Aunt Caroline's Dixieland recipes

Beat eggs together, add milk, and salt and pour this on the flour. Mix well and bake about forty minutes in rather slow oven. Serve at once. DIXIE BISCUIT One pint of milk, One teaspoonful of lard, Two teaspoonsful of butter, Two teaspoonsfuls of sugar. One heaping teaspoonful of salt. One-half yeast cake, Six cupfuls of flour. Put milk on stove in double boiler with butter, salt, lard and sugar. When milk becomes scalded, let it cool until blood heat. Dissolve yeast and stir it into the scalded milk. Then add to milk when cooled two and a half cups of flour and mix to a stiff batter. Next add an egg well beaten to the batter and put the batter in a warm pice to rise. Let it rise about five hours and then knead as for ordinary biscuit using three and a half cups of flour. Knead until dough can be handled easily, then roll out to one-half inch thickness. Rub each biscuit with melted butter, put two biscuits together and place in pans far enough apart not to touch. Bake fifteen or twenty minutes in hot oven. FLOUR MUFFINS Two eggs. One cup of milk. One and one-half cups of flour, One tablespoon of lard, One teaspoonful of salt. Two teaspoonfuls of baking powder. Beat eggs separately. To yolks, add salt, melted lard, milk, flour, and baking powder. Lastly, put in the well beaten whites and bake twenty or twenty-five minutes. BALTIMORE EGG BREAD Two eggs, Three cups of meal, Four cups of sour milk. One tablespoonful of lard. One teaspoonsful of salt. One-fourth teaspoonful of soda, One and one-half teaspoonfuls of baking powder. Beat eggs well together, add milk, meal, salt, soda and baking powder and lastly the hot melted lard. Bake in moderate oven. One cup of fresh corn cooked until tender may be added to the batter. SOUTHERN PASTRY One cup of flour. One-fourth teaspoonful of salt. One-fourth cup of lard or butter. Mix flour and salt, work lard lightly into the flour and mix with iced water to make stiff dough. Do not knead dough at all, just mix lightly together. GRIDDLE CAKES One and one-half cups of stale bread crumbs, Two cups of milk. One tablespoonful of butter. One teaspoonful of salt. One-half cupful of flour. Scald milk and pour over bread crumbs. Beat two eggs well together, then add salt, milk and bread crumbs, flour and lastly the melted lard or butter. SALLY LUNN One quart of flour, Four eggs, One tablespoonful of sugar, One cup of yeast, One cup of milk, One teaspoonful of salt, One-half cup of butter, One-half cup of lard. Beat the eggs separately. Then mix and add yeast and sugar. Sift salt into flour, melt butter and lard and add eggs, yeast and milk before putting in flour. Leave in bowl and set away to rise. When risen, beat hard and put into greased pan to rise again. For seven o'clock tea make it at twelve. JEFF. DAVIS MUFFINS Two eggs. One cup of sour milk. One cup of meal, One-half cup of flour, One teaspoonful of salt, Two teaspoonsfuls of baking powder. One tablespoonful of lard. Beat eggs separately. To yolks add salt, milk, melted lard, meal, flour and baking powder. Lastly put in the well beaten whites and bake in moderate oven.