The Rural cook book

to rise; when light turn out on the molding board, sprinkle with a very little flour and roll out to the thickness of half an inch; cut out with two sizes of round cutters, placitig the smaller ones on top of the larger, with a brushing of melted butter between; let stand about an hour to rise, then bake. The oven does not need to be as hot as for baking powder biscuit. Sugared Biscuits. — Ordinarj- biscuit dough is made, rolled out as for cutting, and then lightly spread with butter and sugar, creamed together. The dough is then rolled up like a jelly roll, and cut into slices like cinnamon buns, each biscuit being sprinkled on top with a little more butter and sugar. Yarmouth Biscuit. — Mix three-quarters of a pound of sifted flour, one-half pound of sugar and one-half pound of currants to a paste with half a pound of butter and three eggs. Roll out to one-eighth of an inch in thickness and bake a light hrown in quick oveti. Brioche. — This is one of the delicate breads that delight visitors in Trance. One-half pound flour, one egg. one teaspoon sugar, two ounces butter, one-half teaspoon salt, one-quarter pint milk, one ounce yeast. Sift the flour. Heat milk lukewarm and dissolve in it the butler and yeast. Add the egg, well beaten, and the salt and sugar. Then stir in the flour, gradually working it all the time with your hand. Beat mixture well for 10 minutes, till the dough almost stops sticking to your fingers. Cover with a cloth and set in a warm place to rise. When four times its original size turn it on a floured board and take pieces about the size of a turkey's egg and form into fancy shapes, twists, knots, etc. Put in a buttered tin and let rise 15 minutes. When risen, brush over lightly with the egg beaten up. Bake in quick oven 20 min- Buckwheat Cake. — This is an old Canadian recipe and very good. Make batter as for buckwheat pancakes, only a trifle thicker, and bake in well-greased shallow pan, like com bread. There should be a delicious brown crust on the bottom. The prepared flour can be used. Breakfast Buns.— Scald one-half pint of milk; pour it over two tablespoonfuls of sugar; one quart of lukewarm water; when milk is lukewarm add tlie yeast and. enough flour to make a "sponge." Let rise until it doubles its original bulk, about two hours ; then cream together half a cupful of butter and half a cupful of sugar; add two well-beaten eggs and one cupful of scalded milk. Mix this into the sponge and add sufficient flour to make a soft dough; knead lightly, cover and set to rise until very light ; then mold into small buns and lay in greased pans, allowing plenty of room to rise; then bake in a quick oven for 15 or 20 minutes. They must not be heavy and doughy. Hot Cross Buns. — Beat a quarter cup of butter to a cream ; add four tablespoonfuls of sugar and then add gradually a pint of milk that has been scalded and cooled; add a yeast cake, dissolved, and sufficient flour to make a batter. Beat thoroughly. Stand in a warm place for about three hours. Then add four eggs well beaten and flour enough to make a soft dough. Knead carefully. Stand aside until very light and form into buns. Cut them in the center; brush them with sugar and white of egg and bake in a quick oven.