Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-02-24
Mrs. Wilson
Answers Queries

My Dear Mrs. Wilson-Will YOU
please print in your column a recipe
for bran bread and biscuit? Thank
ing you in advance. MRS. J. T.
Bran bread Place in bowl
Iro cups Of tcdfer. eighty degrees,
Four tablespoons Of sugar.
I'c0 tablespoons o. Shoi teHiHg.
JtcO teaspoons Of salt,
Ono YCGSt cake.
Mix until tho yeast is dissolved and
then add
Sir cups Of sittcd flour.
T,co and ono. half cups Of bran.
knead to Il smooth elastic dough,
place in creased bowl turn over. then
let rise three and ono half hours. Punch
down. turn over and let rise one hour
form into loavCs aud let rise forty five
minutes; bake forty minutes in a hot
oven.
Biscuits
Place in u bowl
TrO aud one quarter cups o. -four.
one cup Of bran,
ono teaspoon Of salt.
Ttro level tablespoons baking pordcr.
Rub in three cups of shortening and
use one cup of milk to form dough.
Roll out three quarters Of an inch thick
anu 'Wl lulO ulSNullss bTuSu "lLH
shortening or water and bake in hot
oven fcc :,Sclvc mirutcs
Ny Dcar Mrs. Wilson-In making
milk, hcaS then add yoik of egg
"roamcd with sugar. lastly beaten
whit" and tlavoring. Will you tell
mo why it is that after adding yolk
Of egg to milk it CurdcS and does not
mix good? Also. should the white be
folded in or beaten in thoroughly?
Also. would you give me good
recipe for Il molaSScS fruit cake?
Thanking you for the courtesy. am
L. y.
For molaS>cs fruit cake see Christ
mas recipes and try this method in max
ing Spanish cream: Take one half cup
of milk and place gelatin to soak. Now
cream yolkS of eggs and sugar. add
milk. bring to q Scalding point. add
dissolved gelatin and remove from the
fire and beat TO thoroughly dissolve the
gelatin. Let cool; now add stifiy
beaten whites Of eggs and favoring and
beat mixture until it begins to thiCkcn
rinse mold and pour in the mixture.
Set aside to chill.
My dear Mrs WilSon-Would you
kindly publish tho recipe used 70
make ginger bread. the one used in
making the "littlr ginger bread man:
have made quite Il collection of your
recipes and enjoy reading them.
MRS. l.. +. Del.
Look over back files for recipe needed
An unable to give date Of recipe.
My dear Mrs WilSou-Wil You
please publish tho proportions used
and how to servo lobster n la New
burg for a gathering of twenty. five?
| Thanking you. MRS. NJ. r.
You will require eighteen pounds OF
live lobster for II la Ncwburg. PlunG,
F Iohstors in large saucepan containing
boiling water. coon twenty five minutes
Blancho under running water. chill, re-
NOV" meat and place in china bowl. For
a Ia Ncwburg place three quarts milk
in saucepan and add one and ono hall
cups Of flour. Stir to dissolve and bring
to Il boiling point. then cook slowly fol-
ten minutes. Now add
Sir irCN- bcdtCn eggs, beating in tceU
one aud OnC-hat tablespoons salt,
one t1bicSp0on pdpriko,
JUicc Ot twO iCmOns.
Beat hard to blend and add the pre-
pared lobster meat; scrvo in hot cream
puff cases or on toast,
Ny dear Mrs. Wilson--W Would you
kindly publish a recipe for a filling
an inch and one half thick and very
light for Il cake? Assuring you of
my appreciation. \. NJ. VI.
Place in saucepan
Ouc- hGV cup Of sWup.
one cUp ot rGtcr,
I'0ur ldbicypOOHS COrpStdrch.
Stir t" dissolve starch and bring to
boil cook three minutes, now add
I one emp NJ UrHrShmalIOW tChip.
( Beat until light and fluffy, then coo
and place in cake.