The Grit-advocate., 1906-05-11
CAKES AND HOT BREADS.
Some Recipes for Delicious Breakfast
and Tea Cakes-A Fine Kind
of Doughnuts.

|
Oatmeal Mufins.-One cup oatmeal.
one and one-half pints -four, one tea
spoon salt, two teaspoons baking pow
der, one tablespoon lard. two eggs, one
| pint milk. Sift together oatmeal -four,
salt and powder; rub in lard cold. add
/ beaten eggs and milk: mix smoothly
into batter rather thinner than than
cup cake; fill mufin pans two-thirds
full; bake in good hot oven Is minutes
| Swiss Tartlets.-Take one egg, its
weight in stale cake crumbs and fresh
butter. Il tablespoonful of sugar, and
little fiavoring. Beat up the butter to
| a cream with the sugar add the cake
crumbs and eggs, then fiavoring. mixing
all together. Line some patty pans with
pun paste, and then a layer OF apricot
jam and thick layer of the mixture
Bake quarter Of an hour in a sharp
oven.
Cream and Buttermilk Doughnuts.-
One and one-half cupfuls of sugar, one
each OF sour cream and buttermilk, one
beaten egg. one even teaspOonful each
OF soda and salt. little grated nutmeg,
and flour enough to make dough suffi-
ciently firm to roll out only, for 1t ought
to be as soft as can be handled
Cocoanut Butter.-Sift together one
pint flour. level teaspoon of salt; and
two heaping teaspoons OF baking pow
der: rub in lightly with the tips of the
fingers one heaping tablespoon OF but
ter; when this is done add one cup of
shredded cocoanut and mix It well
through the -four. Moisten with swee.
milk to form soft dough, roll out and
cut into small biscuits, then bake in
quick oven.
Indian Breakfast Rolls. - Three
fourths cup Of molasses, one cup of sour
milk, one and one-half cups -four, one
cup Indian meal. one-half teaspoonrul
salt, one teaspoon saleratus dissolved in
one tablespoon cold water and we'll
beaten In the last thing. Bake 25 or 80
minutes in moderate oven.-Farmers'
Review.
Chicken and Celery Salad-Prepare
the chicken as for boiling When done
and entirely cold cut in little squares.
II you want white salad use only the
white meat. reserving the dark for other
purposes. Wash and cut the white parts
OF celery into half-inch pieces; place in
bowl Of cold water Until needed. Use
pint Of chicken to two-thirds of pint
OF chopped celery and cup and half
OF mayonnaise dressing. When ready to
make up dry the celery and mix with
the chicken, mingling pinch of salt,
white pepper or cayenne each. and
mix it with the mayonnaise. Serve
on cold dish garnished with the
white celery tips.
Shad-Roe Salad. - Wash one
set of shad roes: put them
in saucepan. cover them with boil
ing water and add teaspoonful of
salt; put the lid on and simmer gent
ly for 20 minutes. When done lift
them carefully from the water and
stand away until perfectly cold. Make
half pint of mayonnaise and set it
away. When ready to serve remove
the skin from the outside of the shad
roe and cut them into thin slices. Put
one onion slice in the center of re
salad dish; arrange around 1t salad
leaves that are stiff and fresh; heap
the shad roe in the center, pour over
it the mayonnaise and serve.
Lobster Salad. - Make cups of
the crisp lettuce leaves now
on the market. and break up
the inferior leaves and mix with
lobster which you are preparing for
the salad. viz: pint of lobster, cut
into small pieces. seasoned with
French or other dressing and kept on
ice until you are ready to complete
Mix with half of the dressing. and put
large spoonful of the lobster in each
cup Of salad, and add teaspoonful
Of dressing on the top. Garnish the
dish with parsley.
Lettuce Salad. - Pick each loaf
over carefully. being careful not
to break them. Shake off and
drain in net Keep in a cool
place until ready to serve. Arrange
the leaves in salad bowl as tasteful
ly as possible and serve with French
dressing or with sweetened cream.
If preferred, sugar, vinegar. salt and
pepper may be used instead of the
French dressing-N. Y. World.