The Henderson cook book

1 egg, 3/x cup sugar, 1 cup milk (sweet), 3^ cups sifted white flour, 3^/2 teaspoons baking powder, l^> teaspoon salt, 1 cup chopped nut meats. Beat egg, add sugar, then milk, flour sifted with baking powder and salt, then the nut meats. Put into a well-greased pan and let rise for 25 minutes. Put into a slow oven and cover with paper for first 20 minutes ; cook about 1 hour. — Mrs. W. B. Parhwm. SCOTCH POTATO SCONES. One and one-half cups flour, 1-3 cup butter, 1 cup mashed potatoes, 2 teaspoons baking powder, y2 teaspoon salt, 1 egg. Sift the flour, salt and baking powder together, and after BREADS 85 adding the mashed potatoes rub in the butter lightly. Make a soft dough by adding the egg, well beaten, and, if necessary, a little milk. Make the dough of the right consistency to roll out. If the potato happens to be moist no milk will be required. Divide the dough into three parts and roll into rounds half an inch thick. Cut each of these across twice, so as to make four parts. Bake in a quick oven or on a griddle, and when they are done split and butter them, and serve hot. NUT BREAD. 1 egg, y~2 cup sugar, 1 spoon salt, 1^4 cups milk, 4 teaspoons baking powder, 1 cup chopped nuts, 4 cups sifted flour. Put in pan, set in warm place 30 minutes. Bake 30 to 45 minutes. — Mrs. R. J. Corbitt. BATTER BREADS BATTER BKEAD. One pint meal, 2 eggs, 1 spoon lard, 1 teaspoon salt; beat the eggs very light; then add the lard, mix and beat very light; then sift the meal into this, thin it with milk to the consistency of batter cakes, and bake. — Mrs. J. D. Rose. EXCELLENT BATTER CAKES WITHOUT EGGS. One cake Fleischmann's yeast, 1 cup lukewarm water, 1-Vi cups lukewarm milk, 2 heaping cups sifted flour, 4 tablespoons lard, Vi> teaspoon salt, 4 tablespoons syrup. Sift flour into bowl; add to it the salt, syrup, lard (melted), and lastly, the milk and water in which tne yeast has previously been dissolved (add the milk and water gradually). Then beat the batter thoroughly. When smooth set aside overnight to rise. In the morning beat well and bake on wellgreased griddle. QUICK BUCKWHEAT CAKES. To 1 pint of buckwheat put 1 teaspoon of salt, 1 tablespoon of sugar; make a good stiff batter with buttermilk; 1 level teaspoon soda. Bake on a hot plate well oiled. — Mrs. J. T. Elmore. SOUTHERN SALLY LUNN. One quart flour, 3 eggs, 1 heaping teaspoon lard, a yeast cake dissolved in a little lukewarm water, 1 pint new milk. Beat yolks light; stir in yeast, then lard, then milk and flour. Beat whites of eggs stiff and add to mixture, folding them in. Set to rise in a loaf cake pan over night in a warm place. Bake in medium oven. SALLY LUNN. One-half cake yeast soaked in a cup of warm water, % cup of sugar, 1 teaspoon of salt, 1 cup of sweet milk, 1 quart of BATTEK BREADS 87 flour. Mix and let stand a few hours to rise, then stir in 2-3 cup of butter and lard mixed, pour in a greased pan and let stand in a warm place to rise about 1 hour. Bake slowly. The sugar may be left out. — Mrs. 0. P. Shell. QUICK SALLY LUNN. One cup of sugar, y2 cup of butter, 2 eggs, 1 pint of sweet milk, flour to make batter as stiff as cake, with 3 teaspoons of baking powder; bake in cake mould or muffin tins. — Mrs. J. T. Alderman. SALLY LUNN.