Part 4

In using shortening for biscuits, especially through the winter season, with some limitation, good, sweet home-made lard may take the place of butter. Butter will color slightly yellow; lard will whiten the biscuits. This substitution will not do when considerable shortening is called for, as in cake; but in receipts where the quantity does not exceed 2 ounces or tablespoons to the quart of flour, butter may, in the majority of cases, be replaced by lard without impairing the taste.

Biscuits are mixed to a soft dough, which is turned out, patted down or rolled to a proper thickness, and then cut out and baked. From long experience it has been found that the result is much better and the food more digestible when the finished biscuit is small and not too thick. The scientific reason for this is that the oven heat necessary for biscuit, if they are made very large, will brown the outside before the center is as thoroughly baked as it ought to be. The dough should be rolled out until ½ inch thick; the biscuits should be of medium size,—2 inches or less across,—and placed slightly apart in the pans. A favorite cutter of expert biscuit-makers is the open end (not the cover) of a ¼-pound Royal Baking Powder can. A good oven heat will bake the biscuit perfectly in from 15 to 20 minutes, and even a dyspeptic can eat them without fear of consequences. The biscuit may, of course, be made thicker or thinner, as more or less of the soft inside part may be preferred, but the time of baking must be regulated accordingly.

The same directions will apply to hot baking powder breads made with a batter. If baked in a sheet the batter should rarely be more than an inch deep in the pan, sometimes less; if in cups or molds they should not be more than ⅔ full. This allows the heat to penetrate the mixture quickly; the moisture and heat start the baking powder into life; each tiny grain of the powder acts on the materials surrounding it; the dough or batter expands, then is stiffened by the heat, and all the starch grains are thoroughly and evenly cooked.

=Royal Hot Biscuit.=—1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon lard or butter, 1 pint sweet milk, cold (never use sour milk); use cold water when milk cannot be obtained. Sift together flour, salt, and powder; rub in shortening; add milk; form into smooth, consistent dough. Flour the board, turn out dough, roll out to thickness of ½ inch, cut with small round cutter; lay them close together on greased baking-tin; bake in good hot oven. Old biscuit can be made fresh by moistening and placing in oven until heated through.

=Breakfast Biscuit.=—Take 1 quart sweet milk, ½ cup melted butter, a little salt, 2 teaspoons Royal Baking Powder, flour enough to make a stiff batter; do not knead into dough, but drop into buttered tins from a spoon; bake in a hot oven—unless it is hot they will not be light and tender.

=Emergency Biscuit.=—2 cups flour, ½ teaspoon salt, 1 teaspoon Royal Baking Powder; mix and sift; rub in 1 tablespoon butter. Mix to a thick batter with milk, drop by small spoonfuls on greased pans, and bake in quick oven.

=Egg Biscuit.=—Mix and sift well together 1 pint flour, ½ teaspoon salt, 1 teaspoon sugar, 1 teaspoon Royal Baking Powder. Beat 1 egg, add ½ cup milk, stir into dry mixture, adding more milk if necessary to mix to soft dough. Turn out on board, knead for a moment, cut into circles, place 1 inch apart on greased pans. Brush with little beaten egg, and bake in very hot oven.

=Sandwich Biscuit.=—Sift together 1 pint flour, ⅓ teaspoon salt, 1 teaspoon Royal Baking Powder. Rub in 1 heaping tablespoon butter. Mix to a soft dough with milk. Roll out ⅜ inch thick. Cut into rounds. On ½ of the rounds spread a little soft butter, add a thick layer of finely chopped and seasoned cold meat; cover with remaining rounds and press together. Brush tops with milk, place 1 inch apart on greased pans, and bake in hot oven.

=Nut Biscuit.=—Sift together 2 cups flour, ½ teaspoon salt, 1 heaping teaspoon Royal Baking Powder. Rub in 1 heaping tablespoon butter, add 1 cup ground or very finely chopped nuts—English walnuts, hickory nuts, or almonds—and 2 tablespoons sugar; mix to a soft dough with milk. Mold with the hands into small balls, place well apart on greased pans, brush each with milk, put a pinch of chopped nuts on top, and bake in hot oven.

=Diamonds.=—Prepare dough as for Royal biscuit. Knead and roll out ½ inch thick. Cut in strips 2 inches wide, then cut strips into diamonds; place on greased pans 1 inch apart, brush with milk, and bake in very hot oven.

=Royal Muffins.=—Beat 3 eggs, add 1 pint milk, ½ teaspoon salt, 1 teaspoon sugar, and sufficient flour to make a drop batter—about 3 cups—into which has been thoroughly sifted 2 teaspoons Royal Baking Powder. Beat hard for 1 minute, fill greased muffin-cups or -pans ⅔ full, bake in hot oven about 20 minutes.

=Boston Muffins.=—1½ pints flour, ½ pint Indian corn meal, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter, 3 eggs, and 1 pint (full measure) milk, 1 teaspoon extract cinnamon (which may be omitted without detriment). Sift together flour, corn meal, sugar, salt, and powder; rub in butter or lard; add eggs, beaten, milk, and extract cinnamon. Mix into batter a little stiffer than ordinary griddle cake batter. Have griddle heated regularly all over; grease it, lay on it muffin-rings, also greased; half fill them with batter. As soon as risen to tops of rings, turn them over gently with cake-turner; bake nice brown on either side. They should bake in 7 or 8 minutes.

=French Muffins.=—1½ pints flour, 1 cup honey, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, and little over ½ pint milk or thin cream. Sift together flour, salt, and powder; rub in butter, cold; add beaten eggs, milk or thin cream, and honey. Mix smoothly into batter as for pound cake; about ½ fill sponge-cake tins, cold and fully greased, and bake in good steady oven 7 or 8 minutes.

=Rice Muffins.=—2 cups cold boiled rice, 1 pint flour, 1 teaspoon salt, 1 tablespoon sugar, 1½ teaspoons Royal Baking Powder, ½ pint milk, 3 eggs. Dilute rice, made free from lumps, with milk and beaten eggs; sift together flour, sugar, salt, and powder; add to rice preparation, mix into smooth, rather firm batter; muffin-pans (fig. VII) to be cold and well greased, then fill ⅔; bake in hot oven 15 minutes.

=Hominy Muffins.=—Same as rice muffins, substituting 1 cup boiled hominy for the rice.

=Royal Sally-Lunn Muffins.=—1 quart flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 egg, 1¼ pints milk. Sift together flour, sugar, salt, and powder; rub in shortening; add egg, beaten, and milk; mix into rather firm batter; muffin-pans to be cold and well greased, then fill ⅔. Bake in hot oven 15 minutes.

=Rye Muffins.=—1 pint rye flour, ½ pint corn meal, ½ pint flour, 1 teaspoon sugar, 1 teaspoon salt, 3 teaspoons Royal Baking Powder, 1 tablespoon butter, 2 eggs, 1 pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder; rub in butter; add beaten eggs, and milk; mix into smooth, rather firm batter; muffin-pans to be cold and well greased, then fill ⅔. Bake in hot oven 15 minutes.

=Royal Corn Muffins.=—1 pint Indian corn meal, 1 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 2 eggs, 1 pint milk. Sift together corn meal, flour, sugar, salt, and powder; rub in the shortening, add eggs, beaten, and milk; mix into batter of consistence of cup cake; muffin-pans to be cold and well greased, then fill ⅔. Bake in hot oven 15 minutes.

=English Muffins.=—1 quart flour, ½ teaspoon sugar, 1 teaspoon salt, 2 large teaspoons Royal Baking Powder, 1¼ pints milk. Sift together flour, sugar, salt, and powder; add milk, and mix into smooth batter trifle stiffer than for griddle cakes. Have griddle heated regularly all over, grease it, and lay on muffin-rings (fig. XVII); half fill them, and when risen well up to top of rings, turn over gently with cake-turner. They should not be too brown—just a buff color. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot.

=Mountain Muffins.=—Pour 1¼ cups scalding milk on 1 cup white Indian corn meal; cover; let stand 10 minutes; add 1 cup cold boiled rice; mix; add 1 cup flour mixed with 3 teaspoons Royal Baking Powder, 2 tablespoons sugar, 1 teaspoon salt, 2 well-beaten eggs, 2 tablespoons melted butter. Beat hard; bake in greased muffin-pans in hot oven.

=Berry Muffins.=—1 pint flour, ¼ teaspoon salt, 2 tablespoons melted butter, ¼ cup sugar, 2 small teaspoons Royal Baking Powder, 1 egg, 1 cup milk, 1 cup berries. Mix as for plain muffins; add berries last, dusting them with a little flour. Bake in muffin-pans in hot oven.

=Graham Muffins.=—1 quart Graham flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Sift together Graham flour, sugar, salt, and powder; add beaten egg and milk; mix into batter like pound cake; muffin-pans (fig. VII), well greased, ⅔ full; bake in hot oven 15 minutes.

=Oatmeal Muffins.=—1 cup oatmeal, 1½ pints flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon lard, 2 eggs, 1 pint milk. Sift together oatmeal, flour, salt, and powder; rub in lard cold, add beaten eggs and milk; mix smoothly into batter rather thinner than cup cake; fill muffin-pans (fig. VII) ⅔ full; bake in good hot oven 15 minutes.

=Potato Muffins.=—Boil and mash 3 potatoes; add 1 teaspoon salt, 1 tablespoon butter; beat well. Add 2 beaten eggs, ½ cup milk, flour to make a drop batter, and 1 teaspoon Royal Baking Powder. Bake on hot greased griddle in greased rings.

=Royal Egg Muffins.=—1 quart flour, 1 tablespoon sugar, 1 teaspoon salt, 1 large tablespoon butter, 2 teaspoons Royal Baking Powder, 3 eggs, 1¼ pints milk. Sift together flour, sugar, salt, and powder; rub in the butter; add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle cakes; ⅔ fill cold, carefully greased muffin-pans (fig. VII); bake in hot oven 15 minutes.

=Sweet Muffins.=—1 cup sugar, 1 egg, 1 tablespoon melted butter, 1 pint sweet milk, 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Mix and sift dry ingredients; add milk and beaten egg and butter. Beat hard, bake in greased muffin-pans.

=Butter Cakes.=—Mix 1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder. Rub in 3 tablespoons butter. Mix to a soft dough with milk, roll out ¾ inch thick, cut in round cakes. Lay on a moderately hot greased griddle, and when pale brown turn and brown on other side. Tear open, butter liberally, and send to table.

=Gems.=—1 pint flour, 1 teaspoon Royal Baking Powder, ½ teaspoon salt, 1 teaspoon sugar, 3 teaspoons melted butter, 1 cup milk, 3 eggs, whites and yolks beaten separately. Mix as for muffins, adding beaten whites last; bake in hot, well-greased iron gem-pans.

=Royal Graham Gems.=—1½ pints Graham flour, ½ pint Indian corn meal, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1¼ pints milk. Sift together Graham flour, corn meal, salt, and powder. Add the milk, and mix into a moderately stiff batter. ½ fill cold gem-pans (fig. X), well greased. Bake in a solid hot oven 10 to 12 minutes.

=Rice Gems.=—1 egg, 1 cup milk, 1 cup cold boiled rice, 1 cup flour, 1 teaspoon Royal Baking Powder, ¼ teaspoon salt, 1 tablespoon melted butter. Mix as for plain gems, and bake in hot oven in gem-pans.

=Apple Gems.=—Chop fine 4 sour apples, add 1 beaten egg, 2 tablespoons molasses, 1½ cups Indian corn meal, 1½ cups flour, ½ teaspoon salt, 2 teaspoons Royal Baking Powder. Add sufficient milk to make thick drop batter, and bake in hot greased gem-pans.

=Crumpets.=—Melt 1 heaping tablespoon lard; add 2 beaten eggs and 1½ cups milk. Beat well, add 1 teaspoon salt, 2 teaspoons sugar, 3 teaspoons Royal Baking Powder sifted with 2½ cups flour. Crumpet-rings are larger than muffin-rings. Put greased rings on hot greased griddle; fill ⅔ full with batter. Turn when half done.

=London Crumpets.=—1½ pints flour, ½ teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder, 1 egg, nearly a pint milk and cream in equal parts, 1 teaspoon extract cinnamon. Sift together flour, salt, sugar, and powder; add beaten egg, milk, cream, and extract; mix into rather firm batter; half fill large greased muffin-rings (fig. XVII) on hot, well-greased griddle. Bake on one side of them only. Serve hot with cottage cheese.

=Rice Crumpets.=—3 eggs, 1½ cups milk, 1 cup cold boiled rice, 1 tablespoon melted butter, 1 cup Indian corn meal, ½ cup flour, 2 teaspoons Royal Baking Powder, ½ teaspoon salt. Mix in order named, and bake in crumpet-rings on hot greased griddle.

=Hominy Crumpets.=—1 scant cup boiled hominy, 2 cups milk, 1 tablespoon sugar, 1 teaspoon salt, 2 tablespoons melted butter, enough flour to make thin drop batter, with 2 teaspoons Royal Baking Powder sifted into the first cup. Bake as directed for plain crumpets.

=Bannocks.=—Scald 2 cups Indian corn meal with just enough boiling water to moisten. Cover; let stand 30 minutes; add 4 beaten eggs, 2 cups milk, 1 teaspoon salt, 2 tablespoons melted butter, 1 cup flour, 1 teaspoon Royal Baking Powder. Bake in greased shallow pans in hot oven.

=Slappers.=—Put 2 cups Indian corn meal in bowl with ½ teaspoon salt and 2 tablespoons butter. Pour on slowly sufficient boiling water to thoroughly moisten without being sloppy. Cover; let stand for some hours or overnight. Add 3 well-beaten eggs, 1 cup milk, and 1 cup wheat flour, the first half-cupful of flour being mixed with 2 teaspoons Royal Baking Powder, to make a very thick drop batter. Drop by spoonfuls on a hot greased griddle, cook slowly till brown, turn and brown other side.

=Scotch Scones.=—1 quart flour, 1 teaspoon sugar, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 large tablespoon lard, 2 eggs, nearly 1 pint milk. Sift together flour, sugar, salt, and powder; rub in lard cold; add beaten eggs and milk; mix into dough smooth and just consistent enough to handle. Flour the board, turn out dough, give it one or two quick kneadings to complete its smoothness; roll it out with rolling-pin to ⅛ inch in thickness, cut with sharp knife into squares larger than soda crackers, fold each in half to form three-cornered pieces. Bake on hot griddle 8 or 10 minutes; brown on both sides.

=Hot Cross Buns.=—Sift together 1 quart flour, ½ teaspoon salt, 1 cup sugar, 3 scant teaspoons Royal Baking Powder. Rub in ½ cup butter, then add ½ pound cleaned currants, ½ teaspoon nutmeg, ¼ pound cut citron, ¼ pound seeded raisins, ½ teaspoon allspice. Beat 2 eggs, add ½ cup milk, and stir into the dry mixture, adding enough more milk to mix to a firm dough. Mold into round buns, lay 2 inches apart on greased pans, brush with milk. Cut cross on each, sprinkle cut with granulated sugar, bake in hot oven.

=German Coffee Cake.=—Sift together 3 cups flour, ½ teaspoon salt, 3 tablespoons sugar, 2 scant teaspoons Royal Baking Powder. Rub in 2 heaping tablespoons butter. Beat 2 eggs, add ⅔ cup milk, stir into dry mixture, adding more milk if necessary to mix to very stiff batter. Spread ⅔ inch thick in well-buttered shallow pan. Mix together 2 tablespoons flour, 4 tablespoons granulated sugar, 1 heaping tablespoon cinnamon. Rub in 2 tablespoons butter until it is crumbly. Spread thickly over top of dough, bake about ½ hour in moderate oven.

=Drop Cakes.=—1 pint flour, ½ teaspoon salt, ½ teaspoon sugar, 1 teaspoon Royal Baking Powder sifted together. Rub in ½ tablespoon lard. Mix with milk to a thick batter. Drop by spoonfuls on greased pans, and bake in a very hot oven.

=Yorkshire Breakfast Cake.=—Sift together 3 cups flour, ½ teaspoon salt, 3 level teaspoons Royal Baking Powder. Rub in 1 heaping tablespoon butter. Mix to a soft dough with milk. Roll out ½ inch thick. Place without cutting on hot greased griddle, and cover. Place on moderate fire, cook about 10 minutes. Slip off on board, turn without breaking, return to griddle and cook 10 minutes longer. Break into pieces and serve with butter.

=Royal Sally Lunns.=—Sift together 1 pint flour, 1½ teaspoons Royal Baking Powder, ½ teaspoon salt. Stir in the beaten yolks of 2 eggs mixed with ½ cup milk and ½ cup melted butter. Beat hard, add the whites whipped to a stiff froth. Bake in well-greased muffin-pans in a hot oven.

=Rusks.=—1½ pints flour, ½ teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, 1 teaspoon each extract nutmeg and cinnamon, ¾ pint milk. Sift together flour, salt, sugar, and powder; rub in butter; add milk, beaten eggs, and extracts. Mix into dough soft enough to handle; flour the board, turn out dough, give it quick turn or two to complete its smoothness. Roll under the hands into round balls size of a small egg; lay them on greased shallow cake-pan (fig. XIII), put very close together, sprinkle a little sugar over, bake in moderately heated oven about 30 minutes.

=Yankee Puffs.=—Mix together 1½ cups flour, ¼ teaspoon salt, scant teaspoon Royal Baking Powder, 1 tablespoon sugar. Cream 1 tablespoon butter, add the beaten yolks of 2 eggs, then alternately the dry mixture and 1½ cups milk, ½ teaspoon vanilla, whipped whites of 2 eggs. Bake in hot greased muffin-pans in a hot oven.

=German Puffs.=—1 pint flour, 2 tablespoons sugar, 1½ teaspoons Royal Baking Powder, 3 tablespoons butter, 4 eggs, 1 cup cream. Cream butter and sugar; add beaten eggs, then, alternately, the cream and dry ingredients sifted together. Bake in well-greased cups in hot oven.

Fritters and Waffles

Fritters are served as a vegetable or a sweet, for a lunch, dinner, or supper, according to the ingredients used in making them. Whether sweet or plain, the foundation batter is much the same, and, with some additions, the first receipt given in this chapter can be used for many kinds of fritters. By the use of Royal Baking Powder a fine fritter batter may be stirred up in a moment, and a meal which it may be thought necessary to extend, perhaps because of unexpected guests, can be embellished by the addition of a delicate and tasty dish.

A fritter batter which is to be used as a medium for whole or sliced fruit should be quite thin, as it is to serve as a cover for the fruit. When chopped fruits or vegetables are stirred in, or the batter is to be used plain, it should be thick enough to retain its shape when dropped by spoonfuls into the frying-kettle. The fat should be deep enough to cover the fritters, and it should be smoking hot when used. Each fritter will at first sink to the bottom of the kettle; then, as the heat starts the baking powder into action and the dough begins to swell, it will rise to the surface, and should be gently turned, the turning to be repeated until the fritter is finely colored. Most fritters are done within five minutes, the time needed to cook them being determined by one which should be cooked as a tester.

The very word “waffles” brings to our minds a host of pleasant recollections. The only drawback, in the old days, was that they must be started so long before they were ready for the irons, for home-made yeast took time to raise the batter to the requisite degree of lightness. Now, by the use of Royal Baking Powder, they can be prepared in five minutes. They are better than of old, too, for there is no yeasty taste to them; they are light, tender, and toothsome, and, what is most important, entirely digestible and wholesome.

=Plain Fritter Batter.=—1 cup flour, ½ teaspoon Royal Baking Powder, ¼ teaspoon salt, 2 eggs, 1 cup milk. Sift dry ingredients together; add beaten eggs and milk; beat till smooth.

=Apple Fritters.=—4 large sound apples, peeled, cored, and cut each into 4 slices, ½ gill wine, 2 tablespoons sugar, 1 teaspoon extract nutmeg. Place slices of apples in bowl with sugar, wine, and extract; cover with plate; set aside to steep two hours, then dip each slice in plain fritter batter, fry to light brown in plenty of lard made hot for the purpose; serve with sugar.

=Fruit Fritters.=—Any kind of fruit may be made into fritters, as directed for apple fritters. Whole canned fruits, drained from syrup, may also be used. Apples and other fruits may also be prepared, coarsely chopped, stirred into a plain fritter batter, and dropped by small spoonfuls into smoking hot fat, finishing as already directed.

=Banana Fritters.=—Peel bananas, cut in lengthwise slices. Let them steep an hour with sugar and lemon juice, dip in fritter batter, and fry as directed for apple fritters.

=Corn Fritters.=—To 1 pint scraped corn add ½ cup milk, ½ cup flour, 1 tablespoon melted butter, 2 beaten eggs, 1 teaspoon salt, ⅓ teaspoon pepper, 1 teaspoon Royal Baking Powder. Beat well, and fry in small spoonfuls as directed.

=Clam Fritters.=—Wash and dry 25 good-sized clams or 2 strings soft-shell clams, discarding black part. Chop fine. Make a plain fritter batter, using the clam liquor (or that and milk) in place of milk. Stir in the chopped clams, season well with salt and pepper, and fry as directed.

=Oyster Fritters.=—Substitute oysters for clams as in above receipt.

=Pineapple Fritters.=—Sprinkle half-inch slices of fresh pineapple with sugar and sherry; let stand 1 hour. Dip each into plain fritter batter, drop into deep kettle of smoking hot fat, fry brown. Drain on paper and sprinkle with powdered sugar.

=Strawberry Fritters.=—Crush and sieve fresh berries to make 1 cup pulp. Add 3 beaten eggs, 1 teaspoon sugar, 1 cup flour mixed with 1 teaspoon Royal Baking Powder and enough more flour to make thick drop batter. Fry in deep kettle of smoking hot fat, and serve with plenty of mashed berries.

=Meat Fritters.=—Cut cold cooked meat in slices or fingers and dip in batter; or chop and stir into the batter, seasoned with salt, pepper, and herbs or chopped onion, as desired. Fry as directed.

=Rice Fritters.=—1 cup rice, 1 pint milk, 3 eggs, 1 tablespoon sugar, 2 tablespoons butter. Boil rice in milk until soft and all the milk is absorbed, then remove, add yolks of eggs, sugar, and butter; when cold add whites, whipped to dry froth; drop in spoonfuls in plenty of lard, made hot for the purpose; fry them deep buff color. Serve with cream, wine or lemon sauce.

=Hominy Fritters.=—To 1 pint hot boiled hominy add 2 beaten eggs, ½ teaspoon salt, dash of pepper, ½ cup milk. When cool add flour to make a thin drop batter, and 1 teaspoon Royal Baking Powder. Beat and drop in hot fat by small spoonfuls.

=Waffles.=—Sift together 1 quart flour, ⅓ teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Rub in ⅓ cup butter. Add 3 eggs, whites and yolks beaten separately, and sufficient milk to make a thin batter. Cook in hot greased waffle-irons.

=Waffles, 2.=—1 quart milk, 2 teaspoons Royal Baking Powder mixed with 3 cups flour, 1 cup melted butter, ½ teaspoon salt, whites and yolks 6 eggs, more flour to make thin batter. Bake at once.

=German Waffles.=—1 quart flour, ½ teaspoon salt, 3 tablespoons sugar, 2 large teaspoons Royal Baking Powder, 2 tablespoons lard, rind of 1 lemon, grated, 1 teaspoon extract cinnamon, 4 eggs, and 1 pint thin cream. Sift together flour, sugar, salt, and powder; rub in lard cold; add beaten eggs, lemon rind, extract, and milk. Mix into smooth, rather thick batter. Bake in hot waffle-iron, serve with sugar flavored with extract of lemon.