Cooking for profit

Same as peach cobbler. Other fruits same way. With apples use cinnamon or nutmeg for flavor. 401— Boiled Rice and Milk. 1 cup rice — J pound. 2 cups water. 1 cup milk. Salt. Wasli the rice in three or four waters, rubbing it between the hands to remove all the flour there may be about it. Set it on to boil in the water and when half done put in the milk. Keep the lid on and never stir it, but simmer at the side of the range and it will not be apt to burn. Serve like oatmeal or cornmeal mush, in a bowl with another bowl full of milk. > Cost of material — rice 4, milk 2; 6 cents a quart or 3 or 4 portions — with milk 4 cents each person. 402— Batter Cakes with Syrup. No eggs needed, and raised with yeast 3 cups flour — 12 ounces. 2½ cups water and yeast. 1 tablespoon melted lard. 1 tablespuon syrup. J teaspoon salt. The yeast may be either ½ cup of potato yeast or ferment, or ⅓ a yeast cake in so much water. Sift the flour into a pan, make a hollow in the middle, strain in the yeast and water, stir around to mix in the flour gradually and when all melted without being lumpy add the other ingredients and beat thoroughly. Let stand in a warm place to rise 6 hours, beat up again and bake. When the cakes are for breakfast mix the batter over night with cold water according to the weather. Cost of material — flour and yeast 3, lard and syrup 2, 5 cents for 3 pints, 24 cakes or 8 orders. See remarks about buckwheat cakes. The cakes cost nothing relatively, it is the syrup, butter, and made of baking that make the expense. 403— Flannel Cakes— Best. 4 cups flour. 4 cups warm water. ½ cup yeast. 1 tablespoon syrup. Lard size of an egg. 2 eggs. Little salt. Mix the flour into a batter with the yeast and water either over night, if it is for breakfast, or G hours before supper. An hour before it is time to bake add the other ingredients — the lard melted and beat well. Bake when light again. Cost of material — flour 3, yeast and syrup 1, lard 2, eggs 4; 10 cents for 2 quarts or 30 cakes — 1 cent each per person. add for syrup and butter 404 — Baking Powder Batter Cakes. Same ingredients as "flannel cakes," but no \east. Put in two large teaspoons of baking powder and beat up with a beater. 405— White Bread Cakes. 2 pressed-in cups bread crumbs. 1½ cups flour. 3 cups water. 2 eggs. Salt. 1 teaspoon baking powder. Remove all dark crust from the bread, and then soak it in a pint of the water several hours, with a plate to press it under. Mash smooth and add the flour, the cup of milk or water, eggs and powder. It always improves batter cakes to beat the eggs light, before mixing them in. No shortening nor syrup needed for the above. Cost of material — bread 2, flour 5, eggs and powder 5; 8 cents for 3 pints or 24 cakes. 406— Graham Bread Cakes. Make like the preceding, with part graham flour, and the crumbs of graham bread . 407— Corn Batter Cakes. 1 heaping cup white corn meal. 1 cup flour — 4 ounces. 1 tablespoon melted lard, 1 egg. Little salt. 2 cups water. 1 tablespoon syrup. 1 teaspoon baking powder. Mix gradually to avoid having lumps in the batter. Add the powder last and beat up well. When you have milk leave out the syrup as the cakes will brown well enough without it. 408— Corn Cakes Without Flour. 2 cups