The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

mush; when cool, so as not to kill the yeast, stir all together, knead it as soft as possible, and put it in baking pan to rise; when it cracks open and looks light, bake two hours in stove oven with paper over it, to keep from getting too hard, leaving it in warm oven, not hot, all night. It must bake moderately. A brick oven is the best for leaving in all night. If liked, add two tablespoons of molasses, with a little soda in it. Corn Bread for Breakfast. 3 cups white corn meal or i teacup white sugar yellow corn meal i heaping tablespoon but- 2 cups wheat flour ter 2 heaping teaspoons bak- 2 eggs ing-powder Milk as needed . .This is for teacup measure. Mix it soft so as to 22 The Queen Cook Book pour out into baking pan, have it an inch thick, com meal swells very much. Bake three-fourths of an hour. Cut in pieces like cake. Corn Bread. 2 cups corn meal 2 % cups sweet milk 1 cup flour 2 tablespoons butter 3 eggs 2 tablespoons sugar 2 teaspoons baking-powder 2 teaspoons salt Breakfast Puffs. I cup milk I cup flour 2 eggs — salt 2 tablespoons cream Have the cups or gem pans hot and only half full. Waffles. I pint sour cream having i heaping pint flour one-half milk i even teaspoon soda 3 eggs — salt To be baked in waffle irons at just the right heat to - be brown when done. Eat with butter and powdered sugar or maple syrup. Very nice for tea. Beat eggs light.' Buckwheat Cakes. Get buckwheat free from grit. It is also adulterated with rye. Into one pint warm water put one teaspoon of salt, two cups of buckwheat flour, and onehalf cup yeast. Beat well and stand in a warm place twenty-four hours. Dissolve one-half teaspoon, or less at first, of saleratus, in water enough to make the batter as thin as you can turn them, and bake brown and dry. Beat thoroughly, bake on a hot griddle. Leave a cup, of this batter in jar to start the next with. I bake every other morning, stirring up over night. After The Queen Cook Book 23 the first time» they will need a full teaspoon of saleratus to make sufficiently sweet. Stir up entirely new ones with new yeast every three weeks. Bread Griddle Cakes. One pint bread crumbs soaked in milk over night. Rub through a colander, add two well beaten eggs, a teaspoon salt, a cup of flour, with just milk enough to make a thin batter. Teaspoon baking-powder sifted in flour. Rice Griddle Cakes. These are made the same way as the bread griddle cakes, using the rice boiled to a jell and hot, instead of bread. Or use rice flour. Sweet Corn Griddle Cakes. I pint grated com i teaspoon salt I cup flour Milk enough to mix well I tablespoon melted butter i teaspoon baking-powder 4 eggs Flour Griddle Cakes. Sift two teaspoons of baking powder into one pint of flour. Stir in one cup of sweet cream, and milk enough to make a thin batter with two beaten eggs. One teaspoon of salt. I think all griddle cakes are more tender wet with sour milk or sour cream and soda. Half cream and half milk. A great deal depends upon the right heat of griddle. Cream Short Cake. 1 quart flour i teaspoon salt 2 cups sour or sweet cream i even teaspoon soda If sweet cream is used^ use two teaspoons of baking 24 The Queen Cook Book powder instead of soda. If one has no cream, can use two cups sweet milk and two tablespoons of butter cut with a knife into the flour, with salt and baking powder. Whenever baking powder is used it should be sifted twice through the flour with the salt. Roll out long and bake in long tin; cross the top with three tined fork. Some prefer to cut them into biscuit, I think they are better. Orange Short Cake. I quart flour i egg I cup and three tablespoons i teaspoon salt milk 2 heaping teaspoons bak- I tablespoon white sugar ing-powder 3 tablespoons butter This quantity makes two short cakes