The Washington herald., 1911-02-03
BREAD FOR BREAKFAST
ON WINTER MORNINGS

Homemade Raisin Bread-One these
cold winter days the children's strength
should be kept UP. and there is nothing
better for building up strength and health
than bread. The raisins in this recipe
make it a great favorite with children
and the grown-ups, too. appreciate
treat of this sort to start the day with
Take one pint Of water, one pint of
sweet milk. two tablespconfuls of sugar,
a scant tablespoonful of salt. two table,
spoonfuls of lard. one compressed yeast
cake. one cupful of seeded raisins and
three quarts of sifted -four. Have the
milk and water warm. Dissolve the
yeast in the water. Mix the raisins
with a little of the flour and add after
all the other ingredients have been
mixed. Let the dough rise over night
and in the morning form into small
leaves. Let them rise again and bake
in a moderate oven. Serve this bread
at breakfast the day after making.
Many housekeepers are unsuccessful
in making bread because they know
nothing of the care of flour. and yeast
Never put a yeast cake carelessly into
the ice box. Lay the cake on end in
the ice box or some cool place, but
do not let it touch the ice. Place il on
a wooden board or a dry plate with
plenty Of air around it This prevents
any deterioration that Is likely to take
place in the yeast. Here is hint about
taking care of flour: 1t is one of the
most sensitive of food products. To
experienced baker. to make sure that il
is "aging well,' flour should he kept IN
light dry, well-ventilated room, pre-
ferably a room flooded with sunshine.
DemOcrats-This is a sweetened muffin
that always comes out we'll. The ingre-
dients are one-half cup of sugar. one
fourth cup of butter, one c1p of milk.
three eggs, two cups CT flour. two and
a half teaspoonfuls of baking powder.
one saltspoonful of salt.
Cream the sugar and butter, add the
milk and lightly beaten eggs then the
-four. baking powder, and salt well sifted
together. Bake in muffin tins in mod
crate oven for about twenty minutes.
Graham Muffins-These mullins would
tempt even a poor appetite on cold
morning. They are made OF one cup Of
graham flour, one cup of white -four. q
quarter Of cup Of sugar, two teaspoon
fuls Of baking powder, a scant teaspoon
full of salt. one cup of milk. one we'll
beaten egg. and one tablespoonful of
melted butter. Sift the dry ingredients
together, ad slowly the milk. egg, and
butter. Bake in hot muffin pans twenty
five minutes,
Cinnamon Bread-Take one pint Of
bread dough which has risen over night.
knead into it one-half cup of soft butter.
one well-beaten egg. two tabespoonfuls
OF sugar. and three of four tablespoon
fuls of lukewarm water In which pinch
of baking sods has dissolved. Let the
dough rise in shallow baking pan.
When it is light spread It with melted
butter and sprinkle with granulated
sugar and cinnamon. Bake it n 4 mod
crate oven. Cut in squares and serve
warm.
>PopoversNFor quick breakfast bread
nothing il more delicious than the old
standby. Be sure to measure the ingre-
dients accurately, and to have the oven
Just rieht-that is, not too hot. To be
good popovers should be crusty. l'ut not
burned. and for this . steady. moderate
oven n necessary.
Nix two cups of milk thoroughly with
two cups Of noilr. and saltspoonful Of
lit ThaD cd two well-beaten egBk
ym het nufnn ~ absut half fan Of
49,