The Wilson cook book

Mrs. S. P. CLARK. Buckwheat Cakes 2 cups buckwheat flour 1% cake yeast (Roller Champion) 2 tablespoons molasses 2, cup meal % teaspoon salt 1 tablespoon sugar 144 teaspoon soda Add enough warm water to yeast, flour, meal and sugar to make nice batter. Let rise until morning. Then add salt, soda, molasses and 1 egg. Beat well, adding a little warm water to make batter right consistency. Mrs. GrEo. HACKNEY. Breakfast Cakes 2 cups flour (sifted) 1 egg well beaten 2 tablespoons corn meal 1 tablespoon baking powder 2 tablespoons molasses Milk to make thick batter Beat thoroughly. Cook on hot griddle with no grease. Mrs. C. E. Moore. Sally Lunn 1 cake yeast 2 tablespoons butter 2 cups milk 2 tablespoons lard 3 eges 2 teaspoons salt 2 teaspoons sugar Scald milk and cool until luke-warm. Dissolve yeast in luke-warm milk —measure shortening after it is melted. Beat eggs light. Mix all with enough flour to make stiff enough batter. Sally Lunn Muffins 1 cup mashed white potatoes 3 eggs well beaten (Drain and let cold air blow 3 cups sifted flour (Roller over before mashing) Champion ) YZ yeast cake 1 level teaspoon salt 4 cup lard \mixed 1 rounded tablesoon sugar 1% cup butter 1 cup lukewarm water Cream shortening, add potatoes, then add beaten eggs. Beat together well. Dissolve yeast in warm water, add sugar and salt; beat in flour. Cover with cloth and set aside 2 hours to rise. About 1 hour before cooking put in muffin rings (fill about half full). Let rise 1 hour. Cook in medium hot oven. (Makes 27 small muffins. ) Mrs. GEO. STRONACH. Gems 1 cup flour 1 egg 1% cup graham flour or meal 1144 teaspoon baking powder % cup sugar 1% teaspoon salt 1 cup sweet milk Mix well and bake in hot gem pans. Mrs. C. C; FERRELL: THE WILSON Cook Boox 43. Scotch Scones 4 cups flour (Roller Champion) 1 cup milk 1 cup sugar 2 teaspoons cream of tartar % lb. butter 1 teaspoon soda 2 eggs 1% teaspoon salt Sift flour, salt, cream of tartar and soda. Rub in butter with tips of fingers, add sugar and well beaten eggs and milk; raisins may be added if liked. Bake in a hot oven 15 to 20 minutes, From OLD AND NEw BritTiIsH RECIPES. Breakfast Puffs 1 egg 2 teaspoons baking powder 1 cup sweet milk 2 tablespoons butter 1% cup flour Put in patty pans and bake. From OLD AND NEW BRITISH RECIPES. French Toast Dip slices of bread into well beaten eggs, to which salt and pepper have been added. Drop egg covered bread into frying pan of hot lard. Turn slices until both sides are golden brown. Sally Lunn 1 pt. milk (scant) 2 eggs Piece butter (or lard) size of 1 cake yeast egg Flour—about 1% qts. 2 level teaspoons soda (Roller Champion) 6) 3 teaspoons sugar Boil and cool milk. Combine ingredients beating in enough flour to make very stiff batter. Set to rise (11 o’clock). At 3:30 pour into greased pan. Let rise, bake in slow oven. If steeple cake pan is used, bake 45 to » 60 minutes; if muffin tins 30 minutes. Serve hot. Mrs. E. G. RAWLINGS. Nut Bread 2 eggs 3 level teaspoons baking 1 cup sugar powder 1 cup milk 1 cup nut meats (black wal- Pinch salt : nuts preferred ) 3 cups flour Beat eggs, add sugar and mix well. Then add flour which has been sifted with baking powder and salt, alternately with milk. Then add nut meats and bake 1% hours at 325° F. in electric oven or 300° F. in gas oven. Party Biscuit 21% cups flour (Roller 1 egg Champion ) 4 teaspoons baking powder 1 cup shortening 1 teaspoon salt % cup milk 1 tablespoon sugar