Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-07-09

enough 10 pour. luEu IutO y Woh'BIeSS.
cd pan and bake for half an hour In .
hot oven. Lower the heat somewhat
when the bread has risen.
SPIDER CORN BREAD.
Beat ono egg till very light, add two
tablespoonful Of sugar, one-half tea
spoonful of salt, one-half oupiul OF thick
sour milk, and the same Of sweet milk.
Dissolve half teaspoonful Of soda In .
little hot water and add to the mixture,
stirring till foamy. Add two table
spoonfuls of melted lard, three fourths
cupful of corn meal, one-fourth cupful
of white -four, and beat we'll. Turn into
q hot frying pan containing one table,
spoonful of melted lard. Pour ono cup
full of sweet milk over the top, being
careful not to stir the batter. Bake 10 .
hot oven about half an hour. This
bread will have . soft custard on top, If
properly made.
CRUMB aRIDDLE CAKES.
Soak cupful of moist or half cupful
of dry crumbs in one pint Of sweet or
sour milk over night. Mash we'll in the
morning and add half teaspoonful Of
salt, the same of sugar, and, II sour milk
was used, teaspoonful of soda dissolv-
ed in little hot water; for sweet milk,
use one teaspoonful of baking powder.
Add enough flour to make pour batter.
CRUMB CORN MUFFINs.
One egg, one-half teaspoonful of salt,
one tablespoonful of sugar beaten to-
gether till light. Add one pint Of sour
milk, one teaspoonful of soda dissolved
in little hot water, one tablespoonful
of melted lard, one cupful of grated
bread crumbs, and two cupfuls Of corn
meal. The crumbs should be soaked
over night as for griddle cakes.
RICE ROLLS.
Heat one cupful of cooked rice and
the same of milk, and press through .
sieve. When lukewarm, add one yeast
cake softened in oue-fourth cupful OF
warm water, one tablespoonful Of sugar,
one teaspoonful of salt, and one cupful
of -four. Set in warm place to rise.
When doubled in bulk, add one egg we'll
beaten and flour to knead. When
smooth and elastic, allow to rise once
more, then shape into balls. Put into .
creased pan, brush tops With melted
butter, and cover till almost double In
bulk. Bake fifteen or twenty minutes,
according to size. Brush lightly with
melted butter when done.
PLAIN BUNS
Roll a pint of bread dough into Q
sheet and place in the center . we'll
beaten egg, four tablespoonfuls of butter
melted after measuring, half cupful OF
sugar, half teaspo0nful of grated nut
meg or cinnamon, and one cupful OF
sultana raisins, or currants. Fold over
the edges and knead till thoroughly
mixed. Form balls and proceed a. for
rolls.
SWEET POTATO ROLLS.
To one pint of luke warm milk add
one half teaspoouful Of salt, one yeast
cake softened 10 the milk, one egg we'll
beaten, q pinch of grated nutmeg, and q
tablespoonful of melted butter. Stir
we'll and add ak gooi- sweet pota-
toes cooked and pressed through sieve.
Add -four to knead and set to rise. Pro.
coed as for other rolls.
Cream four level tsblespoonfuls Of
butter, add the same of sugar, and cream
the two till very light. Add one egg
and beat thoroughly. Pour in three
fOurths OF cupful Of sweet milk, with
out beating, and two cupfuls Of flour,
one-fourth teaspoonful Of salt and two
teaspoonfuls of baking powder. Fold
together carefully at first, then beat
hard for five minutes. Drop into creased
pans and bake In q moderate oven. Use
small pans, as the mullins turn out quite
large.
TAPIoCA CREAM.
In q double boiler cook one pint Of
milk and one heaping tablespoonful Of
granulated tapioca until the latter 10
clear. Add four tablespoonfuls Of sugar
and the yolk of one egg we'll beaten.
Cook till 1t coats the spoon. Remove
from the fire, add one teaspoonful of
vanilla and half AZ much lemon and tho
stifly beaten white of the egg. Beat It
into the custard, pour into glasses for
serving, and set aside to become cold.
o. X. GINGERBREAD.
Into q mixing bowl put one and half
cupfuls of sifted -four, one half cupful Of
brown sugar, three fourths of tea
spoonful each of powdered cinnamon
and nutmeg, one-fOurth tesspoonful each
of powdered cloves and salt, and one
half cupful of New Orleans molasses.
Mix thoroughly, add one-half cupful of
sour milk and one-half teaspoonful of
soda dissolved In hot water. When we'll
mixed, add two tablespoonfuls Of lard
and the same of butter, melted after
measuring. Beat we'll and pour into two
pans four by eight inches. II an extra
touch is wished, cover the top Of the
loaf with candied orange peel or with
sultaua raisins.
FRUIT PANCAKES.
Take half dozen apricot halves that
have been stewed till tender and press
them through sieve or not, - prefer.
red. Break an egg In with the fruit and
beat till light. Add one-f0urth tea
spoonful of salt, the same Of grated
nutmeg, one tablespoonful of sugar, one
cupful of the water in which the april
cots we're stewed, and one half teaspoon.
full OF soda. Add -four to make q stiff
pour batter. Fry In one large cake.
when nicely Drowned, turn carefully,
aud when almost done drop bits of but
ter over the top and spread carefully;
then cover with orange marmalade and
roll over and over. Lift TO . warm plat
ter and sift powdered sugar and grated
lemon rind or bit Of cinnamon over the
top. Serve In slices.
FRUIT WHIP.
Separate the yolk and white of one
egg. Beat the yolk till thick, add half q
cupful of milk, one talespo0nful OF
sugar, and q speck of salt. Cook till
creamy. Flavor and set aside TO get
cold. Beat tho white Of the egg till
stiff. Fold In carefully from two to
four tablespoonfuls OF fruit pulp, few
drops of lemon juice, and two table
spoonfuls of sugar. Fresh or canned
fruit will do, but 1t must be pressed
through a sieve. Apricots or prunes are
especially good. Tho whip should be
made just before serving. Put some OF
tho cnafard sronnd tina Whip.