The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1920-11-30
Bulletin Gives ReceiDes
for Dishes Out of
Ordinary.

Do you know how to make all
kinds of yeast and quick breads, or
are your efforts confined to the max
ing of white bread and baking powder
biscuits? Do you know whether the
bread you make is perfect of its kind
or not7 If you don't you can learn
from Farmers Bulletin 1886, Baking
in the Home" recently issued by the
United States department of agricul-
ture, which gives recipes for making
all kinds of yeast and quick breads
from different kinds of flour, as we'll
as rolls, mullins, pastry, and cookies.
Directions for scoring bread, as it Is
how done at the best fairs, are also
included. One of the many excel
lent features of the bulletin is that the
number each recipe will serve is given.
This is particularly useful for the in
experienced housekeeper. Some re-
cipes little out of the ordinary which
are to be found in the bulletin follow:
Corn Meal and Pumpkin Dodgers.
90 to IL cakes.)
IL cups cooked pumpkin.
teaspoon salt.
tablespoons shortening.
or 2 tablespoons sweetening.
IL cups corn meal.
To the pumpkin which has been
cooked very tender and mashed free
from Jumps, add the salt, sweetening,
melted shortening, and corn meal, and
mix thoroughly. Have the mixture
just soft enough to take up by spoon
fuls and pat into flat cakes in the
hand. Place on a griddle or creased
baking sheet and bake for about 90
minutes in hot oven.
If desired, THE corn meal may be
added to the hot pumpkin and allowed
to steam with the latter for 10 min
utes before adding the other in
gradients.
Bread Griddle Cakes.
(Serve five.)
! IL cups dry bread crumbs.
l IL cups sweet milk.
IL teaspoon salt.
l or z tablespoons sweetening, if de-
sired.
! tablespoon shortening.
egg.
IL cup flour.
tAao00one kaL oo,uAnr
Scald the milk, add the crumbs, let
stand IS minutes, then mash and beat
to q paste. Add the salt, sweetening,
melted shortening, and well-beaten
egg. Finally, add the flour and bak-
ing powder, which have been sifted
together. Bake on hot griddle I'M
til nicely Drowned on both sides. I'm
place of baking powder and sweet
milk alone. one-half cup sweet milk
may be used to moisten the crumbs
and cup of sour milk with one-half
teaspoon baking soda for thinning
and leavening the mixture.)
Potato Mullins.
az to IS muffins.)
IL cups wheat flour.
80 teaspoon salt.
3 teaspoons baking powder.
cup cooked sweet potato Qrish
potatoes may be used Unsteady
or 2 eggs.
tablespoons shortening.
Liquid sufficient to make a rather
stiff batter (about "a cup)
Boil the potatoes in the skins until
tender; drain, peel, and mash fine.
Putting the potato through ricer or
colander is better than MASKING. Sift
together the flour, salt, and baking
powder. Beat the eggs until light and
add to the cool mashed potato. Next
add the melted shortening, then the
flour mixture, alternating with por-
tons of the liquid, until batter is
formed somewhat sitter than for or
binary flour mullins. Drop by spoon
fuls into creased muffin pans until
half filled and bake for about Sc
minutes in a moderately hot oven.
Bread Muffins.
40 small muffins.)
IL cups bread crumbs.
cup milk.
IL teaspoon salt.
I egg.