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

over night. In the morning add a few spoonfuls of melted butter and one-half spoonful of grated nutmeg, one saltspoon of salt, one teaspoonful of soda, and flour enough to make a stiff dough like biscuit. Knead well and let rise five hours. Roll to one-half inch thickness, cut in round cakes and put in buttered baking pans. Let stand until light. Make a deep gash in each with a knife. Bake in moderate oven till light brown. Brush over the top with the beaten white of an egg and powdered sugar. Currant buns Warm a cupful of cream in a double boiler, take it from the fire and stir into it a cupful of melted butter which has not been allowed to cook in melting. Beat three eggs very light, add them to the cream and butter, then stir in a cupful of sugar. Dissolve a half-cake of yeast in a couple of tablespoonfuls of water, sift a good quart of flour, make a hollow in it, stir into it the yeast and then, after adding to the other mixture a teaspoonful, each, of powdered mace and cinnamon, put in the flour and yeast. Beat all well for a few minutes, add a cupful of currants that have been washed, dried and dredged with flour, pour into a shallow baking pan, let it rise for several hours until it has doubled in size, bake one hour in a rather quick oven. Sprinkle with fine sugar when done. Raised muffins In a quart of warm milk dissolve thoroughly half a yeast-cake. Stir into this two tablespoonfuls of sugar, a teaspoonful of salt, and a tablespoonful of melted cottolene or other fat. Add enough flour to make a quite stiff batter—not dough—and set to rise over night. In the morning whip into the batter four well-beaten eggs and turn into heated and greased muffin-tins. Bake at once. English muffins Bring a pint of milk to the boiling point and stir into it a teaspoonful of cottolene or other fat. Set aside until the mixture is lukewarm, then add two cups of