Perth Amboy evening news., 1906-07-06
GooD THINGs FOR RREAKFAsr

Sponge ROllS-Take one pint of
flour, one-half pint of warm water,
n teaspoonful of sugar, one-half
t~easpoonful of salt, one tablespoonful
of butter. one-eighth cupful of yeast.
Sift the flour into a bowl; then add
are salt and sugar. Melt the butter
in the warm water and add the yeast.
Put this mixture with the flour and
beat thoroughly with a strong spoon.
Cover the bowl and let the dough rise
over night. In the morning butter a
French roll pan and half fill each
compartment with the sponge, being
careful not to break it down unneces-
sarily. Let the rolls rise for an hour,
and bake them in a moderately hot
oven for half an hour.
London Crumpets-One pint of
flour, one pint of warm water, one
eighth cupful of yeast, one-half tea
sp~oonfwtsof salt, One-aaIf t6aspoUnfrl
of sJgar, two to; lespoonfnls of but
ter. Put the flour, salt and sugar in
a bowl, add the vac and yeast, and
beat vigorously for fifteen minutes.
Cover the bowl laG set in a warm
place over night. In the morning
beat in the melted butter and pour
the batter into buttered muffin pans.
Let the crumpets rise for an hour and
bake them in a hot owe
Sally Lunn-One pint of fur, one
half pint, of milk, one tablespoonful
of sugar, one-half %teaspoonful of salt,
one and one-half t~easpoonfuls of but
ter, one-quarter cupful of liquid
yeast, one egg. Sift the flour and
mix With 1t the sugar and salt. Heat
the milk to about 100 degrees and
dissolve the butter in it. Dissolve
the compressed yeast in two table
spoonfuls of tepid water and stir into
the milk and butter. Separate the
parts of the egg and beat the white
until light; then beat the yolk well.
Add the milk mixture and the egg to
the flour and beat well. Pour this
batter into a we'll buttered cake pan.
Cover and let it rise in a warm place
for two hours. Bake for half an hour
in a moderately hot over and serve
on a hot dish.
Raised Wheat Muffins-One gen.
erous pint of -four, one-half pint of
milk, one tablespoonful of butter.
one-half te%aspoonful of salt, n egg,
one-eighth cupful of yeast or one
eighth of a yeast cake. Put the Hour,
salt and sugar in a deep earthen
bowl. Boil the milk and add the but
ter to it. Let this mixture stand UNI
til only tepid; then add the milk, but
ter and yeast to the -four and beat
well. Cover the bowl and let 1t stand
in a cool part of the kitchen, unless
the weather be very cold, in which
case it will be necessary to keep the
bowl in a warm place. When morn
ing comes the batter will be found to
have risen to a light sponge. Beat
the egg until light and add to this
sponge, beating in well. Half fill
WEI. buttered muffin pans with the
batter. cover and let the mullins rise
in a warm place for n hour. Bake
for half an hour in a moderately
quick oven.
Pin Wheels-Make the dough for
milk rolls, and when 1t has risen roll
it as thin as possible. Spread 1t with
soft butter and sprinkle over this half
a cupful of sugar and one tablespoon
full of cinnamon mixed together. Roll
up like a jelly roll and cut into thin
slices in a well buttered pan and let
them rise to double their size. Bake
in a moderately hot over for twenty
five minutes.
Blueberry Muffins-Make these the
same as raised wheat mufins, using,
however, two tablespoonfuls of sugar
and lights stirring into the butter
half a pint of blueberries.