The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1883-03-01
Msefal aud Curious.
BREAD AND BREAKFAST CAKES.
How % Make MElk Bread and Potato Yeast
-Rrailed Meai Cake. and Hnmknrx Hieak

The demonstration lecture by Mrs ID. A. Lin
coin, at the Boston Cooking School yesterday az
ternoon, was on "Bread and breakfast Cakesr
and was illustrated by milk bread, yeast, raised
wafies, squash waf1es, griddle cakes, hominy
cakes, broiled meat cakes, and Hamburg steak
Although but one lesson had already been given
ON bread and rolls, yet it was impossible in the
time allotted to give all the varieties, and, above
all, to consider yeast making, which in many
families is regarded as very important, such n
large number of housekeepers the old-fashion-
ed, especially, not liking to depend upon the
compressed yeast, but prefer to have their own
homemade, foaming potato yeast, which some
how always insures light bread, that does not
grow dry and tasteless as the breads made from
the patent yeasts are likely to do-at least that
is the way they argne about it, although those
who have used the compressed yeast for any
length of time cling TO 1t fondly, and assert
with equal frmncss, that not only is it more
convenient than homemade yeast, but that the
results are eqaally good.
Milk Bread.-The preparation for milk bread
is quite different TO that of other bread; it is not
kneaded, and indeed, is as little in the hands
as possible. To make il: Boil and cool one
pint of milk, add TO this tablespoonful of
butter or drippings, one teaspoonful of salt, one
tablespoonful of sugar, one-half cup of potato
yeast, five or six cups OF -four mix with knife
without kneading, rise and shape into lolves,
rise again in the pans, and bake forty minutes.
Potato Yeast.-Grate three raw potatoes, tax
ing care to have them of size, about medium,
and fair and hawless; one-quarter of cup of
sugar, One-quarter of n cup of -four and two ia
blespOonfuls of salt should be well mixed, aud
the potatoes then added. Pour one quart of
freshly boiling water or enough to make thin
paste. Set away to cool, and when lukewarm
add one cup of yeast. Rinse until light and foam
ing, then put into stone jar and cover closely.
Raised Wafies.-Mix over night, taking care
to set in warm place where it will RISE one pint
Of milk. one-third of a cup of yeast aud one pint
Z ..EA al LIZ
spoonful of salt, two eggs, the y0lks and whites
beaten separately, and one tablespoonful of mel
ted butter Have the waffle irons well creased
and hot.
Squash Waffies are made in the same way AS
raised wafles the proportion of squash being
one cup to half the mixture given above, with
flour to make it of the proper consistency.
Griddle Cakes.-These are very easily prepar-
ed, and may he mixed while the family are be-
ginning breakfast, to be ready, hot and smoking
from the grIddle, when they shall be called for.
Griddle cakes should be eaten at once, as they
lose their peculiar lightness and delicacy if al
lowed to stand. Take one scant pint of sour
milk or cream, one-half teaspoOnful of salt,
two eggs beaten light and smooth, and one tea.
spoonful soda sifted with one pint of -four; the
griddle should be hot and well CREASED, aud
care should be taken to give the cakes the gold
en- brown which makes them 50 attractive TO
the eye; they are spoiled if they are scorched;
they are not appetizing if they are of pale,
consumptiye hue.
Hominy Cakes.-Two tablespoOnsful of fine
uncooked hominy, one teaspOonfnl of salt, one
tablespoonful of butter, two tablespoOnsful of
boiling water, one cup of yellow corn meal, one
and one-half cups of boiling milk, two table
spoonsful of sugar, two eggs, the yolks beaten
light and smooth, the whites beaten stiff, one
teaspoonful of baking powder. Bake in hot but
tered gem pans for twenty minutes.
Broiled Meat Cakes-Chop lean raw meat as
you would for sausage, season with salt, pepper
and onion juice; shape into flat cakes and Lroil
on hot spider. Any meat may be used for this
dish, but it is particularly nice of beef and the
FINEST portions need not be put to this use.
Hamburg Steak.-Cut or pound round steak
to make it tender, spread it with fried onions,
fold, pound again and broi; this is for those who
like onions, delicious breakfast dish, and is
broiling, rub with bit of leaf fat; this it is al
ways well TO do, as it does not mar the flavor
and it does not waste as butter does.