Machias Cook Book

j\-bout the food prepared by famous cooks : C-howder, and chops, and cake, and punch, and pie, H-ungry and thirsty folks to satisfy. J-n this small volume those who buy may read /^-ll kitchen wisdom that a queen could need ; S-ecrets of culinary skill and art, C-oaxing the palate, and through it, the heart. O-ur name, "Machias," is a guarantee O-f excellence for every recipe. K-eep, then, this book upon the pantry shelf; B-ut do not quite forget 'tis in oneself, Q-h man, the pleasure lies when at a feast, Q-ne bitter word will spoil the sweetest taste ; K-indness and love can make the worst the best. *'Now good digestion wait on appetite And health on both." GOOD RAISED BREAD. I pint boiling water, cooled till lukewarm; stir into this a scant half cup of yeast, a little salt and sugar, and flour to make a thick batter. Mix this at night, and keep slightly warm. In the morning take I pint of new milk and i pint of boiling water, scald both together with a little lard, and set away to cool. When lukewarm, add the batter, 2 spoonfuls of sugar and a little salt. Then mix and raise in the usual way. Mrs. T. S. Smfth. YEAST BREAD WITHOUT KNEADING. 3 pints of flour, measured before sifting, i tablespoonful sugar,. I small tablespoonful salt, J^ cup of yeast, ^ cup of blood warm< water, 1 pint of scalded milk (or water) in which a small piece of butter has been dissolved. Let the milk cool to blood heat, then just stir the dough together and let rise. In the forenoon make out a pan of biscuit and 6 large biscuit for a loaf. Do not knead a stroke. Julia P. Saunders. SEA FOAM ROLLS. Pour I pint of scalding hot milk on i tablespoonful of butter, i tablespoonful of sugar, i teaspoonful salt. Mix well, and when cool add ¾ a yeast cake and 3 cups of flour, set to raise for 2 or 3 hours, add flour enough to knead, then raise again, and knead the dough again and roll out i inch thick, cut into biscuit. Roll eaeb biscuit into oblong shape, brush with butter and fold over, brush the tops with butter and let rise until very light. Bake in hot oven. Mrs. E. C. Foster, Dorchester. LIGHT ROLLS. At night take two large cups of warm fresh milk, add i yeast cake or i cup of home-made yeast, add flour to make as stiff as pan cake batter, beat well and let raise over night. In the morning add I egg, ^ cup of sugar, ^ cup butter or lard, j4 teaspoon soda, stir in flour and knead, roll, cut out like biscuit, butter and lap one side over the other, let raise and bake. Mrs. Fred Smith, Willmar, Minn. PARKER HOUSE ROLLS. I pint milk, i cup yeast, 2 tablespoonfuls sugar, salt, 2 quarts flour, 2 tablespoonfuls lard ; let it rise over night. Place the flour in a pan at night, and in the centre of it pour the other ingredients, but do not stir together and rise again till about three o'clock. Stir it down the second time, roll it out and cut as for biscuit, spread on them a liitle butter, double them together and place them in a tin to rise before baking. BREAD STICKS, I cup milk scalded and cooled, J^ cup butter, i tablespoonful sugar, I tablespccnful salt, y^ cake yeast or 4 tablespoonfuls liquid yeast, white of i egg, flour enough to knead. Let it rise over night or till light. Then roll into sticks about 9 inches long and about y^ inch thick. Let them rise slowly, and bake in a moderate oven. Very nice to serve with soup. Lucy Ames. HOT CROSS BUNS. 4 pounds iiour, i pound sugar, }^ pound butter, i pint milk, yi pint yeast (or one yeast cake), 7 eggs, a little allspice. Twentyfour hours or more to rise, beat sugar and eggs together, warm milk and butter together, then mix fruit if desired. We use currants. Mrs. C. E. Parker. YEAST BREAD.