Beat eggs, lard and sugar together, then add flour, meal and milk gradually with the salt and cream of tartar; when just ready for the oven, mix in the carbonate of soda, put in tins, and bake in a good oven, but not too hot. Bake about % MRIS ORR SSO AU ell Pe erg a Ge ay oe at > Fe Serene AS na SL re ee ee ) ee : vp i ‘ a Cas . ; 148 THE Domrton Cook Book. three-quarters of an hour or until done. If the tins have paper at the bottom they bake better, and do not stick. If you have not sour milk, sweet will do, but buttermilk is the best of all. These cakes can be kept in the tins and heated up the nex day. 476. Rusks—Ingredients—-1 pint of new milk, 2 tablespoonfuls of yeast, flour, 2 tablespoonfuls of butter, 1 cupful of sugar, 2 eggs, 2 salt- spoonfuls of sal✪ Ruskst. Rusks require a longer time for rising than ordinary rolls or biscuits. Prepare a sponge of the yeast, milk and flour, (suffi- cient to inake a thin batter) and allow it to rise all night. Next morning add eggs, butter and sugar (which must have been mixed well together), salt and flour enough te produce a soft dough. Shape into neat balls of equal size, place in a pan and allow to rise until very light. Flavor according to taste. Bake in a quick, steady oven till of a pretty brown color; glaze with the yolk of an egg and sprinkle with powdered white sugar. 477. Butter Rolls—lIngredients—1 quart of flour, 14 a teaspoonful of salt, 2 teaspoonfuls of baking powder, I egg, I pint of milk, 1 tablespoonful of lard. Sift the flour, salt and baking powder together, rub in the lard cold, then add the egg and milk, mix as soft as possible. Roll it out one half inch in thickness and cut with a plain round biscuit cutter. Dip them in melted butter, fold one-third of each piece over the remainder and bake in a quick oven for fifteen minutes. 478. Swiss Rolls—Ingredients—z eggs, their weight in flour and sifted sugar and butter, lemon juice, jam. Take two eggs as your weights and take their weight in flour, sifted sugar and butter. First cream the butter and sugar, stir in the two yolks slightly beaten, then the two whites | beaten to a stiff froth, and last of all the flour, strewn lightly in; mix thoroughly, and add a little lemon juice. Grease a Yorkshire pudding-dish, and pour in the mixture about half an inch in depth; bake in a hot oven for not more than seven minutes, as otherwise it would become too crisp to roll; strew a sheet of paper with sugar, and turn it out on this, and imme- diately spread with jam, and quickly roll it; if not done whilst very hot, it will break in the rolling. ‘The top can be orna- « BREAD AND CAKES. 149. mented with bars of pink sugar icing, silver comfits and preserved fruit. 479. Breakfast Roils—Ingredients—2 quarts flour, 1 tablespoon- ful sugar, I tablespoonful butter, 14 cup of yeast, 1 pint scalded milk, or water if milk is scarce, and a little salt. Set to rise until light; then knead until hard and set to rise, and when wanted make in roils; place a piece of butter between the folds, and bake in a slow oven. 480. Graham Biscuits-—Ingredients—1 quart water or milk, butter the size of sn egg, 3 tablespoonfuls sugar, 2 of baker’s yeast, anda pinch of salt ; enough white flour to use up the water, making it the consistency of batter cakes, and as much Graham flour as can be stirred in with a spoon. Set it away till morning; in the morning grease pan, flour hands; take a lump of dough the size of a large egg; roll lightly between the palms; let them rise twenty minutes and bake in a tolerably hot oven. 481. Soda Biscuits—Ingredients—18 oz. flour, 3¢ of a breakfast cup of lard, 2 small cups of new milk, 2 teaspoonfuls of cream-tartar, I of soda, a pinch of salt. ✪ Butter Rolls

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Beat eggs, lard and sugar together, then add flour, meal and milk gradually with the salt and cream of tartar; when just ready for the oven, mix in the carbonate of soda, put in tins, and bake in a good oven, but not too hot. Bake about % MRIS ORR SSO AU ell Pe erg a Ge ay oe at > Fe Serene AS na SL re ee ee ) ee : vp i ‘ a Cas . ; 148 THE Domrton Cook Book. three-quarters of an hour or until done. If the tins have paper at the bottom they bake better, and do not stick. If you have not sour milk, sweet will do, but buttermilk is the best of all. These cakes can be kept in the tins and heated up the nex day. 476. Rusks—Ingredients—-1 pint of new milk, 2 tablespoonfuls of yeast, flour, 2 tablespoonfuls of butter, 1 cupful of sugar, 2 eggs, 2 salt- spoonfuls of salt. Rusks require a longer time for rising than ordinary rolls or biscuits. Prepare a sponge of the yeast, milk and flour, (suffi- cient to inake a thin batter) and allow it to rise all night. Next morning add eggs, butter and sugar (which must have been mixed well together), salt and flour enough te produce a soft dough. Shape into neat balls of equal size, place in a pan and allow to rise until very light. Flavor according to taste. Bake in a quick, steady oven till of a pretty brown color; glaze with the yolk of an egg and sprinkle with powdered white sugar. 477. Butter Rolls—lIngredients—1 quart of flour, 14 a teaspoonful of salt, 2 teaspoonfuls of baking powder, I egg, I pint of milk, 1 tablespoonful of lard. Sift the flour, salt and baking powder together, rub in the lard cold, then add the egg and milk, mix as soft as possible. Roll it out one half inch in thickness and cut with a plain round biscuit cutter. Dip them in melted butter, fold one-third of each piece over the remainder and bake in a quick oven for fifteen minutes. 478. Swiss Rolls—Ingredients—z eggs, their weight in flour and sifted sugar and butter, lemon juice, jam. Take two eggs as your weights and take their weight in flour, sifted sugar and butter. First cream the butter and sugar, stir in the two yolks slightly beaten, then the two whites | beaten to a stiff froth, and last of all the flour, strewn lightly in; mix thoroughly, and add a little lemon juice. Grease a Yorkshire pudding-dish, and pour in the mixture about half an inch in depth; bake in a hot oven for not more than seven minutes, as otherwise it would become too crisp to roll; strew a sheet of paper with sugar, and turn it out on this, and imme- diately spread with jam, and quickly roll it; if not done whilst very hot, it will break in the rolling. ‘The top can be orna- « BREAD AND CAKES. 149. mented with bars of pink sugar icing, silver comfits and preserved fruit. 479. Breakfast Roils—Ingredients—2 quarts flour, 1 tablespoon- ful sugar, I tablespoonful butter, 14 cup of yeast, 1 pint scalded milk, or water if milk is scarce, and a little salt. Set to rise until light; then knead until hard and set to rise, and when wanted make in roils; place a piece of butter between the folds, and bake in a slow oven. 480. Graham Biscuits-—Ingredients—1 quart water or milk, butter the size of sn egg, 3 tablespoonfuls sugar, 2 of baker’s yeast, anda pinch of salt ; enough white flour to use up the water, making it the consistency of batter cakes, and as much Graham flour as can be stirred in with a spoon. Set it away till morning; in the morning grease pan, flour hands; take a lump of dough the size of a large egg; roll lightly between the palms; let them rise twenty minutes and bake in a tolerably hot oven. 481. Soda Biscuits—Ingredients—18 oz. flour, 3¢ of a breakfast cup of lard, 2 small cups of new milk, 2 teaspoonfuls of cream-tartar, I of soda, a pinch of salt.

The Ideal cook book