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

1063.— SOUTHERN BUTTERMILK BREAD. 2 lbs. cornmeal, 2 lbs. wheat flour, 6 oz. lard, % oz. salt, 2 ozs. sugar, 4 eggs, 1 oz. soda, 1 quart of buttermilk. Scald half of the meal with one pint of water, add sugar and lard, sift the soda in the wheat flour. Mix and cool down the meal with the buttermilk, add eggs and the other flour, and make up like a tea biscuit dough. Divide into loaves, set in pans and bake in a good heat. 1064.— SOUTHERN FRUIT BREAD. Take ten pounds of white bread sponge; add one quart of molasses, eight ounces of lard, one pound of currants, eight ounces of raisins, one ounce of allspice, and one ounce of salt. Work this into the sponge with more flour ;_ let rest and come up once. Scale in loaves, and bake in tins as usual. 1065.— NUT BREAD. 3 lbs. whole wheat flour, 1 lb. patent flour, 1 lb. ground peanuts, % pt. molasses, 3 pts. milk, 1 oz. cream of tartar, % oz. soda, % oz. salt. Sift soda and cream of tartar in the patent flour, and mix with the other flour and the ground nuts. Mix with the milk and molasses into a smooth dough, mold into loaves, and bake in long narrow pans in a good heat. Other nut meats may be used, and the graham and whole wheat breads may be made into nut breads in the same manner. 1066.— OATEN BREAD. 2 lbs. oatmeal, 2 lbs. graham flour, 2 lbs. wheat flour, 1 oz. yeast, 1 quart water, 1 quart mUk, 1 cup molasses, 4 ozs. lard, 1 oz. salt. Set a warm sponge with yeast, water and wheat flour. When ready, make a dough rather slack with the milk and other ingredients. Let come up once, then mold into loaves, pan and give only medium proof, and bake in good heat. 1067.— HOTEL WAFFLES. HOTEL GRIDDLE CAKES. The best kinds of Wafiles and Griddle Cakes can be made just like the yeast-raised English Crumpets No. 1030, by adding the enriching ingredients when the sponge is ready; then beating the batter well together, and let raise again for half an hour or so. For waffles, the batter is made of about the same thickness as for crumpets; for the other Griddle Cakes a softer batter is required. For YEAST-RAISED WAFFLES add to the Crumpet mixture, for each pound of flour, four whole eggs, or six to eight yolks; four ounces of butter, and one ounce of sugar. Flavor of cinnamon, mace, lemon, or vanilla may be added. For the GRIDDLE CAKES, add to each pound of flour one and one-half ounces of sugar or syrup, from one to two ounces of butter, salt and two whole eggs, or yolks only. The waffle irons or griddle should be hot and well greased when the batter is filled in. The waffles are often dusted with sugar and cinnamon or vanilla sugar when baked, and are also served plain and eaten with honey or syrup, or with milk and cream like the griddle cakes. 1068.— WAFFLES with BAKING POWDEB. Take four pounds of flour, two ounces of baking powder, four ounces of sugar, one pound of butter, eight yolks and six whole eggs, a little salt, flavor of mace or lemon. Sift the baking powder in the flour, beat eggs and sugar, add about two quarts of milk and mix well; beat in the melted butter, and bake in well-greased irons. 1069.— CREAM WAFFLES WITH SOUR CREAM OR BUTTERMILK. 2 lbs. flour sifted with % oz. of soda, 12 yolks, 1 oz. sugar, a pinoh of salt. If buttermilk is used, add six ounces of melted butter; no butter is required if cream is used. Mix and bake like No. 1068. 1070.— FRENCH WAFFLES. 2 lbs. flour, % oz. baking powder, 2 ozs. sugar, 4 ozs. butter, 12 eggs, a little salt, 1 quart milk. Separate the eggs, mix like No. 1068; add the whites of eggs, beaten to a firm froth, the last thing, and mix in carefully. Bake liks the others. 1071.— HOLLAND WAFFLES. SPRING WAFFLES.