Take twelve cups flour, one cup white sugar, one cup butter or lard, one cup yeast and threeeggs. Beat eggs and sugar until very light; add three large cups of warm milk or water, and beat into this the above ingredients. Let it rise over night; if well risen in the morning, knead well with sufficient flour to make a good dough. Set in a warm place to rise again. When sufficiently risen, roll out and cut (a bun-cutter I use), but any shape you like can be used. These are for tea. Mrs. Rost. W. WINSTON. SPANISH BUN. One pound sugar, one cup milk, one-half pound butter, one quart flour, light and sifted, six eggs, one-half tea- spoonful orange flavor, one teaspoonful soda, two tea- spoons cream of tartar, or two spoons baking powder. Icing made with two cups sugar, one and half cups water, whites two eggs, flavor with vanilla. Delightful cake. This, iced with- chocolate, makes a nice variety, and is exceedingly good. Mrs. W. A. ERWIN. MUFFINS No. 1. One pint flour, one-half pint milk, two teaspoonfuls baking powder, two tablespoonfuls sugar, three table- [ 51 ] spoonfuls butter and twoeggs. Mix the dry ingredients together and rub through a seive; melt the butter; beat the eggs till light and add the milk to them. Add this mixture to the dry ingredients, then stir in the melted butter. Beat well and bake twenty minutes. MARY E. HORNER. MUFFINS No. 2. To, one egg beaten very light, add one cupful sweet milk and one cup sifted flour and a little salt. Beat until well mixed and bake in well buttered hot muffin tings, in a quick oven, until well done, or they will fall. In the cook’s language, let them ‘‘soak.”’ Mrs. JAs. H. HORNER, Oxfords: NeeG: BEATEN BISCUIT. Mix well two and three-fourths ounces lard and one teaspoonful salt, into one quart flour, best quality. Make into a stiff dough with sweet milk, and work with quick, elastic movement until the dough pops and pulls like candy. Roll and cut as desired and bake in a moderate oven. Mrs. JAS. H. HORNER. POP OVERS. Two cupfuls flour, three eggs✪ Coffee Rolls, two cupfuls milk, one- half teaspoonful salt. Have the shapes well greased and hot, put in a quick over and bake twenty-five minutes. Mrs. LEO D. HEARTT. CREAM BUTTER BREAD. One pint corn meal, pour over it one pint very hot water; add one-half teaspoonful salt, a heaping table- [ 520] spoonful butter. Stir well and then add three well beaten eggs and one quart sour milk with one teaspoon- ful soda dissolved in it. Bake in a deep pan and serve quickly with plenty of butter. Mrs. S. F. TOMLINSON. MAYHO BREAD. One quart flour, three eggs, one tablespoonful butter and ‘one of lard, a little whitewsucar sand a little salt. Three iron spoons of thin yeast. Sift the flour and put the lard, butter, salt and sugar in (the butter and lard must be cold), then the yeast and eggs, the latter beaten separately and very light. Work as you do rolls or light bread. Set it away to rise. When risen sufficiently it is much softer. When it is ready for the second rising, pull off pieces and roll them out about the size of a small plate. Put three layers, one on top of the other, grease each layer to keep them from sticking together when it is baked. One quart of flour will make three layers in each pile. Cook in two soup plates. Mrs. JUDGE RUFFIN. WAFFLES. One pint flour, one pint milk, one teaspoon soda, two of cream tartar, two eggs, one tablespoon butter. Have the batter thin. Mrs. P. M. BRIGGS. FRENCH ROLLS (DELIGHTFUL). One egg, one teaspoon sugar, one saltspoon salt, one half cup yeast, one heaping tablespoon butter, one quart flour. Beat the eggs, sugar, butter and salt into the yeast and pour it on the flour. Mix it up with milk about ten [ 53 ] ✪ Steamed Suet and Fruit Pudding

AI-modernized reading of the original text

Take twelve cups flour, one cup white sugar, one cup butter or lard, one cup yeast and threeeggs. Beat eggs and sugar until very light; add three large cups of warm milk or water, and beat into this the above ingredients. Let it rise over night; if well risen in the morning, knead well with sufficient flour to make a good dough. Set in a warm place to rise again. When sufficiently risen, roll out and cut (a bun-cutter I use), but any shape you like can be used. These are for tea. Mrs. Rost. W. WINSTON. SPANISH BUN. One pound sugar, one cup milk, one-half pound butter, one quart flour, light and sifted, six eggs, one-half teaspoonful orange flavor, one teaspoonful soda, two teaspoons cream of tartar, or two spoons baking powder. Icing made with two cups sugar, one and half cups water, whites two eggs, flavor with vanilla. Delightful cake. This, iced with- chocolate, makes a nice variety, and is exceedingly good. MUFFINS No. 1. One pint flour, one-half pint milk, two teaspoonfuls baking powder, two tablespoonfuls sugar, three table- [ 51 ] spoonfuls butter and twoeggs. Mix the dry ingredients together and rub through a seive; melt the butter; beat the eggs till light and add the milk to them. Add this mixture to the dry ingredients, then stir in the melted butter. Beat well and bake twenty minutes. MARY E. HORNER. MUFFINS No. 2. To, one egg beaten very light, add one cupful sweet milk and one cup sifted flour and a little salt. Beat until well mixed and bake in well buttered hot muffin tings, in a quick oven, until well done, or they will fall. In the cook’s language, let them ‘‘soak.”’ Mrs. JAS. H. HORNER, Oxford, N.C. BEATEN BISCUIT. Mix well two and three-fourths ounces lard and one teaspoonful salt, into one quart flour, best quality. Make into a stiff dough with sweet milk, and work with quick, elastic movement until the dough pops and pulls like candy. Roll and cut as desired and bake in a moderate oven. Mrs. JAS. H. HORNER. POP OVERS. Two cupfuls flour, three eggs, two cupfuls milk, onehalf teaspoonful salt. Have the shapes well greased and hot, put in a quick over and bake twenty-five minutes. Mrs. LEO D. HEARTT. CREAM BUTTER BREAD. One pint corn meal, pour over it one pint very hot water; add one-half teaspoonful salt, a heaping table- [52] spoonful butter. Stir well and then add three well beaten eggs and one quart sour milk with one teaspoonful soda dissolved in it. Bake in a deep pan and serve quickly with plenty of butter. Mrs. S. F. TOMLINSON. MAYHO BREAD. One quart flour, three eggs, one tablespoonful butter and one of lard, a little white sugar and a little salt. Three iron spoons of thin yeast. Sift the flour and put the lard, butter, salt and sugar in (the butter and lard must be cold), then the yeast and eggs, the latter beaten separately and very light. Work as you do rolls or light bread. Set it away to rise. When risen sufficiently it is much softer. When it is ready for the second rising, pull off pieces and roll them out about the size of a small plate. Put three layers, one on top of the other, grease each layer to keep them from sticking together when it is baked. One quart of flour will make three layers in each pile. Cook in two soup plates. Mrs. JUDGE RUFFIN. WAFFLES. One pint flour, one pint milk, one teaspoon soda, two of cream tartar, two eggs, one tablespoon butter. Have the batter thin. Mrs. P. M. BRIGGS. FRENCH ROLLS (DELIGHTFUL). One egg, one teaspoon sugar, one saltspoon salt, one half cup yeast, one heaping tablespoon butter, one quart flour. Beat the eggs, sugar, butter and salt into the yeast and pour it on the flour. Mix it up with milk about ten [ 53 ]

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Muffins No. 1Coffee RollsSpanish BunCream Butter BreadMuffins No. 2Beaten BiscuitPop OversSteamed Suet and Fruit PuddingMayho BreadWafflesFrench Rolls (Delightful)

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