1 quart milk
³⁄₄ cup lard and butter
³⁄₄ cup yeast
2 table-spoons white sugar
1 tea-spoon salt
Flour
Warm the milk. Melt the lard and butter. Add it to the milk. Stir in sufficient flour, sugar, salt and yeast to make a soft dough. Mix over night. Cover and leave to rise. Roll out lightly, in the morning, until about three-quarters of an inch thick. Cut into round scones. Let them rise twenty minutes. Bake for twenty minutes.
OR,
Mix the ingredients in the morning with half the quantity of flour. Set to rise for five hours. Work in the rest of the flour and let it rise another five hours. Cut into round cakes. Let them rise twenty minutes.
Cringles
¹⁄₄ lb. butter
1 lb. flour
2 ozs. sugar
2 table-spoons yeast
¹⁄₂ pint milk
2 eggs
Rub the butter into the flour. Add the sugar. Take half of this mixture. Add to it quarter of a pint of milk and the yeast. Cover over and set to rise in a warm place. When risen add the rest of the flour, etc., to it. Add also a quarter of a pint more milk and the two eggs. Mix into a light dough. Roll out to the thickness of a finger. Cut into fancy shapes. Set them on a baking tin in a warm place to rise. Bake when risen. When baked wash over with milk and sugar.
*Crumpets
³⁄₄ lb. of fine flour
³⁄₄ oz. German yeast
1 tea-spoonful powdered sugar
A pinch of salt
1 pint, bare measure, of milk
1 egg
Mix the salt and sugar with the flour. Dissolve the yeast in a little of the milk and stir it into the flour. Break the egg into it, and beat together with a wooden spoon. Then add the remainder of the milk by degrees, making it into a nice batter.