Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Set a warm sponge with three pints of milk. When ready, add the remaining pint of milk, eggs, salt and sugar; add flour and the softened butter. Make a soft dough, but work it well ; make it as slack as it can be handled. Let prove up and double in size, and work over; then scale in eight to ten-ounce pieces, mold round on the board, set in greased pie tins, or layer cake tins, and flatten to fill the tins; brush over with melted butter and let prove up half. Take the dough scraper and cut each cake in four pieces, set back to finish proving, and bake in a good heat. This mixture may be used like for Englisli muffins, as indicated at the bottom of No. 1029. 1034.— SALLY LUNN MUFFINS WITH BAKING POWDER. 4 lbs. flour, 3 ozs. baking powder, 3 pints milk, 6 ozs. sugar, 8 ozs. butter, 8 eggs, % oz. salt, a little mace. Mix like No. 1031. Bake in muffin cups, or in rings. Set on a baking sheet in a wellheated oven. SCOTCH SCONES. 1035.— PLAIN SCONES WITH BUTTER- MILK. Scones are eaten in large quantities in England and Scotland. The scones are made plain with flour, buttermilk, salt and soda, and some bakers add lard or butter. The fancy kinds are made richer; sugar and butter is added, also flavorings, raisins, currants and peel. Soda and cream of tartar and baking powders are used in place of buttermilk and soda. Scones are eaten hot like muffins, split and buttered. The mixing should be done quickly, before the soda and acid works out. Take three and one-half pounds of flour, one ounce of soda, half an ounce of salt, and four ounces of butter. Rub the butter in one part of the flour, sift soda and salt in the other part; mix together and add about three pints, or less, of buttermilk to make a smooth dough; divide in twelveounce pieces, mold round; then roll out half an inch thick; cut each round crosswise with the dough scraper in four pieces, like for Sally Lunn. Set on pie tins so they do not touch too close, prick with a fork and set in the proof box for about fifteen minutes, to raise. Wash with egg-wash and bake in a good heat. If no buttermilk is at hand, use sweet milk; leave out the soda, and sift two teaspoonfuls of soda and four and one-half teaspoonfuls of cream 6i tartar in the flour. Make and finish as directed. 1036.— FANCY SCONES. Take four pounds of flour, two yolks, one ounce of soda, two and one-quarter ounces of cream of tartar, a little salt, eight ounces of butter, eight ounces of sugar, lemon and mace; add half a pound of currants, or half a pound of sultana raisins; or, half a pound of mixed peel, currants and raisins. Mix and bake like plain scones. 1037.— NEW YORK BUTTER CAKES. Take one quart of milk, one pound of flour, eight ounces of butter, eight ounces of sugar. Set milk, sugar and butter on the fire and let come to a boil ; then stir in the sifted flour, like you would make a cream puff mixture ; take oflE the flre, let cool a little, and work into this paste five yolks and five whole eggs. Take about two and one-half pounds of white yeast-raised sponge, and work this with the scalded paste and some more flour to a smooth dough. Let this dough rest and prove for half an hour; then roll out and cut into large biscuits, like other butter cakes. Set in cloth-lined, well-dusted boxes; let prove, and bake like No. The same mixture may be made into butter biscuit, using a smaller cutter. Set on pans single, let prove, wash with egg-wash and leave plain, or dip in granulated sugar before setting on the pan, and bake in a medium hot oven. 1038.— YEAST RAISED MUFFINS. SWEET BISCUITS. 4 lbs. flour, 1% ozs. yeast, 3 pints milk, 8 eggs, 8 ozs. sugar, 12 ozs. butter, a little salt, flavor mace.