Omaha daily bee., 1877-01-19

pressed yeast cake; dissolve the
yeast in another cHpful luke
water. and stir all together thor
oughly ; set at 6 o'clock in the morn
ing on two STICKS or y brick placed
on The cool part Of the range, and
they will be ready to bake at 1880.
This plan only works well when the
fire is Kept all night.
Buckwheat Cakes, g.. Two parts
of buckwheat flour, one part Ora
ham -four, salt, good Yeast stirred
up in warm water over night in a
thin batter. Two boiled potatoes
added will make them brown nice
ly-
Buckwheat Cakes. 3-One quart
buckwheat flour, one half pint of
Indian meal, two teaspoonfuls salt,
One-half tea cup of mOlasses; sti.
| into rather a stiff batter with tepid
water. When they are very light,
il too stiff, thin them with a little
tepid water. A raw yellow turnip
cut in half Is very nice to CRATE the
grlddle with, saving all the strong
Odor of frying fat.
Currant Loaf Bread. - Make q
batter Of one quart of -four and one
pint of warm sweet milk, two e q
spOonfuls salt, and half q cake of
compressed yeast dissolved in q lit
tie water cover and set in q warm
place until very light. Then rub to
q cream one cupful granulated
sugar aud q piece of Dutter the size
OF an egg; add this to the sponge
and one teaspoOnfuI powdered Gin
namon and the half OF q small nut
meg grated. Have one-half pound
of currants rub through them q
little -four and put In the dough;
mold up very soft aud place in the
pan or dish you intend baking tin;
cover warm and let 1t get quite
light.
Graham Bread -One cupful Of
flour, two cupfuls of Graham tiouI,
one cupful warm water, half q cup
full of bakers yeast, a little molasses
and salt, half teaspoOnful of soda
dissolved In the water let rise over
night; this quantity makes one
loaf.
Graham Bread, Zone pint
sponge, n pint warm water, one
teaspOoniul mOiasses, salt, one halt
teaspoonful soda; stir IN Graham
flour; arise and bake.
Graham 81 cad, 8 Zone quart fine
flour, two quarts Graham flour, one
tablespoonful salt, II gill molasses,
one-half cup compressed yeast, dis
solved in q teacupful warm water;
make into a stiff sponge and cover
warmly. Let 1t get very light;
then knead into q soft dough, with
fine and Graham -four mixed in the
proportion of one-th ri fine ard two
thirds Graham. Let ii raise again,
and mold out very soft; place in
pans /; let stand q few mOmentsin q
warm place.
Soda Graham Blead.-One pint
sweet milk, two t%easpOonfuls cream
tartar, one teaspoonful soda, two ia
blespoon uls molasses, n quart
| flour, half teaspOOnful salt.
Chocolate Cake. One cupful but
ter, two cupfuls sugar, three cup
fuls milk, one-half teaspoOnful
soda, one teaspsonful cream tartar,
five eggs, leaving cut two of the
whites, three and a half cupfuls
flour bake In q large sheet iron
pan. The cake should be about
| one and q half inches thick when
baked For frosting, two whites of
eggs, one and a hall cupfuls pulver.
lied sugar, two teaspoonfuls vanilla
six teaspoonfuls grated chocolate ;
spread on bottom side Of cake when
taken from the oven Eva.
Lemon Cake.--One and a half
cuptuls sugar, three fOurths cupful
butter, one teaspoonful cream tartar,
one-half teespoonful soda, one
fourth milk, one and three. fourths
cupfuls sifted flour, two eggs ;
squeeze in the juice of two lemon ;
bake in jelly tins; CRATE the rind of
thu lemon of, mix with powdered
sugar and the white of an egg; not
very stiff; when the cake Is cold
spread this between the leaves as |
in jelly cake.
Boiled Custard.-One quart boil
ed milk, four eggs, one cup ul
sugar, one even tablespoonful corn
starch beat the whites separate,
and stir in when cold.
Snow Pancakes One quart snow
water i about n pint sifted flour, ]
or sufficient to make a nlce batter ; \
one teaspoonful salt ; one egg would
improve 1t, though not altogether
necessary. Beat until very light
and smooth. Fry on a quick fire in
lard, dripplngs, or "bu1ter scrap
ings."
Mufins-One quart sour milk,
n even teaspoonful soda, a little
salt, -four to thicken sufficient to |
drop.
One Egg Tea cake-One cup'ul
sugar, butter the size ola black wal
nut, rubbed together to q cream !; |
one-half teacupful milk, one and a
half Of fl .ur, pinch of salt. one tea
spoonful of vanilla, one teaspoon
full of yeast powder ; bake In q thin
cake ; before putting in oven sift
pU wdered sugar over 1t.
Ginger Snaps, mix together in |
a deep pan n pint of West india
molasses, one-half pound butter or
lard, one quarter pound brown su-
gar, two large tablespoonful ginger, |
one teaspoonful cinnamon, a little
cayenne pepper, also q little salt il
lard is used, one t~easpoonful soda
dissolved in warm water, sufficient |
-four to roll out conveniently; let the
whole be well incorporated into q
large lump; kneadl 1t till it leaves the
hands clean, then beat hard with a |
rolling.pln, which will make 1t crisp |
when baked; roll out in thin cakes |
Ginger Snaps, Put two cup'uls
molasses and one of butter in u tin
pan boil five minutes, then let 1t
cnoi; dissolve two teaspoOnfuls soda
in q little warm water, and pour IN
to the molasses and butter; two tea |
speonfuls ginger, one OF cinnamon, |
flour enough to roll without stick |