Mrs. Lincoln's Boston cook book

These should be made the same as cream of tartar biscuit, using one pint of thick sour milk instead of sweet milk, and omitting the cream of tartar. Observe the same directions as to lightness and dexterity in mixing, and vary the amount of milk according to the flour. The Boston Cook Booh. Whole- Wheat or Rye Biscuit (with Soda). 1 cup whole- wheat or rye flour. 1 teaspoonful cream of tartar. 1 cup white flour. 1 tablespoonf ul sugar. 3^ teaspoonful salt. 1 teaspoonful melted butter. % teaspoonful soda. Milk enough to make a drop batter (about one cup). If sour milk be used, omit the cream of tartar. Mix in the order given, and bake in hot gem pans twenty or thirty minutes. Cream Biscuit. When using sweet cream, make the same as cream of tartar biscuit; and when using sour cream, the same as sour-milk biscuit, omitting the butter in either case. Any of these mixtures may be baked in gem or muffin pans by using more milk, and making the dough soft enough to drop from the spoon. Short Cakes, No. 1. 1 pint sifted flour. 3^ teaspoonful salt, scant. 3^ teaspoonful soda, measured after pulverizing. 1 full teaspoonful cream of tartar (omit if sour milk be used). 3^ cup butter. 1 cup sweet or sour milk, or cold water. Mix the salt, soda, and cream of tartar with the flour, and sift two or three times. Rub in the butter until fine like meal, or if liked very short and crisp, melt the butter and add it hot with the milk. Add the liquid graduall}^, mixing and cutting with a knife, and use just enough to make it of a light spongy consistency. Scrape out the dough upon a well-floured board ; toss it with the knife until floured ; pat into a flat cake, and roll gently, till half an inch thick ; cut with a small round cutter, and bake on the griddle or in the oven. If you use a griddle, grease it well with salt pork or butter, and cook the cakes slowly ; watch and turn them, that all may be browned alike. [illustration: The Boston Cook Book] 86 The Boston Cook Booh 8s When they are well puffed up, put a bit of butter on the top of each, and turn over, — or move them to one side and grease again with the pork, and turn over upon the freshly greased place. When browned on the other side and done, of which you can judge by the firmness of texture or by pulling one partly open, serve immediately. Tear them open, as cutting with a knife makes them heavy and indigestible. If to be baked in the oven, put them quite close together in a shallow pan, and bake ten or fifteen minutes. Short Cakes, No. 2. Make by rule No. 1, and divide into two parts ; pat and roll each part into a large, round cake the size of a pie plate, and bake either in a spider or in the oven. These short cakes may be eaten hot with butter if for a simple breakfast or tea cake, or buttered and spread with sweetened fruit for dessert. Strawberry Short Cake, ISTo. 1. Make a crust by rule for Dutch Apple Cake, on page 86 ; bake it on round tins ; split, butter, and spread with sweetened berries and cream. Strawberry Short Cake, No. 2.