Capital city recipes

Flour, . 4 ; : : : I quart. Weast, ug : : : , ‘ I cupful. Butter, . ; : , ‘ : I tablespoonful. Sugar, . ; : : : ; I tablespoonful. Salt, ; : ; : : : I teaspoonful. Eggs, . ‘ : 3 Mix and let rise as any other bread, using a little warm water if dough should be too stiff ; divide dough in half after knead- ing well; roll each piece into the size of a breakfast plate; spread a small quantity of butter or lard on one piece and place the other on top; let it rise and bake as other lightbread. GRAHAM OR BROWN BREAD. Unbolted Flour (unsifted), . A I quart. Mealiny: ; A , 4 : 1 tablespoonful. White Flour, E . 2 t I pint. Molasses, } : ; ; : ¥% cupful. Salt, ; ; ; ; 4 : 1 teaspoonful. Largs. (in : : : . : ¥% teaspoonful. Soda, . ; ; : : : ¥% teaspoonful. Yeast, . : : ¥% cupful. First take 2 tablespoonfuls of flour from the wide flour, the salt and lard, and scald with just enough boiling water to make a smooth batter; when cool add the rest of the flour and the soda, with enough warm milk to make a stiff batter, putting in also the yeast; let it rise about 3 hours, or until very light; then add the meal, molasses and brown flour. If too stiff to stir with a spoon add a little warm milk or water. After it has risen suf- ficiently bake slowly. Mrs. BAUMANN. WHEAT MUFFINS. Flour, : ; : : I quart. Baking Powder, ; : I heaping teaspoonful. Butter the size of a walnut. Sugar, : : i : I tablespoonful. Egg, . : ‘ : ‘ I Milk, . : ; , : 1 teacupful. A little Sait. BREAD, ROLLS, ETC. 31 Sift the baking powder into the flour; cream the butter and sugar together and add the egg (well beaten), then the milk, and lastly the flour, stirred in quickly. Put very little in each muffin- pan and bake in a hot oven. TWIN MOUNTAIN MUFFINS. Butter, . 4 ; : ; F ¥ cupful. Sugar, . ; y ; : : % cupful. Egg, : : ) ; I Flour, . ‘ : : 3 : 2 cupfuls. MGR ih, ; : a ‘ { 3 cupful. Baking Powders, . , ; ; 3 teaspoonfuls. Cream butter, add sugar and eggs well beaten, sift powders ‘with flour and add to the first mixture, alternating with the jmilk. Bake in buttered gem pans 25 minutes. Mrs. A. W. BAGLEY. FLANNEL CAKES. Milk, . , : : ‘ : I quart. Yeast, . ; : : : : 3 tablespoonfuls. Butter, . : ; : ‘ . 1 tablespoonful. Eggs, . 2 ‘ ; ; i 2 malty.) , : ‘ : ; I teaspoonful. When enough flour to make a good batter mix the milk, yeast and salt; let it stand to rise over night ; in the morning add the eggs (well beaten) and the butter (melted). Mrs. T. B. YANCEY. _———————_— ZEPHYR CAKES. ElOur,. ): , : : : : Tt pint. Hieal : : ‘ F : 1% cupfuls. Neast;, )’. , : : : : I cupful. BoOda;: |. ; : 4 : : ¥ teaspoonful. Salt, : : : : : ; 1 teaspoonful. Make a stzf batter with flour, meal, yeast and a little water or milk ; put to rise over night; in the morning beat well and add the soda; bake brown. Mrs. N. B. Crow. FRITTERS. Eggs, . : : ! 2 beaten separately. Milka si. ; ; ‘ ; ¥ pint. Salt, : : . : : I teaspoonful. Flour, . 5 : ; : 2 cupfuls. 32 BREAD, ROLLS, ETC. Let batter stand one hour before using, beating and adding whites just before frying. Fry in deep lard heated until a blue smoke arises. Serve very hot with either wine sauce or sifted sugar. DIxIE RECHIP£ BOOK. RICE MUFFINS. Rice (cold boiled), : : ; ¥% pint. VIIa. ; : : : ; I teacupful. Eggs, . : . : 3 Lard or Butter, . . , ‘ 1 teaspoonful. A little Salt. Make these ingredients into a batter, adding enough flour to make the consistency of pound cake batter. If preferred, can “use one egg and one teaspoonful baking powder. GRAHAM GEMS (2 PANS). Egg, ° . r 5 ° ° if Graham Flour (shaken), . A 3 cupfuls. Salt, ; : ¥% teaspoonful. 2% cupf uls skimmed milk or 2 cupfuls skimmed. milk and % cupful cream. Mix ; beat hard one moment ; bake immediately in hissing hot gem- pans and very hot oven. Miss BARTLETT. BUTTERMILK BISCUIT.