Harper's cook book encyclopædia

Buns, Breakfast. — Take the chill off a quarter of a pint of milk, and mix it with the same quantity of fresh yeast ; add % lb. of butter, melted but not hot, sugar to taste, and a couple of eggs well beaten, and then, very gradually, sufficient flour to make a tolerably firm dough. Put it into small tins, well oiling them first ; set them before the fire for about twenty minutes to rise, and bake in a quick oven. Time to bake, twenty minutes. Sufficient for a dozen buns. Buns, Forfarshire Tea. — One pound of flour, 3 ozs. of butter, two teaspoonfuls of baking-powder, a few Sultana raisins carefully stoned and rubbed, two eggs, one cup of milk. Keep a little of the eggs to brush over the buns. Rub the butter into the flour, add the sugar and the baking-powder,, mix everything thoroughly well together, and bake in small cake-tins. Buns, Hot Cross. — Make a sponge of a cup and a half of milk, half a yeast cake dissolved in half a cup of warm water, and flour enough to make a thick batter. Set in a warm place overnight. In the morning add two large spoonfuls of butter, melted ; half a cup of sugar, a saltspoonful of salt, and as much cinnamon or grated nutmeg. Work in more flour until the dough can be handled, kneading it well. Cover, and let it rise in a warm corner for five hours longer, then roll out into a sheet about half an inch thick, and cut into rounds, like biscuit. Lay Cakes, Belvidere Dodgers, Corn them in a buttered baking-pan, let them rise half an hour, cut a cross upon each, and put into the oven. When they are baked to a light brown, brush over with white of egg beaten up with fine sugar, and take from the oven. Cakes, Belvidere. — One quart of flour, four eggs, a piece of butter the size of an egg, a piece of lard the same size. Mix the butter and lard well with the flour ; beat the eggs very light in a pint bowl. Fill it up with cold milk ; then pour it gradually into the flour, which must be made into a tolerably stiff dough. Add a teaspoonful of salt, and work briskly for eight or ten minutes. Roll out the dough, cut into shape, and bake in a quick oven. Cakes, Breakfast. — Three eggs, one teaspoonful of sugar, one coffee-cup of sweet milk, one cup of warm water, three table-spoonfuls of yeast, flour enough to make a stiff batter. Add the whites of the eggs when the batter has risen, also a pinch of salt. If started the night before, they will be as light as puffs. Cakes, Corn. — Two cups of sour milk; two table-spoonfuls of butter, melted ; three eggs, beaten very light ; one teaspoonful each of salt and soda ; two cups of corn meal, or enough to make a rather thin batter. Add the melted butter to the beaten eggs, dissolve the soda in a table-spoonful of boiling water, add this to the milk, and mix with the eggs and butter. Have the meal ready sifted with the salt, put all together, beat hard, and bake in a shallow baking-pan for about half an hour. Cakes, Lapland. — Take five eggs, beat the whites and yolks separately till both are as light as may be ; then mix them together, and add one pint of rich cream, with about one pint of sifted flour. Half fill small tin shapes with the batter, and bake in a well-heated oven. Ten minutes should suffice for the baking, and the cakes should be sent to the table while piping hot. Cakes, Mahogany. — One cup of