The Ordway new era., 1916-02-11
!! I ! I :! :! !! ! ]! i 8
,9aeGdyALis sApPtTixlMo DURING
coLo WGArHkR.
Current Tea RIrs VIII Ds Appreciated
~ q, TttbIt fer. Lunohson or Sup
psr-Whsat 0riddis Cakes
and Waflles.

yeast, one cupful milk. scalded and
cooked, one cupful slukewarm 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 q moderately
soft dough, and the salt. Turn on
board, knead lightly. Place In creased
bowl. Cover and set aside in q 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, 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-fourth-inch slices,
almost through. Turn each slice part
ly on its side. pointing away from CEN
ter. This should give the effect of
many-rointed 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 or
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 dour, 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 well and
bake on hot griddle.
II wanted for over night, use one
fourth cake of yeast and an extra half
teasponful salt. Cover and keep in
cool place.
All batter cakes are better baked
on an INCREASED griddle. as they keep
their shape and do not follow the
grease. You win be rid Of the dis.
agreeable smoke and odor of burning
tat. Your griddle need not necessari-
~ be Of soapstone. II you have an old
griddle and clean It thoroughly. being
sure to remove all burned tat or bat
tor, It can be used in the above way.
Waffea.-one cake yeast, two cup.
fuls milk, scalded and cooled, one Ia
blespoonful sugar, one tablespoonful
lard or butter, melted. two and q half
cupfuls sifted flour, one teaspoonful
salt, two eggs.
Dissolve yeast and sugar in luke
warm milk. Add lara or butter, flour,
salt. and eggs well 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 wafie
irons hot and well creased. Fill the
cool side. Brown on one side, turn the
iron and brown on the other side. II
batter is too thick, wafies will be
tough.
II wanted for over night, use one
fourth cake of yeast and an extra
half teaspoonful salt. Cover and keep
in cool place.