The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1895-12-24
TO BEGIN THE DAY WITH

Hot Rolls and wariiev. which Mako
Breakfast Worth Eating.
RICE wAFFLES. Into a batter as d.
rected for soft watI,es stir one cupfnl Of
rice, free from Jumps. cook as directed In
same receipt.
GRAHAM FLOUR PuFFs Ono and a
half pinis Graham -four. teaspoonful salt.
2 large tcsapoonfuls Royal Baking Powder.
? eggs aud | pint milk. slit together Ora
ham. sal, and powder. add beaten eggs ana
milk: mix together into smooth batter. AS
for cup cake. half MI cold gem pans. well
creased. bake in hot oven ten minutes.
ROYAL SALLY LuNNs Ono quart fcur
tcaspoonful salt. two teaspoonfuls Royal
Baking Powder, two-thirdu cup butter, four
ogsa, ouc-half pint milk. S,tt together
-FOUR salt and powder; rub IN butter csld;
add beaten eggs and milk mix into hrin
halter like cup cake. pour into two rounu
cake tins size OF pho plates. bake twonty-
nve minutes In pretty hot oven or until
q straw thrust into them gently eomea
up free OF dough.
GOLDEN JOHNNY CAKB.--cook In
atosmsr and pulp fno grain nquhah
Hubbard 10 best). thleksn pint sweet milk
with the squash pulp until the consiateney
OF rich cream; swoetsn lightly with white
sugar. Take . paris Indian meal, ] part
bost -four, the quantity being sufficient to
make usual johnny cake batter. Adu apout
two teaspoonfns Royal Baking Powder, one
half iescupfui raistps. l tsacupful currants'
1 n,nrh salt little good butter worked In
whom puining tho squsnh improves TIE cnho.
SOFT WhFFi .flS. One quart Hour. one
half tenspoopful salt. tcaspoonfui SUGAR,
tesapoonfuls Royal naing Powder. l LARGO
tablespoonful butter, egEs Ia PIMA nlilh.
Sir together Aonr Aplt, sugar ana powder
rub in butter cold; add beaten ogEs ana
milk mix into smooth, cunaHtsnt natter
that viii run easily and llmpid from mouth
10 pitcher. Hav. wsfiic iron hot, aud care
fully grcssed ench time I'LL two-thirds. close
II up. whom brown turn over SIT sugar on
them. norva hot.
GERMAN WATFLBs Ono quart -four.
oue-half teanpoonful salt, three tablespoon
fuls sugar. large taaapoonfuts hoyai
Baking Powder, tahlespoonfula lard
rlnd Of ono lemon, grated. ! tsaapooniui
Royal Extract cinnamon. eggs ana pint
thin croam. SIT together nour. sugar. salt
md powder; rub In lard cold. add beaten
csrr lsmon rlnd, extract and mik Mix
into smooth rather thick batter. Bake IN
hot wafle iron, ssrvs with sugar favored
with Royal cItrsct Of lemon.
RUsKs Ono and ope-half pints nonr.
half teaspoonfui salt. two tablespoonful,
sugar. two tcsspoonfuls Royal Balink Pow
der two tabicapoonfuls lard, throo eEgs, ono
toaspoonful each Royal Extract Nutmeg and
Cinnamon, one-quartor pint milk. SIT
together -four, salt, sugar and powder;
rub in lard cola; add milk, beaten eggn and
extracts Mix into dough soft enough to
handle: -four the board. turn out dough.
give It a quick turn or two to complete Its
pmoothness. Roll them undor tho hands
into round balls ais Of o small egg. lay
them on creased shallow cake pan; put
very close together bake 10 moderately
heated oven thirty minutes: when cold gift
guRar over them.
SCOTCH SHORT BRBAD,--one anda half
pints Hour. one third teaspoonfuI salt. four
tableapo0nfuis sugar, four tobieapoenfuls
butter, ono teaspoonful Royal Baking Pow
dor. three egga, one tescupful mix. one
toaspoouful Royal Extract OF Orange. SIT
together -four. sugar. salt and powder: rub
IN butter cold; add beaten eggs. nearly all
tho milk and extract. mix Into smooth
dough without much handling Flour tho
board, turn out dough, roll With the rolling
pin to one-quarter inah In thlcknens, cut
with knife into shape Of small onvslopes.
Law them on baking tin. wash tbem over
with rems Under OF milk. lay on each three
largo, thin Elicea Of citron and Few cara
way seeds. Bake IN moderate hot oven
twenty minutes.
GERMAN PuFFs.-one pint hour Ia
blcspo0nfuls sugar. pinch or salt, l1a tea
spoonfuls Royal Baking Powder. table
gpoonfuls butter. eggs, ounces sweet al
mouis, drops Royal extract bitter almonds.
one-half pint cream, oDe-half cupfui sui
tana raiains, ons-half wine glass rum. Rub
butter and sugar TO white, light cream; add
eggs twhoie). one at a time, beating three or
four mlnutes between each addition. bianch
the almonds. t5ee receipt for Almond Pud-
dlng) SIT together nour. salt and powder.
which add TO butter, etc. With aimonda.
raIsins. extract bitter almonds. cream and
rum MIX whole together into smooth bat
ter a for pound cake; t~o-thirds oil we'll
CREASED cups. bake in fairly hot oven twenty
minutes: al end OF that time iusert straw
gently. II II comoS out clean they ara
ready: n auy OF uncookod batter adheres to
strnw, must DO Get carefully back feu
minutes longer.