One quart flour, 1 tablespoonful yeast powder, 1 tablespoonful butter or lard. Mix all together with milk; add 1½ teaspoonfuls of salt. Make your biscuits quick and bake in a hot oven.
No. 128.
CORN BREAD.
One pint meal, ½ pint hot water, ½ pint milk, mixed; 1 tablespoonful butter, yolks of 3 eggs, 1 teaspoonful yeast powder. Mix all together to a stiff batter. When ready to bake beat to a stiff froth the whites of the eggs, put it in, and put in baking mould in a hot oven.
No. 129.
SPONGE BREAD.
Take 2 Irish potatoes, boil them, mash fine when done, put into them 2 tablespoonfuls of flour, pour in the water the potatoes were boiled in, pour in the yeast, and let it rise. Make your bread up over night, either light bread or rolls. Your oven must bake even and steady or your bread will not be light.
No. 130.
SWEET POTATO PIE.
Boil 1 large sweet potato for 2 pies; mash through a wire sieve, 3 eggs, the yolks of which must be beaten up with the potato, sugar to taste, a little grated lemon peel, little nutmeg and cinnamon; grate all up together; 1 teacupful of milk, 1 tablespoonful of melted butter; when ready to make the pies beat the white to a stiff froth and stir in. Make the paste as directed in vol-au-vents.
No. 131.
HOW TO MAKE GOOD BREAD.
Sift your flour into your mixing-pan, warming it a little in cold weather, and make a hole in the center, and into this hole pour your sponge and stir the whole to the consistency of cake, and then let it stand in a warm place until it rises and becomes very light; then knead it thoroughly from all sides, adding flour as needed, and when it will not stick to your fingers or the side of the pan, set it aside until it rises again; then make it into five or six loaves, put them into your baking pans, and set them away in a warm place until it raises nicely, and then put it into the oven and bake it. A little experimenting will soon make you an efficient baker.