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Show RECIPES Butter Cakes One pint of milk, scalded, one -half a yeast cake, two lablespoonfule of butter, one table-fpoonful table-fpoonful of sugar, one te.itpoonful o' i salt, two and one-half cups of flour. 1 Scald the milk, add butter, sucar and salt. When lukewarm, add the yeast, dissolved in a quarter of a i up "' lukewarm water SHr in enough flou-to flou-to make a thin batter, cover well and let stand In a warm place over night In the morning stir well, grease hoi muffin rings and arrange them on i hot greased griddle. Fill only half full of batter and let tlu-m stand until un-til the cakes rise and brown. Turn them with a cake turner. Prune Jelly Stew half a cup of prunes with half a cup of BUgET and a pint and a half of water When cold remqve the stones. Dissolve one-third one-third of n box of gelatine In half a cup of cold water and add the julr I of a lemon and a pinch of salt Add two cups of strained prune juice to J the gelatine, heat and stir Pour into in-to a mold and when partly set put j in the prunes and, If you choose, a dosen chopped walnut meats. When cold and firm turn put and serve w ith cream Caramel Icing Put into a porcelain lined saucepan three-quarters of a cup of cream into which i pinch of making soda has been stirred, one-half one-half cup of sugar, and a tablespoon-ful tablespoon-ful of butter Cook ail together until the mixture spins a thread, (hen stir In four tablespoonfuls of burnt sugar or caramel anil R teaspoonful of vanilla. va-nilla. Beat until cool then spread on the cake. Wheat Cakes Beat two eggs light, add a pint of milk, a pinch of salt and a pint of flour sifted with a tea-, tea-, spoonful of baking powder. Fold In the flour lightly and bake the t immediately upon a soapstone griddle. grid-dle. Baked Hominy Into a cupful of cold boiled hominy work 8 t ablespoon-ful ablespoon-ful of melted butter, the yolks of two eggs beaten light, a teaspoon of sugar and half ns much salt. Add two cups of milk and the stlfflv whipped whites of the eggs, beating all thoroughly. Turn Into a huttpred pudding dish, bake covered half an hour, uncover and brown. Hominy Croquettes Work a table-spoonful table-spoonful of melted butter into two cupfuls of cold boiled hominy, add two beaten eggs, a teaspoonful of sugar, and salt to taste. Beat hard to gel out any lumps and make into oval balls with floured hands. Boll each croquette in flour and fry to a llt'ht brown in deep fat. having this very hot before putting them in. Pram on brown paper In a colau-1 der. oo |