Mss. R. Spaulding, Aurora, N. Y., Oct., 1872, says . “This may certify
that I have been troubled with Ktoetamatism so severely, that for
three months I could not sleep much nights. My hands swelled exceed¬
ingly, and my fingers were drawn out of shape. I tried most all the reme¬
dies I could hear of, without any particular benefit, until I finally used
‘Trask’s Magnetic Ointment,’ which completely cured me. I used three
bottles only.
<12)
King of the Blood cures Constipation.
Bread, Breakfast , Tea and Sweet Cakes, Continued. 13
SOUK. MEEK RlBCUITi — Rub half a spoonful of butter or lard
into one quart of flour, and wet it. with one quart of sour milk, into which
you have previously stirred ©ne teaspoonful of saleratus, which had been dis¬
solved in a little hot water. Use as much more flour as you find necessary to
make the dough stiff enough to roll out. Roll on the board about an inch thick
and cut with a biscuit cutter. Bake in a quick oven. If you use lard for
shortening, add one teaspoonful of salt.
ip RIDIJI.E CAKES.-5wr Milk or Buttermilk Cakes.— Two
coffee cups of sour milk or buttermilk, one teaspoonful of saleratus✪ Sour Milk Biscuit dis¬
solved in a little hot water, and flour enough to pour. Grease the griddle with
a piece of* fat salt pork, and fry the cakes a light brown.
"WJICE CAKES. — Make with sour milk, as directed above, and add
i K two well-beaten eggs, one cup of boiled rice, and one teaspoonful of salt✪ Rice Cakes,
j They require a longer time to fry than the plain do, but are very nice.
j TNDIAN CAKE^ — Make as the first, using half flour and half In-
j dian meal, and one teaspoonful of salt. These require a longer time to fry
| than when made with all flour.
j COFFEE ROIX8. — Take twelve cups of flour, one of white sugar,
one half of butter or lard, one of yeast, one grated nutmeg, and three
eggs. Mix with three large cups of warm milk, and let it rise over night; if
well risen in the morning, knead and set in a cool place until three o'clock in
the afternoon, then shape into long rolls, .as you do White Mountain rolls, and
let them rise one hour and a half. Bake half an hour in a moderate oven.
When done, glaze them with a little milk in which a little brown sugar has
been dissolved, and set them back in the oven for two minutes. These are
for tea. They are nice, sliced thin, when cold.
-Bunns are made the same as coffee rolls✪ Coffee Rolls, with the addition of
two cups of English currants. They are shaped like biscuit, only a little
smaller.
||IT^NS.
two rnnQ
l?EOUK
two
DEOP CAKES,— One pint of new milk, four eggs,
two tablespoonfuls of sugar, half a cup of butter, and four and a
half of flour✪ Drop Cakes. Beat the eggs to a froth, melt the butter and turn upon the
eggs with the milk and sugar; then stir in the flour, and bake in earthen cups
one hour.
^UEA CAKE* — One spoonful of butter, one cup of sugar, one of milk,
one teaspoonful of saleratus, two of cream of tartar, and one pint of
flour. Beat the sugar and butter together, and then the two eggs; next stir
the milk with them, and then stir in the flour in which the saleratus and cream
of tartar have been thoroughly mixed. Turn it, about an inch deep, into
shallow pans, and bake in a quick oven. To be eaten warm.
'B3EK.IHLY CAKE. — Make the same as tea cake, only measure the pint
of flour before it is sifted, and stir in one pint of blueberries✪ Blueberry Cake.
Page 14 · 9 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mrs. R. Spaulding, Aurora, N. Y., Oct., 1872, says: "This may certify that I have been troubled with Rheumatism so severely, that for three months I could not sleep much nights. My hands swelled exceed¬ ingly, and my fingers were drawn out of shape. I tried most all the reme¬ dies I could hear of, without any particular benefit, until I finally used ‘Trask’s Magnetic Ointment,’ which completely cured me. I used three bottles only.
<12)
King of the Blood cures Constipation.
Bread, Breakfast , Tea and Sweet Cakes, Continued. 13
SOUR MILK BISCUITS. — Rub half a spoonful of butter or lard into one quart of flour, and wet it with one quart of sour milk, into which you have previously stirred one teaspoonful of saleratus, which had been dissolved in a little hot water. Use as much more flour as you find necessary to make the dough stiff enough to roll out. Roll on the board about an inch thick and cut with a biscuit cutter. Bake in a quick oven. If you use lard for shortening, add one teaspoonful of salt.
GRIDDLE CAKES.—Sour Milk or Buttermilk Cakes.— Two coffee cups of sour milk or buttermilk, one teaspoonful of saleratus dissolved in a little hot water, and flour enough to pour. Grease the griddle with a piece of fat salt pork, and fry the cakes a light brown.
RICE CAKES. — Make with sour milk, as directed above, and add two well-beaten eggs, one cup of boiled rice, and one teaspoonful of salt. They require a longer time to fry than the plain do, but are very nice.
INDIAN CAKES. — Make as the first, using half flour and half Indian meal, and one teaspoonful of salt. These require a longer time to fry than when made with all flour.
COFFEE ROLLS. — Take twelve cups of flour, one of white sugar, one half of butter or lard, one of yeast, one grated nutmeg, and three eggs. Mix with three large cups of warm milk, and let it rise over night; if well risen in the morning, knead and set in a cool place until three o'clock in the afternoon, then shape into long rolls, .as you do White Mountain rolls, and let them rise one hour and a half. Bake half an hour in a moderate oven. When done, glaze them with a little milk in which a little brown sugar has been dissolved, and set them back in the oven for two minutes. These are for tea. They are nice, sliced thin, when cold.
Buns are made the same as coffee rolls, with the addition of two cups of English currants. They are shaped like biscuit, only a little smaller.
|DROP CAKES.— One pint of new milk, four eggs, two tablespoonfuls of sugar, half a cup of butter, and four and a half of flour.ur. Beat the eggs to a froth, melt the butter and turn upon the eggs with the milk and sugar; then stir in the flour, and bake in earthen cups one hour.
TEA CAKE. — One spoonful of butter, one cup of sugar, one of milk, one teaspoonful of saleratus, two of cream of tartar, and one pint of flour. Beat the sugar and butter together, and then the two eggs; next stir the milk with them, and then stir in the flour in which the saleratus and cream of tartar have been thoroughly mixed. Turn it, about an inch deep, into shallow pans, and bake in a quick oven. To be eaten warm.
BLUEBERRY CAKE. — Make the same as tea cake, only measure the pint of flour before it is sifted, and stir in one pint of blueberries.
Records on this page
Sour Milk BiscuitIndian CakesMilk or Buttermilk CakesTea CakeRice CakesCoffee RollsDrop CakesBlueberry CakeBerkshire Cake