1
1
•y
Now we're
rea - dv
for the mould-ing,
If the yeast
0 '
is light.
9-
w
f
^ '
• -
^. II
f 1
'
« 1
r J
1. ».
W
#
-— •
f 1
L--^
_J^---'
_*^^ L..._>
1 ^ —
Scald the milk and heat the water,
Cool till just luke-warm;
If too hot 'twill kill the yeast-plant,
That would do great harm.
If 'tis chilled, or too much heated,
When you mould your bread.
It will leave the dough all heavy.
For the yeast is dead.
3-
Make a deep hole in the middle.
Like a little well.
There you pour your yeast and wa-
How much you can tell. [ter,
As you mix it from the edges,
All the dry white flour,
Mixing softly, kneading after,
For a half an hour,
4.
Now you place it in the bread bowl,
A nice smooth dough ball,
Lard, a towel and a cover✪ Bread.
And at night, that's all.
But when morning calls the sleeper.
From her little bed,
She can make our breakfast biscuit,
From the batch of bread.
i8o
COOKING GARDEN.
MAKING BISCUIT.
Jk —
-?f-tf4-t
SELECTED.
^=Fp
:q=q
— 0
I. Clear the ov - en, rake the fire, Pile the coal
g^g*=r^^^
tEEE=Ee:i=t
m. •_
m
lit - tie high - er. Let the heat grow firm and stea - dy,
-m- --0- -#-
r-
5^-?-^-» r-
--A-v-
N-
— • , 1 — ^-^ — 1 — z
Sl-IZL
While we get the bis - cuit rea - dy. Bring -ing to the
-;t-^-i
i:=t
^-ff-#-
kitch - en ta
ICt
u_> • 0 #.
'^ : 5 ife-s — ^ — ^ — •
ble, Fast as
lit - tie ones are a - ble,
EEE^
MUSIC AND SONGS.
I8I
fe
t
\ \ Y--
Bak - ing pow - der, milk and but - ter, Flour, salt, and
;EE^E
CHORUS.
I
-1^-
-0-
iii
_• r
cuit cut - ter. Roll - ing, roll - ing. Not too thick, and
-»-
-^—
s --
r-"^— ^
-^
liC-
^-
H — ^— N-
# — ^#-^
^^1
not too thin, Roll - ing. roll - ing, Mer-ry work with the roll-ing pin.
f — « «
^=P »
^
#-
H-h-r-
s
^s
2 Sift a quart of flour to fix it,
With three spoons of powder mix it ;
Butter next, to do it rightly.
Just egg sized, and rubbed in tightly.
Add some salt, or you'll regret it.
And a pint of milk to wet it✪ Biscuit ;
On the moulding-board now fold it.
Gather gently, do not mould it. — Cho.
3 Roll and cut with nimble fingers.
Shame upon the cook who lingers •
Idle pains and trouble taking,
When her biscuit should be bakmg.
Now in buttered pan we've placed them,
And let all who wish to taste them.
Come in half an hour, we'll risk it.
Well done, cook, and well done biscuit.—
■Cho.
t82
COOKING GARDEN.
MUFFIN SONG.
SELKCTED.
ife^^^
■^-h-v
^Ei
I. Sil - ly old hen, to tell it so plain. You've laid a new
1^ .^_c>
8-
?"tz^h^
-A— P— ^-
9:;
sharp in the hay, We want some fresh eggs for our
titj:
1 zz«t
^
A
>
• ' «
■-
iL
>^
, ' 1 *
« m
#-
/
,> ! , •
^
1^
/
1
^ ^ '^ \
1 : !v
*J
muf -
fins
to -
1 ■'
day; Lit - tie bright eyes
1^ ^ ^
^
look sharp in the
1 ^ ^
t^'s-
— f»-
Page 43 · 2 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
A modernized reading is not available for this page yet. You are seeing the original text.
1
1
•y
Now we're
rea - dv
for the mould-ing,
If the yeast
0 '
is light.
9-
w
f
^ '
• -
^. II
f 1
'
« 1
r J
1. ».
W
#
-— •
f 1
L--^
_J^---'
_*^^ L..._>
1 ^ —
Scald the milk and heat the water,
Cool till just luke-warm;
If too hot 'twill kill the yeast-plant,
That would do great harm.
If 'tis chilled, or too much heated,
When you mould your bread.
It will leave the dough all heavy.
For the yeast is dead.
3-
Make a deep hole in the middle.
Like a little well.
There you pour your yeast and wa-
How much you can tell. [ter,
As you mix it from the edges,
All the dry white flour,
Mixing softly, kneading after,
For a half an hour,
4.
Now you place it in the bread bowl,
A nice smooth dough ball,
Lard, a towel and a cover.
And at night, that's all.
But when morning calls the sleeper.
From her little bed,
She can make our breakfast biscuit,
From the batch of bread.
i8o
COOKING GARDEN.
MAKING BISCUIT.
Jk —
-?f-tf4-t
SELECTED.
^=Fp
:q=q
— 0
I. Clear the ov - en, rake the fire, Pile the coal
g^g*=r^^^
tEEE=Ee:i=t
m. •_
m
lit - tie high - er. Let the heat grow firm and stea - dy,
-m- --0- -#-
r-
5^-?-^-» r-
--A-v-
N-
— • , 1 — ^-^ — 1 — z
Sl-IZL
While we get the bis - cuit rea - dy. Bring -ing to the
-;t-^-i
i:=t
^-ff-#-
kitch - en ta
ICt
u_> • 0 #.
'^ : 5 ife-s — ^ — ^ — •
ble, Fast as
lit - tie ones are a - ble,
EEE^
MUSIC AND SONGS.
I8I
fe
t
\ \ Y--
Bak - ing pow - der, milk and but - ter, Flour, salt, and
;EE^E
CHORUS.
I
-1^-
-0-
iii
_• r
cuit cut - ter. Roll - ing, roll - ing. Not too thick, and
-»-
-^—
s --
r-"^— ^
-^
liC-
^-
H — ^— N-
# — ^#-^
^^1
not too thin, Roll - ing. roll - ing, Mer-ry work with the roll-ing pin.
f — « «
^=P »
^
#-
H-h-r-
s
^s
2 Sift a quart of flour to fix it,
With three spoons of powder mix it ;
Butter next, to do it rightly.
Just egg sized, and rubbed in tightly.
Add some salt, or you'll regret it.
And a pint of milk to wet it ;
On the moulding-board now fold it.
Gather gently, do not mould it. — Cho.
3 Roll and cut with nimble fingers.
Shame upon the cook who lingers •
Idle pains and trouble taking,
When her biscuit should be bakmg.
Now in buttered pan we've placed them,
And let all who wish to taste them.
Come in half an hour, we'll risk it.
Well done, cook, and well done biscuit.—
■Cho.
t82
COOKING GARDEN.
MUFFIN SONG.
SELKCTED.
ife^^^
■^-h-v
^Ei
I. Sil - ly old hen, to tell it so plain. You've laid a new
1^ .^_c>
8-
?"tz^h^
-A— P— ^-
9:;
sharp in the hay, We want some fresh eggs for our
titj:
1 zz«t
^
A
>
• ' «
■-
iL
>^
, ' 1 *
« m
#-
/
,> ! , •
^
1^
/
1
^ ^ '^ \
1 : !v
*J
muf -
fins
to -
1 ■'
day; Lit - tie bright eyes
1^ ^ ^
^
look sharp in the
1 ^ ^
t^'s-
— f»-