Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1914-09-14
BREAD AND MUFFINS
BY Mrs. Arthur Lesser.
WHITE BREAD.

NAiit " III tb anu OIlSiidll
cupfuls; milk. one-half cupful; salt.
one-half teaspoonful; cold water, one
half cupful lukewarm water, two
tablespoonful; compressed yeast.
one-half cake. One TABLESPOON melted
butter may be added IL desired.
Seald milk, measure and sift -four,
put salt in bowl, pour milk over 1t.
Add cold water then yeast mixed
with lukewarm water. stir all to-
gether, now add about two and
three-quarters cupfuls -four Ito make
Datter). Beat batter until full of
bubbles, then gradually beat In
enough -four to make soft dough.
When too stiff to beat turn dough out
on -four sprinkled molding board.
Dust a little -four on hands and
knead dough until 1t no longer sticks
TO the hands and rises quickly after
being indented. Replace dough in
bowl, brush top with water, cover
bowl with several thicknesses of
cloth and set near stove or In pan
of warm water; turn another pan
over it. When dough has risen to
twice its original bulk lift on board
and shape In small loaves. Handle
lightly, using little or no flour. Put
into creased pans and stand In warm
place until risen to twice the size
Brick loaves should be baked from
fifty TO sixty minutes.
Broad rolls, bread stick5 and finger
rolls may be made from the above
bread sponge. Rolls require a hotter
oven than bread. From this sponge
also may be made the delicious
GERMAN COFFEE CAKE.
Bread dough, y pound; boiling
milk, L pint; shortening, " cupful;
egg, 1; sugar, " cupful; lemon rind,
l GRATED; raisins, " cupful; cur
rants, u cupful; salt, 1 pinch: flour,
enough so that dough does not stick
to the hands; pour milk on dough;
let stand until lukewarm; put In
shortening, add sugar and slightly
beaten egg; sift flour and salt: mix
lemon rinds, raisins and currants in
-four; then add to the liquids. Mix
and let rise to twice It's bulk; mold
into rings; wash surface with melted
butter and sprinkle plentifully with
sugar, cinnamon and nuts, mixed.
The result is a compound which al
most makes one pardon the kaiser.
QUICK COFFEE CAKE.
Sift together twice one cupful of
flour, one-half cup cornstarch, one
half cup sugar, three level teaspoons
baking powder, half teaspoon each
of salt and cinnamon; mix to soft
dough with half cupful milk; stir in
well-beaten egg; add four table
spoonfuls of melted butter. spread in
a shallow pan; sprinkle with sugar,
mixed with cinnamon, and bake in
moderate oven. Serve fresh.
When eggs are 7 cents apiece one
appreciates the following:
EGGLEss SPICE CAKE.
One cup sugar, half cup butter, one
cup sour milk, half nutmeg, one tea
spoon cinnamon, one-quarter tea
spoonful each of cloves and CHINA
mon; one teaspoonful soda Gin hot
water), one cup chopped raisir1s, two
cups flour.
oORNMEAL MUFFTNs.
Ono cup flour, quarters cup
cornmeal, two teaspoons baking pow
der, half teaspoon salt, one cup milk,
one tablespoon butter, one egg. Scald
half of milk; separate egg, beat white
to stiff froth; put cornmeal In a bowl,
make well in centre; put in SAT- ana
butter; stir in scalded milk; add yolk
unbeaten, the cold milk and the flour
and baking powder sifted together
beat we'll and fold in beaten whites
Bake in hot oven thirty minutes.
PLAIN MUFFINS.
Flour. two cupfuls; baking powder,
three teaspoonfuls; salt, one-nat tea
spoonful; butter, one tablespoonful,
milk, quarter cupful; mix ana
sift -four, baking powder ana SAT-
stir in milk and add melted butter
Bake twenty minutes
EGG MUFFINs.
Flour. one and one-half cupfulsi
baking powder, two teaspoohiuis'
salt, one-half teaspoonful; mix, one
cupful; eggs, one; melted butter, one
tablespoonful. Mix and sift dry ma
terials; separate egg, beat yoke sllgh.-
ly; beat white to stiff froth. STIR INTO
the dry ingredients the mix nIst'
beaten yoke second and melted put
ter third last fold in beaten white
Bake twenty-five minutes.
TEA BISCUIT.
Flour. two cupfuls; baking powder,
three teaspoonfuls; milk, three-quaT-
ters of a cup (abouD; salt, one-halt
teaspoonful; butter, ono tablespoon
full. Sift flour, baking powder and
salt together. Rub in butter, which
should be cold and firm, with tips
OF fingers, or cut with knife, until
mixture looks like cornmeal. Pour
milk in slowly, cutting with KNIFE
Soon as one portion of -four becomes
moist push to one side and moisten
rest, When all is moist remove to
board, knead with hands a minute
pat and roll lightly with rolling PIN
to three-fourths Of an inch thickness
Cut with biscuit cutter and bake ON
pan from twelve to fifteen mlnutes'
'r PARKER HOUSE ROLLS.
Flour. 4 cupfuls; salt, half tea
spoonful; butter, tabiespoonfuis;
scalded milk, 1 cupful; compressed
Yeast. / cake; lukewarm water, quar-
Ter cupful; sugar, l tablespoonful;
extra butter melted. Reserve half
a. cupful flour, sift salt with the rest,
rub in the butter and sift again. Let
milk cool until lukewarm, then stir
into it the yeast previously dissolved
in the water) and add flour gradually.
When stiff enough knead the dough
On the board. Let rise until triple in
bulk. Roll out half an inch thick, cut
with biscuit cutter, spread nightly
with melted butter, crease with back
of knife handle dipped in -four and
fold double Let rise till double IN
bulk, Brush with water or milk. If
sweetness is desired sprinkle with
sugar. Bake in very hot oven fifteen
minutes.
ADVICE TO YOUNG HUSBAND.
Don't always be telling her about
tbe bread that mother used to make.
Perhaps she may be thinking about
the dough that father used to make.
CAKES
BY Mrs. Victor Personnel.
Mrs Personnel is famous among