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Classic
Cook Books
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page 71
stiff dough: work it well for half an hour, make it in small round lumps, and
roll these until they are as thin as possible; bake them with a slow heat and
they will look almost white. These are nice cakes for tea, either hot or cold.
Short Cake.
To three quarts of flour take three-quarters of a pound of lard, and a spoonful
of salt; rub the lard in the flour, and put in cold water, sufficient to make a
stiff dough; roll it out without working in thin cakes; have the bake-iron hot,
flour it, and bake with a quick heat; when one side is brown, turn and bake the
other; when baked in the dripping-pan of a stove, they do without turning;--you
may cut them in round cakes, if you choose.
Some use half milk and half water; in that case, less lard is required.
Cold Water Muffins.
Sift a quart of flour, add to it a little salt, a large spoonful of yeast, beat
the white of a fresh egg to a froth; after mixing the flour up with cold water
into a soft dough, add the egg; set it in a moderately warm place. Next morning
beat it well with a spoon, put it on the bake-iron in round cakes; when one side
is nicely brown, turn them; keep them hot till sent to table, split and butter
them. If you wish to have muffins for tea, they should be made up early in the
morning.
Smith Muffins.
Boil a quart of new milk, have three pounds of flour, three eggs well beaten, a
quarter of a pound of lard, a table-spoonful of salt; rub the lard in the flour
and
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Classic
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