grease the cups in which you pour the batter, and fill them two-thirds full.
Salt-Risen Bread.
Make into a thin batter:
1 pint of flour.
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