Kentucky receipt book

Sift 1 quart of whole wheat flour, add to it 1 kitchen spoon of lard, 1 teaspoon of salt, 1 teaspoon of soda, sufficient buttermilk to make a stiff dough; work it and cut in round shape. Bake in hot oven. Whole Wheat Rolls. Take 2 pints of flour, sift it ; add 1 kitchen spoon of lard, 1 teaspoon of salt, 1 coffee cup of yeast and enough warm water to make a stiff dough; work it and set to rise; form into rolls ; set to rise again, then bake. Cream Waffles. One pint of sour cream, 1 pint of flour, 1 tablespoon commeal, i teaspoon soda, 1 teaspoon salt, 2 eggs. Beat eggs light and add the cream, stir in flour, cornmeal and salt; add soda dissolved in a little sweet milk, then stir in lightly, whites beaten to a froth ; cook in hot greased waffle irons. Rice Waffles. One pint of flour, 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon butter, 2 eggs, % pint new milk, % cup warm boiled rice, 1 heaping teaspoon baking powder. Sift flour, sugar, salt and baking powder together, rub butter into flour, then add beaten yolks and rice, lastly add the stiffly beaten whites. Bake in hot greased waffle irons. Flannel Cakes. Heat % pint of new milk, add to it 1 heaping tablespoon butter, let it melt, then add % pint of cold milk, 2 yolks beaten light, 2 tablespoons of yeast, 1 teaspoon salt, flour to make a stiff batter, set over night, or allow 4 hours to rise. When ready to bake, add the frothed whites. Bake on a hot greased griddle. To vary the cakes, use half flour and half cornmeal prepared in the same way. French Bread. One quart of flour, % pint of milk, 1 tablespoon melted butter, 1 tablespoon melted lard, ^ cup of yeast, % teaspoon salt, 1 egg. Mix all the ingredients, then stir in the sifted flour; knead lightly and put in covered bucket to rise ; make into 1 large roll, gash on top with a knife and set in oven to bake. Waffles. One quart of flour, 3 eggs, lard size of a hen egg, 1 teaspoon salt, % teaspoon soda. Mix with sour cream until of right consistency. Bake in hot greased irons. Wheat Muffins. Six ounces of flour, 3 ounces butter and lard mixed, % pint of new milk, 1 teaspoon salt, 3 eggs. Put butter in flour, beat yolks and with milk, add to flour, salt and the frothed whites stirred in lightly. Put in hot, greased muffin rings and bake quickly. Yeast Muffins. One and one-half cups of flour, 1 pint new milk, 1 dessertspoon butter, ^cup of yeast, 1 teaspoonful salt, 2 eggs. Mix milk with flour, also beaten yolks, salt and melted mutter, then pour in yeast. Set to rise at night. When ready to bake in morning, add stiflBy-beaten whites. Grease muffin rings and bake in quick oven 30 minutes. Graham Muffins. One coffee cup of Graham flour, 1 coffee cup white flour, 1 pint new milk, 1 kitchen spoon butter, 2 teaspoons baking powder, 1 teaspoon salt, 1 egg. Stir sifted flour into the milk, add melted butter, salt and beaten egg ; mix well, then sift in baking powder. Bake in greased muffin rings, in quick oven. Wheat Muffins. One heaping pint of flour, 2 eggs beaten separately, 1 tablespoon of lard, 1 teaspoon of salt, not quite a pint of buttermilk, 1 teaspoon of soda, thin with sweet milk. Have muffin rings greased, and tolerably hot; pour in the batter. Waffles. One pint of flour, 2 eggs well beaten, lard size of a walnut, 1 pint of buttermilk, 1 teaspoon of soda ; mix and stir in lightly and beat well. Thin with sweet milk, cook in hot irons. Boston Brown Bread. Two coffee cups of rye flour, 2 cups of cornmeal, 2 cups of buttermilk, 1 cup black molasses, 1 teaspoon of soda, ^ teaspoon of salt. Bake 2^ hours with slow fire. Pill the tin mold only half full so that it may rise. Velvet Muffins.