The art of cooking

Note. — In using baking powder for dough, the quicker the mixture containing it is baked, and the less handled, the more satisfactory the result. French Rolls. — One ounce of butter, one saltspoonful of salt, one-half pint of milk, one egg, two tablespoonfuls of brewers yeast, one and one-half pounds of flour. First place the butter and milk together in a tin basin and placing this over the fire, let them heat until the milk becomes tepid. Put the yeast into a mixing bowl, and pour over this the tepid mixture. Beat the egg thoroughly, and pour this also into the bowl, together with the salt, stir into the mixture the flour, cover the bowl with a cloth and stand it in a warm place for two hours to allow its contents to become light. At the end of this time knead the light dough until it cleaves from the sides of the bowl, after which divide it into twelve rolls, form them upon a mixing board and place them on a slightly floured baking tin, and allowing them to stand to rise for twenty minutes, bake in a quick oven for ten minutes. Serve hot. Milk Biscuit. — One gill of milk, one ounce of butter, one teaspoonful of baking powder, one-half pound of flour, one saltspoonful of salt Put the milk into a small saucepan together with the butter, and place all over the fire. When the milk becomes tepid, put the flour into a bowl, mix with it the salt and baking powder, and pour into the centre of this the contents of the saucepan. Mix all to a stiff, smooth paste, turn this out upon a mixing board, and roll it out as thinly as possible. Take a small biscuit cutter and cut the dough into rounds, pricking each several times on the top with a fork. Arrange the biscuit upon a slightly greased baking tin, and bake them in a moderate oven fifteen minutes. Muffins. — One pint of milk, one pint of flour, one teaspoonful of salt, two ounces of butter, three eggs. TIBBIE SHIEVS OR GIRDLE SCONES. 193 Put the fiour into a bowl, mix with it the salt, make a little hole in the centre of the flour, and separating the whites from the yolks of the eggs, drop the yolks into this hole, and place the whites upon a plate. Melt the butter, taking care that it does not become hot, and pour this over the yolks of eggs, when the milk also must be poured in, and as it is poured the dry flour must be worked in from the sides. When all the flour is mixed in, the mixture should be beaten until bubbles arise upon its surface. Whip the whites of eggs to a stiff froth, and stir this lightly into the batter. Slightly grease and heat twelve muffin rings, place them into a baking pan and pour into them equal parts of the batter, when they must be put into a very quick oven and baked for ten minutes. Serve hot. Note. — A very delicious muffin may also be made after this recipe, of equal parts of corn meal and wheat flour. Tibbie Shiel's or Girdle Scones.— One pound of flour, one teaspoonf ul of bi-carbonate of soda, one-half teaspoonful of cream of tartar, one-half teaspoonful of salt, three gills of butter milk. Put the flour into a bowl and mix through it the salt, place the soda and cream of tartar upon a plate, and make all smooth with the back of a teaspoon. Mix this also with the flour, pour in the butter milk and stir all thoroughly together. Flour a mixing board, pour the batter out upon this, and adding a little flour from time to time to prevent sticking, knead the batter until it becomes a dough, stiff enough to roll out. Cut the dough in two pieces, and roll each piece out round, and to about half an inch in thickness. Divide each round into four pieces, place them on a heated girdle and bake them fifteen minutes, turning them once meantime. Serve cold with butter.