The Cairo bulletin., 1907-03-28
TABLE DELEGATES
SOME NEW AND OLD RECIPES or
VALUE.
Peanut Waters Dainty Dish tor
Those Who Like the Flavor OF
the Nut--south Carolina
Criddle Cakes.

Peanut Wafers.--Cream tosetnei
one cupfu of sugar and half cuplui
OF butter Dissolve half teaspooniui
OF soda in half cupful OF milk ana
add TO the butter and sugar mlxture'
together with two cupfuls OF Hour
BEAT ali together until smooth, then
spread the batter thinly and evenly
over the reversed bottom OF dripping
pan that has been well creased
Strew the surface thickly with me
crushed peanuts and bake TO iight
brown.
French Pancakes.--Beat the yolks
OF three eggs until lemon coiored ana
thick. add cupful OF milk, a tea
spoonful of sugar and half teaspoon
full Of salt. Sift half cupful OF nour
into a. third of the mixture and wnen
smooth add the rest and beat thor
oughly. Lastly add half teaspoonful
OF olive OIL Bake in hot buttered
frying pan. turning when brown. Take
from the Are, spread with Jelly. roll
up. dust with powdered sugar and
serve ii
Geneva Pancakes.--Rub to a cream
two tablespoonfuls butter and four ia
blespoonfuls sugar Add. four egg yolks,
one at time, heating between each
addition. Sift together three cupfnls
-four, two teaspoonfuls baking powder
and half teaspoorful salt and add to
the butter and sugar mixture. together
with the whites of the eggs whipped
to dry froth. Mix into smooth
batter and bake In small cakes on
hot griddle. AS soon as brown on one
side turn to the other Have ready
buttefed plate, and as fast as Drowned
lay on 1t and spread with raspberry
Jam Repeat this, adding cakes and
Jam TO the pile of cakes until you have
used jam twice in each pile. Sift pow
dered sugar over them and serve hot.
South Carolina GriddIe Cakes.--Put
one quart OF milk In the double boiler
over the fire and add auarter-pound
of butter. Bring to boil. Pour the
hot milk over two cupfnls fine Indian
meal to which teaspoonful of salt has
been added. Let this cool, then add
five even tablespoonfuls wheat -four
and four well beaten eggs, whites and
yolks separately. Add the yolks first.
beating we'll, then fold in the whites.
Bake on hot griddle.
Kentucky WaffIes.--These waffies.
vouched for as perfect" In book OF
famous old recipes contributed by de-
scendants OF famous southern cooks,
are made as follows Beat three eggs,
whites and yolks separately. Add to
the yolks two pints sifted -four and
one pint sour cream, stir we'll. then
make the batter very thin with sweet
milk. Add three tablespoonfuls melt
ed lard, teasponful soda dissolved
In a little cold milk. then. lastly. the
whites OF the eggs Bake quickly in
hot irons. m f5e
Hot Cross Buns--Scald one cupful
milk, add to 1t one tablespoonful but
ter, quarter OF cupful OF sugar and
half teaspoonful OF salt. When
cooled to lukewarm add half com.
pressed yeast cake dissolved In IT.
tie water and about pint Of -four
Let this batter rise until light and
foamy, then add half-cupful sugar
mixed with quarter of a teaspoonful
mixed spice, cinnamon, nutmeg and
mace, half a Gu. n cleaned currants
or seeded raislas I'd -four to make a
dough that can be.kneaded. Let this
rise until doubled In bulk. keeping
well covered with light cloth. Shape
with the hands into balls and place on
a buttered tin, leaving space enough
between to prevent their joining. Set
one side for few moments, then cut
scross the top with sharp knife in
the shape of a cross. taking care not
to cut too deep. II the knife Is dipped
in boiling water the mark will be
clearer In outline. Brush over with
little milk and again set aside for a
few moments. then bake In a hot
oven. When done brush the tops with
milk Chopped almonds may be sub
e4ifufad for Tho pfrrantQ