Gancel's culinary encyclopedia of modern cooking

and add 3 cups flour and knead well. Turn into a warm well buttered bowl, cover and let rise again. Turn out on slightly floured board and roll out to inch in thickness. Shape w. cutter, dip blade of knife in flour and w. back of blade make a crease through the middle of each round. Brush over y2 of each piece w. butter, fold and press edges together. Place in pan, cover, let rise, brush w. butter. Bake quick 25 minutes. Sweet Rolls Dissolve 1 yeast cake in y2 cup water. Addl1/^ cups lukewarm milk, 1 teaspoon salt and 2 y2 cups flour. Beat vigourously. CoVer and let rise lightly. Then add yi cup sugar, 2 tablespoons melted butter, 1 egg and enough flour to knead. Knead thoroughly, let rise* until light and shape as Parker House style. Place in pan, let rise again. . Bake in moderate oven. Corn Bread Scald 12 ounces of white corn meal w. 1 pint of boiling water, and add 3 ounces of melted butter or lard, y2 ounce of salt, y2 pint of cold milk and 2 eggs. Mix in 4 ounces of white flour and 1 ounce of baking powder. Stir all well together w. an egg whisk. Bake y2 hour or more. Corn Muffins S’ift 2 ounces of baking powder w. 1 y2 lbs, flour. Add 1 lb. of yellow corn meal to it and mix well together. Cream, 8 ounces of butter and 12 ounces of sugar, rub into a slack dough, with the flour. Divide in muffin pans and bake in a good heat. Should make 3 dozen muffins. Tea Biscuits Rub 3 ounces lard and 3 ounces butter, also 3 ounces baking powder, 6 lbs. flour, add 3 pints of milk, a little salt, mix to a soft dough; do not work the dough too much. Roll about y2 inch thick, cut on greased pan. Let stand 15 minutes. Brush over w. egg, wash and bake good heat Brush over w. butter, — 393 — Griddle Cakes Griddle cakes may be made w. yeast as well as baking powder. Baking powder cakes do not require as much time as yeast raised cakes, but griddle cakes made w. yeast are the better ones. The griddle plate must be clean, well greased and hot, to avoid sticking and burning. Wheat Cakes, etc. Sift 1 lb. flour, 3 ounces sugar and a little salt and 1 ounce baking powder. Mix w. milk enough to make a thin running batter, add 3 well beaten eggs and I ounce melted butter into buckwheat, corn or Indian meal, graham, rice, etc. Waffles i ■ ■ • ■ ' ' • 1 y ' ; * •• • Beat 4 ounces powdered sugar well w. 16 eggs ,add 1 qt. milk and mix 2 lbs. and 4 ounces flour into this to obtain a smooth paste, free from lumps, beat then 12 ounces of melted butter, a pinch of salt, mace or lemon flavor well into the butter and mix two heaping teaspoonfuls of baking powder to the whole preparation. Bake in hot well greased waffle iron. Cream Waffles Beat 12 ounces butter w. 10 whole and 6 yolks of eggs, add 3 ounces of sugar, flavor and add iy2 lbs. flour. Into this mix slowly 1 pint of whipped cream and 6 whites of eggs beaten to a stiff froth. French Waffles 6 ounces sugar, 1 lb. flour and little salt. Put in a bowl and make a hollow in center. Beat 14 yolks of eggs w. milk well and make a smooth batter w. the flour. Add cup brandy and 1 ounce melted butter. Mix well into 1 pint of whipped cream and stiff beaten 14 whites of eggs. If the batter must stand any length of time add a little baking powder. Bake as usual. — 394 — Holland Waffles