Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-02-05
HOMEMAKEkS' COLUMN.
on topics Of interest TO the hdiee
h soiacitcd. Address: Editor HonxnAkkks'
COLUMN. oxford Democrat. Paris. Maine.
assAkeAsT AND TEA CAKES.

Il
BREAKFAST AND TEA CAKES.
During the cold months hot cakes Of
ALI kinds are in great demand, and the
following well-tested receipts may serve
to add variety to the tables Of house
Keepers, who know how even triiing
change In the bill Of fare will often
tempt the appetite Of their families.
RYE PANcAKE.-One cup Of rye -four,
one of wheat -four, one-half cup OF mo
lasses, one-half cup OF water, one-half
teaspoorful Of soda and one egg. Pinch
OF salt. Beat the egg, add the -four, put
the soda into the warm water, let 1t ois-
solve, add IL to the molasses, pour the
whole into the egg and -four, mix well
together; fry In kettle OF boiling lard
until thoroughly cooked. Drop from
tablespoon which will hold enough TO
make q pancake Of the right size. See
that the lard Is boiling before putting
the pancakes In.
| RYE MuFrINs.--One pint Of sour milk,
three eggs, one heaping teaspoonful OF
soda, pinch Of salt. two tablespoonfuls
Of molasses, two teacupfuls OF rye -four
and one teacupful Of wheat -four. Dis
solve the soda In very little water, then
nut Il into the sour milk; beat the eggs,
add TO the milk, and then stir In the salt,
molssses, rye and wheat flour; bake In
muffin pans, which should be heated be-
fore putting In the mixture.
TEA RoLLs.-Ohe quart OF flour, one
tablespoonful Of lard, one tablespoonful
OF sugar, one pinch Of salt, one-third oil
a cake OF yeast; make hole In the -four,
into which put the lard, sugar, salt and
yeast; let this sponge rise over night.
The time for mixing varies according
10 the weather--in summer at ten o'clock
In the evening, in winter about six. In
the morning knead In half cup OF -four !;
let 1t rise slowly four or five hours,
knead again, cut In rounds with bis
vui, cutter, spread with butter, fold over
and let rise slowly three or four hours.
Bake In n quick oven.
JENNY LIND CAKE.-Beat together
lone-half cup Of sugar, two and a hall
cups OF -four and two teaspoonfuls OF
cream Of tartar. Add one egg without
beating, one cup of milk, one tablespoon
full OF butter, melted by pouring in hot
water In which one teaspoonful OF soda
has been dissolved. Beat the whole
mixture thoroughly and bake In muffin
pans.
RICE BANNoCKs--0ne teacupful oil
rice set over the fire In little water
until IL has swelled thoroughly. Add
one teacupful of milk and a piece OF but
ter about the size of walnut. This
must be done at night. Let the mixture
stand until morning and then add hall
pint OF Indian meal, two we'll beaten
eggs. two tablespoonfuls OF flour. lib
eral pint OF milk and little salt. Bake
an hour 10 shallow pans.
THRpED Bi,CCIT.-One cup OF hour,
one cup OF rye -four, one cup oil Indian
meal. two cups OF sour milk into which
put heaping teaspoonful OF soda, one
large tablespoonful OF sugar, pinch oil
salt. two well-bcaten eggs. MIX To-
gether, the wheat aud rye -four and
Indian meal; add the milk, sugar, salt
and lastly the eggs. Bake in gem pans
WISCONSIN BiscUtT.-Two cups oi
graham flour, one cup OF white hour
two eggs, one pint Of milk. Beat the
eggs, and sitter stirring the mix ana
Aour together, add them TO the mixture
and beat the whole thoroughly, adding
small pinch OF salt. Heat the gem pans
then put n small piece Of butter into each
section; I'LL about two-thirds oil esch
with the mixture and bake twenty min
utes in hot oven.
Corn PoNE.-This receipt for most
delicious corn bread was brought "a
! New England from Virginia thirty years
ago, and Is liked even by persons who
usually do not care for eornmeal In any
form.
The ingredients are two coiiee-cups oil
corn meal, one quart Of milk, four eggs
one tablespoonful Of drawn butter, one
teaspooniul Of salt and one teaspooniu
OF sugar. Beat the eggs thoroughly
add the meal, butter, sugar and salt, and
scsld the whole with the milk. which
has been previously set on TO boil
Have ready a buttered turks head,
OF, failing that, rather deep pans; pour
in At once and hurry into the oven. dc
not le, the thin appearance OF the batter
tempt YOU 10 add more meil-as IA:
happened more than once when this re-
ceipt Was being tried. to the serious In
Jury Of the pone. The four eggs viii
stiflen il sufficiently, and the richness
and delicscy OF the cake are largely due
10 the small proportion OF meal. III,
turks head Is preferable To the ordi
nary pan because the hole In the centre
which permits the hot sir 10 rise. diiiuse'
the heat more equally through the MKT
ure. Bake in quick oven.
SALLY I.uNN-This is an excellent re
ceipt for AN old fashioned tea cake which
Is still very popular in New England
One quart Of -four, four eggs, one-hali
cup of melted butter, one cup OF warn
} milk, half an Yeast cake, one-half tea
spoonful OF soda. dissolved In hot water
Beat the eggs To stiff froih, add thu
milk, butter, soda and little salt. Still
the -four TO n smooth batter and beat the
Yeast in well; set 10 rise In a butterec
dish, in which IL must be baked and SEM
10 table Let il rise six hours. Bake
steadily three-quarters OF an hour.
SOFT CAKE.-One pint OF milk, thre'
eggs, flour enough for stiff batter
Beat the eggs, add the milk, stir In thu
-four, beating well, season with pinci
OF salt and bake in hch-deep circuls'
pans, Ike those used for washington
pie When done split across, butter
and turn the top down. Put two cakes
together in this way, making four pieces
aud in serving cut as one would wash
ington pie"
MAHOGANY CAKE.-This very nice
tea-cake Is inside of one quart OF milk
three pints OF -four and four eggs. Bea
the yolks and whites OF the eggs sepa
rately; add the yolss to the milk, sti
In the -four, season with pinch OF salt
beat well, stir 10 the whites, put intt
hot gem pans aud bake.
RICE GRIDDLE CAKES Boil rice unti
soft Cor use any that may have been lef
from the day before,) and when COO
thin with water or milk To the consis
tency of buckwheat cakes; add pinci
salt and handful Of -four, and bake OF
griddle as one would cook batter
cakes. They will bake quicker II a well
beaten egg is added to the mixture.
SQUASH GRIDDLE CAKEs.-One egg
one pint Of milk, one and one-half cup
Of squash boiled and strained), one-hal
1 teaspoonful Of soda, one pinch OF salt
-four enough to make batter. Bake OF
{ q griddle.
Z Fresh honey or new maple syrup vii
; form a delicious accompaniment to these
tea and breakfast cakes,