Physical culture cook book

yolks until thick; warm the butter and milk until the butter is melted ; when cold, stir in, slowly, the yolks of the eggs; mix with the flour. Whisk the whites dry, stir through very lightly and bake in buttered cups not half full. 35. Pop-Overs. — One egg, white and yolk beaten separately, one cup sweet milk, one cup flour, a pinch salt. Bake twenty minutes in greased cups. 36. Whole-Wheat Pop-Overs. — One and one-half cups entire-wheat flour, one-half cup white flour, one tablespoonful sugar, one teaspoonful salt, one tablesponful melted butter, three eggs, beaten separately. Beat batter well and bake in buttered stoneware cups for twenty minutes in hot oven, then reduce the heat and bake twenty minutes more. They will rise to three or four times their height. 37. Crumpets. — Two cups milk, three cups flour, three tablespoonfuls butter, saltspoonful salt, half yeast cake dissolved in warm water. Warm the milk; beat in the salted flour, the melted butter, and the yeast. Let this sponge stand in a warm place until light. Bake in greased muffin rings on a hot griddle, or in patty pans in the oven. In either case fill the pans or rings only half full, as the crumpets will rise in baking. 38. Waffles, i. — Three cups flour, one tablespoonful butter, two eggs, two cups milk, two teaspoonfuls baking powder, a little salt. Beat the eggs until light, add the milk, butter and salt. Stir in the flour with the baking powder last. Grease your waffle-irons well. 39. Waffles, 2. — The following recipe is perfect : To one quart of flour add one pint of warm (not hot) corn-meal mush, salt to taste, seven eggs beaten light separately, one teacupful sweet cream, and fresh milk sufficient to make a thin batter. Stir the cream and beaten egg yolks into the mush, then add the flour and fresh milk, stirring well and mixing perfectly smooth. The egg-white, beaten to a stiff froth, should be added just before cooking. The batter should be as thin as buttermilk, and the waffleirons well heated and greased. Raw meal will not do ; it must be made into mush. 40. Maryland or Beaten Biscuit. — Rub one tablespoonful each of butter and lard into one quart of sifted flour, with one teaspoonful of salt; gradually add milk enough to make a stiff dough, mixing it with the hand. When the dough is mixed, lay it on a floured bread-board and beat it with the rolling pin, turning it continually, until it blisters and cracks loudly. It will require to be beaten about half an hour. When the blisters are abundant tear off pieces of the dough as large as an egg, mold them in the form of biscuits, prick the tops with a fork, and bake in a rather quick oven. 41. Barley Meal Scones. — Two pounds barley meal, three-fourths teaspoonful baking soda, three-fourths teaspoonful cream of tartar, half a teaspoonful salt, and buttermilk. Mix, and add enough buttermilk to make a nice, soft dough ; then sprinkle a little meal on the baking board, and roll out to a fourth of an inch thick. Cut in three and bake on a not too hot griddle.