Layer: Half a pound of butter, one pound of brown sugar, two table-spoonfuls .of cinnamon. Time for whole process, twenty-two hours. Hannah's Rolls. Two quarts of flour, one table-spoonful of lard, two gills of yeast, two teaspoonf uls of salt. Make to the con- sistency of light bread dough, with water, or milk-and- water. In winter let the water be warm ; in summer, the coldest ice-water. In winter make it up as early in the evening as possible ; in sunmier, as late ; knead always a great deal, with a pressure at once firm and light. Hannah's Muffins. One quart of flour, one gill of yeast, two eggs, one spoonful of butter and lard, one teaspoonful of salt, half a pint of milk. Make up at ten o'clock in the morning for a seven o'clock tea. Its consistency is that of a soft dough. Bake either by dropping from a spoon into the 12 VIRGINIA COOKERT'BOOK, pan, or in mnffin- rings. For handed tea they are de- lightful, if buttered at the fire before being sent to the dining-room. French Bbead. Rub one table-spoonful of lard into one quart of flour ; add a teaspoonf ul of salt, and three teaspoonf uls of good yeast ; mix with milk enough to make a thin dough ; knead it well, and put in a buttered pan to rise ; bake it in, the same pan. Allow one hour for the baking. French Biscurr. Four pints of flour, four eggs (leaving out the yolks of two), four teaspoonf uls of white sugar, one teacupful of good yeast, one table-spoonful of butter and lard mixed, a teaspoonful of salt✪ Sally Lunn, No. 2, one pint of new milk. Make all these materials into a dough and work well; set them away and allow them four hours in which to rise ; then work again and roll out thin, cutting them out into small biscuits ; grease their tops lightly with lard, and place on that a second biscuit; let them rise again, and bake in a rather quick oven. Lightened Biscurrs. One quart of flour, one teaspoonful of sugar, three eggs, one cupful of butter, one cupful of yeast, three potatoes, one teaspoonful of salt✪ Lightened Biscurrs. Beat the eggs very light, and, if you choose, substitute lard for half the butter; use no water ; knead very thoroughly, and make up directly af- ter breakfast. The potatoes, mashed fine and worked in smoothly, are a great improvement. Set them to rise the second time at three o'clock p.m. ; put to bake at six p.m. Powhatan Loaf. Make up one quart of flour at night with a gill of yeast; when the dough is ready for a second rise beat up the VntGINIA COOKERY-BOOK. IS yolks of two or three eggs; add a piece of butter the size of a turkey-egg ; beat these into the dough, and knead until perfectly smooth; then set it to rise in the pan you intend to bake it in; in two hours, when it should be well risen, bake in a moderate oven as you would light bread. It takes longer to cook. Powhatan Bolls. Three pints of flour, one teaspoonf ul of salt, one table- spoonful of sugar, three eggs, six table-spoonfuls of yeast, a lump of butter the size of a walnut✪ Powhatan Rolls. Make all these in- gredients into a dough just stiff enough to handle at ten o'clock A.M., and set the dough to rise where you can watch it ; when well risen, make it out into any shaped rolls that you prefer, greasing them where they touch; set to rise for the second time, and when you put them into the oven to bake glaze the tops by brushing them over with white of egg. Quick Biscurrs. There are many ways of preparing these by calling in the aid of various powders, all of modem invention, but good when used judiciously. Even in slow-moving Vir- ginia we apply to these labor-saving methods of cookery at times with satisfaction.

AI-modernized reading of the original text

Layer: Half a pound of butter, one pound of brown sugar, two table-spoonfuls .of cinnamon. Time for whole process, twenty-two hours. Hannah's Rolls. Two quarts of flour, one table-spoonful of lard, two gills of yeast, two teaspoonfuls of salt. Make to the consistency of light bread dough, with water, or milk-andwater. In winter let the water be warm ; in summer, the coldest ice-water. In winter make it up as early in the evening as possible ; in sunmier, as late ; knead always a great deal, with a pressure at once firm and light. Hannah's Muffins. One quart of flour, one gill of yeast, two eggs, one spoonful of butter and lard, one teaspoonful of salt, half a pint of milk. Make up at ten o'clock in the morning for a seven o'clock tea. Its consistency is that of a soft dough. Bake either by dropping from a spoon into the pan, or in muffin- rings. For handed tea they are delightful, if buttered at the fire before being sent to the dining-room. French Bread. Rub one table-spoonful of lard into one quart of flour ; add ateaspoonful of salt, and three teaspoonfuls of good yeast ; mix with milk enough to make a thin dough ; knead it well, and put in a buttered pan to rise ; bake it in, the same pan. Allow one hour for the baking. French Biscuit. Four pints of flour, four eggs (leaving out the yolks of two), four teaspoonfuls of white sugar, one teacupful of good yeast, one table-spoonful of butter and lard mixed, a teaspoonful of salt, one pint of new milk. Make all these materials into a dough and work well; set them away and allow them four hours in which to rise ; then work again and roll out thin, cutting them out into small biscuits ; grease their tops lightly with lard, and place on that a second biscuit; let them rise again, and bake in a rather quick oven. Lightened Biscuits. One quart of flour, one teaspoonful of sugar, three eggs, one cupful of butter, one cupful of yeast, three potatoes, one teaspoonful of salt. Beat the eggs very light, and, if you choose, substitute lard for half the butter; use no water ; knead very thoroughly, and make up directly after breakfast. The potatoes, mashed fine and worked in smoothly, are a great improvement. Set them to rise the second time at three o'clock p.m. ; put to bake at six p.m. Powhatan Loaf. Make up one quart of flour at night with a gill of yeast; when the dough is ready for a second rise beat up the VIRGINIA COOKERY-BOOK. IS yolks of two or three eggs; add a piece of butter the size of a turkey-egg ; beat these into the dough, and knead until perfectly smooth; then set it to rise in the pan you intend to bake it in; in two hours, when it should be well risen, bake in a moderate oven as you would light bread. It takes longer to cook. Powhatan Rolls. Three pints of flour, one teaspoonful of salt, one tablespoonful of sugar, three eggs, six table-spoonfuls of yeast, a lump of butter the size of a walnut. Make all these ingredients into a dough just stiff enough to handle at ten o'clock A.M., and set the dough to rise where you can watch it ; when well risen, make it out into any shaped rolls that you prefer, greasing them where they touch; set to rise for the second time, and when you put them into the oven to bake glaze the tops by brushing them over with white of egg. Quick Biscuits. There are many ways of preparing these by calling in the aid of various powders, all of modem invention, but good when used judiciously. Even in slow-moving Virginia we apply to these labor-saving methods of cookery at times with satisfaction.

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Powhatan LoafSally Lunn, No. 2Hannah's RollsHannah's MuffinsFrench BreadFrench BiscurrLightened BiscurrsPowhatan Rolls

Virginia Cookery-book