CAKES. 401 



!U Southern Biscuit.— Two cups of self-rising flour, 1 spoonful of 

 lard; mix with warm milk; knead into soft dough, and roll; cut with a biscuit 

 cutter and prick each with a straw. Cook in a hot oven 10 minutes. 



2. Palmetto Flannel Cakes.— One pt. of buttermilk, 2 well-beaten 

 eggs, flour enough to make a stiff batter — the flour to be mixed, half wheat and 

 half corn flour. Put a tea-spoonful of sea foam into the flour and cook on a 

 griddle. 



3. Breakfast Muffins.— For a small family, use 1 pt of milk, 3 gills 

 of wheat flour, 3 eggs, and a pinch of salt. Beat the eggs very light, add the 

 milk, and lastly stir in the flour. Bake in rings or small pans and in a quick 

 oven. They are very light. 



4. Breakfast Waffles.— After breakfast stir into the hominy that ia 

 left 1 tea-spoonful of butter and a little salt. Set it aside. The next morning 

 thin it with milk and add 2 eggs, beaten well. Stir in flour enough to make 

 the right consistency, and bake in waffle-irons. 



5. Velvet Cream. — Two table-spoonfuls of gelatine, dissolved in 3^ a 

 tumbler of water; 1 pt. of rich cream, 4 table-spoonfuls of sugar; flavor with 

 sherry, vanilla extract, or rose water. This is a delicious dessert, and can be 

 made in a few mmutes. It may be served with or without cream. 



Remarks. — See the remarks above " Southern Biscuit." 



Busks. — Rusks require a longer time for rising than ordinary rolls or bis* 

 cuits. If you wish them for tea one evening, you must make all your prepara- 

 tions and begin them the day before; In cold weather, to make up 2^^ qts. of 

 flour, prepare early in the afternoon a sponge in this manner: Mix into a paste 

 with 1 pt. of boiling water 2 table-spoonfuls of sugar, 3 of flour, and 2 large 

 potatoes, boiled and mashed smooth. At 7 in the evening make up your dough 

 with this sponge, addmg 3 well-beaten eggs, % oi & lb. of sugar, and % a pt. of 

 sweet milk. Set it away in a covered vessel, leaving plenty of room for it to 

 swell. Next morning after breakfast work into the risen dough, which should 

 not be stiff, a }i of a lb. of butter and lard mixed. Make into rolls or biscuits, and 

 let the dough rise for the second time. Flavor with 2 grated nutmegs, or i< oz. 

 of pounded stick cinnamon When very light, bake in a quick, steady oven till 

 of a pretty brown color; glaze over the top with the yolk of an egg, and sprinkle 

 lightly with powdered white sugar. 



Busk.— Boil and mash 2 good-sized potatoes, 1 qt. rich milk, 1 compressed 

 yeast cake, dissolved, and flour to make a stiff batter; mix at noon; in the even- 

 ing, when quite light, rub together i^ lb. of sugar, i^ lb. of butter, and beat 

 very light 2 eggs; stir these into the batter with % ^ grated nutmeg; mold up 

 soft, put in a warm place, and when quite light break off pieces about the size 

 of an Qgg. form them into small cakes laying them closely together in the pan ; 

 when very puffy wash over the top with a little sweetened milk and a little 

 sugar if desired. Sugar is generally used on the top of rusk, but not on biscuit. 

 Bake in a moderately quick oven. 



Indian Busk.— Two light cups Indian meal, 1 cup flour, 1 tea-spoonful 



