Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Part 10

Water Rolls.

Make a rising of a quart of warm water, a little salt, a tea-cup of yeast, two spoonsful of b.u.t.ter and flour; let this rise, and knead it with as much flour as will make a soft dough, and work it well; when it has risen again, mould it out, and bake half an hour.

A nice griddle cake may be made by rolling this out, and baking it on the griddle or dripping-pan of a stove.

Potato Rolls.

Boil potatoes enough to make a quart when mashed, which should be done with a rolling-pin on a cake-board; mix these with a gallon of flour, a spoonful of b.u.t.ter, one of lard, and some salt; stir in water sufficient to make dough, not quite so stiff as for light bread, and a tea-cup of yeast; knead it for half an hour, and set it to rise; when it is light, set it away in a cold place, and as you require it, cut off a piece; mould it in little cakes, and let them rise an hour before baking. These rolls will keep several days in cold weather. If the dough should get sour, mix in some salaeratus.

Another Way.

Boil a quart of pared potatoes--pour off the water, mash them, add half a pint of sweet milk, warmed, and a small table-spoonful of salt; stir well, and pour it scalding hot into a quart of flour; add cold milk enough to make it the right consistence for rising; stir in half a tea cup of yeast, and set it by to rise, it will soon be light, and is then to be made into dough, with shortened flour, as other rolls, and made out into cakes; and after standing in a warm place to become light again, which should not take long, bake with rather a quick heat. These rolls may be eaten warmed over.

Mush Rolls, without Milk or Eggs.

When milk is scarce, (or for a change,) you can make good rolls with mush. Take a pint of corn meal, pour on it three pints of boiling water--stirring it as you pour; put in three ounces of lard, a table-spoonful of salt, and when milk warm, put in two table-spoonsful of yeast, then mix in wheat flour, and make it a soft dough; cover the pan close, set it in a warm place till it begins to rise; as soon as light, set it in a cold place; mould them out an hour before you bake them, and allow them to rise in the dripping-pan. It will do to bake in a large cake rolled out.

Twist Rolls.

Boil a pint of milk, put in a small lump of b.u.t.ter and a little salt; beat up an egg and put in, when nearly cold, with a spoonful of yeast and some flour; when light, knead in more flour to make it quite stiff; work it well, and let it rise again; grease a dutch-oven or spider, flour your hands, and roll it out in rings, or round several times, a little higher in the middle. They will be nearly all crust, and suit delicate persons that cannot eat other warm bread.

French Rolls.

To one quart of sweet milk, boiled and cooled, half a pound of b.u.t.ter, half a tea cup of yeast, a little salt, and flour enough to make a soft dough, beat up the milk, b.u.t.ter and yeast in the middle of the flour, let it stand till light, in a warm place; then work it up with the whites of two eggs, beaten light; let it rise again, then mould out into long rolls; let them stand on the board or table, to lighten, an hour or two, then grease your pans and bake in a oven or stove.

Bread Rolls.

In the morning, when your bread is light, take as much as would make one loaf; pour boiling water on half a pint of corn meal--stir it well--add a little salt, spread open the dough and work in the mush, with the addition of a table-spoonful of lard or b.u.t.ter, and a little flour, work well and mould out, placing them in your pans, and set them in a moderately warm place to lighten for tea; bake in a stove, if the weather is cold. This dough will keep two days, and may be baked as you need them.

Maryland Biscuit.

Rub half a pound of lard into three pounds of flour; put in a spoonful of salt, a tea cup of cream, and water sufficient to make it into a stiff dough; divide it into two parts, and work each well till it will break off short, and is smooth; (some pound it with an iron hammer, or axe;) cut it up in small pieces, and work them into little round cakes; give them a slight roll with the rolling-pin, and stick them, bake them in a dutch-oven, brick-oven, or dripping-pan of a stove, with a quick heat. These biscuits are very nice for tea, either hot or cold.

Light Biscuit.

Boil a quart of milk, and when nearly cold, stir it in the middle of your pan of flour, with two spoonsful of yeast, and one of b.u.t.ter and salt; let it lighten for two or three hours; knead the flour in it, and let it rise again: a little while before you bake, roll it out, and cut it with the top of your dredging-box. Let them rise a few minutes in the dripping-pan.

Salaeratus Biscuit.

Warm a quart of sweet milk, and put in it half a tea-spoonful of salaeratus, and a heaped spoonful of lard or b.u.t.ter, and half a spoonful of salt; pour this in as much flour as will make a stiff dough; work it a quarter of an hour; mould and bake them as other biscuit.

Quick Biscuit.

Rub a small table-spoonful of lard into a quart of flour, and mix in two tea-spoonsful of finely powdered cream of tartar, with a tea-spoonful of salt; put a tea-spoonful of super carbonate of soda in a pint of warm milk,--work it in and make the paste of ordinary consistence for biscuit or pie crust, adding flour or milk, if either is needed; make it out in biscuit form, or roll it about half an inch thick, and cut in shapes,--bake them about twenty minutes.

Tea Biscuit.

Melt half a pound of b.u.t.ter in a quart of warm milk; add a spoonful of salt, sift two pounds of flour, make a hole in the centre, put in three table-spoonsful of yeast, add the milk and b.u.t.ter; make a stiff paste; when quite light, knead it well, roll it out an inch thick, cut it with a tumbler, p.r.i.c.k them with a fork, bake in b.u.t.tered pans, with a quick heat; split and b.u.t.ter before sending them to table.

Dyspepsy Biscuit.

Make them as Maryland biscuit, except that, instead of either lard or b.u.t.ter, you must use a portion of rich cream, beat or work them well, and roll them moderately thin.

Salaeratus Cake.

Warm a pint of b.u.t.ter-milk, put in it a tea-spoonful of powdered salaeratus, and a piece of lard the size of an egg; stir it into flour till it is a soft dough; roll it out, and bake it on the griddle, or in the dripping-pan of a stove. If you have no sour milk, put a table-spoonful of vinegar in sweet milk.

Wafer Cakes.

Rub half a pound of lard into two pounds and a half of flour, add a little salt and water sufficient to make a stiff dough: work it well for half an hour, make it in small round lumps, and roll these until they are as thin as possible; bake them with a slow heat and they will look almost white. These are nice cakes for tea either hot or cold.

Short Cake.

To three quarts of flour take three-quarters of a pound of lard, and a spoonful of salt; rub the lard in the flour, and put in cold water, sufficient to make a stiff dough; roll it out without working in thin cakes; have the bake-iron hot, flour it, and bake with a quick heat; when one side is brown, turn and bake the other; when baked in the dripping-pan of a stove, they do without turning;--you may cut them in round cakes, if you choose. Some use half milk and half water; in that case, less lard is required.

Cold Water m.u.f.fins.

Sift a quart of flour, add to it a little salt, a large spoonful of yeast, beat the white of a fresh egg to a froth; after mixing the flour up with cold water into a soft dough, add the egg; set it in a moderately warm place. Next morning beat it well with a spoon, put it on the bake-iron in round cakes; when one side is nicely brown, turn them; keep them hot till sent to table, split and b.u.t.ter them. If you wish to have m.u.f.fins for tea, they should be made up early in the Morning.

Smith m.u.f.fins.

Boil a quart of new milk, have three pounds of flour, three eggs well beaten, a quarter of a pound of lard, a table-spoonful of salt; rub the lard in the flour and while the milk is still warm, (but not hot,) stir it in the flour, put in the eggs, and a tea-cup of good yeast: beat all well, and set them in a warm place to rise, when light they should be set in a cool place till you are ready to bake them, which should be in rings, or round cakes on the bake-iron, in a dutch-oven, or the dripping-pan of a stove, b.u.t.ter just as you send them to table. If the batter is kept in a cold place it will keep good for two days in winter.

Before baking m.u.f.fins, or any kind of light cakes, taste the batter, and if at all sour, put in a small portion of salaeratus, (previously dissolved in hot water.)--In this way superior m.u.f.fins may be made.

Mansfield m.u.f.fins.

Take a quart of milk, three eggs, quarter of a pound of b.u.t.ter or lard, a tea-cup of yeast, and flour to make a soft dough; heat the whites of the eggs alone, the yelks with the milk; melt the b.u.t.ter and stir it in after all is mixed; bake them in rings, or in round cakes on the griddle: split and b.u.t.ter before sending them to table.

Rice m.u.f.fins.