Council cook book

Two cups of sour milk, piece of butter the size of an egg, two tablespoons of molasses, heaping teaspoon of saleratus, one egg; stir in graham flour enough to make a stiff batter. SOMMER X KAUfMANN Two Storu--119-12SGraiit Ave. at. Geary, 836-840 Market St., nr. Stockton Good Shoes Only Currant Bread. Two pints flour, three teaspoons baking powder, one-fourth teaspoon salt, two cups flour, one cup currants, one egg, one tablespoon sugar. Corn Bread. One cup cornmeal (yellow), a cup and a half of flour, two tablespoons of sugar, two teaspoons baking powder, a piece of butter the size of a walnut, a cup and a half of sweet milk, and the yolks of two eggs. Add the whites of the eggs, beaten to a stiff froth, and beat as fast as possible for a minute. Pour the dougfi into a warm, well-buttered pan, and bake quickly and steadily for half an hour. The dough should be as soft as ginger-bread dough. Ginger Bread. One teacup sugar, one teacup molasses, one teacup butter, one teacup sour milk, five teacups flour, four -eggs, two teaspoons soda, one teaspoon ginger, one teaspoon cinnamon. Stir butter, sugar, molasses, and spices to a cream. Add milk and flour alternately, eggs well beaten, and stir batter ten minutes. Then add soda dissolved in two teaspoons hot water. Bake in shallow tins in a moderately slow oven. This is a large recipe. Brown Bread. Three cups cornmeal, two cups graham or wholewheat flour, one cup syrup, five cups sour milk, salt, one tablespoon soda. Pour in greased mold and boil four hours. Ring up FRED T. KNOLES, 2000 Fillmore Street, when you need repairs on Locks, Electric Bells, Gas Lighting, Door Openers, Etc., Tel. West 1855. Graham Muffins. One and a half cups flour, one tablespoon sugar, two teaspoons baking powder, salt, one egg, one cup milk, one tablespoon melted butter added last. Muffins. One tgg, one tablespoon sugar, one tablespoon melted butter, one cup milk, one and a half cups flour, with one teaspoon powder. Muffins. One tablespoon of butter, two of sugar, two eggs, one cup of water, two teaspoons of baking powder, one and one-half cups of flour. This will make nine muffins. Doughnuts. One cup sugar, two eggs, one cup sour cream, two cups buttermilk or sour milk, two teaspoons saleratus, salt, flavor with nutmeg, flour for a stiff batter. Pop-overs. One cup milk, one cup flour, pinch of salt, one egg; beat the egg, then add milk, then flour, then salt, and beat thoroughly five minutes with a fork. Warm muffin tins, with a lump of butter as large as a pea in each, and bake three-quarters of an hour in a slow oven. Eat hot. GOLDEN GATE COMPRBSEDYEAST-1 Lwht Brttd Rolb Raiuil Cakes, Etc. Freeh Daily. All Grocers. Save Labels for Premiums. Pop-overs. Three cups of flour, two and one-half cups of milk, seven eggs, one teaspoon salt. Mix half of the flour with half of the milk,, then the remainder df flour and milk mixed together; then break the eggs into the mixture. This recipe makes twenty-eight pop-overs. Nut Bread. Mix together four cups flour, four tablespoons sugar, one-half teaspoon salt, one cup chopped walnuts. Beat one egg well and add to it one and onefourth cups milk; then mix all ingredients together and knead for a few minutes until like biscuit dough. Mold into a loaf and let rise for one-half hour. Bake three-quarters of an hour in moderate oven. The next day slite it and butter and serve with afternoon coffee. Germein Pancakes.