Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-23
TASTY BREADST UFES

different menu for her family and the fam
| lily always welcomes the change. Almost
| everybody likes hot bread of some kind
Tor breakfast. and the mere suggestion Of
griddle cakes brings joy to the children.
As there are about many varieties
OF these different breakfast dishes as there
| are days in the year. there need be no
moDotony in the service and fortunately
most of them easy to prepare. The
old idea that hot bread is indgestibe and
produces a race of dyspeptics has been dis
| proved often enough. Dough that is not
! sufficiently cooked always will be indigesti-
bic. but light biscuit. well-browned waffies
or gridde cakes and crisp popoyers
mullins as easily taken care Of by
the stomach as anything else and they
are always very appetizing In the morn
ms. If any member of the family Is
Inclined to have what is popularity known
as a Crouch in the morning nothing will
dispel 1t quicker than a fragrant cup OF
steaming coffee and a plate of golden
brown mullins. crisp and hot from the
oven.
| In the following recipes the baking pow
der, soda. etc, are always added to plain
-four. There are many varieties of pre-
pared -four on the market in the use Of
| which no rising properties are necessary.
Such -four as this may be had in small
packages and is great convenience tn
those keeping house in limited quarters.
| Note the directions printed on the out
| side of the package in every instance
When using plain flour the baking powder.
| etc, must be added in the recipes here
given. Always sift the -four before using
Muffns.-One pint of -four and two tea
| spoons Of baking powder sifted together
into bowl: add a pinch of salt and a
| tablespoon of sugar. Beat one egg in cup
| and then stir into the flour: add one cup
of milk and beat all thoroughly together
Pour in one tablespoon of melted lard and
then put the mixture into hot creased tins
/ Bake in hot oven until brown.
Butter BIscuit.-Take half n pound Of
| butter and two pounds of flour and mix
together with a teaspoon of salt Add
half a pint of milk and mix until you
| have stiff dough. Knead thoroughly on
board and then roll out and beat on both
I sides. turning the dough as you do so. Then
| roll out smooth and cut into biscuit with
! sharp cutter. Beat each biscuit on both
sides and then put into buttered pans.
| Bake in a slow oven. When the biscuits
are golden brown they are done. Serge
| at once.
Plain Biscuit-Mix three teaspoons OF
baking powder and a half teaspoon OF
salt with a pint OF -four Then work
tablespoon of lard into the Hour and
make into a dough with two-thirds OF a
cup OF milk and water mixed. Roll out.
cut and bake I'm a hot oven about twenty
minutes. 1t is always better to add lit
tie water to the milk for biscuit dough.
All milk will make the dough tough.
Scones-Make the same dough as for
biscuit just described. only using a little
more lard. Roll out to fit into pie
pan IN one large round piece. When in
the pan divide the dough with a sharp
knife into quarters but do not cut quite
through. Then glaze over the top with
the beaten yolk of egg mixed with sugar.
Serve whole and break into quarters at
the table
Simple Beaten Biscuit.-Take tea
spoonful of butter and a pint of flour and
milk to make a stiff dough. Work it to-
gether with the hands and then roll out.
| Beat with a wooden potato masher or the
rolling pin for about twenty minutes turn
ing the dough and over 1t will be-
come full of little bubbles which make the
biscuit deicously fiaky when done Bake
until light brown.
Popovers.-Three eggs beaten light: add
a pint of -four and beat again; then a pint
of milk a little at time. beating all the
while. Put in pinch OF salt. and when
YOU have beaten the mixture until you
are tired pour 1t into the hot buttered tins,
filling each space about two-thrds full.
Bake about half an hour. or until light
and brown. The more the butter is beaten
the lighter the popovers will be
Gluten Gams-Take two cups Of glu-
ten two tablespoons OF sugar. a pinch OF
salt and one egg beaten thoroughly. Mix
all together In bowl and add two tea
spoons of baking powder. Use pint of
| mixed milk and water to make a light
runny dough and then pour the mixture
into small buttered tins. Bake for about
| half an hour.
teaspoon of salt and one OF sugar: pour
in quart OF milk and beat again Then
add three pints of -four. in which four
tea spoons Of baking powder have been
mixed and beat it all into a stiff batter.
Bake in CREASED muffin rings on a hot
griddle. These crumpets are also very
| nice when split and toasted before a hot
fire. When this is done. always butter
both sides and put together again before
| serving.
Cornmeal Puffs.-Take one cup of hot
milk one tablespoon OF melted butter and
a pinch Of salt; mix well together and add
half cup of cornmeal Let the mixture
cool while you beat two eggs: add fourth
of a cup of sugar to the eggs and fourth
Of cup of -four in which two teaspoons OF
baking powder mixed. Stir this all
together thoroughly and then put IT with
the milk and cornmeal: When beaten
smooth. pour into hot muffin tins and bake
about twenty minutes.
Corn Cake.-Mix two-thirds of cup Of
butter with one. cup OF sugar In an
other bowl beat the yolks of three eggs
with two cups of milk add this to the
butter and sugar. Then put In two and
a half cups OF yellow cornmeal and one
and half cups OF -four. with four tea
spoons of cream of tartar and one tea
spoon OF baking soda. Lastly add the
whites of the three eggs beaten to stin
froth. Bake for half an hour in Nat
pan to make cake which can be cut IN
squares or in regular muffin tins. Be sure
to have the pans hot and well creased with
lard.
Southern Corn Bread.-One and three
quarter cups of white cornmeal one
half a teaspoon of soda and the same
amount of salt one egg beaten stiff and
one cup of buttermiik. When all mixed
together add two tablespoons OF melted
butter and bake in hot creased pan until
q rich brown.
Flannel Cakes-Take two and half
cups OF -four and four teaspoons of baking
powder and pinch OF salt and sift into
| a bowl. Beat the yoks OF two eggs I'm
another bowl add two cups of milk and
then mix with the flour in the larger bowl.
| Lastly add the beaten whites OF the two
| eggs and fry the batter in small cakes a
hot creased grddle.
| Waffies.-Sift Il quarter of a teaspoon
Of soda and tho game amount OF salt into
one and Quarter cups of flour. In an
other bowl beat the yolks OF two eggs into
a cup of sour milk. Then mix all together
Add three tablespoonful OF melted butter
and then the s.'f'y beaten whites Of the
three eggs. Pom 'nto hot. well-buttered
| creased waffle irons and bake first one side
and then the other until golden brown
Remove from III. waffle iron with a fork
and serve at once.