Kirmess cook book

Mrs. William C. Wescott. One-half cup of sugar to which add two tablespoons of melted butter and one egg. Beat well, then add one cup of milk and about two cups of flour and two teaspoons of baking powder. CORN-MEAL MUFFINS. Mrs. William C. Wescott. One cup sugar, two large tablespoons of melted butter, two eggs, one cup milk, one cup of corn-meal, one cup of flour, two heaping teaspoons of baking powder and pinch of salt. GRAHAM MUFFINS. Mrs. Howes, Roselle, N. J. Two cups of graham flour, one cup sweet milk, one-third cup of sugar, one egg, butter size of an egg, two teaspoons baking powder. Bake in rings, twenty or thirty minutes in a hot oven. CREAM MUFFINS. Mrs. Thomas, Boston, Pa. One pint sour cream, two eggs, beaten lightly together, salt to taste, flour to thicken. Bake on griddle in muffin rings. Bake half before turning. PARKER HOUSE ROLLS. Miss Gray, New York. One pint of milk, one tablespoonful of butter, two lumps of sugar, teaspoonful of salt, one yeast cake. The milk, butter and sugar boiled together and allowed to cool. When cool mix in yeast cake with a silver knife, then add whites of two eggs, beaten to stiff froth, mould and bake. PARKER HOUSE ROLLS. Mrs. George Lowther, New York. Put two quarts of sifted flour in a bowl, add two level teaspoonfuls of salt. Rub in with the fingers two tablespoonfuls of butter, or lard. Dissolve one-half of a yeast-cakee in one cupful of warm water. Scald one pint of milk; take it from the fire and add one-third of a cupful of sugar. When the milk is cool, mix the dissolved yeast with it. Make a hollow in the center of the flour and pour in the liquid. Sprinkle a little flour over the top. Cover the bowl with a cloth, then with a board or tin cover. Then let this stand five hours; then mix it thoroughly and knead it well. Cover and let rise overnight or for six hours. Then toss it on a board, knead it a little, roll the dough to one-half inch thickness. Lift the dough several times, that it may shrink. Cut with an oval cutter. Put small bits of butter on one end and fold the other end over it. Place them on a buttered pan and let stand until almost double in size. Bake in quick oven twenty minutes. FRENCH ROLLS. Mrs. William F. Cook. One quart of milk, one teacup of yeast and one quart and a pint of flour. When sponge is light work in a well beaten egg and two tablespoonfuls of well beaten butter, with a teaspoonful of salt, half teaspoonful soda dissolved in hot water, one tablespoonful of white sugar and enough flour to make a soft dough. Let this stand four or five hours, roll out into round cakes and fold over. Set them closely together in the baking pan; let them rise one hour, and just before putting them into the oven cut deeply across each roll with sharp knife. Bake half hour. RAISED BISCUIT. Mrs. C. W. Cropper. One quart sifted flour, one pint warm milk, one tablespoonful of butter, one teaspoonful of salt, one-half cake of yeast, one tablespoonful of sugar. Put sugar and salt in the sifted flour, melt the butter in the milk, dissolve yeast in one-half cup of lukewarm water. Mix overnight. In the morning make into rolls, adding very little flour to prevent sticking to pastry board. ENGLISH SCONES. Table Talk,