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Show f i Mary's Kitchen raisin BR IDA Quick light broads axe always nice i to serve with afternoon tea or may be served with Jam or marmalade to take the place of dessert for the family fam-ily dinner. Housekeepers often forget that the Sweet may be introduced early in the I meal and a fancy dessert made unnecessary. unnec-essary. Freshly baked raisin brown bread and cherry or strawberry preserves would make dessert quite "do trop." i:mn BROWN BREAD Two eggs, l teaspoon salt cup granulated sugar. cup molasses. 3 cups graham flour, 1 Vs cups white flour. : cups sour milk, 2 teaspoons soda. 1 cup raisins. Beat eggs well. Beat In salt and sugar and add molasses. Add graham gra-ham flour nnd mix thoroughly. Add one cup milk. Dissolve soda in remaining re-maining cup of milk and add Co mix-tun-. Sift flour over raisins and stir into battor. Be euro that the wholu is perfectly blended. Pour Into 3 one-pound baking powder cans Whl( h haVe been well buttered and floured. Make an hour In a hot oven. K A Is IN U IHTE BREAD One-half cup sugar, l egg. 1V2 cups cups milk. 4 cups flour, 4 teaspoons baking powder, l teaspoon salt, l cup seeded and chopped raisins, 'w teaspoon tea-spoon grated lemon rind. Beat egg well. Beat In salt and sugar. su-gar. Mix and sift flour, and baking powder and add alternately with milk to first mixture. Stir In raisins. Turn into buttered and floured baking powder pow-der cans. Put In a warm pla.ee and let rise twenty minutes. Bake forty-five forty-five minutes In a hot oven RAISIN m om s If friends come'ln and there doesn't seem much for dinner make these raisin scones and serve them hot. ( ne and one-half cups flour. 2 I tbleapoong butter, l tablespoon sugar. teaspoon cream of tartar. Vz tea-1 tea-1 spoon soda. 1 egg, 1-3 cup cold water, 1 up seeded and chopped raisins, 1-4 aspoon salt I Mix and sift flour, sugar, salt, soda and cream of tartar. Rub In butter I with fingers. Beat eggs till light with jl-3 cup of water and cut Into flour I If not soft enough to roll add more ..-..(..r. ., , .1.1,,., Illl ..Vw-,.,1 three-eighths Of an inch thick and cut with cookie cutter. Bake In a hot oven. RAISIN HOT CAKES ' Serve theae with maple sirup some Sunday night for supper or as dessert' after a light dinner. Two cups sour milk. 36 teaspoon j salt l 1-1 teaspoons soda, z 1-4 cups, ups while flour. 1-4 cup corn meal. 1 ! egg. V2 cup seeded and chopped rais- j Ins. 1 Mix and sift flour, salt and soda.' , Beat egg well and add sour milk.1 Add raisins to first mixture and stir in milk and egg. Beat till thoroughly thorough-ly mixed and then do not stir. Drop I by spoonfuls on a hot, well greased griddle. (Copyright. 1!22. N E A Service) |