Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

teaspoonful of melted butter and one of salt. When the mixture is lukewarm add half a yeast-cake, dissolved in a half-cupful of warm water, and beat in enough flour to make a good batter. Set in a warm room to rise for eight hours. Beat hard, add a cupful of flour and work in a cupful of halved and seeded raisins, plentifully dredged with flour. Set to rise until light, then bake. Water crackers or wafers (A Southern recipe.) Into a half-pound of flour rub a tablespoonful of butter, a little salt, and add enough cold water to make a dough that can be rolled out. Roll very thin, cut out, and roll again. Bake in a floured tin to a pale brown. Pork cake (A Yorkshire recipe.) One pound of fat salt pork free from lean or rind; chop so fine as to be almost like lard, pour upon it one-half pint of boiling water, add two cupfuls of dark brown sugar, one of New Orleans molasses, one teaspoonful of soda stirred into the molasses, one pound of raisins, one pound of dates, chopped; one-fourth of a pound of citron shaved fine. Stir in enough sifted flour to make it the consistency of common cake batter; season with one teaspoonful, each, of cinnamon, cloves, allspice and nutmeg. Bake in a moderate oven. Kleiner (A Danish recipe.) The yolks of six eggs, the yolks and whites of two eggs, one-quarter of a pound of sugar. Whip these together, add two tablespoonfuls of cream, one ounce of melted butter, and work in as much flour as possible, but not more than a pound. Knead this with flour until the dough stops sticking to the fingers. Roll out very thin with a little more flour, and cut in oblong pieces about three inches long, and not quite half as wide. Cut a slit in the middle of each, and bend one end through, so as to make a twist in the middle. Boil in deep cottolene or other fat until light brown. Put up in tin boxes. They will keep for a