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Show I LEAVES FROM OSCAR'S NOTEBOOK (These recipes are different from those liven In the usual "Cook's Column" of the aeneral public. In that they have the I special sanction of one who la racosnlaod aa me leading cfter oi tne country, uacar Tschlrky waa for years Impresario of ths culinary department of the Hotel Waldorf Wal-dorf (oow the Dal do rf-Astoria), and he la at present manager of the celebrated Fifth avenue hostelry. It Is certain that one cannot go astray In following the lead of the Inspired advice of him who la known so far and ao widely as "Oscar.") VARIOUS BREAKFAST BATISFIERS Crumpcta Put two ounces of flour in g basin, dissolve a cake of yeast in a quart of warm milk, add a teaspoonful of salt, and when the yeast is dissolved mix the floor with the milk. When it is quite smooth throw a cloth over the ran and allow to rise in a warm place-Thin place-Thin will take about three quarter of an boor. Place la the oven a stone slab which should be one inch thick and the size of an ordinary baking sheet. When the slab is quite got butter it and put baking hoops, also buttered, in rows upon it. Take out carefully large ta blespoonfula of the batter and place one in each hoop. Shut the oven quickly quick-ly and bake in a sharp heat. When they are done on one side remove the hoops snd turn the crumpets over to bake on the other side. W beaten Oema Put two and one-half one-half breakfast cupfule of whole wheat flour into a basin with a saltspoonful of salt and stir in gradually one breakfast cupful of milk and one of water. Beat the batter with quick strokes for some time. Butter gem pans, make them very hot and fill with the hatter, boating boat-ing as you do so. Bake in a hot oven. These are delicious either hot or cold. American Rolls Place the desired i amount of flour in a deep howl. Make a hollow in the center and put in some lukewarm milk, a little butter dissolved in the milh, a little salt, and sugar and yeast. Mix in antfiVient flour to make a firm, smooth batter and set in a warm place until the hatter is light and foamy, then mix in more flour, knead the dough for five minutes, again eover it and allow to stand until it is twice its original size. Whan this has eventuated, eventuat-ed, roll and cut into thick rounds, set together in pair, and bake in s quick oven till browned. Hot Cross Burnt Add o s qusrt of warmed milk half a pound of flour, two eggs, and a cake of yeat. dissolved in a little warm wsteT. Rtir this well to get her snd set in a warm place to rise. After it ha risen snd apnin fallen mix with it four pounds of flour preyinuv nibbed with a pound of butter, a half pound of sugar, and half an ounce of mixed spies, usinp; enough flonr to make stiff 4ouih. ftel again in a warm plate to rise, roverod with a sloth, when it has risen to nearly rionhle its original proportions shape with tha hands into balls and plaee them on a battered tin. leaving space enough hm-tween hm-tween them to prevent their beeoming joined. Ret to one side for a minute and than exit the shape of s ernes on the tops. Brush over with a little milk and again allow to etand for a few minute. min-ute. Bake in a hot oron and when done again brush the top with mill |