A calendar of dinners, with 615 recipes

rapidly in a favorable medium, as when mixed with flour and water, and kept in a warm place, resulting in setting up fermentation. Baking powders are composed of an acid and an alkali. Some kind of flour usually is added to keep them dry and free from lumps. When the mixture containing the baking powder is moistened the acid and the alkali chemically combine and alter, a gas being generated. If the articles be placed soon in great heat, the gas is warmed, expands, and in its endeavor to escape raises the mass. The heat sets the mixture in this raised condition, thus the cake or pudding is rendered light, easier to masticate and digest. | Baking powders are used for two reasons. First. To supply a gas to take the place of ingredients, as when used in making bread, buns, etc. If flour, salt and water were mixed and baked in a large loaf, it would be a hard, indigestible mass. If baking powder be mixed in with similar ingredients and baked, the result would be a light loaf, easy to masticate and digest. Second. It is used to save labor. When a richer mixture be made it requires to be well beaten to mix in air. Baking powder often is added to save some of the otherwise necessary beating. Baking Powder Biscuits 2 cupfuls flour *2 teaspoonfuls baking powder 2 tablespoonfuls Crisco 1 teaspoonful salt Milk Mix and sift twice dry ingredients. Work in Crisco with finger tips, add gradually milk, mixing with knife to soft dough. Toss on floured board; pat and roll to one-half inch thickness. Shape with biscuit cutter. Place on Criscoed tin and bake in hot oven twelve minutes. To have good biscuits dough should be handled as little as possible, just enough to get in shape to cut. Milk or water used for mixing should be very cold, and biscuits should be gotten into oven at once after adding liquid to flour. If top of each biscuit is lightly brushed over with melted Crisco before baking, crust will be much nicer. Sufficient for fifteen biscuits. * Amount of baking powder may be increased if especially raised biscuits are desired. 2 teaspoonfuls, however, is most healthful amount. Best Jumbles 2 cupfuls sugar 3 tablespoonfuls milk 1 cupful Crisco 1 teaspoonful salt 4 eggs 3 teaspoonfuls baking powder 4 cupfuls flour 1 teaspoonful almond extract 1 teaspoonful rose extract Cream Crisco and sugar thoroughly together, then gradually add eggs well beaten, now add milk, extracts, flour, salt and baking powder. Mix a7 Breads, etc. and roll out lightly on floured baking board; cut into circles with doughnut cutter, lay on Criscoed tins and bake in moderate oven from seven to ten minutes or till light brown. These cookies will keep fresh two weeks, and if milk is left out, a month. Sufficient for seventy jumbles. Boston Brown Bread 1 cupful ryemeal 1 cupful graham flour 2 tablespoonfuls Crisco 3/4 tablespoonful baking soda 1 cupful sugar \% teaspoonful salt 1 cupful cornmeal 34 cupful molasses 1 3/4 cupfuls sweet milk Mix and sift ingredients. Dissolve soda with one tablespoonful hot water, add to molasses, then add milk and mix with dry ingredients. Turn into greased mold two-thirds full, grease cover, and steam steadily three and a half hours. A 6-pound Crisco pail can be used for a mold. Sufficient for one loaf. Bran Gems ¥% cupful bran Y% cupful milk 2 tablespoonfuls Crisco - 1 saltspoonful salt 1 tablespoonful whole wheat 1 egg flour 2 tablespoonfuls molasses % cupful white flour 1 teaspoonful baking powder Mix Crisco thoroughly with molasses, add egg well beaten, milk, salt, bran, flours, and baking powder. Divide into well greased gem pans, and bake in hot oven from eight to ten minutes. These gems are excellent for constipation. Sufficient for eight gems. Brown Nut Bread 4 tablespoonfuls melted Crisco 1% cupfuls flour