The Rural cook book

English Muffins. — Dissolve half of a compressed yeast cake in six tablespoonfuls of lukewarm water. Have a pint of milk scalding hot and stir into it a heaping teaspoonful of lard Boil until the lard is dissolved, then take from the fire and, when the milk is blood warm, stir it gradually into a pint of flour that has been sifted with two saltspoonful of salt. When the milk is all worked in, add the dissolved yeast cake, and blend thoroughly- Turn the batter into a bread raiser and set to rise in a moderately warm room for six or eight hours, or until light. When light, turn the mass out upon a floured pastry board and break off bits of the dough, having them ol uniform size, and each about as large as an ordinary tea biscuit. Handle very lightly, and roll each muffin in flour. Have a soapstone griddle thoroughly heated and lay ■ these muffins upon it. Bake them without touching until they swell to twice their original size. When brown on the under side lift carefully and turn. When the other side is baked to a delicate brown, the muffins are done. When ready to use, tear them open, toast and butter generously. Parker House Rolls. — Scald one pint of milk with a piece of butter the size of an egg added. Put the milk into a bread pan with one tablespoon of sugar and one teaspoon of salt. When the milk has cooled a trifle, sift in sufficient flour to make a stiff batter. Now add one cake of yeast and beat well, then add flour to make a soft loaf and knead thoroughly. Let it stand over night. In the morning, little kneading is required. Roll out this and cut with a biscuit-cutter. Brush over with melted butter, lap one-half over the other, put in a pan not too close together, , and when very light, bake in a quick oven. Quick Cinnamon Rolls. — Sift together two cups of flour, two teaspoonfuls of baking powder and a half teaspoonful of salt. Into this rub one tablespoonful of butter. Mix with milk to make a soft dough. Roll out to half an inch in thickness, spread with warmed butter and sprinkle with two tablespoonfuls of brown sugar, one teaspoonful of cinnamon and scatter over one-half cup of seeded raisins. Roll up as for jelly cake and cut into inch slices; place so as they will touch in a pan and bake in a quick oven. Scotch Scones. — Take two pounds of fine oatmeal, a tablespoonful of salt, a tablespoonful of lard and enough water to make a stiff dough. Rub the lard into the oatmeal and add the salt and water. In rolling the palm of the hand should be used instead of a rolling-pin. Press the dough into a round cake about a quarter of an inch thick, cut into segments and cook on a griddle over a slow fire until a light brown. Oatmeal scones properly prepared will keep for weeks. Boston Tea Cakes.— Beat two eggs in a teacup, fill the cup with sweet milk, turn into a bowl with one cupful of sugar, 10 even teaspoonfuls of melted butter, IJ^ cupful of flour and two teaspoonfuls of baking powder. This is the most reliable, easily made and accommodating of cakes. Delicious baked in layers and spread with jam or cream. May be baked in a loaf or small patty pans. Serve warm with tea. English Tea Cake— Sift four cupfuU of dried flour into a bowl and chop into it a scant cupful of butter. Dissolve half a yeast cake in four tablespoonfuls of warm water and stir it into two cupfuls o! milk, or enough to make a soft dough. Roll this out into a sheet and cut into cakes as large as a tea plate and less than half an inch thick. Set them, covered lightly, in a warm place until they have nearly trebled in thickness. Bake in a floured pan. Keep them covered for 20 minutes, then brown. Run a sharp knife around the edge, tear the cake open, butter and serve upon a plate lined and covered with a heated napkin.