The Barre daily times. (Barre, Vt.) 1897-1959, 1918-08-10

shortening, 2.3 cup sugar, W cup milk,
egg, " cups barley or oat Hour, 3 tea
spoons baking powder, l-3 cup cocoa, rs
teaspoon salt, | teaspoon vanilla. Cream
| shortening and sugar; add well beaten
egg and milk; sift flour, baking powder,
salt and cocoa into mixture and stir I'M
! til smooth; add vanilla. Grease muffin
tins; put one tablespoon of mixture into
each and bake in hot oven about 20
minutes
Dark Raisin Cake cup sugar, u cup
shortening, " cup molasses, ! cup sweet
milk, cup graham -four, " cups bar
ley -four, Il teaspoon cinnamon, 70 tea
spoon cloves, ~ teaspoon allspice, tea
spoon soda, cup raisins.
Rolled Sponge Cake Potato flour)-2
eggs beaten without separating, "a cup
sugar, " teaspoon lemon extract, 2 Ia.
blespoons butter substitute, 1-3 cup hot
water, "a cup potato -four, "a teaspoon
salt, l1a teaspoons baking powder Grad
ually beat sugar into eggs; add fiavoring,
fat melted in hot water, and lastly flour
sifted twice with salt and baking pow
der. Bake in a shallow pan lined with
thin creased paper about Is minutes.
va n va q NAoth mAullE Oub VI " III W.
ter, trim edges, spread with jelly and
roll.
Gingerbread " cup molasses
and " cup milk. Sift together lh cups
barley flour, 2 teaspoons baking powder,
"a teaspoon soda, teaspoon ginger,
teaspoon cinnamon and "a teaspoon salt.
Combine with first mixture, Add 2 table
spoons melted fat and mix slowly. Bake
about 30 minutes in moderate oven.
Gingerbread Heat | cup mo-
lasses and l-3 cup fat until the boiling
point is reached. Remove from fire, add
l1A teaspoons soda and beat vigorously.
Then add "a cup sour milk, one egg well
beaten and cups barley -four, 2 tea
spoons ginger, and u teaspoon salt. Bake
about 25 minutes.
Gingerbread cup molasses, Is cup
boiling water, cup barley -four, w cup
rye flour, II cup corn -four, ] ls teaspoons
ginger, teaspoon soda, 2 tablespoons
fat. Sift dry ingredients and add to
molasses and water Add melted fat.
Beat well and bake 20 minutes.
Barley Sponge Cake Yolks of 2 eggs,
l-3 cup sugar, l3 cup syrup, u teaspoon
salt, ! cup barley -four, teaspoon bak
ing powder, l3 cup boiling water, whites
of 2 eggs. Beat egg yolks until light
and creamy, add sugar and then syrup
and beat all thoroughly. Mix and sift
dry ingredients and add. Mix in the hot
water and fold in the whites of the eggs,
beaten stiff
Eggess Sour Milk Raisin Cake-16 Ia
blespoons oleomargarine, cup sugar, /
cup thick sour milk, teaspoon vanilla,
teaspoon soda, 2 cups barley -four, /
cup chopped raisins Cream the cleo
margarine and sugar we'll Stir in the
sour milk and the vanilla. Sift soda
with -four, sprinkle a little over the
raisins, then add -four and then raisins.
Beat well and bake in one long narrow
pan creased and Toured, or in two small
err pans. Bake in moderate oven 30 min
utes or longer.
Mullins, Etc.
Rye Breakfast Cakes-2 cups rye meal,
" cup molasses, IA cups sweet milk, |
teaspoon soda, little salt.
/ Barley Popovers-B Beat 2 eggs, cup
barley -four, teaspoon sugar, " tea
spoon salt and / cup milk until very
smooth. Bake 40 minutes in hot well
CREASED iron. 0ne-fourth cup rice -four
may replace half a cup of barley -four.
Graham Rolls-l cup sour milk, tea
spoon soda, "a cup sugar, ] tablespoon
shortening, l1s cups graham -four. Have
gem pans hot and bake in quick oven.
Substitute Mullins 3 cups sour milk,
2 teaspoons soda, 2 teaspoons baking
powder, "a cup molasses, cups rye
meal, cup yellow corn -four, | cup mid
dlings or any other substitute This
recipe will make two dozen
Cream Of Maize Muffins-2 cups maize,
cups barley, eggs, 4 teaspoons brown
sugar, tablespoons shortening, 6 level
teaspoons baking powder, salt and milk
for stiff dough.
Three. Flour MufinsA cup cornmeal,