Gilpin observer., 1917-08-16

then put in three cups graham flcur
and ONE cup chopped raisins or nuts;
let raise one hour. then form in pans
and bake slowly one hour.
Boston Brown Bread
One and che half cups sour milk;
one cup corn meal; two cups graham
flour; small cup mt lasses; pne tea
spoon soda and one teaspoon SALT
Steam three and one half hours, then
set In oven to dry for a short time.
Nuts and raisirs may be added.-Mrs.
Johnson.
Baked Brown Bread
One-fourth cup mola asses; two cups
sour milk; two level teaspoons soda.
Stir we'll together. One-fourth cup
sugar; 2 cups graham flour; l cup
white flour; one half cup chopped
raisins; one-haif cup chopped nuts.
Let raise an hour and bake an hour.
Mrs. L. f. Warren.
Russian Bread
Four and one-haif cups flcur; one
cake compressed yeast; one and one
fourth cups scalded milk; three
fcurths cup sugar; one and one half
cups sultana raisins; eggs; one
fourth cup butter; ONE teaspoon salt;
cinnamon to taste. Make a soft
sponge of the luke warm milk, salt
and small amount of the sugar
with yeast cake added. When light
add other ingredients except CHINA
mon. When light knead and divide
into two parts. Roll each part to
desired thickness and divide into
three strips and braid. Sprinkle with
cinnamon, let rise and bake-Mrs.
Mary Weisbeck.
Raised Doushnuts
Three pnts bread sponge; three
four,hs cup sugar Qarge); three
fpCrths cup melted butter; / egg: l
teaspoon salt; flour to make soft
dough, just so it can be handled
without sticking. Let rise then roll
out and cut and let rise again. This
will take about two hours. Fry in
hot fat.-Mrs. Mary Lewis.
Bread Cake
One cup bread sponge; one and
one half cups brown sugar; cne half
cup; two-thirds cup sweet milk; .
eggs; cups flour; l teaspoon soda;
one half teaspoon each of cinnamon,
cloves and nutmeg; l cup raisins and
ONE cup nuts. Let rise i'm tin that
~ ix, hakn I'm 10 oh
like cake. Bake one hour in moder-
ate oven.-Mrs. Annie Trenoweth
Breadcrumb Cake
Two cups flcur; one and three
forahs cups bread crumbs, toasted
to a golden brown and rolled very
dry; l egg; l cup or less English
cMrrants; one-half cup brown sugar:
| scant one-half cup lard or dripNngs;
teaspoon baking powder; teaspoon
mixed spices and ore teaspoon lemon
extract and pinch of salt. Pour milk
ou bread crumbs. Sift flour, baking
powder, salt and srices into basin.
rub in lard. add currants, then egg.
well beaten. then crumbs and milk.
The amount of milk will vary with
dryness of crumbs. Bake.-Mrs John-
son.
EssIess Cake
Cream together butter size OF an
egg and one cup sugar; add l heap
ing tablespoon corn starch and stir
we'll. then two cups milk and two
cups milk and two cups flour cheap
ing), sifted with two teaspoons bak-
ing powder and a pinSh Of salt; al
So a very small amount of soda. Beat
eha and smoo.h and add teaspoon
vanilla. Make into layers or roll
with jelly. FOr DEVILS food add one
fourth cake Bakers Chocolate.-Mrs.
Max Gabardi.
| Five quarts of warm nin water; 2
quarts of New Orleans molasses; 4
quarts OF yeast. Let stand in the
sain until sour. After the first time,
less yeast villa be required as mother
is formed. Other sweets may be
substituted. Candied honey makes
fine vinegar. Wild yeast will do but
is not satisfactory on account of
time required, etc.-Mrs. johnson.
l