Quaker recipes

1 tablespoon molasses 2 tablespoons corn meal 2 teaspoons baking powder 2 tablespoons melted shorten- 1 teaspoon salt ing or cooking oil 2 cups milk Beat egg well. Add milk and molasses and beat. Blend in dry ingredients. Add shortening melted and cooled. Bake on a hot griddle. ROLLS 1 pint lukewarm water 1 cake yeast dissolved in %4 43 cup shortening cup lukewarm water 1 teaspoon salt Flour about 3 times amount of 2 tablespoons sugar liquid ¥2 cup mashed potato Pour water over shortening, salt, sugar, and potato. Add dissolved yeast. Sift in the flour, beating with stiff egg beater as long as possible. Work in sufficient flour to make medium dough. Knead until elastic. Allow to rise until double in quantity. Roll out about 4 inch in thickness. Cut with round biscuit cutter. Brush over with melted butter—place in greased muffin pans, laying one on top of another. Let rise until very light. Bake about 20 minutes in moderately hot oven (400° to 425°). Miss ELVA BLAIR SPOON BREAD 1 cup corn meal 1 teaspoon salt 2 cups sweet milk 2 eggs 1 tablespoon butter or mar- 1 tablespoon sugar, if desired garine Cook corn meal and milk together until consistency of mush, stirring constantly. Add melted shortening, salt and sugar. Beat eggs separately. Add yolks to corn meal mixture, lastly fold in egg whites. Bake in greased casserole about 30 minutes at 350°. LAURA WHITE (Mrs. Murray) SPOON BREAD 1 cup corn meal 1 egg 34 cup boiling water ¥Y2 teaspoon soda 1 teaspoon salt 1 cup buttermilk 1 tablespoon sugar 114 tablespoons melted Crisco Put the meal into a bowl and pour the boiling water over it. Cover and let stand until cool. Add salt, sugar and beaten egg. Dissolve soda in buttermilk and add to the batter. Mix well. Add melted Crisco. Pour into a deep greased baking dish and bake in hot oven (375°) for 30 5 minutes. Lucy JARRETT (Mrs. E. H.) nnn @UICK ROLLS 34 cup milk 414 tablespoons butter 14 cup sugar 2 envelopes yeast 144 teaspoons salt 3¥4 cup warm water 6 cups sifted flour Scald the milk, add sugar, salt, and butter and cool to lukewarm. Soften yeast in warm water and whip until frothy. Add milk mixture and half the flour. Beat until smooth and add remaining flour. Turn out on floured board and knead. Let rise one hour, then punch down and make out rolls required for immediate use. Balance of dough may be kept in refrigerator for several days or all of dough may be made into rolls which may be stored in a freezer until used. WAFFLES 2 eggs 2 cups flour 14%2 cups milk 3 teaspoons baking powder 6 tablespoons shortening 1 teaspoon salt 2 tablespoons sugar Beat egg yolks, add sugar, milk and melted shortening. Sift together dry ingredients and combine with the first mixture. Mix well. Fold in the stiffly beaten whites and bake in hot waffle iron. Lucy JARRETT (Mrs. E. H.) WHOLE WHEAT ROLLS 43 cup shortening 1 pkg. granulated yeast 43 cup sugar 2 well beaten eggs 1 cup scalded milk 6 to 8 cups whole wheat flour 1 cup boiled mashed potatoes 1144 teaspoons salt Combine first four ingredients. Dissolve yeast in 12 cup potato water cooled to room temperature. Add yeast and eggs. Add flour and salt to make soft dough. Knead well. Cover. Chill. About 114 hours before serving time make into desired shapes. Allow to rise. Bake. GRAPENUTS BREAD 1 cup Grapenuts 3 cups flour 1 beaten egg 1 teaspoon salt 2 cups milk 4 teaspoons baking powder Y2 cup sugar Combine Grapenuts, egg, milk and let stand about % hour. Add sugar. Sift together flour, salt and baking powder and add to mixture. Mix thoroughly, Pour into well-oiled loaf pan. Bake one hour in moderate oven (350°). MARY FEAGINS (Mrs. Carroll), Guilford College