Kansas agitator. [volume] (Garnett, Kan.) 1890-1905, 1904-01-22

many of which arc easily prepared
Mullins are appetizing and are quickly
made. They consist OF two cupfuls OF
flour, one cupful of milk, one level table
spoonful of butter, two eggs (beaten
separately one-hal teaspooniul OF salt,
two even teaspoontus OF baking DOW
der. Mix thoroughly the baking poW-
der aad salt with the flour. Stir the
milk and yolks together; add the butter,
melted, then the flour, and lastly fold in
the whipped whites. Turn into hot gem
pans and bake in very hot oven for
fifteen or twenty minutes. Serve immc-
diatclv
Graham Gems-Two cupiuls OF gra-
ham flour, one cupiul of milk, one cup
full of water, two eggs, half a teaspoon
tui OF salt, one tables poonful of sugar
Mix the dry ingredients together; beat
the eggs separately. Mix the milk with
the salt and sugar; add the water, then
the flour; told IN the whipped whites,
put at once into very hot CREASED gem
pans, filling them half full; bake in hot
oven thirty minutes.
Corn Gems-Two eggs, one cupful of
corn -four, half cupful Of white -four
one tablespoonful of butter, one cupfu
of III TX, one teaspoonful baking powder,
one teaspoonlul OF salt. Break in the
yolks OF the eggs; add milk, salt and
melted butter; mix them we'll together,
then add tine two kinds of -four. Beat
the whites OF the eggs to stiff froth;
when they are ready add the baking
powder to the flour mixture and then
| fold i'll lightly the whipped whites. Turn
at once into warm gem pans, table
spoonful OF batter into each one, and
bake IN a hot oven for fifteen minutes,
This recipe can be used tor any kind OF
flour
llomny Callc--Stir into one cuplul Of
boiled hominv While it is still hot tea
spoonful OF butter, one saltspoonlul OF
, salt and the volks OF two well-beatcn
eggs; add slowly a cupful of milk then
n half cupful of llnc corn neal then fold
in the whipped whites OF two eggs
Bake in flat tin in hot oven for twen.
ty or thirty minutes Cold boiled HON
| Ia, ~ 4.
heating it with enough water to moistcr
| it.
Dat Cake Mix oatmeal which is
ground fine with little salt and enough
water to make stiff dough Roll it on
Il Toured board to one eighth OF an inch
thickness and bake it in one sheet in n
slow oven without browning, until dry
and hard. 1t should be gray in color
When done break it into irregular pieces
This is Scotch dish, and in Scotland is
made with fine oat flour, which is diff
cult to obtain in this country
Bread Sticks bread dough may
be used, though that with shortening is
preferred. After it is kneaded enough to
be elastic, cut it into pieces half the size ol
an egg, roll it on the board into stick
the size OF a penclan foot long Lay
the strips on Toured baking tin o.
sheet. Let rise very little and bake in
a moderate oven, so they will dry with
out browning. Serve with bullion or
soups, or with tea.
Rusks-One cupiul OF scalded milk
two tablespooniuls of butter, three
tablespoonful of sugar, two eggs. hall
a cake compressed Yeast, half a tea ,poon-
full of salt, flour. Make a sponge con
sisting OF the milk sa and yeast. When
it is full OF bubbles add the butter, sugar
and wellbeaten eggs. Stir in enough
-four to make a soft dough Knead il
for twenty minutes Let rise to double
its bulk, then mould it into balls the size