Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Sift two cups of flour with half a teaspoon of salt. Add gradually two cups of milk and mix very smooth. Then add two eggs unbeaten and, after mixing thoroughly, a teaspoon of melted butter. Beat ali well together and with the batter fiU half full stoneware popover cups which bave been well buttered with cold butter. Have a good hot oven and set the cups in it. There will come out a rich brown puff which may be eaten with cream and sugar, with a golden syrup, or with butter and berries. Maryland Biscuit Rub a teaspoon of salt and two tablespoons of lard into two quarts of flour and mix in a couple of cups of cold water till CREAM BISCUITS. [illustration: PAPER CASES FOR CREAM BISCUITS, ETC.] J BREADS, PASTES, AND PIES 865 you have a stiff dough. Knead until thoroughly mixed and then beat with your rolling pin. Turn the dough over and over until it blisters and puffs out. It is now ready for forming into biscuits, which you do by pulling off a small piece, forming in any shape you choose, pricking with a fork, and baking in a quick oven fifteen or twenty minutes. Virginia Wafers One quart of flour, a piece of butter the size of an egg, the yolks of two eggs, and milk enough so that you can roll the dough very thin. Beat the dough with a rolling pin half an hour or more, until it blisters, and then roll it as thin as paper. Cut out the biscuit, prick them with a fork, and bake two or three minutes. Philadelphia Muffins Boil and mash four potatoes, rub them into a quart of flour, add one tablespoon of butter, a little salt, half a small teacup of yeast, four eggs, and half a teaspoon of fine sugar. Mix at night and drop the dough from a spoon into muffin rings or pans and set to rise till morning. Bake half an hour. Egg Biscuit Take two pounds of flour, two eggs, two ounces of butter, one pint of milk, and a little salt. Raise over night with yeast, and mould in the morning for breakfast. Pompton Puffs Three cups of flour, one tablespoon of butter, half a teaspoon of salt, two cups of milk, four eggs,—yolks and whites beaten separately,—one teaspoon of baking powder. Sift the flour into a bowl and add the salt and baking powder. Stir the beaten yolks with the milk thoroughly and then add the flour. Melt the butter and add to the mixture and whip thoroughly. Now stir in the well-beaten whites and whip together with a Dover egg-beater. Bake in gem pans from fifteen to twenty minutes. Dutch Poffet Mix one quart of milk, three eggs, one cup of sugar, one cup of butter, half a cup of yeast, and flour enough to make a spoon stand in it. Let the mixture rise several hours. Bake in long tins three-quarters of an hour. Rusks Dissolve four ounces of butter in one pint of warm milk, add two pounds of flour, eight ounces of sugar mixed in the flour, a little salt, and a teacup of yeast. Set the sponge at night and knead it into a light dough in the moming. Let it rise well. Roll the dough half an inch thick, cut out the rusks, and let them rise again. Beat an egg and brush over the top with a feather and bake in a hot oven. Velvet Cakes Mix two teaspoons of cream of tartar in one quart of flour and one teaspoon of soda in one pint of milk. Add one cup of sugar and one-third of a cup of butter. Mix thoroughly and bake in hot earthen cups half an hour.