The Portland Woman's Exchange Cook Book

and set in a warm sheltered place to rise. It should be quite light in an hour and a half in winter, an hour in summer. Work in the rest of the flour until you have a soft dough. Knead 3 minutes and set to rise with a folded cloth over the bowl to exclude air. When it has doubled its original bulk, turn out upon your kneading board and work quickly, but lightly, with fingers, not fists, for 1 minute. Roll with quick strokes and few into a thick sheet. Rub over with melted butter (not hot). Roll up and knead 1 minute longer to incorporate butter. Roll again and cut with biscuit cutter Butter one side and fold over. Bake in brisk, steady oven. Mrs, /. K. Gamble. Molasses Bread. 1/2 cup butter. Yi cup sugar. 2 eggs. 1 cup molasses. 1 cup boiling water. 2|/2 cups sifted flour. 2 teaspoons soda, level. 1/2 teaspoon ginger, scant. Cinnamon and cloves. Put soda in j/2 cup of molasses until it foams. Cream butter and sugar, then add a little flour, a little hot water, until all is in. Add the molasses before using all of the flour and water. Bake j/2 hour in a slow oven. Grease pan, then sift in flour and shake out. Mrs. E. I. DeHart. German Coffee Bread. 1 cup scalded milk. J4 cup sugar. 1-3 cup butter. 1/2 teaspoon salt. 1 egg- 1-3 yeast cake dissolved in a little warm milk. Yi cup seeded and chopped raisins. Add butter, salt and sugar to milk. When lukewarm, add dissolved yeast cake, well-beaten egg, raisins, and enough flour to make a stiff batter. Let rise over night. In the morning spread in buttered dripping pan Yi inch thick. Cover and let rise again. Before baking, brush over with beaten egg and cover with the following mixture: Melt 3 tablespoons butter, add one-third cup of sugar, 1 teaspoon cinnamon. N. C. B. Coffee Cake. Yi cup butter, creamed with 1 cup sugar. 2 eggs. 1 cup milk. 2 heaping cups flour. 2 heaping teaspoons baking powder. Filling, 1 cup brown sugar. 1 tablespoon butter. 2 tablespoons flour. Yi cup chopped raisins. 1 teaspoon cinnamon. Put two-thirds of the mixture in the pan, spread the filling over it, then the rest of the mixture and bake. Sally Lunn. Sift together 1 pint of flour, Yi teaspoon salt and the same of powdered sugar. In a large bowl beat stiff 2 eggs, pour on them Yi cup of warm milk, 3 tablespoons butter melted, and 14 teaspoon soda dissolved in a tablespoon of hot water. Now, slowly beat in the sifted flour and J4 yeast cake dissolved in Yi cup warm water. Whip to a smooth batter and turn into a large greased mold to rise. In the morning set the mold in a steady oven and bake for Yi hour, or until the straw comes out clean. Turn out and serve at once. Marion Harland. Sally Lunn. Take a piece of light yeast bread dough the size of a cocoanut ; break 3 eggs and work into it, together with Yi cup butter, Yi cup new milk, 2 tablespoons sugar. Work with the hands until smooth like batter, a little stiffer than for waffles. Put into a cake mold to rise about 1 hour and bake y^ or 1 hour. You can tell by the size of your lump of dough about the quantity of milk, perhaps a little more than a cup will be needed. Mrs. Horton. One Egg Muffins. 3J/2 cups flour. 6 tablespoons baking powder. 1 teaspoon salt. 1 1-3 cups milk. 3 tablespoons melted butter. 3 tablespoons sugar. 1 egg. Mix and sift dry ingredients, add gradually milk, egg (well beaten) and melted butter. Bake in buttered muffin pans 25 minutes. This recipe makes 30 muffins. If half the number is required use half the proportions, with small egg. Mrs. Roger Sinnott. Raised Muffins. 1 pint warm milk. 3 eggs. 1 cup yeast. Butter size of an egg. Stir stiff with flour; when light cut in pieces and bake in rings on hot griddle. Mrs. Scadding. Rice Muffins. J/2 cup cold boiled rice. 1 cup flour. 1 cup milk.