Kentucky receipt book

Use roll recipe ; make bread in the morning ; in the afternoon, pinch off pieces of dough size of an egg, shape with the hand, put rolls close together in covered pan, grease well on top with butter. Set to rise, then bake in moderate oven. * Chimneys. One pint of sifted flour, 2 ounces cold lard, % teaspoon salt, % teacup ice water, with 1 tablespoon milk. Mix in lard dry, the salt, then water and milk; if not soft enough add more milk; beat until dough blisters. Cut out with biscuit cutter, then roll each one into a thin sheet, stick with fork, place in pan and bake a chestnut brown. Wafers. One pint of flour, 1 heaping tablespoon butter, 1 teaspoon salt, enough new milk to make a stiff dough. Knead, then break off pieces of dough and roll into thin sheet. Bake in hot oven a chestnut brown. Graham Bread. One and one-half cups of Graham flour, % cup white flour, ^ cup sugar, 1^ teaspoons baking powder, % teaspoon salt. Mix thoroughly, usmg enough sweet milk to make a thick batter, stir with a spoon. Water may be substituted for milk; in that case add 1 tablespoon of melted butter. Bake in a greased pan. Tea Bolls. One quart of sifted flour, % cake yeast dissolved in lukewarm milk, 1 tablespoon of granulated sugar, 1-3 cup of butter, ^ teaspoon of salt and enough lukewarm milk to make a tolerably stiff dough ; set to rise. Bake in a quick oven 20 minutes. If desired for breakfast make rolls at night. Gom Bread. (Use ''Indian Meal"). One egg, % cup of sugar, 1 pint of flour, 1 pint meal, 1 pint milk, 1 heaping tablespoon of butter, 1 teaspoon salt. Beat sugar and egg together; add to this half of the milk, all of the meal, butter and salt, half of flour, and rest of milk; sift baking powder into flour and beat hard. Grease the pan with butter and bake in a hot oven. Hoecake. Take 1 quart of sifted corn meal, 1 dessertspoon lard, 1 teaspoon of salt and sufficient boiling water to moisten, beat hard with a ' kitchen spoon, shape into round cakes, bake on the griddle ; turn while cooking. Com Meal Scones. Put 2 cups of com meal in a bowl, add 1 teaspoon sugar, 1 teaspoon of salt, 2 teaspoons baking powder ; mix well together, 1 heaping teaspoon butter, 1 cup flour.- Add to this milk to make a batter that will drop, not pour from a spoon. Bake in muffin rings. French Bolls. One and one-half cups of milk, % cup of butter and lard mixed, 1/4 cup of yeast, V^ teaspoon of salt, flour for a stiff dough. Make at night and set to rise ; in the morning add 1 well-beaten egg, knead and let rise again. Pinch off pieces of dough size of an egg, then shape into roll 3 inches long, place close together in a buttered pan, cover and let rise again. Bake a chestnut brown in a quick oven. English Buns. One and one-half cups of milk, % cup yeast, flour for a thick batter. Set this sponge at night; next morning add ^ cup melted butter, % cup granulated sugar, ^4 nutmeg grated, % saltspoon salt, ^ teaspoon soda and enough flour to make it roll out as biscuit. Knead and set to rise 5 hours. Boll dough ^ inch thick^ cut in round shape and place in a buttered pan, indent on top with a knife ; let rise; bake a chestnut brown. Brush over top with white of 1 egg beaten stiff with powdered sugar. Raised MuflBns. One pint of milk, 1 teaspoon granulated sugar, 1 teaspoon salt, 1 tablespoon butter and lard mixed, ^ cup of yeast, flour enough to make a moderately thick batter. Set in a warm place until light, then stir in 2 well-beaten eggs, ^ teaspoon of soda dissolved in a little warm water ; leave for 30 minutes to rise, then bake in greased muffin rings in quick oven. Plain MuflSns. One pint buttermilk, % teaspoon soda, 1 teaspoon salt, flour to make a stiff batter, 2 tablespoons of sour cream. Put in hot greased muffin rings; bake in quick oven. Beaten Biscuit.