The century cook book

Cream Toast. Take one quart of milk, add a lump of butter the size of an egg, a level teaspoonful of salt; put in a double heater, and let it come to a boil. When boiling hot stir in a tablespoonful of flour, wet with a little milk. Place the toasted bread in a deep dish, pour the cream over it, and serve at once. Spanish Toast. Beat two eggs, add one cup of milk, a teaspoonful of flour, and a little salt; dip slices of bread in the mixture, and fry to a nice brown in hot lard or drippings. Sift powdered sugar on each slice, and serve hot, Vienna Rolls. Sift two or three times one quart of flour, two teaspoonfuls of baking powder, and half a teaspoonful of salt; work in one tablespoonful of butter; add one pint of milk, stirring into a dough of the usual consistency; roll to the thickness of half an inch, cut into circular forms and fold over once, moistening a little between the folds, if necessary, to make them stick ; butter the baking pan ii6 Bread and Cakes well, and do not let the rolls touch each other when placed thereon; moisten the tops of the rolls with a little milk, or butter melted in milk, and bake in a hot oven. Chicago Muffins. Mix together one and one-haif pints of flour, half a pint of corn meal, two teaspoonfuls of baking powder, one tablespoonful of sugar, and one teaspoonful of salt. Work in one tablespoonful of butter; heat, and add three eggs, and one pint of milk, and beat the whole quickly in a firm batter. Have the griddle hot and well greased to receive the muffin rings and cook to a nice brown. Muffin rings should not, as a rule, be filled to more than half of their capacity, and as soon as the batter rises to the top the muffin is generally ready to be turned. Jolly Boys. Mix together thoroughly while dry one and one-half pints of rye meal, half a pint of flour, half a teacupful of corn meal, two pinches of cinnamon, a little salt, and two teaspoonfuls of baking powder. Add one egg, well beaten: two tablespoonfuls each of molasses and sugar, and cold water enough to make a thick batter. Fry in hot lard a heaping tablespoonful at a time, and cook until well browned. CAKE Rich Bride or Christening Cake. Needed, 5 lbs. of the finest flour, 3 lbs. of fresh butter, 5 lbs. of currants, 2 lbs. of sifted loaf sugar, 2 nutmegs, ^ oz. of mace, ^ oz. of cloves, 16 eggs, i lb. of sweet almonds, ^ lb. of candied citron, }^ lb. each of candied orange and lemon peel, i gill of wine, i gill of brandy. Let the flour be as fine as possible, and well dried and sifted; the currants washed, picked and dried before the fire; the sugar well pounded and sifted; the nutmegs grated; the spices pounded; the eggs thoroughly whisked, whites and yolks separately; the almonds pounded with a little orange-flower water; and the candied peel cut in neat slices. When all these ingredients are prepared, mix them in the following manner: Begin working the butter with the hand till it becomes of a cream-like consistency; stir in the sugar, and when the whites of the eggs are whisked to a solid froth, mix them with the butter and sugar; next, well beat up the yolks for 10 minutes, and adding them to the flour, nutmegs, mace and cloves, continue beating the whole together for half an hour or longer, till wanted for ii8 Cake