BIKLEN, WINZER GROCER CO

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Sally Lunn.

1 scant cup of sugar, 3 cups of flour, 1 cup of milk, 2 eggs, 1 tablespoonful of butter, 2 heaping teaspoonsful of baking powder, mixed with the flour. Mix eggs, sugar and butter, then add with flour, stir quickly, put in shallow biscuit tins and bake 20 or 30 minutes.

Mrs. C. P. Squires.

Cheese Straws.

1 quart of flour, 1 pint cheese (grated), ½ teaspoonful of salt, 4 tablespoonfuls of lard, use water to make it just stiff enough to roll on the board, ¼ inch in thickness, cut in narrow—not too long—strips, and bake a light brown in a quick oven.

Mrs. E. L. Stone.

Coffee Cake.

1 coffee cup of butter, 1 coffee cup (heaping) of white sugar, 1 quart of milk (boiled), 1½ pints potato sponge, 4 eggs, flour enough to knead it well, let it get very light, then roll it out one-half inch in thickness and let it rise again; then just before putting into the oven spread butter or thick cream over it and sprinkle thickly with powdered sugar and ground cinnamon, well mixed.

Mrs. E. L. Stone.

Indian Bannock.

Scald 1 pint corn meal very carefully, 1 quart of milk, 4 eggs, a little sugar and salt. Bake.

Corn Meal Muffins.

4 tablespoons corn meal well scalded. Add 1 cup of flour, 1 tablespoon of butter (put into the meal while hot), 1 egg, 1 cup of milk, a little salt. Bake in muffin cups.

Corn Meal Muffins.

2 eggs, 1 tablespoon of butter, 1 tablespoon of sugar, nearly 1 glassful of milk, 1 glassful of flour, ½ glassful corn meal, 1 heaping teaspoon baking powder. Bake in quick oven.

½ pint sweet milk, 3 eggs, butter size of an egg, tablespoonful of sugar, ½ teaspoonful of salt, 3 teaspoons of baking powder. Flour to thicken.

Mrs. H. W. Perkins.

Put a pinch of salt and a teaspoon of sugar in a bowl, separate 1 egg and mix the yolk with this, stir well; then add 1 pint of milk, butter the size of a walnut, melted, 1 teaspoonful of baking powder in flour enough to make a batter as for “pan cakes,” last add the beaten white of egg. Bake in muffin tins that have been warmed. Bake in a hot oven.

Bertha B——.

Rice and Corn Meal Cakes or Muffins.

At night boil two cups of rice, add a lump of butter the size of an egg, and stir in 1 pint of milk. In the morning beat four eggs separately and stir into the rice, and beat well together. Add 2 cups or more of corn meal, mix well and bake; have the batter not too thick. This batter can be used for thin cakes cooked slowly on a griddle, or baked in gem pans and served as muffins.

Plain Waffles.

1 pint of flour, 1 pint of sweet milk, 1 egg, 1 teaspoonful of baking powder, 1 tablespoonful of butter. Mix into a smooth batter, and bake in hot waffle iron. Serve hot with butter and sugar, or syrup.

A. N. Duffy.

3 eggs, beat yoke and white separate, mix sweet milk with yolks of eggs, stir flour in gradually, tablespoon warm butter, 2 level teaspoons of baking powder, a pinch of sugar and salt, then ready to bake put in whites of eggs. Have waffle iron very hot.

Mr. John Gregg.

Graham Bread.

1 pint bread sponge, 1 cup molasses, 1 quart Graham flour. Put a teaspoon of soda and one of salt, also a teaspoonful of lard in a cup and fill it up with hot water—mix all with the sponge and let it stand two hours—then make into two loaves put in pans and let it stand one hour, then bake.

Mrs. E. L. Stone.

Graham Tea Cake.

1 egg, ½ cup of sugar, 1 cup Graham flour, 1 cup white flour, 1 cup milk, 2 heaping teaspoonsful of baking powder. Mix as you would a cake. Bake in cake tins in a quick oven, and serve hot.

Boston Brown Bread.

1 cup corn meal, 2 cups rye meal, 1 cup molasses, 1¾ cups buttermilk, 1 teaspoonful soda dissolved in a little boiling water, little salt. Steam 8 hours in a well buttered mould which should be but half full.

Mrs. H. T. Cook.

Boston Brown Bread.

1 cup molasses (New Orleans), 1 teaspoonful soda dissolved in molasses, 3 cups of corn meal, 2 cups rye meal, 1 egg, a little salt, 1 cup cold water or milk. Bake or steam three hours, (steaming preferred).

Hominy Balls.

2½ cups of fine hominy to 3 quarts of water, boil one hour, or until thoroughly cooked, then take 5 cups of boiled hominy, 1 cup milk, 3 eggs, 4 tablespoonsful of sugar, 1 pint of flour, 1 pint cracker crumbs. Mix all together putting in only a part of the rolled crumbs, reserving the remainder to roll the balls in. Fry like doughnuts.

Corn Bread.

1 pint corn meal, 1½ pint sweet milk, 3 eggs, salt, a little baking powder.

Miss Rhein.

Rice Corn Bread.

¾ tea cup of boiled rice, 3 eggs, the yolks beaten light and added to rice while warm, stirring all the time to keep eggs from cooking, add a pint or little more of sour milk, 1 teaspoonful salt, meal enough to make a thin batter, add the well beaten whites, a lump of butter size of an egg, a small teaspoonful soda dissolved in warm water. Bake in a deep pan in a very hot oven.

Jolly Boys.

Scald 2 cups of corn meal, when cool add 1 egg well beaten, 1 cup flour, 1 tablespoonful sugar, 1½ teaspoonful soda, a little salt. Bake in small cakes on griddle, split when hot and butter.

Rice Corn Bread.

1 quart buttermilk, ¾ cup rice, 1 cup white corn meal, 3 eggs, 1 teaspoonful soda, cook the rice till tender and dry, pour over it 1 pint buttermilk, let stand till cool, then add the rest of the buttermilk. The eggs beaten repeatedly, a pinch of salt, the corn meal, and lastly the soda dissolved in a little water. Pour into a hot buttered cathem dish and bake one hour in a hot oven.

Mrs. H. C. Schramm.

Corn Bread.

Take 4 ounces yellow corn meal, 6 ounces pure flour, 4 ounces sugar and mix well together, add 3 whole well beaten eggs, 1 ounce baking powder, a pinch of salt, mix with cold milk into light dough, roll out quickly, and bake in quick oven about fifteen or 20 minutes.

Mrs. John Gregg.

Corn Cakes.

Soak 1½ cup corn meal in milk, add one cup flour, 2 teaspoonsful baking powder, ½ teaspoonful salt, 2 eggs beaten separately and cream or rich milk enough to make thin. Fry on soapstone or iron griddle.

To make four small loaves—Take three tablespoonsful of flour and scald with two teacups of sour or butter milk, curd and whey, add a pinch of sugar and salt, when cool add one cake of yeast. Let it stand in a warm place four or five hours, or over night. From this set a sponge, which should be light in two hours. In your bread pan dissolve half a tea cup of sugar, two tablespoonsful of lard, one tablespoonful of salt, a pinch of soda, with one quart of hot water; when cool add sponge and mix well. Sift and add flour as for cake and knead until smooth, not too stiff; rub a little lard over the top and set it in a warm place until light, make into loaves and bake one hour. The secret is to keep it in a warm place from the start. It has never been known to fail.

N. Priestman.

Corn Dodgers or Pone Bread.

1 quart of corn meal, sifted, 1 teaspoonful of salt, 1 tablespoonful of lard, thoroughly worked into the meal. Enough scalding water to make a stiff batter, so it can be moulded into pans, in the hands. Bake half an hour in a quick oven.

E. J. Robertson.

Old Fashioned Plain Corn Bread or “Hoe Cake.”

1 quart sifted corn meal (white), one teaspoonful of salt. Enough butter milk to make a thick batter. Dissolve in a cup of butter milk just enough soda to sweeten the milk, and no more. Beat thoroughly and bake on a griddle in cakes about ¼ inch thick. When brown place in a hot oven and when dry and crisp serve at once very hot.

E. J. Robertson.

Beaten Biscuit.

1 quart flour, sifted, 1 teaspoonful of salt, 1 tablespoonful of cold lard. Work the lard thoroughly into the flour, then add, a little at a time, half sweet milk and half water, until you have a stiff dough. Place on board and work through a biscuit machine, or beat twenty minutes, until smooth and light, and the dough blisters. Roll out quite thin, cut into shape and prick the top with a fork. Bake in a quick oven twenty minutes.

E. J. Robertson.

Graham Gems.

2 eggs well beaten, a large spoonful of dark molasses, a tablespoonful of shortening, one cup of sweet milk, one small cup of wheat flour, and two of Graham flour, two teaspoonsful of baking powder, one teaspoonful of salt. Grease your gem pans, warm well, drop in your dough, bake in a hot oven. This will make a dozen gems.

Mrs. L. L. Arnold.

Baking Powder Biscuits.

Sift one quart of flour, two rounding teaspoonsful of baking powder and one teaspoonful of salt into a bowl, add three teaspoonsful of cottolene and rub together until thoroughly mixed, then add sufficient milk to make a soft dough, knead slightly, roll out about half an inch thick and cut with a small biscuit cutter. Place a little apart in a greased pan and bake quickly in hot oven for fifteen or twenty minutes. These biscuits should be a delicate brown, top and bottom, light on the sides and snowy white when broken open.

Mrs. L. L. Arnold.

Cheese Balls.

Whites of 2 eggs beaten, 1 cup of grated cheese, crackers enough to roll into balls. Roll in crackers and fry in hot lard.

Frances H. Potter.

Cheese Sticks.

1½ cups of grated cheese, 1 cup of flour, 1 teaspoonful of baking powder, 1 tablespoonful of salt. Mix with ice water and roll thin, and cut in long thin sticks and place in the pan so they will not touch and bake in quick oven.

Corn Bread.

2 eggs, ¾ cup milk and water mixed, ½ cup of flour, ½ cup of corn meal, 1 medium spoon of lard, 1 teaspoon of sugar, salt, 2 level teaspoons of baking powder.

Katherine Stevens.

Pop-Overs.

Required: 2 eggs, 2 cups of flour, 2 cups of milk. 1 teaspoonful of salt, 1 tablespoonful of melted butter. Mix carefully as follows: Break and beat the two eggs; add teaspoonful salt; add two cups sifted flour, and little by little the two cups milk, rubbing smooth with spoon. The butter should be placed to melt as the mixing begins and is ready to add last, beating into the very soft batter. It should not have a lump in it. Bake for fifteen or twenty minutes in a crisp oven. Allow them to stand for a few moments after browning with the door ajar, and they will not fall.

Minette Slayback Carper.

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