Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-09-29
RECIPES.

Tic tVtutuS auu tWo Woii-uSdtCu Vkket
one-half cup Of sugar, one heaping tea
spoonful salt, one generous half cup OF
butter, or butter and sweet lard mixed.
knead thoroughly, adding -four enough
to make velvety dough; cover and
stand In q warm place over night. In
the morning knead down, turn out on a
bread-board and roll out with rolling
pin to one-half inch In thickness; cut
with cooky cutter and spread melted
butter over the tops; fold over and place
In shallow tins; cover and put In warm
place until light. Bake In aquick oven
| from fifteen to twenty minutes. II
properly made these rolls are delicious.
COOP BREAKFAST RoLLs.-Put one
quart OF -four into a bowl, make a hole
In the centre with spoon. Put In one
half cup graduated sugar, one heaping
teaspoonful of salt one heaping table
spoonful each or good sweet lard and
butter. Dissolve one-half a compressed
yeast cake In half cup of warm water,
add to the other ingredients with one
pint of warm milk, or milk and water,
stirring thoroughly and vigorously for
five minutes. Turn cover over the
bowl, and cover all with cloth. Stand
in a warm place over night. In the
morning knesd in -four enough TO make
nice velvety dough, not too stiff; cover
and stand again in a warm place until II
Is very light. Turn out on bread
board, and roll out with rolling-pin to
half inch In thickness. Cut out with a
cutter, place a small piece Of butter on
one half and fold the other half over.
Place on cooky tins, cover lightly and
stand In warm place until light. Bake
from fifteen 10 twenty minutes In n
quick oven. This quantity will make
about thirty-six rolls. BY commencing
at two or three o'clock In the afternoon,
and kneading them up at night, one
could bake them early In the morning
Twice the above quantity may be easily
made at one time.
GRAHAM RoLLs.-Put one quart OF
sifted graham -four into bowl with one
beaping teaspoonful salt, one-half cup
OF butter and lard mixed, one-hslf cup
sugar and one-half pint of milk with one
half pint Of hot water. Stir thoroughly,
after adding one-half Of a compressed
yeast cake dissolved In one-half cup OF
warm water; cover and stand in warm
place over night. Roll them into oblong
shapes and place them on shallow tins
cover lightly with cloth and put in u
warm place until light. Rake in quick
oven. When done turn out on board
aud brush the tops over with milk.
| COOP BROWN BREAD.-Two cups
Of sour milk, two cups Indian meal. one
cup molasses, one cup sifted graham
-four, one and half teaspoonfuls OF
baking sods, sifted with one-,hird cup OF
white flour, one teaspooDful salt. Mix
molasses and sour milk, then stir in the
meal and flour; pour into small buttered
pals and steam three hours, then set in
the oven and bake from twenty minutes
10 half an hour. Sweet milk may be
used II preferred Do not throw away
the bran that Is left after sitting the
graham tlour. Ii makes an excellent
and nutritious jelly.
| BosToN BROWN BREAp.--For one
large loaf use three pints Of sifted corn
meal, three pints OF rye flour, one cup
of good hop yeast and one cup OF mo-
lasses. Mix very soft with warm water,
pour the mixture into round pudding
tin aud allow IL tn stand until light,
Bake with a steady fire for three hours,
STEAMED BRowS BREAD.-Threc
cups of corn meal, two cups of rye -four,
one cup OF wheat -four, one cup OF mo
lasses and one-hslf teaspoonful OF
saleratus. Mix rather thin with either
milk or water, salt 10 taste, and boil
four hours in tightly-covered pudding
mould.
| RAISED GRAHAM MUFFINs.-Mix two
cups of graham, one of cornmeal and
one Of Nhite -four with one tablespoon
full Of sugar. One-half II tablespoonful oi
molasses aud enough warm water to
make soft batter.
| Dissolve one-hslf yeast cake IN
water; add il with one quarter of q
teaspoonIul OF soda 10 the batter, and
let il rise over night. In the morning
mould with a very little hour into bis
cults and bake in a rather quick oven.
| DELICIOUS RAISED Buns Use one
quart OF milk: boil one pint OF 1t. Add
10 the whole quart piece Of butter the
size OF all egg, two-thirds OF cup OF
sugar aud two eggs beaten together, one
half 4 cup of black currants, and one
half cup Of yeast. Let the mixtur,
rise over night.
DELICATE CREAM BIsCUiT.-Add 70
two quarts OF -four one teaspoonful oil
butter or lard, one large teaspoonful OF
sugar, one small teaspoonful Of salt and
two tablespoonfuls OF yeast. Let IL rise
over night and in the morning knead
lightly and bake in quick oven.
| BREAD SIICKs.-These are made from
raised bread dough, TO which has been
added the thoroughly beaten white OF
egg. The proportion Is the white OF
one egg 10 pint OF the dough. The adj
dition Of the egg renders the sticks crisp
They are baked 10 pans made purposely
for them-pans with small troughs Ii
which the dough is placed.
MADE WITHOUT YEAsT.-For the
benefit Of those who desire to use bak'
ing powder instead Of yeast | append
the following receipts: Delicious rice
mullins may be made by sitting two
heaping teaspoonfuls Of baking powder
into one pint Of sifted flour; add one
cup Of cold boiled rice, two eggs, a little
salt, one tablespoonful Of butter, and
milk enough TO make thick batter.
Bake quickly in hot oven.
EXCELLENT WHEAT MUFFINs.-Use
one beaten egg, two tablespoonfuls OF
sugar, two cups of flour, two cups OF
milk and two teaspOonfuls of baking
| powder; add salt TO taste, and bake in
muffin tins in very hot oven.
OATMEAL GEMS. Soak over night two
cups OF oatmeal in pint of sweet milk.
| In the morning add two beaten eggs, a
tablespoonful of sugar, a little salt and
a heaping teaspoonful of baking powder.
Bake in hot oven in hot gem pan.
GRAHAM MUFFINs.-Add one cup of
sour milk TO one-half cup OF molasses
mix in two and half cups Of graham
-four, one teaspoonful of soda, little
salt and one large tablespoonful OF but
ter. Bake in quick oven.
BERRY BREAD.-Cream together one
cup Of sugar and one tablespoonful Of
butter: add two beaten eggs, one cup
of milk and one pint OF either blue or
huckleberries. Sift one and half tea
spoonfuls of baking powder into enough
-four to make stiff batter. Bake In a
hot oven.
BAKING BREAD AND BISCUT.-The
proof of the bread and the biscuit lies In
the s'baking of it," A little experience,
IL 81