New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1879-12-14
BISCUITS, BATTERCAKES, WAFFLES.
From me weekly Tribune.

These articles form pleasant variation froi,
bread and are within the reach of every house
keeper She may use some milk ard soda for rails
ing biscuit and battcrcnkes. or she may use baking
powder. quart of milk or cream kept day oi
TWO in q warm place will sour. one who can have
sweet milk can also have sour If she desires H.
Bscuit may be made IN variety OF ways. TWO o
three of which are the following: Into quart Of
lOuro mix thoroughly by three or four silllng
through sieve two teaspoOnfuls good bakng-po"
Ter Then rub into the flour butter the size OF an ege
odd a tcaspoonful of salt and milk enough to make
"A not not very stiff dough- mould quickly, roll thn
cut il shapes and bake Immediately IN quick
even about fifteen minutes. After the MIX Is pOurcH
the flour the succeeding process should he con
iuc;ed quickly possible, so that the gases
berated by the liquid may not pass OIL without
fasing the dough. The oven should be lot before
;he dough is made. Butter may be omitted but the
biscuit will not be as nice for the omi sion If souI
milk or bultcrnilk is used instead of baking-pow-
Ter. sift teaspoonful of soda thoroughly with the
1our then rub in the butter and proceed a. before
More or less soda according TO the acdity OF the
milk should be used
Hammered biscuit arc made as follows: Into "a
pound and half of -four rub quarter of pound
of lard or butter and pinch of salt Nix enough
milk or water with it to make stiff dough. Beat
the dough we'll with rolng-pin for half an hour or
more, or until the dough will break when pulled
Form into little biscuit, prick them on top several
times with fork, and bake
Fancy biscuit are thus made: Into three pints OF
-four mix q teaspooful Of salt, two tablcspoonfulS
Of lard OF butter, one teacupful of warm milk. 10
this add two eggs well beaten. and one teacuptu
Of home made yeast. Mix well and set i'll a warm
place rise, which will take about five hours form
INTO biscuit. let them rise again and bake. These
are nice for tea ~ also are rusks made as follows
Melt four ounces of butter in half pint of new
milk; add to this seven eggs we'll beaten, gill of
yeast and three ounces of sugar pour this mixture
gradually into as much flour will make thick
batter and let it rise i'll warm place half an hour
then add flour till soft dough is formed; knead
well. form into small loaves let them rise, aud then
bake them. When cold, slice them and brown them
in the oven.
Mullins. wafiles and battercakes are all composed
of precisely the sale materials. Sugar is sometimes
used IN mullins aud waiics but not in battercakes.
To make mullins. mix together quart of -four a
pint and a half of lukewarm milk, half teaspoon
full of yeast couple of beaten eggsa tablespoonfuls
of melted butter. Set this batter IN a warm place
and when light pour it into buttered muffin rings
and bake a light brown Or mix together two eggs a
pint of -four teacupful of milk or cream butter
half the of an egg, little salt and teaspoon
full of baking-powder sifted with the flour.
Wailes are thus made: To pint of luke
warm milk add four tablespoonfus bakers yeast
one teaspooDful brown sugar, ono tablespoonful
melted butter, a little salt. and flour to make u
batter the consistency IF thick cream Let 1t rise
over night. In the morning just before baking add
two weli-beaten eggs. If any flour is added after
the batter is raised, the walles will be sure to be
tough. little difference in the consistency of the
batter will affect them very much. III they seem
leathery use less -four next time. Another method
With pint of flour sift thres times teaspoonlul
of yeast powder one and quarter cupfuls of milk
or cream butter OF lard the size OF walnut, little
salt and two eggs, whites apd yolks beaten
separately. Add the whites the last thing, and
bake Immediately.
For battercakes mix with one quart OF -four two
teaspoonfuls bakng-powder. teaspoonful of salt,
milk to make a batter. then add two eggs,
whites and yolks beaten separately and bake i'm
mediately. Use AZ little grease possible on the
batter pan and have it just hot enough. AS much
almost depends on the frying of the cakes NJ on the