The white ribbon cook book

Mix smoothly into a batter rather thinner than for cup cakes. Fill the muffin-rings % full and bake in a hot oven. Crumpets — Two eggs, 1 teaspoonful each of salt and sugar, 4 teaspoonfuls baking-powder, 1 qt. milk, 3 pts. flour. Mix into a stiff batter and bake in greased muffin rings on a hot greased griddle. Waffles — Two eggs, 1 pt. milk, 3^ oz. butter, 3^ gill yeast, salt to taste, and flour enough to form a thick batter. Warm the milk and butter together; beat the eggs, and add them by turns with the flour; stir in the yeast and salt. When they are light, heat your waffle-irons and butter them, pour in some of the batter, and brown them on both sides; butter them, and serve them with or without sugar and cinnamon. Waffles (without Yeast)— Three eggs, 1 pt. milk, 1 teaspoonful butter, as much flour as will make a batter. Beat the yolks and whites separately; melt the butter, and while lukewarm stir it into the milk; whisk the yolks very light, add to them the milk and flour alternately; beat it well; lastly stir in the whites, which should be whisked very dry. The batter should not be beaten after the whites are in. Grease your waffle-irons after having 154 White Ribbon Cook Book, heated them; fill them nearly full of the batter, close them, and place them over the fire; turn the irons so as to bake the waffle on both sides. When done, take it out and butter it. These must be baked the moment they are mixed. Rice Waffles — One gill rice, 3 gills flour, salt to taste, 1 oz. butter, 3 eggs, as much milk as will make it a thick batter. Boil the rice in very little water until it is soft; drain it and mash it fine. Then add the butter to the rice whilst it is warm; whisk the eggs very light, the yolks and whites separately. Add the yolks to the rice, and as much milk as will form a batter. Beat the whole very hard, then stir the whites of the eggs gently into the mixture. Grease your waffle-irons, and bake them. If the batter should be too thin, add a little more flour. Italian Bread — Mix 1 pt. each of milk and water and bring to a boil, add 1 teaspoon salt, and sprinkle in gradually 1 pt. meal and 2 tablespoonfuls of flour. Cook 2 hours. Pour to the depths of 3^ inch in shallow pans to cool; when cold cut in round cakes; put in overlapping rows in pan; pour melted butter over, then grated cheese; brown in oven. Crackers — One pt. flour, 1 dessertspoon butter, a pinch of salt and milk enough to make a stiff dough. Beat well, stick and bake. Beaten Biscuit — One qt. flour, 2% oz. lard, 1 teacup milk, 1 teaspoon salt. Mix the greater part of the flour with the other ingredients and beat 15 minutes, adding the rest of the flour by degrees. They require a steady heat, but not too hot an oven. They should bake ¼ hour, otherwise they will be heavy and dark in the middle. Bread and Cakes. 155 Puff Biscuit — One and one-half pts. flour, 3 teaspoonfuls baking-powder and 1 teaspoonful salt, 1 tablespoonful lard, 1% cups milk. Chop the lard through the flour; sift in salt and add the milk. Roll out quickly, touching as little as possible. Cut in rather large circles; spread one-half of the circle with butter, then fold the other over it; bake 15 minutes. If you choose, you can sprinkle sugar on the top.