The Common sense recipe book

This is a unique delicacy, but why “bun”’ is hard to tell. They are baked in gem pans, and are eaten hot with butter. The recipe is as follows: One cup of wheat flour, one cup of Graham flour, half a cup of rye flour, a heaping tablespoontul of butter, a little salt, a yeast cake dissolved in lukewarm water, and énough milk to make a soft, but not “runny” sponge. Set in a moderately warm place to rise over night. In the morning add two eggs well beaten, a small half cup of sugar, and let stand a few moments. Bake in a quick oven. CORN GEMS: Dissolve one cake of compressed yeast in one pint of lukewarm water, and stir.in one and one-half pints wheaten flour. Let rise until light—about one and one-half hours—and then rub together one-half cup of sugar, two teaspoonfuls of butter, two-eggs, and one teaspoonful of salt. Pour one pint of boiling milk on one large quart of yellow meal, let cool, mix in with “When completely worn out, VIN MARIANI gives fresh strength."—Sir Augustus Harris. ADIES, if you think of BUYING A PIANO of any description get quotations from W.H, LEACH, 49 METCALFE ST.., Who sells cheap, having small expenses and no agents. above, and put in well-greased gem pans. Let stand ten or fifteen minutes, and bake in hot oven about ten or fifteen min- * utes. Makes two and one-half dozen. If made over night, pour one and one-half pints of boiling milk on the meal, let cool, mix in the other ingredients, and let stand until morning; then add one-half pint of warm milk, and put in gem pans, etc., as” before. CORN-MEAL*FLAP-JACKS. Dissolve a yeast cake in a quart of lukewarm milk. Add two and a half cupfuls of Indian meal, the same quantity of sifted flour and a little salt. In the morning stir in two eggs lightly beaten, and a little sugar or molasses if sweetness is preferred. Should the batter not be thick enough, sift in more flour; if too thick, add a little lukewarm milk. Bake on hot griddle. Mixed Biscuits: One-third rye flour, one-third Graham and one-third wheat middlings. Add a little salt, a tablespoonful of sugar,. and a tablespoonful of butter. Mix with warm milk, into which yeast cake has been dissolved. Knead thoroughly, set to rise over night, knead we!l again in the morning and make into biscuits. Raise the second time and bake in a moderate oven. Loaves made in the same way are as digestible as they are palatable. GRAHAM GEMS. Two cups buttermilk, one cup of wheat “flour, two cups of Graham flour, one teaspoonful of saleratus, a pinch of salt. Bake in cup tins, m — PARISIAN eases LUBY’S AIR RENEWER “M T LIME FRUIT * ip BU ULO Maes IN HOT WEATHER The very best of Temperate Drinks. To be had from all Grocers and Druggists THE MOST WHOLESOME DRINK FOR THE SUMMER BUCK WHEAT GAK ES: Mix thoroughly together one quart of buckwheat flour, one teaspoonful salt, three teaspoonfuls Eagle Baking Powder, one gill of cornmeal, three tablespoonfuls of molasses, and sufficient milk or water to make a thin batter. If preferred, half a pint of wheat flour and one and one-half pints of the buckwheat can be used. The cakes will brown better if all milk is used. Cook as soon as mixed. They will be lighter if cooked before the gas escapes, and it is preferabie to mix at a time only so much as will be cooked within fifteen minutes. Cornmeal makes them less tough, and some prefer cornmeal both in buckwheat and wheat cakes. BUNS.