Perfection in baking

Dissolve two ounces of compressed yeast in two quarts of warm milk; add one-half of a pound of lard and butter, six ounces of sugar, two and one-half ounces of salt, another quart of milk, one quart of water, and sufficient flour (mixed) to make medium dough. Work well and set to raise about two and one-half hours, in a warm place. Break off in small pieces, mould up round and cover over to let them raise some. Then mould over in finger-shape and set close together on greased tins, until light; wash with egg, and bake. Parker House Rolls. Dissolve three ounces of compressed yeast with two quarts of milk; add two ounces of sugar, one ounce of salt, four ounces of butter, two ounces of lard, four eggs or ten yolks, and enough flour to make medium dough; wash well; let raise two hours, push down and set away another hour; make up in shape to suit yourself, let it raise, wash with egg, and bake quickly. Tea Biscuits, Three and one-fourth pounds of flour, three ounces of baking powder, one and one-half ounces of salt, all sifted together; rub dry six ounces of lard in the flour and mix with one and one-fourth quarts of milk into a light dough. Roll out at once one-half of an inch thick, cut out, set close together, wash with milk; first prick with a fork, and bake hot; 400 degrees. Newport Rolls. Same as tea biscuits, only add two ounces of butter, roll a little thinner, cut out, wash with butter and double over like French rolls; let stand a few minutes, wash with egg and bake. Graham Gems. Break like biscuits from either of the graham bread doughs. Roll up like biscuits, set to raise in gem tins and do not bake too hot. — 83 — Corn Afuffins. Grease and heat well deep gem tins and fill over half full of this mixture: Six ounces of cornmeal, four ounces of sugar, four ounces of lard, four eggs; mix all light; add one pint of milk and eighteen ounces of pastry flour with one and one-half ounces of baking powder, one ounce of salt. If too stiff add a little more milk. Bake hot. Johnny Cake. The same mixture as above, only add two ounces more of sugar and two ounces of butter and bake in long, flat tins. Buckwheat Cakes. Dissolve one-half of a yeast cake in one-half of a cup of warm water; add one quart of milk, one teaspoonful of salt, a little cornmeal, a handful of wheat flour, and enough buckwheat flour to make a stiff batter. Set away over night. In the morning stir up well, add a little molasses and bake on hot griddle. If too stiff, add a little milk and a little sugar. English Wheat JMuffins. Mix one yeast cake in one-half of a cup of warm water, one cup of milk, two tablespoonfuls of melted butter, two tablespoonfuls of sugar, a little salt, enough flour to make a stiff batter; let it raise, then add three eggs; beat all well; fill in muffin rings. Bake hot. Wheat Cakes. Beat up well, two eggs, one-half of a teaspoonful of salt, one tablespoonful of sugar, one-half of a cup of milk, and stir again. Mix with sufficient flour and one teaspoonful of baking powder to make into a soft batter; grease the griddle well, and bake quickly. This seems to be very rich, but they can be poured out thinner and make more cakes. Waffles.