Dora's cook book

One pint of potato bread sponge, one-half pint sweet milk, three-fourths of a cup of sugar, three-fourths of a cup of butter, four eggs. Beat in flour that will make a stiff batter that will drop free from a spoon, let rise, then work on the board as you do bread dough, let rise again, then be careful to only have enough flour now to keep it from sticking to the board, roll out and cut about as thick as biscuits. Place in the greased pan about an inch apart, let rise, then take a little milk and sugar mixed together, and with a feather brush over the tops with the mixture, and return to the oven to dry. Turn out on a doubled cloth on the table and when cool place on the side in a slanting position in the pans. SOUR MILK BISCUIT. Rub half a spoonful of butter into one quart of flour, and wet it with one quart of sour milk, into which you BREAKFAST AND TEA CAKES. 119 have previously stirred one teaspoonful of saleratus, which has been dissolved in a little hot water. Make the dough stiff enough to roll out well on the board about an inch thick, and cut with the biscuit cutter. Bake in a quick oven. STRAWBERRY SHORTCAKE. Make a short pie crust, roll two thicknesses and sprinkle flour between them. Bake together in a quick oven. Have the berries sprinkled with sugar. As soon as the cake is done, split open and spread the berries over it, and replace the cover. SCONES. Put a pound and a half of flour into a bowl, and mix thoroughly with it a pinch of salt, a large teaspoonful of cream of tartar, one teaspoonful of soda. Stir in a pint of sour milk to make a light paste, knead the dough a little, roll the paste till half an inch thick, and cut it into three cornered pieces. Bake on a floured tin in a quick oven. SWEET STRAWBERRY SHORTCAKE. Three eggs, one cup sugar, two cups flour, one tablespoon of butter, a heaping teaspoon baking powder. Beat the butter and sugar together, and add the eggs, well beaten. Stir in the flour and baking powder well sifted together. Bake in deep tin plates. This quantity will fill four plates. With three pints of strawberries mix a . 6. cup of sugar. Spread the fruit between the layers. Cover the top layer of strawberries with a meringue made with the white of an egg and a tablespoon of powdered sugar. OATMEAL GEMS. Soak one cup of oatmeal over night, with one cup of water. In the morning sift together dry one cup of flour, and two teaspoons baking powder, add a little salt, mix the meal and flour together, wet with sweet milk to a stiff batter, drop into gem pans and bake immediately. BREAKFAST GEMS. One teaspoonful of baking powder mixed with a pint of flour ; add to the beaten yolks of two eggs a pinch of salt, a cup of sweet milk, and a tablespoonful of melted butter ; mix with the flour, and-lastly add the beaten whites of the eggs. Beat well, and bake in gem-tins ina quick oven, BROWN FLOUR MUFFINS. One quart tepid water, half cup yeast, one tablespoon of Indian meal, two tablespoonfuls of molasses, one quart graham flour, one pint wheat flour, one teaspoonful of soda about half an hour before baking—as thick as soft gingerbread ; bake half an hour. RICE MUFFINS. One cup of cold boiled rice, one pint of flour, two eggs, one quart of milk, one tablespoonful of butter, and one teaspoonful salt ; beat very hard and bake quickly. , BREAKFAST AND TEA CAKES, 121 GRANDMA’S MUFFINS. One egg, one pint of milk, one tablespoonful lard, one teaspoonful salt, one half cup yeast, flour for a stiff batter. Set to rise over night. GRAHAM MUFFINS. Two cups graham flour, two cups white flour, two teaspoonfuls baking powder, one teaspoonful of salt and two tablespoonfuls of sugar mixed thoroughly together when dry. Then mix with one quart sweet milk, making a thick batter. Bake immediately in muffin rings. SALLY LUNN.