Yorkshire Sally Lunn (English rec ipe).
9, quarts flour, 1 yeast cake, 2 eggs, 1 cupful butter, 1 tablespoonful sugar, • i teaspoonful salt, 2 cupfuls milk.
Warm the flour, add the milk luke warm, the melted butter, beaten eggs, sugar and salt, then the dissolved yeast cake. Beat thoroughly. This makes a very soft dough, but it must be kneaded; therefore, add a little more flour, as it is difficult to handle. Cut into small balls; drop each one into a greased muffin pan, raise, brush over with white of egg, and bake till delicately brown. When tak en from the oven, brush with a sirup made from milk and sugar. Serve hot.
Apple Cake (Dutch recipe). 1 cupful milk, cupful sugar, cupful butter, teaspoonful salt, 1 yeast cake, 9 eggs, Flour, 5 apples, 4 tablespoonfuls sugar, teaspoonful cinnamon.
Scald the milk, pour it over the butter, sugar, and salt; when luke warm, add the eggs, dissolved yeast cake, and enough flour to make a soft dough. Beat it thoroughly and set in a warm place to raise. Beat again and let it rise a second time. Then pour into a shallow greased pan, spread the dough out thin with a palette knife, and brush over the top with melted butter. Pare the ap ples, core, and cut into eighths. Lay them thickly on top of the dough in straight rows. Dust sugar and cinna mon over them, cover with a towel, set in a warm place, and let the dough raise again. Bake in a mod erate oven half an hour, cut into squares and serve hot, with whipped, sweetened cream.
Entire-Buckwheat Cakes.
2 cupfuls warm milk, cake yeast, 1 teaspoonful salt, Buckwheat flour, 1 teaspoonful soda, cupful boiling water, 1 tablespoonful molasses.
The general idea is that you have to tnix buckwheat with white flour to make good cakes, but they are ex cellent made with buckwheat alone.
Pour the milk into a mixing bowl, add the dissolved yeast, and stir in as much buckwheat flour as will make d, medium batter, then add the salt and molasses, and ,leave the bat ter to stand over night. In the morn ing, when ready to bake, dissolve the soda in boiling water, stir it in, beat for a few minutes, then make your cakes. Turn them just once.
Luncheon Rolls.
9 cupfuls sifted flour, cupful milk, 1 tablespoonful butter, 1 teaspoonful salt, 9 teaspoonfuls sugar, 1 cake yeast.
Dissolve the yeast in lukewarm milk, add sugar and salt, then add the butter, melted. Stir milk into flour gradually. Give the dough hard kneading, adding sufficient flour to make it soft. Cut and form into rolls, place in buttered biscuit pans, set in a warm place to rise, and bake in a brisk oven.
Buckwheat Cakes.
1 cake yeast, 9 cupfuls lukewarm milk, 1 tablespoonful wheat flour, 1 tablespoonful molasses, teaspoonful salt, 1 quart buckwheat flour.
Dissolve the yeast in the milk. Rub together the flour, molasses, and salt; add to this the milk containing the yeast, and rub until perfectly smooth, then stir in two cupfuls lukewarm milk or water. To this add sufficient buckwheat flour to make thin batter, which should be rubbed perfectly smooth. Set the batter in el moderately warm place to rise over night. In the morning thin, if nec essary, and fry on well-greased grid dle.
Raised Batter Cakes.
1 cake yeast, 9 cupfuls milk, 9 cupfuls flour, 4 tablespoonfuls melted lard, 4 tablespoonfuls sirup, Dash salt.
Dissolve the yeast in lukewarm milk. Put into mixing bowl the flour melted with lard, then add sirup, salt, and milk. Add the yeast, and mix until a smooth batter is pro duced. Set in a. moderately warm place, cover with a cloth, and let it raise over night. In the morning beat well, and fry on well-greased griddle.
English Bath Buns.
4 cupfuls flour, I cupful butter, 4 eggs, 5 tablespoonfuls granulated sug ar, I cupful milk, 1 cake yeast.
Put flour in bowl, make well in center, break eggs in whole, then add butter, milk, and, last, the yeast, which has been previously dissolved in a little warm water. Mix thor oughly and raise. If it is put in a moderately warm place, it will be light in an hour. Turn it out on a well-floured board, and with the tips of the fingers lightly work in 5 ta blespoonfuls sugar and add the flav oring. Drop by tablespoonfuls on a buttered baking pan, raise for ten minutes, and bake twenty minutes in a hot oven. Sultanas or chopped al monds may be added.