Dora's cook book

One quart flour, pinch of salt, five tablespoonfuls sugar, one teaspoonful Royal baking powder, four tablespoonfuls butter, five eggs. Sift together flour, sugar, salt and powder; rub in butter cold, add eggs beaten, and mix into firm, smooth dough. Flour board, turn out dough, give it a few minutes’ rapid kneading, cover with damp towel fifteen minutes, then roll out to thickness of one-third inch. Cut with biscuit cutter. When all cut, have large pot boiling, and large tin pail cold water. Drop them, few at a time, into the boiling water. When they appear at surface, and curl at edges, take them up with skimmer and drop them in cold water. When all thus served, lay on greased baking tins and bake in a moderate oven fifteen minutes, GEM CRACKERS. One and one half-pints flour, one half-pint corn meal, one teaspoonful salt, one teaspoonful Royal baking powder, two teaspoonfuls butter, little more than two-thirds pint milk. Sift together flour, cornmeal, salt, powder ; rub in butter cold; add milk, mix into smooth, rather firm dough. Flour the board, turn out dough, knead quickly, roll to thickness of one-fourth inch. Cut with small oval cutter, prick each cracker with a fork, lay them on greased baking tin, wash over with milk, and bake in oven eight to ten minutes, CHEESE CAKES. Two eggs, two tablespoonfuls flour, two ounces of melted butter, and two of grated cheese. Mix all well together, and bake in patty pans for fifteen minutes. These are very savory little cakes for either lunch or tea. PANCAKES. RICE PANCAKES. One cup of cold boiled rice, one pint of flour, one teaspoonful of salt, two eggs beaten lightly, and milk enough to make this a thick batter; beat all together well and bake on a hot griddle. BREAD PANCAKES. Break the bread in small pieces, and soak in cold milk ; when soft, add two teaspoonfuls of baking powder, one of salt, and flour for a good batter. BUCKWHEAT PANCAKES. Mix “over night” with warm water, a little salt, anda tablespoonful molasses, one pint buckwheat, flour to the usual consistency of pancakes. When ready to bake for breakfast, add one tablespoonful baking powder ; bake immediately. HOMINY PANCAKES. One quart of milk, one teaspoonful of salt, and two cups of cold boiled hominy beaten smooth. Work them well in, then add one cup flour into which has been thoroughly mixed a teaspoonful of baking powder, and last of all add three well beaten eggs. Cook immediately after mixing. OATMEAL PANCAKEHS. One pint of fresh oatmeal, one quart of water, let stand over night; in the morning add one teaspoonful of fine salt, one tablespoonful of sugar, one tablespoonful of baking powder, and one pint of fine flour. If the above proportions make a batter too stiff, add more water. GRAHAM PANCAKES. Mix together two cups graham flour, one cup wheat flour, one teaspoonful salt, and one tablespoonful baking powder. Then add three well beaten eggs, one tablespoonful lard, and three cups sweet milk. Cook immediately. CRACKER PANCAKES. To one beaten egg, add two pounded crackers, a pinch of salt, and milk enough to make a thin batter. STALE BREAD PANCAKES. Take stale bread, soak it in water till soft, strain off the water through a colander, beat the bread crumbs lightly with a fork; to one quart of soaked crumbs add one quart milk, one quart of flour, and four eggs. FLOUR PANCAKES. Mix with one quart flour, three teaspoons baking powder and one teaspoon salt. Then add one tablespoon melted butter, three well beaten eggs, and milk enough to make a batter of proper consistency. Bake immediately, SPINE PANCAKES. yy St ie \ J \ EGGLESS PANCAKES,