The labor world. [volume] (Duluth, Minn.) 1896-current, 1908-10-03
Department for LDomen

fast breads which the bake shop
around the corner offers, the thifty
housewife still bakes her own dAinties
The success or failure Of baking break
fast breads depends largely upon the
flour used, as some brands Of -four
will make good pastry, other brands
will make a better bread dough. This
Is to be found out only by experience.
It lis almost Impossible to get a good
pure brand of corn meal in the north.
The pure white. meal Of the south
will give delicious flavor to bread
that the inferior quality OF the north
ern brand would never lend to it.
Here are. some recipes which may be
tempting enough to try. ~ -
Cakes: Mix together
two eggs, white: and yolks. together,
and add to them two cups Of milk.
Into this slit two large cups Of flour,
to which has been added two tea
spoons OF baking powder. Add to the
Batter one pint of large huckleberries,
which have been washed and picked
over. Bake on thick iron griddle in
the shape OF griddle cakes, and cook
slowly. Spread the cakes with butter
and sprinkle with sugar. Pile I'VE on
a: large plate in the manner Of layer
cake, and cut in wedge-shaped pieces
and serve piping hot.
J Popovers: The great secret Of Sue
cessful' popovers is to have the batter
thin. Just as soon as you make a
thick batter, you have mullins instead
of >popovers. They should be baked in
heavy cups-the Scotch ware being
the best Without separating the
whites and yolks, beat together two
eggs, and add to them one pint Of
milk. In another deep bowl put half
pint of flour, and a liberal dash Of
salt. Pour the egg and milk mixture
onto the flour and salt, beating with
great vigor all the time you are slowly
pouring it in. If the batter is the least
bit rough, strain through sieve to
| make perfectly smooth. Fill cups two
thirds full, and bake in a. very quick
oven. +:
Beaten Biseuits: This is a recipe
that has made the southern cooks
famous. The dough for these biscuits
is more of the constituency Of pastry
than ordinary dough. Mix one pound
Of well-sifted< flour, with three ounces
Of lard, and gill and a half Of water
Beat the dough until light. These bis
| cults should be shaped with the hands
| very small in size. They should be
pricked several times with a fork, and
| baked in a quick oven.
New England :Puffs: Into a cup and
a half of flour, add liberal pinch III
| salt, and a scant teaspoon Of baking
| powder and one tablespoon of grariu-
lated sugar. In another bowl cream a
tablespoon Of butter and the beaten
yolks of two eggs. To this egg and
| butter mixture, add alternately little
| fthe dry mixture and one and one
| half cups of milk, and lastly the
whipped whites Of the two eggs. Bake
in creased muffin tins in quick oven
| Some women add one-half teaspoon OF
vanilla to this recipe.
Coffee Rolls: From your regula,
bread dough take enough to make
about a qaurt. Work into this dough
large tablespoonful Of melted butter
| and half a cup of sugar Then 'knead
| into this mixture one cup of dried cur
! rants which have been washed, dried
| and busted with -four. Make into
! small rolls, dip in melted butter, lei
! them rise and bake until brown.