The Boston cooking-school cook book

Milk and water in equal quantities _Southern Pupil_ Mix and sift flour and salt; work in lard with tips of fingers, and moisten to a stiff dough. Toss on slightly floured board, and beat with rolling-pin thirty minutes, continually folding over the dough. Roll one-third inch in thickness, shape with round cutter two inches in diameter, prick with fork, and place on a buttered tin. Bake twenty minutes in hot oven. GRIDDLE-CAKES Sour Milk Griddle-cakes 2½ cups flour ½ teaspoon salt 2 cups sour milk 1¼ teaspoons soda 1 egg Mix and sift flour, salt, and soda; add sour milk, and egg well beaten. Drop by spoonfuls on a greased hot griddle; cook on one side. When puffed, full of bubbles, and cooked on edges, turn, and cook other side. Serve with butter and maple syrup. Sweet Milk Griddle-cakes 3 cups flour 1½ tablespoons baking powder 1 teaspoon salt ¼ cup sugar 2 cups milk 1 egg 2 tablespoons melted butter Mix and sift dry ingredients; beat egg, add milk, and pour slowly on first mixture. Beat thoroughly, and add butter. Cook same as Sour Milk Griddle-cakes. Begin cooking cakes at once or more baking powder will be required. Entire Wheat Griddle-cakes ½ cup entire wheat flour 1 cup flour 3 teaspoons baking powder ½ teaspoon salt 3 tablespoons sugar 1 egg 1¼ cups milk 1 tablespoon melted butter Prepare and cook same as Sweet Milk Griddle-cakes. Corn Griddle-cakes 2 cups flour ½ cup corn meal 1½ tablespoons baking powder 1½ teaspoons salt ⅓ cup sugar 1½ cups boiling water 1¼ cups milk 1 egg 2 tablespoons melted butter Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry ingredients mixed and sifted, then the egg well beaten, and butter. Cook same as other griddle-cakes. Rice Griddle-cakes I 2½ cups flour ½ cup cold cooked rice 1 tablespoon baking powder ½ teaspoon salt ¼ cup sugar 1½ cups milk 1 egg 2 tablespoons melted butter Mix and sift dry ingredients. Work in rice with tips of fingers; add egg well beaten, milk, and