Page:The Boston cooking-school cook book.djvu/109

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Prepare and bake as Pop-overs.

Mix milk and water; add gradually to flour, and beat with egg-beater until very light. Bake same as Pop-overs.

Add water gradually to flour, and beat with egg-beater until very light. Bake same as Pop-overs.

Cream the butter; add sugar, gradually, eggs well beaten, and milk; then add dry ingredients mixed and sifted, and currants. Bake in buttered individual tins.

Mix and sift flour and salt; work in lard with tips of fingers, and moisten to a stiff dough. Toss on slightly floured board, and beat with rolling-pin thirty minutes, continually folding over the dough. Roll one-third inch in thickness, shape with round cutter two inches in diameter, prick with fork, and place on a buttered tin. Bake twenty minutes in hot oven.