The Raleigh cook book

Georgia Split Biscuits.—3 large Irish potatoes; 1 cup blended lard and butter; 2 eggs, beaten separately; 1 cake yeast, dissolved in 1 pint warm sweet milk; 1 tablespoon sugar; 1 tablespoon salt; flour. Pare and boil the potatoes until soft; while still hot, mash finely and add lard and butter, eggs beaten separately, yeast cake dissolved in warm milk; finally add sufficient flour to make a stiff sponge. When this is light, add sugar and salt, then work in flour to make a smooth, satiny dough. After this has risen, roll out on a board to the thickness of half an inch. Cut into biscuits, butter each one, and place one over another. Crowd slightly to prevent spreading. Brush the tops with milk or butter. Bake like other rolls. They may be shaped as rolls, or baked in loaves it makes good bread. Madison Bread.—1 quart flour; yolks 2 eggs; 1 tablespoon sugar; 1 cup yeast; 1 boiled Irish potato; 1 tablespoon lard or butter. Beat eggs, add yeast and sugar; mash the potato and add to the mixture. Make up with flour and a little water or milk and set to rise. When light, roll out and cut in biscuit shapes. Set to rise again, and bake in quick oven. The dough should be as soft as can be handled. Rusks.—1 cup mashed potatoes; 1 cup sugar; 1 yeast cake dissolved in one cup sweet milk; % cup butter; 3 eggs. Mix at 9 o’clock in the morning, and at 12 o’clock add flour for soft dough. Cut them in shapes and let rise and bake. Sally Lunn.—1 cup scalded milk, 1 cup boiled water, or 1 pint milk; 4 eggs; 1 teaspoon salt; 1 cup butter and lard; 1 tablespoon sugar; 4% cake yeast; 7 cups sifted flour. Scald the milk; when cool add the butter, salt, sugar and yeast. Beat thoroughly and set to rise. When light, add a little soda and the well-beaten eggs. Bake in a well-greased pan about 45 minutes. It may be baked in muffin rings. Quick Sally Lunn.—1 egg; 1 cup sweet milk; 1 teaspoon soda; 1 teaspoon salt; 24% cups flour; 1 dessertspoon butter; 2 teaspoons cream of tartar; 1 or 2 tablespoons sugar. Put cream tartar and salt into the flour. Then stir into the milk one egg without beating, then stir in the flour. Dissolve butter and soda in a tablespoon of boiling water and stir it in quickly. Pour into pan and bake. S. C. Sally Lunn.—1% pints flour; 2 eggs; 1 tablespoon sugar; 1⁄4 yeast cake; 1 heaping tablespoon butter; milk; salt. About twelve o’clock in the morning dissolve half yeast cake with tablespoon sugar in a little lukewarm water. Take a pint and a half of flour, a pinch of salt, a heaping tablespoon of butter, two eggs well beaten, and mix with enough rich sweet milk to make a moderately stiff batter. Beat well and set to rise until about five in the afternoon, or an hour before cooking. Then beat up well and pour into a greased pan or gem muffin pans, let rise again till ready to bake. Bake quickly. Swedish Rolls.—4 cups flour; % teaspoon salt; 1 cup scalded milk; 1 cake yeast mixed with % cup lukewarm water; 2 tablespoons sugar; 2 tablespoons butter; 4% cup currants; 2 eggs. Pour scalded milk over butter, salt and sugar. Stir in yeast, water, and egg, slightly beaten. When dissolved, sift in flour and knead well. Set to rise. Roll into a sheet, cover with currants, sugar and butter. Roll up like jelly roll and cut in %-inch pieces. Place in pan, flat side down; let rise, and when about double in size, bake. Bunns.—1 egg; % cake yeast; 2 tablespoons sugar; 1 kitchen spoon of lard and butter mixed; salt; 1 quart flour; 1 pint sweet milk. Let milk come to a boil, add to flour, sugar, lard and butter while hot; stir in % yeast cake, dissolved in % cup warm water. Set aside to rise. After it rises the second time, beat in the egg, add salt, and more flour to make a nice dough. | Moravian Bread.—1 pound of light dough; 2 eggs; 2 tablespoons sugar; lard size of an egg.