Parker-House Biscuit

Take I quart of sifted flour, 1 pint of warm nut milk, 1 tablespoonful of white sugar, 1 teaspoonful of salt, nutcoa one half the size of an egg, and 1/2 cake of yeast. Sift the flour in the bread pan, add the sugar, and peanut oil which has been beaten together to a cream; then add the warm nut milk and the yeast dissolved in the milk. Add salt. Do not stir, but let rise until evening, then mix all together, and knead for twenty or twenty-five minutes. Let rise overnight. In the morning form into biscuits, and when perfectly light, bake fifteen or twenty minutes.

Raised Biscuit

Take 1/2 of a compressed yeast-cake, and dissolve in 1 pint of warm (but not hot) water. Add a pinch of salt, and white flour enough to make a stiff batter. Put in a warm place to rise. When light, add more flour to make a stiff dough, and a little sugar if desired, and let rise again. When light the second time, work in 1 cup of peanut oil. Make into biscuits of desired size, and let rise until very light; then bake in a moderate oven. Seedless raisins may be added if desired.

Breakfast Buns

Take 3 cups of nut milk, 1/2 cup of sugar, 1 teaspoonful of salt, 1 cake of yeast, and flour sufficient to make a stiff batter. Let it rise overnight. In the morning take 1/2 cup of almond or peanut meal, or 1/4 cup of peanut oil; mix thoroughly with the batter, pulling it for ten minutes. Beat 2 eggs, the whites and yolks separately. Add them to the batter. Finish like preceding recipe.

Steamed Buns

Make the buns the same as other buns for baking, but steam them in the steam-cooker for two hours. The long cooking kills the yeast germ, and makes them easier of digestion. They should be put in an oven and browned after being taken from the steamer. They are most excellent if the sponge is set with thin raw peanut cream; and when made into buns, knead in some whole nuts, such as hickory-nuts, pecans, walnuts, butternuts, or any kind of fruit desired, as raisins or currants.

Raised Potato Rolls

Take 1 pint of mashed potatoes, 1 pint of nut cream, 1 compressed yeast-cake ( 1 ounce), 1 teaspoonful of salt, and flour enough to make a moderately stiff batter. Mix the potatoes, cream, yeast, and salt, and then add the flour. Cover the bread pan, and put in a warm place to rise. If too hot, the sponge will scald; therefore the pan should never be put where the hand can not be held with comfort. When the sponge is light, add more flour to make it stiff enough to knead without sticking to the hands and board. Knead for ten or fifteen minutes, then roll it out about half an inch thick, and cut with a biscuit cutter. Lay two together, and put them in an oiled baking pan, and let them rise to twice their height. Then brush the tops with peanut oil, and bake in a moderate oven about twenty minutes.

Sweet potatoes mashed may be substituted for the Irish potatoes if desired.

Very Fine Buns

Take 4 cups of white flour, 1/2 cup of sugar, 1 cup of nut cream made from almond butter or cocoanut cream, 2 eggs, 1/4 cake of compressed yeast, and 1/4 pound of seedless raisins. Make a batter of the milk, yeast, and enough of the flour to make it quite thick. Set it in a warm place, and when perfectly light, add the salt, sugar, and the eggs, which should be well beaten. Flour the raisins before adding, and knead in the flour. More flour may have to be added, unless the Minnesota spring-wheat flour is used. Knead well, and form into small buns. Set in a warm place to rise. When very light, brush the top with a little nut milk to give it a glossy appearance, or sprinkle sugar over the top; and bake in a moderate oven.

Raised Corn-Meal Cake

Take 2 cupfuls of corn-meal; 2 cupfuls of flour, 1/2 cake of dry yeast or 1 gill of liquid yeast, 1 tablespoonful of flour, 1 teaspoonful of salt, and warm water enough to make a thick batter. Rise overnight, and bake in shallow pans.