The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1873-01-04

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stir it into three pints of G. flour
and one pint of barrel fio,.ss-~ Set. in a
warm place to rise over night. and next
morning pour it into ''gem" pans or
mullins rings, and bake in very hot
oven.
GRAHAISs GEMS Measure out one
quart of Graham -four, and sift into it
one measure of each of Horsford's bak-
ing powders; add one teaspoonful of
salt, two tablespoonfuls of sugar or mo-
lasses, and one tablespoonful of melted
butter; stir into this one pint of sweet
milk, or half milk and water, and a tea
cup of wheat -four. Butter small cups
or muffin rings, and bake quickly
GRAHAM DODGERS. Take one pint of
buttermilk; stir into it one quart of
Graham -four, and a teaspoonful of s-lla
dissolved in water; add to this one Well
beaten egg and pinch of salt, with
bolted -four enough to make very stiff
batter Butter fiat tins, and take ont
the batter with large spoon in small
cakes. Bake for twenty minutes, or I'M
til well Drowned, in hot oven. Break
IN halves when eaten, and spread with
butter-a nice relish for breakfast, lunch
or tea
BUTTERMILR GRAHAM CAKEs.-Take
three cups of rich buttermilk; add to it
one teaspoonful of soda, dissolved in
hot water; mix with it one large hand
full of bolted flour, and enough Graham
flour to make 1t as stiff as griddle cakes:
put IN pinch of salt, and one egg thor
oughly beaten. Put a gem" pan on
the stove and heat it very hot; butter
the apertures, and turn III the batter.
Let 1t stand on the stove until the bub-
bles rise in the batter; then bake in a
hot oven for twenty minutes. These
are more delicious than cakes raised
with Yeast.
GRAHAM BRKAO.-Purchase your flour
in small quantities, and if possible pro-
cure It at the mill where 1t is made
freshly, as it does not retain its sweet
ness as long e. fine flour Take one
quart of milk warm water, or two-thirds
milk and one-tl.ird water: stir this into a
pint of wheat flour, add enough Graham
-four to make = stiff batter. Mix with
1t q half pint of homemade yeast: add
pinch of salt. Let it rise in a warm
place over night. In the IN orning add
to 1t small teacup of molasses or
brown sugar, and stir IN enough Ora
ham flour to Ike as stiff batter as is
nOSSIblp To stir rri4l, a s,,co,, De- IL, -,
batter in two bread tins to rise. and let
them stand about an hour, or until the
sponge is well risen If there is any
danger of its becoming acid, small
teaspoonful of soda dissolved in hot
water could be added with molasses.
Graham flour requires a thinner or soft
er sponge than wheat-four, and it can
not be moulded with the hands: it also
needs baking little longer than Ioaves
made of bolted -four 1t is we'll to stir
the yeast into the milk-warm water. and
then turn that upon the Graham and
bolted flour. The latter is added to
give more gluten or consistency TO the
dough.
JUsfBLEs.-Make IA dough of i've
pounds of flour, one pound of butter.
two pounds of sugar, six eggs. Roll
out the dough. Sprinkle over with
white sugar, and fry them a light brown
in hot water
To GLAZE SHIRrs.-To every quart
of made starch add a teaspoonfuI of
starch and one of white soap, scraped
fine. Boil the starch, after adding hot
water, until You have it as thick as you
wish
The PHILOSOPHY OF FRYING.-The
true philosophy of frying is to have the
fat at boiling hot heat before anything
is put into it Being merely warm it
penetrates, and the food is greasy
hot, it is the perfection of cooking.
A NICE FRIED CAKE.-Take one Gun
xac-~re, -,