Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Potato Rolls. Boil one pint of sliced and peeled potatoes, pour off the water, mash fine, add one pint and a half of water, then strain; one-half cup sugar, tablespoon lard, teacup yeast; rise over night; this makes one loaf and a pan of rolls. Quaker Biscuit. Scald one cupful Quaker rolled oats with one pint boiling water, and let it stand one hour; add one-half tablespoon shortening, a scant half cup molasses, one-half tablespoon salt, one-half yeast cake, dissolved in one-third cup lukewarm water, one quart flour; let rise, shape, rise again and bake in hot oven twenty minutes. Rice Crumpets. Two cups warm milk, one cup cold boiled rice, one tablespoon white sugar, two tablespoons melted butter, half a cup liquid yeast, flour to make a thick batter, salt to taste; beat the mixture well and let it rise till very light; just before putting into gem pans add a bit of soda dissolved in hot water; serve hot; bake about twenty minutes. Rusks. Make a sponge of two cups milk, one cup yeast, salt, flour enough for stiff batter; set it to rise at noon; in the evening mix in a cup of butter, two cups sugar, two eggs well beaten; let it stand all night to rise; in the morning mould into cakes, put them into pans so as not to touch; let them rise again, then bake; a little cinnamon may be added if desired. BREAD. II Raised Rye Bread. Pour one cup boiling water on one cup flour; when free from lumps add one heaping cup rye flour, or sifted rye meal, three-fourths cup molasses, a little salt, and scant half yeast cake; mix with three cups lukewarm water, adding flour to form a stiff batter; do this at night. In the morning take out with a spoon enough to fill. gem pan, (one dozen); let them rise about ten or fifteen minutes in the pan before baking; to the rest of the dough add a little more flour and a bit of butter and make into loaves; let it rise a little before baking; bake slowly. Raised Rye Biscuit* Three cups white flour, one cup rye flour, one-half cup sugar, one teaspoon salt, and a pinch of soda all sifted together; rub into this one teaspoon shortening, dissolve one-half yeast cake, and mix altogether with lukewarm milk and water to the consistency of raised dough; let it rise over night; in the morning form into biscuit and let rise again. Rye Rolls. Two cups rye meal, one cup flour, half teaspoon salt, a scant cup molasses, two full cups butter-milk or sour milk, a heaping teaspoon soda; beat in an egg the last thing; bake in a quick oven in gem pans. Squash Biscuit. One cup sifted squash, one-half cup sugar, one cup milk, one-half cup yeast, one-half teaspoon saleratus, butter size of a large egg; flour to roll out. Squash Fritters. One pint sifted squash, one quart milk, three eggs, one teaspoon soda, salt, enough flour to make little stiffer batter than for common fritters. Squash Gems. One-half cup stewed and sifted squash, one-fourth cup sugar, one cup milk, one egg, two cups flour, one heaping teaspoon baking powder. Squash Griddle Cakes. One cup sifted squash, one cup sweet milk, one egg, flour enough to make them the right consistency. Steamed Whole Wheat Loaf. One-half cup molasses, two cups sour milk, one egg, two even teaspoons soda, one even teaspoon salt, three cups (a little scant) of whole wheat flour; steam three or four hours. It may be made with sifted graham meal; it resembles brown bread, but is more easily digested. Tea Rolls. Boil one cup milk, let it get cold, take one quart flour and rub in one-half tablespoon lard, make a hole in the middle of the flour and pour in the milk, and one-quarter cup yeast, and the same amount of sugar; let this stand over night, in the morning knead it again and form into rolls or biscuits, let it rise until tea time and bake in a moderately heated oven.