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Show I UIL in. JthsL JtiJtcllSZIV : Prepared by PHYLLIS SNOW : ; Home Service Director j Z Mountain Fuel Supply Company ". SUMMER BREADS Delightful as it is to think of July and plan meals for it, summer is here and is chockful of the usual "what-shall - I-serve-for-supper-days." One of the happiest answers to that endless problem is "summer breads." To go with a bowl of soup for instance, Cress Cheese Crispettes are a new idea. They go well with spring salads too. CRESS CHEESE CRISPETTES 1. Sift together ....1 c. sifted flour . t. salt 2. Cat or rub in....1, c. shortening 1 pkg. cream cheese (-3 ounces) ' 3. Add 14 c. finely chopped watercress or parsley 4. Mix well. 5. Add and mix to a dry crumbly dough 2 tb. cold water 6. Turn out on a lightly floured board and press together. 7. Roll out inch thick. 8. Cut with a 2-inch biscuit cutter. 9. Prick several times with a fork. 10. Bake on ungrcased baking sheet in hot I oven 425 degrees about 10 minutes. Yield: About 3 dozen crispettes. ! Orange Bran Muffins are good at any meal while the smell of piping pip-ing hot cornbread baked in special corn stick pans and escorted to the table with honey butter will get everyone promptly 'from the bed room to the kitchen in early morn. ORANGE BRAN MUFFINS 1. Sift together 3 times 4 tb. sugar 1 c flour 2 L baking powder L. salt I 4 t. soda t. Beat well egg 1 tl Add 1 tb. grated orange rind c. orange juice c. milk 3 tb. melted fat (buttei preferred) Vz c all bran 4. Add sifted dry ingredients and combine with not more than 35 strokes. 5. Bake at 400 degrees for 25 minutes. I Yield: 12-24 inch muffins. ' CORN STICKS L Sift together S times c yellow cornmeal 1 c sifted white floui t- soda V2 U salt 1 t. baking powder " c sugar 3. Hix together 2 eggs, beaten 1 c buttermilk 2 tb. melted btner S. Add liquid ingredients to dry and stir not more than 35 times. 4. Pour into heated, greased corn stick molds. 5. Bake at 400 degrees for 20 minutes. Let's try too, a date nut bread to give those dull winter lunch box sandwiches a lift or as an accompaniment accom-paniment for that extra special luncheon, DATE NUT BREAD 1. Combine and let stand 10 minutes.... 1 c. chopped pitted dated IV2 c. boiling water 2. Beat 1 egg 3. Add, while beating I Vi c. sugar 4. Add 1 tb. melted shortening 1 t. vanilla 5. Sift together 3 times 21. c. sifted flour 2 L. baking soda i V baking powder V? t. salt 6 Add c. chopped nuts 7. Add sifted dry ingredients and dates, with the liquid alternately by thirds to the egg and sugar mixture, using a stroke count oi 50, 50, 125. 8. Turn into a greased loaf pan 10 x 5 1 3V or into 3 greased b.iking powder cans and bake (do not use lids of the baking powdci cans) at 350 degrees for t tins 1 1 hour and 15 minutes, for baking powder cans, 1 hour. Cinnamon puffs turned out of their pans to face a hungry world won't last long. Yeast muffin that they are, they warrant "ohs" and "ahs" from the oldsters as well as the youngsters in the family: Used either as a light delicacy at Sunday dinner or for a breakfast coffee cake. ' CINNAMON PUFFS 1. Soften 3 Bake yeast in 11 "'vj C lukewarm water 2. Mix together 1 c scalded milk 2 tb. sugar 1 V2 c, melted shortening I 1 U salt 3. Cool to lukewarm and add 2 c floui 4. Mix well. 5. Add 2 eggs, beaten yeast mixture and ; Vt c flour ; 6. Beat until smooth. 7. Cover and let rise until light (45 min.) j 8. Stir down and drop by spoonfuls into greased muffin tins for the puffs or pour half the batter into a greased 8 inch cake tin for coffee cake. 9. Sprinkle with mixture oi sugar and cinnamon made from c sugar t. cinnamon 10. Let rise until light (About 30 minutes!. U. Bake. Yield: 2 dozen 2 inch pufft or 2 8-inch coifejs.xaJsca.- |
