One heaping pint of flour, 1 pint of sweet milk, 4 eggs beaten separately✪ Velvet Muffins, lard size of a waliiut. Beat very hard until batter is light; add whites and cook at once in hot rings. Flannel Oakes. One pint of flour, 1 egg beaten separately, add 1 pint of butter- milk to the yolk and beat lightly, % teaspoon of soda, then salt. Add flour gradually, beat until smooth, then whites and lastly 1 tea- spoon of cool melted lard. Oraham Oems.. One and one-half pints of Graham flour sifted, 3 teaspoons of baking powder, add 1 tablespoon of butter or lard, and 1 teaspoon salt, 1 egg well beaten, % cup of sugar. Stir well and add sweet milk, making a batter ; fill the mufiin rings and bake. Snails. In making snails, use recipe for light rolls. Make bread in the morning and set to rise. In afternoon, take dough and with rolling pin roll into a sheet half an inch thick. Then spread with melted butter, sprinkle thickly with granulated sugar and cover with rais- ins; sprinkle over a little powdered cinnamon. Form into a long roll, cut with knife into pieces ^ inch long ; butter each snail on top, sprinkle on sugar and add three raisins. Place in bread pan suffi- ciently far apart to allow for rising.✪ Snails When risen bake a chestnut brown. They are delicious served hot or cold for luncheon or tea. Buckwheat Oakes. One pint buckwheat flour sifted, stir into it 1 teacup of made yeast, enough warm water for a stiflE batter and a pinch of salt. Let it rise several hours. When ready to cook, stir it down and add lard size of an egg and a pinch of soda. Use enough hot sweet milk to make right consistency✪ Buckwheat Oakes. Bake on a hot griddle. Buckwheat Oakes. One and one-half pints of sifted buckwheat flour, 1 coffee cup of commeal, 1 coffee cup yeast, 1 tablespoon of butter and Tafd, mix- ed and melted, 1 heaping tablespoon of brown sugar. Mix tte buck- wheat with the yeast, using a granite spoon; add meal, salt and enough lukewarm water to make a stiff batter. In the morning stir it, add sugar, lard and a pinch of soda, thin with a little sweet milk. If wanted for breakfast make at 8 o'clock in the evening, and for tea, make about 10 a. m. 8 114 KENTUCKY RECEIPT BOOK. Bread Sticks. Ordinary bread dough can be used by adding more shortening, but if the sticks are to be served with a green salad, use above roll recipe. Tear off pieces from the risen dough, size of a butternut, roll into sticks, lay in an oiled T)an which comes for this purpose. Bake 15 minutes. Tie 3 or 4 with baby ribbon, serving each guest with a bundle. Pop Overs. Three eggs, 2 coffee cups of flour, 2 coffee cups of sweet milk, % teaspoon of salt. B✪ Pop Overseat eggs together until very light ; add milk, then flour gradually and salt. Beat very hard ; strain the batter, fill muffin rings % full, and cook three-quarters of an hour. Pop Overs. , Have 2 well-beaten eggs, add 1 teacup of milk, % teaspoon of salt. In another bowl, put 1 sifted cup of flour, and pour gradually the milk mixture into this, beating until smooth, strain this batter ; then fill hot oiled cups or gem iron a little more than half full. Bake in moderate oven for 30 minutes. Squash Bread. One cup stewed and sifted squash, 1 tablespoon butter, % cup yeast, 2 tablespoons granulated sugar, 1% cups scalded milk, 1 tea- spoon salt, flour enough for a dough. Add sugar and salt to the squash, the butter melted in hot milk ; when cool add flour and yeast • knead 20 minutes, set to rise. Make into loaf or biscuits, let rise again, then bake. Brown Bread. ✪ Squash Bread

AI-modernized reading of the original text

One heaping pint of flour, 1 pint of sweet milk, 4 eggs beaten separately, lard size of a walnut. Beat very hard until batter is light; add whites and cook at once in hot rings. Flannel Cakes. One pint of flour, 1 egg beaten separately, add 1 pint of buttermilk to the yolk and beat lightly, % teaspoon of soda, then salt. Add flour gradually, beat until smooth, then whites and lastly 1 teaspoon of cool melted lard. Graham Gems. One and one-half pints of Graham flour sifted, 3 teaspoons of baking powder, add 1 tablespoon of butter or lard, and 1 teaspoon salt, 1 egg well beaten, % cup of sugar. Stir well and add sweet milk, making a batter ; fill the muffin rings and bake. Snails. In making snails, use recipe for light rolls. Make bread in the morning and set to rise. In afternoon, take dough and with rolling pin roll into a sheet half an inch thick. Then spread with melted butter, sprinkle thickly with granulated sugar and cover with raisins; sprinkle over a little powdered cinnamon. Form into a long roll, cut with knife into pieces ^ inch long ; butter each snail on top, sprinkle on sugar and add three raisins. Place in bread pan sufficiently far apart to allow for rising. When risen bake a chestnut brown. They are delicious served hot or cold for luncheon or tea. Buckwheat Cakes. One pint buckwheat flour sifted, stir into it 1 teacup of made yeast, enough warm water for a stiff batter and a pinch of salt. Let it rise several hours. When ready to cook, stir it down and add lard size of an egg and a pinch of soda. Use enough hot sweet milk to make right consistency. Bake on a hot griddle. Buckwheat Cakes. One and one-half pints of sifted buckwheat flour, 1 coffee cup of commeal, 1 coffee cup yeast, 1 tablespoon of butter and lard, mixed and melted, 1 heaping tablespoon of brown sugar. Mix the buckwheat with the yeast, using a granite spoon; add meal, salt and enough lukewarm water to make a stiff batter. In the morning stir it, add sugar, lard and a pinch of soda, thin with a little sweet milk. If wanted for breakfast make at 8 o'clock in the evening, and for tea, make about 10 a. m. Bread Sticks. Ordinary bread dough can be used by adding more shortening, but if the sticks are to be served with a green salad, use above roll recipe. Tear off pieces from the risen dough, size of a butternut, roll into sticks, lay in an oiled pan which comes for this purpose. Bake 15 minutes. Tie 3 or 4 with baby ribbon, serving each guest with a bundle. Popovers. Three eggs, 2 coffee cups of flour, 2 coffee cups of sweet milk, % teaspoon of salt. Beat eggs together until very light ; add milk, then flour gradually and salt. Beat very hard ; strain the batter, fill muffin rings % full, and cook three-quarters of an hour. Popovers. , Have 2 well-beaten eggs, add 1 teacup of milk, % teaspoon of salt. In another bowl, put 1 sifted cup of flour, and pour gradually the milk mixture into this, beating until smooth, strain this batter ; then fill hot oiled cups or gem iron a little more than half full. Bake in moderate oven for 30 minutes. Squash Bread. One cup stewed and sifted squash, 1 tablespoon butter, % cup yeast, 2 tablespoons granulated sugar, 1% cups scalded milk, 1 teaspoon salt, flour enough for a dough. Add sugar and salt to the squash, the butter melted in hot milk ; when cool add flour and yeast • knead 20 minutes, set to rise. Make into loaf or biscuits, let rise again, then bake. Brown Bread.

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