The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1878-02-25
yARIOUg GOOD RECIPEA

PAScAKn.-Enough -four d added to
quart Of sour milk to make q rather
thick batter. Let Il stand over night.
Next morning add two wsll.beateu egg,
salt and half teaspoonful Of soda dis
solved In = tablespoonful Of hot water.
Bake Immediately. II the milk is quite
sour, they may need more coda.
BnCuIn.-Into quart Of siited -four
put two heapipg teaspoonsiuls Of baking
powder and pinch Of salt. Mix together
while dry; then rub into II piece Of
lard little larger than an egg. Mix
with cold sweet milk; roll thin; cut ont
with thin cutter, and bake 10 light
brown in q hot oven. Send 10 the table
Immediately.
MusH FoR FRYrse.-Put 8 quart Of
water on the FIRE 70 boil; stir q pint Of
cold milk with one pint Of corn meal and
one teaspooniul Of salt When the water
boils, pour In the mixture gradually,
stirring all well together. Let II boil for
half an hour, stirring often TO prevent 1t
from burning. It browns better when
made in this way.
WHITE CAKE.-one cuptul Of butter,
two cupfuls Of either graduated or pull.
yerized sugar, one cupful Of sweet milk,
the whites OF Eve eggs, three cuptuls Of
flour, two teaspoonfuls Of yeast powder;
cream the butter; add the sugar gradR.
ally; put the yeast powder into the -four
and siit; add to the butter and sugar III
Il IL too stiff 10 be done easily, add the
milk first II NOT, the -four and then the
milk) the whites Of the Eve eggs, beaten
until you can hold them over your head
without splitting. alWays season with
bitter almonds. This makes nice layer
cake, with Jelly or chocolate, or icing be-
tween and icing on top. 1tmaybe baked
in loaf II preferred.
CoRS PoSn.-Haye pretty hot oven;
put into 4 bread pan 70 pan in which you
bake loayes Of wheat bread) . lump Of
butter, about the size Of = large hens egg;
put 1t on the stove hearth, beside an
empty bread pan, both Of which are in
tended for the pones; let It remain there
until you IRE ready for them; then turn
the pan in which the melted butter is, 60
that It will be we'll creased with il; then
pour II into the other pan and do like
wise; then pour It into tie batter, which
must be ready to 20 into the pans. Il
takes about two pints OF milk, / think, II
guess at II, 10 make two pones, two well
beaten eggs, q heaping teaspoontul Of
soda dissolved in half . teacupful OF sour
milk or cream. Nearly one-half OF the
milk used should be sour-buttermftk Is
nicest-the remainder, sweet. Sometimes
I use all buttermilk, and think 1t makes
them nicer. Do not forget the salt.
Bncurrs.-To each quart Of -four take
three teaspoonfuls Of yeast powder, one
heaping tablespoonful Of lard, and either
sweet milk or water sufficient 10 make
dough as soft as can be handled; salt to
taste. Pat the yeast powder in the -four;
sift 1t all together through sieve; then
put in the lard, rubbing 1t we'll; add the
salt, then the milk or water. Ihaye gen.
orally used milk. Make the dough very
soft; sprinkle the bread-board beautifully
with -four, the dough likewise; work 1t
little while, until It Is smooth enough;
then roll out about an inch thick, and cut
with a round cake-cutter. use the cover
OF my dredge.box. Stick with fork;
grease the dripping pans and put them
10; or put them in the dripping pan, and
then stick in three places with three.
prouged fork (I do this way). Before
you begin the biscuits, gil the stoye with
fuel and have the oven hot. They bake
in few minutes; II they do not they are
not good. Another Receipt-To one
quart Of -four, take one teaspoonful Of
soda, one and 4 half teaspoontuls oil
cream Of tartar, one hesping table.
spoonful Of lard, . little salt, and
sweet milk sufficient to make soft
dough. Put the cream Of tartar into the
flour and sift; then add the lard, rubbing
it in well; then the salt and the milk,
having the soda dissolved in little bit
Of the milk and added to the other ingre-
dients; roll, cut and bake as described in
the first receipt. Third Receipt-To
each quart Of aour, take one heaping
tablespoonful Of lard, one large teaspoon.
full OF soda, salt, and some buttermilk.
Proceed as in former directions, only in.
stead OF the sweet milk mix to soft
dough with buttermilk, and dissolve the
soda in half teaspoonful OF the butter.
milk, to add at the last. Clabber makes
them nicely. I use all these receipts; II
1 do not have the ingredients for one, l
use another. One ia a. good as the other,
think. though ottenest use the frtt
one. The chief thing ia making soft
dough. Do not work them much, and
have the oven hot. Sour cream makes
very nice biscuits too. but they need no
shortening. In making them, use 8
heaping teaspoouful OF soda to quart Of
-four, dissolying 1t in a portion of the
cream, aud adding the last thing. Al.
ways mash the sodA well in the bottom oil
4 saucer before dissolying 1t.