European and American cuisine

Gems with Teast. — Sift 1 quart of flour into a bowl, add 1 teaspoonful salt and 2 ounces of butter, rub the butter fine into the flour, add 2 tablespoonf uls of sugar. Break 1 yeast cake into a cup of warm milk, add 1 teaspoonful sugar, and let it stand till the yeast rises to the surface ; then add it to the flour, add 1 cup of warm milk and 2 eggs, mix all well together ; set in a warm place till light, which will take from 2 to 3 hours. Thirty minutes before serving fill the batter into well-buttered gem pans half full, bake them in a quick oven, and serve in a napkin. Northumbrian Cakes.— One half pound flour, V« teaspoonful salt, 3 ounces butter, 74 pound currants, 17, teaspoonful baking powder, 1 teaspoonful sugar. Sift flour, powder, and salt into a mixing bowl, add the butter, and chop it fine with a knife ; add the currants and mix with sufficient milk to make a soft dough ; roll out 1 inch in thickness, cut into 3-cornered pieces, and bake on a well-greased griddle, first on one side then on the other. When done slit them open, butter, and put again together. Serve at once, or they may be cut out into rounds with a biscuit cutter. The cakes are excellent for breakfast or tea. Scotch Scones. — One quart prepared flour, 7s cup of lard and butter mixed, 2 eggs, 1 teaspoonful sugar, nearly 2 cups milk. Sift flour and sugar into a bowl, add the lard and chop it fine with a knife in the flour, add the 2 beaten eggs and mix with the milk into a soft dough ; turn it out on to a floured board, roll out 7t ^^<^^ in thickness, cut into 3-inch-square pieces, fold each in half to form 3-cornered pieces. Bake on a hot griddle with a little lard on both sides light brown. Serve in napkin as soon as done. If plain flour is used, mix it with 3 teaspoonfuls baking powder. Biscuits. — Sift 1 pint fiour with 179 teaspoonful baking powder into a bowl, add 7t teaspoonful salt, 7s teaspoonful sugar, and 1 heaping teaspoonful lard. Rub the lard and fiour fine together, add 7s V^^^ of milk, and mix it with a knife into a paste ; turn the paste on to a fioured board, and roll It out with a rolling pin to 1 PANCAKES, MUFFINS, GEMS, Bro. 647 inch in thickness ; cut it into rounds with a small tin cutter, Mix a well-beaten egg with 2 tablespoonfuls milk, brush the biscuits oyer with this, and bake in a quick oven till done ; then remove, and separate the biscuits ; serve in a napkin. Corn Mnfflns. — One pint yellow Indian meal, 1 pint of flour, 3 ounces sugar, 2 ounces butter, 2 teaspooniuls cream of tartar, 1 of baking soda, 1 pint of milk, 2 eggs, and Y, teaspoonful salt. Sift the flour with the cream of tartar and salt into a bowl, dissolve the baking soda in a little boiling water, and stir it into the milk. Stir butter and sugar to a cream, add gradually the eggs, and next alternately the flour and milk, with the dissolved soda. Bub the inside of small muffin pans with lard, and fill each three quarters full with the above mixture; bake in a very hot oven to a golden brown. If muffin pans are not handy, pour the mixture into square tin pans about 1 inch in thickness, and when done cut the cake into squares. Care must be taken to obtain only fresh Indian meal.