The Kansas City sun. (Kansas City, Mo.) 1908-1924, 1916-02-12
FINE TABLE DAINTIES
ESPECIALLY APPETIzlNc DURING
COLD WEATHER.
currant Tea Ring VIII Be Appreciated
as a Titbit for Luncheon or Sup
per-Wheat Griddle Cakes
and Waffles.

Currant Tea Rine.-Two k
yeast, one cupful milk, scalded and
cooked, n cupful lukewarm water,
one tablespoonful sugar, seven cupfuls
sifted -four, 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 -four and beat until smooth.
Add lard or butter and sugar, thor
oughly creamed, and eggs beaten until
light, the remainder of the -four grad
ually, or enough to make a moderately
soft dough, and the salt. Turn on
board, knead lightly. Place in creased
bowl. Cover and set aside in a 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 q
ma~ny-pointed star, and show the differ
ent layers with the filling. Cover and
let rise one hour, or until light, and
bake rs minutes. Just before putting
In oven, glaze with egg, diluted with
milk. Ice while hot with plain frost
ing.
This recipe will make two large or
three small rings.
Wheat, GrlddIe GLADSTONE 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 -four, two eggs,
one t~easpoonful salt.
Dissolve yeast and sugar in luke
warm liquid. Add lard or butter, then
flour gradually, the g G we'll beaten,
and salt. Beat thoroughly until batter
is smooth.
Cover and set aside for about n
hour, in a 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 half
teasponful salt. Cover and keep in
a cool place.
All batter cakes are better baked
on an INCREASED griddle, 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 griddle need not necessari-
ly be of so%apstone. If you have an old
griddle and clean it thoroughly, being
sure to remove all burned fat or bat
ter, it can be used in the above way.
Wafies.-One cake yeast, two cup
fuls milk, scalded and cooled, m ia
b~lespoonful sugar, one Tablespoonful
lard or butter, melted, two and a half
cupfuls sifted flour, 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
oughly until batter is smooth. Cover
and set aside to rise in a warm place,
free from draft, for about n 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 On the other side. If
batter is too thick, waties will be
tough.
If wanted for over night, use one
fourth cake of yeast and an extra
half t%easpoonful salt. Cover and keep
in a cool place.