Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1893-01-31
HOMKMAKERS COLUMN.

csussps.ds.ss = tspas e isAsss.s = - ~.
CoLunH. OxfDsa Dsassrsk faziA naisa
seAsoNABlE BREAKFAST BREADS.
Nothing u moro tempting o. cold
wintry morning than crisp and delicate
mufiins or gems. SO We give here some
satisfy the most capricioas appetite.
RE DRor-CAKEs.-One pint OF rye
neal and half-plnt Of nour, measured
before sitting. When both are slfted,
add the flour TO tho meal, then pinch
Of salt, teaspoonful Of brown sugar,
and one tablespoonful OF melted butter ;
then add, gradually, = pint and half Of
milk, stirring well; three egg, well
beaten, are put In last, and all mixed
thoroughly. Have gem pans-cup-
shaped, II possslble-well buttered aud
very hot, on top OF stove; oil with the
batter without removing from the
stove. Bake IN hot oven.
BROWN BETrIEs.-To heaplng cup
full Of rye meal, which must be thor
oughly sifted, add one scant cup Of hour,
slfted with three-Quarters OF teaspoon
full Of salt and the same quantity OF bsk-
Ing soda. Stir In two tablespoonfuls OF
mOlasses, and, last Of all, Que cupful and
q third OF sour milk. Mix very thor
oushly and stir I'LL perfectly smooth.
Drop with teaspoon Into very hot lard,
and fry dark brown.
RYE BREAD.-Sift thoroughly one cup
and half Of rye meal; add to IL, after
sitting well together, one pint OF rye
dour, one quart of wheat -four, aud one
heaplng tesspoonful Of salt. Then rub
In two-thlrds Of tablespoonful OF but
ter and half a tablespoonful OF lard.
Dissolve half teaspoonful OF baking.
soda In hxlf cupful Of molasses, and
add this next; then three-quarters OF .
cupful Of lukewarm water Into which
you have put half yeast cake. Nix all
thoroughly, and knead well for twenty
minutes. Cover closely, and leave over
night to rise. In the morning 1t Will be
ready to be made into one very large
loaf, or two small ones. Let It rise well
In the pan before baking.
BosroN BRowN.BREAD.-Have ready
a pint Of milk, sweet or sour. IL sweet
be used, put a half teaspoonful OF cream
Of tartar, and a teospoonful OF soda Into
two-thlrds OF q tablespoonful Ut wheat
aour, and sift these very thoroughly to-
gether. II the milk be sour, omit the
cream Of tartar. Put a teaspoonful OF
ALT into q heaping hslf-pint OF Indian
neal, and sift these together. After
sitting mint of rye meal thoroughly,
mix all the meal and -four well together
then stir In ihree-quarters OF cupfui OF
molasses, and add the milk gradually,
stirring all the time. As this IL TO DC
steamed, one Of the tin brown-bread
pans with cover Il needed, or q covered
pail can be used. Butter the tin well,
not forgetting the cover, and pour In the
batter, leaving considerable space for II
10 rise. Ii must steam three hours and
| A half. Great care must be used to baye
A steady fire and to keep the water boil-
ing hard from the moment the bread Is
put In the pot till II Il done. Have
ready boiling water to I'LL up the pot as
needed. Set muffin ring or something
under the tin to keep II from touching
the bottom OF the pot, and keep the
latter covered closely.
SOUTHERN BATTER BREAD.-Beat
three eggs TIL light, and stir into two
aud half cupfuls Of sweet milk. Put
pinch Of baking.soda and one teaspoon
iul Of salt into two cupfuls OF Indian
meal, aud sift all together; add one
tablespoonful OF melted butter, then stir
into the milk and eggs gradually; when
thoroughly mixed, add eupful OF cold
boiled rice, which should have been first
spread upon cloth lightly, to dry. 90
the kernels will be separate and rather
mealy, not a glutinous mass. Beat up
xell from the bottom for two or three
minutes before pouring into round,
shallow pan, and bake quickly In hot
oven.