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BISCUITS AND ROLLS. 211 |
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Vanilla Cookies.—One cup of sugar, 1-2 cup of butter, beat the sugar and butter together, a teaspoonful of cream of tartar, 1-2 tea-spoonful of soda, 1-2 cup of milk, 2 teaspoonfuls of vanilla. Roll out very thin and bake a delicate brown. Leave out the vanilla, and you have sugar cookies.
Butter Cookies.—Half a cup of sugar, a cup of butter and 3 eggs, roll thin and bake in a moderate oven. These cookies improve with age.
Nice Plain Cookies,—One cup of sour milk, a teaspoon of soda, a cup of lard, 2 cups of sugar; flavor lightly with lemon, mix stiff with flour and roll thin; a little salt.
Orange Gingerbread.—Sift 2 1-2 pounds of fine flour and add to it 1 3-4 pints of molasses, 12 ounces of sugar, 1-2 pound of candied orange peel, cut small, 1 oz each of ground ginger and allspice, melt to oil 12 oz. of fresh butter, mix the whole together and let it remain for 12 hours; roll out with as little flour as possible to 1-2 an inch thick; cut it in pieces, 3 inches long and 2 inches wide, checker them with the back of a knife, put on baking plates so as not to touch, rub them over with a brush dipped into the yolk of an egg, beaten up with a cup of milk. Bake in a moderate oven after a few minutes; when done, retouch them slightly, divide the pieces with a knife, if they have run together in baking.
Sugar Tea Cake.—Two cups of sugar, 2 eggs, a cup of lard or butter, a cup of sour milk, a heaping teaspoonful of soda, 2 spoons cream tartar. Mix soft and bake in a quick oven.
Lkmon Tea Cake.—Put 4 teaspoonfuls of cream of tartar into a 1 quart of good flour and 2 cups of sweet milk, in which put 2 teaspoonfuls of soda, 4 tablespoonfuls of butter and 2 cups of sugar, mixed well together, then break into it 4 eggs, pour in milk and flour and flavor to taste with rasped lemon rind and the juice.
California Tea Cake.—Dissolve 1-2 a teaspoonful of cream tartar in hot water and let it stand to cool; beat 10 eggs to astifffioth, then put the cream tartar and eggs together and beat them for 10 minutes, add some fine flour and 4 oz of sugar, put in square pans and bake in a quick oven.
Toasts.—Stale bread is preferable to new for toasting. N. B. If toast is to be served under a fowl, bird, eggs, or kidney, it should be # toasted very dry.
French Toast. (Miss Savage.)—To one egg, thoroughly beaten, put one cup of sweet milk and a little safe, slice light bread and dip into the mixture, allowing each slice to absorb some of the milk, then brown in a well buttered griddle. Spread with butter and serve hot.
Lemon Toast. (Forsyth)—Beat well the yolks of 6 eggs, add 3 cups of sweet milk, take baker's bread, not too stale and cut into |
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