My mother's cook book

Add to this mixture half of the sugar and all of the milk, and when these are stirred thoroughly in, pour the batter out upon a floured mixing board. Knead it with a little dry flour until stiff enough to roll out, when cutting the dough in two pieces, roll each of them to a round about half an inch in thickness, and marking each with a sharp knife from side to side at right angles, place them on a slightly floured baking tin, and bake in a moderate oven for twenty minutes. At the end of this time draw the tin from the oven long enough to brush the scones over with a little buttermilk, sprinkle them with the remaining sugar, and return them to the oven for one minute. Cool the scones upon a sieve or folded towel before serving; Note. — In using soda, care should be taken that the quantity given is not exceeded, and when a teaspoonful is required, the spoon should be just level full, otherwise the preparation will be turned very yellow. CORN LUNU Folded Rolls. — One pint of milk, two ounces of butter, two medium sized potatoes, one-half teacupful of brewers yeast, one tablespoonful of sugar, one teaspoonful of salt, two pounds of flour. Bring the milk first to a tepid degree of heat, add to it the butter, and when the butter has melted, pour all into a mixing bowl, and add to these the potatoes which must have been boiled and finely mashed. Mix in the salt and sugar, and thicken all with half of the flour. Cover the bowl with a cloth, and set it in a warm place to rise through the night. When light knead the batter to a dough with the remainder of the flour, and let it rise the second time, the length of time required for this depending upon the quality of the yeast, heat, etc., but should not exceed an hour. When light, place the dough upon a board, roll it out to about an inch in thickness, and cut this into rouads with a large sized biscuit cutter. Have ready now in a saucer a little melted butter, and brush over one-half of the roll with this, folding the other half over upon it. When this is done, arrange the rolls upon a slightly floured baking tin, set them to rise for the third time, and when this is done, place the tin into a quick oven and let the rolls bake therein for ten minutes. Serve hot. Note. In preparing all yeast and risen breads, care should be taken that the process of rising is not retarded by a chill, nor unduly accelerated by excessive heat, as the one will produce hard, heavy bread, and the other sour, hollow loaves. Corn Lunu. — One teacupful of corn meal, two teacupfUls of wheat flour, otichalf teacupful of sugar, two \ ounces of butter, one-half pint of sweet milk, three eggs, three teaspoonfuls of baking-powder. The flour, corn meal and sugar must first be well mixed together, and the baking-powder must be added to these. Melt the butter and pour it, into the centre of the prepared flour and mix all to a batter with the milk. Break the eggs into a small bowl and beat them until very light, pout this over the batter and stir it in. ^ Grease a bread pan or pudding dish and pour the batter into it, filling it about half full. Place this in a quick oven and bake for twenty minutes. Serve hot, covered with a napkin. Note. — If com bread is preferred not sweetened, the sugar may be left out of the above preparation. Galettes.— One ounce of compressed yeast, one dessert spoonful of sugar, one and one-half gills of milk, one gill of cold water, two pounds of floury seven eggs. Put the yeast and the Sugar into a mixing bowl. Bring the milk and water to a tepid degree of heat and pouring this over the powdered yeast and sugar, stir these together until both sugar and yeast dissolve. Mix into this as much flour as will make a firm dough, covered with a towel, and place it in a warm place to rise, which will take about, two hours.