The Carbon County cook book

Graham Bread. 114 cups sour mlik, 1% cup dark molasses, | cup raisins, 1 cup chopped walnuts, pinch of salt, 1 teaspoon soda, 114 cups graham flour. Flour the raisins, dissolve soda in a little warm water and add to graham flour sifted with the salt, add mo- lasses and nuts and make soft dough, adding white flour if neces- sary. Put ina well greased pan and bake about half hour or more. MRS. FRED THOMAS. Pop Overs. 1 cup flour, 14 teaspoon salt, 14 tablespoon melted butter, 1 cup milk, 1 egg. Sift dry ingredients together, add but- ter, egg well beaten, and lastly milk. Beat well together, and fill greased muffin tins to very top. Bake in very slow oven. Serve with whipped cream. : GRACE FAUSEVT. Muffins. 4 cups flour, 144 cups sour milk, 2 level teaspoons baking powder , 14 teaspoon soda, 14 teaspoon salt, 2 eggs, 2 table- spoons melted butter, 1 tablespoon sugar if desired. Beat eggs to- gether, add sour milk, next add flour sifted with baking powder, salt, soda and.sugar. Beat well and add melted butter. Bake in gem tins. MABEL STOWELL. Corn Griddle Cakes. 2 cups flour, 14 cup cornmeal, 114table- spoons baking powder, 114 teaspoons salt, one-third cup sugar, 1% cups boiling water, 114. cups milk, 1 egg, 2 tablespoons melted but- ter. Add meal to boiling water and boil five minutes, turn into bowl, add milk and remaining dry ingredients mixed and sifted. Then add egg well beaten and butter. Cook same as other griddle cakes. DR..H. B. GOBTZMAN Scotch Short Bread. 1 lb. butter, 1 heaping cup of powdered sugar. Cream together with hands. Sift in 3 cups flour, 1 cup at a time, work well together. Put mixture on baking board and work in another cup flour. Cut in three round cakes. Bake in hot oven. MRS. W. H. LEITER, Cameron. Cheese Dreams. Cut bread thin, toast, butter it and put slices of cheese between two pieces. Salt and pepper. Dip in beaten eggs and fry in hot butter until brown. Serve while hot. A good break- _ fast dish. MRS. A, W. McKINNON, Graham Bread. 1 pint milk, 1 tablespoon butter. Scald to- gether until butter is melted; turn into bread pan. When cooled to blood heat add 1% pint of yeast. Make a light batter using white flour. Beat thoroughly. Set in warm place to raise. When risen to twice its bulk knead down again, then add three tablespoons molasses, 2 level tablespoons salt and sift in graham flour to make _afirm dough. Knead 20 minutes. Roll into loaves and let raise to twice its bulk. Bake fifty minutes. | 3 ed MRS. W. T. HUFFMAN. us : yey, F i Nnune ae, ae 4 Pi Me ge, SL bins CN Ree Je a ae 6 CARBON COUNTY COOK BOOK L] Corn Bread (New Orleans). 114 pints Indian cornmeal, 14 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 heaping teaspoons baking powder, 1 tablespoon butter or lard, 114, pints milk, 2 eggs, Sift together cornmeal, flour, sugar, salt and baking powder. Rub in shortening, add eggs beaten and milk. Mix into a moderately stiff batter; pour from bowl into shallow cake pan. Bake in hot oven for thirty minutes. MRS. SUSIE ALLDREDGR. Good Raisin Bread. The day before baking start your yeast. I usually save the water (without salt) from my potatoes at noon. ‘When this is cooled just luke warm add 14 cake yeast foam and 3 level tablespoons of sugar. Set in warm place and it will be ready to use next morning. Take about 3 quarts of flour, sift thorough- iy, add 14 cup lard, two cups milk, 2 tablespoons salt and 14 cup of sugar. Mix with the yeast, prepared as above, to a good soft dough Add about 2 cups of seedless raisins, washed and sifted over with a little flour. Knead well. Let raise in a warm place until light. Work down. Let raise a second time. Mold into loaves. When they are light bake in moderate oven over 45 minutes. This is fine. : MRS. GEORGE MORGAN,