DOUGH-NUTS.
Three pounds of sifted flour.
A pound of powdered sugar.
Three quarters of a pound of butter.
Four eggs.
Half a large tea-cup full of best brewer's yeast.
A pint and a half of milk.
A tea-spoonful of powdered cinnamon.
A grated nutmeg.
A table-spoonful of rose-water.
Cut up the butter in the flour. Add the sugar, spice, and rose-water. Beat the eggs very light, and pour them into the mixture. Add the yeast, (half a tea-cup or two wine-glasses full,) and then stir in the milk by degrees, so as to make it a soft dough. Cover it, and set it to rise.
When quite light, cut it in diamonds with a jagging-iron or a sharp knife, and fry them in lard. Grate loaf sugar over them when done.
WAFFLES.
Six eggs.
A pint of milk.
A quarter of a pound of butter.
A quarter of a pound of powdered white sugar.
A pound and a half of flour, sifted.
A tea-spoonful of powdered cinnamon.
Warm the milk slightly. Cut up the butter in it and stir it a little. Beat the eggs well, and pour them into the butter and milk. Sprinkle in half the flour, gradually. Stir in the sugar, by degrees, and add the spice. Stir in, gradually, the remainder of the flour, so that it becomes a thick batter. Heat your waffle-iron; then grease it well, and pour in some of the butter. Shut the iron tight, and bake the waffle on both sides, by turning the iron.
As the waffles are baked, spread them out separately on a clean napkin. When enough are done for a plate-full, lay them on a plate in two piles, buttering them, and sprinkling each with beaten cinnamon.
SOFT MUFFINS.
Five eggs.
A quart of milk.
Two ounces of butter.
A tea-spoonful of salt.
Two large table-spoonfuls of brewer's yeast or four made of home-made yeast.
Enough of sifted flour to make a stiff batter.
Warm the milk and butter together, and add to them the salt. Beat the eggs very light and stir them into the milk and butter. Then stir in the yeast, and lastly, sufficient flour to make a thick batter.
Cover the mixture, and set it to rise, in a warm place, about three hours.
When it is quite light, grease your baking-iron, and your muffin rings. Set the rings on the iron, and pour the batter into them.
Bake them a light brown. When you split them to put on the butter, do not cut them with a knife, but pull them open With your hands.
Cutting them while hot will make them heavy.
INDIAN BATTER CAKES.
A quart of sifted indian meal. A handful of wheat flour sifted. }mixed.
Three eggs, well beaten. / Two table-spoonfuls of fresh brewer's yeast, or four of home-made yeast.
A tea-spoonful of salt.
A quart of milk.
Make the milk quite warm, and then put into it the yeast and salt, stirring them well. Beat the eggs, and stir them into the mixture.
Then, gradually stir in the flour and indian meal.
Cover the batter, and set it to rise four or five hours. Or if the weather is cold, and you want the cakes for breakfast, you may mix the batter late the night before.
Should you find it sour in the morning, dissolve a small tea-spoonful of pearl-ash in as much water as will cover it, and stir it into the batter, letting it set afterwards at least half an hour. This will take off the acid.
Grease your baking-iron, and pour on it a ladle-full of the batter. When brown on one side, turn the cake on the other.
[Footnote: Indian batter cakes may be made in a plain and expeditious way, by putting three pints of cold water or cold milk into a pan, and gradually sifting into it (stirring all the time) a quart of indian meal mixed with half a pint of wheat-flour, and a small spoonful of salt. Stir it very hard, and it may be baked immediately, as it is not necessary to set it to rise.]
FLANNEL CAKES OR CRUMPETS.
Two pounds of flour, sifted.
Four eggs.
Three table-spoonfuls of the best brewer's yeast, or four and a half of home-made yeast.
A pint of milk.
Mix a tea-spoonful of salt with the flour, and set the pan before the fire. Then warm the milk, and stir into it the flour so as to make a stiff batter. Beat the eggs very light, and stir them into the yeast. Add the eggs and yeast to the batter, and beat all well together. If it is too stiff, add a little more warm milk.
Cover the pan closely and set it to rise near the fire. Bake it, when quite light.
Have your baking-iron hot. Grease it, and pour on a ladle-full of batter. Let it bake slowly, and when done on one side, turn it on the other.
Butter the cakes, cut them across, and send them to table hot.
ROLLS.
Three pints of flour, sifted.
Two tea-spoonfuls of salt.
Four table-spoonfuls of the best brewer's yeast, or six of home-made yeast.
Half a pint more of warm water, and a little more flour to mix in before the kneading.
Mix the salt with the flour, and make a deep hole in the middle.
Stir the warm water into the yeast, and pour it into the hole in the flour. Stir it with a spoon just enough to make a thin batter, and sprinkle some flour over the top. Cover the pan, and set it in a warm place for several hours.
When it is light, add half a pint more of lukewarm water; and make its with a little more flour, into a dough. Knead it very well for ten minutes. Then divide it into small pieces, and knead each separately. Make them into round cakes or rolls. Cover them, and set them to rise about an hour and a half.
Bake them, and when done, let them remain in the oven, without the lid, for about ten minutes.