The home cook book

Mix into one quart of flour one teaspoon of salt. Add one teacup of warm milk and one teacup of warm water, half a cup of melted butter, half a teaspoon of soda dissolved in cold water, and four eggs beaten to a stiff froth. Stir this to a smooth batter, and add four iron spoons of potato yeast. Beat hard after the yeast is added. Grease a tin pan with butter. Pour the mixture into it to rise. Set in a warm place. It will not be light under six hours. Bake three-quarters of an hour in a steady oven. When done, turn it out to send to the table. CREAM SCONES 241 BARLEY SCONES Bring a pint of milk to boil in a saucepan, adding a teaspoon of salt. Mix in fresh barley meal till you have a stiff paste. Then proceed as in making cream scones. Roll out the paste and cut it in cakes — these cakes are very often triangular. Bake on a greased hot griddle or in a pan in a quick oven. Serve hot. CREAM SCONES In a saucepan bring to boil a pint of cream. Sift in enough flour to make a thick batter, while sifting keeping the cream hot, but not boiling. Add a teaspoon of salt. Flour your board and put the dough upon it. Roll out till about quarter of an inch thick, cut in small cakes, and cook on a hot griddle, slightly greased, till a golden brown, turning the cakes when one side has browned and then browning the other side. Serve hot Vol. 2 XXIII Waffles — Cream Waffles— Rice Waffles — Fat for Frying Griddle Cakes — Bread Pancakes- Bread Batter Cakes— Wheat Batter Cakes — No-Egg Sour-Milk Pancakes— Breakfast Drop Cakes— Buckwheat Cakes — St. I.ouis Perfect Corn Cakes — Green Corn Pancakes — Hoe Cakes— Rice Batter Cakes — Rice Pancakes — Cracker Panada — Toast — Creamed Toast — French Toast— Milk Toast — Molasses Toast for Children— Water Toast WAFFLES STIR one pint of sour milk into one heaping pint of flour. Add a tablespoon of melted butter and the yolks of three eggs and beat well. Next put in a teaspoon of soda dissolved in a little warm water. Stir together rapidly and add the whites of the three eggs beaten to a stiff froth. Cook in greased, hot waffle-irons till a golden brown, and send to the table hot. CREAM WAFFLES Add two eggs beaten light to a pint of sour cream in which a teaspoon of soda dissolved in a tablespoon of cold water has been beaten. Then put in flour to make a thin batter, and also half a teaspoon of salt. Have your waffle-irons hot and well greased. Cook to a golden brown, and serve hot with maple syrup, sugar, butter, or honey. RICE WAFFLES Into two cups of flour stir a teaspoon of baking powder and a cup and a half of soft-boiled rice. Add three eggs beaten, half a teaspoon of salt, and wet with enough fresh milk to make a muffin batter. Beat the batter well, drop in hot greased waffle-irons, and cook a fine golden brown. FAT FOR FRYING GRIDDLE CAKES Take two pounds of beef suet, cut in large pieces, and put in an iron frying-pan. Stand this in a hot oven and, as the suet