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Show ! (Splendid Recipes Used at Cooking School Demonstrating different methods of preparing hot breads, including both biscuits and muffin". Miss Gertrude L. Woodruff and Miss Veda L. Hunsa-j keir. cooking experts at the Standard- Examiner CooklnK school used the fol-' fol-' low ins splendid recipes yesterday BERRY Ml PPINS 1-4 cup butter. 1-3 cup sugar 1 egg 2 2-3 cups flour 4 teaspoons bakinj? powder. 1-2 tea-spoon salt. 1 cup milk. 1 cup berries. Cream butter, add supar grradn-ally grradn-ally and egs. well beaten Mix and sift flour, bakinc powder and lt reserving 1-2 cup of flour to mix with berries and add last, the remaining nltern-ntriv nltern-ntriv with milk. TWIN MOUNTAIN MUFFINS 1-4 cup butter. 1-4 cup sugar. 1 epg 1 cup milk. 1-3 teaspoon salt 2 cups bread flour. 5 teaspoons baking powder. Cream butter, add sugar and "KC well beaten, sift baking powder and flour and add to first mixture mix-ture alternating with milk. Bake in buttered gem pans for 25 minutes. HOMINY V EA PIERCE, 1 1-2 cups Pierce's homln. 2 teaspoons chopped onion. 1-2 teaspoons salt.. 1 bay leaf 1 can Pierces tomato soup (undiluted) (un-diluted) 1-2 teaspoon pepper : thin slices bacon. Pinch of soda Heat soup, add soda salt, pepper and onion Cook elowh five minutes. Pour over hominy and bake in moderate over for 15 minutes, serve as supper or luncheon dish Instead of meat. FOK BREAKFAST Cook as above, let cool cut In thin slices, roll in egg and cracker crumbs and fry. HOMINY l.v OASSEROIjE To one can of Pierce's Hominy add I a sell beaten egg 1-2 cup cream or milk. 1-2 tablespoon butter, 1-2 tea-1 spoon salt; 1-2 teaspoon pepper, place in casserole and rover top with thin slices of bacon. Bake in hot oven 20 minutes. BAKING POWDER RISC! ITS. 2 cups flour. 1-2 teaspoon salt. 4 teaspoons baking powder 4 tablespoons butter. 3-4 cup milk or water. Mix dry ingredients, then work fast Into the mixture with tips of ftntrers or cut It in thoroughly well with a knife. With a knife mix the liquid with drv ingredients The mixture Is of proper consistency when It ma be dropped" from the spoon without spreading. Drop by teaspoonf uls on oiled pan or Into oiled muffin tins Bake In hot oven 12 to IS mlnucs. CREAM PUFFS. 1-2 rup flour 1 cup boiling water. 4 eggs. 1 cup flour Pour water and butter Into sauce pan and place on fire As soon as boiling point Is reached add flour all at once stir vigorously, remove from fire as soon as mixed and add unbeaten un-beaten eggs one at a time, beating until thoroughly mixed between addition addi-tion of each egg. Prop by spoonfuls on buttered .sheet 1 1-2 Inch apart, shaping with handle of spoon afl nearly circular as possible. Bake 30 minutes min-utes in moderate oven Fill with whipped cream or cream filling. |