Original White House Cookbook

on one side turn them over and brown the other ; then turn them on the edges and brown the sides. Add fresh grease as is needed. Eat them warm in place of bread. Nice with warm meat dinner. NEWPORT BREAKFAST-CAKES. Take one quart of dough from the bread at an early hour in the morning; break three eggs, separating yolks and whites, both to be whipped to a light froth ; mix them into the dough and gradually add two tablespoonfuls of melted butter, one of sugar, one teaspoonful of soda, and enough warm milk with it until it is a batter the consistency of buckwheat cakes ; beat it well and let it rise until breakfast time. Have the griddle hot and nicely greased, pour on the batter in small round cakes and bake a light brown, the same as any griddle cake. PUFF BALLS. A PIECE of butter as large as an egg stirred until soft ; add three well-beaten eggs, a pinch of salt and half a teacupful of sour cream. Stir well together, then add enough flour to make a very thick batter. Drop a spoonful of this into boiling water. Cook until the puffs rise to the surface. Dish them hot with melted butter turned over them. Nice accompaniment to a meat dinner as a side-dish — similar to plain macaroni. BREAKFAST PUFFS. Two CUPS of sour milk, one teaspoonful of soda, one teaspoonful of salt, one egg and flour enough to roll out like biscuit dough. Cut into narrow strips an inch wide and three inches long; fry brown in hot lard like doughnuts. Serve hot; excellent with coffee. Or fry in a spider with an ounce each of lard and butter, turning and browning all four of the sides. ENGLISH CRUMPETS. One quart of warm milk, half a cup of yeast, one teaspoonful of salt, flour enough to make a stiff batter; when light, add half a cupful of melted butter, a teaspoonful of soda dissolved in a little water and a very little more flour; let it stand twenty minutes or until light. Grease some muffin-rings, place them on a hot griddle and fill them half full of the batter; when done on one side turn and bake the other side. Butter them while hot; pile one on another and serve immediately. PIAIN CRUMPETS. Mix together thoroughly while dry one quart of sifted flour, loosely measured, two heaping teaspoonfuls baking powder and a little salt; then add two tablespoonfuls of melted butter and sweet milk enough to make a thin dough. Bake quickly in muffin-rings or patty-pans. PREPARED BREAD CRUMBS. Take pieces of stale bread, break them in small bits, put them on a baking pan and place them in a moderate oven, watching closely that they do not scorch; then take them while hot and crisp and roll them, crushing them. Sift them, using the fine crumbs for breading cutlets, fish, croquettes, etc. The coarse ones may be used for puddings, pancakes, etc. CRACKERS. Sift into a pint of flour a heaping teaspoonful of baking powder, four tablespoonfuls of melted butter, half a teaspoonful salt and the white of an egg beaten and one cup of milk; mix it with more flour, enough to make a very stiff dough, as stiff as can be rolled out; pounded and kneaded a long time. Roll very thin like pie crust and cut out either round or square. Bake a light brown. Stale crackers are made crisp and better by placing them in the oven a few moments before they are needed for the table. FRENCH CRACKERS.