The Pennsylvania German cook book

At eleven o'clock boil two medium sized potatoes, scald a large tablespoon flour with the water, mash potatoes, and add one pint warm milk, stir in two compressed yeast cakes, stir in flour to the consistency of pancake batter, let rise, then add tablespoon lard, handful salt, and one-half cup sugar, and knead stiff, let rise till very light, then roll thin and cut out with a biscuit cutter, brush with lard and butter, fold over and let rise again until very light, their bake twenty minutes in a quick oven. Mrs. Charles W. Berry. CINNAMON ROLLS. Take light biscuit dough, roll out thin, spread with melted hutter, sprinkle with sugar and ground cinnamon, roll up like jelly cake, cut small pieces from the end, put into a tin to rise, when light, bake slowly. BREAD STICKS. Take light biscuit dough, shape into balls, then roll a foot long and thinner than the little finger, do not let them touch in a pun, let them get very light, bake until crisp. VIENNA ROLLS. One pint sweet milk scalded, one-half cup sugar, one tablespoon butter, mix all together while hot, when cool add a little salt, one-half cup yeast, stir in flour to make a stiff sponge, when light mix as bread, let this rise twice then roll out about one inch thick, cut with a cookie cutter, brush surface with melted butter, and fold, let rise and bake, while warm brush with butter. MORAVIAN SUGAR CAKES. VERY FlNi:. One cup sugar, one heaping cup mashed potatoes, mix them, then when C(K)1 add one cup liquid yeast, or (one and a half yeast cakes dissolved in a cup of water) let rise in a warm place from 9o'clock until bed time, then add three eggs, threefourths cup shortening, pinch of salt, mix stiff, let raise in warm place until morn¬ ing. without working spread in pans an inch thick, let it get very light, then make holes in top with the finger and fill with butter and cover with brown sugar or granulated, and sprinkle with cinnamon, bake in moderate oven. Or take a small piece of this dough, roll it round about ten inches long and the thickness of a little finger, then tie into love knots, when very light, bake. After they are baked, brush with butter and sprinkle with granulated or powdered sugar. This makes about forty love knots. Mrs. M. K. LIGHT DOUGH DUMPLINGS. Take very light, small biscuits, drop them into the skillet with melted butter, then fill pan with hot water, cover tight, let cook dry till it begins to fry, eat with cream and sugar while warm. Mrs. H. Machamer, Cautou. THE PENNSYLVANIA GERMAN COOK BOOK MUFFINS, MUFFINS. Melt two ounces of the best butter in one quart of warm milk, and set aside until cold, beat four eggs until very light, and make a batter by adding alternately and very gradually a little of the milk and blitter, and a little of the flour until the batter is of a proper consistency, which is quite thin, then add a large tablespoon of compressed yeast, or two teaspoons of baking powder, bake them in buttered muffin rings, set upon a hot griddle that has been rubbed over with beef suet. Bake them first on one side then upon the other. They must be torn asunder to butter, as cutting them renders them heavy. POP OVERS.