One pint of milk, two pounds of flour, teaspoonful of sugar, some salt, large tablespoonful of butter, one of lard. Boil the milk, add the butter and lard; when cool, set a sponge at night; mix the sugar and salt in the flour. In the morning, make a soft dough with the remainder of the flour ; make out small cakes by hand, set them to rise again, and bake in a moderately hot oven.
Set a sponge over night with a quart and a pint of flour, pint of milk, one cake of compressed yeast, one tablespoonful of butter, one of lard; put the butter and lard in the milk to boil; then, when it has boiled, take it off the range and set it away to cool. Before you make the sponge, dissolve the yeast-cake in luke-warm water; add a little salt and a teaspoonful of sugar. In the morning, make up into small cakes, and put them in a pan to rise; then bake in a brisk oven for fifteen minutes.
One pint of milk, one cupful of yeast, butter the size of two eggs, one tablespoonful of sugar, one teaspoonful of salt, and two quarts of flour. Let the milk come to a boil, with the butter in it. When tepid, set a batter in the morning; at noon, roll out the thickness of an inch, cut them round, spread butter over them, turn them over half, and bake them about twenty minutes.
Take a half-pound of flour, half-ounce of sugar, pinch of salt, two teaspoonfuls of Royal Baking Powder, half-pint of milk. Mix together; grease the griddle with beef suet in a piece of light paper, then drop the scones on. When they are brown, turn them.
Take three pints of flour, some salt, three heaping tablespoonfuls of lard; rub the lard all fine in the flour, then pour in enough ice-water to make a stiff dough. Put the dough on the pie-board and beat fully twenty minutes. Then make them out with your hands in little round cakes, about the size of a big walnut, and put them on the greased pans; prick them all over the tops with a fork ; put them in a quick oven and bake twenty minutes.
One large cupful of bran flour, one large cupful of wheat flour, one pint of milk, two well beaten eggs, salt. Mix together and bake in small cake shapes, in a quick oven. Indian meal can be used instead of bran flour.
One pound of grated potatoes, two pounds of flour, two ounces of lard, one pint of milk, half-teacupful of yeast; mix together, and set them to rise; then roll out thin and bake.
Stir into a quart of flour sufficient luke-warm milk to make a thick batter. The milk should be stirred in gradually, so as to have it free from lumps. Put in a tablespoonful of melted butter, two beaten eggs, a teaspoonful of salt, and a half-teacupful of yeast. When risen, fill your waffle-irons with the batter, and bake them on a bed of coals. When they have been on the fire two or three minutes, turn the waffle-iron over. Serve up with powdered white sugar and cinnamon, if liked.
One quart of milk scalded and thickened with enough Indian meal to make a thin mush; add one teaspoonful of Royal Baking Powder, one tablespoonful of brown sugar and four eggs, well beaten; add enough meal to make as thick as pound-cake ; add salt. Bake one hour.