The Central cook book

Mix with cold water to a real soft or thin mixture, pour in a hot pan greased well with bacon fat, cook in a hot oven. Mrs. J. B. Martin. Corn Bread 34 cup corn meal. V4 teaspoon salt. 1 cup flour. 1 cup milk. 14 cup sugar. 1 egg. 3 teaspoons baking powder. 2 tablespoons melted butter. Mix and sift the dry ingredients, add the milk, then the well beaten egg, and lastly the melted butter. Beat thoroughly. Bake for twenty-five minutes in a shallow buttered pan in a hot oven. Miss Ruta Weatherly. Dainty Recipes in each Knox Gelatine package —)SgK eeeeS—S——esesesese Kentucky Spoonbread 2 cups corn meal. 1 teaspoon salt. 2 eggs. 1% cups buttermilk. 1 teaspoon soda. 114 tablespoons butter. Scald meal before adding the other ingredients. Miss Mildred H. Smith. Southern Spoonbread 2 cups milk. Yo teaspoon salt. 1 cup corn meal. 4 eggs. Scald the milk, and slowly stir in the corn meal, add the salt and let boil two or three minutes. Remove from the fire, add the beaten egg yolks, beat well, then carefully fold in the stiffly beaten whites of eggs. Pour into a buttered baking-dish and bake in a moderate oven one-half hour. Serve hot from the baking dish at the table with a large spoon. Miss Ruta Weatherly. Nut Bread 1 cake yeast. 1 cup scalded milk, cooled. 1 tablespoon sugar. 3 cups flour. 1/3 cup sugar. 2 tablespoons lard. 1 egg (white). 34 cup nuts (chopped). 1/3 teaspoon salt. Dissolve yeast and one tablespoon sugar in lukewarm milk, add one-fourth cup flour and stir thoroughly. Cover and set aside in warm place for fifty minutes or until light. Add sugar and lard creamed, egg whites, nuts, remainder of flour and salt. Knead well and put in greased bowl and let it rise until double in bulk or two to two and one-half hours. Mrs. R. B. Temprieton. Diabetic Bread (Jirch Food Co., Morris Plains, New Jersey) 2 pounds Jirch flour. 2 pints warm water. 4 ounce salt. 1 yeast cake. Dissolve yeast and salt in little warm water, mix thoroughly with the flour, add sufficient warm water to make a thin dough. Allow dough to stand covered for one hour, then turn dough again. Put in warm pans and set to rise in warm place. In another hour it is ready for the oven which should be moderately hot. Small loaves are best and will bake in less than an hour. Mrs. Edward E. Crane. KNOX GELATINE is highest quality and worth its price Buttermilk Biscuits 2 cups flour. 2 teaspoons baking powder. 1 teaspoon salt. 14 teaspoon soda. 2 tablespoons lard. 14% cups buttermilk. Make in soft dough and cut; bake in quick, hot oven about ten minutes. Miss Bertha Ritz. Salt Rising Bread In warm weather, the evening before or at noon in cold weather, scald a pint of sweet milk, add a pinch of soda, onehalf teaspoonful of salt, two tablespoonsful of sugar and while hot stir in corn meal to make a thin batter, and set in a warm lace. Next morning scald a pint of fresh sweet milk, cool with a pint of water, add one-half teaspoonful of soda and the batter prepared the night before, then beat in flour to make a stiff batter. Set in a vessel of warm water until light, which will be in a short time. Have flour sifted in the tray, add a table spoonful of salt, two tablespoonfuls of lard, pour in yeast, knead well, mold into loaves, put in greased pans, set in a warm place and when bread rises and is light it is ready to bake. Miss Ruta Weatherly. Lightning Bread Recipe Peel one medium large potato. Cut into four parts. Add one and one-half quarts of water. Boil until potato is thoroughly done. Strain off water and save it.