The Blue grass cook book

Egg Kisses 343 Chocolate Egg Kisses 343 Fondant 344 Fudge 344 Nan's Candy 345 Peanut Brittle 345 Peppermint Candy 345 Pralines 346 Salted Almonds 346 White Cream Candy 346 White Taffy Candy 347 CHEESE Cheese Omelet 349 Cheese Souffle 349 Cheese Sticks 350 Cheese Straws 350 THE BLUE GRASS COOK BOOK Breads BEATEN BISCUITS Miss Lyle 1 pint of flour, 1 rounded tablespoon of lard, 1 good pii\ch of salt. Mix with very cold sweet milk to a stiff dough. Work 150 times through a kneader. Roll into sheet one-half inch thick. Cut out or make out with the hands. Stick with a fork and bake in a hot oven about twenty minutes till a rich brown. MT. AIRY BEATEN BISCUITS Mrs. Simms S pints of flour sifted, 1 large kitchen spoon of lard, 1 teaspoon salt. Have the lard well chilled on ice. Rub the lard into two pints of the flour. Make this into a stiff dough with ice water and a very little milk. Work through a kneader 150 times, gradually adding the other pint of flour, or till the dough is perfectly smooth. Roll out one-half inch thick, cut into biscuits, stick with a fork, and bake in a moderate oven till light brown. Serve hot. BEATEN-BISCUIT SUG- GESTIONS The dough can be kept for two days if put in a tightly covered jar and kept on ice or in a cool place. Roll from 150 to 200 times through the kneader. Bake from twenty to twenty-five minutes in a hot oven. If the stove is hot enough to blister them before they are baked, place a bread-pan on the upper grating. Many of the best housekeepers prefer the old way of making the biscuits out by hand to the use of the cutter. BROWN BISCUITS Mrs. John W. Fox 1 quart of new flour, unbolted or Graham flour, S tablespoons lard or butter, 1 cup of buttermilk with one teaspoon soda, ^ teaspoon salt, 2 teaspoons brown sugar. Make this into soft dough, work little, roll out, and cut into biscuits and bake in a quick oven. CREAM BISCUITS Mrs. Henry C. Buckner Mix 1 quart of floiu", 5 ounces butter, 2 teaspoons of baking-powder and a little salt very lightly together, Add one quart of sweet cream, and work very well for several minutes. Roll out as thick as a silver dollar. Cook in hot oven. Serve hot with honey or preserves. DIXIE BISCUITS Mrs. Charles Ellet CabeU 3 pints of flour, 2 eggs, 1 small cup of yeast, 1 cup of sweet milk, 2 tablespoons lard, 1 teaspoon of salt. Mix up the bread at eleven o'clock and let it rise. At four o"'clock roll out and cut into biscuits two sizes, putting the small one on top and let it rise till supper. Bake twenty minutes. FRENCH BISCUIT Mrs. Joseph Holt 4 pints of flour, 4 eggs, 4 teaspoons of sugar, 1 tablespoonful of butter, 1 teacup of yeast, 1 pint of sweet milk. Work it well and let it rise. Work It the second time and roll the dough thin. Cut out the biscuit, lard one side and place one on top of another and let it rise again. SODA BISCUITS 1 quart flour, 1 pint of buttermilk, 1 tablespoon lard, ^ teaspoon soda, ^ teaspoon salt, Make into biscuits and bake quickly. BREAD-CRUMB BATTER CAKES FOR BREAKFAST