The Institute cook book

Mix and sift the dry ingredients; rub in the lard; stir in with a knife enough sour milk to make a very soft dough. Roll one half inch thick; cut in small rounds and bake in a quick oven about twenty minutes. SCOTCH OAT CAKE 1 cup oat flour 14 teaspoon salt Flour to make stiff dough The oatmeal must be finely ground and the dough very stiff. Roll out on a floured board to one eighth of an inch in thickness and bake the sheet in a very slow oven until dry and hard but not brown. Break into irregular pieces. POP-OVERS 2 eggs IV^ cups flour 1 '/2 cups milk 14 teaspoon salt Beat the eggs together; stir in the milk; add gradually the sifted flour and salt; beat for five minutes and strain through a sieve. Butter gem pans and set them in a quick oven to heat. When hot fill each pan about one third full of batter; return to the oven and bake about twenty-five minutes. Serve at once. GLUTEN GEMS 2 eggs 114 cups gluten flour 1 cup milk 2 teaspoons baking powder Beat the yolks of the eggs; add the milk; then the flour and baking powder; beat well; stir in the whites and bake in hot buttered gem pans about twenty minutes. GRAHAM PUFFS 2 cups graham flour 1/2 teaspoon salt 1 teaspoon sugar 2 cups milk 3 eggs Mix the dry ingredients; add the milk, then the eggs beaten' until very light; beat for three minutes; turn into hot buttered gem pans and bake in a moderate oven for about half an hour. [illustration: Family of Four BREAD, HOT-CAKES, ETC.] ZWIEBACK 1 cake compressed yeast 2 eggs Vi cup milk, scalded and cooled Vi cup melted lard 2 tablespoons sugar 2Yi cups sifted flour 1/2 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk. Add three fourths of a cup of flour and beat thoroughly. Cover and set aside in a moderately warm place to rise for fifty minutes. Add lard (or butter), eggs well beaten, enough flour to make a dough — about two cups — and salt. Knead; shape into two rolls one and one half inches thick, and fifteen inches long. Protect from draft and let rise until light, which should be in about one and one half hours. Bake twelve minutes in a hot oven. When cool cut diagonally into half-inch slices. Place on baking sheet and brown in a moderate oven. WAFFLES WITH YEAST 1 cake compressed yeast 1 tablespoon melted lard or butter 2 cups milk, scalded and cooled 2 eggs 1 tablespoon sugar 21/2 cups sifted flour 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid; add lard or butter, flour, salt, and eggs well beaten. Beat thoroughly until batter is smooth; cover and set aside to rise in a warm place, free from draft, for about one hour. When light, stir weU. Have waffle iron hot and well greased; fill the cool side. Brown on one side; turn the iron and brown on the other side. If the batter is too thick, the waffle will be tough. If wanted for over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place. ONE-EGG WAFFLES 11/2 cups flour 1% cups milk 1 teaspoon baking powder 1 egg 14 teaspoon salt 2 tablespoons melted butter