Take care that the cream-tartar and the soda are of the finest powder and mix well with the flour; add the salt and lard, and with the hands rub well into the flour ; pour in the milk and work up the dough as guzckly as possible, taking care to have it as soft as is possible to handle. Roll, cut into cakes, and bake in a brisk oven. 482. Milk Biscuits—Inegredients—¥ lb. of butter, 1 qt. of milk, 1 gill of yeast, salt to taste, as much flour as will form the dough. Stir flour into the milk so as to form a very thick batter, and. add the yeast ; this should be done in the evening ; in the morning cut up the butter and set it near the fire where it will melt, but not get hot, pour the melted butter into the sponge, then stir in enough flour to make a dough; knead well and leave to rise; as soon as it is perfectly light, butter your tins, cut the dough into cakes and let them rise; when they have risen bake in a very quick oven. When done, rub over the tops with water and serve hot. 483. Baking Powder Biscuit. Take one quart of flour, three teaspoonfuls of baking pow- der, mix thoroughly, then rub in butter or lard the size of an egg, and wet with milk, stirring with aspoon until thick enough “= 150 THe Dominion Cook Book. to lay on the moulding-board. Cut thin and bake in a quick oven. 484. Sally Lunn—Ingredients—z Ibs. of flour, %4 a Ib. of butter, 3 eggs, I pint of milk, 14 a gill of yeast, salt according to taste. Cut up the butter into the flour, and with your hands rub it well together; beat the eggs; add them gradually to the flour alternately with the milk ; stir in the yeast and salt. Bake it in an earthen mould, or iron pan, one hour. 485. Breakfast Muffins—Ingredients—3 eggs, 1 breakfastcupful of milk, 1 tablespoonful of butter melted, 1 of sugar, a pinch of salt, 2 heaped teaspoonfuls of baking powder. Whisk the eggs and mix with the milk ; put the melted but- ter into a basin with the above ingredients, mixing in flour enoug’ to make a batter. Bake in round tins, and when almost done wash the top of each with a feather dipped in milk. 486. Graham Muffins—Ingredients—1 qt. of Graham flour, 2 tea- spoonfuls of baking powder, a piece of butter the size of a walnut, 1 egg, 1 tablespoonful of sugar, 14 teaspoonful of salt, milk enough to make a batter as thick as for griddle cakes. Bake in muffin-rings, about twenty minutes, in a quick oven. 487. Rice Muffins —lIngredients—2 cups of cold boiled rice, 1 pint of flour, 1 teaspoon of salt, 1 tablespoon of sugar, 2 teaspoons of bak- ing powder, 4 pint of milk,✪ Butter Rolls 3 eggs. Mix into a.smooth and rather firm batter, and bake as above. 488. Oatmeal Muffins—lIngredients—1 cup oatmeal, 1% pints of flour, I teaspoonful of salt, 2 teaspoonfuls of baking powder, I pint of milk, 1 tablespoonful of lard, 2 eggs. : - Mix smoothly into a batter rather thinner than for cup cakes. Fill the muffin rings two-thirds full and bake in a hot oven. 489. Crumpets (1)—Ingredients—z2 eggs, 1 teaspoonful each of salt © and sugar, 4 teaspoonfuls of baking powder, 1 qt. of milk, 3 pts. flour. Mix into a stiff batter and bake in greased muffin rings: on, a hot greased griddle. 490. Crumpets (2)—Ingredients—z pts. flour, 1% teaspoonful of sugar,. I teaspoonful of salt,✪ Crumpets (1) 2% teaspoonfuls of baking powder, 2 eggs, I pt. milk, 1 teaspoonful of cinnamon. Mix thoroughly, adding the eggs and milk last. Stir toa stiff batter, and bake on a hot, well greased griddle. yet dy 6. ga nigh BREAD AND CAKES. ° ¥5F:

AI-modernized reading of the original text

Take care that the cream of tartar and the soda are of the finest powder and mix well with the flour; add the salt and lard, and with the hands rub well into the flour; pour in the milk and work up the dough as quickly as possible, taking care to have it as soft as is possible to handle. Roll, cut into cakes, and bake in a brisk oven. 482. Milk Biscuits—Ingredients—1⁄2 lb. of butter, 1 qt. of milk, 1 gill of yeast, salt to taste, as much flour as will form the dough. Stir flour into the milk so as to form a very thick batter, and add the yeast; this should be done in the evening; in the morning cut up the butter and set it near the fire where it will melt, but not get hot, pour the melted butter into the sponge, then stir in enough flour to make a dough; knead well and leave to rise; as soon as it is perfectly light, butter your tins, cut the dough into cakes and let them rise; when they have risen bake in a very quick oven. When done, rub over the tops with water and serve hot. 483. Baking Powder Biscuit. Take one quart of flour, three teaspoonfuls of baking powder, mix thoroughly, then rub in butter or lard the size of an egg, and wet with milk, stirring with aspoon until thick enough “= 150 THe Dominion Cook Book. to lay on the moulding-board. Cut thin and bake in a quick oven. 484. Sally Lunn—Ingredients—2 lbs. of flour, 1⁄4 a lb. of butter, 3 eggs, 1 pint of milk, 1⁄2 a gill of yeast, salt according to taste. Cut up the butter into the flour, and with your hands rub it well together; beat the eggs; add them gradually to the flour alternately with the milk; stir in the yeast and salt. Bake it in an earthen mould, or iron pan, one hour. 485. Breakfast Muffins—Ingredients—3 eggs, 1 breakfast-cupful of milk, 1 tablespoonful of butter melted, 1 of sugar, a pinch of salt, 2 heaped teaspoonfuls of baking powder. Whisk the eggs and mix with the milk; put the melted butter into a basin with the above ingredients, mixing in flour enough to make a batter. Bake in round tins, and when almost done wash the top of each with a feather dipped in milk. 486. Graham Muffins—Ingredients—1 qt. of Graham flour, 2 teaspoonfuls of baking powder, a piece of butter the size of a walnut, 1 egg, 1 tablespoonful of sugar, 1⁄4 teaspoonful of salt, milk enough to make a batter as thick as for griddle cakes. Bake in muffin-rings, about twenty minutes, in a quick oven. 487. Rice Muffins—Ingredients—2 cups of cold boiled rice, 1 pint of flour, 1 teaspoon of salt, 1 tablespoon of sugar, 2 teaspoons of baking powder, 3⁄4 pint of milk, 3 eggs. Mix into a smooth and rather firm batter, and bake as above. 488. Oatmeal Muffins—Ingredients—1 cup oatmeal, 1 1⁄2 pints of flour, 1 teaspoonful of salt, 2 teaspoonfuls of baking powder, 1 pint of milk, 1 tablespoonful of lard, 2 eggs. : - Mix smoothly into a batter rather thinner than for cup cakes. Fill the muffin rings two-thirds full and bake in a hot oven. 489. Crumpets (1)—Ingredients—2 eggs, 1 teaspoonful each of salt and sugar, 4 teaspoonfuls of baking powder, 1 qt. of milk, 3 pts. flour. Mix into a stiff batter and bake in greased muffin rings: on, a hot greased griddle. 490. Crumpets (2)—Ingredients—2 pts. flour, 1 1⁄2 teaspoonful of sugar, 1 teaspoonful of salt, 2 1⁄2 teaspoonfuls of baking powder, 2 eggs, 1 pt. milk, 1 teaspoonful of cinnamon. Mix thoroughly, adding the eggs and milk last. Stir toa stiff batter, and bake on a hot, well greased griddle. yet dy 6. ga nigh BREAD AND CAKES. ° ¥5F:

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Butter RollsCrumpets (2)Swiss RollsMilk BiscuitsSally LunnBaking Powder BiscuitBreakfast MuffinsGraham MuffinsRice MuffinsOatmeal MuffinsCrumpets (1)

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