BREADS, HOT CAKES, ETC

GEMS. — Two cups buttermilk or sour milk, 2 cups graham flour, 1 teaspoon soda, 1 teaspoon salt (small),

1 egg beaten (may be omitted) . Mix and bake in greased gem pans in hot oven. Comb honey is best because the wax particles act on the intestinal tract and also because comb honey contains vitamines. — Mrs. F. A. Smith.

HOT BISGUITS.— Two cups of flour, 2 teaspoonfuls baking powder, 1 teaspoonful soda, 1 teaspoon salt, 2 tablespoonfuls shortening, 1 cup sour milk. Sift flour, baking powder and salt and soda into a bowl. Add short- ening and rub in very lightly. Add milk and stir with a spoon till stiff enough to handle. Roll on a floured board one-half inch thick (handle little as possible) cut with biscuit cutter and bake in hot oven 20 minutes.

— Mrs. L, F. Dorsey.

STEAMED BROWN BREAD.— Tv^o cups sour milk, two-thirds cup sorghum, 1 tablespoon sugar, salt to taste,

2 rounding teaspoons of soda dissolved in water, equal parts of corn meal and graham to make a thick batter, 1 cup raisins, either heat raisins in oven of flour them. Steam from 4 to 6 hours. Place batter in buttered cov- ered cans and double boil or steam.

— Mrs. D. L. Houston.

GOOD LIGHT BREAD.— Boil two or three potatoes until soft and mash through colander or potato ricer. Add one cup of sugar to the potatoes and water. When luke warm add two cakes (Yeast Foam). Soak yeast cakes in luke warm water one-half hour before using. Keep in warm place and let ferment until next morning. Add sponge to flour enough fbr four loaves. Add enough luke warm water as needed. Add salt and one good table spoon of shortening. Knead hard and let rise until very light. Mould into loaves, let rise again and bake. Grease loaA^es over top with butter before baking. — Mrs. Joe Brotvn.

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THE PHILALETHEAN COOK BOOK 71

SOFT GINGER BREAD.— One-halt cup sugar, 1 cup molasses, % cup lard, 1 cup wat^r, boiling, 2 tea- spoons soda, dissolv^ed in the water, ginger, cinnamon, and 14 teaspoon vanilla, 2^4 <*ups flour. Just before baking add 2 well beaten eggs. — Mrs. Dan VanWeaver

WAFFLES. — One pint sour milk, 2 eggs well beaten, small teaspoon soda, 2 tablespoonfuls sugar, 1 teaspoon salt, 2 tablespoons butter, flour to make stiff batter. Cook in waffle iron heated and well greased.

— Louisa J. Bryant.

GRAHAM MUFFINS.— Two eggs well beaten, one pint sour milk, one teaspoon soda, one tablespoon sugar, one tablespoon lard, stir in graham flour unsifted till quite thick. Beat well and bake in hot muffin pans.

—Mrs. J. E. Coffin.

TWIN MOUNTAIN MUFFINS.— One-tonvth cup softened butter, one-fourth cup granulated sugar, 1 egg three-fourths cup milk, 2 cups flour, 3 teaspoons baking powder. Cream butter, add sugar and beaten egg, sift baking powder and flour together, add part of flour to the first mixture and then part of milk and continue until all used. Bake in buttered pans one-half hour.

— Mrs. L. J. Hole.

LIGHT ROLLS. — One quart of light bread sponge, whites of three eggs beaten stiff, two-thirds cup of sugar, tAvo-thirds cup shortening. Add flour to make a soft dough. Let raise twice then make into rolls and let raise again and bake in hot oven till a nice brown. Remove and brush tops with one-third cup sugar dissolved in one-third cup water. — Mrs. George Meyers.

ONE DOZEN GOOD BISCUITS.— Two and one- half cups flour, 1 scjint cup buttermilk, one-half teaspoon soda, one teaspoon baking powder, one-half teaspoon salt, one rounded up tablespoon Crisco, mix in the usual way, roll out one-half inch thick and bake in quick oven.

— Mrs. Barney Webber.

THE UP-TO-DATE SHOE SHOP WHERE YOUR $ BUYS THE MOST. ALL WORK GUARANTEED. W. T. UTT, Prop.

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72 THE PHILALETHEAN COOK BOOK

T00U8 LOAF — Improved Boston Brown Bread: A good Togus loaf to make, Much care you must take, So butter your tin, Before you begin.

To 2 cups of corn meal add one cup of flour. To 2 cups of sweet milk, 1 cup of sour. To make the loaf light The soda don't slight Use one teaspoon, a-heap For salt, to the old rule keep. So never you flinch At a very large ^^pinch'' Fill a teaspoon full round Of fresh ginger well ground Take a treacle two-thirds of a cup '

With the whole well beaten up Fill t^o-thirds of your tin With the batter poured in. Fit the cover on tight Or it will not be right Put cold water in a large bucket Into that you must quickly tuck it Over a hot stove keep it a hopping For three mortal hours without stopping Then at your cheery table You will surely be able To test this bread of world renown Served 200 years in Boston Town.

—Mrs, H. D. Collinp.

POPOVEBS.—Fnt into a mixing bowl 1 cup milk, 1 cup flour, 1 unbeaten egg and a dust of salt, with a large egg beater whip the mixture into large bubbles and smooth as cream. Put 2 large tablespoons of the batter into each hot pan and set them immediately in the lower corner of the oven. They will be puffy balls of crispness in 30 minutes. Be sure and have pans hot Jind well greased before putting in batter.

JOHN L STIVERS, Attorney-atLaw, Montrose/Colo.

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THE PHILALETHEAN COOK BOOK tF

BBOWN BREAD. — One cup sour milk, 1 teaspoon soda^ pinch salt, 1 cup graham flour, 1 cup corn meal, one- half cup white flour, 1 teaspoon melted shortening, one- half cup K. O. molasses. Steam 3 hours and then bake a few minutes in the oven. ^Mrs. J. V. Lathrop.

BBOWN BREAD. — One cup sour milk, 1 cup sweet milk, two-thirds cup brown molasses, 1 cup graham flour, 1 ci^) corn meal, 1 cup white flour, 2 even teaspoons soda, 1 even teaspoon baking powder, two-thirds cup raisins, one-half cup nuts, pinch of salt. Steam 3 hours in greased cans two-thirds full. — Mrs. Erena Parker.

PARKER HOUSE ROLLii.— Three cups sweet milk, scalded and cooled till lukewarm, one yeast cake, soaked one-half hour in one-third cup warm water. Add flour to make a batter. In the morning add one cup butter, one-half cup sugar and 1 teaspoonful of salt, one-half teaspoonful of soda and one-half nutmeg. Mix in enough flour to make sponge about like you would for light bread. Let rise double its size, work down and roll out one-half inch thick, cut with biscuit cutter, butter and fold together and bake 20 minutes in hot oven.

— Mrs. Roy Utt.

SOUR MILK HOT CAKES FOR SIX PEOPLE.— Beat one egg until the yolk and white are well mixed, add 1 quart of sour milk, beat again, add one-half teaspoonful of salt, then add 1 small teaspoonful of baking soda after first stirring the soda in one-half teacup of warm water ; stir all together thoroughly and add flour until the batter thickens to proper consistency. Cook on hot griddle. The above can be varied by using corn meal instead of flour.

—W. 0. Redding.

WAFFLES. — Three cups sour milk, ^/^ cup sweet milk or water, 2 tablespoons melted butter, 1 quart flour, 1 teaspoon baking powder, 1 teaspoon soda, 2 well beaten eggs, salt, grease waffle irons with beef drippings.

— Mrs. E. L. Hayes.

THE MORITZ ROOMS 445 Main St. MODERN

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74 . THE PHILALETHEAN COOK BOOK

WAFFLES.— Vnt into 1 quart of sifted flour three teaspoonfuls of baking powder, 1 teaspoon salt, 1 of sugar, all thoroughly sifted together, add 1 tablespoon of melted butter, 6 well beaten eggs and a pint of sweet milk, cook in waffle iron heated and well greased.

— Mr^. D. L, Bunten,

APPLE FRITTERS.— One cup sugar, 1 cup sweet milk, 2 eggs, 2 teaspoons baking powder, flour for stiff batter. Pare, core and halve good cooking apples, dip in batter and fry like doughnuts. Serve with cream and sugar. — Mrs. Ada Funk Chapin..

BREAD CAKE.—T^o heaping cups of light bread sponge, 1 and one-half cups of brown sugar, one-half cup of melted shortening, 3 eggs, 2 cups of sifted flour, Icup of raisins, 2 teaspoonfuls of baking powder, 1 tablespoon- ful of ground cinnamon. — Mrs. R. A. Leisy.

DAY BREAD. — Two Fleishman yeast cakes dis- solved in warm water with 1 teaspoon sugar, let it sit until it is foamy, then mix with warm water, 1 quart, tablespoon each lard, sugar and salt and flour to knead.

— Mrs. Thomas Fillebrown.

SALT RISING BREAD.— Heat three-fourths pint of f resli milk boiling hot, stir in enough corn meal to make thin batter, set in warm place overnight. In the morning if it rises it will be full of cracks on top. If it has not risen j)ut in a few slices of raw Irish potatoes and it will rise ill a A-ery short time if kept warm and at even tem- perature. When it has risen sift one gallon of flour in 2 gallon crock. Put in 3 tablespoons of sugar, pinch of soda, 1 tea.spoon of salt and sponge. Make into a thick batter with equal parts of warm water and milk. Put in a warm place and it will rise in about an hour. Then add a little more salt, lard the size of a small egg and enough flour to make into loaves. Let rise to double in size and bake. — Mrs. F. H. Posey.

The Hurst Modern Rooms, . Hot and Cold Water

MRS. A. M. HURST, Proprietor.

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Hake them and ANY KIND YOU WlSft Phoiie33 4

THE PHILALETHEAN COOK BOOK 75

GRAHAM BREAD.— One pint sour nulk, one-half cup lard and butter, one- half cup sugar, one teaspoon salt, 1 teaspoon soda, one cup raisins, 3^ cups graham flour, bake 1 hour. — Mabel Lucas.

SPOON BREAD.— Scald 1 cup of com meal with 1 cup boiling water, break in 2 eggs. Tavo teaspoons baking powder, one-fourth . teasi)oon salt, 1 cup sweet milk or cream, 1 tablespoon lard, 1 tablespoon butter. If use cream less shortening. Bake 20 or 30 minutes.

— Mrs. S. B. Wonder

NUT BREAD. — Trio cups graham flour, 2 cups wheat flour, two-thirds cup sugar, 1 teasi)oon salt, 1 egg, 4 teaspoons baking powder, 1 cup chopped nuts. Lei stand 20 minutes in pan to raise. Bake 1 hour in slow oven.

— Mrs. Abe Fauber.

NUT BREAD. — One egg, one-half cup sugar, 1 and one-half cup. sweet milk, one-half teaspoon salt, 4 cups flour, 4 teaspoons baking powder, rounding full, 1 cup English walnuts chopped, not ground, or any other nuts will do. Beat eggs well, add sugar and beat, add milk and salt, then two cups flour and two spoons baking powder, then nuts and rest of flour and baking powder. Let rise 20 minutes and bake about an hour.

— Mrs. Harold Shellhorn.

CREAM BISCUITS FOR TWO.— For 2 people use 1 pint of flour, 1 full teaspoon baking powder, half tea- spoon salt. Mix thoroughly and add 3 tablespoons cream, 8 tablespoons milk, then mix all well, but no more thaii necessary and cut for baking. — Mrs. E, L. Osborn.

CINNAMON ROLLS.— When putting white bread into the pans take out dough enough for 1 loaf and roll out half inch thick. Spread well with butter, then thickly with suc:ar, patting the sugar down well. Now sprinkle well with cinnamon and roll well like jelly cake. Slice about an inch thick and put in pans to raise. When very light bake 15 or 20 minutes.

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76 ^ THE PHILALETHEAN COOK BOOK

BAKING POWDER BISCUIT.— One pint flour, one teaspoon baking powder, pinch of salt, dessert spoon of lard, mix well. Sufficient milk to make soft dough to roll. Bake in quick OA^en 1 5 minutes. — Mrs. E. L. Oshorn.

MUFFINS, — Beat 1 egg, then add 1 cup of sweet milk, 2 cups of flour into which is mixed 2 level teaspoons of baking powder, pinch of salt, then add last 2 table- spoons of melted butter, bake 20 minutes in a hot oven.

— Mrs. Eric Anderson.

SWEET MUFFINS.— Cream one-fourth cup butter, add one-fourth cup sugar and 1 egg beaten light, sift 3 level teaspoon baking powder in 2 cups flour and add three-fourths cup of sweet milk. Bake in gem pans 25 minutes. — Mrs. J. C. Mathews.

BREAD STICKS.— One quart graham flour, 1 pint Avhite, 1 tablespoon salt, 2 tablespoons sugar, butter size of egg, add enough milk to make into stiff dough that looks spongy and will roll into sticks without extra flour, bake in a moderate oven. — Ada W. Johnson.

LITTLE BOOKS.— Enough light bread for 1 loaf, roll out as thin as possible, cover with a mixture of equal parts of melted butter and suet, fold over with edges even and pat out witli the hands to almost the same thinness as before. Cover again with the mixture, fold over and pat as before. Continue this until you have 6 layers. Cut with sharp knife into pieces 2 inches by 3 inches. Each piece should be cut so that the folded edge instead of the outer edges form the 3 inch side of biscuit, thus forming the book and when opened has leaves as thin as paper. After cutting allow to raise 15 minutes before baking. — Mrs. King.

PARKER HOUSE ROLLS.— One quart flour, 1 pint milk, 2 tablespoons butter, 1 tablespoon lard, 1 tablespoon sugar, salt to taste, 1 cake compressed yeast. Bake in moderate oven. —Mrs. Chas. T. Baker.

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THE PHILALETHEAN COOK BOOK 77

PUMPKIN BREAD.— One quart of pumpkin after it is stewed jlnd strained, 3 cups .tepid water, 1^2 cups sugar, lump of butter size of small egg, 1 cake compressed yeast, dissolve in a little tepid water. Salt to taste. Mix all together and knead a little stiffer than white bread. Het in a warm place and let rise over night. WTien light make in loaves and let rise. Do this the second time then bake about one hour and ten minutes in a moderately heated oven.. Pumpkin bread burns more easily than white bread. This recipe will make three large or six small loaves. — Mrs, T. W, MonelL

TEA iSOLLAS.— Two quarts of fl©ur, 1 teasi)oon salt, 14 teacup sugar, 1 pint milk, 14 teacup yeast, ^ teacup lard, Boil milk and let the lard melt in it, sift flour into deep dish, make a hole in center and put in yeast. Then put in sugar and salt and add milk after it is cooled. Let stand without mixing overnight. In the morning mix and mould. Let rise again until after dinner. Roll out, cut, fold OA er and when light bake half hour. — Kaf^ Kemhle.

YEA^T .STARTER,— One large potato boiled with skin, mash and add 1 quart water, one-half cup sugar, 1 tablespoon salt, 1 cake of dry yeast. Let stand 24 hours. ^ IMien ready take half for bread. — Mrs, Neely,

BROWN BREAD,— One large cup white flour, 1 large cup graham flour, 1 large cup corn meal, one-half cup X. O. molasses, 2 cups buttermilk, 1 teaspoon soda, 1 teaspoon salt and steam 3 hours. — Mrs, Strang.

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Ti THE PHILALETHEAN COOK BOOK

PIE CRUST.— One scant coffee cup lard, 3 of sifted flour and a little salt, in winter soften the lard a little, but not in summer, cut it well into the flour with a knife, * then mix with cold water quickly into a moderately stiff dough, handling as little as possible. Aft>er rolling si)read a little butter over it, sprinkle with flour. Cut it through in two even pieces, placing one on the other and the pastry is ready to roll in any desired shape.

PUFF PASTE.— ^Y^iH}l thoroughly 1 cup butter, carefully working out with hands or spoon all water, work 1 tablespoon of it into 2 cups of flour, moisten witli cold water to a stiff dry dough, knead on floured board until well mixed, then cover and let lie five minutes. Now roll out lightly, fold in the rest of butter, cover and let lie seven minutes, then roll, fold and let stand again and so on until it has been rolled five times. It will seem a large piece of butter to roll in the dough, but with care in rolling and patting, it will not come through.

APPLE PIE. — Line pie pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle with sugar and a very little nutmeg over them and add a few small bits of butter and a tablespoon of water. Dredge in flour, cover with the top crust and bake half or three-fourths hour. Allow 4 or 5 tablespoons sugar to 1 pie. —H. C. L.

BANANA CRUMB PIE.— Two large cups of flour,

1 cui> of sugar, 2 heaping teaspoons baking powder, lump of butter size of small egg. Rub into crumbs. Save out

2 tablosj)oons of the crumbs and make a batter of the rest ^vith 1 cup of cold water. Pour into 2 pie crusts. Slice bananas thickly over the batter. Sprinkle the remainder of crumbs on top and bake in a quick oven.

— Mrs. R. A. Leisp.

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Reinhold-rialloway Grocery Co. — The Richelieu Store

THE PHILALgTHEAN COOK BOOK ' 79

BUTTER P/^.— Two-Uiirds cup of sugar, 2 table- spoons flour, 1 cup sweet cream, butter size of egg, 1 tea- si)oon lemon. Stir butter, sugar and flour together, then add cream, bake in unbaked crust in hot oven. When done sprinkle cocoanut over top and let brown.

— Mrs. J. C. Mathews.

LEMON CUSTARD PIE.— One cup sugar, 1 lump butter size hickory nut, 1 heaping teaspoon com starch or flour, yolks of 2 eggs, 1 grated lemon, mix all well, add 1 cup sweet milk and last the well beaten whites of eggs. Stir well and bake in one crust in slow oven.

— Mrs. Oeo. Smith.

CREAM PIE. — One pint milk, 1 tablespoon corn starch dissolved in cold milk. Blend together one-half cup sugar, 1 tablespoon flour, yolks of 2 eggs, put into the com starch and add all to the boiling milk. Cook un- til thick. Remove from the stove and add t teaspoon orange extract and pour into the pie crust, which has been previously baked. Cover the top with the beaten whites of the eggs and brown in the oven. — Mrs. Zickefoose.

CREAM PIE. — Lump butter size of egg, I cup sweet cream,, 2 tablesi)oons flour. Mix the flour, butter and three-fourths cup sugar well together. Then add cream and 1 teasix)on vanilla. Put in raw pie crust and bake. When done add a little shaved cocoanut and brown. — Mrs. Jesse Starns.

FRENCH PIE. — Two cups rhubarb, cut in inch piec- es, 1 cup seeded and chopped raisins, yolks of 2 eggs stirred into I cup of sugar, 2 tablespoons flour sifted and mixed with the raisins^ 1 tablespoon butter cut into small pieces, juice and rind of 1 lemon. Mix all thoroughly. Line a pie tin with puff paste and fill with the above. Bake twenty-five minutes. Cover with the frosting made of the 3 whites and 3 tablespoons powdered sugar and put in oven to browTi or may be made with a top crust.

— Mrs. Joe R. Brown.

JOHN L STIVERS, Attorney-atLaw, Montrose. Colo.

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