Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

Maine, Lady Manager. Mix one-half pint of milk and one-half pint water, into which stir Franklin flour until about as thick as pancakes. Pour into a very hot, well buttered gem pan and bake in a quick oven. BAKING POWDER BISCUIT. From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board, and Lady Manager. To one quart of flour add two teaspoons of baking powder, one more of salt, and a tablespoon of lard; mix with sweet milk sufficient to roll out on board without sticking; cut with biscuit tin and bake quickly in hot oven. FRENCH ROLLS. From MRS. SALLIE HOWARD BUSH, of Alabama, Alternate Lady Manager One and one-half lbs. of flour; four oz. of butter; one-half teacup of sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs beaten very light and added last. Set to rise and bake as other rolls. RISEN MUFFINS. One quart of flour; one pint of sweet milk; one cake of yeast; three eggs; one teaspoonful of butter and one of sugar; one teaspoonful of salt. The yeast must be dissolved in a little of the milk. If desired for breakfast, they must be made the night before; if for tea, set them to rise about 11 o'clock in the morning. When well risen, put them in the tin muffin rings that come especially for them and place in a moderately warm position, letting them stand about an hour before putting in to bake. BREAKFAST ROLLS. From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager. Take one-half cake of best yeast and dissolve in half a cup of tepid water. Pour this on some sifted flour--about half a pint in quantity-- to which must be added more tepid water (or milk, if you like) until a thick batter is produced. Add to this batter a pinch of salt and a little sugar. Cover well with a thick cloth and set in a warm place to rise. In the morning add lard and enough flour to make a stiff dough. Now make into roll shape and arrange them in