The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1880-02-05

coffee after this method try our plan
and they win find vast improvement
A prominent chemist recommends thil
method of making this now universe
beverage: .Three-fourths Of the cofiet
should he boiled and the remaining
fourth infused, after which the whole
should be mixed. BY this means both
the strength and favor are increased
To preserve the flavor of ground coffee
it should be with the syrup of sugar,
and then covered with powdered sugar
in this way the volatile parts Of the cot:
fee are prevented from escaping. As
heretofore said, coffee after being roast
ed should be kept excluded from the air
and kept in a dry place il not used at
once, rs it absorbs from the atmosphere
and gradually loses its favor.
BISCUITS. MUFFrNs AND wAFFLEs.
These articles form pleasant varia-
ton from bread, and are within the
reach Of every housekeeper. She may
use some milk and soda for raising bis
cult and batter cakes, or she may use
baking powder. A quart of milk or
cream kept a day or two in warm
place will sour, SO one who can have
sweet milk can also have sour if she de-
sires it. Biscuit may be made in vari-
ETY. of ways, two or three Of which are
the following:
Into quart of -four mix thoroughly
by three or four siftings through sieve
two tablespoonful good baking pow
der. Then rub into the -four butter the
size Of an egg; add teaspoonful Of
salt and milk enough to make not very
stiff dough, mould quickly, roll thin,
cut in shapes and bake Immediately in
quick oven about fifteen minutes. AT.
ter the milk is poured on the -four the
succeeding process should be conducted
as quickly as possible, so that the gases
libeaated by the liquid may not pass of
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 instead
Of baking powder. sift a teaspoonful Of
soda thoroughly with the flour, then
rub in the butter and proceed as before.
More or less soda according to the acid
ity of the milk, should be used.
HAMMERED BISCUITS
are made as follows: Into pound and
n half of -four rub quarter of pound
Of lard or butter and pinch of salt.
Mix enough milk or water with it to
make stiff dough. Beat the dough
well with rolling pin for half an hour
or more. or until the dough will break
when pulled. Form them into little bis
cult, prick them on top several times
with a fork and bake.
FANCY BISCUIT
are thus made: Into three pints of flour
mix a teaspoonful Of lard or butter, and
one teaspoonful of warm milk. To
this add Two eggs well beaten and one
teacupful of homemade yeast. Mix
well and set in a 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 are also rusks
made as follows:
Melt four ounces of butter in half a
pint of new milk, add to this seven eggs
well beaten, a gill of yeast and three
ounces Of sugar; pour this mixture
gradually into as much -four as will
make thick batter, and let it rise in II
warm place half an hour, then add -four
till soft dough is formed, knead well.
form into small loaves, let them rise. and
then bake them. When cold. slice them
and brown them in an oven.
MUFF1Ns. wArFLEs AND BATTERCA
are nil composed of precisely the same
materials. Sugar is sometimes used in
mullins and wafflcs, but not in batter
cakes. To make mullins, mix together
a quart Of -four, a pint and half Of
lukewarm milk, half tcaspoonful of
Yeast, couple Of beaten eggs, a table
spoonful of melted butter. Set this
batter in n warm place. and when light
pour it into buttered muffin rings and
bake light brown. Or mix together
two eggs, pint Of -four, a 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 luke
warm milk add four table-spoonfuls of
bakers yeast, one teaspOonfnl of brown
sugar, one tablespoonful Of melted but
ter, little salt, and -four to make bat.
ter the consistency Of thick cream. Let
il rise over night. In the morning. just
baking. add two wcll-beaten eggs. If
any flour is added after the batter is
raised the waffies will be sure to be
tough. 4 little difference in the con-
sistency of the batter will affect them
much. Ii they seem leathcry. use less
-four next time.
Another method: With pint of -four
sitt three times a teaspoonful of yeast
powder, one and quarter cupfuls of
milk or cream. butter or lard the size of
walnut. little salt and two eggs,
whites and yolks teatcn separately. Add
the whites the las, thing and bake I'M
mediately.
FOR BATTERCAEES
mix with one quart of flour two tea
spOonfuls baking powder. teaspoonf'ul
Of salt. milk to make batter. then add
two eggs. whites aud yolks beaten sep
arately and bake Immediately. Use as
little grease as possible on the batter
pan and have il just hot enough. As
.,,ncl, almost diamonds IN tho fr,.iusr "A,