San Rafael cook book, 1906

CINNAMON BUNS.— Mrs. A. A. Curtis. Make a sponge of 1 pt. of sweet milk, 1 heaping cup of lard, % pt. of yeast, % cup of sugar, 1 qt. of flour; set at night. In the morning add 2 eggs beaten light, and salt; make up stiff as for bread. When light divide into two parts, roll out about an inch thick, and narrow; spread with the mixture, and roll as for jelly cake; cut in slices; lay in pan to rise again; bake 20 minutes. Mixture. — % lb. of butter, browned to a rich brown; when cool add enough sugar to absorb the butter, and about 2 tablespoons of water; add enough sugarto absorb both water and butter; flavor with cinnamon. RUSKS.— Mrs. W. F. Jones. 1 pt. of new milk, 1 cup of sugar, % cup of butter, 2 eggs, a little "more than 1 qt. of flour. Cream the butter and sugar, beat the eggs well and add to them the tepid milk. Mix and add the sifted flour, beating well. Then dissolve 1 cake of yeast in a little tepid water or 1 cup of potato yeast, and stir into the sponge. Put in a warm place until morning. Then add enough flour to knead on the board and let rise again. When light make into round biscuit and drop in the center of a muffin ring, and when light bake a delicate brown. Before putting into the oven brush with melted butter. PARKER HOUSE ROLLS.— Mrs. W. J. Dickson. Boil 1 pt. of milk with butter about the size of an egg. When cool add 1 teaspoon salt, % cup yeast, and flour enough to make a thick batter; stir well. When light, knead fifteen minutes; roll out, cut with a large cutter, spread with butter, fold over, put In the pans, and when light, bake in a quick oven. A little sugar may be added if preferred. BOSTON BROWN BREAD.— Mrs. W. F. Jones. 1 coffee cup corn meal, 1 coffee cup graham, 1 coffee cup white flour, % coffee cup molasses, 2 coffee cups sour milk, 1 teaspoon salt, 1 heaping teaspoon soda and 1 of baking powder sifted with the white flour. Steam 3 hours in a funnel steamer. BOSTON BROWN BREAD.— Mrs. E. A. Hartman. Made in a minute, and sure to be good; never fails! 1 cup of molasses, 2 cups of cold water, 2 teaspoons of soda, and mix. Stir this mixture into 2 cups of white flour and 2 cups of graham flour. Boil in pudding pail 3 hours. RAISED MUFFINS.— Mrs. Geo. M. Dodge. 1 cup sweet milk scalded and a small piece of butter melted in it. Add to this enough flour for a stiff batter, a little salt, 1 tablespoon of sugar and ^ cup of yeast. Beat well and let it rise over night. In the morning beat in one egg and let it rise again in gem pans for about 20 minutes. Bake 15 minutes. WHOLE WHEAT MUFFINS.— Mrs. McMahon. Make batter of 1 pt. sweet milk, 1 teaspoon sugar, 1 of salt, 1 tablespoon butter, % cup of yeast; add flour enough to make a thin batter; let rise. When light, add 2 well-beaten eggs and % teaspoon soda; let stand % hour to rise. Bake in quick oven. MUFFINS.— Mrs. W. F. Jones. % cup of sweet milk, 2 eggs, 1 tablespoon sugar, melted butter the size of an English walnut, salt, 1 teaspoon baking powder sifted with 1½ cups of flour. Bake quickly until a light brown. SCONES — Agnes B. James, Ca. 1 qt. flour, 1/2 cup melted butter, 2 cups sour milk, 1 teaspoon cream of Tartar and the same of Soda, a pinch of salt, sift the cream of tartar in the flour and dissolve the soda in a little boiling water. Roll out about % an inch thick and cut any shape desired. Bake on griddle. WAFFLES.— Mrs. A. A. Smith. 2 eggs beaten separately, % cup of melted butter, 4 cups of flour, 2 teaspoons of baking powder, milk sufficient to make a thin batter. 3 tablespoons to a medium sized waffle iron. Be sure and have the iron well greased on both sides and very hot. Excellent. RICE GRIDDLE CAKES.— Mrs. W. F. Jones.