One (piart li,u-ht .spon<i(', 1 pint sweel milk. I cup melted lard put in the milk.
3 eggs well heaten. 1 cup sugar✪ Tea Cakes, <?scant teaspocmluls of salt, '/o eup currants. Knead
as you would hread. hut do not inakt' it (piite as stilT; then let it rise, knead again
and let rise. Then mould in cakes and put into the pan in which they are to he
haked. When they are light hake in a ([uick oven in a .Jewel i»ange. When haked
hrush o\er with melte(l hntter. Mrs. FrsirKTJ.
Tea Biscuits.
One quart l)ousman"s Best Patent Hour. I teas])oonfuls haking jiowder, butter
size of an egg. 1 tahlespoonful ot hrown sugar, a teasjxton of salt and a half cup of
eui'i-antsi gi-ate in a little nutmeg. Uake ■.'(i minutes in a (piick oven in a Jewel
liange. .\lns. Xaxkervis.
Potato Tea Biscuits.
Pari' half a |)ound of potatoes, cover with hoiling water, hoil for in minutes;
drain this water oil' and throw it away. Cover ^vitli a (piart of freshly hoiled water
and hoil until the potatoes are tender; press them through a sieve, using the water
in which they were ])oiie(l. Add hastily, wliile the jiotatoes are hot, half a pint of
Dousinan's Host Patent flour; heat tlioroughly until smooth; add a level teaspoonful
of salt, a tahlespoonful of sugar; when lukewarm add 1 yeast cake dissolved in a
quarter of a cupful of warm water. Cover and stand at aliout 80° Fahrenheit for 1
hour. Add a pint of milk that has been scalded and cooled, and sufficient fiour to
make a battel-; heat thoroughly; cover again for 1 hour; add 1 c}xg well beaten, and
flour to make a dough; knead thoroughly until soft and elastic. Then ponnd with
a potato-masher, constantly folding the dough. Form in 1 large loaf, put in a but-
tered bowl, stand in a warm place for li/i> hours. ]\Ionl(l in tiny rolls, place in
F^rench-roU pans and stand aside for Y^ of an honi'. Brush the tops with milk and
hake in a quick oven in u Jewel Kange for 2(1 minutes. After they have been baked
foi- 15 minutes brush the to])s with glaze made by beating the white of egg with a
tabk's]ioonful of water.
Saffron Buns.
j\rake a sponge as for bread, using 1 yeast cake and 1 (piart of Dousman's Best
Patent flour. Take 2 quarts of sifted flour and rub into V-> pound of butter and 1
])ound of lard. Then add 1 ])ound of currants, 1 nutmeg, 2 cups lirown sugar, a
little chopped lemon peel and ^ '■> ho,\ of saffron which has been steeped over night.
Add yeast and moisten with milk or water. It should be a little softer than bread
dough and should not he kneaded. Imt mixed lightly with the hands. Let rise until
light and foi'm gently into huns. Let I'ise again and hake 1 hour in a Jewel Pange.
^fits. Ja:\[ks Bl.vckxey.
To pre])are the saffron ])ut VL' '•"•'^ "' sart'ron in warming-oven until perfectly
dry; then rub to a ])owder and pour about .') cups boiling water over it — for above
amount of Hour.
Hot Cross Buns.
Two ])ounds of L)ousmairs ISe^t Paleni H<mii'. ' ^. pound of sngai'. 1 wineglassful
of veast, 1/2 pint of warmed milk. ^ -^ |iound of hntter. 1 pound of currants✪ Saffron Buns, X(> tea-
spoonful of salt, 1 teaspoonful of mi.xed spice. Mix Dousiuan's Best Patent flour,
sugar, spice and currants; make a hole in the middle of the Hour and put in a glass-
70 STTPERIOR COOK BOOK
Page 48 · 8 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
One (piart li,u-ht .spon<i(', 1 pint sweel milk. I cup melted lard put in the milk.
3 eggs well heaten. 1 cup sugar, <?scant teaspocmluls of salt, '/o eup currants. Knead
as you would hread. hut do not inakt' it (piite as stilT; then let it rise, knead again
and let rise. Then mould in cakes and put into the pan in which they are to he
haked. When they are light hake in a ([uick oven in a .Jewel i»ange. When haked
hrush o\er with melte(l hntter. Mrs. FrsirKTJ.
Tea Biscuits.
One quart l)ousman"s Best Patent Hour. I teas])oonfuls haking jiowder, butter
size of an egg. 1 tahlespoonful ot hrown sugar, a teasjxton of salt and a half cup of
eui'i-antsi gi-ate in a little nutmeg. Uake ■.'(i minutes in a (piick oven in a Jewel
liange. .\lns. Xaxkervis.
Potato Tea Biscuits.
Pari' half a |)ound of potatoes, cover with hoiling water, hoil for in minutes;
drain this water oil' and throw it away. Cover ^vitli a (piart of freshly hoiled water
and hoil until the potatoes are tender; press them through a sieve, using the water
in which they were ])oiie(l. Add hastily, wliile the jiotatoes are hot, half a pint of
Dousinan's Host Patent flour; heat tlioroughly until smooth; add a level teaspoonful
of salt, a tahlespoonful of sugar; when lukewarm add 1 yeast cake dissolved in a
quarter of a cupful of warm water. Cover and stand at aliout 80° Fahrenheit for 1
hour. Add a pint of milk that has been scalded and cooled, and sufficient fiour to
make a battel-; heat thoroughly; cover again for 1 hour; add 1 c}xg well beaten, and
flour to make a dough; knead thoroughly until soft and elastic. Then ponnd with
a potato-masher, constantly folding the dough. Form in 1 large loaf, put in a but-
tered bowl, stand in a warm place for li/i> hours. ]\Ionl(l in tiny rolls, place in
F^rench-roU pans and stand aside for Y^ of an honi'. Brush the tops with milk and
hake in a quick oven in u Jewel Kange for 2(1 minutes. After they have been baked
foi- 15 minutes brush the to])s with glaze made by beating the white of egg with a
tabk's]ioonful of water.
Saffron Buns.
j\rake a sponge as for bread, using 1 yeast cake and 1 (piart of Dousman's Best
Patent flour. Take 2 quarts of sifted flour and rub into V-> pound of butter and 1
])ound of lard. Then add 1 ])ound of currants, 1 nutmeg, 2 cups lirown sugar, a
little chopped lemon peel and ^ '■> ho,\ of saffron which has been steeped over night.
Add yeast and moisten with milk or water. It should be a little softer than bread
dough and should not he kneaded. Imt mixed lightly with the hands. Let rise until
light and foi'm gently into huns. Let I'ise again and hake 1 hour in a Jewel Pange.
^fits. Ja:\[ks Bl.vckxey.
To pre])are the saffron ])ut VL' '•"•'^ "' sart'ron in warming-oven until perfectly
dry; then rub to a ])owder and pour about .') cups boiling water over it — for above
amount of Hour.
Hot Cross Buns.
Two ])ounds of L)ousmairs ISe^t Paleni H<mii'. ' ^. pound of sngai'. 1 wineglassful
of veast, 1/2 pint of warmed milk. ^ -^ |iound of hntter. 1 pound of currants, X(> tea-
spoonful of salt, 1 teaspoonful of mi.xed spice. Mix Dousiuan's Best Patent flour,
sugar, spice and currants; make a hole in the middle of the Hour and put in a glass-
70 STTPERIOR COOK BOOK