The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1906-09-07

TESTED RECIPES.

Boston Brown Brcad-One pin,
A Oh rye Hour. II quart of corn
meal, one teacupful of graham
flour. all fresh; half n %teacupful Of
moiasses or brown sugar, u teaspoonful
OF salt and one cake of good
yeast dissolved in lukewarm water.
MIN INTO as stiff Il dough as can be
stlrred With a spoon. using warm wa
ter for wetting. Let it rise several
hours, or ovsr night; in the morning,
or when light. beat il We'll and turn it
lhto we'll creased. deep bread pans and
let II rise again. Bake in IL moderate
oven from three to four hours.
Rye Bread-To Il quart of warm wa
ter stir as much wheat flour as will
make u mooth batter: stir into it u
cake of good cas- dissolved
IN half a cup of lukewarm water, az.
SCI IL IN a warm place TO rise; this is
called setting a sponge; let it be mixed
IN some vessel which will contain Nice
rmH auantlty; in the morning put three
POUNDS and a half of rye flour into a
ooWl or tray, make a hollow in the
ceilter, pour in the sponge, add Il des-
serlSpoonful of salt, and make the
Mhole into a smooth dough, with as
iluch warm water as may be neces-
10y, Aieau IL We'll, cover 1T, and let it
SET IN a warm place for three hours:
then knead it again, and make it into
TWO or three loaves, bake in a quick
oven one hour, if made i'm two loayes.
OF less if the loaves are smaller.
Green Corn Griddle Cakes-One pint
OF milk, tWo cups grated green corn, a
little salt, two essys, a teaspoonful of
baking powder. aour sufficient TO make
a batter to fry on the griddle. Butter
them hot n serve.
frostlng Or 1cing-In the first place
the eggs should be cold, and the platter
on which they are to be beaten also
cold. Allow, for the white of one egg,
bfeak the eggs and throw a small
d or the sugar on them as soon
as you begin beating; keep adding it
at intervals until it is all used up.
Inc eggs must not be beaten until the
aga has been added in his way.
Mu,ch gives a smooth, tender frosting
ana n that will dry much sooner than
the old way. "
Spread with a broad knife evenly
over the cake, and if it seems too thin,
beat In a little more sugar. Cover the
cake with two coats, the second after
me nrst a become dry. or nearly
so. If the icing gets too dry or stiff
before the last coat is needed. it can
be thinned sufficiently with a little wa
Ter, enough to make it work smoothly.
A llttie lemon juice, or half a tea
of tartaric acid, added to the
while being beaten, makes it
white and more frothy.
The favors used mostly are lemon.
almond, rose, chocolate and
orange. If you wish to ornament with
llgures or flowers, max up rather more
ICING, keep about one-third out until
on the cake is dried; then, with a
lean glass SPRINGS, apply it in such
IOTIlS MS Won dnCiro nnI I~-, - -
lore; what you keep out to ornament
may be tinted pink with cochi-
NEAL. blue with indigo, yellow with salt
IRON OF the grated rind of an orange
strained through a cloth, green with
Spinach juice, and brown With choco-
ate, purple with cochineal and indigo.
strawberry or currant and cranberry
juices color a delicate pink.
SET the cake in a cool oven with the
ioor open to dry, OF in a draught in
IN open window.
Bakers Custard Pie-Beat up the
thoroughly a tablespoonful of sifted
Jour into three tablespoonfuls of sugar:
mis- separates the particles of flour SO
mat there Will be no Jumps; III add
t to the beaten yolks; put in a pinch
salt, @ ~teaspoonful of vanilla. and
! lttle grated nutmeg; next the we'll
oea1en whites OF the egg and lastly a
pint OF scalded milk (not boiled) which
been cooled; mix this in by de-
sraes, and turn all into a deep pie
pan, lined with puff paste, and bake
rom twenty-five to thirty minutes.
l received this recipe from a cele-
cook in one of our best New
fork bakeries. l inquired of him "why
t was that their custard pies had that
ook OF solidity and srnoothness hat
'ur nome made pies have not He re-
'iied. The secret is the addition of this
Dit OF hour-not that it thickens the
any to speak of, but prevents
he custard from breaking or wheying.
lnd gives that smooth appearance
when cut