The Elm City cook book

Take one quart sweet milk, two cups boiled rice, 3/4 cup flour. Warm the milk, stir in the above named articles, add half cake compressed yeast, dissolved in half cup warm water, and half teaspoonful salt. Make at noon to use for tea at six. Set in warm place, when ready to cook, add two eggs, well beaten. Bake in waffle irons. WAFFLES No. 2. Three eggs, one cup sweet milk, one heaping teaspoonful baking powder, two level tablespoonfuls lard, a little salt, flour enough to make a batter that will pour. Add the milk to the beaten yolks, then the flour, salt and lard. Add baking powder and beaten whites just before ready to cook. DELICIOUS VELVET MUFFINS. Sift one quart flour with a level teaspoonful of salt in it. Rub into the flour thoroughly two tablespoonfuls butter, mix with it one-half compressed yeast cake dissolved in one half cup warm water, and as much fresh milk as will make a very stiff batter. Beat four eggs very light separately, stir these in, and set in a moderately warm place to rise. In three hours it will be sufficiently light. Bake in old fashioned muffin rings. SPOON BREAD. Scald one cup meal, when cold add butter size of walnut, one-half cup cold boiled rice or hominy, one pint milk, two eggs, well beaten, half teaspoonful salt. To be mixed very thin and served in the dish in which it is baked. CORN BREAD. Three cups buttermilk, one level teaspoonful salt, same of soda, two eggs, corn meal enough to thicken. Bake in deep pan, ) EAEUUUECURUCUUESEREE Cove Cares oOceeeOC TU GTTTTUGECIVTUCUNUBSURECUNEEUEUELUOLEUNDULEUURAUUN EAU SORUTELECLEUOS ENC CRSUESCEEUEDUUUEQCUNERSTOGGELESE : of good cooking comprise nothing that is of more importance than good shortening.. Your food will be deliciously light and free from the greasiness and richness that make lard so objectionable if shortened with or fried in pure, clean, sweet 1 S0406081 0 4E9OKUGOADSGUUNERNUGGG8G5206589542050844080790en90_nvzoeonnayneusauenogaAtsnENaxATeQaRUHs¢@NUUETESURITERGW GEIS QR4¢00501¢FFTEMUETESCRLEREOGRCELanENBsPO=y PFS HRANORN ESE TOUEAAEES OSH MEREGRAPASENEGUNOMEANS AP IRD? “SETAUe Ts TECE” “TOR G RE PMEELRS ETLR SNCS ERAGE DOL“EANGP IN ~~~ TSF" CR OR NEAT E SRRNUEMSESE NESS STN CUURUES SESH SBRESE Py ANG SRNR NEN Look for the Cottolene trade marks—Cottolene” and steer’s head in cotton-piant wreath—on every tin. THE N. K. FAIRBANK COMPANY, Chicago, St.Louis, New York, Boston, Philadelphia, San Francisco, New Orleans. Montreai. Estar TELL OUNAABADRERANSENOMEUD SE GSENESERSEGRNERAD Hung xe." Lit Sours mmmmmanonmnnnn MEXEXEXNDERET SE IER FLAVORING EXTRACTS--AT BRADHAM’S PHARMACY. BREAKFAST MUFFINS. One pint flour, a pinch of salt, and fresh milk enough to make ‘a thin batter, three eggs beaten very ight and added to the batter just before baking. Grease gem pans, fill with batter, and set in a very hot stove. In fifteen minutes they should be done, and if properly made will be as light as possible. No lard is used. MUFFINS. Two eggs well beaten, pinck of salt, add gradually one and half cups milk. Stir together one cup flour, one cup meal, two teaspoonfuls Reyal powder, one tablespoonful white sugar; beat these all well together for several minutes, then add one teaspoonful of melted lard. Beat well and pour inte well greased gem pans. Bake one half hour in hot oven. GRAHAM GEMS. One pint of sweet milk, two eggs, two cups Graham flour, two tablespoonfuls meal, 1 tablespoonful sugar, pinch salt, one heaping teaspoonful Royal powder. Beat well, bake in gem pans half\hour. Buttermilk and soda can be used in place of milk and baking powder. BREAD BATTER CAKES.