Things Mother Used to Make | Page 3

Tablespoonfuls of Sugar 1 Teaspoonful of Salt 1 Teaspoonful of Cream of Tartar 1/2 Teaspoonful of Soda or 2 Teaspoonfuls of Baking-powder
Add enough milk or water to make a thin batter, and bake.

=New England Buns=
1 Cupful of Milk 1 and l/3 Cupfuls of Sugar 2/3 Cupful of Butter or Lard 1/2 Cupful of Currants 1 Teaspoonful of Extract of Lemon 1/4 Teaspoonful of Soda 1/2 Teaspoonful of Salt 1 Yeast Cake Flour enough for Soft Dough
Dissolve the yeast in a half-cupful of cold water. Scald the milk and, when nearly cold, add the yeast, half the sugar, and flour enough to make a thin batter; let it rise to twice its bulk. When light and foamy, add the rest of the ingredients; sprinkle a little flour over the currants, stir the soda into the flour, using flour enough to make stiff dough. Set again, then roll, cut with a cooky-cutter, about an inch thick, and let rise again. Bake in a moderate oven twenty-five minutes. Mix in the morning, if wanted for the evening meal. When done, brush over the top, while warm, with equal parts of milk and molasses.

=Nut Bread=
2 1/2 Cupfuls of Flour 3 Teaspoonfuls of Baking-powder 1/4 Teaspoonful of Salt 1/2 Cupful of Sugar 1 Egg 1 Cupful of Milk 3/4 Cupful of English Walnut Meats, chopped fine
Beat egg and sugar together, then add milk and salt. Sift the baking-powder into the dry flour, and put all the ingredients together. Add the nuts last, covering with a little flour, to prevent falling, and bake in a moderate oven one hour.

=Oatmeal Bread=
2 Cupfuls of Rolled Oats 3 1/2 Cupfuls of Boiling Water 1/2 Cupful of Molasses 1 Yeast Cake Pinch of Salt
Let the rolled oats and boiling water stand until cool, then add the molasses, salt, and yeast cake which has been dissolved in cold water. Stir in flour enough to make a stiff dough. Let it rise over night. In the morning, stir it down and let it rise again. Mold into loaves and let rise again.
Bake forty-five minutes in a moderate oven.
This will make three small loaves.

=Parker House Rolls=
1 Quart of Flour 1 Tablespoonful of Lard 3 Tablespoonfuls of Sugar 1 Teaspoonful of Salt 1/2 Pint of Milk 1 Yeast Cake
Scald the milk. When nearly cold add the yeast cake which has been dissolved in one-half cup of cold water. Rub into the flour, the lard, sugar and salt. Stir all together with a knife and knead. Let rise to twice its bulk and knead. Let rise again and knead. Roll half an inch thick, cut into rounds, spread with butter and double over. Rise again, bake twenty minutes in a hot oven. Mix at ten o'clock in the morning if wanted for supper, a little earlier in cold weather.

=Popovers=
1 Egg 1 Cupful of Milk 1 Cupful of Flour
Beat the egg, and stir flour and milk in slowly, a little flour, then a little milk. Salt a little. This will make a very thin batter. Drop into well-buttered muffin pan, bake in a very hot oven and serve with hot sauce for a pudding, or eat with butter.

=Rye Muffins=
2 Cupfuls of Flour 1 Cupful of Rye Meal 3 Tablespoonfuls of Sugar 1 Teaspoonful of Salt 1/3 Cupful of Yeast or 1 Yeast Cake dissolved in Water
Mix with warm water at night. In the morning add one-quarter teaspoonful of soda, dissolved in two tablespoonfuls of boiling water; stir well. Bake in a gem-pan for twenty or thirty minutes.

=Breakfast Sally Lunn=
1 Egg 1 Quart of Flour Piece of Butter the size of an Egg 4 Tablespoonfuls of Sugar 2 Teacupfuls of Milk 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Soda A little Salt
Mix salt, sugar, cream of tartar and soda, with the flour. Beat the egg, stir into it the melted butter and milk. Stir all together and bake in a muffin pan, fifteen or twenty minutes.

=Sour Milk Biscuits=
1 Pint of Flour 1 Teaspoonful of Lard 1 Teaspoonful of Soda 1 Teaspoonful of Salt 1 Cupful of Sour Milk
Put lard and salt into the flour and soda with the sour milk. Mix together, roll thin and cut into rounds. Bake twenty minutes.

=Spider Cake=
2 Cupfuls of Bread Flour 1/3 Cupful of Lard 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Soda 1 Teaspoonful of Salt
Put the soda, salt and cream of tartar into the dry flour. Rub in the lard and mix with water into a soft dough. Roll to the size of the spider or griddle. When the spider is hot and well greased with lard, lay on the cake and cover. Bake ten minutes on one side, then ten on the other. This can be made quickly without waiting for the oven to heat. Serve hot with butter.

=White Bread=
3 Cupfuls of Flour 3 Teaspoonfuls