RECIPES.

Waikato Times, Volume XXII, Issue 1842, 26 April 1884, Page 6 (Supplement)

RECIPES.

The Independent, a paper published at Deckertown, N. J., recently offered a premium for making the best loaf of wheat-bread weighing not less than two pounds. The premium was won by Miss Anne Cummins, an accomplished young lady of Newton, whose recipe is given in the Independent as follows : For four loaves, take one quart of sweet milk and one of water. Let boil and stand until nearly cool ; add one large tablespoonful of salt, one-half cup of sugar, and enough flour to make a batter raise over night ; raise and knead twice. Bake one hour. For yeast : Boil three potatoes ; add three-fourths of a cup of flour ; mix with a fork until smooth ; add enough boilingwater to make a thin batter. Let stand until cool, and add one National yeast cake dissolved in a little water. Lesion Fbittebs. — Lemon fritters are delicious. To one cup of milk and one egg allow the juice and pulp of one lemon. Thsse may be served with sauce ; in that case add the grated peel of half the lemon to flavor the sauce. Pancakes with Bbead Crumbs. — Soak the crumbs with milk. To two cupfuls of bread crumbs add one cupful oi flour or corn meal, two eggs, and milk enough to make a thin batter, mix well together. If the milk is sweet add, a teaspoonful of yeast powder; if sour, half a teaspoonful of soda dissolved in half a cup of warm water. Cream Cookies. — Cream cookies are made of one cup of sour cream, one cup of butter, two cups of sugar, two eggs, one te&spoonful of soda, flour enough to make a dough of medium body, neither as soft as possibly to roll nor as hard. These may be rolled thin, and will be light and rich. Bake in a quick oven, but do not let them brown. Eamekins with Am.— Boll half a cup of cream and half a French roll together until quite smooth. Rub four spoonfuls of grated cheese and two spoonfuls of butter smoothly together, then mix with cream, add one tablespoonful of good ale and yolk of two wellbeaten eggs. When the paste is smooth, stir in the white of the eggs beaten to a stifi froth ; put the mixture into paper cases, bake about ten minutes and serve very hot.