Kirmess cook book

SOUTHERN BEATEN BISCUITS. Mrs. Walter H. Jones. One quart of flour, one rounded tablespoon of lard, one teaspoon of cold water, one teaspoon of salt. Work the lard and salt into the flour, then add the water, knead very thoroughly, beat until very smooth. BATTER BREAD. Mrs. Walter H. Jones. One pint of corn-meal, one pint boiling water, one pint of buttermilk and one-half teaspoon of soda. Scald the meal, beat two eggs very light. While the meal is cooking, stir in buttermilk, soda and eggs. Bake in deep dish in a steady oven. TEA BISCUITS. Miss Gladys Linn. One quart flour, one and a half teaspoons salt, two teaspoons baking powder, mix together and then sift, then add two tablespoons lard, about a cup and a half of milk, knead until well mixed, then roll and bake about twenty minutes. TEA BISCUITS. Miss Stella Flanagan. Four cups flour, four teaspoons baking powder, one-half cup lard, one teaspoon sugar, a scant teaspoon salt, and one and a half cups of milk. ROLLS FOR BREAKFAST. Mrs. Grace Marshall. One quart of flour, two eggs, one-half tablespoon butter, one-half tablespoon lard, two teaspoons salt, one-half yeast cake, one pint milk, one tablespoon sugar. Sift flour, scald the milk and melt the butter and lard in it; beat the eggs light and stir into the milk. Mix this in the flour until smooth, then add the yeast, which has been previously dissolved in luke warm water. Let stand covered into light, roll and let rise again and bake in a quick oven from ten to fifteen minutes. CORN MUFFINS. Mrs. Garrett Van Home. One tablespoon (small) lard, one tablespoon (small) butter, two tablespoons (large) of yellow meal, one-half teaspoon of salt, two cups of milk, two cups of flour sifted with two teaspoons of baking powder; bake quickly. This will make twenty muffins. CORN PUDDING FOR BREAKFAST. Mrs. W. S. Gould, New York. Twelve large ears of corn, grated, one quart milk, three eggs, whites and yolks beaten, four tablespoonfuls of sugar, one tablespoonful of flour, a little salt. Bake four hours. BREAKFAST PUFFS Mrs. W. A. Durrie. One pint of milk, one quart of flour, five teaspoons of baking powder, pinch of salt, two eggs, rubbed with a tablespoon of butter, and three tablespoons of sugar. BREAKFAST VANITIES. Mrs. S. E. Anness. One pint flour, one-half teaspoonful salt, one heaping teaspoonful Royal baking powder. Mix stiflE enough with milk to roll. Cut in thin squares with knife or wheel and drop into boiling lard. Shake kettle gently and when puffed up turn to brown on other side. Drain on paper. Serve with maple syrup. MRS. KATE smith's FEDERAL LOAF. Mrs. C. W. Croppen. One quart flour, three eggs beaten very light, yolks and whites separately, one pint milk, one tablespoonful butter (or lard), one teacup yeast. Make and let rise once in pound cake tins. Add three tablespoonfuls sugar to the eggs. Make up at noon for an early supper. HOT MUFFINS. Mrs. Wm. Mattocks. One large cup flour, sifted with a teaspoonful of baking powder and a scant one-half teaspoonful salt. Beat together one egg and a cup of one-half milk and one-half water, a teaspoonful of sugar, a large tablespoonful of melted butter, then add flour. Bake in gem pans in a hot oven for about twenty minutes. KUFFINS.