Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-02-03
ny MRS. NJ. A. WILSON

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THE southern housewife has for
= cons acknowledged the fact that
the men folk of the South Just must
nave their hot breads three times day.
Modern bakers machinery has made the
task of making bread so inviting and
profitable that today one need but count
the bakeries in each large city to know
that the housewife Is indeed in danger
of losing her real housewifcly art.
N Let US go back TO the before the war
Ideas and let us make plenty of home.
made products--such as breads, bis
cults, cakes and pastries and real home
made puddings.
Y Here are some of the delicious breads
my mother used to bake--and they
batter:
a Creole Mullins
Cream we'll
IA -Four tablespoons Of sugar,
N yok of one eg0,
81 Too tablespoons Of shortening.
Now add
One aud three quarters cups Of -four.
81 -Four tecel teaspoons OF baking
po'oder,
y One-hd lerel teaspoon of nutmeg.
Il Thrce- quarters cup Of mHb.
Bent hard for three minutes and then
fold in the stitly beaten white Of egg
Bake in well grc ased muffin pans in
hot oven for twenty minutes.
Creole Rice Mullins
p Wash one half cup of rice in plenty
OF warm water. Now place two and
one half cups of water in u saucepan.
and when boiling add the rice and cook
until the water is absorbed and the rice
soft. Cool and then rub through q
sieve and place In q bowl and add
z Ore cup Of milk,
Ttco and ne-hdf cups Of -four,
& T,eo lercl tablespoon, Of baking
poioder,
-Four level tablespoons Of strip,
Ttoo lerci tablespoons Of shortening,
One-hdU teaspoon OF nutmeg,
One-har teaspoon Of salt.
Mix and then fill into the we'll
creased muffin pans fill the pans two
thirds full and then bake in hot oven
for twenty minutes. These mullins are
{ really delicious when split and toasted.
Rice and Nut Biscuits
Wash one half cup of rice and cook
in two and half cups OF boiling
water until rice is soft and water alb
sorbed. Rub through a sieve into a
Z mixing bowl and add
Too and one-hdt cups Of -four,
One teaspoon of salt,
Three leveI tablespoons Of baking
poudc-,
One-h half Icrel teaspoon Of nutmeg.
Sift the dry ingredients before add
ing the rice. Now rub one-halt cup
of shortening into the mixture and use
two thirds cup Of milk to form into
dough. Knead 10 blend and then roll or
hall ,,c, thirl- nd c,,t Hrith
a biscuit cutter. Rub the ton of biscuit
with shortening and then bake in q hot
oven for fifteen minutes.
Bacon Cornbread
Mince two ounces of bacon or salt
pork in small pieces and brown lightly
( in a frying pan and then turn the fat
I and all into mixing bowl. Add
One and one halt cups Of cornmedl,
Tioo cups Of boiling tcdter,
One teaspoon Of salt,
r Onc-huH cup Of motdsses.
Stir to mix and let cool. While the
corumeal mixture is cooling place
One and one-hat cups Of -four,
Three level tablespoons Of baking
potodcr,
in a bowl and sift to mix. Then add
one and one quarter cups Of cold mia
or water and the prepared flour to corn
meal mixture in bowl. Beat to blend
~ and then pour in n smoking hot we'll
creased baking pan. Have the mixture
about three quarters Of an inch deep.
Bake in a hot oven for thirty minutes.
Cut in squares and serve hot. The left
+ over cornbread is very good when split
and toasted Ham fat may be used in
place Of bacon or country pork.
II. H.p, Scnuaa
Place three and one half cups OF -four
( IN a mixing bowl and add three level
tablespoons of buking powder,
One teaspoon Of salt.
Sift to mix and then rub in four ia
blespoons of shortening and add
One cup Of finely minced cold left
OrCr ham,
One cup Of milk.
Work to a smooth dough and then di-
vide into four pieces. Pat out the size
Of small dessert plate and cut into four
wedge or pie shaped pieces. Brush with
milk and bake for eighteen minutes in
q hot oven. Left over scones are very
good when split and toasted.
SnaiIs
+ Place IN mixing bowl
One half cup Of sugar.
- -Four cups Of flour,
One teaspoon Of salt,
Three level tablespoons OF baking
po,cder.
. Sift to mix and then rub in one half
Gun of shortening. Use one cup or
Z milk TO form a dough and then divide
into two parts. Roll out in oblong sheet
one-half inch thick. Spread lightly
with good shortening and then dust