Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-06-18
Quick Breads.

| ~ 4.
Prepsred by Prot. Francs = Ireenaa,
Home 'Ecopomica Director, United States Food
Administration, Orono, Aaine)
CokN1EAL xuFFMs, NO. /.
/ cup cornmeal
l.2 cup -four >.
Ia teaspoon soda se.
/ teaspoon baking powder
/ teaspoon salt
1egg. beaten
cup sour milk
Tablespoon sirup
3 tablespoons melted fat .
Nix the dry ingredients, and add them
to tho milk and beaten egg. Add the
fat last, and bake the mullins In creased
tins In . moderate oven for % minutes.
coRNMEAL MUFFINs, NO. Q.
l cup cornmeal
1 teaspoon salt
teaspoon baking powder
IL teaspoon soda
cup sour milk
I tablespoon strip
Q tablespoons melted fat
Mix the Ingredients In tho order In
which they are given, sitting the dry
ingredients together. Pour the mixture
into creased tins, and bake the muf{ins
In moderate oven.
BUCKwHEAT MUFFINs.
cup buck wheat -four
4 tablespoons cornstarch
teaspoon salt 1.
z teaspoons baking powder
1-2 teaspoon soda
cup sour milk
tablespoon molasses
q tablespoons melted fat
Mix and sift the dry ingredients. Add
the liquids, and pour the mixture into
creased muffin tins. Bake In . moder-
ate oven.
CORN BREAD.
cup cornmesl
teaspoon baking powder
10 teaspoon soda
! teaspoon salt
cup sour milk g.
! egg
MIX and sift the dry ingredients. Add
the sour milk, the egg, and the tat.
Bake the bread In shallow pan for 70
minutes In q MODERATE oven.
MoLAssEs CORN CAKE.
cup oornmeal
"a cup barley -four
S1-2 teaspoons baking powder
IA cup molasses or sirup
cup milk
1egg
1 teaspoon salt
tablespoon melted fat
Mix and sift the dry ingredients. Add
the milk, the well.besten egg, and the
fat. Bake the cake In . shallow pan In
hot oven for 20 minutes.
One cup sour milk may be substituted
for the sweet milk, in which case use IL
teaspoon soda and IL teaspoons bak.
ing powder.
CRACKING BREAD.
cups cornmeal
cup crscklings
IL teaspoons salt
Boiling water
Combine the ingredients, adding suf6.
Client boiling water to make dough that
can be shaped into small pones; OF
spread the mixture inch thick In pan,
and bake It In moderate oven.
CoRNMEAL PANCAKES.
cups oornmeal
2 cups buttermilk mixed with
3.4 teaspoon soda
/ or2 tablespoons melted fat
3 teaspoons salt
IL cup -four
2 eggs Zone or both eggs may be
omitted)
Mix the ingredients 10 the order II
which they are given. Bake the pan
cakes on hot creased griddle.
RICE CAKES.
cup cold boiled rice
IL cup rye -four
Q teaspoons baking powder
10 teaspoon salt
IA cup milk
egg yolk
tablespoon molssses
Mix the ingredients 10 the order II
which they are given, and bake the cakes
on hot griddle.
BUcKwHKAT wAFFLEs.
1874 cups buckwheat
8 teaspoons baking powder
"a teaspoon salt
IL cups milk
2 eggs, yolks and whites heater
| separately ae-
tablespoon melted fat J
Mix and sift the dry ingredients, ado
the milk, the egg yolks and the melted
fat. Fold In the beaten whites last, anG
cook the mixture on q hot waffle iron.
RYE AND BUcKwHEAT BISCUITS.
ID cup rye -four
IL cup buckwheat -four
teaspoon salt
8 teaspoons baking powder
Tor Q tablespoons fat KS
| Water or milk to make soft dough
Mix and sift the dry Ingredients, cul
in the fat and add enough water or mill
to make soft dough. Roll the dough
to IL inch thickness, cut the biscuits
and bake them In hot oven for IL to 1.
minutes.
| EvERYBODY's BROWN BREAD
without fst or sugar.
cup oornmeal
| IL cup rolled oats ras
IL cup dry bread crambs
] IL teaspoons salt
cup sour milk
"a cup molssses
teaspoon soda a-r
IL cup nuts or raisins, II desired
Combine the frat four Ingredients
Mix the soda, the sour milk and th,
molasses, and combine this mixture Will
the dry Ingredients. Add the nuts o.