The Raleigh cook book

Make very soft dough and set to rise. When light, flatten with the hand and let rise again. Then make holes and fill with butter, sugar and cinnamon creamed together. Boston Brown Bread.—1 cup yellow corn meal; 1 cup rye meal; 1 cup entire wheat flour; 1 teaspoon salt; 2% teaspoons soda; 2-3 cup molasses; 2 cups thick sour milk. Sift dry ingredients and add the molasses and sour milk, beat thoroughly and turn into buttered molds. Steam three hours, keeping the steamer filled with boiling water. Pound-size baking powder cans may be used for molds. Four cans are needed for this recipe. Two hours cooking will be sufficient when using cans. If raisins are used, seed them and add here and there as the batter is turned into. the molds. Though not so good, water may be used in place of sour milk, 1%4 cups being necessary. Royal Baking Powder Rolls.—1 quart flour; 1 teaspoon salt; 2 teaspoons Royal baking powder; 1 tablespoon butter or lard; 1 pint milk. Sift together flour, salt and powder. Rub in shortening; add milk; mix to a smooth dough to be easily handled. Give one or two quick kneadings on floured board to give smoothness. Roll out % inch thick. Cut into 3-inch circles; press pencil across middle of each; rub edges with soft butter. Double each, lay 1 inch apart on flat greased pans; brush with milk, and bake in hot oven. Beaten Biscuit.—1 pint flour; 1 tablespoon lard; 1 pinch soda; 1 teaspoon salt; 2 tablespoons sweet milk, cream or cold water. Sift flour, salt and soda together. Add milk or water enough to make a stiff dough. Beat until dough is full of blisters. Bake in a moderate oven. Baking Powder Biscuits.—% quart flour; 2 teaspoons baking powder; 1 tablespoon lard; 1 cup milk; % cup water or more; salt. Sift flour, salt and baking powder together. Rub lard in a part of flour; after well blended, make a hole in the middle and pour in milk; work in rest of flour, adding water as needed to make a dough soft enough to knead well. Roll and cut out biscuits. Warm pan before putting in biscuits. Cook in quick oven. Tea Biscuit—2 cups flour; 3 teaspoons baking powder; 1% teaspoon salt; 1 tablespoon butter or lard; %4 cup sweet milk or water. If lard is used, add more salt. Sift flour, baking powder and salt together. Rub in lard with the tips of fingers. Pour in the milk slowly, cutting, not stirring, with a knife. When all is moist, turn on a floured board and knead for a minute with the hands. Pat and roll lightly about three-quarters of an inch thick. Cut and bake from 12 to 15 minutes in a hot oven. Buttermilk Biscuits.—1 pint flour; 144 teaspoon soda; 2 level teaspoons Royal baking powder; % teaspoon salt; 1% tablespoons lard; buttermilk. Sift flour, salt, soda and baking powder together. Work in lard. Add buttermilk enough to make a soft dough. Roll out, cut, and bake in a hot oven. Stale Bread Muffins.—2 or 3 cold biscuits; 1 cup meal; 1 egg; water; % cup buttermilk; 1% teaspoon soda: salt. Crumble up biscuits, cover with enough water to soften, let stand until soft. Mix in the other ingredients to make batter. Do not make it too thin. Put batter in hot greased pans, cook in quick oven. This will make six muffins. Corn Meal Muffins.—1 coffee cup of meal, lightly filled; 2 eggs; 1 tablespoon butter; 1 teaspoon of lard. Scald the meal slightly, add the well-beaten eggs, butter and large pinch of salt. Stir together, then with cold water, and add one-half teaspoon baking powder at the last. Pour into hot, well-greased muffin rings, and bake. Cheap Corn Meal Muffins—1 pint meal; 1 egg; 1 teaspoon lard; salt; % cup milk, if you have it. Mix meal with water and milk until smooth, beat in egg, add melted lard, beat well. Do not have the batter too thin. Bake in hot, well-greased gem pans. A little cold left-over rice may be added to muffins.