Evening Republican, Volume 14, Number 180, Rensselaer, Jasper County, 30 July 1910 — EXCELLENT BUTTER CAKES [ARTICLE]

EXCELLENT BUTTER CAKES

■ 'll ■■ '• '* ./ Instructions thSt Will Enable the Cook <to Prepare These the Moat Appetizing Way. Sift together three cups of flour, four and a half level teaspoonfuls of baking powder and three-quarters of a level teaspoonful of salt. Rub into this twa tablespoonfuls of butter until the flour looks and feels mealy, then add one and one-half ounces of milk, land beat for a moment to a smooth dough. Have a coarse linen or canvas cover for your molding board and a woven cover for the rolling pin. Turn the dough out on a well-floured cloth and toss into a ball with a khife. Slip the cover over the pin and rub it full of flour, then roll out the dough with light pats. This should be moist, so it will stick to anything but the well-floured canvas. It mußt not be touched with the'hands except when the cakeß are laid on the Roll the dough out into an even sheet, about threequarters of an inch thick, cut out with , a biscuit* cutter and bake on a granite griddle, leaving them far enough apart so they will not stick. The fire should not be too hot. When the cakes puff up to double tSelr size, turn and bake on the other side. Have a second batch baking while the first Is being eaten, like griddle cakes. Serve hot, so the butter will melt at .once when the cakes sre split and the butter is spread between them.