Favorite Dishes | Page 3

eggs;

one teaspoonful of butter and one of sugar; one teaspoonful of salt. The
yeast must be dissolved in a little of the milk. If desired for breakfast,
they must be made the night before; if for tea, set them to rise about 11
o'clock in the morning. When well risen, put them in the tin muffin
rings that come especially for them and place in a moderately warm
position, letting them stand about an hour before putting in to bake.
BREAKFAST ROLLS.
From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady
Manager.
Take one-half cake of best yeast and dissolve in half a cup of tepid
water. Pour this on some sifted flour--about half a pint in quantity-- to
which must be added more tepid water (or milk, if you like) until a
thick batter is produced. Add to this batter a pinch of salt and a little
sugar. Cover well with a thick cloth and set in a warm place to rise. In
the morning add lard and enough flour to make a stiff dough. Now
make into roll shape and arrange them in a tin pan. Set the rolls under
the stove or near it until they rise again, before putting them in the oven
to bake. Rolls should be made of best flour and the batter should be put
in some earthen vessel when set to rise.
POCKET-BOOK ROLLS.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One pint milk; one-half pint boiling water; salt and flour enough to
make a sponge; one-half cake of compressed yeast. Rise for about two
hours. Then add the white of one egg (beaten); mixed butter and lard
the size of an egg; one teaspoonful sugar. Stiffen with flour; make out
into thick sheets of dough; cut out with a circular cutter; fold one edge
of the biscuit, so cut, toward the center, putting a small piece of butter
under the overlapping edge of dough. Put biscuit in pans to rise, and
when light, bake in a quick oven.
POTATO ROLLS.
From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady
Manager.
One and one-half teacup of mashed white potatoes; one-half teacup of
melted lard; one and one-half teaspoon of salt; one teacup of yeast; two
eggs; one tablespoon of sugar. This is the sponge. Set to rise about nine
o'clock in the morning; when light, put in enough flour to make a soft
dough; then let it rise again; when light, roll out thick and cut in round

cakes; put in pan and lighten again; bake in quick oven.
GRAHAM GEMS.
From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady
Manager.
Four cups graham flour; one tablespoon of sugar; pinch of salt; one
teaspoon of soda, which dissolve in buttermilk; mix with buttermilk
into a stiff batter; put into hot gem irons and bake in a quick oven.
CORN CAKE.
From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.
One pint of milk; half a pint of Indian meal; four eggs; a scant
tablespoonful of butter; salt; and one teaspoonful of sugar. Pour the
milk boiling on the sifted meal. When cold, add the butter (melted), the
salt, the sugar, the yolks of the eggs, and, lastly, the whites, well beaten.
Bake half an hour in a hot oven. It is very nice baked in iron or tin gem
pans, the cups an inch and a half deep.--_Mrs. Henderson's Cook
Book._
BACHELORS' CORN PONE.
From MRS. MARY B. P. BLACK, of West Virginia, Alternate Lady
Manager.
One pint sifted corn meal; one pint buttermilk (or other sour milk or
cream); two eggs, beaten separately; tablespoonful of butter and lard
(half and half); little salt, and scant teaspoonful baking soda. Pour the
buttermilk into the sifted corn meal, stirring until smooth, retaining a
small quantity (half teacupful) of buttermilk to dissolve soda; add yolks
of eggs, well beaten; then soda, having dissolved the same in the
retained buttermilk, mixing well, while it effervesces; then lard and
butter, either melted or cut into shreds; lastly, white of eggs, beaten to
stiff froth. Bake in shallow pan, 20 or 25 minutes.
CORN BREAD.
From MRS. T. J. BUTLER, of Arizona, Lady Manager.
One cup of corn meal; one half cup of sugar; one cup of sweet milk;
one and one-half spoonfuls baking powder; flour enough to make a stiff
batter. Bake in a quick oven.
CORN MEAL MUFFINS.
From MRS. PARTHENIA P. RUE, of California, Lady Manager.
One teacupful of corn meal; one and one-half teacupfuls of flour; two
teaspoonfuls yeast powder; two tablespoonfuls sugar; one

tablespoonful of butter; one and one-half teacupfuls of milk; one egg or
two yolks of eggs.
BAKED CORN BREAD.
From MRS. MINNA G. HOOKER, of VERMONT, Alternate Lady
Manager.
One teacup cream; one-quarter teaspoon soda; one cup flour; butter