Recipes Tried and True Part 34

BEATEN BISCUIT. GAIL HAMILTON.

One quart flour, one heaping tablespoonful lard, water to make stiff dough, a little salt. Beat well with rolling pin; work into flat biscuit; make a few holes in each with a fork. Bake in quick oven.

TO MAKE RUSKS. MRS. G. A. WRIGHT.

One quart of bread sponge, one coffee-cup white sugar, one teacup b.u.t.ter, two eggs, one pint sweet milk, a little salt. Beat the sugar and eggs well before adding the milk. Flour to knead well.

PARKER HOUSE ROLLS. MRS. CHARLES MOORE.

Rub one-half teaspoon of lard and one-half of b.u.t.ter into two quarts of sifted flour. Into a well in the center of flour, one pint cold boiled milk, and add one-half cup yeast or one cake dry yeast, dissolved in one-half cup warm water, one-half cup sugar, and a little salt. Set at one o'clock [ten p.m. for dinner next day?]; make up at two o'clock, and put in pans at half past four for six o'clock tea.

Keep in warm place.

BAKING POWDER BISCUIT. MRS. H. T. VAN FLEET.

To one pint of flour, add two teaspoonfuls of baking powder; sift together; add one heaping tablespoon of b.u.t.ter, and a pinch of salt.

Use enough sweet milk to make a very soft mixture. Work the b.u.t.ter through the milk in the center of flour. Do not roll out on board, as the mixture is too soft, but make out by hand as you would light rolls. Avoid kneading. Bake in quick oven.

DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER.

Two tablespoonfuls b.u.t.ter, two tablespoonfuls sugar, two eggs. Beat the three articles all together; add a little salt, one cup sweet milk, two cups flour, three teaspoonfuls baking powder. Grease a large dripping pan with b.u.t.ter. Drop a tablespoonful in each place.

Bake twenty minutes.

GOOD m.u.f.fINS (CHEAP AND EASY). MRS. E. FAIRFIELD.

One egg, one cup milk, one tablespoon sugar, one tablespoon b.u.t.ter, two teacups flour, three teaspoons baking powder, one teaspoon salt.

Mix yolk of egg, b.u.t.ter, and sugar; add then the flour, baking powder, and salt, sifted together; then white of egg, beaten well. Bake ten minutes in quick oven. Much of the success in baking depends upon having the iron m.u.f.fin ring well heated on the top of stove before putting the batter in them.

m.u.f.fINS. MRS. W. C. BUTCHER.

Three eggs beaten separately, one-half cup of sugar, two-thirds cup of b.u.t.ter, one pint of sweet milk, two heaping teaspoons of baking powder; add flour to make it as thick as cake batter.

m.u.f.fIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY.

Two pints of flour, three tablespoons of sugar, one tablespoon of melted b.u.t.ter, one egg, one pint of sweet milk, three teaspoons of baking powder. Bake in a quick oven in m.u.f.fin rings, or drop the dough from the end of your spoon as you do for drop cake. To be eaten hot. Try with a broom splint, as cake. Enough for four or five large persons.

QUICK m.u.f.fINS. MRS. S. E. BARLOW.

One cup flour, one heaping teaspoon baking powder, one egg, two tablespoons melted b.u.t.ter, a little salt; mix all together; before stirring them, add sufficient water to make a stiff batter. Bake in hot oven about fifteen minutes.

m.u.f.fINS. MRS. A. C. AULT.

One cup sweet milk, one-half cup b.u.t.ter, one egg, one tablespoonful sugar, two teaspoonfuls baking powder, two and one-half cups flour, a pinch salt.

"ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour.

m.u.f.fINS. MRS. T. H. LINSLEY.

To each cup of flour, add two teaspoons of baking powder, large pinch of salt; moisten with sweet milk to the consistency of drop dough.

Have m.u.f.fin pans hot, with a teaspoonful of b.u.t.ter in each. Bake ten minutes in hot oven.

CORN m.u.f.fINS. E. S.

Make just as you do wheat m.u.f.fins, using one-half wheat flour, and one-half corn meal.

Graham m.u.f.fins are made in the same manner, using equal parts wheat and graham flour.

FRENCH BREAD GRIDDLE CAKES. MRS. R. H. JOHNSON.

One pint bread-crumbs. One pint milk; scald, and pour over bread crumbs at night to make a batter. Four eggs, two cups or less flour, one-half cup or less b.u.t.ter. Bake like buckwheats.

VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H. LINSLEY.

One pint rich sour milk, one well beaten egg, one large tablespoon flour, teaspoon soda, meal enough to make the mixture not quite as thick as for flour cakes.

CORN MEAL GRIDDLE CAKES. MRS. F. E. H. SELLERS.

One and one-half pints sour milk, one good teaspoonful soda, one teaspoonful salt, one pint corn meal, one-half pint flour, one egg.

ANNIE'S CORN CAKES.