The white ribbon cook book

Pop-Overs— Make of equal proportions (say 2 cups) milk and flour, 2 eggs, a little salt butter the size of an egg. Mix the salt in the flour; mix well, melt the butter and add to other ingredients; the last thing, grease and half fill the tins; bake quickly. Crullers — Take 2 cups sugar, 1 cup sweet milk, 3 eggs and 1 tablespoonful butter; beat all together, then add a good pinch of salt, 1 teaspoon level full of grated nutmeg, 1 heaping full of cinnamon and the grated rind of a lemon. Now mix thoroughly together 3 cupfuls flour and 2 heaping teaspoonfuls baking-powder; sift into the bowl containing the other ingredients and mix them. Add enough more flour to give them the proper consistency for rolling out. Fry in hot lard, which must be exactly hot enough to insure success. If too hot they are burned; if not hot enough, as is so often the case, your crullers slowly take up the lard and come out greasy and indigestible. Musk Cakes— One qt. milk, }^ pound butter, flour enough to make a dough, salt according to taste, Indian meal sufficient to thicken the milk, ^ pint of yeast. Boil the milk, and stir into it as much Indian meal, mixed with cold milk, as will make a mush as thick as batter; add the butter and salt while the mush is hot; as soon as it becomes lukewarm 156 White Ribbon Cook Book. stir in the yeast and as much flour as will form a dough; cover it and stand it to rise. When light, make it out into biscuits, put them in buttered pans, and as soon as they rise again, bake them in a hot oven. Buckwheat Cakes — One pint buckwheat flour, 1 qt. water, salt according to taste, 1 gill homemade yeast. Mix the water (which should be lukewarm if the weather is cold) with the meal; add the salt and yeast; beat it well; when light, bake them on a griddle. Grease the griddle; pour on a little of the batter; spread it so as to form a cake about the size of a breakfast-plate; the cakes should be very smooth at the edges. When they are done on one side, turn them; when brown on both sides, put some butter on the plate, put the cake on it, butter the top, bake another and put on it, butter hot, and send them to the table. Buckwheat cakes are much better if they are sent to the table with only 1 or 2 on the plate. Rye Batter Cakes — One pint of rye meal, milk, salt according to taste, 1 gill home-made yeast. Add enough lukewarm milk to the rye to make a thin batter, with salt; beat it well, then add the yeast; when they are light, bake them on a griddle, as buckwheat cakes. Plain Currant Cake— Take ^ lb. flour, 2 teaspoonfuls baking-powder, }^ lb. butter, 3^1 lb. sugar, 6 oz. currants, milk. Rub the butter into the flour, add the other ingredients, and mix with milk into a moist dough. Bake in a well greased tin for about 40 minutes. Icing for Cakes — Beat up the whites of 3 eggs with ^ lb. of powdered white sugar till light; pour it over the cake, smoothing it with a knife. Bread and Cakes. 167 Set the cake in a warm place till the sugar becomes hard. Sponge Jelly Cake— Three eggs, 4 oz. sugar, 1 cup flour, 1 dessertspoonful baking-powder, 3 tablespoonfuls boiling water.