Kentucky receipt book

Half a pint of milk scalded, ^ cup of butter, % cup of sugar, white of 1 egg, ^ teaspoon salt, ^ cup yeast, 3^ cups flour. Melt butter, put sugar and salt in hot milk, when lukewarm add yeast and beaten white, enough flour to make a sponge batter, set to rise. In the morning, add rest of flour and knead 20 minutes ; let rise again, knead lightly, roll into sheet ^ inch thick. Spread top with soft butter, dredge with sugar, put on some currants, grated lemon rind, a dash of cinnamon. Boll up, cut off slices an inch wide, place on a well-greased pan, let rise, then bake in a hot oven. When done, glaze top with sugar dissolved in milk, set in oven a few minutes to glaze. Salt Bising Bread. Take % pint of new milk, and ^ pint of water, put on to boil. After you take from the fire add 1 light spoon of salt; when it cools a little, stir in a handful of meal, and set to rise ; next morning add enough flour to make a stiff batter. Let it rise in a pan surrounded by hot water, then add it to 3 pints of flour, lard size of an egg, and enough warm water to make a dough, not too stiff. Let it rise again, then bake in a loaf. Croutons. Cut bread in small dice, and fry in hot lard. Serve with cream soups. Whole Wheat Puffs. One pint of flour, 1 cup of thin cream, 1 cup sweet milk, 1 egg- Beat white of egg to stiff froth, to the yolk add the cream and milk. Beat until very light, then gradually add the flour. Beat hard for 10 minutes, then stir in lightly the beaten white of egg; turn at once into heated irons and bake. Serve for breakfast or tea. Wafers. One pint of whole wheat flour, 1 tablespoon of butter, 1 teaspoon salt; make into a stiff dough, with sweet milk. Break off pieces of dough ; roll into a thin sheet. Bake in a hot oven until a chestnut brown. Sweet Potato Bread. Three good-sized sweet potatoes, 1 tablespoon granulated sugar, 1 tablespoon flour, % teacup sweet milk, butter size of a walnut. Boil potatoes in jacket and when thoroughly done, run through a sieve. Add all ingredients and beat well, bake in loaf or in a pudding dish. Serve hot. Com Bread. One quart of commeal, 1 kitchen spoon butter and lard mixed, 1 teacup milk, 1 teaspoon salt, 3 eggs. Scald meal with a little boiling water, add salt, beaten yolks, milk, butter melted, frothed whites. Put bread in a greased pan and bake in a slow oven. Oracklin Bread. One quart of commeal, ^ pint cracklins, mashed fine, % teaspoon salt, mix with fresh buttermilk or lukewarm water. Bake in pan in hot oven or make in oval cakes and bake on a greased griddle. Com Muflbis. One pint of cprnmeal, 1 teacup buttermilk, 1 light tablespoon lard, 1 tablespoon sifted flour, 1 beaten egg, 1 teaspoon salt, % teaspoon soda. Beat yolks light, add milk, reserving some to dissolve soda, meal, lard, then soda and stiffly beaten white. Bake in hot greased muffin rings or in pan. Flour may be substituted for meal and prepared in same way. Spoon Bread. Have one pint of mush tolerably soft and add to it 2 well-beaten eggs, lump of butter size of a walnut and 1 teacup of sweet milk, 1 teaspoon of salt ; add more milk if the batter is not thin enough ; cook about 2 hours. Orits Cakes. Have one pint of cold grits, add to it 2 well-beaten eggs, 1 tablespoon of butter, 1^ tablespoons of sifted flour, 1 pint of sweet milk, salt to taste ; add whites last and bake on a hot griddle. Com Bread. One pint of meal sifted, 1 tablespoon of melted butter, 1 teaspoon of salt, 1 teaspoon of soda, 1 pint of buttermilk. Beat 3 eggs light and add them to meal. Stir well, then put in butter and salt, add buttermilk with soda dissolved in it. Mix and bake quickly. Breakfast Buns.