Capital city recipes

Bale sos : : : : ; 1 teaspoonful. Make a sponge by dissolving the yeast in the water and add- ing flour enough to make a thick batter and set it to rise ; when the sponge is very light add the other ingredients and set aside. When well risen make out into rolls and let them rise ; then bake. Mrs. MERRIMON. 28 BREAD, ROLLS, ETC. ROLLS, NO. 2. Figura : ; : ; A 1% quarts.. Potato (large) ‘ : I Lara. a : : : ; : I tablespoonful. Egg, ; ‘ ; : : : I Sugar, . ; : : : : I tablespoonful. Yeast, . : ; I teacupful. Boil and mash the potato; beat the egg well and make all the} ingredients int a stiff dough with warm water ; knead till the dough pops; let it rise till light; knead again and make into’ rolls ; let them rise a second time ; then bake. EG6-BREAD. Milk, . ‘ ; ; ‘ , I quart. Corn Meal, . A : : I pint. Butter or Lard, . ‘ , . 1 tablespoonful. Salt, : ‘ : i : I teaspoonful. Eggs, . . 4 5 2 Beat the eggs very light ; boil the milk and add the meal and salt ; stir till perfectly smooth; then add the other ingredients and stir well. Pour into a pan and bake brown. Mrs. A. M. MCPHEETERS. —————— CORN-BREAD. Meal a. : 4 : ; : 7 tablespoonfuls. Egg, . . i A . 0 J Sweet Milk , é : ; : % pint. Lard, { : 5 : 1 tablespoonful. Sore! Powder, . : : : I teaspoonful. alt, : ¥% teaspoonful. Mix powder in the meal and milk; add the egg (well beaten), then salt and warm lard. Cook in quick oven. SHORT CAKE. Take a quart of flour, a teaspoonful of salt, heaping teaspoon- ful of baking powders, three ounces of lard and make into a pliant dough with sweet milk. Roll out half an inch thick, either long or round, prick all over with a fork; lay ina pan and bake light brown in a quick oven. Split, butter, cut in pieces two inches wide and send to table hot. Miss ADELAIDE BovLAN. “ a BREAD, ROLLS, ETC. 29 CORN MEAL BATTER BREAD. Meal, ‘ : : : ; 1 cupful. Buttermilk, : ‘ : : 2 cupfuls. Eggs, , : : é / 2 Lard, A ; ‘ ; : 1 tablespoonful. Salt, : 4 : : : 1 teaspoonful. Soda, ‘ : I even teaspoonful. - Scald the meal with a little boiling water; add the milk, melted ard, salt and eggs (well beaten), and lastly the soda. Bake in 1. quick oven. Mrs. BAUMANN. : CORN MEAL BATTER CAKES. Meal; . ; ; ; : 5 I pint. Egg, : ° ° ° . é I Yeast Powder, : : : : I teaspoonful. Milk, . : : ; 4 : 1 tumblerful. Lard (melted) : : i A 1 teaspoonful. Salt, : : : : : : I teaspoonful. Sugar, . : : : : . 1 teaspoonful. Mix and bake on a hot griddle. Pour the batter from the end lof the spoon to make round cakes. ‘* AUNT MATILDA.” OLD VIRGINIA SALLY LUNN, NO. 1. Flour, : : : : : I quart. Yeast, : , : , , 1 cupful. Milk, : : ‘ ; ‘ I cupful, Butter and Lard, mixed, . : 1 cupful. Sugar, ‘ é 4 ‘ : 1 tablespoonful. Salt, . , : . ; : I scant teaspoonful. Eggs, 4 Beat eggs separately, then mix ; add yeast and sugar ; sift salt linto flour ; melt butter and lard and add to the eggs, yeast and ‘milk before putting in the flour; leave in bowl in which it has ibeen mixed and set it to rise; when well risen deat hard and jput in greased pan to rise again before baking. For tea make up at 12 o’clock and keep warm. Mrs. W. H. Crow. DELICIOUS SALLY LUNN, NO. 2. Sweet Milk, . ; : ; : I pint. Yeast, . . : : : A ¥% cupful. Bitters. ; : : 2 : Y pound. Eggs, — . : : _ : 3 ; Flour, . : . : é : 3 full pints. Salt, : : 2 : : : 1 teaspoonful. 30 BREAD, ROLLS, ETC. Take a stone jar, pour into it the milk and add the yeast, but- ter (melted), salt and eggs (well beaten), then the flour, and beat well ; let it stand several hours or until quite light; then put into a greased cake-pan, in which “Sally” should again rise before being put to bake. This is good baked in muffin rings or. pans. Mrs. A. M. MCPHERETERS. NICE BREAD FOR TEA.