Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-20
MRS WILSON'S RECIPES FOR DOUGHNUTS
BID AND PANCAKES MADE WITH BUTTERNILk
Other Delicious Recipes,
Too, That Make Use OF
This Commodity; Cheese
Pie and a Custdrd
Whole.Whedt Mullins and
T,Uo Kinds of Bread;
and, Remember, Butter
milk Is Healthy!

and, Remember, Butter
milk Is Healthy!
BY MRS. NJ. A. WILSON
Copyright. 1919, BY Mrs. NJ. A. Wilson.
An Rights Reserved.
T,RY some of the delicious sour
L milk desserts of the New England
states. You know that the old Indian
cooks always claimed that butter
milk or just plain sour milk made the
corn bread much lighter.
Cakes, mullins, biscuits and ginger
bread are few of the delicious prod
ucts.
Whole Wheat Mullins
Place in a mixing bowl
TaUo cups of buttermiik,
One teaspoon of baking soda,
One teaspoon Of salt,
Three tablespoons of sugar,
Four tablespoons Of shortening,
One egg,
Three cups of Whole-Whedt -four,
: TUo teaspoons Of baking porder.
Beat hard to mix and then pour
into well-greased muffin pans and
bake for twenty minutes in a hot
oven.
Yesterdays Bran Bread
Place in a mixing bowl
Three cups of buttermilk,
One and one-hulf teaspoons Of salt,
T1Oo teaspoons Of baking soda,
Three-quarters cup Of s3Np,
Ome-hdf cup Of shortening.
Beat to thoroughly mix and then
add
Four cups of tOhole-wheat fonr,
Three cups of bran,
One and one-hdlf cups Of lohite
-four,
TVo tablespoons of baking
poa0der.
Beat hard to mix and then pour
into two well-greased and Toured
loaf-shaped pans and spread evenly.
Let stand for ten minutes and then
bake in a moderate oven for forty
minutes. One-half package of seeded
raisins or three-quarters cup of
finely chopped nuts may be added to
one loaf for variety. Use when one
Gay old.
@ Buttermilk Doughnuts
Place in a mixing bowl
n One cup of buttermtlk,
TaOo tablespoons of shortening,
One egg,
One cup Of sugar,
One teaspoon Of baking soda,
One teaspoon OF nutmeg,
One-hdF teaspoon of ginger.
Beat to mix. Now add
Five cups of sifted -four,
Ta0o teaspoons Of baking powder,
and work to a smooth dough. Roll
out one-half inch thick on we'll
Toured pastry board and cut and fry
until golden brown in hot fat.
Buttermilk Custard
Place in a mixing bowl
YoIk of one egg,
TS0o eggs,
One and one-quurter cups of but
ternilk,
One teaspoon Of vanilla ertruct,
One-kalf cup of sugar,
Three tablespoons Of flour.
Beat to a smooth batter and then
pour in custard cups and set the cups
in a pan Of warm water, and bake in
a slow oven until firm in the center
Remove, cool and then make whip
with
White Of one egg,
One-half gIass of jelly.
Beat to a stiff meringue and then
pile high on each custard. Serve ice
cold, busted with cinnamon.
Yankee Pancakes
Place in mixing bowl
One and three-quGrters cups o.
5utteTmiIk,
Taoo tablespoons of sirup,
One Tablespoon of shortening,
One teaspoon of baking soda,
One teaspoon of salt,
Beat to mix and then add
One cup Of WhoLe-l0heat -four,
One-half cup of oornmeal,
One teaspoon of baking po,Oder.
Beat to mix and then bake on
hot griddle.
Buttermilk Bread
sa Scald two cups of buttermilk ant
then let cool. Put through siev
to break up the large curds and thel
turn into mixing bowl and add
Four tablespoons of sugar,
One tablespoon of salt,
Four tablespoons of shortening,
One yeast cake dissolved in one
half cup of lOdter.
Beat hard to mix and then ad
eight cups of -four, and work to
smooth dough; grease the bowl an
place the dough in il. Turn tn