The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1879-12-13
DOMESTIC ECONOMY.


ton from bread and are within the reach
OF every housekeeper. She may use
some milk and soda for raising biscuit
and battercakes, or she may use baking
powder. A quart of milk or cream
kept day or two in warm place viii
sour, SO one who can have sweet milk
can also have sour if she desires it. Bis
cult may be made in variety of ways,
two or three of which are the following:
Into quart of flour mix thoroughly by
three or four sittings through sieve
two teaspoonfuls good baking powder.
Then rub into the flour butter the size
OF an egg, add teaspoonful of salt and
milk enough to make not very stiff
dough. mold quickly, roll thin, cut in
shapes and bake Immediately in quick
oven about fifteen minutes. After the
milk is poured on the flour the succeed
ing process should be conducted as
quickly as possible, so that the gasses
liberated by the liquid may not pass off
without raising the dough. The oven
should be hot before the dough is made.
Butter may be omitted but the biscuit
will not be as nice for the omission. If
sour milk or buttermilk is used in
stead of baking-powder, sift teaspoon
full of soda thoroughly with the flour,
then rub in the butter and proceed as
before. More or less soda, according to
the acidity Of the milk, should be used.
Hammered biscuit are made as fol-
lows: Into pound and a half of flour
rub quarter of pound of lard or but
ter and pinch of salt. Mix enough
milk or water with it to make a stiff
dough. Beat the dough well with roll
ing-pin for half an hour or more, or I'M
til the dough will break when pulled.
Form into little biscuit, prick them on
top several times with fork, and bake.
Fancy biscuit are thus made: Into
three pints of flour mix teaspoonful of
salt,two tablespoonful of lard or butter,
one teacupful of warm milk. To this
add two eggs wen beaten, and one tea
cupful of homemade yeast. Mix well
and set in warm place to rise, which
will take about five hours; form into
biscuit, let them rise again and bake.
These are nice for tea, as also are rusks
made as follows: Melt four ounces of
butter in half pint of new milk; add
to this seven eggs well beaten, gill of
yeast and three ounces of sugar; pour
this mixture gradually into as much
flour as will make thick batter, and let
it rise in warm place half an hour;
then add flour till a soft dough is formed;
knead well, form into small loayes, let
them rise, and then bake them. When
cold, slice them and brown them in the
oven.
Mullins, waffles and battercakes are
all composed of precisely the same ma
terials. Sugar is sometimes used in
mullins and wafIles but not in batter
cakes. To make mullins, mix together
a pint of -four, a pint and half of luke
warm milk, half a teaspoonful Of yeast,
q couple of beaten eggs, a tablespoon
full of melted butter. Set this batter in
warm place and when light pour into
buttered muffin-rings and bake light
brown. Or mix together two eggs, a
pint of -four, teacupful of milk or
cream, butter half the size of an egg, a
little salt and teaspoonful of baking
powder sifted with the -four.
Waffles are thus made: To one pint
of lukewarm milk add four tablespoon
fuls bakers yeast, one teaspoonful
brown sugar, one tablespoonful melted
butter, little salt, and flour to make a
batter the consistency of thick cream.
Let it rise over night. In the morning
just before baking add two well beaten
eggs. If any flour is added after the
batter is raised, the waffles viii be sure
to be tough. A little difference in the
consistency of the batter will affect them
very much. If they seem leathery, use
less -four next time. Another method:
With pint of -four sift three times a
teaspoonful of yeast-powder, one and a
quarter cupfuls of milk or cream, butter
or lard the size of a walnut, little salt
and two eggs, whites and yelks beaten
separately. Add the whites the last
thing, and bake Immediately.
For battercakes mix with one quart
of flour two teaspoonfuls baking-pow-
der, teaspoonful of salt, milk to make
a batter; then add two eggs, whites and
yelks beaten separately, and bake inn
mediately. Use as little grease as pos
sible on the batter-pan and have it just
hot enough. As much almost depends
on the frying of the cakes as on the
mixing of them. Battercakes may be
raised by yeast or by Sour milk as well
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