Year: 1879

These articles form a pleasant varia- ton from bread, and are within the reach of every housekeeper. She may use some milk and soda for raising bis- cult and buttercakes, or she may use baking powder. A quart of milk or cream kept 8 day or two in warm place will sour, so one who can have sweet milk can also have sour if she desires it. Biscuit may be made in variety of ways, two Or three of which are the following: Into quart of four mix thoroughly by three or four siftings through sieve two teaspoonfuIs good baking powder. Then rub into the four butter the size of an egg, add 0 teaspoonful of salt and milk, enough to

 make a not very stiff dough, mould quickly, roll thin, cut in shapes, and

 bake immediately in quick oven about fifteen minutes. After the milk is poured on the -four, the succeeding pro-

 cess should be conducted as quickly as

 possible, so that the gases liberated by | the liquid may not pass off without

 raising the dough. The oven should

 be hot before the dough is made. But

 ter may F } omitted, but the biscuit will

 not be as nice for the omission. If sour

 milk or buttermilk is used instead of

 baking. powder, sift teaspoonful of

 soda thoroughly with the flour, 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 a half of flour

 rub quarter of pound of lard or but

 ter and 8 pinch of salt. Mix enough

 milk or water with it to make stiff

 dough. Beat the dough well with g

 rolling-pin for half an hour or more

 or until the dough will break wher

 pulled. Form into little biscuit, prick

 them on top several times with fork

 end bake.

 Fancy biscuit are thus made Into

 three pints of four mix a teaspoonful O

 salt, two tablespoonfuls of lard or but

 ter, one teacupful of warm milk. TC

 this add two eggs we'll beaten, and on'

 teacupful of homemade yeast. Mi:

 we'll and set in warm place to rise

 which will take about five hours; forn into biscuit, let them rise again an' bake. These are nice for tea, as als

 are rusks made as follows: Melt fou ounces of butter in half pint of ne1 milk 7; add to this seven eggs we'll beaten gill of yeast and three ounces of sugar

 pour this mixture gradually into a

 much four as will make thick batter t end let it rise in a warm place half a } hour then add -four till soft doug : is formed; knead we'll, form into sma. loaves, let them rise, and then bak } them. When cold, slice them and brow F them in the even.

 Mufius, weff1es and battercakes a1 5 all composed of precisely the same ma 3 terials. Sugar is sometimes used i l muffins and wefaes but not iu batter . cakes To make mullins, mix togethe s a quart of four, pint and half't . lukewarm milk, half teaspoonful ( . yeast, couple of beaten eggs, table t spoonful of melted butter. Set tn ; batter in warm place and when ligl j. pour it into buttered muffin rings an 0 bake light brown. Or mix togeths 8 two eggs, pint of flour, 8 teacup milk or cream, butter half the sizs ( ! an egg, little salt and 8 teaspoonful t baking-pow sifted with the four. 6 Waflas are thus made: To one pi1

 of lukewarm milk add four tablespoon

 fuls bakers yeast, one teaspoonful brow J sugar, ore tablespoonful melted butte 6 little salt, and flour to make the bait 0 the consistency of thick cream. Let l rise over night. In the morniug ju Q before baking add two well-beaten egg J If any flour is added after the batter e raised, the wafdes will be sure to l F tough. A little difference in the col 0 sistency cf the batter will affect the d very much. If they seem leathery, u! v less flower next time. Another method

 With @ pint of four sift three times l. teaspoonful of yeast powder, one and y quarter cupfuls of milk or cream, butte 8 or lard the size of walnut, little sa :, and two eggs. whites and yolks beate Q separately. Add the whites the la @ thing, and bake immediately.

 0 For battercakes mix with one qua ] of four two teaspoonfuls of baking s powder, 9 teaspoonful of salt, milk y make batter, then add two eggs, white s and yolks beaten separately and bal 8 immediately. Use as little grease y possible on the batter pan and have h just hot enough. As much, almost, d e pends on the frying of the cakes as ( e the mixing of them. Battercakes ms 'r be raised by yeast or by sour milk .- well as by baking powder. The be 0 buckwheat cakes are raised with yeas is and a little molasses lis added to u |? batter when it is mixed. Eggs shou It always be added just before bakin of Boiled rice may be added to battercake y or hominy, or bread crumbs soakea Ii milk.

 " Gems belong to the family of biscui B. and battercakes, and are very easi Id made. To make gems of unbolted whes to Mix with uubolted wheat enough mi r. to make batter, add little salt al ,h beat it up we'll. Pour into hot butter l. iron gem-pans and bake light brow ld Both pans and oven should be of t Q hottest when the batter Is poured K Another method: Mix together two GU or fuls milk, two cupfuls four, little s' al and the beaten 5oIks of two eggs. A