The Washburn leader., 1916-03-17
FINE TABLE ] ! 3 DAINTlEs D IN
ESPECIALLY APPETizlNG DURING
COLD WEATHER.
currant Tea Ring Will Be Appreciated
% Tttbit for Luncheon or Sup.
per-Wheat Griddie Cakes
and Waffies.

S0sU&uS sS& WV
yeast, one cupful milk, scalded and
cooked. one cupful lukewarm water,
one tablespoonful sugar, seven cupfuls
sifted -four, six tablespoonfuls lard OF
butter, half cupful sugar. three eggs.
half teaspoonful salt.
Dissolve yeast and one tablespoonful
sugar in lukewarm liquid. Add three
cupfuls of -four and beat until smooth.
Add lard or butter and sugar, thor
oughly creamed, and eggs beaten until
light, the remainder of the flour grad.
ually, or enough to make moderately
soft dough, and the oalt. Turn on
board, knead lightly. Place in creased
bowl. Cover and set aside in warm
place to rise, for about two hours, OF
until dough has doubled in bulk.
Roll out in oblong piece. one-fourtt
inch thick. Brush with melted butter
Sprinkle with brown sugar, currants
and cinnamon. Roll up lengthwise
and place in a circle on a large, shall
low.greased pan or baking sheet. With
scissors cut three-fcurth-inch slices
almost through. Turn each slice part
ly on it's side. pointing away from cen
ter. This should give the effect Of a
many.pointed star, and show the differ
ent layers with the filling. Cover and
let rise one hour, or until light, and
bake 25 minutes. Just before putting
in oven, glaze with egg, diluted with
milk. ice while hot with plain FROST
ing.
This recipe viii make two large OF
three small rings.
Wheat GriddIe cakes.-One cake
yeast, one cupful milk, scalded and
cooled, two tablespoonfuls light brown
sugar. two tablespoonfuls lard or but
ter, melted, one cupful lukewarm wa
ter, two cupfuls sifted flour, two eggs
one teaspoonful salt.
Dissolve yeast and sugar in luke
warm liquid. Add lard or butter, then
flour gradually, the eggs we'll beaten,
and salt. Beat thoroughly until batter
Is smooth.
Cover and set aside for about one
hour, in q warm place, free from draft,
to rise. When light, stir well and
bake on hot griddle.
II wanted for over night, use one
fourth cake Of yeast and an. extra halt
teasponful salt. Cover and keep in
. cool place.
~ All batter cakes are better baked
on an ungreased griddle, as they keeT
their shape and do not follow the
grease. You will be rid of the dis
agreeable smoke and odor Of burning
fat. Your griddle need not necessart
ly be of soapstone. II you have an old
griddle and clean 1t thoroughly, being
sure to remove all burned fat or bat.
ter, 1t can be used in the above way.
Waffies.-One cake yeast, two cup
fuls milk, scalded and cooled, one ta,
blespoonful sugar, one tablespoonful
lard or butter, melted, two and halt
cupfuls sifted flour, one teaspoonful
salt, two eggs.
Dissolve yeast and sugar in luke.
warm milk. Add lard or butter, flour,
salt, and eggs we'll beaten. Beat thor
oughly until batter is smooth. Cover
and set aside to rise in warm place,
free from draft, for about one hour.
When light, stir we'll. Have wame
irons hot and well creased. Fiji the
cool side. Brown on one side, turn the
iron and brown on the other side. II
batter 10 too thick, wafaes will be
tough.
II wanted for over night, use one
fourth cake Of yeast and an extra
half teaspoonful salt. Cover and keep
In Q cool place.