Kentucky receipt book

One quart of flour sifted, lard size of an egg, 1 teaspoon of salt, % pint of water and ^ pint of sweet milk mixed ; make dough stiff, work until smooth ; cook in a moderate oven. Beaten Biscuit. One quart of sifted flour, 4 ounces of cold lard, 1 teaspoon of salt, 1 teacup of ice water with 1 tablespoon of sweet milk. Mix in lard dry with the salt in flour, then add the milk and water. Beat until they blister ; if not soft enough a little more ice water can be added. Bake in a moderate oven. Olazed Bread. Butter thin slices of bread, sprinkle thickly with rolled lump sugar; glaze in a moderate oven. New English Muffins. Sift 2 coffee cups of flour with 2 teaspoons of baking powder and a little salt ; mix in 1 tablespoon of butter. Make a soft dough by adding sweet milk. Have muffin rings buttered and quite hot; pour in the batter ; cook slowly, browning each side. Serve at once. To make perfect biscuit use a kitchen spoon of right size in measuring the lard. Stick biscuit with a silver fork 3 times entirely through. Have lard and flour quite cold before beginning to make biscuit. Steamed Brown Bread. One cup of graham flour, 1 cup of Indian meal, % cup white flour, 1/^ cup of molasses, ly^ cups sour milk, % teaspoon soda, 1 teaspoon salt. Mix well, put bread in greased mold and steam 3 1/2 hours. After removing from mold place in oven to dry about 10 minutes. Serve hot. Oerman Bread. One pint of milk boiled, 1 teacup granulated sugar, 1 tablespoon butter, 1 tablespoon lard, 2-3 cup of baker's yeast. Make a sponge with the milk and yeast, set to rise. When light add shortening, sugar and flour to make a soft dough as can be handled. Flour the board, place on the dough and roll into loaf ^ inch thick, put in pan, make indentures on top with the finger and put in bits of butter, sift over the sugar and a dash of cinnamon. Set to rise, then bake in a quick oven 20 minutes. Rye Bread. Take 1 pint of warm water and add enough wheat flour to make a smooth batter, then stir in % gill of made yeast and set to rise. In the morning add l^/^ pounds of rye 'flour, make a hole in the center of flour and pour in the sponge with 1 teaspoon salt and ^ teaspoon soda dissolved in a little warm water. Knead the dough, if needed add warm water, make into loaf and cover, leave for 3 hours to rise, then knead again, make into loaf and bake in oven. Raised Biscuit. One quart of flour, % pint of new milk or warm water, ^ cup of lard and butter mixed, % cup of yeast, 1 teaspoon salt. Put flour in mixing pan, make a hole in center, pour in the milk, add shortening, salt, then the yeast ; add a little more flour, stir with the hand. Leave to rise until morning, then add ^ teaspoon soda, and if needed flour to make a soft dough. Mould in loaf, let rise 30 minutes, roll about % inch thick and cut with biscuit cutter, put in pan to rise again, rub top axid side of biscuit with melted butter. When light set in oven to bake. Lemon Biscuit. One cup butter, 2^ cups sugar, 1% pints of flour, 4 eggs, 1 tea-* spoon baking powder, 1 teaspoon extract of lemon. Mix butter, sugar and beaten eggs until smooth, add flour, sifted with baking powder and the lemon extract. Flour the board, roll out the dough y^ of an inch thick, cut with a round cutter, put biscuit on a greased tin, brush over with milk, place a slice of citron on each and bake in hot oven 10 minutes. London Crumpets. One pint of cream and milk in equal proportion, V^ pints of flour, 1 teaspoon sugar, % teaspoon salt, 2 teaspoons baking powder, 1 egg, 1 teaspoon extract of cinnamon. Sift together flour, sugar^ salt and baking powder, add cream, egg and extract. Mix into rather firm batter, grease muffin rings, fill half full, place on hot greased griddle, bake only on one side. Serve hot with cottage cheese. Sallj Lunn.