No. 260.
GERMAN WAFFLES.
One quart of flour, ½ teaspoonful salt, 3 tablespoonfuls sugar, 2 tablespoonfuls baking-powder, 2 tablespoonfuls lard, the rind of 1 lemon grated, 1 teaspoonful extract of cinnamon, 4 eggs, 1 pint thin cream. Sift flour, sugar, salt, and powder together; rub in lard, cold; add the beaten eggs, lemon rind, extract, and milk. Mix into smooth batter, rather thick. Bake in hot waffle-iron. Serve with sugar flavored with lemon.
No. 261.
TEA BISCUITS.
One quart of flour, 1 teaspoonful salt, ½ teaspoonful sugar, 2 teaspoonfuls baking-powder, 1 teaspoonful lard, 1 pint milk. Sift together flour, salt, powder, sugar; rub in lard, cold; add the milk, and form into a smooth, consistent dough. Flour the board; turn out the dough; roll it out to the thickness of ¾ of an inch; cut with a small round cutter; lay them close together on a greased baking-tin; wash over with milk. Bake in hot oven 20 minutes.
No. 262.
RICE MUFFINS.
Two cupfuls of cold boiled rice, 1 pint of flour, 1 teaspoonful of salt, 1 tablespoonful of sugar, 1½ teaspoonfuls of baking powder, ½ pint of milk, 3 eggs; thin out the rice with the milk and beaten eggs; sift the flour, sugar, salt and powder together; add the rice; mix into a smooth batter; fill muffin pans two-thirds full, having carefully greased them; bake 15 minutes in a hot oven.
No. 263.
CHEESE CRACKERS.
One and a half pints of flour, ½ pint of cornmeal, 1 teaspoonful of salt, 1 teaspoonful of baking-powder, 1 tablespoonful of butter, little more than ½ pint of milk; sift together flour, cornmeal, salt and powder; rub in the butter cold; add the milk; mix into a smooth, rather firm dough; flour the board; turn out the dough; give it a roll or two quickly, and roll it to the thickness of a quarter of an inch; cut out with a large round cutter; glaze the top as you would pies, and sprinkle cheese and cayenne pepper over top and bake ten minutes in hot oven; cheese straws can be made nearly the same way out of puff paste cut thin about ¼ of a yard long.