The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-04-06
Recipes.
The Conmoner.

Seed Cake-Two pounds of flour
with one-half pound of fine white
sugar and one ounce of bruised cara
way seed rubbed into it; one pint O.
milk with one-half pound of butter
melted in it, lukewarm, and two
tablespoonfuls of good yeast. Make
this up into paste or thick batter
and set in warm place to rise; when
well raised, knead and form into a
loaf, let rise again and bake in quick
oven.
Brown Bread-For each loaf want
ed, take one and one-half pints OF
corn meal, pour boiling water on it to
scald it properly, stirring so as to
make smooth batter; let stand until
only lukewarm, then put about one
quart of rye flour on the meal, and
pour in bowlful of emptyings, with
little saleratus dissolved in gill of
water, kneading in more flour, to
make to the consistence of ordinary
bread dough. If yeast is used, put a
little salt in the meal; the emptyings
referred to is "salt-risings,' as for
salt-rising bread. Form into loaves,
let set until raised light, in cool place
in hot weather, and in warm place
in cold weather; then bake two hours.
If the dough is too soft, it does not
rise good. 1t should be made slight
ly sitter than white bread. Itshould
be mostly rye meal rather than corn
meal. This is the old Yankee brown
bread" recipe.
Wheat meal, especially if ground
coarsely, swells considerably in the
dough, and therefore the dough
should not at first be made quite as
stiff as that made of fine white flour;
when it is raised, if it is found too
soft to mould well, a little more meal
may be added. Dough made of wheat
neal (whole wheat flour becomes
'our quicker than that made of fine
'lour, and requires hotter oven and
onger baking than that of wheat
'lour, and must not be allowed to
stand so long after being mixed be-
ore baking.
Spinach-Wash and pick over the
quantity of spinach you wish to use,
md throw it into boiling water; when
has boiled ten minutes, drain and
hop it. Meanwhile, chop fine
lunch of spring onions, fry them
licely in butter, then mix with the
pinach. Put large tablespoonful
i butter in a sauce pan, put into this
he spinach and onions, season with
little salt and pepper, and add
upful of rich brown gravy. Let the
pinach stew fifteen minutes or long,
in the gravy or stock, until the
quor has been pretty well absorbed,
nd while this is doing, fry six or
lore slices of bacon and six eggs,
i'm the spinach out on hot platter
I'd place the eggs and bacon around
Another Way-This is a nice way
serve spinach in a course by itself:
lash, boil and drain and chop the :
'inach as above directed, and sim /
er few minutes in some butter f
ID a little salt; place a circle of thin .
ices of well buttered toast Ia slice =
r each person at table, on a warm i
after; on each slice put a cupful of Il
mach neatly smothed into shape, c
d press the half of a hard boiled
g into the top Of each mound, leav- q
2 the cut part of the egg uppermost. p
Lemon Butter-Beat well together j.
rec eggs, one cup of white sugar,
tier the size Of half an egg worked
a cream, and the juice and grated .
ID of one lemon. Put the mixture !.
a double boiler, or in an enameled :,
sin set in pan of boiling water, n,
4 stir constantly until thick. Nice ii
filling tart-shells or layer cake, &c
! for small cakes which are split
lrt and filled with this butter.