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Page:The White House Cook Book.djvu/281

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board, put it back in the tray to rise again ; when risen, roll into cakes and let them stand half an hour. Bake in a quick oven. These bis- cuits are fine.


WARM one-half cupful of butter in a pint of milk ; add a teaspoon- f ul of salt, a tablespoonful of sugar, and seven cupf uls of sifted flour ; beat thoroughly and when the mixture is blood warm, add four beaten eggs and last of all, half a cup of good lively yeast. Beat hard until the batter breaks in blisters. Set it to rise over night. In the morn- ing, dissolve half a teaspoonful of soda, stir it into the batter and turn it into a well-buttered, shallow dish to rise again about fifteen or twenty minutes. Bake about fifteen to twenty minutes.

The cake should be torn apart, not cut ; cutting with a knife makes warm bread heavy. Bake a light brown. This cake is frequently seen on Southern tables.

SALLY LUNN. (Unfermented.)

RUB a piece of butter as large as an egg into a quart of flour ; add a tumbler of milk, two eggs, three tablespoonfuls of sugar, three table- spoonfuls of baking powder and a teaspoonful of salt. Scatter the baking powder, salt and sugar into the flour ; add the eggs, the butter, melted, the milk. Stir all together and bake in well-greased round pans. Eat warm with butter.


THREE cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enough to make a thick batter; set this as a sponge over night. In the morning add half a cup of melted butter, one cup of sugar, half a nutmeg grated, one salt- spoonful of salt, half a teaspoonful of soda, and flour enough to roll out like biscuit. Knead well and set to rise for five hours. Eoll the dough half an inch thick ; cut in round cakes and lay in rows in a but- tered baking-pan, and let the cakes stand half an hour, or until light ; then put them in the oven, having first made a deep cross on each with a knife. Bake a light brown and brush over with white of egg beaten stiff with powdered sugar.


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