1 pint milk, warm.
4 eggs, well beaten.
1 cup soft yeast or I yeast cake.
Stir in flour as stiff as possible with a spoon. When risen very light, work in 1/2 cup butter - or part lard - and 1/2 cup sugar. Add flour to mold. Let rise again, make into small balls. They will be light enough to bake in a very few minutes. Brush over with a little milk and sugar when they are done, and dry in the oven. If the rusk are wanted for supper, make them up early in the morning. If for lunch, they must be stirred up over night. Some persons prefer them sweeter than my rule.
Put 2 quarts sifted flour in a bread-pan. In the center of it pour a pint of milk that has been boiled with 1/2 cup butter melted in it, and let cool; add a tablespoon sugar, and 1/2 cup yeast. Let stand 2 or 3 hours without mixing, then knead, and let rise again. When light make into small rolls, let rise in the pans and bake about 15 minutes.
Mrs. Kate Peckham, Dallas, Texas.
Take raised biscuit dough, roll out thin, spread with melted butter, sprinkle with sugar and ground cinnamon, roll up like jelly cake, cut small pieces from the end, put in a tin to rise. When light, bake slowly.
Mrs. M. R. Johnston.
If you wish the rolls for breakfast, make a quart of mush at noon, the day before. Salt it well; add while warm, 1 tea-cup of lard or butter, 1/2 cup sugar. Mix thoroughly; when cool enough, add a small cup of lively yeast, and set to rise in a warm place. When risen well, stir in flour and knead it a few minutes; then set to rise again. Before bedtime, knead again. In the morning, roll and cut out like biscuit. Butter and lap one side over the other; let rise, and bake. In hot weather, add a small teaspoon of soda, well dissolved.
Boil 1 pint of cream and pour it over a heaping tablespoon of lard and butter mixed. Add 1 cup sugar. Let stand until cool enough and add 1/2 cup yeast, a pinch of nutmeg, and flour to make a stiff dough. Let rise, knead, roll out, cut into cakes, let rise again, and bake in a quick oven.
On baking day save out enough of the bread dough for a large pan of biscuit. Mix in 2 tablespoons shortening, same of sugar. Use flour enough to knead all well together. Let it rise in a bowl and chop down with a chopping-knife or carver. It will soon come up again. Keep chopping it down. It rises sooner after each chopping. Make into small round balls for supper. Put a little butter between them, let rise, and bake. Then take them from the oven, brush them over with milk and sugar.
2 cups flour.
2 cups sifted arrow-root 2 cups sweet milk.
2 tablespoons butter. 1/2 cake, or 2 tablespoons liquid yeast.
Knead well together, roll out, cut into biscuits, put on a greased tin, let rise, and bake. They will rise in about an hour and a half.
Mrs. Z. E. Pillsbury, Bowling Green, Ky.
One quart of flour, sifted with 2 teaspoons cream of tarter. Work in 1 tablespoon butter; 1 teaspoon saleratus dissolved in 1 1/2 cups new milk. Mix, roll out, cut with biscuit cutter, and bake.
Two quarts flour, with 5 or 6 teaspoons baking powder sifted through it; rub in 2 tablespoons lard and 1 teaspoon salt; stir in with a spoon 1 1/2 pints cold water; if too soft to roll out, flour the board well; roll soft, cut out, and bake in a quick oven.
1 cup sour milk.
1/2 cup sugar.
1 teaspoon soda. 1/2 teaspoon salt.-Graham flour.
I tablespoon lard.
Stir to a thick batter. Do not roll out, but drop with the spoon into a greased dripping-pan.
A half teaspoon soda powdered fine and rubbed into a quart of flour; mix in a large spoon of shortening, and a saltspoon of salt; then stir in a cup of sour milk, roll soft, and bake in well-heated oven.
Mrs. H. H. Harvey, Bowling Green, Ky.
3 pints flour.
1 large spoon lard.
1 teaspoon salt.
Work the lard well into the flour; add 1 1/2 cups water. Stir all together with the hand, until it is a stiff dough. Then knead it on the molding-board until it is smooth. Then beat it with the rolling-pin until it puffs up and seems light.
Divide in small pieces, work with the hands, and roll each one a half inch thick. Prick with a fork and bake in a quick oven. Cutting with a knife deadens it, as also rolling with the rolling-pin.
Sift together 1 quart flour, 1 teaspoon soda, mashed fine, and 1 teaspoon salt. Mix with 1 pint sour cream. Roll out, using more flour if necessary, and bake in a quick oven. An egg beaten into the cream is considered an improvement, by some persons.