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Classic
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baked in muffin-rings. In eating them, do not cut but break them open.
The success of these recipes and all others in this book in which soda and cream
tartar are used, will depend on the purity of these ingredients. Always buy the
pure English bicarbonate of soda, and the pure cream tartar. They are
higher-priced, but cheaper in the end, and are free from injurious substances.
When not found at the grocer's, they may generally be had at the druggist's.
BAKING-POWDER.
Sixteen ounces corn starch, eight of bicarbonate of soda, five of tartaric acid;
mix thoroughly.--Mrs. Dr. Allen, Oberlin.
BAKING-POWDER.
Eight ounces flour, eight of English bicarbonate of soda, seven of tartaric
acid; mix thoroughly by passing several times through a sieve.--Mrs. Trimble,
Mt. Gilead.
BAKING-POWDER.
Two parts pure cream of tartar, one part of bicarbonate of soda, one part corn
starch; mix well.--Mrs. B. H. Gilbert, Minneapolis, Minn.
BREAKFAST-CAKE.
Two table-spoons sugar, two of butter, two eggs, one cup milk, one (scant) quart
flour, one tea-spoon soda, two of cream tartar; bake twenty minutes in a quick
oven.--Miss Emily L. Burnham, South Norwalk, Conn.
CINNAMON CAKE.
When yeast bread is ready to knead from the sponge, knead and roll out
three-fourths of an inch thick, put thin slices of butter on the top, sprinkle
with cinnamon, and then with sugar; let rise well and bake.--Miss M.E. Wilcox,
Selma, Alabama.
BUNS.
Break one egg into a cup and fill with sweet milk; mix with it half cup yeast,
half cup butter, one cup sugar, enough flour to make a soft dough; flavor with
nutmeg. Let rise till very light, then mold into biscuit with a few currants.
Let rise a second time in pan; bake, and when nearly done, glaze with a little
molasses
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