Yield: 16 Servings

2 c flour
3 T sugar
1 T baking powder
1/4 t garlic salt
1/4 t onion salt
1/4 t salt
1/4 t baking soda
1 ea egg
1/2 c sour cream
5 T vegetable oil
1/4 c milk
2 c sharp cheddar cheese
-Shredded

In a large bowl, combine all dry ingredients.

In another bowl, mix together eggs, sour cream, oil, and milk and mix well. Stir in cheese.
Add to dry ingredients, all at once, and stir just till all is moist. On a floured surface, knead dough 7 or 8 times. Divide dough in half. Pat 1/2 of dough into an 8″ circle, about 1/2″ thick, on a greased baking sheet. Cut into 8 wedges. Repeat with last half of dough.

Bake in a 375 oven for 15 to 18 minutes or until golden brown. Immediately recut wedges to separate. Serve warm with chili or casserole.

Tags: Cakes & Desserts, Scones

Method:

Take four tea-cups full of arrow root, and dissolve it in a pint of cold milk.
Then boil another pint of milk with some broken cinnamon, and a few bitter almonds or peach-leaves.

When done, strain it hot over the dissolved arrow root; stir it to a thick smooth batter, and set it away to get cold.

Next, beat six eggs very light, and stir them into the batter, alternately with a quarter of a pound of powdered white sugar.

Add a grated nutmeg and some fresh lemon-peel grated.

Put the mixture into a buttered dish, and bake it an hour.

When cold, cut some slices of preserved quince or peach, and arrange them handsomely all over the top of the pudding; or ornament it with strawberries, or raspberries preserved whole.

Tags: Cakes & Desserts

Ingredients:

1/2 lb. of pearl barley,
1 lb. of apples,
2 oz. of sugar,
1/4 oz. of butter,
the grated rind of a lemon.

Soak the barley overnight, and boil it in 3 pints of water for 3 hours.

When quite tender, add the sugar, lemon rind, and the apples pared, cored, and chopped fine. Pour the mixture into a buttered dish, put the butter in bits over the top, and bake for 1 hour.

Tags: Cakes & Desserts