The Ideal cook book

Place a pan of lard on stove to boil, beat sugar and eggs together, dissolve the soda in a little warm water, add cream, now sift in the flour as you stir, adding a little spice if preferred. Roll out the dough, cut in rings or make into twists. Fry a blue brown in the boiling lard. 499. Buttermilk Cakes, Take one pint of buttermilk, and stir into it as much flour as will form a dough, with one tablespoonful of dissolved carbonate of ammonia; roll the dough out in sheets, cut the cakes, and bake them in a moderate oven. ‘The carbonate of ammo-. | nia may be obtained at any of the druggists ; it is the common smelling-salts, without any of the aromatic drugs. It never imparts any taste to the food, as the heat disengages the carbonic acid gas and the ammonia. soo. Mush Cakes—Ingredients—1 qt. of milk, % Ib. of butter, flour enough to make a dough, salt according to taste, the meal suffi- cient to thicken the milk, 4 a pt. of yeast. BREAD AND CAKES. 153°) Boil the milk, and stir into it as much Indian meal, mixed with cold milk, as will make a mush as thick as batter ; add the butter and salt while the mush is hot; as soon as it be- ~ comes lukewarm stir in the yeast and as much flour as will form a dough ; cover it and stand it to rise. When light, make it out into biscuits, put them in buttered pans, and, as soon as they rise again, bake them in a hot oven. These cakes are very. nice. 501. Buckwheat Cakes—Ingredients—1 pt. of buckwheat meal, 1 qt. of water, salt according to taste, 1 gill home-made yeast. Mix the water (which should be lukewarm if the weather is cold) with the meal; add the salt and yeast; beat it well; when light, bake them on a griddle. Grease the griddle ; pour on a little of the batter ; spread it so as to form a cake about the size of a breakfast-plate; the cakes should be very smooth at the edges. When they are done on one side, turn them; when brown on both sides, put some butter on the plate, put the cake on it, butter the top, bake another and put on it, butter hot, and send them to the table. Buckwheat cakes are much better if they are sent to the table with only one or two on the plate. 502. Rye Batter Cakes—Ingredients—1 pt. of rye meal, enough lukewarm milk to make a thin batter, salt according to taste, one gill home-made yeast. Add enough lukewarm milk to the rye to make a thin batter, with salt ; beat it well, then add the yeast ; when they are light, bake them on a griddle, as buckwheat cakes. 503. Milk and Butter Cakes—Ingredients—% of a Ib. of flour, 14 |b. of butter, 14 Ib. of sugar, 1 teaspoonful of grated nutmeg, as much milk as will form a dough. Cut up the butter in the flour, add the sugar and spices by degrees ; stir in as much milk as will make a dough; knead it well, roll it out in sheets, cut in cakes, butter your tins, lay them on so as not to touch, and bake in a moderate oven. 504. Sponge Jelly Cake—Ingredients—3 eggs, 4 oz. of sugar, I cup of flour, 1 dessertspoonful of baking powder, 3 tablespoonfuls of boiling water. Mix the baking powder with the flour, and beat each of the eggs separately. Then mix all the ingredients together, and bake in jelly tins in a brisk oven. When cool, chocolate 154 THE Dominion Cook Book. frosting put between the cakes makes them very delicious, or jelly if preferred. Se Jelly Rolls—Ingredients—3 eggs, % a cupful of butter, 1% teaspoonful of baking powder, 24 of a cup of pulverized sugar, I cupful of flour, a little salt. ‘Bake in shallow pans—a dripping-pan well buttered is good for this purpose ; put in the dough till it is about half an inch thick ; take it carefully from the tins when baked and lay on a cloth ; spread jelly over it evenly with a knife ; roll while hot ; if this is not done the cake will crumble.