The new Kentucky home cook book

Take one quart of flour, one egg not beaten, one cupful of sugar, a lump of butter the size of an egg. Mix with sweet milk to a soft dough (nearly one pint), two tea-spoonfuls of baking-powder. Divide into three quantities and put into jelly-pans. Score deeply; pour over this one cupful of melted butter; then mix one cupful of sugar and one paper of ground cinnamon together, and sprinkle over this. Bake. Mrs. G. T. Hunter. FEDERAL BREAD. Take three eggs, one table-spoonful of butter, one tablespoonful of lard, two tea-spoonfuls of cream of tartar, one tea-spoonful of soda, one quart of flour, sufficient buttermilk to wet it, two table-spoonfuls of sugar. Let it rise like light bread. Bake. Mrs. D. B. Lacy, Owingsville, Ky. SODA BISCUIT. Take one quart of flour, into which mix one table-spoonful of lard and one-half tea-spoonful of salt. Then stir into one-half pint of buttermilk one-half tea-spoonful of soda. Mix this with the flour. Bake quickly. GRAHAM BISCUIT. Take one quart of Graham flour, one tea-cupful of sugar, sour cream enough to make a soft dough, one tea-spoonful soda, one table-spoonful of butter. Work sugar, butter, and flour together; then add cream, and work but little. Make into biscuits, and bake. Mrs. Jones, Escumapia Springs. 144 The New Kentucky Some Cook Book. BEEF-SUET BISCUIT. Take one quart of flour, one tea-spoonful of suet chopped fine, one-half pint of buttermilk, and one-half tea-spoonful of soda. Mrs. N. A. Glascock. BUTTERMILK BISCUIT. Take one quart of buttermilk, one tea-spoonful of soda, one table-spoonful of butter, flour enough to roll out. Mrs. Cary Hall. GRAHAM GEMS. Take one quart of unbolted flour, one pint of buttermilk, one egg, one tea-spoonful of soda, salt. Put the soda in the buttermilk, then add the egg. Stir in the flour very slowly until it becomes a smooth batter. Bake quickly in a hot oven. Mrs. Tabb. QUICK GRAHAM BREAD. Take one and one-half pint of sour milk, one-half coffeecupful of molasses, one-half tea-spoonful of salt, two teaspoonfuls of soda dissolved in a little hot water, as much Graham flour as can be stirred in with a spoon. Pour into a well-greased pan, and put into the oven. Bake for two hours. Excellent. Mrs. W. S. Moores. GRAHAM PUFFS. Take one quart of buttermilk, two eggs, one tea-spoonful of salt, one tea-spoonful of soda, one table-spoonful of sugar, Graham flour to make a stiff batter. Grease the muffinirons, set on the stove until thoroughly heated ; pour in the batter and bake. Mrs. Moores, GRAHAM BISCUIT. Take one and one-half pint of Graham flour, two level table-spoonfuls of lard, one and one-half dessert-spoonful of baking-powder, three-fourths of a pint of sweet milk, salt. Mix as in baking-powder biscuits, and bake quickly. Do not sift Graham flour. Mrs. J. F. Robinson. The New Kentucky Home Cook Book. 143 RUSK. Take one coffee-cupful of lard and butter mixed, beat with one cupful of sugar, beat one egg with another cupful of sugar, one even tea-spoonful of soda, two tea-spoonfuls of salt, sifted with three pints of flour. Use two coffee-cupful^ of potato sponge. Knead well; let rise, and knead again before putting into pans. Miss Phcebe Wood. RUSK.