The Common sense recipe book

Three heaping tablespoonfuls of sour cream; put in a bowl or vessel containing a quart, and fill two-thirds full of sweet milk, two teaspoontuls cream tartar, one teaspoonful of soda, a little salt; pour the cream in the flour, mix soft, and bake in a quick oven. SLRAW BERRY SHORTCAKE: Make good biscuit crust; bake in two tins of same size and shape; mix berries with plenty of sugar, open the shortcake, butter well, and place berries in layers, alternating with the crust; have the top layer of berries, and over all put Charlotte russe or whipped cream. Fresh Biscuits: Into one pint of sifted flour rub one tablespoonful of butter, one tablespoonful of lard and one small teaspoonful of salt. Dissolve one cake of yeast in a pint of lukewarm milk and make a moderately stiff dough. Set in a moderately warm place, free from draught, to rise. When well risen (which will be in about one hour) make into biscuits, set them to rise, and bake in a : 9 Sugar Cured HARPER S HAMS AND BACON are the best. i) AMES Mi. AIR Health Specialties in ] _—s« BSSSVEeEEee BREAD and FOOD TELEPHONES 1025, 1340, 6488, 5052 % For Infants and Invalids. quick oven. When baked, brush over the tops lightly with milk, Note.—Bread and biscuits can be mixed at the same time, and thus save time and labor by making a little larger batch. In the morning take enough of the light dough to make as many biscuits as are necessary. To a quart bowl of dough add a heaping tablespoonful of butter. Work in well, sifting in a little more flour if necessary. Do not roll out, but make into small biscuits with the hands, and set in a warm place to rise. Cover with a bread cloth, and when very light bake in a quick oven. Chicago Rolls: Miss Wister. One pint of milk, one ounce lard, pinch of salt, one pound flour, one egg, two tablespoonfuls yeast. Heat the milk and cut the Jard up in it. Add salt. When lukewarm add the flour, egg (well beaten) and yeast. Beat all well together and set to rise not less than three hours before wanted. When risen form into rolls with as little handling as possible, and let stand in a warm place for half an hour before baking to recover from the handling. Bake on tins. BREN CH ROLLS: Time, three-quarters of an hour. One ounce of butter, half a pint of milk, two spoonfuls of yeast, one egg, a little salt, one and a half pounds ot flour. Warm the butter in half a pint of milk; add a little salt, one egg, well beaten, and two spoonfuls of yeast, and mix in a pound and a half of flour. Let it rise an hour and a half, knead it well, make it into rolls, and bake them in a quick oven on tins. The Leavening Power of .. . EAGLE BAKING POWDER is undoubted Without exception the best value in the market i ans . in Boots and Shoes can | be secured at THE SHOEIST (Ere eaten! a ALSO AV eval: | ECS cath sei FP PARKER HOUSE ROLLS. Mrs. Owens. Two quarts sifted flour, one pint milk, two tablespoonfuls lard, one tablespoonful sugar, one-half cup yeast. Put the flour into a bread-pan. In the centre of it pour the milk that has been boiled with the lard melted in it, and let cool; add the sugar and yeast. Let stand two or three hours without mixing, then knead and let rise again. When light make into small rolls; let rise in the pans, and bake about fifteen minutes. Md) FE, WAVER Eee VUE Yo ES ea Nie