Carolina cookery from Quaker kitchens

1 quart of flour 1 tablespoonful of butter 3 eggs 1 yeast cake 1 pint of new milk Dissolve yeast cake in a little luke warm water. Beat yolks, stir in yeast, melted butter, milk and flour. Beat whites of eggs stiff and fold in mixture. Set to rise in a loaf cake pan over night in a warm place. Bake in mod- erate oven. —-Mrs. A. M. Briggs. BRAN MUFFINS | 1 cup of sour milk 1 cup whole wheat or 1 teaspoonful of soda graham flour 6 tablespoonsful molasses 1% cups bran % teaspoonful salt Dates, raisins or nuts if mS liked SABE ol Sift dry ingredients together. Add molasses and then milk. Bake twenty minutes. —Mrs. C. F. Tomlinson. | BUCKWHEAT CAKES. __ — “1 pt. buttermilk ~-- *- Buekwheat flour to make 1 pt. water batter 46 yeast cake : . 2 tbs. molasses Salt 3 1 tsp. soda ~ Dissolve yeast in a little of the: water, add salt to but- termilk and water, combine with yeast and stir in buck-: wheat flour. Let rise over night and in morning add okey oe CAROLINA COOKERY FROM QUAKER KITCHENS molasses and the soda dissolved in a little water. Cook on hot griddle well greased. —Mrs. Thurber. SWEET POTATO PUFFS 2 cups of mashed or strain- 2 egg yolks ~ ed sweet potatoes (pre- 1 cup cream -viously boiled) Pinch. salt cae Whites 4 eggs Put potatoes in double boiler, add cream, stir in beaten yolks of eggs and salt and cook 5 minutes stirring con- stantly. Remove from fire and add egg whites beating until all is very light. Put in deep, well greased baking dish, brush with white of egg and brown quickly. —Mrs. R. K. Marshall. GRAHAM MUFFINS 2 cups graham flour 4 tablespoonsful melted fat % eup white flour 1 tsp. baking powder % cup sugar 1 tsp. soda 1% cups sour milk % tsp. salt Sift fiours with baking powder, salt, sugar and soda, add fat and milk. Mix. Bake in hot’ greased pans, in a moderately hot oven. —Mrs. C. F. Allen. ; ROLLS 1 pt. luke warm water | 1% cup masheé potato — 1-3 cup shortening 1 cake yeast dissolved in 4 1 teaspoon of salt cup of luke warm water. 2 tablespoons of sugar Flour about 3 times amount of liquid. Pour water over shortening, salt, sugar and potato. Add dissolved yeast. Sift in the flour beating with stiff egg beater as long as possible. Work in sufficient flour to make medium dough. Knead until elastic. Allow to rise until double the quantity. Roll out about 1-4 inch in thickness. Cut with round biscuit cutter. Brush over with melted butter—place in greased muffin pans—laying one on top of another. Let rise until very light—bake about 20 minutes. $3 —Miss Elva Blair. apes CAROLINA COOKERY FROM QUAKER KITCHENS EGGLESS MUFFINS ((18 Muffins) 2 cups flour 2 teaspoons sugar 1 cup milk (sweet) 1 teaspoon salt 4 teaspoons Royal baking 2 tablespoons butter powder Mix and sift dry ingredients. Add milk, stirring until all lumps are out; add melted butter. Beat well and bake in greased muffin pans in hot oven twenty to twenty-five minutes. —Mrs. R. K. Marshall. NUT BREAD 1 level cup brown sugar 2 cups white flour 1 cup black walnuts 2 cups milk 1 cup chopped dates 1 tsp. salt 2 cups graham flour 4 tsps. baking powder 1 egg a! Mix dry ingredients and add milk and egg beaten to- gether. Pour into two greased pans and let rise 20 min- utes and then bake in a slow oven. | —Mrs. J. Van Lindley. NUT BREAD 4 cups flour 1 tsp. salt 1 cup sugar ‘4 tsps. baking powder 1 cup milk 1 cup chopped nuts 1 egg 1% eup raisins . Mix well together and then with % cup flour knead mixture into a soft dough. Form into two loaves, put into buttered pans, brush tops with butter and let stand in warm room 20 minutes, then bake in a’ moderate oven. —Mrs. H. A. White. GRAHAM NUT BREAD 3 cups graham flour 4 tsps. baking powder % cup white flour . 1 cup sugar 1 tsp. salt - 1. eup nut meats, chopped