The National home cook book

etry saving a pint of yeast; it will give you delicious read if. you bake once or twice a week, and is less beings LIGHTNING BREAD—The yeast: Stir well tomeunen on blespoon salt, two tablespoons sugar, three tablespoon ; one pint boiling water; to this add seven mediumpotatoes (boiled and mashed fine), one pint of the hot in which they were boiled, and three pints cold water; tir in 2% yeast cakes previously dissolved in a little water, cover with a cloth and keep warm 10 hou ; put in a {LR Ger cool place to use as needed. 7. = + Fae LPs ean ee On) Pe TS Sia tates hah ee ate Ce Reais g fetoese Wad : - ne The ysis) eda: ty ; rs . pay “oven, covering “auch. Makes one large loaf. STEAMED GRAHAM LOAF, which my family calls very mice, is made of one-half cup sugar, two teaspoons salt, one | yeaspoon soda, one tablespoon melted butter, two teacups of — _youttermilk, four teacups of graham flour, Steam two hours — “a@nd bake 15 minutes. This has been a favorite recipeinmy family for years. er: ois ed an BG, GINGERBREAD. ieee - Three-quarters cup molasses, one-half cup sugar, one ese, one cup warm water, one teaspoon soda dissolved in water, two cups flour, one teaspoon baking powder, one-half — teaspoon Salt, one teaspoon cinnamon, one teaspoon ginger, — ift dry ingredients together; lump of lard size of egg. Mix in order given, pouring melted lard in last. + anne SOUR MILK GINGERBREAD—One-half cup sugar, oné= half cup butter or lard, one egg, one-half cup sour milk, 4 Pere bale teaspoon soda, two cups flour, one teaspoon ginger, — Pinch of salt, one-half teaspoon cinnamon. ; & ee ' SOFT GINGERBREAD—One cup molasses, one-half cup §ugar, one-half cup hot water with a teaspoon of soda dissolved — in it, a teaspoon of ginger and one of cinnamon; stir in flour an oO make a soft batter and bake in dripping pan. cakes ic SPONGE GINGERBREAD—Take one cup sugar, one cup sour milk, one small teaspoon soda, one cup molasses, four eggs (the whites and yolks beaten separately), one cup butster, one tablespoon ginger, one cup raisins, four cups flour, — in place of sour milk and soda you may use sweet milk and — ‘baking powder. 5; ei make a very stiff batter; also add the lightening previously _ prepared. Stir well and place in a warm position (I put the ea in a two-quart basin containing warm water and let he Indian meal from the other ingredients, thus preventing its — alling to the bottom of the dish. Now pour this into the breade | RAISED BISCUIT—Take same quantities as for one loaf, a knead 10 minutes, add one tablespoonful lard, make into balls, “let rise and bake. These require about one hour to rise and bake. SUGAR BISCUIT—Cream one tablespoon lard, one cupful Sugar and two beaten eggs. Add one cupful milk and beat to a cream. Sift two large teaspoons baking powder and a pinch of salt with three cups of flour. ‘Mix into smooth bat- — ter, fill muffin rings half full and bake a delicate brown. Serve hot with butter or maple syrup. These are fine for lunch or tea. Makes 16 biscuits. Ms SWEET POTATO BISCUIT—Boil four medium-sized sweet potatoes. When done drain, peel, mash fine with one tablespoon butter; add two cups sweet milk, one well-beaten egg. Add one teaspoon salt,, one tablespoon sugar, two rounding teaspoons baking powder, and two cups flour. Add to potato mixture and mold into a rather stiff dough. Roll out and cut with small biscuit cutter. Bake in hot oven. Excellent with maple syrup. SWEET POTATO BISCUIT—Two cupfuls of flour, one -cupful of boiled and mashed sweet potatoes, one teaspoonful of sugar, one teaspoonful of salt, one tablespoonful of butter, one-fourth of a teaspoonful of soda and enough buttermilk to make a soft dough. Roll and cut with a biscuit cut- ‘ter and bake in a quick oven.