Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1895-01-06
TO BEGIN THE DAY WITH.
Hot Rolls and Wnmcs, which Make
nrenIEfnat WORM Entlng.

DEenlEiuSt worm EhtiuSs
RICE WAFFLEs.-Into a batter as d.
rected for soft waiIles stir one cupiul Of
rice. free from Jumps; cook as directed in
same receipt.
GRAHAM FLOUR PUFFs.-one and
half pints Graham -four. 1 teaspoonful salt,
2 large teaspoonfuls Royal Baking Powder
2 eggs and pint milk. sift together Ora
ham, salt and powder. add beaten eggs ana
milk: mix together into pmooth batter, as
for cup cake; half I'LL cold gem pans well
creased; bake in no. oven ten minutes
RoYALsALLY LUNNs.-one quart -four.
teaspoonful salt, two teaspoonfuls Royal
Baking Powder, two-thirds cup butter. four
eggs, one-half pint milk. Sift together
-four, salt and powder; rub In butter cold
add beaten eggs and milk; mix into firm
batter like cup cake. pour into Two ROUND
cake tins size Of pie platesi bake twenty,
five minutes in pretty hot oven or until
straw thrust into them gently comes
up free Of dough.
GOLDEN JOHNNY CAKE.-Cooi in
steamer and pulp fine 1 grain squash
Hubbard is hesD. thlcken pint sweet milk
with the squash pulp until the consistency
OF rich cream; sweeten lightly with Wnte
sugar. Take para Indian meal, l part
host flour tine quantity being sufficient TO
make usual Johnny cake batter. Add about
| two teaspoonfuls Royal Baking Powder, one
| half teacupful raisns / teacupful currants,
| pinch salt. 4 little good butter worked III
when pulping the squash improves the cake
SOFT wAFFLEs-o quart -four. one
| half teaspoonfll salt, teaspoonful sugar, :
| teGspoonfuls Royal Baking Powder, l large
| tablespoonful butter, eggs, rs pints milk
| Sift together .lour, salt, sugar and powder
| rub In butter cold; add beaten eggs and
| milk; mix into smooth, consistent Datter,
| that will run easily and limpid from mouth
| to pitcher. Have waffle iron hot, and care
d,
| It up, when brown turn over. slit sugar on
| them; serve hot,
| GERMAN WAFFLEs.-One quart -four,
| one-half teaspoonful salt. three tablespoon
! fuls sugar, 2 large teaspoontuls Royal
| Baking Powder, tabespoontuls lard,
| rind OF one lemon, grated, teaspooniul
| ROYAL Extract cinnamon, eggs aud pint
| thin cream. sIft together -four, sugar, salt
and powder; rub in lard cold; add beaten
| eggs lemon rind, extract and milk. Mix
| into smooth, rather thick batter. Bake In
| hot waffle iron. serve with sugar favored
with Royal extract Of lemon.
| RUSKs.-one and one-half pints -four,
half teaspoonful salt, two tablespoonfuls
sugar, two teasponnfuls Royal Baking Pow
der, two tablesDoonfuls lard, three eggs, ono
| teaspoonful each Royal Extract Nutmeg and
| Cinnamon, one-quarter pint milk. slit
together -four, salt, sugar and powder;
| rub in lard cold; add milk, beaten eggs and
/ DNtfAcL5. MIX INTO uhukH SUI NhbutH ~
| handle; -four the board, turn out dough,
| give II n quick turn or two to complete Its
! smoOthness Roll them under the hands
into round balls size OF a small egg; lay
them on creased shallow cake pan; put
very close together; bake in moderately
| heated oven thirty minutes; when cold SIT
| sugar over them.
SCOTCH SHORT BREAD.-on and half
plnts -four, one-thrd teaspoonful salt, four
tablespoonfuls sugar. four tahlespoonfuis
| butter, one teaspoOnful Royal Baking Pow
der, three eggs. one teacupful milk, one
teaspoonful Royal Extract of Orange. silt
| together -four, sugar, salt and powder; rub
in butter cold add beaten eggs. nearly all
| the milk and extract. mix into smooth
dough without much handling. Flour the
board, turn out dough, roll with the rolling
pin to one-guarter inch in thickness. cut
| with knife into shape Of small envelopes,
lay them on a baking tin, wash them over
| with remainder Of milk, lay on each three
large, thin slices Of cltron and few cara
way seeds. Bake in moderate hot oven
twenty minutes.
GERMAN PUFFs.-One pint -four. 2 ia
blespoonfuls sugar. pinch Of salt. ~ tea
| spoonfuls Royal Baking Powder 3 table,
spoonfuls butter, eggs, ounces sweet al
monds, drops Royal extract bitter almonds
one-half pint cream. one-half cupful sui
tana ralelns, one-half wine glass rum. Rut
butter and sugar to white, llght cream; add
eggs (whole), one at time. beating three OF
four minutes between each addition, blanch
the almonds. (see receipt for Almond Pud.
dlng1 slit together flour, salt and powder
which add to butter. ETC., with almonds
raislus, extract bitter almonds, cream AND
rum. Mix whole together Into smooth bat
ter as for pound cake; two-thirds I'LL well
creased cups; bake In fairly hot oven twenty
minutes; at end OF that time Insert straw
gently. It it comes out clean they are
ready; II any OF uncooked batter adheres tC
straw. must be set carefully back few
minutes longer.