Margaret Brown's French Cookery Book

and form into a smooth, consistent dough. Flour the board; turn out the dough; roll it out to the thickness of 3/4 of an inch; cut with a small round cutter; lay them close together on a greased baking-tin; wash over with milk. Bake in hot oven 20 minutes. No. 262. RICE MUFFINS. Two cupfuls of cold boiled rice, 1 pint of flour, 1 teaspoonful of salt, 1 tablespoonful of sugar, 1-1/2 teaspoonfuls of baking powder, 1/2 pint of milk, 3 eggs; thin out the rice with the milk and beaten eggs; sift the flour, sugar, salt and powder together; add the rice; mix into a smooth batter; fill muffin pans two-thirds full, having carefully greased them; bake 15 minutes in a hot oven. No. 263. CHEESE CRACKERS. One and a half pints of flour, 1/2 pint of cornmeal, 1 teaspoonful of salt, 1 teaspoonful of baking-powder, 1 tablespoonful of butter, little more than 1/2 pint of milk; sift together flour, cornmeal, salt and powder; rub in the butter cold; add the milk; mix into a smooth, rather firm dough; flour the board; turn out the dough; give it a roll or two quickly, and roll it to the thickness of a quarter of an inch; cut out with a large round cutter; glaze the top as you would pies, and sprinkle cheese and cayenne pepper over top and bake ten minutes in hot oven; cheese straws can be made nearly the same way out of puff paste cut thin about 1/4 of a yard long. No. 264. FRUIT JELLY. Two pints of water; 1/2 pint of milk, and 1 gill of wine, 1 gill of lemon juice, the peel of 3 lemons, 1 pound of sugar, whites of 3 eggs beaten, not stiff, and stir in the above; melt and put in this 1 paper of gelatine; put on the fire and stir till it begins to boil; then stop for 10 minutes; take off; strain through a flannel bag, place in pan till cool enough to dip up with a spoon; peel and quarter in layers 1 orange;