326. Short Cakes

Half a pound of butter,

A pound of flour; cold water to form a dough.

Cut up the butter in the flour, and rub it until they are thoroughly mixed. Roll the dough out in sheets, and cut the cakes with a cutter or tumbler. Serve them hot, split them open, and eat them with butter.

333. Parsnip Cake

Boil your parsnips till perfectly soft; pass them through a colander. To one tea cupful of mashed parsnip add one quart of warm milk, with a quarter of a pound of butter dissolved in it, a little salt, and one gill of yeast, with flour enough to make a thick batter. Set it away to rise, which will require several hours. When light stir in as much flour as will make a dough, knead it well and let it rise again. Make it out in cakes about a quarter or half an inch thick, butter your tins or pans, put them on and set them to rise. As soon as they are light bake them in a very hot oven. When done wash over the tops with a little water, and send them to the table hot.

These biscuits do not taste of the parsnips.

337. Buckwheat Cakes

One pint of buckwheat meal, One quart of water,

Salt just to taste,

One gill of home-made yeast.

Mix the water (which should be lukewarm if the weather is cold,) with the meal, add the salt and yeast, beat it well; when light bake them on a 15 griddle. Grease the griddle, pour on a little of the batter, spread it so as to form a cake about the size of a breakfast plate. The cakes should be very smooth at the edges. When they are done on one side turn them, when brown on both sides, put some butter on the plate, place the cake on it, butter the top, bake another and put on it, butter it and send them to the table.

Buckwheat cakes are much better if they are sent to the table with only one or two on a plate.

338. Rye Batter Cakes

One pint of rye meal; to this add enough lukewarm milk to make a thin batter, a little salt just to taste. Beat it well - add a gill of homemade yeast.

When they are light, bake them on a griddle as buckwheat cakes.

339. Guernsey Buns

One pound of flour,

A quarter of a pound of butter, One gill of yeast.

Cut up the butter in the flour and rub it well together. Then add the yeast and as much milk as will form a dough. Let it rise, then make it out in cakes, grease tins or pans, and lay the buns on them; as soon as they rise again bake them in a quick oven.

341. Crumpets Or Flannel Cakes

One pint of milk, One egg,

A tea spoonful of butter,

Salt to taste,

Half a gill of yeast,

As much wheat flour as will form a batter.

Warm the milk and butter together; it should be lukewarm but not hot. Beat up the egg and add to it with the salt, then flour enough to form a batter; lastly the yeast. Set it to rise, and when light grease your bake-iron and bake them like buckwheat cakes - butter them and serve them hot.