The century cook book

bread board, lift the dough upon it, cut the dough into pieces the size of a small egg, knead each into a small loaf, place in a baking pan in rows, just touching each other, let rise, and when very light bake twenty minutes. Graham Gems No. 1. Take one pint of sour milk, add to it two tablespoonfuls of molasses, one of melted butter, a teaspoonful of salt, and one of soda; stir in enough 112 Bread and Cakes Graham flour to make a very thick batter. Have the gem pans hot, and put a spoonful of the batter in each pan and bake for twenty minutes in a brisk oven. Graham Gems No. 2. Beat two eggs, add one-half cupful of sugar, one of milk, two of Graham flour, one of wheat flour, two tablespoonfuls of butter, and three teaspoonfuls of baking powder; stir all thoroughly together and bake for twenty to twenty-five minutes. Corn Gems. Take two cupfuls of cornmeal, two of flour, two of sweet milk, one-half cupful of butter, one-half cupful of sugar, two eggs, and three teaspoonfuls of baking powder. Beat the eggs, butter and sugar together, add the milk, then the meal and flour, and last of all, the baking powder; stir for five minutes and bake in gem pans. Quick Muffins. Beat three eggs, add one pint of sour cream, one pint of flour, a pinch of salt, and one teaspoonful of soda, dissolved in Muffins. a little warm water; beat until very light and bake in muffin rings or gem pans. White Muffins. Take one teacupful of milk, add two beaten eggs, one half cupful of sugar, and two tablespoonfuls of melted butter, then sift in three teacupfuls of flour, to which has been added three teaspoonfuls of baking powder. Stir all together, beat for three minutes, and bake in a quick oven in muffin rings or gem pans. Sally Lunn. Beat two eggs, and add a lump of soft butter the size of an egg, put in three teaspoonfuls of sugar, one-half pint of milk, one pint of flour, and sift in three teaspoonfuls of baking powder; stir all together, and bake in shallow tins for twenty minutes. Steamed Corn Bread. Take two cups of sweet milk, one of sour, and add to it two cupfuls of corn meal, one of flour, one of sugar, and one teaspoonful of soda, dissolve in a little warm water. Steam for two hours. Bread and Cakes 113 Baking Powder Biscuits. Put one quart of flour in a sieve, add to it two heaping teaspoonfuls of good baking powder; sift and rub in one tablespoonful of lard or butter; add a teaspoonful of salt and moisten with a pint of milk or water. Knead quickly, roll and cut into cakes and bake in a quick oven for fifteen or twenty Serve hot. Rusks. Beat two eggs, add one-half cupful of sugar, three tablespoonfuls of butter, one cupful of sweet milk, three of flour, and two teaspoonfuls of baking powder. Stir all together, bake in shallow buttered tins in a quick oven. Fritters. Take two beaten eggs, one pint of sweet milk, butter the size of an egg, and two teaspoonfuls of baking powder; mix with flour, as stiff as you can Fritters. Stir with a spoon. Drop small spoonfuls into boiling hot lard, fry to a nice brown.