Temperance cook book

for griddle-cakes, and let it rise over night. In the morning, add a little salt, the whites of the eggs, and ginger-root; mix stiff, as for bread, and work fully an hour; let it rise till light, turn it out on a moulding board, and roll it out half an inch thick; cut in. narrow strips half a yard long; spread each strip with butter, commence at one end and roll as you would a sheet of music, forming it into a half circle. As fast as you make them, put into a dripping-pan very carefully, so that they do not touch each other. When they are all made out, let them rise till light, rub the tops with egg and bake in a hot oven. These are the real Vienna rolls. NICE SANDWICH ROLLS. Late in the evening make a rather stiff potato sponge (see page 108), and in the morning mix in as much flour as will make a soft dough; knead well, and let it rise; when sufficiently light, knead down again, repeating the operation two or three times. Remember not to let the dough become sour by rising too light. Mould into common sized loaves, place in your dripping-pan to rise, and bake very carefully, so as to secure the very lightest brown crust possible. On taking the loaves out of the oven, roll them in a cloth lightly wrung out of water, with a large breadblanket folded and wrapped around all; let cool three or four hours, cut lengthwise of the loaf (do not use the outside piece), spread lightly with good, sweet butter, then cut in slices not more than a quarter of an inch thick, or just as thin as possible, using for this purpose a very thin, sharp knife; lay on cold, boiled ham, cut in very thin shavings, roll up very carefully and place where it will not unroll. Treat each slice in the same manner, always spreading the bread with butter, before cutting. These sandwiches are very fine if properly made, but they require great care, experience and good judgment. Serve on an oblong platter, piled in pyramid style, row upon row; they will resemble nicely rolled dinner napkins. They must be made and served the same day. BREAKFAST ROLLS. One-half cup of white sugar, one cupful of butter, one cupful of yeast, whites of four eggs, beaten to a stiff froth, sixteen cup- WREAEFAST AND TEA CAKES. US iuls of flour, four cupfuls of boiled milk. Melt the butter, have the milk blood- warm, and mix like bread; set in a warm place and rise over night; in the morning, add the beaten whites of the eggs, and sugar; shape into long rolls, rise one hour, and take half an hour, POTATO BISCUIT, Two teacupfuls of mashed potatoes, one pint of sweet milk, one teacupful of yeast, one teacupful of shortening, half lard and half butter, one tablespoonful of salt, and two of white sugar. Boil the potatoes; when done, drain, mash fine and beat with a silver fork ten minutes, till very light, then add the hot milk; ^vhen luke-warm, add the yeast and flour. Let it rise over night. In the morning, beat the shortening and sugar to a cream, add the salt, make into a stiff dough and let it rise again; when light, make into round biscuit; put into a dripping-pan and let them get light before baking. Bake a delicate brown color. If rightly made they are delicious. VIRGINIA BISCUIT,