Evening star., 1917-11-02

, pour over them a quart OF hot milk OF
a mixture of cream and milk IN Wnacn
has been melted q heaping tablespoon
! full Of butter and a teaspoonful OF SAT-.
I! Set the dish in dripping pan OF NOT
water and put 1t in the oven. BAKE:
the lid and let the top layer brown
slightly. II the milk is all absorneo'
| add little more that is boiling hot
Steamed Corn Bread.-Mix two cups OF
| corn meal. one cup of white -four, one
fourth cup of sugar and two level tea
| spoonfuls Of salt. Stir thoroughly into
three cups of sour milk, then INK N
| one-fourth cup OF melted butter: Ado
one and one-half level teaspoonfuls OF
| soda stirred into one heaping table
spoonful of -four and mix into the bat
| ter thoroughly. Put in a creased pud-
| ding pan and steam for three hours. II
sweet milk is used. substitute three
level teaspoonfuls of baking powder
| for the soda.
Cereal Muf11ns.-Almost any combina-
tion of cold cooked cereal may be used
tions: One cup of meal one cup OF
cereal, half cup of milk. one egg, two
level teaspoonfuls Of baking powder,
| and half a tespoonful of salt. Hominy.
rice, wheat and oatmeal lend themselves
we'll to this method OF using leftover
cereals.
Economical Biscuits.
Biscuits may be made from stale
bread if it is broken into fine pieces.
| soaked and used the same as -four. 1t
! may be necessary to add a little flour.
| Set them on top Of the stove at the back
few minutes before putting them Into
| what the state of the oven may be.
| If you wish to reheat rolls or cold bis
| cults. roll them up in wet paper; lay
hot oven until the paper actually
scorches. Heated in this way they will in
variably be taken for freshly baked rolls.
! Put the following Ingredients into one
spoonful Of salt. one-haH teaspoonful Of
| baking powder. one level teaspoonful of
| soda and lard the size of an egg. Put one
| pitcher Use the amount Of milk required
| to make up your biscuit. After you have
| made up your biscuit drop piece OF
| biscuit dough one-half as large as
| add as much hot water to the milk
as you used milk to make up your
bread. Cover your pitcher and set
in the ice box. Next day. before
repeating the same process Of adding
dough and water. Begin this mixture
fresh every few weeks. 1t will give your
sh s spSR viii sns
fail on biscuits. and will have to buy
but little buttermflk. 1t is also excellent
for batter cakes and waffies
no milk to. spare for the biscuits, make
them as follows: Sift into the mixing
bowl a quart OF -four and chop into 1t a
tablespoonful of butter or lard. Make
a hole in the middle and pour in 1t half
cupful Of yeast and a teaspoonful of
white sugar Mix well and add two cups
Of lukewarm water. Mix well. -four the
kneading board and work the dough until
bowl. set in warm place until an hour
and a half before tea time. knead again
for fifteen minutes. working in a tea
spoonful of salt Divide the dough- into
rately. Make into biscuits and set far
apart in creased pan. When light.
bake for fifteen minutes in a moderate
oven. then quicken the heat If an egg
necessary amount Of water to mix the
dough, 1t will take the place Of milk
in biscuits. The biscuits will brown
quickly and the egg adds greatly to the
| taste.
| White Potato Bfscuits@Take one-half
| cake of compressed yeast. one cup Of
warm milk. one tablespoonful Of sugar
and salt, one quart of sifted -four. two
eggs and one-half cup Of butter. Dis
solve the yeast in the warm milk. Mix
! in the order given and knead while the
potato Is hot and set to rise. Add more
flour If necessary. Roll thin and cut
with a small biscuit cutter. Lay two
biscuits. one on top Of the other, in a
pan and stand in a warm place. Bake
about twenty minutes In a moderate
oven. Brush over with sugar and water
before placing in the oven
] Sweet Potato Bfscuits.-Take one cup
OF sweet mashed potatoes. add one ia ble-
/, spoonful OF sugar and one tablespoonful
Of butter and cream them well together
Dissolve one-haf teaspoonful OF baking
| soda in one cup of buttermilk and stir into
| the potato mixture. Now add two cups of
-four sifted with one teaspoonful of salt
and mix. Roll out, cut with small cut
ter and bake In a hot over for fifteen
minutes. This make twenty-fonr biscuits.
E. Squash Biscuits.-One cup Of lukewarm