The Common sense recipe book

Dissolve half a cake of compressed yeast in a fourth of a cup of warm water, add a teacupful of tepid milk, one tablespoonful of sugar, one teaspoonful of salt, and a pint of flour. Make a batter of these ingredients and set to rise. When light, add a well-beaten egg, three tablespoonfuls of melted butter, half a teacupful of currants, half a teaspoonful of cinnamon, and flour to make a stiff dough. Knead until it is very fine and then set to rise again. When light, mould into small round biscuits, set close together in a shallow pan, and when they are very light brush over the top with a little white of egg mixed with sugar, or just simply sweetened water. Bake evenly in a moderate oven. OATMEAL GEMS. One pint cooked oatmeal, one pint sweet milk, four tablespoonfuls sugar, two beaten eggs, one teaspoonful salt, two table- (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 You will greatly improve your Custards and Blanc Manges by adding a little spoonfuls melted butter, two teaspoonfuls Eagle Baking Powder, and enough flour to stick together. Bake in hot gem pans in quick oven. GERMAN PUFFS. One pint sweet milk, one-half pound flour, two ounces butter and four eggs. Separate the eggs, and beat the yolks until thick; warm butter and milk together until the butter is melted; when cold, stir in slowly the yolks of the eggs; mix with the flour. Whisk the whites dry, stir through very lightly and bake in buttered cups not half full. ENGLISH MUFFINS. One quart flour, one-half teaspoonful sugar, one teaspoonful salt, two teaspoonfuls Eagle Baking Powder, one and onequarter pints sweet milk. Have batter a little stiffer than for griddle cakes. Have a griddle hot and greased, lay greased muffin rings on it, fill them half full, and turn when risen to the top with cake turned. Do not bake too brown. When dene, pull apart, toast slightly, and butter. Serve at once. RICE MUFFINS: One cup of boiled rice, one cup of sweet milk, two eggs, two tablespoonfuls of melted butter, one teaspoonful of sugar, two of Eagle Baking Powder, and enough flour to make a batter; beat hard and add the baking powder the last thing. Bake in muffin rings. [illustration: EAGLE BAKING POWDER advertisement] ASK YOUR GROCER FOR IT R K p RENAUD, KING & PATTERSON 652 Craig Street DK undertake all kinds of repairs to Furniture. Mattresses re-made Furniture equal to new. MUFFINS—NO. 1. One cup of sugar, one egg, one tablespoonful of melted butter, one pint of sweet milk, three cups of flour, two teaspoonfuls of Eagle Baking Powder, one teaspoonful of salt. MUFFINS—NO. 2. Three eggs, whites and yolks beaten separately, one pint sweet milk, one tablespoonful melted butter, two teaspooniuls Eagle Baking Powder, flour enough to stiffen. SALLY LUNNS. One pint flour, two teaspoonfuls Eagle Baking Powder, onehalf teaspoonful salt. Beat two eggs, whites and yolks separately, add to yolks one-half cup sweet milk or water. Stir slowly into flour, and add one-half cup melted butter. Stir in whites last. Bake in muffin pans two-thirds full. CRUMPETS. Melt one small tablespoonful lard. Add to it one egg and one and one-half gills milk. Beat well, then add one-half teaspoonful salt, one teaspoonful sugar, one and one-half teaspoonfuls Eagle Baking Powder sifted with two and one-half gills flour. Bake in muffin rings in a very hot oven at once, for five minutes. This quantity makes six crumpets. The secret of success is quick making and quick baking. SNOW OVERS. One egg, white and yolk beaten separately, one cup sweet milk, one cup flour, a pinch salt. Bake twenty minutes. [illustration: Advertisement text - partially legible]