Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1881-10-20

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hot before the dough Is made. Butter
may be omitted, but the biscuit will not
be as nice for the omission. If sour
milk or buttermilk is used instead Of
baking powder, sift a teaspoonful OF
soda thoroughly with the -four, then
rub in the butter and proceed as before.
More or less soda, according to the
acidity of the milk, should be used.
Hammered biscuit are made as fol-
lows: Into pound and half of -four
rub pound Of lard or butter and a
pinch Of salt. Nix enough milk or
water with it to make stiff dough.
Beat the dough well with rolling pin
for half an hour or more, or until the
dough will break when pulled. Form
into little biscuit, prick them on the
top several times with folk, and bake.
Fancy biscuit are thus made: Into
three pints of -four mix teaspoonful
of salt, two teaspoonfuls of lard OF but
ter, one teacupful of warm milk. To
this add two eggs well beaten, and one
teaeupful of homemade yeast. Mix
well and set in a warm place to 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 -four as will make thick
batter, and let it rise in warm place
half an hour; then add -four till soft
dough is formed; knead it well, form
into small loaves, let them rise, and
then bake them. When cold, slice
them and brown in the oven.
Mullins, waf1es and battercakes are
all composed Of precisely the same ma
terials. Sugar is sometimes used in
mullins and waffies, but not in batter
cakes. To make mullins, mix together
q quart Of fine -four, pint and half
of 1uke-warm milk, half a teaspoonful
of yeast, couple Of beaten eggs, a
teassoonful Of melted butter. Set the
batter in warm place, and when light
pour it into battered muffin rings and
bake light brown. Or mix together two
eggs, pint of -four, teacupfuI of milk
or cream, butter half the size Of an egg,
q little salt and teaspoonful Of baking
powder stiffened with the -four.
Wafies are thus made: To one pint
of luke. warm milk add four tablespoon
fuls bakers yeast, one tablespoonful
brown sugar, one tablespoonful melted
butter, a little salt and flour to make
a batter the consistency Of thick cream.
Let it rise over night. In the morning
just before baking add two well beaten
eggs. If any -four is added after the
batter is raised, the waffles will be sure
to be tough. A little difference in the
consistency Of the batter will effect
them very much. If they seem leathery,
use less -four next time. Another
method:
With pint Of -four sift three times a
teaspoonful of yeast powder, one and
quarter cupfGls Of milk or cream, but
ter or lard the sig Of walnut, little
salt and two eggs, whites and yolks
beaten separately. Add the whites the
last thing, and bake Immediately.
For battercakes, mix with one quart
of -four two teaspoonfuls baking powder,
a teaspoonful of salt. milk to make
batter, then add two eggs, whites and
yolks beaten separately, and bake i'm
mediately. Use as little grease as pos
sible on the batter pan, and have it Just
hot enough. AS much almost depends
on the frying of the cakes as on the mix
ing of them. Battercakes may be raised
by yeast or by sour milk, as we'll as by
baking powder. The best buckwheat
cakes are raised by yeast, and little
molasses is added to the batter when it
is mixed. Eggs should be added to the
batter iust before baking. Boiled rice
may be added to battercakes, or homi-
ny, or bread crumbs soaked in milk.
Gems belong to the family Of biscuits
and battercakes, and are very easily
made. To make gems of unbolted
wheat: Mix with unbolted wheat
enough wheat to make batter, add a
little salt, and beat it up well. Pour
into hot buttered iron-gem pans and
bake light brown. Both pans and
oven should be Of the hottest when the
batter is poured in. Another method:
Mix together two cupfuls milk, two cup
fuls -four, little salt and the beaten
yolks of two eggs. Add the whites,
beaten to stiff foam, the last thing and
bake Immediately in gem-pans il hot
oven. To the above recipes may be
added the following for making corn
cake; Three pints Of cornmeal, one
half pint of molasses on the meal; mix
and scald thoroughly; cool with sour
milk, add two pints Of rye meal, little
salt. and soda to correct the acid in the
milk. Have it quite soft aud bake
three hours. And this also-I Indian
hammock: Into one pint of Indian meal
stir a pint Of sour milk or buttermilk,
half teaspoonful Of salt, tablespoon
ful each of melted butter and molasses,
and two well-beaten eggs, and then stir
in pint OF wheat flour. Thin it with
milk TO the consistency of drop cakes,
add heaping teaspoonful soda dis
solved in water, pour into buttered
pans an inch thick.