Scientific cooking with scientific methods

Mix dry ingredients. Add the lard or butter. Chop in with knife or rub in with the back of a wooden spoon. Add milk slowly. Toss on well-floured board, roll lightly to half inch in thickness, and shape with biscuitcutter. Place on buttered pan and bake in hot oven from twelve to fifteen minutes, according to oven, as some bake much quicker than others. Drop Biscuit. Use the recipe for baking-powder biscuit, making it softer, so that you can drop it from the spoon on buttered pan. Roly-poly Biscuit. 2 cups flour. 2 tablespoons sugar. 4 teaspoons baking-powder. 2 tablespoons butter. Y2, teaspoon salt. Y^, cup stoned raisins. 3^ teaspoon cinnamon. 2 tablespoons citron. Mix same as baking-powder biscuit. Toss on wellfloured board, and roll to fourth-inch in thickness. Brush with melted butter and sprinkle with the fruit, sugar and cinnamon. Roll same as jelly roll, and cut into pieces half-inch in thickness. Place on buttered pan and bake in hot oven fifteen minutes, One=egg Muffins. 3 cups flour. 1}^ cup milk. 4 level teaspoons baking-powder. 1 teaspoon salt. 3 tablespoons melted butter. 1 egg, well beaten. Mix dry ingredients. Well sift or stir as you please. Add gradually the milk, then the melted butter, then the egg beaten until quite light. Fill buttered muffin tins and bake in hot oven for fifteen or twenty minutes. This will make one dozen muffins. Rice Muffins. 2 full cups flour. 1 cup milk. 3^ cup cooked rice. 1 egg. 4 teaspoons baking-powder. 2 tablespoons melted butter. }^ teaspoon salt. Mix flour, sugar, salt and baking-powder. Add half milk to rice, other half to dry ingredients and your wellbeaten egg. Add rice and melted butter, beat thoroughly, and bake in well-buttered muffin-tins until a nice brown. Berry Muffins. 2 tablespoons butter (rounding). 2½ cups flour, 4 level teaspoons baking-powder. i^ cup sugar. 1 egg. 1 cup berries. 1 cup milk. Cream the butter, and add sugar and egg well beaten. Mix baking-powder with flour and salt. Reserve half cup of the flour to mix with berries, and added last. Add remainder of the flour with the milk to the creamed sugar, butter and egg*. Corn=meal Muffins. 2 cups corn-meal. 1 teaspoon salt. 1 cup white flour. 1 cup milk. 4 teaspoons baking-powder. 2 eggs. Pour enough boiling water over the meal to burst the starch grains, beat the eggs light, put with the milk, add the flour to the meal, first mixing the baking-powder and salt with the flour. Then add the eggs and milk, beat well, and bake in gem pan in hot oven. Corn Egg Bread. 1 cup white flour. 1 tablespoon butter (melted). 2 cups corn-meal (granulated). 2 eggs, beaten very light 1 teaspoon salt. without separating. 4 teaspoons baking-powder. 1% cups milk. ]\lix all the dry ingredients. Add eggs to milk, pour on and beat thoroughly. Add the melted butter, put into hot, well-buttered square tin pan with low sides, so that bread will brown on top. Bread does not brown in deep pans. Sally Lunn. 2 cups flour. 3 eggs, beaten separately. 1 cup milk. 1 level tablespoon butter, melted. 3^ teaspoon salt. 4 teaspoons baking-powder. Mix dry ingredients together. Milk and egg yolks, and add to first. Beat well, then fold in the beaten whites. Bake in cake tins well buttered. Brioche.