Stir flour into the milk so as to form a very thick batter,
and add the yeast ; this should be done in the evening ; in the
morning cut up the butter and set it near the fire where it will
melt, but not get hot, pour the melted butter into the sponge,
then stir in enough flour to make a dough; knead well and
leave to rise ; as soon as it is perfectly light, butter your tins,
cut the dough into cakes and let them rise ; when they have
risen bake in a very quick oven. When done, rub over the tops
with water and serve hot.
483. Baking Powder Biscuit.
Take one quart of flour, three teaspoonfuls of baking pow-
der, mix thoroughly, then rub in butter or lard the size of an
egg, and wet with milk, stirring with a spoon until thick enough



ISO The Dominion Cook Book.
to lay on the moulding-board. Cut thin and bake in a quick
oven.
484. SalBy Lurni— Ingredients— 2 lbs. of flour, ^ a lb. of butter, 3

eggs, I pint of milk, }i a gill of yeast, salt according to taste.
Cut up the butter into the flour, and with your hands rub
it well together; beat the eggs; add them gradually to the
flour alternately with the milk ; stir in the yeast and salt. Bake
it in an earthen mould, or iron pan, one hour.
485. Breakfast MufHns— Ingredients— 3 eggs, i breakfastcupful

of milk, I tablespoonful of butter melted, i of sugar, a pinch of salt,
2 heaped teaspoonfuls of baking powder.
