Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-10
Z, =, 3, & * 4,
BREAKFAST BREADS


about starting In on a round OF griddle
cakes. wafiles and raised biscuit and when
the annual question is put to her. isn't It
about time We had some hot bread?' she
longs for variation OF light rolls and
mullins to bridge the few months until real
ly cold weather sets in Here are soma
recipes which are easily prepared and can
be cooked Immediately
Spice and fruit buns are particularly APP
petiZlng in the early fall
Spanish Bun.-One cup Of sugar. four Ia.
blespoonfuls of melted butter. half a cup Of
New Orleans molasses, two eggs and one
yolk OF egg. one cup of sour milk, two cups
OF Hour. one cup of seeded raisins. Add ono
teaspoonful of cinnamon and the same OF
allSpice, soda, vanilla and half n teaspoon.
ful OF cloves Bake in a loaf
quick Cinnamon Bun.-Rub one table.
spoonful of lard into quart OF -four and
add one tcaspoOnful of salt and two tea
spoonfuls of baking powder. Sir in quick
Iy half pint of milk. Roll out in thin
sheet cover with thick layer OF sugar
another of currtnts. and then a sprinkling
of cinnamon. Roll up and cut into buns
about two inches long. stand these on
their ends I'm n creased s'au and bake twen-
ty-iiNe minutes in quick oven.
Fig Rolls.-Sift together one quart OF
whole wheat -four. half teaspoonful OF
salt and two tcaspooufuls OF baking powder.
Rub into this one tablespoonful of butter
dough by working one ana a half cups of
milk INTO the -four gradually. but ~ not
allow IL to become too wet. Roll out quick
ly half an inch thick and cut into oval
pieces Brush with melted butter. chop
ten figs very fine and spread over half of
each roll. Fold over the SIDES OF the roll
and seal together with beaten white of egg.
Bake for twenty minutes in hot oven
Sultana Biscuits.-Sft one quart OF flour
with a teaSpouutul each Of salt and bicar.
Donate OF soda. and then with the hands
rub in tw" tahlcspoonfuls of lard. Next
mix In cup1ul Of Sultana raisins well
sprinkled in flour. stir in gradually
enough sour milk to make a soft biscuit
dough. About one pint of milk will be
required. Form little cakes with tho
hands dip into -four and bake twenty min
utcs in hot oven.
Often the milkman has not arrived when
ii is time to make the breakfast bread.
Here are several recipes which do not re-
quirc milk:
Beaten Biscuits.-Two quarts Of -four,
a tcaspoonful OF salt. one tablespoons
full of sweet lard and ono egg. Make a
dough with half "A pint Of water. Beat
until the dough breaks open in air purs.
roll into a ball with the hand and bake in
a quick oven.
Vinegar Biscufts-Take two quarts OF
flour, one large tablespoonful of lard or
butter, one and a halt tabiespoonfuls OF
vinegar, one tablespoonful of soda Put the
soda in the vinegar and stir well. Mix In
the -four and add two eggs beaten light.
With warm water make dough sthf
enough to roll out. Cut in fancy shapes
and bake in a hot oven. All sorts OF pref
tily shaped biscuit cutters are sold in tho
stores now for four or five cents apiece
Among the most attractive is one in the
form Of a heart. or a set of four outlining
the diamond. club. spade and heart of O
pack of cards.
Oatmeal Scones.-Sift one and half cups
Of whole wheat flour and one teaspoonful
of baking powder into one pint Of oatmeal
left from the day before, and stir together
with half a cup Of water. After mixing
well. roll out on baking board quarter
of an inch thick Cut in fancy shapes and
bake on a grddle fifteen minutes.
Recipes in which sour milk is used:
Sour Milk Biscuit-Sift one quart of -four
with one tablespoonful of salt and one
teaspoonful of baking soda. Butter O.
baking pan and see that the oven is hot.
Wet the flour with n pint of sour milk or
enough to make a soft dough. Add one
tablespoonful of lard by chopping IL into
the -four. Shape into biscuits quickly and
bake for twenty minutes.
Sweet Johnnycake-One pint or sour
milk, one cup of sugar, two tablespoontuls
of lard, one egg. one cup OF flour, one tea
spoonful of soda, one-haIf teaspoonful or
salt and a dash of nutmeg Stir In with
these ingredients enough cornmeal TO mhko
a dough as stiff a loaf cake. Bake IN
square tin in quick oven. Less sweetenins
may be used If preferred.
breakfast Puffs.-Two cups of sour milk,
one teaspoonful of soda, one teaspoonful or
salt one egg and flour enough to roll out
like biscuit dough. Cut into narrow strips
and fry in hot lard like doughnuts. Serve
piping hot.
Egg Muffins.-One quart of -four sifted
twice Three eggs. the whites and yolks
beaten separately. three teaCups of sweet
milk, one teaspooniul of salt. one table
spoonful of sugar, one large tablespoonful
of lard or butter and two heaping teaspoons
fuls of baking powder. Sift together flour.
sugar salt and baking powder. Rub In the
lard cold and add the beaten eggs and the
milk. Mix quickly into smooth batter
rln1r, for GRID
cakes. Bake twenty minutes.
Sally Lunn.-Three cups of flour, one cup
of sugar, one cup cornmeal, half a cup OF
butter, one and a half cups of milk, four
eggs and two teaspoonfuls OF baking pow
der.
Here is another good recipe for Sally
Lunn: Two tablespoonfuls Of butter, two
tablespoonfuls of sugar, one cup sweet
milk, three cups of flour. two teaspoonfuls
of baking powder and two eggs.
Pop Overs.-Take one cup Of -four and
mix smooth with one cup OF sweet milk
and one well-beaten egg. Add piece OF
butter the size of a walnut and pinch OF
salt Bake in gem pans in quick oven.
Corn Beard.-To one quart OF sour milk
add one rounding teaspoonful OF bicarbon-
ate Of soda dissolved I'm two tablespoonfuls
of warm water Stir few moments and
add two eggs well beaten. one level table
spoonful of butter melted and one quart
and A half pint of cornmeal. Mix together
and bake forty minutes in q
shallow baking tin.
Mush Bread-Heat one pint OF milk in a
double boiler and stir in slowly half pint
of white cornmeal. Boil until Il becomes
a mush that can be poured from the spoon.
Remove from the fire and add one salt
spoonful of salt. Drop in the yolks OF four
eggs, one at n time. Beat the white to a
stiff froth and add to the other ingre-
dents. Bake for half an hour. This should
be served In bowls and eaten as a break
fast food with a fork.
Southern Biscuit.-Work together one ta-
blespoonful of butter and lard mixed with
one quart of whole wheat flour and season
with one teaspoDaful of salt. Make a
rather dry dough by adding one-half pint
of milk and water mixed, pouring IL in
so that not all of the milk be
used If the ingredients hold together.
knead for fifteen minutes until IT is soft
and elastic. Then beat constantly for
twenty minutes longer. folding every few
minutes in a square half an inch
thick Cut IN biscuits, prick the tops and
bake in a moderate oven for thirty minutes
or until thoroughly done 10 the center,
The top and bottom should be beautiful
golden brown. and the secret of their light
ness lies in the long kneading.