Cheese Cake
Beat a tablespoonful of shortening into one cup of bread dough and then add one well-beaten egg and beat to a smooth batter. Spread in a shallow pan and sprinkle thick with grated cheese. Add a little red pepper if liked. Let it stand twenty minutes to rise and bake in a quick oven.
Thin breads and rolls need a hotter oven than loaves.
Rye Crumpets (1)
Take one cup of the potato sponge, one well-beaten egg, one tablespoonful of shortening, and one half teaspoonful of salt. Beat together with a knife till it is smooth, and then add rye flour till it is a soft dough, too thick to pour but too thin to handle. Put it in the ice box, and one hour before they are to be cooked take it out and set in a warm place to rise. Grease a cold griddle and muffin rings, half fill the rings with the dough, and set the griddle over a moderate fire. As the griddle heats the muffins will rise and be well risen when they begin to bake. When well browned on one side turn muffin, ring and all. These are good when fresh made and are very good split and toasted.
Crumpets (2)
To one cup of sponge add one tablespoonful of softened shortening and one well-beaten egg. Mix well and add enough rye or whole wheat flour to make a very soft dough. Let rise, and bake like English muffins.