Domestic science (Johnson, for schools and homes)

Mix and sift the dry ingredients; add the molasses and sour milk. Beat thoroughly, and pour into a well-greased mould. Cover closely and steam 3 hours. The mixture may be cooked in cups, or in baking powder, or other, cans. It will cook through more readily than in large moulds. Water may b« used instead of sour milk, by reducing the quantity of soda to 1-4 tsp. Soft Graham Bread: 3 c. graham flour, 1 c. white flour, 1 tsp. salt, 4 tbsp. molasses, 2 tsp. butter or lard, 3-4 yeast cake. Dissolve the yetst in 3-4 c. warm water. Sift flours together, put in the other ingredients, (the yeast last). Mix, adding enough lukewarm water to make a soft dough. Let stand in a temperature of from 70 to 90 deg. F., until the dough is light. Beat the dough and pour it into bread pans, no DOMESTIC SCIENCE filling them half full. When raised until pans arc three fourths full, bake in a moderate oven. Beaten Bread: 2 c. milk or water, 1 tbsp. shorten- ing, 2 tsp. salt, 1-2 yeast cake, 1-2 c. water, flour, 2 tsp. sugar. Put the water or milk, salt, sugar, and shortening into a bowl. Dissolve the yeast in the warm water, add it to the mixture, and stir in flour enough to make a batter. Beat it until the flour is thoroughly mixed. Allow to rise until light. Add flour to make a stiff dough, beat well for 15 min., or until light. Place in pans and allow to rise until double its bulk. Bake in slow oven. Drip Coffee: To avoid extracting the tannin from the coffee, use a "drip" coffee pot. This is composed of three sections: The upper section to receive the boiling water, the middle section to receive the ground coffee, and the lower section to receive the coffee which drips from the middle section. Drip Coffee: 6 c. boiling water, 1 c. finely ground coffee. Set the lower section of the coffee pot into a pan of boil- ing water; place the middle section upon the lower, and put the ground coffee into it; place the upper section upon the middle, and pour into it the 6 c. boiling water. Place where the water in the pan will keep near the boiling point, but not boil. When the coffee has filtered through into the lower sec- tion, remove the upper and middle sections, and serve the coffee immediately, or set it where it will stand just below the boil- ing point, but not boil, until ready to serve. In lieu of a drip coffee pot, place the ground coffee in a cloth, tie firmly, and place the mass in the coffeepot. Pour boiling water in- to the coffee pot, and set it where it will keep near the boil* ing point, but not boil, for 20 minutes, before serving. Lemon Ice: 1 pt. water, 1 c. sugar, 3-8 c. lemon juice, 1-2 lemon rind. Place sugar in water and boil five min.; add lemon juice and rind to the boiling syrup, and allow to stand 5 min. Strain, cool, and freeze. The rind may be omitted, if desirable. APPENDIX 111 For Other Fruit Ices, as orange, strawberry, black- berry, raspberry, apple, or cranberry ices, use double the quantity of the desired fruit juice used in the foregoing recipe, and flavor with a little lemon juice, if desired; less sugar may be used for the sweeter fruits. Pineapple Sherbet: 2 c. water, 1 c. sugar, 1-2 can grated pineapple, juice of 1-2 lemon, 1-4 tsp. gelatine, dissolv- ed. Boil sugar and water together for five minutes; cool, and add the other ingredients, and freeze.