The independent-reporter. [volume] (Skowhegan, Me.) 1909-1955, 1922-01-12

cream. f3dKe III, roll pan.
Mrs. G. Harris Fuller,
"'t'9 II! +. ID. No. |.
81 Skowhegah, Me
THIRD PRIZE
OATMEAL health BREAD
One quart sifted wheat -four; y cup
raw rolled oats; / teaspoon melted
lard; pinch salt; z cup molasses; l
compressed yeast cake. Mix all in
gradients together except the yeast
cake, which dissolve in little. warm
water and add last with enough warm
water to make a good working bread
dough. Let raise double its bulk.
make into two loaves and bake in hot
oven about half an hour.
Mrs. William =. Baker,
AZ Bingham, Me.
GRAHAM BROWN BREAD
Three cups graham; one cup sour
milk: two cups. sweet milk one half
cup mOlasses; one teaspoon Of soda;
one half cup of gait Steam 3 hours.
Mrs. Fannie G. Wides,
AZ Skowhegan, Me.
POP OVERS
Stir together, one cup sifted -four;
IA teaspoon salt. Gradually beat in.
one cup sweet milk, one egg and beat
two minutes. Bake " hour in gem
pans.
Mrs V. r. Blaisdell.
81 Norridgewock, Me.
OATMEAL MUFFINS
Two cups oatmeal soaked in Y
cups of sour milk for about an hour.
Then add one cup -four, one teaspoon
soda salt. two tablespoons butter,
lard or cream, one egg.
Bertha NJ. Andrews,
II '-~. Mercer. Me.
SECOND PRIZE
GRAHAM ROLLS
One cup Of sour milk or butter milk;
one mixing spoon of moiasses two
teaspoons melted lard; put two-thirds
cup -four in your sieve and add one
rounding teaspoon each of salt and So
da, slit into mixture and add corn
meal or graham enough for stiff
batter. Put in hot roll pan well
creased and bake in quick oven. This
amount makes IL rolls.
Mrs Roscoe Smith,
% Bingham Me.
BROWN BREAD
One cup -four; two cups corn meal;
one teaspoon soda; one teaspoon salt;
two-thirds cup molaHses: two cups
sour milk. Steam 3h hours.
Mrs. A. f. Buffers,
800 bingham, Me.
OATMEAL GEMS
Two cups rolled oats aud one and
one half cups sour milk soaked over
night; in morning add one teaspoon
soda, one egg well beaten, one cup
flour, one quarter cup sugar and little
salt. Bake in hot gem pans,
Mrs. n. n. Boynton.
135 Norridgewock, Me.
FIRST PRIZE
BROWN BREAD
u cup Of molasses Ia cup warm
water. " teaspoon soda; y table
spoon vlnessr; = teaspoon of salt;
liz cup ofJmeal. one cup off -four
Steam hours.
Eva y. Bachelor,
1Gl bingham, Me.
RICE. NUFFLNs
One cup Cooked rice; Y cup sweet
milk; one egg Y teaspoonful salt;
| q teasponfui bakins-pewder; one tea
spoon (small}- sodai enc teaspoon
, melted butter; one and one-half cup
flour. Bake in muffin tins. Makes II
mullins.
:, -. -, -- Susie Holbrook,
1914 East New Portland, Me.
JIFEY FRUIT BUNS
One quart fear ) two teaspoons
cream tartar; I teaspoon soda: " tea
spoon salt Sift all together in mix
ing bowl. Now stir in one-third cup
of tngar. Work in two tablespoons
| lard, then add one-half cup seedless
raisins. Mix with sweet milk until
of right consistency to knead lightly
on board. Cut out with biscuit cutter
and bake quickly iny a hot oven.
Mrs. George Davis.
! 1919 Guilford, Me.
| BREAKFAST; ROLLS
Beat together one spoonful butter
one spoonful sugar and one egg. Add
one cup sweet milk. two teaspoons
cream tartar, one teaspoon soda. two
and one-half cups or -four. Bake in
| gem pans.
Mrs Howard Morine,
2Of a,}f' bingham, Me.
JOHNNY CAKE
One cup corn meal; one cup -four
one cup of sour milk and enough
sweet milk or water to make thin
batter; one heaping teaspoon soda dis
solved in the cup of sour milk; one
half teaspoon salt; one half-eup mo
lasses; one tablespoonful melted lard
An egg is an Improvement but yer,
tgood results are obtained without.
Mrs. sTslisabeth Beane,
235 Pleasant Ridge. Me.
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