New-York tribune., 1911-12-17
Some Practical Recipes
BY MARIA GORE.

one country hOusekeeper makes such
delicate raised biscuits that they are al
ways in demand at church and club sup
pers When other housekeepers are asked
for pie or cake, she is always chosen to
provide the biscuits. Here is the recipe:
Mix two boiled potatoes with yeast cake,
adding a little lukewarm water 10 make a
eatter. Prepare this at noon and let II
stand till night, then make a bread sponge
and beat IL thoroughly. In the morning
mix with every pint OF sponge one egg,
two tablespoonfuls OF butter and a little
sugar-sbout half a cupful. Stir thorough
ly after adding enough -four TO make a
suitable dough Let It stand until noon,
,then knead II into biscuits. Let them rise
in the pans until very light. and bake.
The following cake, though easy TO make,
would be festive enough for almost any
occasion: Cream three-quarters Of a cup
full OF butter with one cupful and half Cf
brown sugar. Add two eggs and a cupful
OF creamy sour milk or sour cream In
which half a teaspoonfu Of soda has been
dissolved. Sift three cupfuls Of -four with
q teaspoonful Of baking powder. two tea
spoonfus OF cinnamon. half a teaspoonful
OF cloves and half teaspoonful OF grated
nutmeg. Stir the other mixture into these
dry ingredients. and when smooth batter
has been formed stir in paste previously
prepared by melting q square of chocolate
and then mixing II with quarter OF a
Cupful of light brown sugar and quarter
Of a cupful of hot water. Cook this MKT
ure till 1t is smooth before adding II 10 the
batter. Unless the milk is rich the cake
81 apt 10 be dry and 1t may be wise TO
add extra butter. Before putting this
batter into the pans, stir in cupful OF the
chopped fruit and nuts-almons, raisins'
citron. etc, according TO the richness de-
sired This cake is better in layer form
than as a loaf. though either may be used.
With the brisk Gays Of winter comes
the relish for suet puddngs and fruit cake.
The following, which calls for no eggs, has
long been favorite in one family: Have
ready a cupful Of chopped suet cupful OF
raislns. a cupful Of sweet milk, cupful
of molasses, tesspoonful Of soda, salt,
ginger and any spices desired and enough
-four TO make stiff batter. Mix the mo-
lasses and suet. Then stir the mixture into
part OF the fiour-about a cupful and half
that has been sifted with the spices. Add
the milk gradually after dissolving the
soda in IT, Add also little more sfted
-four 10 make II stiffer, together with the
raisins. When the batter is smooth and OF
proper consistency put II irto a buttered
and sugared pudding mould. Cover IL
tightly and let il steam for three hours
A rule for one-egg mullins calls for one
cupful of milk. one egg, one heaping tea
spoonful OF baking powder. teaspoonful
OF butter and -four 10 make a batter that
10 not very stiff Bake in muffin tins or
cups as usual II water is used instead OF
milk use two eggs.
Maine housewife says that BOstOnians
need not pride themselves upon being the
only persons who can make good brown
bread Her family like the steamed brown
bread that she prepares quite as much as
anything Of the kind they have eaten in
Boston. To make this Boston brown
bread" so-called. have ready cupful each
OF cornmeal, rye meal and wheat flour or
graham. a teaspoonful Of cream Of tartar
ard one of soda. After mixing in the usual
uay moisten il with a cupful Of molasses
and enough sweet milk TO make a rather
,h,r halter. Add a pinch OF salt. and steam
:, in the usual way for three hours. II
baking powder is preferred in place OF the
.od, and cream Of tartar, use two heaping
,.asnoonfuls II sour milk is used instead
n, svee, milk, as II may without harm