Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1918-06-05

Scald the milk and pour 1t over Ine
sugar, shortening and salt When it
has cooled to lukewarm, beat into it
three cups of the flour. Then add the
Yeast dissolved in the lukewarm wa
ter, beat we'll, cover and let 1T rise
until it is a frothy mass. Then add
the eggs well-beaten, also the CHINA
mon and the balance of the flour;
knead until smooth and elastic, add
ing a little flour from time to time
if necessary. Place in a creased bowl.
Let it rise until it is twice its original
size. Form it then into small rolls,
place them in a creased pan and let
them rise until very light. Brush the
tops with melted butter and bake in
a hot oven % to so minutes. This
will make four dozen rolls.
Barley Cake.
Two eggs, u cup fat, Scup sugar
y teaspoon salt, l teaspoon CHINA
mon, - teaspoon cloves, 6 teaspoons
baking powder, BIZ cups barley flour
l cup syrup l cup milk, 1 cup raislns.
Separate whites and yolks.
Cream sugar and fat. Add syrup
and yolks of eggs. Cream.
Sift flour with baking powder, salt
and spices. Add the flour mixture al
ternately with the milk and Toured
raisins; lastly, the beaten egg whites.
Bake in a moderate oven.
Barley Baking Powder Biscuits.
Two cups barley flour, Z teaspoon
salt, 4 teaspoons baking powder, z
tablespoons fat, two-thirds cup milk.
Sift the dry ingredients together,
rub in the f :, and add the liquid I'M
til a soft .gh is formed. Roll to
about th~ree-1vurths of an inch thick,
cut with a cookie cutter, and bake
in a hot oven. Dough should be softer
than for wheat flour biscuits.
Barley Sponge Cake.
Four eggs, 1 tablespoon lemon
juice, 1 cup sugar, l and one-thlrd
cups barley flour, Is teaspoon salt.
Separate whites and yolks of eggs,
beat yolks till thick and lemon col
ored, add the lemon juice and salt,
then add sugar and beat till light.
Fold in the we'll beaten egg whites,
and the lightly sifted flour, and bake
in a moderate oven.
Barley Mullins.
2 cups barley flour.
Il cup sugar.
u teaspoon salt.
2 teaspoons baking powder.
l egg.
1 cup milk.
Mix barley, sugar and salt and
baking powder thoroughly. Beat the
egg, add to milk and stir quickly
into dry mixture. Bake in muffin pans
(hot oven) rs minutes.
Barley Molasses Cake.
Y cup molasses.
y teaspoon soda.
" teaspoon salt.
II cup sugar.
1 tablespoon melted butter or equl-
valent.
1 cup SOU milk.
PA cups barley flour, with
p teaspoon soda mixed in it.
l cupful of raisins or nuts may
be added. Bake in muffin pans.
Barley Ginger Bread.
II cup sugar. : - = - -
l cup New Orleans molasses.
1 cup boiling water, in which is
dissolved 2 level teaspoons Of soda.
l teaspoon cinnamon.
l teaspoon ginger.
p cup melted butter or corn oil.
2 level cups barley flour.
2 eggs, we'll beaten.
Good pinch of salt.
Barley Gr:ddle Cakes.
l cup barley flour.
l teaspoon baking powder.
4 teaspoon salt.
Sift these three ingredients to-
and add:
liz cups of milk.
l egg.
l teaspoon of molasses or sugar.
Beat hard and fry. on creased
griddle. If batter thickens while
standing, add a little milk. 1t should
like thick cream.
"Let US corner the barley market
for the making of necessary food,
insist that every grain be used for
that worthy purpose, and that not a
particle of it be wasted in the brew