Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-03-20

pIdcc IN H1ixlH8 UOWi
7'ro cups Of -four,
One teospoon Of salt,
-Four level teaspoons of baking por-
Tpo tablespoons Of sugar,
-Four tablespoons Of shortening,
One oSp Of rater.
Bent to smooth, mix and turn In a
we'll. creased and Toured deep layer
cake pan and cover the top thickly with
pared and sliced apples. Sprinkle with
brown sugar. Dot with bits Of butter
and bake In I moderate oven for thirty.
Eve minutes.
Prunes or fresh peaches may be used
ne apples may be prepared and
wrapped in cloth, wrung out OF cold
water and placed in the refrigerator the
evening before.
Toasted Cinnamon Biscuit
Place in a mixing bowl
Three snd one.halt cups Of -four,
One teospoom OF solt,
TArse level tablespoons Of baking
poseder.
Tco tablespoons Of sugar.
Sift to blend, then rub into the bis.
cults
-Four tablespoons Of shortening,
and use one cup Of milk to form a dough.
Roll or pat out three quarters of an
Inch thick and cut with biscuit. cutter.
Now place on the baking sheet and bake
in hot oven for fifteen minutes. Re.
move from the oven and split and lightly
brush with butter, toast and spread with
cinnamon butter.
Cinnamon Butter
Piace in a small bowl
Tteo oVnces Of butter,
One.haV cup of powdered sugar,
One teaspoon of cinnamon,
One tablespoon Of boiling ,oater.
Cream we'll and spread on the toasted
mufins and serve at once.
Toasted Nut Bread
Place in mixing bowl -.
Three cups Of -four.
Ono teaspoon of salt,
Three level tablespoons of baking
powder,
Too tablespoons Of sugar.
Sift to mix and then rub into the
flour five tablespoons Of shortening and
use one and one. .quarter cups Of water
to form a dough-. Chop into the dough
One cvp of chopped nuts,
Oae csp Of seeded raistns.
Turn in brown. bread mold and
steam one and one half hours. Remove
from tho steamer and place in slow oven
for half an hour to dry off. Ont. pound
coffee cans make splendid molds. Fill
mold two thirds full. Next morning cut
in slices and toast and spread with Gin.
nainon butter.
Whole Wheat Mullins
Silt whole. wheat -four and return the
bran that remains in the sitter. Now
place In q mixing bowl
TAree csps Of ,phole soheot -four,
ON6 teaspoon f>solt,
TArse level tablespoons of -four,
Tvo level tablespoons Of sugar.
Sift to mix and then rub into the
-four
tos. tablespoons Of shortening,
0ss.Asy cYp of milk,
OHe cup Of seeded roisins,
One cvp Of chopped mvts.
Chop and work together to blend to a
smooth dough. Now place in we'll.
creased mufhn pans and bake in hot
even for thirty minutes.
Corn Pone
Place in a saucepan
Too csps Of boiling poter,
Ono teaspoon Of salt,
One.hdN CUP Of sHortentmg.
Bring to boil and add
Ono ovp Of oornmeal
ana cook for nineteen minutes. Turn
IN mixing bowl and add
One cup Of oold milk,
Ihroo tablespoons of strip.
U"e and o~e.A0lf cups of -four,
TOO fob!espoons Of baking ponder.
Beat to mix. Now have baking pan
not and we'll creased with plenty Of
saortentns. Turn in the batter, place
~ hot oven and bake thirty five min !.
utes. Gut In squares and place In plate
covered with napkin.
Corn Mullns
Place in mixing bowl
Ono ond one. quorter cups Of -four,
TAvee. quarters cup of cornmeaI,
Un0 teaspoon Of solt,
Iyo level tablespoons Of boxing
Eosr tablespoons Of si,up,
Ono coo,
0"e and one. quarter cups Of milk.
neat to Z smooth blend and turn In
weh.greased deep iron muiin pans and
oske In hot oven for thirty Ave min
a New Cream WaA1e Recipe
Place IN the mixing bowl
vne'Qvorter Ovp OF svgor,
THrce tablespoons Of butter, or other
eeeS sAertemi~0,
Is!ks Of too eggs.
yram well and then add
ar!oo cvps Of -four,
Sss tablespoons Of covmNseSl.
vns end ome.half cvps Of milk,
resr level tablespoons Of baking
In1est hard to blend and then cut and
.oso IN the stt4ly beaten whites OF the
s~o esgs. Rake in smoking hot we'll
creased waffle iron.
MRS. .WILSON'S ANSWERS
~ Dear Mrs. Wilson - win You
\ III & S,sss.s ne 1's : recipe ior .@4atIaS I "a:
4 ~ vll let pay SOU o. asesnrt a.