The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-02-09

finish to a dinner with bit Of good
and a cup OF black coffee.
GEORGIA BEATEN BISCUIT.
Sift together one quart -four. a salt
spoonful salt and a half teaspoonfui
baking powder. Rub in with the tips
of the fingers heaping tablespoon
full lard, then add a cup milk or
enough to make a very stin dough.
sitter than for bread. Now take
biscuit beater or rolling pin and beat
hard until the dough blisters and
pops" 1t takes mighty strong arm
or a very skillful one 10 beat Well
Cut into rounds about the size of
gentiemans watch, prick with a fork
and bake about thirty minutes in
moderate oven one hundred strokes
is the approved number for good
beat.
SALLY LUNN.
Early in the morning boil. peel and
mash fine a large potato. Make into
a sponge with one large tablespoonful
sifted -four, a teaspoonful sugar, a half
teaspocnful salt, one-haf compressed
Yeast cake dissolved in tepid water
and enough more tepid water or milk
that has been scaided and cooled 10
Iikewarm to make a pint Of wetting
beside the half cup water in which
the Yeast cake is dissolved BY ~
in the morning the sponge should be
sufficiently light to make into bat
ter with a pint and a half slfted flour.
two well-beaten eggs and a tablespoon
full melted lard and butter Beat Wen
and LET rise until about 4 o'clock; then
turn into well-greased molds and let
rise until about twenty minutes be-
fore the time of serving. Bake in
hot oven and serve at one.
GERMAN HORNS FOR LUNCHEON
OR AN EVENING COLLATION..
PIT a scant tablespoonful butter into
a bowl. pour over 1t a pint OF milk
that has just reached the sealdins
noint without being allowed TO boil
| Cool to lukewarrn. add one yeast cake
dissolved in a quarter cup tepid wa"
ter and a half teaspoonful salt then
stir i'm about cup and half sittea
aour or enough to make batter.
/ cover and stand in a warm place for
two hours. Add enough more sifted
-four TO make a dough. Turn on To a
| aonred hoard and knead until II loses
| its sickness and feels velvety to the
1 n.
! crescents and put into a creased pan,
i taking care not to crowd them. Cover
| lightly and stand in a warm place
again for three-quarters of an hour.
/ then bake in a quick oven for fifteen
or twenty minutes. About ten min
utes before they are done draw to the
front of the oven, brush over with a
glaze made by mixing a tablespoonful
each milk and sugar and the white OF
an egg: dust thickly with chopped al
monds and return to the oven. These
are nice served without butter
RAISED MUFFINs.
: If these are for breakfast they WIN
have to be set over night. Add to a
pint of scalded milk and water two
! tablespoonfuls of butter. quarter OF
! Gun of sugar and a half teaspoonful OF
salt. When cooled to lukewarm add
quarter of a compressed yeast cake,
and when that is dissolved one wen
beaten egg and four eupfuls Of sifted
-four Beat thoroughly, cover and let
rise over night In the morning cur
down and turn into muffin rings wei
creased and set in buttered tin
These should be filled about two-thirds
| full. Cover lightly, set In a warm
place and let rise about half an hour.
4 Bake in a hot oven twenty-five or
thirty minutes and serve hot.
MALT BREAD.
new bread has Just been intro
duced here from Germany. 1t is made
Of the whole grain of either Wheat
or rye. The grain is terminated by
4 alternate sleeping in warm water and
aeration, this being accomplished by
special though simple, mechanical APP
paratus. As soon as rootlets appear
If is crushed fine between rollers, theh
dropped through chute into an iron
trough on the floor below, where IL ~
I,,aadad nv a machine. All the water
used in the sprouting process whlch
contains a large part OF the minera
salts of the grain. is poured INTO thc
troueh 10 make the dough. Thus noth-
inc &c lost. the entire substance OF the
Grain being included in the dough
The next step in the process Is the
addition of salt and yeast, when 'the
: broad is raised and baked In the
nsuaI fashion. This bread has dell
, ciopelv sweet nutlike favor and the
/ loaf keeps moist like potato bread
. II Is claimed for IT that the process OF
! termination makes the loaf more Oh
gestible than ordinary breao.
RAIsIN AND COFFEE BREAD.
Add to one cup scalded milk one
third cupful shortening. a cupiul sugar
and half teaspoonful salt. Cool 70
= lukewarIu, then beat in yeast. eaAe
a dissolved in a quarter cup lukewarin
n milk and enough sifted flour TO make
o stiff batter. Cover and place where
II win keep warm over night. In the
a morning blend a beaten egg with the
i dough. and one-half cupful seeded
: raisins and roll out the mixture ia
1 a sheet three-quarters Of an incn N
q thickness. Put in buttered drlppIhs
t. nan or a deep pie plate, having Ia u,
7 center a muffin ring or piece OF s1'll
n PAPER pinned together 10 make rins
Il Cover and let rise until II douDies Ie'
K original bulk. Brush with melted put,
d ter sprinkle with powdered sugar aH1
cinnamon and bake in moderate oEe .s
II about half an hour. Eat not VIII
coffee.
POP OVERS.
ID Beat two eggs. whites and yolhs "
ut gether. until light and foamy' ada l,