Buckeye cookery

ae Dy Rusk. . ne _ One pint milk, three eggs, one tea-cup each of butter and sugar, and one coffee-cup potato yeast; thicken with flour, and sponge over _ night; in the morning stir down, let rise, and stir down again; when | it rises make into a loaf, and let rise again; then roll out like soda biscuit, cut and put in pans, and, when light, bake carefully. Or when baking take four cups dough, one-half cup butter, one cup sugar, three eggs; mix thoroughly, adding enough flour to mold easily; let rise, make into rather high and narrow biscuit, let rise again, rub the tops with a little sugar and water, then sift over it dry sugar. Bake twenty minutes. LEBANON Rusk. One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs; mix together; when raised light, add half cup butter or lard, and flour to make a soft dough, and, when quite light, mold into small cakes, and let them rise again before baking. If wanted fr co set about nine a. m.—Mrs, J. 8. Stake, Lancaster, Pa, And Tea Cakes. Put one rounded table-spoon of butter in a pint of hot milk; when lukewarm stir in one quart of flour, add one beaten egg, a little salt, and a tea-cup of yeast; work into dough until soft. ig Tf winter, set in a warm place; if summer, in a cool one to rise. In — - the morning work: softly and roll out one-half inch and cut into make biscuit and set to rise for thirty minutes, when they will be ready to bake. These are delicious. 7 BIscurr.. ) Take one quart sifted flour (loosely put in), one measure each of the acid and soda (or two heaping teaspoons acid and one moderately heaping teaspoon soda) of Horsford's Bread Preparation, one teaspoon salt, three gills of water; mingle with a spoon and the hand. . Harp Tea Biscurr. ‘Two pounds of flour, one-fourth pound butter, one salt-spoon salt, three gills milk; cut up the butter and rub it in the flour, add the salt and milk, knead dough for half an hour, cut cakes about as large as a small tea-cup, and half an inch thick, prick with a fork, and bake in a moderate oven until they are a delicate brown. —Mrs. Os Denmead, Columbus, Ohio. Rich Biscuit. On warm days, reserve one small loaf and mix a rounded table-spoon The butter, a level table-spoon sugar and one egg into it by pull. . ing it to pieces with the hands; knead into a loaf, let it rise, then, _ by rolling between the hands, make into balls the size of a small hen's ege, place i in rows in very well greased dripping-pan ; ; when gently until the balls slide compactly together, then add more, and continue doing so until the pan is full; rub over the top with melted : butter, let rise until very light, and bake.—Mildred. Mare Biscuit. t A Flour mixed into a batter and add flavor, bake in biscuit pans, spreading the batter one and a half to two inches thick in the pan. _ If rightly made it will be very light. Do not bake too fast, and have the oven about as for sponge cake. When cold, cut He | slices three inches long and one inch wide. Ice the sides, ends and top with white, pink and chocolate icing. Dry in oven, and then, if desired, the bottom may be iced. Build in square blocks and place on table. Serve a plate of the white, one of the pink, and one of the brown, or they can be mixed in building.—Mrs. I. B. Stewart, Nashville, Tenn. Sourn Carouina Biscurr. One quart sweet cream or milk, one and a half cups butter or fresh lard, two table-spoons white sugar, one good tea-spoon salt; add flour sufficient to make a stiff dough, knead well and mold —