The Common sense recipe book

Dissolve a yeast cake in one pint of lukewarm milk and add two tablespoonfuls of melted butter, a little salt, and flour enough to make a soft batter. Set to rise, and when light pour into patty-pans, let rise again for a few moments, and bake in a quick oven. Sweeter crumpets are made by adding half a cup of sugar. Waffles: Dissolve a cake of yeast in two cupfuls of cool milk. When thoroughly dissolved, stir in one tablespoonful of sugar, a piece of lard the size of an egg, melted, two well-beaten eggs, one teaspoonful of salt, and three cupfuls of flour. Rub the batter until perfectly smooth, and set in a moderately warm place to rise over night. In the morning, beat it well. Put a spoonful of melted lard in the waffle iron, and turn it over to grease both sides. Pour the batter in from a pitcher, or other vessel having a spout, and bake brown on both sides. DOUGHNUTS: Dissolve three cakes of compressed yeast in one quart of lukewarm milk; add flour to make a moderately stiff sponge. Let sponge get well ready, then add two teaspoonfuls of salt, five ounces of butter, five ounces of lard, one pound of sugar, one pint of lukewarm milk, six eggs, spices to suit taste, a little extract of lemon, and flour to make dough as soft as can be handled. Let dough get light, then roll out and cut with round cutters, and place on table well dusted with flour until quite light, then fry in lard. Makes about one hundred and twenty. MUFFINS. Dissolve one cake compressed yeast in a cup of lukewarm milk or water. Add one-half teaspoonful of salt, one quart lukewarm milk or water, one cup of sugar, one tablespoonful of butter, one or two eggs, and sifted flour enough to make moderately firm batter. Let it stand over night to rise. In the morning drop into muffin rings and bake in a quick oven. Muffins should be eaten immediately they are taken from the oven. GRANDMA’S MUFFINS. Make a batter of one pint of warm milk and wheat flour. Add a little salt and a yeast cake dissolved in a little lukewarm water or milk. Set to rise over night. In the morning stir in three eggs, whites and yolks beaten separately, and half a cup of granulated sugar. Sift in a little more flour, and let rise again. When very light, pour into rings and bake in a quick oven. GRAHAM MUFFINS. To one quart of warm milk add three cups Graham flour, ene cup of wheat flour, a little salt, one tablespoonful of butter and one of lard, half a cup of sugar. Add a yeast cake which has been dissolved in a little lukewarm water, and stir well. When light, bake in muffin rings. RUSKS. Mrs. F..L. Gillette. Two cupfuls of raised dough, one cupful of sugar, one-third cupful of butter, two well beaten eggs, one-half teaspoonful of soda, flour. a eS a a a TE TT aS I) Miss A. M. Sharp, Teacher of Piano, has purchased a new 3 pedalled Morris Upright Piano from W. H. Lracu, 49 Metcalfe St. The touch of the Morris is elastic. G areful cooks wrll consider price and gualtty, as well as quantity. | WHITE MOSS comébines all these, and goes further than the wnfertor makes of CGOCOANUT. Mix all together thoroughly with the hands, adding sufficient flour to make it stiff enough to mould. Set it to rise; when light, make into biscuits, and place on greased tins. Pierce the tops with a fork, then glaze them with sugar and milk. Bake in a moderate oven. Some add dried currants and a teaspoonful of grated nutmeg while mixing. CREAM™BISCULES: Mrs. A. M. Gibbs.