The Swedish, French, American cook book

Four cups flour, half teaspoon sugar, one teaspoon salt, two large teaspoons Royal baking powder, three and a half cups milk, whites of three eggs (well beaten). How to Make Them. Mix all well together. Put the muffin rings in hot fat in a frying pan on the stove then put as many rings on the griddle iron as possible, half fill with the batter, bake on a very hot fire until golden brown underneath and until the batter has settled on the top. Remove the rings carefully, turn the muffins over with an omelet knife, and let brown on the other side the same way. When done, put on a platter, one resting on top of another, and serve. These can be toasted and spread with butter and served for breakfast. Can also be served hot the way they are. Baking-powder Biscuits ( Biscuits Royaux ) a la Ericsson Half cup butter (or lard), one tablespoon sugar, a pinch of salt, four cups flour, one and a half cups milk, two teaspoons Royal baking powder. How to Make Them. Rub butter and flour together, add sugar, salt, and baking powder; last add the milk. Mix to a firm dough. Roll out, cut with the biscuit cutter. Put close together on a baking pan (buttered). Bake in a quick oven. Serve hot for breakfast, luncheon, or supper. Tea Biscuits a la Hammond One egg, three cups flour, two tablespoons sugar, one cup cream, two tablespoons Royal baking powder, one tablespoon butter, half cup milk. How to Make Them. Rub the flour, butter, and baking powder together. Stir sugar and egg, add milk, cream, and salt, mix well to the flour. Roll out, cut with the small timbale cutter, bake in a hot oven from fifteen to twenty minutes. Serve for afternoon tea. Baking-powder Biscuits ( Biscuits Royaux ) a la Europeenne Three and a half cups flour, two tablespoons sugar, one table¬ spoon salt, two teaspoons Royal baking powder, one cup milk, one cup whipped cream. How to Make Them . Mix the cream and milk; then mix the sugar, salt, flour, and baking powder, and add to the milk and cream. [If not sufficient flour add a little more, but have the batter moist when rolling out.] Roll out half inch thick, cut with the small biscuit cutter, dipping it in water each time. Put in a buttered baking sheet close together. Bake in a quick oven. Serve hot for breakfast, luncheon, or supper. Graham Luncheon Biscuits a la Theresa Biscuits de Farine Graham, a la Theresa Three cups graham flour, one and a half cups wheat flour, half cup molasses, one tablespoon salt, three teaspoons Royal baking powder, one and a quarter cups milk, two tablespoons butter (or shortening). How to Make Them. Rub the butter and flour together, then the graham flour, molasses, milk, salt, and baking powder; mix to a smooth dough, easy to handle. [If a little more milk is needed, add it — the dough must be so that it can be rolled in the hands.] Put on the table, roll out, cut with the biscuit cutter, bake in a very hot oven. [Can also be rolled like small balls; put close to one another on the pan, brush over with some melted butter before putting it into the oven; then bake.] Serve for luncheon. Can also be used for breakfast or supper. Pop-overs ( Gateaux feuilletes ) a la Ericsson Hammond One cup milk, six heaping tablespoons flour, a pinch of salt, two eggs.