The Blue grass cook book

^ cup of home-made yeast. First mix lard, flour, and sugar. Then stir in other ingredients. Add enough milk and warm water to make thin batter. Set in warm place to rise, and then work in flour to make pretty stiff dough and very smooth. If put to rise at 12, will be ready at 6. Don't work much last time. Make out in pretty shape and put to rise, and bake in quick oven. MUFFINS Mrs. Richard H. Htmson 4 eggs, 1 quart sweet milk, 1 quart flour, 1 tablespoon melted butter, A little salt. Beat the eggs separately. Add milk and butter to yolks and then the flour. Add whites last and bake in hot muffin-irons. CREAM MUFFINS 1^ pints flour, 2 eggs. Use whites of eggs only. Mix eggs and little cream, little salt, and then the flour. Use enough cream to make batter right consistency. Grease muffin-irons. When hot, pour half full and bake quickly. MARCELLUS'S WHEAT MUFFINS 2 cups flour, 2 teaspoons baking-powder, 1 teaspoon salt, 2 tablespoons melted butter, 2 tablespoons sugar, 1 cup milk, 1 well-beaten egg, Bake in muffin tins and serve hot. POPOVERS Mrs. Ellet Cabell Beat 2 eggs very stiffs and add 1 cup of milk, 1 cup of flour, and a pinch of salt. Have small tins very hot and well buttered. Fill half full with the mixture, bake in a quick oven 20 minutes and eat at once. RICE CAKES Cook 1 cup of rice, and add to it ^ cup of cream, 1 teaspoon baking-powder, 2 tablespoons flour, 2 eggs, well beaten. Fry in lard or butter just enough to grease skillet. RUSK OR SWEET BREAD 1 pint of flour, 1 pint of white sugar, 1 teacup of melted lard, 1^ pints of water, 2 kitchen spoons of yeast. Make into a batter at night, set in a warm place to rise. The next morning work into this sponge 2 beaten eggs, 3 pints of flour. Set in a warm place to rise again. When light, make into pretty shapes ; let rise again, and when light, bake. Spread on the rolls when warm white of an egg and sifted cinnamon. The dough should be as soft as you can make it to work well. SALLY LUNN (No. 1) 1 teaspoon salt, 1 quart flour, 1 pint of sweet milk, ^ cup of sugar, 1 small cup of yeast. Make a batter and put in warm place to rise, and in 3 hours, when it is light enough, add 5 eggs which have been beaten separately, ^ cup of melted butter. Add ^ pint flour to make a stiff batter. Spread in pans 1 inch thick, and let rise, then bake. Serve two at a time with melted butter between. SALLY LUNN (No. 2) Bake Sally Lunn exactly as a loaf of bread, with steady heat. It requires a longer time, however. Do not make the batter too thin. 1 pint of milk, 3 eggs, 1 tablespoon of butter or nice sweet lard, 1 dessertspoon of sugar, 1 small teacup of yeast, and flour to make batter thick enough for the spoon to stand straight. This makes delicious drop muffins. If the batter is too thin it is apt to fall before it is thoroughly baked and leave the inside of it a dough ; if too thick, it is only French rolls. SALLY LUNN (No. 3) Mrs. Cyrus McCormich 1^ pints flour, 3 eggs, 1 tablespoon white sugar, ^ cup melted butter, 1 teacup yeast,