Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-05-21

in the naming of fancy breads. conse-
quently. the same loaf may be known
under different names in various locaii-
ties.
The following recipes from women of
different nationalities are of favorite
breads of several countries:
Scotch Crumpets.
In Scotland. crumpets are among the
special Shrove Tuesday foods. and are
second only to the pancakes of the day.
Sift together five pounds of wheat
flour, one and a half ounces of bi-car-
Donate of soda. three ounces of cream
of tartar and two and a half pounds of
sugar. Rub in q pound of lard. beat
in eight eggs. and then stir in five pints
of milk. Add a ~teaspoonful of salt and
beat thoroughly. Cook on a hot grid
die a sixth of an inch thick and five
inches in diameter. Brown on both
sides. The recipe may be halved and
quartered for smaller quantities.
Peanut Butter Biscuit
Sift together two heaping cupfuls of
damp flour. "A Tablespoonful of salt
and four level ~teaspoonfuls of baking
powder. Rub in a full half-cup of but
ter. then work in enough sweet milk
70 form a compact dough that does not
cling to the bowl. Roll out on a floured
board after kneading a little. Spread
with peanut-butter. then roll the dough.
cutting off pieces two inches long. Ar
range the biscuit upright in a buttered
nan and bake about 20 minutes.
Lima-Bean Fritters
Sift together Il cupful and a half of
lima-bean flour, a quarter of a tea
spoonful each of sugar and baking pow
der. Add two beaten eggs and enough
milk to make a smooth batter. Fry in
deep. hot fat, drain, and serve busted
with pepper and salt. Garnish with
sliced lemon.
Irish Barn Brack
Mix one cake of yeast with two cup
fuls of warm milk and a t~easpoonful
each of flour and sugar. and set in a
warm place until the mixture froths.
Then sift in one pound of flour, three
tablespoonfuls of ugar, one teaspoon
full of nike dspice, a quarter of a pound
of seeded raisins and two ounces of
candied lemon peel chopped fine. Mix
well, then put i'll a large. well -buttered
cake-pan. Let rise for an hour and
a quarter. then bake in a brisk oven.
Strawberry Sbortbread.
Work two tablespoonfuls of butter
and three tableSpoontulS of lard into
two cupfuls of flour. Add a s%altspoon-
full of salt. two beaten eggs and a tea
spoonful of soda dissolved in a little
hot water. Handle as lightly as pos
sible, and roll out in two sheets. Spread
one with fresh Strawberries chopped
and sugared. lay the other sheet on ton.
place in a buttered pan and bake %
minutes. When done. butter lightly
and dust with powdered sugar to which
n little cinnamon and a quarter of a
cup of chopped nuts have been added.
French Bread
Soften ee-quarters of a yeast cake
in half a cupful of warm water. and
add half a teaspoonful of salt and
enough flour to make a stiff dough ball.
Make two deep cuts in the ball, then
drop on top of tepid water, and when
il floats quite light, remove with a
skinner to the mixing bowl. Add two
cupfuls of flour and a half-cupful of
warm water, knead well. adding more
flour if required then let it rise until
light. and shape into a buttered pan.
Let the dough rise again, then bake.
The Moors introduced the guitar into