Beaten Biscuit

4 cups flour. 1/4 cup lard.

1/2 teaspoonful salt. 1 cup cold water.

Rub lard and salt in the flour and mix with the water to a stiff dough. Knead ten minutes, then beat hard with a rolling pin or beater, turning it over and over until it begins to blister and is light and puffy. Then cut with a small biscuit cutter, place some distance apart on the pan, prick with a fork. Bake in a hot oven twenty minutes.

German Coffee Cake

Dissolve one yeast cake in one-half cup warm water, add it to one cup of scalded and cooled milk, with flour enough to make a stiff batter. Let rise. When light and bubbly add one-third cup melted butter, one-fourth cup sugar, one-half teaspoonful salt, one egg, well beaten, grating of lemon rind and flour to make a stiff batter. Beat well. Let rise twice the bulk, then spread in a dripping pan, cover and let rise again. When risen, brush over with beaten egg and dust with sugar and cinnamon mixed. Bake in a hot oven twenty minutes.

Rusks

1 cup scalded milk.

2 tablespoonfuls butter. 2 tablespoonfuls sugar. 2 eggs.

1 yeast cake.

1/2 teaspoonful salt.

Flour.

Make a sponge of the milk, salt and yeast that has been dissolved in half a cup of warm water. Add flour enough to make a pour batter. When it is light and full of bubbles, add the butter, sugar and well beaten eggs. Stir in enough flour to make a stiff dough. Knead it twenty minutes. Let it rise to double the bulk. Then mould with the hands into oblong biscuits the shape of an egg. Place them in the baking pan near together, let rise double the bulk. When ready for the oven brush over the top with milk and sprinkle sugar over them, if liked sweet. Bake in a hot oven about twenty minutes.

Brioche Cakes

1 cup of scalded milk. 1/3 cup sugar. 1/2 yeast cake. 1 1/2 cups flour.

2 eggs.

1/3 cup melted butter.

1/4 teaspoonful salt.

Grate rind of half lemon, and juice of half lemon. Dissolve yeast in lukewarm milk, then add to it one and one-half cups of flour and the sugar and salt; cover well, rise until light and bubbly, then add well beaten eggs and remaining ingredients, adding a cup and one-half more of flour, beating it in well. Let rise twice the bulk, then roll on slightly floured board. Roll half an inch thick, spread with softened butter, fold both sides to the center, to make three layers; cut off strips three-fourths of an inch wide. Cover and let rise. Take each piece and fold the ends together, forming a circle. Let rise again twice the size and bake twenty minutes.

Zwieback

Make the receipt for rusks in one large loaf the same shape as the rusks, or two loaves can be made from it, if liked small. Rise and bake well. When cold, cut in half-inch slices and dry them in a very slow oven, until dried through and of a deep yellow.

Breads With Baking Powder

All measurements level, with the exception of baking powder, which is measured rounding with the side of the can. Sift flour before measuring.