Kentucky receipt book

One and one-half cups of whole wheat flour, 2 even teaspoons baking powder, 1 cup of sweet milk, 1 well-beaten egg, % teaspoon salt, 1 tablespoon of melted butter. Mix the beaten egg, with the milk; pour it over the flour, mixed with the other ingredients, add the melted butter, beat well. Pour the batter into a hot buttered gem iron ; bake about 30 minutes. Graham Gems. Cream 1% tablespoons of butter and 2 heaping tablespoons of light brown sugar. Add 1 well-beaten egg and 1 teacup of sweet milk. Sift together 1 saltspoon of salt, 2 teaspoons baking powder, 1 cup of white flour and % cup of Graham flour. Bake in gem pans in a quick oven. Serve for breakfast or tea. Beaten Biscuit. Take 1 quart of flour after it has been sifted and add 1 tablespoon of lard, 1 teaspoon of salt and 1 teacup of icewater and milk, mix a stiff dough and beat until soft. Cook in hot oven. Yeast Powder Biscuit. One quart of flour, 1 kitchen spoon of lard, 1 teaspoon of salt, 2 teaspoons of baking powder, enough milk to make a soft dough. Cut biscuit out, and bake in hot oven. English Biscuit. One and one-fourth pints of flour, 1 coffee cup of corn starch, 3 tablespoons of sugar, 1 teaspoon of salt, 2 teaspoons of baking powder, 3 tablespoons of lard, 1 egg, % pint of milk, ^ cup of currants. Sift together flour, com starch, sugar, salt and baking powder. Bub in the lard cold, add egg well-beaten; milk, currants (picked and dried). Mix into smooth dough soft enough to handle. Flour the board and turn out the dough. Roll to half inch thickness ; cut with round cutter. Lay on greased tins, and bake in rather hot oven 20 minutes. Rub over with a little butter when taken from the oven. Soda Biscuit. One quart of flour, 1 teaspoon of soda, 1 tablespoon of lard, 1 teaspoon of salt, 1 pint of buttermilk. Sift flour and add lard, salt and soda. Mix well ; add buttermilk and work very little. Cut out and bake in a hot oven. Delicate Biscuit. One quart of sweet milk, 2 teaspoons baking powder, i^ cup butter, 1 teaspoon granulated sugar, flour to make soft dough. Roll into sheet half an inch thick, and cut into small round or square biscuit. Bake in a hot oven. Serve for tea, or as a simple dessert with preserves or maple syrup. Half the recipe may be used. Whole Wheat Biscuit. Take 1 pint of whole wheat flour sifted, ^ pint buttermilk, 1 teaspoon salt, Yo teaspoon soda, 1 kitchen spoon lard. Mix and bake in hot oven. Buckwheat Gakes. One quart of buckwheat flour sifted, 2 tablespoons granulated sugar, 2 tablespoons white flour, % cake yeast dissolved in a little lukewarm water, enough milk and water in equal proportions to make a stiff batter. When yeast is dissovled, mix in flour and sugar, milk and water. Put in crock to rise, in morning add 1 teaspoon salt, 1 teaspoon soda; more milk and water may be added to make batter of right consistency. Stir, bake on hot greased griddle. Waffles. One pint of flour, 1% coffee cups sweet milk, 2 eggs, 2 rounded teaspoons baking powder, 1 teaspoon salt. Beat yolks, add milk and flour, reserving a little of the batter for baking powder. It must all be beaten to a cream; then stir in lightly the flour, the baking powder and whites. Grease -jyaflBe irons with butter, and fill % full of batter. Cook to a chestnut brown. Mush. One pint of sifted meal, 1 quart of cold water, salt to taste. Let water come to a boil; stir in meal gradually, then add salt. If it should be too thin add more meal, and if too thick, thin with sweet milk. Mush is very nice served hot with sugar and cream, or put ip. a deep dish, and when cold cut in strips; sprinkle with sifted flour; fry in hot lard ; serve for breakfast. Whole Wheat Biscuit.