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Take two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one teaspoonful of soda; put the soda in the vinegar and stir it well; stir in the flour; beat two eggs very light and add to it; make a dough with warm water stiff enough to roll out, and cut with a biscuit-cutter one inch thick and bake in a quick oven.
Stir into a quart of sifted flour three large teaspoonfuls of baking powder, a tablespoonful of cold butter, a teaspoonful of salt and one of sugar, and a well-beaten egg; rub all well into the flour, pour in a pint of cold milk, mix up quickly into a smooth dough, roll it out less than half an inch thick, cut with a large biscuit-cutter, spread soft butter over the top of each; fold one-half over the other by doubling it, lay them a little apart on greased tins.
Sift two quarts of flour in a mixing-pan, make a hole in the middle of the flour, pour into this one pint of warm water or new milk, one teaspoonful of salt, half a cup of melted lard or butter, stir in a little flour, then add half a cupful of yeast, after which stir in as much flour as you can conveniently with your hand, let it rise over night; in the morning add nearly a teaspoonful of soda, and more flour as is needed to make a rather soft dough; then mold fifteen to twenty minutes, the longer the better; let it rise until light again, roll this out about half an inch thick and cut out with a biscuit-cutter, or make it into little balls with your hands; cover and set in a warm place to rise.
Roll out an inch thick; cut with a biscuit-cutter; rub with melted butter; lay in a buttered baking-pan; let raise one hour; then bake in a hot oven twenty minutes. Scotch Potato Stew. Cut the potatoes into small dice pieces and fry in hot lard. Then fry 1 onion cut fine in hot butter, but do not brown; stir in some flour; then add milk, salt, pepper and parsley.
Make a sponge as for bread, using a pint of warm water or milk, and a large half cupful of yeast; when the sponge is very light, add half a cupful of butter or sweet lard, a coffeecupful of sugar, a teaspoonful of salt and one small teaspoonful of soda dissolved in a little water, one tablespoonful of cinnamon, a little grated nutmeg; stir in now two well-beaten eggs, add sifted flour until it is the consistency of biscuit dough, knead it well, cover and let rise; then roll the dough out into a sheet half an inch thick, cut out with a very small biscuit-cutter, or in strips half an inch wide and three inches long, place them on greased tins, cover them well and let them rise before frying them.
When smooth, pound all together, and stir in the yolks of two eggs. Make some pastry with half a pound of butter, three quarters of a pound of flour, and the yolks of two eggs; mix stiff, and roll till about as thick as a fifty-cent piece. Cut the paste in two parts. Take a medium-sized biscuit-cutter, mark half as many circles on one half the paste as you wish ravioli.
One nutmeg-grater. Two wire sieves; one ten inches across, the other four, and with tin sides. One flour-sifter. One fine jelly-strainer. One frying-basket. One Dover egg-beater. One wire egg-beater. One apple-corer. One pancake-turner. One set of spice-boxes, or a spice-caster. One pepper-box. One flour-dredger. One sugar-dredger. One biscuit-cutter. One potato-cutter. A dozen muffin-rings.
Two pints of flour, butter the size of an egg, three heaping teaspoonfuls of baking powder and one teaspoonful of salt; make a soft dough of sweet milk or water, knead as little as possible, cut out with the usual biscuit-cutter and bake in rather a quick oven.
Put them upon a tin, buttered and warmed, and bake them in a hot oven. 264. =Tea Biscuit.= Mix as above, using the same proportions, and cutting out with a round biscuit-cutter; when they are baked, wash them over with cold milk, and return them to the oven for a moment to dry.
Rub into a quart of sifted flour a piece of butter the size of an egg, one teaspoonful of salt; stir into this a pint of sour milk, dissolve one teaspoonful of soda and stir into the milk just as you add it to the flour; knead it up quickly, roll it out nearly half an inch thick and cut out with a biscuit-cutter; bake immediately in a quick oven.
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