The New century cook book

One quart of sifted flour, three eggs, one tablespoonful of butter, rubbed light with two of powdered sugar, half a yeast cake dissolved in a large cupful of lukewarm water, a cupful of currants, washed, dried and picked over, half teaspoonful of salt, quarter teaspoonful of soda; mix all the ingredients together in a soft dough, except the currants; if stiff, add a little warm water; when you have an elastic mass on the board, set to rise until very light; knead again; mold into a loaf when you have worked in the currants dredged with dry flour, and leave to rise for an hour; bake in a steady oven, covering with paper as it rises. Eat fresh, but not warm. Rusk. One pint of sweet milk, hot, one-half cup of butter, twothirds cup of granulated sugar. Pour the milk on the sugar and butter and stir until dissolved; one yeast cake; add sifted flour enough to make a stiff dough; let it rise until light, then add one well-beaten egg. Make up into biscuit; let them rise and bake. Potato Biscuit. Two cups of mashed potatoes, one-half cup of yeast, let raise, then add one cup of lard, one-half cup of sugar, four eggs, mix and raise. Make into biscuits, raise and bake. Mrs. I. J. Hanmer. Mashed Potato Biscuits. Three potatoes mashed, one cup warm milk, two eggs beaten separately, one large tablespoonful lard, one tablespoon sugar, one teaspoon butter, one teaspoon salt, one small cake yeast, flour enough to knead soft. Set at eleven o'clock, roll out at four o'clock and cut with biscuit cutter. Let stand until light and bake. (Warm for dinner. ) Mary E. Llewellyn. Maryland Biscuit. One quart of sifted flour, one teacup of lard, one teaspoonful of salt, mix with water enough to make a soft dough; pick the dough until it snaps, when it will be light; pinch off pieces the size of a large walnut, mould with your hands into round biscuits, stick with a fork and bake. Mrs. I. N.'Danforth. New Century Cook Book Egg Biscuit. One pint milk and one-half cup sugar, three-fourths cup of butter, a pinch of soda, scalded together, add one teaspoonful of salt, one-half cake of yeast, three eggs, set over night for noon, or morning for night dinner. Mrs. Nicholson. Cream Biscuit. To one quart of flour take two teaspoonfuls of baking powder, a little salt, and one pint of sweet cream. Mix as for biscuit. Buttermilk Biscuit. One quart of flour, one teaspoonful of soda sifted three times with the flour and a teaspoonful of salt, one pint of really sour buttermilk, one tablespoonful of melted butter. Sift flour, soda and salt into a bowl, stir buttermilk, and butter together, and pour into a hole in the flour. Mix quickly and with as little handling as possible. Be careful on this point, also, not to get the dough too stiff. Have your oven ready and hot. As soon as the biscuits are cut out put them in and bake. They are excellent if mixed — as the successful painter did his colors — 44 with brains." A heavy hand and heavy wits can result in nothing but sodden solidity. Graham Biscuits. Two cups sifted graham flour, one cup white flour, one cup sugar, two teaspoons baking powder, sifted in white flour, two tablespoons lard; mix with milk or water soft. Mrs. Watson. Graham Wafers. Two cups sugar, scant cup butter, place in oven to crispen, one teaspoon soda, two cups sweet milk; add graham flour to stiffen; roll thin. Mrs. A. O. McLain.