Two hundred tested recipes

CHAPTER PAGE RE eee oe. Viera ogra ety sy « 9 MRCS ny pn? eo hy. se oem, Geatne ess Bao 23 [lly GeYC UIST S oS a SORE anual Var Zar ant bop 25 Pees eH Aand i ClYStEr Sr Onno eerie. ss 27 Rime Call ISN GS tr we ne er eC coe cong tie Sy 30 perleeerr AACS ets: (kc Ma mcipmtane eee eas EON Gv Yy sue Gm ee 36 PEG ESSERE S 0 iy Seti areas Seal sees PRT oa eae 43 Eye Ebadi ea SLi yiner Meir So lcCkiee wis ss aor eteiay atts. ele ceed CO 54 | GAGE TO a 0 ees SaPeg Ry ee RE oh SB eGE 61 ee COM a yee Mec R Ci arin See eG alts 76 Doles Hose anda norco tence: vale mer rain 80 DOL a Rick eesaricie A COSs ..1\. .% son een vei ch Se Ce 82 Pre Lea eOis CCUG IE Mimo s i ."s > ehteene beeen ees 87 SCUNUE. Sogn IGTGRD IS ae PORE Ore eR. ce rer Fi oe oe a go Two Hundred Tested Recipes diy BREAD “Here is bread which strengthens man’s heart, and is, therefore, called the staff of life.”— Matthew H enry. BATTER BREAD. One pint good corn meal, 1 pint sweet milk, 1 pint boiling water, 2 eggs beaten together, 1 teaspoonful baking powder, I teaspoonful shortening. Scald meal with boiling water, add eggs, then sweet milk and baking powder, then melted shortening. Cook in baking dish for about 45 minutes. MR Sw) OHNG RIAL: FRENCH ROLLS. One quart of flour, 1 teaspoonful of salt, 2 eggs, 1 large tablespoonful of lard, 2 tablespoonfuls of yeast. Work and knead well at night, and in the morning work well again, make into rolls, put into oven to take second rise, and when risen, bake them. ENOX GELATINE comes in two packages—PLAIN and ACIDU- LATED (Lemon Flavor). RISEN MUFFINS. One quart of flour, 3 eggs, % cake of Fleischman’s yeast, I teaspoon of salt, 2 teaspoons of sugar, I cup of milk, 1 small Irish potato, I tablespoon of butter, 1 tablespoon of lard. Boil milk and set aside to cool. Whip eggs very light, add yeast that has been dissolved in % cup of tepid water in which the sugar has been placed, add milk and softened shortening, flour, salt and potato which has been put through a sieve. Mix thoroughly and if too stiff add a little tepid water. The batter should be rather stiff, then beat until it blisters and pops. Place in a greased bowl, set in a warm place (not too hot), to rise. In hot weather this will rise well in four or five hours. When risen beat it down smoothly and drop in muffin tins and let rise one hour. Bake twenty or thirty minttes. MRS. R. L. BROWN. OATFLAKE BREAD. Two cups oat flakes, 2 cups boiling water, % cup molasses, 14 cup brown sugar, % yeast cake, salt. Mix yeast in1/, cup flour at supper time; let it rise two or three hours. Pour water over the ingredients and let stand until cool enough to add yeast. Thicken with white flour and knead. Rise over night, mold and rise in tins. Makes two loaves. MRS. A. SALLS. The KNOX ACIDULATED package contains flavoring and coloring’. CRISP WAFFLES. One egg beaten well, 114 pints of butter milk, 1 pint of flour, 4 tablespoons of meal, 4 tablespoons of melted lard, 1 teaspoon of soda. Beat egg first, add half the milk. Stir in the flour, then the other milk, add the meal then the lard. Put in soda just as you are going to bake them. MRS. W. B. BALLOU. SOUTHERN BATTER BREAD. One pint of sifted corn meal, 1 quart of boiling sweet milk, 4 eggs well beaten, 1 dessertspoon of butter, % teaspoon of salt. Stir the milk into the meal slowly, avoiding lumps. Add butter while hot and let it cool. Beat the eggs and add last. Bake in pan or cups in a hot oven. Half a cup of cold rice can be added. MRs: W. B. BALLOU. ROLLED OAT GEMS. One and one-half cups of sour milk, 2 cups of rolled oats soaked over night in the milk, 1 egg, 1 cup of flour, 1% cup of molasses, salt, 1 teaspoon of soda, a little shortening. MRS. A. SALLS. KNOX GELATINE is GUARANTEED to please or money back. FLOUR MUFFINS.