The Canon City record with which is consolidated the Canon City cannon., 1916-04-13
FINE TABLE DAINTIES
ESPECIALLY APPETIzINo DURING
COLD WEATHER.
currant Tea Fling VIII Be Appreciated
as Titbit for Luncheon or Sup
per-Wheat Griddie Cakes
and Waffles

currans Tea Ring. - Two cakes
cooked. one cupful iukewarm water.
one tablespoonful sugar. seven cupfuls
s,fted -four. six tablespoonfuls lard or
butter. half cupful sugar. three eggs.
half teaspooIful 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 -four grail
pally. or enough to make moderately
soft dough, and the salt. Turn o.
board. knead lightly. Place in creased
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. currants
and cinnamon. Roll up lengthwise
and place in a circle on a large. shah
low-greased pan or baking sheet With
scissors cut three-fourth-inch slices,
almost through. Turn each slice part
iy on its side. pointing away from cen
ter. This should gese the effect OF a
many fointed star and show the differ
nnt layers with the filing. Cover and
let rise one hour. or until light. and
Bake 20 minutes. Just before putting
III oven. glaze with egg. diluted With
aiik. ice while hot with plain frost
i.g.
This recipe will make two large or
three small rings.
Wheat Gri.d,e Cakes.-Cne cake
yeast. one 'wf-'l milk. scalde6 ard
soolei. two ta5.cspoonfuls light brown
sugar. two tablespoonfuis lard or but
ter. melted. enc cupful lukewarm wa
ter. two cupfuis sifted -four, two eggs.
one teaspoonful salt
Dissolve yeast and sugar in luke
arm liquid. Add lard or butter. then
-four gradually. the eggs well beaten.
ard salt. Beat thoroughly until batter
10 smooth.
Cover ard set aside for about one
hour. in a warm place. free from draft.
to rise. When light, stir well and
bake on hot grid6le-
II wanted for over night, use ono
fourth cake of yeast and an extra aalf
.easponfui salt Cover and keep in
cool place
All batter cakes are better baked
on an ungreased griddie. as they keep
their shape and do not follow the
grease You will be rid OF the dis.
agreeable smoke and odor OF burning
fat. Your gri6ile need net necessEri-
iy be OF soapstone. II you have an old
griidle and clean II thoroughly. being
sure to remove all burned fat or bat
ter. IL can be used in the above way.
Wafnes.-One cake yeast. two cup
fuls milk. scalded and cooled. enc ta.
blespoonful sugar. one tablespoonful
lard or butter. melted. two and a half
cupfuls sifted -four. one teaspoonful
salt. two eggs.
Dissolve yeast and sugar in luke
warm milk Add lard or butter. -four.
salt. and eggs well beaten. Beat thor.
oughiy until batter is smooth. Cover
and set aside to rise in a warm pla se,
free from draft. for about one hour.
When light. stir well. Have waffle
irons hot and well creased. Fiji the
cool side. Brown on one side. turn the
iron and brown OF the other side. II
batter is tco thick. wafiies will be
tough.
IL wanted for over night. use one
fourth cake OF yeast and an extra
half teaspoonful salt. Cover and Eesr
n q ccol place.