* * * * *
SOUFLE BISCUITS.
Rub four ounces of butter into a quart of flour, make it into paste with
milk, knead it well, roll it as thin as paper, and bake it to look
white.
* * * * *
CORN MEAL BREAD.
Rub a piece of butter the size of an egg, into a pint of corn meal--make
it a batter with two eggs, and some new milk--add a spoonful of yeast,
set it by the fire an hour to rise, butter little pans, and bake it.
* * * * *
SWEET POTATO BUNS.
Boil and mash a potato, rub into it as much flour as will make it like
bread--add spice and sugar to your taste, with a spoonful of yeast; when
it has risen well, work in a piece of butter, bake it in small rolls, to
be eaten hot with butter, either for breakfast or tea.
* * * * *
RICE WOFFLES.
Boil two gills of rice quite soft, mix with it three gills of flour, a
little salt, two ounces melted butter, two eggs beaten well, and as much
milk as will make it a thick batter--beat it till very light, and bake
it in woffle irons.
* * * * *
VELVET CAKES.
Make a batter of one quart of flour, three eggs, a quart of milk, and a
gill of yeast; when well risen, stir in a large spoonful of melted
butter, and bake them in muffin hoops.
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