Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-04-23
BREADS.
PLAIN CORN BREAD.

PLAIN COhN ohAAO'
Beat together till light, ono egg, half .
teaspoonful Of salt, one tablespoonful OF
sugar. Add one pint Of clabbered milk
and one teaspoonful of soda. Beat Till
foamy, but no longer; add two table
spoonfuls of melted lard, and enough
corn meal to make . moderately stin
batter, The batter will be almost stth
enough to pour. Turn into . we'll.
CREASED pan and bake for half an hour 10
. hot oven. Lower the heat somewhat
when the bread has risen.
SPIDER CORN BREAD.
Beat one egg till light, add two table.
spoonfuls of sugar, one-half teaspoonful
Of salt, one-hslf cupful of thick sour
milk, and the same OF sweet milk.
Dissolve half teasp0onful OF soda IN .
little hot water and add to the mixture,
stirring till foamy. Add two table
spooufuls of melted lard, three-fourths
cupful OF corn meal, one-fourth cupful Of
white -four, and beat we'll. Turn into .
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. II
properly made.
CRUMB CREDIBLE CAKES.
Soak cupful of moist or half . cup
full of dry crumbs in one pint Of sweet or
sour milk overnight. Mash we'll In the
morning and add half teaspoonful OF
salt, the same of sugar, and, If sour milk
was used, teaspoonful of soda dissolv-
cd in little hot water; for sweet milk,
use one teaspoonful of baking powder.
Add enough flour to make q pour bat
| ter.
CRUMB CORN AUFFINs.
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 q little hot water, one tablespoonful Of
melted lard, one oupful Of grated bread
crumbs, and two cupfuls of corn meal.
The crumbs should be soaked overnight
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 one-fourth cupful Of
warm water, one tablespoonful of sugar,
one teaspoonful of salt, and ono cupful
of -four. Set In Q warm place to rise.
When doubled In bulk, add one egg we'll
beaten and -four 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 q pint Of bread dough into .
sheet and place In the center well.beat-
en- egg, four tablespoonfuls OF butter
melted after measuring, half cupful Of
sugar, half q teaspoonful OF grated nut
meg or cinnamon, and one cupful Of
sultana raisins or currants. Fold over
the edges and knsad till thoroughly
mixed. Form balls and proceed. as for
rolls.
SWEET POTATO ROLLS.
To one pint of lukewarm milk add
one half teaspoonful of salt, one yeast
cake softensd In the milk, one egg we'll
beaten, q pinch of grated nutmeg, and q
tablespoonful of melted butter. Stir
we'll and add six good sized sweet pota-
toes cooked and pressed through Q sieve.
Add -four to knead and set to rise. Pro.
coed as for other rolls.
TWIN MOUNTAIN MUFFINs.
Cream four level tablespoonfuls OF
butter, add the same Of sugar, and cream,
the two till very light. Add ono egg and
beat thoroughly. Pour In three-fOurths
of cupful Of sweet milk, without beat.
ing, and two cupfuls Of -four, one-fourth
teaspoonful of salt and two teaspoonfuls
of baking powder. Fold together care.
fully at first, then beat hard for five
minutes. Drop into creased pans and
bake In moderate oven. Use small pans,
as the mullins turn out quite large.
This recipe Is q most convenient one,
az 1t 10 quite good enough for use a. q
simple dessert. There are almost end.
less ways of varying 1t. The mixture
can be baked in sheetlike cottage pud.
ding and served with sauce. Because
the muffin mixture 10 not heavy With
richness, the sauce may be a. rich a.
desired, and really gains In this way.
A rich pudding and rich sauce served
together are waste Of good material,
each one detracting from the other.
The sheet of plain muffin mixture also
can be spread with any delicious cake
filling, or with plain orange marmalade,
and cut In squares and served without a
sauce. Little steamed buildings are
easily made by filling individual cups
half full of the mixture; while filling
the cups, drop in sultanas or currants,
or apples sliced very thin. Cinnamon or
nutmeg added to the batter improves the
taste Of the fruit puddings. Dates or