Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-04-14
Bread, Rolls, Etc.
wHoLE-wHEAT BREAD.

wHoLE-wHEAT BREAD.
This bread is very nutritious and
easily made. Sift together three and
one-half cupfuls of whole-wheat flour
and half q cupful of cornstarch, also one
tablespoonful of sugar. Soften one cake
of compressed yeast with three table
spoOnfuls of water and add to one pint
of warm milk. Pour this into the sifted
-four and beat it hard before setting
aside to rise. When light, add two tea
spoonfuls of salt and as much more flour
as can be beaten in with q wooden
spoon. Let this rise again, and then beat
out the air bubbles and pour into two
creased pans. When almost double in
bulk, place in a moderately hot oven and
bake fifty minutes.
DATE BREAD.
Take little over four cupfuls of dates,
separate them, put into q pan OF luke
warm water and wash thoroughly one by
one; slit one side and take out the pit,
keeping the dates as whole as possible.
Rinse a second time in warm water and
set aside to dry. Scald three cupfuls OF
milk; add one teaspoonful OF salt and
half cupful of molssses and cool off to
lukewarm. Take one-half yeast cake
and dissolve it in two tablespoonful of
warm water; add this to the milk, ETC.,
beat we'll and sift in enough -four to
make a good drop batter. Beat thor
oughly, then cover and set in a warm
place, free from draughts, until light.
When light and bubbly on top, add four
cupfuls of the prepared dates and enough
whole wheat flour to make a soft dough.
Turn out on Toured board and knead
until smooth and velvety to the touch.
Return to the bowl, cover and let rise
again until light. Then form into small
loaves, put into the pan and set aside
once more until light; then bake in a
moderate oven.
BREAKFAST GEMS WITH DATES.
Beat the yolk of one egg with salt
spoonful of salt Then add one cupful
of milk, one-half cupful of boiled rice,
one cupful and half of graham flour
and scant tablespoonful of melted but
ter. Beat vigorously and add quarter
of a cupful of sliced dates, one tea
spoonful of baking powder, then fold in
the whites of two stiff1y beaten eggs.
Bake in hot oven in gem pan.
POTATO ROLLS.
When MASKING your potatoes for din
ner, put one large tablespoonful into a
pint of the water in which they were
boiled and set aside until bedtime.
Strain through colander and add one
half pint of milk that has been scalded
and cooled, one tablespoonful of lard,
one heaping tablespoonful of sugar, one
small teaspoonful of salt, one-third of
yeast cake dissolved in water, and
enough sifted -four to make stiff batter.
Beat well, cover and leave in a moderate
ly warm place until morning. Then
add sfted flour enough to make a soft
dough, working it we'll. Let it rise
again, roll out half an inch thick, cut
into round cakes, fold together, drawing
a buttered knife through as you fold
them. Let them rise again until light,
and then bake in a quick oven from
twenty to twenty-five minutes. This
recipe will make quite number of
rolls.
BREAKFAST PUFFs.
Boil one pint of milk with quarter of
a pound of butter. Stir in three-quarters
of a pound of flour and let cool. Beat
the whites and yolks of five eggs separate
ly and add. Fill creased cups half full of
the batter and bake in a quick oven.
Turn out on hot plate and sprinkle
with sugar.
sCoNEs.
Sift one quart of flour and add half a
teaspoonful of salt, one teaspoonful of
sugar, one tablespoonful of lard, one
beaten egg and one pint of sweet milk.
When the flour is sifted add first, before
the other ingredients, two teaspoonfuls
of baking powder. Mix to a thick bat
ter and drop in squares on very hot
creased griddle and bake brown on both
sides. Serve with butter and honey.
SOUR CREAM BISCUITS.
Into one pint of sour cream stir one
teaspoonful of soda which has been dis
solved in two tablespoonfuls of warm
water; add the we'll beaten white of one
egg and one-hal teaspoonful of salt.
When the cream foams up add enough
sifted flour to make soft dough. Roll,
cut out and bake in quick oven.
FLANNEL CAKES.
Rub two tablespoonfuls of butter into
one quart of flour until we'll mixed, add
ing one teaspoonful of salt. Make into
a batter with a pint and quarter of
milk, into which have been beaten
smoothly the yolks of three eggs. Just
before baking, stir in the stiffly beaten
whites. Fry on hot griddle well creased.
BAR HARBoR JOHNNY CAKE.
Sift all together one cupful of corn
meal, two cupfuls of -four, one teaspoon
full of salt and two teaspoonfuls of bak-
ing powder. Now take small piece of
butter, one large spoonful of sugar, one
egg, one and one-half cupfuls of milk,
and stir enough of this mixture into the
-four and meal to make thin batter.
BREAKFAST SQUASH CAKES.
One cupful of sifted squash (eft over
from dinner), one cupful of milk, one
egg, two small teaspoonfuls of baking
powder, one teaspoonful of melted but
ter, one cupful of -four. Mix we'll to-
gether and bake in roll pan.
BROWN BREAD.
Mix and sift one and one-quarter cup
fuls of graduated Indian meal, one cup
full of graham -four and three-fourths of
cupful of rye -four. Add to these one
teaspoonful of soda and half teaspoon
full Of salt; mix and sift again. Add two
thirds of cupful of molasses and two
cupfuls of sour milk. Beat we'll to-
gether and pour into buttered tin.
Steam four or five hours.
JAPANESE TEA WATERS.
Stir the white of one egg with one
tablespoonful of sugar, then add one
tables poonful of rice flour and one and
one-half teaspoonfuls of melted butter.
Beat until we'll mixed lit should be
about as thick as creamy Pour tea
spoonful of batter on baking tin,
slightly creased, and with the back of
spoon spread it until about four inches
in diameter and almost as thin as tissue
paper. Bake in moderate oven until
brown, and while still warm roll around
a round stick. This proportion will
make one dozen waters. Put in cover |
ed tin to keep crisp.
"sINGIN HINNIEs." (Girdle Cakes)
This is an old Scotch recipe. Sift one
half pound of -four and pinch of salt
into mixing bowl, and add squeeze of
lemon juice, then one-quarter Of pound