Dr. M'Millan's formulas and domestic guide

Two quarts sifted flour, a little more than a pint of milk, i table-spoonful of lard, a little salt, a table-spoonful of white sugar,and one-half a cup of yeast. Scald the milk and let it stand to cool, put the sugar into the milk and rub the lard into the flour; make a hole in the center of the flour, pour in the milk and yeast, add the salt, sprinkle a little flour over the whole, set to rise, and when very light mix in the rest of the flour; let it rise again; about an hour before tea roll out very lightly, cut with the cover of a large baking powder box, fold even (like a turnover), let rise till very light, and bake in a quick oven 20 minutes. PARKER HOUSE ROLLS. One pint scalded milk ; let it cool and add 2 table-spoonfuls of sugar, 2 of lard, 2 of yeast and a little salt. In winter mix in batter over night, in the morning knead, set to rise again, and at noon roll out very thin ; cut in large rounds, put on a piece of butter, and lay the dough over it, let it rise again and bake for tea. In summer mix early in the morning instead of at night. FRENCH ROLLS. Into I pound of flour rub 2 ounces of butter and the whites of 3 eggs, well beaten, add a tablespoonful of good yeast, a little salt and milk enough to make a stiff dough, cover and set in a warm place till light, which will be an hour or more, according to the strength of the yeast Cut into rolls, dip the edges into melted butter to keep them from sticking together and bake in a quick oven. CINNAMON ROLLS. Take a piece of pie crust, roll it out, and cut it in narrow strips ; sprinkle cinnamon over it, roll it up tight, and put it in a clean tin pan, which has been well oiled with butter, brown nicely and bake, then serve on the table. BREAKFAST ROLLS. Flour 2 quarts, sugar i table-spoonful, butter I table-spoonful, yeast one-half cup, scalded milk i pint, or water if milk is scarce, and a little salt. Set to rise until light, then knead until hard and set to rise again. When wanted, make in folds and bake in a slow oven. BROWN BREAD. Three handfuls of corn meal, 2 of flour of graham, one-half cup of sour milk, one-half cup of molasses, one-half tea-spoonful soda. Steam 2 hours. To be eaten warm, but is good cold. NO. 2. Three cups of sweet milk, 2 cups corn meal, i cup sour milk, 2 cups rye meal, one-half cup of good molasses, i tea-spoonful of soda or saleratus. Boil 3 hours hard in a pail or tin pudding dish. NO. 3. Three cups of sweet milk, 2 cups corn meal, 2 cups of flour, one-half cup of molasses, i egg, i tea-spoonful of salt, and I measure of Horsford's baking powder ; steam 3 hours. Bake one-half an hour. Let it stand one-half an hour before eating. OATMEAL GEMS. Take i cup of oatmeal and soak it up over night in i cup of water. In the morning add i cup of sour milk, i tea-spoonful of saleratus, i cup of flour and a little salt. They are baked in irons as other gems and muffins are. If on first trial you find them soft and sticky add a little more flour, as some flour thickens more than other. GRAHAM BREAKFAST ROLLS.