Cream jITw^tw.— Beat the yolks of three eggs with one teaspoon salt and stir in a half-pint sweet cream adding a half-pint of flour✪ Cream Muffins and lastly the whites of the eggs beaten to a stifl" froth. Bake in buttered gem pans in quick oven from ten to fifteen minutes. Chaham Muffins. — One egg, heaping tablespoon butter, one and a half cups milk, little salt, one teaspoon baking powder, Graham flour to stifien. Put in slightly heated gem tins and bake. Oraham Muffi^ns. — ^Two cups sour milk, two tablespoons brown sugar, a little salt, one teaspoon soda, sufficient Graham flour to maie moderately stifi*. If not convenient to use sour milk, use sweet, adding cream* of tartar. Indian Muffins. — ^Two cups Indian meal scalded with as little water as possible, one cup flour, one cup ^^^^ ^^^^_ tf^^Bl sweet milk, one tablespoon butter, half ^^^ ^^^r ^^^^' cup sugar, one small cup yeast. Let rise Hompaa. Learc«kePaa. 8««iiopraa. oyemight and bake in rings for breakfeast. Rice Muffins. — One cup cold boiled rice, two eggs, one quart milk, one tablespoon butter, one teaspoon salt, one pint flour✪ Rice Muffins and ft teaspoon baking powder. BREAKFAST AND TEA CAKES. 39 IfuTi/a PuiFs. (for tea). — Rinse a saucepan in water to lessen risk of burning and heat one pint of new milk >yith a quarter pound of butter to boiling, stir in smoothly a half pound of flour and when coolbeat in the yolks of ^"^ ^*^ nine eggs✪ Huffa Puffs (for tea), adding the whites beaten to a stiff froth last. Bake in gem nans or cups, half filled, twenty minutes in hot oven. Some add a tablespoon of sugar. Egg RolU. — To three well beaten eggs add one cup each of sugar, yeast and lard or butter, and a pint of sweet milk. Sponge at night, mix in the morning, adding a little soda ; roll them as pie crust, spread with lard, roll up and bake. Everg-Day Soils. — Take a piece of bread dough on baking day, when molded out the last time, about enough for a small loaf, spread out a little, add one eeg, two tablespoons sugar and three-fourths cup lard ; add a little flour Erery.D.y rou.. and a small teaspoon soda✪ Every-Day Soils if the least bit sour ; mix well, let rise, mold into rolls or biscuits, set to rise again, and they will be ready for the oven in twenty or thirty minutes. Finger JRolls— Three and one-half cups sweet milk, one cup butter and lard mixed in equal proportions, one cup potato yeast, flour enough to make into dough. Let rise overnight ; m the morn- ing add one beaten egg, half cup sugar ; knead well and let rise. With the hands make into balls as large as a small hen's egff, then roll between the hands, or on a floured board, into long rolls, about four in- ches long and three-quarters of an inch in diameter, or size of the second finger ; place in even rows in the pans, not too close together, or in roll pan. Let rise until light, bake delicately, and glaze by brushing Eghtly with the white of an egg. Or, to bread dough add half cup sugar, an egg, and cup butter, let rise and roll as above. French Soils. — Peel six medium-sized mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander ; when cool enough so as not to scald, add flour to maice a thick batter, beat well, and when lukewarm add one-half cup pota- to veast. Make this sponge early in the morning, and when light turn into a bread pan, add a teaspoon salt, half cup lard, and ✪ Finger Rolls

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Cream jITw^tw.— Beat the yolks of three eggs with one teaspoon salt and stir in a half-pint sweet cream adding a half-pint of flour and lastly the whites of the eggs beaten to a stifl" froth. Bake in buttered gem pans in quick oven from ten to fifteen minutes. Chaham Muffins. — One egg, heaping tablespoon butter, one and a half cups milk, little salt, one teaspoon baking powder, Graham flour to stifien. Put in slightly heated gem tins and bake. Oraham Muffi^ns. — ^Two cups sour milk, two tablespoons brown sugar, a little salt, one teaspoon soda, sufficient Graham flour to maie moderately stifi*. If not convenient to use sour milk, use sweet, adding cream* of tartar. Indian Muffins. — ^Two cups Indian meal scalded with as little water as possible, one cup flour, one cup ^^^^ ^^^^_ tf^^Bl sweet milk, one tablespoon butter, half ^^^ ^^^r ^^^^' cup sugar, one small cup yeast. Let rise Hompaa. Learc«kePaa. 8««iiopraa. oyemight and bake in rings for breakfeast. Rice Muffins. — One cup cold boiled rice, two eggs, one quart milk, one tablespoon butter, one teaspoon salt, one pint flour and ft teaspoon baking powder. BREAKFAST AND TEA CAKES. 39 IfuTi/a PuiFs. (for tea). — Rinse a saucepan in water to lessen risk of burning and heat one pint of new milk >yith a quarter pound of butter to boiling, stir in smoothly a half pound of flour and when coolbeat in the yolks of ^"^ ^*^ nine eggs, adding the whites beaten to a stiff froth last. Bake in gem nans or cups, half filled, twenty minutes in hot oven. Some add a tablespoon of sugar. Egg RolU. — To three well beaten eggs add one cup each of sugar, yeast and lard or butter, and a pint of sweet milk. Sponge at night, mix in the morning, adding a little soda ; roll them as pie crust, spread with lard, roll up and bake. Everg-Day Soils. — Take a piece of bread dough on baking day, when molded out the last time, about enough for a small loaf, spread out a little, add one eeg, two tablespoons sugar and three-fourths cup lard ; add a little flour Erery.D.y rou.. and a small teaspoon soda if the least bit sour ; mix well, let rise, mold into rolls or biscuits, set to rise again, and they will be ready for the oven in twenty or thirty minutes. Finger JRolls— Three and one-half cups sweet milk, one cup butter and lard mixed in equal proportions, one cup potato yeast, flour enough to make into dough. Let rise overnight ; m the morn- ing add one beaten egg, half cup sugar ; knead well and let rise. With the hands make into balls as large as a small hen's egff, then roll between the hands, or on a floured board, into long rolls, about four in- ches long and three-quarters of an inch in diameter, or size of the second finger ; place in even rows in the pans, not too close together, or in roll pan. Let rise until light, bake delicately, and glaze by brushing Eghtly with the white of an egg. Or, to bread dough add half cup sugar, an egg, and cup butter, let rise and roll as above. French Soils. — Peel six medium-sized mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander ; when cool enough so as not to scald, add flour to maice a thick batter, beat well, and when lukewarm add one-half cup pota- to veast. Make this sponge early in the morning, and when light turn into a bread pan, add a teaspoon salt, half cup lard, and

The new practical housekeeping