The new Annie Dennis cook book

Heat a pint of milk just lukewarm. Stir into it a teacupful of lard. (The lard should be melted.) Stir in flour till it is a thick batter, then add a teacupful of liquid yeast. Set in a warm place. When light, work in two and one-half teacupfuls of powdered sugar, four eggs beaten to a froth, two teaspoonfuls of cinnamon and one of salt. Knead into it sufficient flour to roll it out; put in a warm place to rise again. When it appears of a spongy lightness, roll out about half an inch thick. Cut into cakes with a wine glass and set aside. Now put in a porcelain-lined pot over a brisk fire two pounds of lard; when this is boiling hot a blue smoke will rise; the cakes will now be ready to cook ; drop in a few at a time and when they are light brown, take out with a wire dipper. If liked, as they are removed from the lard dip them in powdered sugar. The lard must not be allowed to burn ; a piece of Irish potato dropped in occasionally will help to keep the lard clear, and will not affect the taste of the cakes. Twist Into one quart of flour rub one tablespoonful of sugar, one of butter, and one teaspoonful of salt. Add one egg, one small teacupful of liquid yeast, and mix to a soft dough with milk-warm water. When it rises well, knead thoroughly, and set to rise again. When it has risen well, knead again. Break into twelve pieces, and with the hands mold about ten inches long, letting each piece be larger in the middle than at the end. Now lay one piece across another and twist from the middle towards the ends, pinching the ends together to keep them from separating. Have a baking pan well buttered, and lay each twist in nicely, far enough apart not to touch when risen. Let them rise for half an hour, and bake quickly in a well-heated oven. Each piece of dough, before being twisted together, must be rubbed over with melted butter so that the twist will separate when well baked. Plate Tea Rolls Roll light-bread dough quite thin. Spread with soft butter then with chopped dates. Roll the dough up, and cut with a sharp knife. Lay in a buttered pan, let them rise, then bake. Pop-overs One cup of sifted flour, three eggs, one cup of milk, two teaspoonfuls corn starch. Beat the yolks with the milk; add salt and whites, beaten very stiff. Put the flour and corn starch in bowl, stir in liquid and beat until perfectly smooth. Pour into hot well greased popover tins and bake for 15 minutes. Serve at once, since they fall rapidly. Nut Bread Two cups white flour, two cups graham flour; one cup nuts; one and a half cups sweet milk; one egg; one teaspoonful salt; one cup brown sugar; four teaspoonfuls baking powder. Let set in greased pan for twenty minutes. Then bake one hour in slow oven. Salt Rising Bread