Show t I I It I I I I I I I t t t tit I t t tI I I I I It t t t I I tI i J Hot Breads reads fro front froni l 1 N North t 3 H tit I I I I I I I I I I I I I t I I t t t I t tEV EV RY housewife delights in the making of hot breads The Southern cook J-J J above all others is famous for those delicacies which are utilized as a breakfast here have be been tried luncheon or supper dish The recipes given gien n with success DELICIOUS PARKER HOUSE ROLLS BOLLS ik To make rolls that will literally melt in the mouth and are both boUl tel tt and ana toothsome scald one pint of or milk add to it one heaping tablespoon ly butter and an even teaspoonful of salt Then stand aside until luk luke 1 Sift Ift one quart ot of flour Into a large earthen bowl mix with it a of granulated of-granulated granulated sugar and one cake of compressed yeast dissolved In al a I Warm arm water Stir together the flour and the warm milk adding more fl flou u required to make a stiff sUt dough Cover tightly and let stand in a a. hot room over oyer night In Ia the morning knead the dough thoroughly th then n ri 1 into small turnover rolls foils and let stand In a warm place until very ery light th tha 1 bake in a quick oven for fifteen minutes S i SOUTHERN EGG BREAD k Few Northerners know or appreciate this delicious breakfast dish To b tej be made at its best the genuine Southern mea meal should be used but even even If It St that is not to be obtained the bread is exceedingly tempting and worth th trial Scald one and one-half one cupfuls of corn meal thoroughly sand find let stand until coo cool but not cold Beat the yolks and whites of three thre eggs sei 9 add the yolks to one pint of milk Stir the milk and eggs W-l W ail c r meal slowly and when well mixed add half a a. tea teaspoonful of eh e. e fl Una J teaspoonfuls of baking powder Lastly whip in the well-beaten well wl ll t h heggs h eggs and pour into a deep earthen dish that has been well greased Bak moderate oven from half halt to three-quarters three of an hour Serve froin fro s 's sin in which it 11 is baked with a large spoon The bread should be firm t e tio bo tom torn but soft sott like rich custard at the top BOSTON BROWN BREAD No hot bot br bread ad Is more tempting or more mor wholesome than t tf s brown bread at Its best To make It as it is made at home it Is ts neck nece obtain rye meal in place of the flour which is ordinarily used but ut th i u Imply amply repays the trouble which need not be excessive as the meal can ean eans us u's usE s be found at feed stores of the larger and better sort Mix Ux one an an anion n hilf hUf pints of the rye meal and of Southern corn meal Stir into them on ones t r spoonful of salt and one cup of ot molasses Mix all together with one and 1 quarter pints of hot milk and then add one add one heaping teaspoonful pf baking sj 3 a dissolved In a a- little boiling water Pour into a well-buttered well mo mold d. d c cover v tightly and steam for or four hours Serve it with butter or cream y NEW ENGLAND MUFFINS t k Few forms of hot bread are more delicious than delicate muffins T p rt l lowing recipe gives directions for making them quickly and can be relied i tI n to give satisfaction Sift two cups of flour with one even teaspoonful of sal Work into it two tablespoonfuls of ot soft butter and two of granulated sugar u A Add d one cup of milk one egg well beaten and one teaspoonful of baking poder pow po der Bake in a quick oven In muffin rings or gem pans pana WHEAT GEMS Risen breads have certain advantages over every other sort To make make makere re really perfect wheat gems scald one pint of milk add to it one tablespoonful of of butter and let stand until tepid Then add one-half one cake of compressed yeast dissolved in a L quarter of a cupful of warm water three cupfuls of flour andIC andone and one oie teaspoonful o of oJ salt Beat well cover and let stand in a warm place until morning A half hour before breakfast beat two eggs the white and yolks separately and add first the yolks then the whites to the risen mixture Beat vigorously and bake In tn gem pans in a quick oven |