The complete cook book

Parker House rolls are made after the recipe for milk bread with sponge, and when well risen and ready to shape, roll the dough on the board as you would pastry, and, if wanted richer, spread a generous tablespoonful of softened butter all over it. Fold the dough, and roll out again until nearly half an inch thick. Lift the rolled dough from the board and let it shrink back all it will, and be sure it is of uniform thickness before cutting, or the rolls will lose their shape. Cut with a round or oval cutter; press the thumb across the middle and fold over like a turn-over, letting the edges come together. As they rise they will open a little, and, if folded only halfway over, they are liable to open too far. Spread a bit of soft butter the size of a pea on the edge before folding it, if you like the crusty inside which that gives. Or roll the dough thinner, and put two rounds together with a thin spreading of butter between ; these are called twin rolls. CORN WAFFLES. Scald one pint of milk and pour it over one and onehalf cups of corn meal. Let cool. Then add two beaten eggs, one teaspoonfnl of salt, one tablespoonful of butter. Mix two teaspoonfuls of baking powder with one tablespoonful of flour. Add this to the corn meal. Beat well. Bake in hot greased waffle iron. FLOUR MUFFINS. Four eggs beaten separately, one-quarter teaspoonful of salt, three-quarters pint of flour, three-quarters pint of new milk and a teaspoonful of boiling lard. The Complete Cook Book. 205 MAMMY SILVY'S WAFFLES. Three egga beaten separately, one and one-quarter pints of flour, one-half teaspoonful of salt, two heaping tablespoonfuls of melted lard, and two teaspoonfuls of baking powder and one scant pint of sweet milk. Sift the flour twice, pour in the milk gradually and then the hot lard, add the yolks and salt. Last of all stir or fold in the well- beaten whites and just before pouring in the irons add the baking powder. These are delicious. Use a pitcher to pour the batter. POPOVERS. Two eggs beaten separately until very light. Add the yolks to two cups of sweet milk, stirring while adding. Pour this mixture upon two cups of flour, to which has been added one teaspoonful of baking powder. Stir constantly to keep from lumping, and beat until very light and smooth and strain through a sieve. Beat the whites with one-half teaspoonful of salt and add to the other ingredients. Heat the greased popover pans. Fill them half full of the batter and bake in a quick oven. SOUTHERN HOE CAKE. One cup of corn meal, sifted; one-half teaspoonful of salt, and scald it with boiling water, stirring all the time. It should be just thick enough not to run when you put it on the griddle. Hoe cake cannot be cooked too long, but it must not burn, and the griddle must be greased with salt pork. Put it on in a large round cake one inch thick, pat it smooth and cook slowly. As soon as one side browns turn it over and brown the other side, having first put a small lump of butter on top. MY MOTHER'S CORN MEAL MUFFINS. One-half pint of sweet milk, one-half pint of flour, one-half pint of corn meal, one-quarter cup of butter, one egg, one-half teaspoonful of salt, and one and onehalf teaspoonfuls of baking powder. Sift baking pow- 2o6 The Complete Cook Book. der in flour, add to it meal and butter, yolk of egg, salt and milk ; mix well together and last of all add the stiff-beaten white of egg; pour this mixture into a dozen well greased muffin gems, and bake in a quick oven. SALLY LUNN.