The complete cook book

One tablespoonf ul of good yeast, one egg, one large spoonful of butter, one pound or pint of flour, a little salt and enough milk to form into a stiff batter. Set it to rise in a warmed pan until it is light; sift a cup of flour into the bread tray, and pour the light batter in; work it well and keep the dough very soft, which is the most certain way to have light rolls or bread. Now, that it is well worked, moist and soft, set the dough to rise; when light, make into rolls, and lay them on a warmed and buttered pan ; set them by the fire to rise again, baste the top over with butter, and bake in a quick oven as soon as they are light. Do not keep them too long rising or they might become sharp or sour. LIGHT FLOUR PUFFS FOR BREAKFAST. Take a tumbler of sifted flour, a tumbler of milk and two eggs. Put a teaspoonful of yeast powder in the flour before sifting ; beat the eggs separately. Mix all The Complete Cook Book. 199 together, and add a teaspoonful of melted butter or lard just before bakiog in little fancy pans. Put salt in the flour with the yeast powder, and then bake as quickly as you can. ROLLS FOR BREAKFAST. Sift at night a quart of flour; add half a pint of milk, a spoonful of salt, two well-beaten eggs, and a half-cup of yeast. Work it well, cover it, and set it in a warm place to rise. Next morning work in two tablespoonfuls of butter, and mould the dough into rolls. Rub over each roll a little butter, and bake. POCKETBOOES, FOR TEA-VERY MUCH LIKED. Take a cup of light and warm yeast, a cup of warm, sweet milk, two eggs beaten, a cup of sugar, a spoonful of grated orange peel and nutmeg; add to this flour enough to make a thin batter, and set it in a warm place to rise. If you wish it for tea, you must make this batter up about nine o'clock in the morning, and in two hours it ought to be full of bubbles, and light. Then pour this batter into sifted flour, enough to form into a rather stiff dough ; add salt and a lump of butter as big as an egg. Work it thoroughly, and set it in a tureen to rise again. When it is risen it is ready to form into shapes, called pocketbooks. To do this you must flour the board and roll out the dough half an inch thick, smear the surface with butter, cut into strips about six inches long, and two inches wide, fold them over and over, and lay them within an inch of each other on a warm and greased baking tin, or pan; swab the tops over with warmed butter and a beaten egg; set them now to rise, which will require an hour. Just before you put them in the oven, you must sift some sugar over them. A NICE WAY TO MAKE YEAST POWDER BISCUIT. Take a quart of flour — which is about the quantity required by an ordinary family of six persons; sift one 200 The Complete Cook Book. pint of the flour in a tin basin, and sift into it two heaping spoonfuls of yeasb or baking powder. Add to the flour a tablespoonf ul of lard ; put this also in the basin and make, with a little salt, a nice batter; beat the flour, lard and water very briskly until it is light. Take down your biscuit board and sift on it the other pint of flour, make a hole in the flour and pour in your batter, gently stirring it until it is a soft dough ; keep it as soft as possible, roll it out, cut it with the biscuit cutter, and bake quickly. These biscuits never have that screwed or drawn-up look that most biscuits made with yeast powder have. CORN AND WHOLE WHEAT MUFFINS. One and one-half cups yellow corn flour, one cup whole wheat flour, Franklin or Arlington, one-half cup common flour. These are delicious. This rule makes fifteen mufiSns. If fewer be desired, half of the cooked corn-meal mixture may be used, and the remainder reserved for another baking. GERMAN HORNS.