Dora's cook book

One half cup butter, one cup sugar, stir well together, and then add two eggs ; put in one pint of sweet milk, and enough flour to make a batter about as stiff as a cake ; put in three teaspoons baking powder. Bake and eat hot with butter. BUCKWHEAT SHORTCAKE. One quart of buckwheat, a little salt, three teaspoons baking powder. Mix thoroughly ; then add enough cold sweet milk to make a slack dough. Bake ina quick oven. RICE BUNS. Mix together one half pound ground rice and one heaping teaspoon baking powder, two tablespoons sugar and four ounces butter, and mix well together. Then break in four eggs, and beat all together. Bake fifteen minutes in patty pans in a hot oven. BUTTERMILK ROLLS. Take two large cups of buttermilk, and stir into it one teaspoonful saleratus dissolved in a little hot water, and stir into this five cups of flour ; beat this up lightly, and bake in French roll pans. GRAHAM ROLLS. One and one-half pints graham flour, two heaping teaspoons baking powder. Add one teaspoon salt ;to one pint of water add half a gill of molasses, with which wet the flour and bake in gem pans. RYE DROPS. One cup of buttermilk, three teaspoons sugar, one well beaten egg, one teaspoon soda, one teaspoon cinnamon. Make a stiff batter by the addition of rye flour. Drop by large spoonfuls into boiling lard. Serve hot. POTATO CAKE, Crush cold boiled potatoes with pepper and salt; mix in a small proportion of flour and a little yeast, and with milk work the whole to the consistency of very firm dough ; roll it out to the thickness of two inches ; cut it _ out the size of your frying-pan, previously greased, and in it lay your cake after flouring it all over ; bake cover- BREAKFAST AND TEA CAKES. cover with a plate, shake and lift it a little from’ time to time to prevent burning ; when half done turn it, and ~ cover with a plate again. < FRENCH ROLLS. Mix thoroughly one quart of flour with three teaspoons baking powder ; rub in one ounceof lard anda little salt ; add one beaten egg and as much cool sweet milk as will make a soft dough ; roll and cut out large-sized cakes, wet half of the top and fold over; bake immedi- ately. VIENNA ROLLS. Sift well one quart of flour with three even teaspoons baking powder ; rub in butter the size of an egg, and half a teaspoon salt ; stir all to a dough with cold sweet milk ; take small pieces of dough, roll them into small round lumps, cut them across slightly each way once with a sharp knife, set them in tins not touching each other, brush them over with milk and bake. ORANGE SHORTCAKE. Make a nice shortcake ; spread in layers of sliced oranges with rich cream and sugar. To be eaten with sweetened cream, PARKER-HOUSE ROLLS. 7 With two quarts sifted flour, two tablespoons butter, _ , two of sugar, and a little salt, well worked together make a sponge with warm milk, add one dissolved yeast gem. When it is light, add flour, and mold for twenty minutes, let rise again. Roll it out, cut into thin cakes, butter the tops, fold them half over, set to rise again and bake in a hot oven. Can be set to rise over night when wanted for breakfast. PEACH SHORTCAKE. One quart of flour, sifted dry, with two large teaspoons of baking powder, a little salt, one tablespoon white sugar, mix thoroughly ; add three tablespoons of butter, and milk enough to form a soft dough. Roll out in two crusts lay one on top of the other buttered slightly between ; when baked and partially cooled, separate the - crusts, place the bottom crust on a platter, cover it with a layer of sliced juicy peaches, sprinkle well with white sugar, lay on the other crust and cover with peaches, Eat while warm, with sweetened cream. a APPLE SHORTCAKE.