Salt Lake Herald-Republican | 1895-03-06 | Page 5 | Valuable Recipes

Valuable IX c1pc One quart of flour one tablcspoonful of lard one tablespoonful of sugar one pinch of salt onethird of a cake of yeast make hole in the flour into which pour the lard sugar salt and yeast let this sponge rise over night < The time for mixing varies according to the weather in summer at 10 ocJopk in the evening in winter about G In the morning knead in half a cup of flour let it rise slowly for four or five hours knead again cut in rounds with I a biscuit cutter spread with butter fold over and let rise slowly three or four hours Bake in a quick oven I nice Griilfllc Cnl ell Boil rice until soft or use any that may have been left from the day before be-fore and when cool thin with water or milk to the consistency of buckwheat buck-wheat cakes add a pinch of salt and a handful of flour and bake on a griddle grid-dle as one would cook batter cakes They Trill bake quicker If a well beat neSt n-eSt is added to the mixture Squash Grill die Cakes One egg one pint of milk one and onehalf cups of squash boiled and straIned onehalf teaspoonful of soda one pinch of salt flour enough to make a battec Bake on a griddle Fresh honey or new maple syrup will form SL delicious accompaniment to I these tea < md breakfast cakes I