The Grenada sentinel., 1907-04-13
BREAKFAST DISHES
ENGLISH WAFFLES AND CRUMp-
ETs ARE APPETIzING.
Will Be Found Good Change from the
Hot Biscuits That Are the
Staple Furnishings of the
American Table.

No American table is complete
without hot bread or biscuit of some
sort. Abroad one never sees them. as
they are not thought to benefit the
digestion. The English wafties and
crumpets are the nearest approach to
our hot cakes. When properly made
there is nothing better. The following
are two English lecipes for making
them:
Yorkshire Mullins. - Take three
pounds and a half of flour, half an
ounce of salt, one quart of water, one
gill Of yeast or its equivalent in
yeast cake dissolved in warm water;
beat together for 20 minutes and then
let them rise to the top Of the bowl in
which they have been mixed.
Beat them down second time;
turn them out on a bed of flour and
with knife and spoon make them up;
when the iron is hot sift little hour
on it, which Will turn brown.
Lay the mullins on it; when blis-
tered on the top turn out; when brown
on the other side they will be suti-
ciently baked.
Crunpets.-Beat two eggs light;
mix with them one quart OF warm
milk and water, one large spoonful OF
yeast, beat in as much flour as Will
make them quite thick; have brisk
fire and the griddle hot; fill muffin
rings with the mixture; when done on
one side turn with cake turner and
brown on the other side. They are
excellent toasted.
Cream Biscuits. - Sift two tea
spoonfuls of baking powder and one
of salt into one quart Of flour; cut INTO
little pieces through the flour one
half pound or one cupful of butter,
and mix lightly with milk.
Roll out and spread with butter;
roll out again and cut with small
cutter; bake in a hot oven. These
are excellent for luncheon or for pic
mics.
Alabama Rice Bread.-Put two cup
fuls of boiled rice into a bowl. add
two cupfuls of milk and the well-beat-
en- yolks of two eggs; stir in gradually
one cupful of -four.
Add one-half teaspoonful of salt,
two tablespoonfuls of melted butter,
and the whites of the eggs beaten to
stiff froth; turn into we'll creased
shallow pan and bake 80 minutes in
a moderate oven.
Egg Bread, Southern Recipe
Two cupfuls Of buttermilk, two eggs,
one-quarter teaspoon baking powder,
one teaspoon soda, one cup cornmeal |
one teaspoonful of salt, mix into a
batter which will be quite thin.
Put a pan on the fire with one ta-
blespoonful of lard, let it melt, run |
the lard all around the pan, pour the |
melted lard into the batter, and stir |
until nell mixed, pour the batter into |
the hot pan and let it stand on the |
fire until it curls away from the sides, !
then put into the oven and bake until |
brown
Potato Bread.-Sift four pounds of |
-four into pan, boil one pound OF |
potatoes, skin and mach them through |
a colander, mix this with small guam
tity of milk and warm water, stir |
the -four with wooden spoon.
Add salt, beat well and add half
a compressed yeast cake, make the
dough of the consistency Of ordinary
bread and set it to rise. Bake in
small loafs.
When Washing-Sateen or any cot
ton material with a satin finish, use
a little borax in the last rinsing wa
ter. The material then will have
gloss when ironed. ~,
Rye Pancakes with Maple Sirup.-
One Pint sour milk. one teaspoonful
one tablespoon sugar, one
tablespoon molasses, little salt, one
egg. Add one-half rye and one-half
wheat -four to make it the consistency
of a thick batter. Drop by spOonfuls,
and fry in deep fat. Serve with
maple sirup or with wine and sugar.