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- Favorite Dishes - 2/29 -


sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs beaten very light and added last. Set to rise and bake as other rolls.

RISEN MUFFINS.

One quart of flour; one pint of sweet milk; one cake of yeast; three eggs; one teaspoonful of butter and one of sugar; one teaspoonful of salt. The yeast must be dissolved in a little of the milk. If desired for breakfast, they must be made the night before; if for tea, set them to rise about 11 o'clock in the morning. When well risen, put them in the tin muffin rings that come especially for them and place in a moderately warm position, letting them stand about an hour before putting in to bake.

BREAKFAST ROLLS.

From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.

Take one-half cake of best yeast and dissolve in half a cup of tepid water. Pour this on some sifted flour--about half a pint in quantity-- to which must be added more tepid water (or milk, if you like) until a thick batter is produced. Add to this batter a pinch of salt and a little sugar. Cover well with a thick cloth and set in a warm place to rise. In the morning add lard and enough flour to make a stiff dough. Now make into roll shape and arrange them in a tin pan. Set the rolls under the stove or near it until they rise again, before putting them in the oven to bake. Rolls should be made of best flour and the batter should be put in some earthen vessel when set to rise.

POCKET-BOOK ROLLS.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

One pint milk; one-half pint boiling water; salt and flour enough to make a sponge; one-half cake of compressed yeast. Rise for about two hours. Then add the white of one egg (beaten); mixed butter and lard the size of an egg; one teaspoonful sugar. Stiffen with flour; make out into thick sheets of dough; cut out with a circular cutter; fold one edge of the biscuit, so cut, toward the center, putting a small piece of butter under the overlapping edge of dough. Put biscuit in pans to rise, and when light, bake in a quick oven.

POTATO ROLLS.

From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.

One and one-half teacup of mashed white potatoes; one-half teacup of melted lard; one and one-half teaspoon of salt; one teacup of yeast; two eggs; one tablespoon of sugar. This is the sponge. Set to rise about nine o'clock in the morning; when light, put in enough flour to make a soft dough; then let it rise again; when light, roll out thick and cut in round cakes; put in pan and lighten again; bake in quick oven.

GRAHAM GEMS.

From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.

Four cups graham flour; one tablespoon of sugar; pinch of salt; one teaspoon of soda, which dissolve in buttermilk; mix with buttermilk into a stiff batter; put into hot gem irons and bake in a quick oven.

CORN CAKE.

From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.

One pint of milk; half a pint of Indian meal; four eggs; a scant tablespoonful of butter; salt; and one teaspoonful of sugar. Pour the milk boiling on the sifted meal. When cold, add the butter (melted), the salt, the sugar, the yolks of the eggs, and, lastly, the whites, well beaten. Bake half an hour in a hot oven. It is very nice baked in iron or tin gem pans, the cups an inch and a half deep.--_Mrs. Henderson's Cook Book._

BACHELORS' CORN PONE.

From MRS. MARY B. P. BLACK, of West Virginia, Alternate Lady Manager.

One pint sifted corn meal; one pint buttermilk (or other sour milk or cream); two eggs, beaten separately; tablespoonful of butter and lard (half and half); little salt, and scant teaspoonful baking soda. Pour the buttermilk into the sifted corn meal, stirring until smooth, retaining a small quantity (half teacupful) of buttermilk to dissolve soda; add yolks of eggs, well beaten; then soda, having dissolved the same in the retained buttermilk, mixing well, while it effervesces; then lard and butter, either melted or cut into shreds; lastly, white of eggs, beaten to stiff froth. Bake in shallow pan, 20 or 25 minutes.

CORN BREAD.

From MRS. T. J. BUTLER, of Arizona, Lady Manager.

One cup of corn meal; one half cup of sugar; one cup of sweet milk; one and one-half spoonfuls baking powder; flour enough to make a stiff batter. Bake in a quick oven.

CORN MEAL MUFFINS.

From MRS. PARTHENIA P. RUE, of California, Lady Manager.

One teacupful of corn meal; one and one-half teacupfuls of flour; two teaspoonfuls yeast powder; two tablespoonfuls sugar; one tablespoonful of butter; one and one-half teacupfuls of milk; one egg or two yolks of eggs.

BAKED CORN BREAD.

From MRS. MINNA G. HOOKER, of VERMONT, Alternate Lady Manager.

One teacup cream; one-quarter teaspoon soda; one cup flour; butter size of a walnut; one cup sugar; one cup Indian meal; one egg. Granulated meal is the best.

STEAMED BROWN BREAD.

From MRS. E. V. MCCONNELL, of North Dakota, Lady Manager.

Two cups corn meal; one cup flour; two cups sweet milk; one cup sour milk; two-thirds cup molasses; two teaspoons (even) soda; one tablespoon salt. Steam constantly for three hours.

RAISED BROWN BREAD.

From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager

Three pints corn meal; two pints shorts, or coarse flour; three- quarters cup yeast; one and one-half cups molasses; one and one- eighth quarts warm water. Let rise until it cracks on top. Steam six hours and bake slowly one hour. If wheat shorts cannot be procured, use one pint rye and one and one-half pints graham flour.

BOSTON BROWN BREAD.

From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State Board, and Lady Manager.

One pint of bread sponge; one cup of warm water; three-fourths cup of molasses, in which is stirred one-half teaspoon of soda: one large teaspoonful of salt. Stir in sufficient quantity of graham flour to make a stiff batter, put in mould and let rise till quite light and then bake in moderate oven one hour.

STRAWBERRY SHORT CAKE.

From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President, Board of Lady Managers.

Mix a dough nearly as you would for cream-tartar biscuits, only put considerable shortening in. Roll thin; bake in a pan; when done, split it and put the berries (mashed in sugar) between. Whipped cream over the top makes it very nice.

STRAWBERRY SHORT CAKE.

From MRS. AUGUSTA TRUMAN, of California, Alternate Lady Manager-at-Large.

Hull and rinse one quart of perfectly ripe berries; put in a bowl with one large cup of granulated sugar; cut--do not mash--with a silver spoon and set away in the ice-box for two hours. Make a rich biscuit dough, adding double quantity of butter; roll out one inch thick and bake in a deep pie-plate. When done, split quickly with a silver knife, using the knife as little as possible; spread the berries on the lower section and cover with the upper; sift on some fine sugar and serve immediately, as this recipe is for hot short cake.

ORANGE SHORT CAKE.

From MRS. M.D. OWINGS, of Washington, Lady Manager.

Orange shortcake is very nice. The only difficulty to overcome in making this toothsome dish is to get rid of the white fibers which intersect the pulp of the orange, and this is, after all, a very easy matter. To prepare the oranges, simply cut them in half, without peeling, and take out the lobes precisely as when eating an orange with a spoon. The shortcake is mode like very short, soft biscuit and baked in a round tin in a quick oven. When it is done, split it, sprinkle sugar over the prepared oranges, put a layer on the under crust, replace the upper part, upon which put more of the prepared oranges and serve at once with cream.

SALLY LUNN.


Favorite Dishes - 2/29

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