Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

1% C. fine, stale crumbs % C. flour 11/2 C. scalded milk 34 t. salt 2 Tb. fat, butter, lard 1% T. baking powder or cooking oil 2 Tb. sugar 2 eggs well beaten Soft Corn Cake. 11/4 C. cornmeal 2 eggs 1 T. soda 2 C. sour milk 1 T. salt 2 Tb. melted butter Mix soda, salt and cornmeal; gradually add eggs, well beaten, and milk. Heat thick frying pan, grease sides and bottom with butter, turn in mixture, place on middle grate in hot oven and cook 20 minutes. Golden Corn Cake. (From Miss Farmer.) 34 C. corn meal 1/2 T. salt 11/4 C. flour 1 C. milk 14 C. sugar 1 egg 5 T. baking powder 1 to 2 Tb. melted butter Mix and sift dry ingredients; add milk, eggs, well beaten, and butter. Bake in shallow buttered pan in hot oven 20 minutes. Bread Muffins. (Very inexpensive.) 1 qt. flour 2 T. salt 21/2 Tb. baking powder IVs C. milk Steamed Brown Bread. 1 C. pinhead oatmeal or 1 Tb. soda cream of wheat 1 T. salt 1 C. corn meal 1/2 C. molasses 1 C. Graham flour 2 C. sour milk or a little less of sweet milk Mix in order given. Steam in buttered baking powder cans for 3 hours. Remove the lids and dry out in a slow oven. Raisins may be added to this recipe if desired. Parker House Rolls. 8 C. (2 qts.) flour 2 C. milk 1 T. salt 1/2 C. sugar 2 Tb. butter, lard or cot- % cake compressed yeast tolene 1 C. warm water Mix and sift flour and salt, and work in the shortening thoroughly. Dissolve the yeast in lukewarm water. Scald the milk, dissolve the sugar in it after it is taken off the fire. Cool milk until it is lukewarm, mix yeast with it. Make a hollow in the center of the flour and pour into it the milk and yeast mixture. Sprinkle a little of the flour over the top. Cover well and set it to rise. If this is done at five o'clock, at ten 0 'clock stir the whole together thoroughly with a spoon. Cover and let rise over night. In the morning turn the dough onto a slightly floured board, work together a little, and roll it evenly V2 inch thick. Cut into rounds with a good-sized biscuit cutter. Place a piece of butter on one side and double the other side over it, so the edges meet. Let them rise until nearly doubled in size, about one and one-half or two hours, and bake in a hot oven for 20 minutes. Place rolls in greased pan far enough apart to give room for them to rise without running together. Glaze the surface before removing from oven. Tomato Cocktail. 6 large, ripe tomatoes Dash of tabasco 1/2 T. grated onion 1 T. Worcestershire % Tb. salt 4 Tb. tomato catsup Skin tomatoes, cut crosswise, remove all seeds, chop pulp and mix with other ingredients. Set in refrigerator several hours to ripen. Serve as first course at lunch or dinner. Red Bean Soup. 1 lb. red beans soaked over night. Boil in about 2 qts. water until skins leave easily. Pass through puree sieve and add to roux. Make roux, using: 2 Tb. fat of ham or bacon drippings 1 onion, minced 2 small cloves or garlic minced and fried in fat, and then flour added 2 Tb. flour Let soup boil for 15 minutes after roux is added. Serve with small squares of toasted bread. Vegetable Soup with Stock. 6 lbs, shin of beef % bay leaf 6 cloves % T. pepper corns 2 sprigs parsley 3 sprigs thyme 3 qts. cold water 1 Tb. salt