Temperance cook book

One pint of warm milk, two eggs, one-half teacupful of butter, one-half teacupful of yeast, one teaspoonful of salt. Set a sponge with these ingredients leaving out the eggs, and stirring in flour until you have a thick batter. Early next morning add the beaten eggs, and flour, enough to enable you to roll out the dough; let this rise in the bread bowl two hours. Roll into a sheet nearly an inch thick, cut into round cakes and arrange in the baking-pan, two deep; lay one upon the other. Let these stand half an hour, and bake. If you like, divide the biscuits, and pile one upon the other closely together in the pan. Set, when the fire is declining, in the oven, leaving them in till morning. Put in as many as you like in a deep dish and pour over some nice thick cream, let them soak till very soft, take out and drain and sprinkle powdered sugar over them; you can put them in a muslin bag and hang in a cool, dry place. They are very nice for luncheon and sick folks. RUSKS. One pint of sweet milk, two-thirds of a pint of white sugar, one cup of butter, one cup of yeast, four eggs, one grated nutmeg. Heat the milk luke-warm, add the yeast and the beaten eggs; stir in flour, as for griddle-cakes, and let it rise over night. In the morning, add the butter and sugar, mix as for biscuit, let it rise; make into round balls; and put close together in a pan, and let them get light again; egg the tops, and bake in moderate oven till done. PUFFETS. One quart of flour, one pint of sweet milk, three teaspoonfuls of Equity baking-powder, one-half teaspoonful of salt, a piece of butter the size of an egg, three eggs, two tablespooufuls of white sugar. Beat the butter, sugar and the yolks of eggs, till very light; add the milk and flour, with the baking-powder; lastly, the whites of the eggs, beaten to a stiff froth. Bake in gem-pans, in a quick oven. COFFEE CAKE. One cup of melted butter, one and one-half cups sweet milk, one-half cup of sugar, one-fourth of a cake of compressed yeast, or one-half of home-made, three eggs; season with nutmeg or cinnamon. Mix as stiff as you would pound cake; set to rise over night, with all the ingredients well stirred in. In the morning, add teaspoonful of salt, stir well and put in a well greased dripping-pan; set to rise. In the same bowl you have stirred the cake, put one-half teaspoonful of flour, one tablespoonf ul of sugar; rub well together, and when the cake is light, brush it over with a pastry brush with melted butter, strew over the sugar crumbs, and if you like, some blanched almonds, or sprinkle with cinnamon. Bake in a hot oven. Serve with coffee for breakfast. DROP BISCUITS. Three cups of sweet milk, four cups of flour, a piece of butter the size of an egg, one teaspoonful of salt. Sift the flour, mix through it three teaspoonfuls of Equity baking-powder. Pour the milk on the flour, beating hard until you have a soft batter; add the butter, melted. Pour into greased gem-pans Bake in quick oven. SALLY LUNN. (No. 1.) One cup of sweet milk, one-half cup of yeast, one-half cup of butter, one-half cup of sugar, two eggs, three cups of flour. Butter a square cake-pan and let it rise over night. Bake for breakfast. SALLY LUNN. (No. 2.)