The National home cook book

KNEADED BISCUIT—Two and one-half cups of flour two and one-half teaspoons baking powder, one-half teaspoon salt; mix well together; one-fourth cup butter worked in with tips of fingers and one scant cup milk added gradually, mixing with knife until stiff enough to knead. Knead five minutes, cut in squares one-half inch ‘thick. Bake 5 Minutes in quickoven. MOTHER'S SODA BISCUIT—Take one quart of flour, teaspoons Royal baking powder, enough soda that will hold on 10-cent piece, small tablespoon lard or dippings, one-half teaspoon salt.’ Work all together smoothly with hands, put in sifter three times, moisten with sweet milk, roll a as the family gathers around the table as in old days when I worked it on the kneading board. Place our tins containing the loaves, which, by the way, should be just a trifle over half full, in a warm place covered with lightweight covering, and when raised to top of tins place in oven and bake three-quarters of an hour. With bread-making as with other well-meaning efforts of life, do not be satisfied, neither be discouraged. The beginner may bake three or four batches before attaining to her ideal loaf, but patience pays, and it's the easiest made bread.. MUSH BREAD. MUSH BREAD—This is one of the daintiest of all the quick breads. Put one pint of milk in a double boiler; when hot stir in slowly two-thirds of a cupful of granulated cornmeal, either white or yellow. Stir until the mixture begins to thicken; it must not be stiff, but a little more than mush. Take from the fire, drop in, beating all the while, the yolks of four eggs; then stir in the well-beaten whites. rn the mixture into a baking dish and bake in a quick OM ae for about 30 minutes. if OATMEAL BREAD. Pour one quart boiling water over two cups oatmeal, add one-half cup molasses and two tablespoons shortening. When cool stir in one-half yeast cake, two quarts flour and two tablespoons salt. Mix well and let it rise until morning. ee Then pour into pans, let it rise until light and bake one *, This makes two loaves. Bh has been soaked in warm water; when thoroughly dissolved, let stand over night; stir thoroughly next morning and dip in tins. This makes two loaves of bread. - VIRGINIA BATTER BREAD—Two eggs, one teaspoonful of salt, one quart of sour milk, three-fourths of a teaspoonful of soda, one pint of cornmeal. Beat the eggs, stir the soda in the milk till it foams, sift the salt with the meal, stir the meal into the milk, adding the eggs. Beat hard for two minutes, pour into a greased china baking dish, and bake in a moderately hot oven till brown. ‘. WHITE BREAD—Bread is the one thing for which I am famous among my acquaintances. My mother and grandmother before me held the premium on their bread and I use the old-fashioned method. Pes The evening before you wish to bake, boil three potatoes. When done mash well and add water in which they were boiled with enough clear water to make two-thirds of a ‘gallon. When this cools add one teaspoon salt, three tablespoons sugar, with one cake yeast foam well dissolved. In the morning set aside one pint of solution, which add next time you bake instead of one cake of yeast foam. Strain the liquid and add flour until you have a nice sponge. Let an hour or two pass, when the sponge has become very light, sprinkle with one large tablespoon salt, mix flour into it until it will knead without sticking to board. When sure the mixture is well kneaded, put in greased pan until it doubles its bulk, when it is to be gently molded into loaves. When they double in size they are ready for oven. I have always made bread a special study and believe the usual housekeeper ruins her bread in the oven. Allow bread