The Golden Age Cook Book. Henrietta Latham Dwight
cakes, mash the bread in the milk with a wooden spoon, add a heaping teaspoonful of sugar, a teaspoonful of salt, two tablespoonfuls of melted butter, two well-beaten eggs, sift into the mixture a cupful of white flour and an even teaspoonful of soda, stir well together, then add a cupful of sour milk and bake on a griddle.
BOSTON BROWN BREAD GRIDDLE CAKES.
Crumble enough Boston brown bread to make two cupfuls, pour over it a cup of sweet milk, soak an hour. Then mash fine in the milk, add two tablespoonfuls of melted butter, an even teaspoonful of salt, two well-beaten eggs, and sift into the mixture a cupful of white flour and a heaping teaspoonful of baking powder, beat well; then add a scant half cup of milk and bake as other griddle cakes.
WAFFLES.
Put a quart of milk to warm, melt a quarter of a pound of butter in it and stir in a teaspoonful of salt. When cold add a pint of sifted flour, four eggs, the whites and yolks beaten separately, and just before baking stir in two teaspoonfuls of baking powder.
EPICUREAN ROLLS.
Boil several potatoes and put them through a vegetable press or else grate them, measure one cupful, one tablespoonful of sugar, half a yeast cake dissolved in half a cup of tepid water, half a pint of milk, half a cup of butter, one egg beaten separately, half a teaspoonful of salt, and flour enough to make a soft dough. Set to rise at night. Pour a third of a cup of boiling water over the potato, salt and sugar. Beat smooth, and when tepid add the yeast, cover and set away to rise. In the morning bring the milk to a boil, and melt the butter in it; when cool enough add the beaten yolk and stir all into the potato sponge, beat the white of egg to a stiff froth and add to the other ingredients, with flour enough to make a soft dough; knead well and let it rise again; when very light roll out about half an inch thick, cut with a round biscuit-cutter, prick them with a fork, put in pans for a short time to rise and bake from fifteen to twenty minutes. The most delicate and delicious of rolls.
BREAD FROM RUMMER FLOUR.
Two quarts of improved Graham flour, half a pint of boiling water, half a pint of lukewarm water, one-fourth of a yeast cake dissolved in half a pint of lukewarm water, one tablespoonful of granulated sugar added when kneading the dough, one teaspoonful of salt. Put the salt in the flour, make a hole, pour in the boiling water, then the lukewarm water, and last the yeast. Knead well at night at least fifteen minutes, set to rise. In the morning mould into loaves, let it rise until very light and bake until well done.
BISCUITS OF KERNEL OR GRAHAM FLOUR.
Follow the recipe for baking powder biscuits, using kernel or Graham flour instead of white flour. If Graham is used sift twice before adding the baking powder. Roll thin, cut with a biscuit-cutter, prick with a fork and bake in a quick oven.
Eggs.
TO SOFT BOIL EGGS.
Cover the eggs with cold water in a saucepan, place over the fire, and when the water comes to the boiling point the eggs are perfectly cooked; remove at once and serve.
TO HARD BOIL EGGS.
Put the eggs in boiling water and boil hard for ten minutes, set them where they will boil gently for ten minutes more, then remove from the fire. Eggs boiled in this way will be tender and digestible.
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