The Institute cook book

IV^ cups milk, scalded and cooled 1 teaspoon salt 21/2 cups sifted flour Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), flour gradually, and salt. Beat thoroughly; cover and set aside to rise for about one hour, in a warm place, free from draft. When light, stir well and bake on hot griddle. If wanted for over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place. BUCKWHEAT CAKES No. 1 1 cake compressed yeast 2 level tablespoons brown sugar 2 cups lukewarm water 2 cups buckwheat flour 1 cup milk, scalded and cooled 1 cup sifted white flour V/z teaspoons salt Dissolve the yeast and sugar in the lukewarm liquid; add buckwheat and white flour gradually, and salt. Beat until smooth; BREAD, HOT-CAKES, ETC. cover and set aside in a warm place, free from draft, to rise — about one hour. When light, stir well and bake on a hot griddle. If wanted for over night, use only one fourth cake of yeast and au extra half teaspoon of salt. Cover and keep in a cool place. BUCKWHEAT CAKES No. 2 1 pint buttermilk Pinch of salt Buckwheat flour 1 tablespoon molasses Vi cake yeast Vi teaspoon baking soda Into the buttermilk stir enough flour to make a soft laatter; add the yeast cake dissolved in a little warm water and the salt and beat thoroughly. Let rise over night and in the morning stir in the molasses and baking soda. Save a cup of the batter to be used instead of yeast for the next baking. RICE CAKES 1 cup flour 2 eggs 2 teaspoons baking powder 1 tablespoon melted butter Milk 1 cup boiled rice Mix and bake as directed for Griddle Cakes No. 1, beating the rice into the milk before adding. CORN GRIDDLE CAKES 14 cup corn meal 1 cup flour 3/4 cup boiling water 2 teaspoons baking powder Milk (about Vi cup) 1 egg 1/2 teaspoon salt 2 tablespoons molasses Add meal to boiling water and boil five minutes; when lukewarm stir in the milk; add dry ingredients, sifted, the beaten egg and molasses. Bake on a hot griddle and serve with butter and maple sugar. CRUMB GRIDDLE CAKES Y4 cup bread crumbs 1 egg 1 cup milk 1/2 teaspoon salt V2 tablespoon butter i/^ cup floiu' 1 teaspoon baking powder Cook the crumbs, milk and butcook for fifteen minutes; rub through a sieve; cool and add the yolk of the egg and the dry ingredients sifted. Fold in the white and bake on a hot griddle. Family of°Four BREAD, HOT-CAKES, ETC. MOLLETE 1/2 cup cold winter squash V2 cup com meal 1/2 cup milk yi cup flour 1 egg V4 teaspoon salt 1 teaspoon baking powder Beat the squash with the milk and egg; add the other ingredients; mix all together into a smooth batter and bake in small cakes on a hot griddle. In Mexico these are served hot, with a little sugar sprinkled on each. DROP DUMPLINGS 2 cups flour 2 teaspoons baking powder Vz teaspoon salt 1 scant cup milk Mix the flour, salt and baking powder; stir in the milk and drop the batter by spoonfuls into the boiling stew. Cover and cook for ten minutes. If preferred, they may be dropped on a buttered plate and cooked in a steamer over boiling water. In either case they should be served immediately. ROLLED DUMPLINGS y-2, cup suet 1/2 teaspoon salt 1 cup flour 14 cup cold water