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Drop on well-greased patty-pans and bake twenty minutes in a rather quick oven, or bake on a griddle in muffin-rings. One quart of buttermilk, a teaspoonful of soda dissolved in the milk, a little salt, and flour enough to make a stiff batter. Drop in hot gem-pans and bake in a quick oven. Two or three tablespoonfuls of sour cream will make them a little richer.
If desired very nice, cover them when removed from the oven with the meringue made of the whites of three eggs remaining, mixed with three tablespoonfuls of sugar; return to the oven and delicately brown. Make a rich, brittle crust, with which cover your patty-pans, smoothing off the edges nicely and bake well. Fill the cold shells with this and set in a cool place till tea is ready.
Mix together thoroughly while dry one quart of sifted flour, loosely measured, two heaping teaspoonfuls baking powder and a little salt; then add two tablespoonfuls of melted butter and sweet milk enough to make a thin dough. Bake quickly in muffin-rings or patty-pans.
From early morning on, tied up in a voluminous apron, she was cooking in the kitchen, very hot and floury and preoccupied, drawing grating shelves out of the oven, greasing tins and patty-pans, dredging flour. The click-clack of egg-beating resounded continuously; and mountains of sponge-cakes of all shapes and sizes rose under her hands.
When cool, they must be taken out of the dishes on which they were baked, and transferred to plates and filled with the fruit. Shells of puff paste will rise best if baked on flat patty-pans, or tin plates. When they are cool, pile the sweetmeats on them in a heap. The thicker and higher the paste rises, and the more it flakes in layers or leaves, the finer it is considered.
Repeat this process till the butter is all in. Then fold it once more, lay it on a plate, and set it in a cool place till you are ready to use it. Then divide it into as many pieces as you want sheets of paste; roll out each sheet, and put them into buttered plates or patty-pans. In using the rolling-pin, observe always to roll from you.
Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a little parsley, one tablespoon of melted fat, and soup stock enough to make a soft paste. Half fill patty-pans with the mixture. Break an egg carefully on the top of each, sprinkle with a little salt, pepper and cracker dust. Put in the oven and bake about ten minutes. Serve hot.
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