The new Kentucky home cook book

To three quarts of flour add two eggs, two cupfuls of sugar, three table-spoonfuls of lard, one coffee-cupful of sponge. Work well, and let it rise ; then make out into shapes and cover the tops with sugar and egg beaten stiff. Then grate a little nutmeg over them, and let rise again. Bake. Nice. Mrs. Calvert. RUSK. Take four pints of flour, one pint of sweet milk, one cupful of sugar, one cupful of lard, one cupful of yeast sponge, three eggs beaten light, one spoonful of salt. Let the dough rise twice before making the rusk into shape. Take the white of one egg and a table-spoonful of milk, beat well together, spread over the tops of the rusk, then sprinkle with powdered sugar and a little cinnamon when sufficiently light to bake. Mrs. Annie Lee. BEATEN BISCUIT. Take one quart of flour, one table-spoonful of lard, a pinch of salt, sufficient water to make a stiff dough. Work and beat until it blisters and becomes soft. Roll out half an inch thick, stick with a fork in the center of each, and bake in a slow oven. Miss Mollie Chiles, Lexington, Ky. WAFERS. Mix thoroughly into one pint of flour one table-spoonful of lard, one-half tea-spoonful of salt. Mix into a stiff dough with one tea-cupful of cold water and sweet milk (half of 146 The New Kentucky Home Cook Book. each). Work and beat until it is smooth and blisters. Roll out thin, cut into small biscuit ; then roll each biscuit until it is as thin as a knife-blade. Bake until a nice brown in a quick oven. Mrs. Laura C. Dimmitt. PLAIN BISCUIT. Take one table-spoonful of lard, one tea-cupful of sweet milk, one-half tea-spoonful of salt, one quart of flour. Rub the lard in the flour, add the milk. Beat or work till it blisters. Mrs. C. C. Dobyns. KENTUCKY BISCUIT. Take one quart of sifted flour, lard the size of a hen's egg, one even tea-spoonful of salt, one tea-cupful of ice-water. Knead till they blister. Mrs. Tabb. WHEATEN MUFFINS. Take one pint of flour, one pint of buttermilk, one-half tea-spoonful of soda dissolved in milk, the yelk of one egg and the whites of two eggs beaten separately, salt, one tablespoonful of melted lard. Makes one dozen muffins. Mrs. Peale, Carlisle, Ky. QUICK MUFFINS. Take two tea-cupfuls of buttermilk, one tea-cupful of thick cream, or three even table-spoonfuls of melted butter, four eggs, one-half tea-spoonful of soda, one quart of flour. Dissolve soda in the milk, add the yelks well beaten, then the butter or cream; then beat the flour in thoroughly. Lastly, add the beaten whites. Have muffin-irons well greased and very hot. Pour in the batter, and bake quickly. Very nice. Mrs. James F. Kobinson. GERMAN PUFFS. Take four eggs, one and one-half pint of flour, one and one-half pint of sweet milk, lard the size of a walnut, a pinch of salt. Beat hard and light. Bake quickly. Delightful. Mrs. A. A. Wadsworth. The New Kentucky Home Cook Book. 147 CREAM BISCUIT. Beat four eggs well, mix them with one quart of cream and two table-spoonfuls of yeast ; then stir in flour until the dough is stiff enough to bake. Make into biscuits, and let them rise for five hours. Bake for a few minutes in a quick oven. Mrs. Huxter. SALLY-LUNN, WITH YEAST.