Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-06-18

When baking powder is sifted with
flour for mullins and cakes by persons
who have not yet learned to work rapid
ly, more baking powder must be used
than is really wholesome. If the baking
powder is added last, or just before the
whites of the eggs, and mixed thorough
ly with the batter, and then the whites
of the eggs folded in, one-half the
amount of baking powder will do the
work with better results. In making
mullins separate two eggs; add to the
yolks half pint of milk, tablespoonful
of melted butter, and then cupful and
half of -four. Beat and add a tea
spoonful of baking powder; thoroughly
mix, and at the last fold in the whites OF
the eggs. Turn the mixture at once into
creased gem pans and put into quick
oven for twenty minutes.
The usual method is to sift the baking
powder with the -four and then beat the
whites of the eggs. By the time the
cook is ready to put the whites OF the
eggs into the thin batter most of the gas
has passed off into the air, and conse-
quently the mullins are tasteless and
fall when taken from the oven.
MILK BISCUITS.
Sift with one quart of flour two round
ing teaspoonfuls of baking powder; if
sifted twice or three times the biscuits
will be the better. Rub into this one
rounding tablespoonful of shortening,
and add half teaspoonful of salt; mix
thoroughly. If the oven is hot, and
everything is in readiness add sufficient
milk to mOisten (about a cupful and a
half) Turn the dough, which must be
moist but not wet, out on the board (;
knead over into shape quickly; roll out
into sheet half an inch in thickness;
cut into small biscuits, using very
sharp cutter; stand in Toured pan so
that they will not touch each other; brush
the tops with milk, and run them into a
quick oven for from fifteen to twenty
minutes. These biscuits should be
brown on the top and bottom.
This recipe may be used for graham,
whole wheat, or a mixture of whole
wheat and corn flour, using more or less
moisture according to the quality of the
flour. All the other ingredients should
be exactly the same. A little experience
with adding the moisture slowly will
give the exact quantity for each.
OATMEAL GEMS.
These may be made from the cold
oatmeal left over from breakfast. Put
one pint of cooked oatmeal into bowl,
and add half teaspoonful of salt and
the yolk of an egg; mix, and add half a
cupful of boiling water, and half cup
I'm of I'M M Hnnr
either whole wheat or white; then add a
rounding teaspoonful of baking powder;
beat thoroughly for about two minutes,
and then add the white of the egg. Bake
in creased gem-pans in quick oven for
thirty minutes. No matter how care
fully baked they will be slightly moist
in the centre. -...
EGG BISCUITS.
Add to a pint of flour half teaspoon
full of salt and one rounding teaspOOnful
of baking powder, and sift three times;
then rub in level tablespoonful of but
ter and add two tablespoonfuls OF sugar.
Beat one egg without separating until
light; add two-thirds of cupful of
milk; add this to the flour mixture;
stir; knead lightly and turn out on a
board. Roll into sheet quarter of an
inch thick and cut with round cutter;
fold over one-half, pocketboOk fashion.
Place in a creased pan so that they will
not touch each other; brush the tops
with milk, and bake in quick oven for
twenty minutes. These may be convert
ed into fig, date or jam biscuits by put.
ting into the centre teaspoonful Of
either of these materials just before fold
ing over the half. They may then be
slightly pressed together, and baked as
above.
CORN GEMS.
Coarse breads made from rolled oats,
rolled wheat, whole wheat and cornmeal
are very necessary daily foods. They
keep the lower bowel in healthy action.
People who use white bread constantly
belong to the class of people found usual
ly among dyspeptics, and that other
class having headaches almost daily. If
you use coarse or graduated cornmeal
take one cupful of cornmeal and half a
cupful of bread -four, using the same
quantity as given for ordinary mullins.
SOUTHERN RICE BREAD.
Beat two eggs without separating
until very light; add a pint and half of
milk; mix; add one tablespoonful of
melted butter, one pint of white corn
meal, half pint of cold boiled rice, a
teaspoonful of salt, and beat thoroughly
for about three minutes; then add two
teaspoonfuls of baking powder and beat
quickly until thoroughly mixed. Grease
three jelly-cake tins, turn in the mixture,
and bake in quick oven for thirty
minutes. Or it may be baked in shall
low baking pan.
PLAIN wAFFLEs.
Rub one rounding tablespoonful of
butter into one quar- of sifted flour; add
a teaspoonful of salt and mix thorough
ly. Separate three eggs; add to the
yolks a pint and half of milk; add this
to the flour; beat thoroughly for fully
five minutes. The little roughness that
you will notice as you are beating is par
ticles of butter. Do not try to beat these
out, as, in melting, they will make the
waffies lighter. Add two rounding tea
spoonfuls of baking powder; beat again
and then fold in the well-beaten whites
of the eggs. Heat the waffle-iron grad
ually. Dip small paintbrush into
melted suet, brush the iron until every
part is well but lightly creased; pour the
batter from pitcher into the middle Of
the iron, and when it is just full close it
down and turn it at once, as the under
side will be now hotter than the top.
Bake on both sides and serve at once.
ROCK BISCUITS.
Beat six eggs without separating until
very light; then add one pound of
granulated sugar; beat thoroughly, and
add gradually half pound OF sifted
flour and half cupful of currants; mix
we'll together; add sufficient flour to
make hard dough; roll this out very
thin, cut into square cakes, prick with a
fork and bake in a moderate oven for
half an hour. These are more whole |
some than the average cookie, as there
is an absence of butter, and being thin
and hard they require thorough mastica-
Home Journal.
TO REMOVE OLD LABELS.
- xav,n oya L