Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

One pint of milk, scalded; put into it while hot half a cup of sugar and one tablespoon of butter. When the milk is cool, add a little salt and half a cup of yeast, or one compressed yeast cake; stir in flour to make a stiff sponge, and when light, mix as for bread. Let it rise until light, punch it down with the hand, and let it rise again — repeat two or three tunes, then tarn the dough Mother's Cook Book. on to the molding-board and pound with the rolling-pin until thin enough to cut. Cut out with a tumbler, brush the surface of each one with melted batter, and fold over. Let the rolls rise on the tins; bake, and while warm brush over the surface with melted butter to make the cruet tender. BUNS. Break one egg into a cup and fill with sweet milk; mix with it half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg. Let it rise till very light, then mold into biscuits with a few currants. Let rise a second time in pan; bake, and when nearly done, glaze with a little molasses and milk. Use the same cup, no matter about the size, for each BISCUIT. Dissolve one rounded tablespoon of butter in a pint of hot milk; when lukewarm stir in one quart of flour, one beaten egg, a little salt, and a teacup of yeast; work into dough until smooth. If winter, set in a warm place; if summer, a cool one to rise. In the morning work softly and roll out one-half inch and cut into biscuits and set to rise for thirty minutes, when they will be ready to bake. These are delicious. TO MAKE RUSKS. To every pound of flour add two ounces of butter,one-quarter pint of milk, two ounces of loaf sugar, three eggs, one tablespoonful of yeast. Put the milk and butter into a saucepan, and keep shaking it round until the latter is melted. Put the flour into a basin with the sugar, mix these well together, and beat the eggs. Stir them with the Mother's Cook Book. yeast to the milk and batter, and with this liquid work the flour into a smooth dough. Cover a cloth over the basin, and leave the dough to rise by the side of the fire; then knead it, and divide it into twelve pieces; place them in a brisk oven, and bake for about twenty minutes. Take the rusks out, break them in half, and then set them in the oven to get crisp on the other side. When cold, they should be put into tin canisters to keep them dry; and, if intended for the cheese course, the sifted sugar should be omitted. SWEET MILK GEMS. Beat an egg well, add a pint new milk, a little salt, and Graham flour until it will drop off the spoon nicely; heat and butter the gem-pans before dropping in the dough; bake in a hot oven twenty minutes. BREAKFAST GEMS. One cup sweet milk, one and a half cups flour, one egg, one teaspoon salt, one teaspoon baking powder, beaten together five minutes; bake in hot gem-pans in a hot oven about fifteen minutes. GRAHAM BREAKFAST CAKES. Two cups of Graham flour, one cup of wheat flour, two eggs well beaten ; mix with sweet milk, to make a very thin batter; bake in gem-irons; have the irons hot, then set them on the upper grate in the oven; will bake in fifteen BUCKWHEAT CAKES. One quart buckwheat flour; four tablespoonfuls yeast; one teaspoonful salt; one handful Indian meal; two table- Mother's Cook Book. spoonfuls molasses — not symp. Warm water enough to make a thin batter. Beat very well and set to rise in a warm place. If the hatter is in the least sour in the morning, stir in a very little soda dissolved in hot water. Mix in an earthen crook, and leave some in the bottom each morning — a capful or so— to serve as sponge for the next night, instead of getting fresh yeast In cold weather this plan can be successfully pursued for a week or ten days without setting a new supply. Of course you add the