The Cooking Manual of Practical Directions for Economical Every-Day Cookery

ounces each of bi-carbonate of soda, and starch. Keep the mixture in an air-tight can. The following receipts will be found useful and easy: 262. =Loaf Bread.=--Sift together two or three times one pound of flour, three teaspoonfuls of baking powder, one saltspoonful of salt, and one teaspoonful of fine sugar; mix with enough cold sweet milk to make the dough of the consistency of biscuit; or, if you have no milk, use cold water. Work the dough only long enough to incorporate the flour well with the milk or water; put it into a baking-pan buttered and slightly warmed, and set it immediately into a hot oven; after about five minutes cover it with paper so that the crust may not form so quickly as to prevent rising; bake about three-quarters of an hour. This bread is sweet and wholesome, and may be eaten by some persons whose digestion is imperfect, with greater safety than yeast-fermented bread. 263. =Breakfast Rolls.=--Mix well by sifting, one pound of flour, three teaspoonfuls of baking powder, half a teaspoonful of salt, and one heaping teaspoonful of pulverized or fine sugar; into a small portion of the above rub two ounces of lard, fine and smooth; mix with the rest of the flour, and quickly wet it up with enough cold milk to enable you to roll it out about half an inch thick; cut out the dough with a tin shape or with a sharp knife, in the form of diamonds, lightly wet the top with water, and double them half over. Put them upon a tin, buttered and warmed, and bake them in a hot oven. 264. =Tea Biscuit.=--Mix as above, using the same proportions, and cutting out with a round biscuit-cutter; when they are baked, wash them over with cold milk, and return them to the oven for a moment to dry. 265. =Finger Biscuit.=--Mix as above, cut out with a sharp knife in strips three inches long, one inch wide, and one-quarter of an inch thick; lay them upon a buttered tin so that they will not touch, brush them