Kentucky receipt book

Sift 1 quart of flour, lard the size of an egg, 1 tablespoon of sugar, 1 teaspoon of salt and 1 teacup of yeast. Work dough until smooth ; if not soft enough, add a little water. Set to rise. (102) Sally Lunn Sift 1% pints of flout, 1 tablespoon of butter, 1 teaspoon of salt, not quite a teacup of good yeast, 1 egg well beaten. Work the butter and flour together, add salt, then egg and yeast slowly. Have batter soft and let rise 4 hours ; take from pan and put in dish to rise 2 hours before baking. Sally Lunn Without Yeast. Beat 3 eggs separately ; 2 pints of flour, 1 tablespoon of butter, 2 teaspoons of cream of tartar, 1 teaspoon of soda, use sweet milk, make a batter and bake quickly. Busk. One and one-half pints of flour (sifted), 1 tablespoon of butter, a small piece of lard, 1 egg well beaten, a little nutmeg, half a teacup of granulated sugar ; add these to flour, then % of a cup of yeast. Stir lightly with a spoon in the beginning, then work with the hand, and if necessary add a little more flour. Mix a little flour and butter to rub on the top; put in pan and set to rise about 11 o'clock a. m. Yeast. Boil 1 good-sized potato until well done, then put in a bowl and mash thoroughly, add 3 kitchen spoons of flour and enough hot potato water to make a smooth batter. Set aside to cool, add 1 cake of yeast after dissolving it in cold water. Set in a warm place to rise. Rolls. One quart of flour sifted, 1 tablespoon of lard, 1 teaspoon of sugar, 1 teacup of yeast, enough water to make of good consistency. Put in a bucket ; cover with top and allow it to rise. When shaping the rolls, grease the top and also the pan. Sally Lunn. One quart of flour sifted, 1 kitchen spoon of butter, 1 kitchen spoon of lard, 1 even teaspoon salt, 3 tablespoons of sugar, 2 eggs. Beat the eggs, stir into the flour and add about 2 teacups of yeast. Stir well ; add all ingredients. Set to rise, then roll out and put in well-greased pan. Also grease between the layers and on top. Set to rise again. Bake a chestnut brown. Flannel Cakes. One egg well beaten, 1 pint of buttermilk, 1 teaspoon of soda, flour enough to make a batter. Beat well and bake on a hot griddle. Pin Perdu. Take slices of stale light bread, 2 eggs, 1% teacups new milk, % teacup of sugar. Make a custard of milk, sugar and eggs. Dip bread in this and fry on a greased hot griddle, using butter; turn while cooking. Serve for luncheon or tea. Apple Bread. One quart of flour, 3 large apples chopped fine, 1 tablespoon lard, 1 teaspoon salt, 2 coffee cups buttermilk, 1 teaspoon soda. Sift flour, with soda and salt added ; then lard well worked in, and the apples and milk. Make hoecake an inch thick. Bake in oven a chestnut brown. Fruit Biscuit. Grated rind of 1 lemon, 2^ pounds of flour, 3 heaping teaspoons baking powder, % pound of lard, 1 teaspoon salt, 4 ounces granulated sugar, 2 eggs, some citron and raisins, enough new milk to make soft dough. Cut with a cutter. Brush the top with milk and eggs. Bake in a hot oven. Rolls. Add to 1 pint of hot milk 1 teaspoon salt, 1 tablespoon each of butter and lard; let it cool, add 1 compressed yeast cake ; place in the center of 1 quart of flour, stirring in flour to make a thick batter. Cover and let it rise, knead in rest of flour, let it rise double. Roll out to ^ inch, cut with form, indent each, brush over with butter, fold ^ over the other, put in pan, cover for 1 hour, then bake 20 minutes. Pulled Bread. One quart of flour, 1 cup sour buttermilk, 2% kitchen spoons of goose grease, 1 teaspoon soda, 1 teaspoon salt. Mix together, then put in covered bucket to sour one day. Set bucket in pot of hot water, boil 3 hours. Remove from bucket, place in oven 15 minutes to dry. Cut in slices and serve cold. Pinch Rolls.