The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1906-07-26
CAKES AND HOT BREADS.
Some Recipes for Delicious Breakfast
and Tea Cakes-A Fine Kind
of Doughnuts.

and Tea Cakes-A Fine Kind
of Doughnuts.
Oatmeal Muffins.-One cup oatmeal,
one and one-half pints flour, one tea
spoon salt, two teaspoons baking pow
der, one tablespoon lard, two eggs, one
pint milk. Sift together oatmeal, flour,
salt and powder; rub in lard cold, ada
beaten eggs and milk; mix smootniy
into batter rather thinner than than
cup cake; fill muffin pans two-thlrds
full; bake in good hot oven Is minutes.
Swiss Tartlets.-Take one egg, It's
weight in stale cake crumbs and fresn
butter, a tablespoonful of sugar, and
little flavoring. Beat up the butter 10
a cream with the sugar, add the cake
crumbs and eggs, then havor1ng, mixing
all together. Line some patty pans with
puff paste, and then layer OF apricot
lam and a thick layer of the mixture
Bake a 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 butterm1lk, one
beaten egg. one even teaspoonful eacn
of soda and salt, a little grated nutmeg,
and flour enough to make dough suffi-
GENTLY firm to roll out only, for it ought
to be as soft as can be handled.
Cocoanut Butter-Sift together one
pint of flour, a level teaspoon of salt; and
two heapfng 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 flour. Moisten with sweet
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-haif cups flour, one
cup Indian meal, one-half teaspOonful
salt, one teaspoon saleratus dissolved in
one tablespoon cold water and we'll
beaten in the last thing Bake rs or 30
minutes in a moderate oven.-Farmers'
Review.
Chicken and Celery Salad.-Prepare
the chicken as for boiling. When done
and entirely cold cut in little squares.
If you want white salad use only the
white meat. rese.ving the dark for other
purposes. Wash and cut the white parts
of celery into half-inch pieces; place in
a 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 a pinch of salt,
white pepper or cayenne each, and
mix 1t with the mayonnaise Serve
ON cold dish garnished with the
white celery tips
Shad-Roe Salad = Wash one
set of slrad roes; put them
in a 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 1t
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 the
salad dish; arrange around 1t salad
leaves that are stiff and fresh; heap
IAC ohdo lcC Ill ihC SCHtCi, pouI OfSI
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: A 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
a large spoonful of the lobster in each
cup of salad, and add a teaspoonful
| of dressing on the top. Garnish the
dish with parsley.
| Lettuce Salad. - Pick each leaf
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 a 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.