Evening star., 1902-03-01
RECIPES FOR HOT BREAD
GATHERED FROM THE NORTH
AND THE SOUTH.
Tested and Indorsed by New England
and Virginia House
loo IL
keepers. re q

Written for The Evening Star /,
Every housewife delights in the making
of hot breads The southern cook, above
all others, is famous for these delicacies.
which are utilized as a breakfast luncheon
or supper dish. The recipes given here
have been tried with success.
Parker House Rolls.
To make rolls that will literally melt in
tho mouth and are both delicate and tooth
some scald one pint of milk. add to 1t one
heaping tablespoonful OF butter and an
even teaspoonful of salt. Then stand aside
until 1ukewarm. Sift one quart OF -four
into large earthen bowl. mix with 1t a ta-
blespoonful of granulated sugar ana one
cake Of compressed yeast dlssoived IN lit
tie warm water. Stir together the hour ana
the warm milk, adding more flour as re-
uuired to make a stiff dough. cover tight
ly and let stand in warm, not not, room
over night. In the morning knead the
dough thoroughly, then make into small
turnover rolls, and let stand In warm
place until very light; then bake In quick
oven for fifteen minutes.
Southern Egg Bread.
Few northerners know or appreciate the
delicious breakfast dish. To be made at It's
hest the genuine southern meal should be
used. but even when that is not to be OBJ
tanned the bread is exceedingly tempting
and worth the trial Scald one and one-half
cupfuls of corn meal thoroughly and let
stand until cool. but not cold Beat the
yolks and whites Of three eggs separately
and add the yolks to one pint or milk Stir
the milk and eggs into s the scaiding da a1s meai
tea aspoonful of salt and two teaspoonfuls OF
baking powder. Lastly, whip In the we'll
beaten whites Of the eggs ana pour into a a
deep earthen dish that mas peeh wen
Doiy IN,
half to three-uuarters of an hour. Serve
from the dish in which 1t Is paked with a
large spoon. The bread should be firm at
the bottom, but soft, like rlch custard' at
the top.
Boston Brown Bread.
No hot bread is more tempting or more
wholesome than the Boston brown oread at
its best, To make it as 1t Is made at nome
it is necessary to obtain rye meal IN place
Of the flour which Is ordinarily used, Dut
the result amply repays the trouble, Whlcn
need not be excessive, as the meai can
usually be found at feed stores or the lar
ger and better sort. Mix together one ana
one-half pints Of the rye meal and OF south
ern corn meal Stir into them one tea
spoonful Of salt and one cup OF molasses.
Mix all together with one and one-Quarter
pints of hot milk, and then add one heap
ing teaspoonful Of baking soda dissolved IN
buttered mold, cover tightly and steam for
four hours. Serve hot with butter or
cream.
Potato Rolls.
The most delectable luncheon or break
fast rolls known to the Virginia cook have
a foundation of potatoes, and involve con-
siderable effort, but are SO entirely satis-
factory as to make 1t amply worth while
to incur all the trouble. Boil six medium
sized potatoes and mash fine. Add to them
one teaspoonful each Of sugar and OF salt,
one large tablespoonful of butter, and laro
mixed. Stir well together and let stand
in a warm place four or five hours. until
very light Mix with -four until no more
can be worked in Knead and let rise Tor
about five hours in warm place or longer
where the temperature is not quite SO high.
Then make into turnovers and stand quite
near the stove until night. Bake In a quick
oven.
New England Mullins.
Few forms Of hot bread are more delic-
ious than delicate mullins. The following
recipe gives directions for making them
quickly and can be relied upon to give sat-
isfaction: Sift two cups of flour with one
even teaspoonful of salt. Work into it two
tablespoonfuls Of soft butter and two Of
granulated sugar. Add one cup Of milk,
one egg we'll beaten and one teaspOonful
Of baking powder. Bake in a quick oven
in muffin rings gem pans.
Wheat Gems.
Risen breads have certain advantages
over every other sort. To make really per-
feet wheat gems scald one pint Of milk,
add to it one tablespoonful Of butter and
let stand until tepid. Then add one-half
cake of compressed yeast dissolved in a
quarter of a cupful Of warm water, three
cupfuls Of flour and one teaspoOnful of
| salt. Beat well, cover and let stand in a
warm place until morning. A half hour
and yolks separately. and add first the
yolks, then the whites to the risen mix
ture. Beat vigorously and bake in gem
pans in a quick oven.