The Spectator., 1916-02-08
TABLE DAlNTIES
ESPECIALLY APPETiZiNG DURING
 COLD WEATHER.
currant Tea Ring Will Be Appreciated as Titbit for Luncheon or Sup- per-Wheat GriddIo Cakes
 and Waffles.

Currant Tea Ring. Two cakes yeast, one cupful milk, scalded and cooked, one cupful lukewarm water, one tablespoonful sugar, seven cupfuls sifted flour, six tablespoonfuls lard or butter, half cupful sugar, three eggs, half teaspoonful salt
 Dissolve yeast and one tablespoonful sugar in lukewarm liquid. Add three cupfuls of flour 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 a moderately soft dough, and the salt. Turn On board, knead lightly. Place in greased bowl. Cover and set aside in warm place to rise. for about two hours, or until dough has doubled in bulk.
 Roll out in oblong piece, one-fourth inch thick. Brush with melted butter. Sprinkle with brown sugar, entrants and place in a circle on a large, shal- low-greased pan or baking sheet. With scissors cut three-fourth-inch slices, almost through. Turn each slice part. ly on it's side, pointing away from cen ter. This should give the effect of 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. fee while hot with plain frost ing.
 This recipe will make two large or three small rings.
 Wheat Griddle Cakes.-One cake yeast, one cupful milk. scalded and cooled, two tablespoonfuls light brown sugar, two tablespoonfuls lard or but ter, melted. one cupful lukewar11 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 well beaten, and salt. Beat thoroughly until batter IS smooth.
 Cover and set aside for about one hour, in warm place, free from draft, to rise. When light, stir we'll and bake on hot griddle.
 If wanted for over night, use one fourth cake of yeast and an extra Lalf teasponful salt. Cover and keep in cool place.
 All batter cakes are better baked on an ungreased griddle, as they keep their shape and do not follow the grease You will he rid of the dis agreeable smoke and oior of burning fat. Your griddle need not necessari- ly be of soapstone. If you have an old griddle and clean it thoroughly. being sure to remove all burned fat CT bat ter, it can be used in the above way.
 Waffles.-One cake yeast. two cup fuls milk, scalded and cooled, one ta. blespoonful sugar, one tablespoonful lard or butter. melted. two and half cupfuls sifted flour, one teaspoonful salt. two eggs.
 Dissolve yeast and sugar in luke warm milk. Add lard or butter, flour. salt. and eggs well beaten. Beat thor oughly until batter is smooth. Cover and set aside to rise in a warm place, free from draft, for about one hour.
 When light. stir we'll. Have waffle irons hot and well greased. Fill the cool side. Brown on one side, turn the iron and brown on the other side. If batter Is too thick, watfles will be tough.
 If wanted for over night. use one fourth cake of yeast and an extra half teaspoonful salt Cover and keep in a cool place.