Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-05-17
s,lns uurrlNs. AND coRNeRtAp

IL the bun. are Ia b. used for break
fast, III. sponge must be act the morning
before. said thoroughly thr.- cupfuls
~ sweet milk thi. !. Ia prevent the
milk from .ouring, or formlngs tactic
acid, during fermentation. .Set the
milk away Ia cool: u used scal,ilng hot
Il will XIII the yeast, and then your at
tempt at bun making Will fall utterly.
The milk when used must be lnkewarm.
lee q cake of yeast dissolved In cupful
If warm water, add this to the warm
milk, stir In enough slfted nour Ia make
a tolerably Thick batter, stir the mlNiarc
until perfectly smooth, then cover With
a clean cloth aud set In warm place Ia
fi.e.
10 mixed before noon. this should DE
ready for further treatment the same
evening about eight or nine o'clock.
Stir Il we'll with . wooden spoon, then
add good half-cupful of melted butter,
a cupful and half 81 sugar, one salt
spoonful ~ .slt, CRATE In one nutmeg,
mix we'll, aud add -four enough Ia roll
out, cut Into round cakes at least al Inch
thick, place close together Ia the baking
pan. cover, aud pa, away 10 ri.c during
the night.
In the morning. roll out again, cut
Into cakes, put In the baking pan, cover,
allow TO ri.e for half an hour, aud
bake In hot oven until light
brown: then, while still hot, brush
lightly over the top of each With white
Of egg beaten siiif With sugar.
Their. 1. another raised bread which Y.
greatly appreciated, aud very seldom
made that l., the old.fsshioned raised
muffin. baked Ia rings on the griddle.
u required for supper, the sponge should
IL set In the morning. Take three cup
full. ~ sweet milk. .cilied and cool-i !.
In this dissolve one-balf Of a ycast.cakr,
add n good ssltspoonful 81 sslt, aud
then -four enoughto make batter ~
thick as the usual cake batter: then COW
er, and leave In . warm place Ia ri.e.
Allow at least six ar seven hours Tor
that purpose. When very light, beat
Ia two tablespoonful. of me'tei butter.
and, last Of all, . ssltspoonful of cook
ing soda dissolved In q very little hot
water: add y little more ioul, only
enough Ia keep the batter from spread
ing. Grease the rings well, aud stand
them on q creased griddle. all the rings
with the mixture, allow them Ia stand
twenty minutes, then place on n hot
range, aud as they become brown turn
them, rings aud all, with = cake turner.
DO not have your griddle too hot, or
thep will burn without cooking. These
mullins must be served nj once aud eat
en- hot. aud torn open, not cut.
In making corn bread you must al.
Ways use some -four: about One-third
fiour and two-thlrds Indian meal Ia the
usual proportion. In using meal alone
YOU win find Il too crumbl, for u.e. u.e
the finest corn meal, and eff both Hour
aud meal before measuring.
Mix one cupful II 6our, two cupful.
Of Indian meal, two teaspoonfuls Of bsk-
Ing powder. Que scsnt teaspoon OF salt,
aud one tablespoonful of sugar. The
latter may b. omitted. To this sdd the
beaten yolks Of two eggs, then rinse
With q cupfui Of milk the bowl In which
we're the yolks, stir the milk In, then
one tablespoonful Of melted butter. and
LASTLY, cut In the whites of the egg,
beaten siiff. Pour at once In well
battered pan, and put In a moderate
oven. The dough should he of the ssme
consistency as sponge cake dough: "
thicker. add more milk.