The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-05-13

creased JluB 20 LulnulSbs AAOlCCl WIN
paper 10 minutes.
Rye Bread pint rye flour, u pint
corn meal, u pint flour, teaspoonful
sugar, teaspoonful salt, teaspoon
fuls baking powder. l tablespoonful
lard, q pint milk. Sift together rye
flour, corn meal. flour, sugar, salt, and
powder; rub in lard cold; add milk;
mix into smooth batter, as for cake;
pour into well-greased tin, bake in
moderate oven as minutes. Protect
loaf with paper first 20 minutes.
Graham Rolls.-1 pint Graham flour,
1 pint flour, teaspoonful salt, tea
spoonfuls baking powder, 1 tablespoon
full lard, q pint milk. Sift together
Graham fur, -four, salt, and powder;
rub in lard cold; add milk and mix
the whole into smooth dough that can
be handled-not too soft; flour board,
turn it out, and form into rolls shape
and size of large fingers. Lay them on
baking sheet, so they will not touch.
Wash their surfaces with soft brush
dipped in milk to glaze them. Bake
in hot oven from 10 to II minutes.
Lunch Rols.-1 quart flour, l tea
spoonful salt, teaspoonfuls baking
powder, l tablespoonful lard, pint
milk. Sift together flour, salt, and
powder; rub in lard cold; add milk,
mix to a smooth dough to be easily
handled. Flour the board, turn out
dough, give 1 or quick kneadings to
give it smoothness. Roll out little
over y inch thick, cut out with round
cutter about 21a inches in diameter;
lay them on creased baking tin, just
touching lin rows evenly, wash over
with milk, bake in fairly hot oven rs
minutes. Wash them over again with
milk when taken from oven.
French Muffins.-11a pints flour, 1
cupful honey, II teaspoonful salt, 2
teaspoonfuls baking powder, 2 table
spoonfuls butter, eggs, and little
over p pint milk or thin cream. Sift
together -four, salt, and powder; rub in
butter, cold; add beaten eggs. milk, or
thin cream, and honey. Mix smoothly
into batter as for pound cake; about y
fill sponge cake tins, cold and care.
fully creased, and bake in good, steady
oven or minutes.
Breakfast RoIls.-11a pints flour, %
pint corn meal (white), 1 teaspOonful
salt teaspoonfuls baking powder,
tablespoonful lard, q pint milk. Sift
together flour, corn meal, salt, and
powder; rub in lard cold, add the milk,
mix smoothly into rather firmer dough
than usual. Flour the board, turn out
the dough, give it l or turns to
complete it's smoothness. Divide it,
thus prepared, into pieces size of an
egg; again divide these in half, which
roll out under the hand until they
are long and half the size of ones
little finger. Lay on creased baking
tin so that they do not touch, wash
them over with milk, bake in hot
oven or minutes.
Dinner Rolls.-1 quart flour, 1 tea
spoonful sugar, l teaspoonful salt, 2
teaspoonfuls baking powder, 2 table
spoonfuls lard, Il pint milk. Sift to
gether flour, sugar, salt, and powder;
rub in the lard cold, add the milk, and
mix into smooth, rather sitter dough
than usual. Flour the board, turn out
the dough, give it / or quick, vigor
Gus kneadings to complete its smooth
ness. Roll out about u of it at a time
with rolling-pin, very thin, cut in three
inch strips, then roll these strips up
tight; they should be the thickness Of
a large lead pencil, as long as can be
conveniently laid on creased baking
tin. (The longer the rolls are when
baked, the nicer they are). Bake in
a pretty hot oven or 10 minutes.
They need to be crisp and not too
dark colored.
Vienna Twist RoIIs.-Divide the
dough, as described for Vienna rolls,
size of small egg, then divide each
piece in unequal pieces, largest
piece form with hands into plain roll
, tapering at each end lay them thus
formed on creased baking tin without
touching, flatten each little and wash
over with milk, divide remaining
pieces each into 3, roll pieces out
under the hands into strips a little
longer than roll already made, and
braid them; then lay each braid soon
as formed on top of other plain half;
! when all are made wash over with
milk. Bake in hot oven 20 minutes
very handsome roll for dinner party.
Boston Muffins.-1h pints flour, "
pint corn meal, l tablespoonful sugar, l
teaspoonful salt, teaspoonfuls baking
powder, tablespoonful butter, 3 eggs,
and one pint (full measure) milk,
teaspoonful extract cinnamon. Sift
together -four, corn meal, sugar, salt
and powder; rub in lard cold, add eggs
beaten, milk, and extract cinnamon
mix into batter little sitter than or,
binary griddle cake batter; have grid
die heated regularly all over, grease
it, lay on it muffin rings, also creased
half fill them with batter. AS soon as
risen to tops of rings, turn them Ovel
gently with cake turner; bake nice
brown on either side. They should
bake in or minutes.
Rice Muffins.-2 cupfuls cold boiled
rice, l pint -four, 1 teaspoonful salt, ]
tablespoonful sugar, " teaspoonfuls
baking powder, p pint milk, 3 eggs
Dilute rice, free from Jumps, with
milk and beaten eggs; sift together
flour, sugar, salt, and powder; add t.
I rice preparation, mix into smooth
rather firm batter muffin pans to bt
cold and well creased, then fill 2-3
bake in hot oven 10 minutes.
RnNal CaIIu / MtF I oys