It is to be observed there is no powder nor raising of any kind in them and no butter, yet they rise high above the tops of the cups and are hollow inside wher^ done. They are not perfect if made with skimmed milk. When they collapse in the cups and come out tough and heavy it is owing to the baking, the stove being not hot enough on the "bottom, or, pos- sibly not having been thoroughly beaten. I have made large batches and baked some for early breakfast and beaten the same batter again and baked it two hours later and found the last to be as good as the first. Cost, 6 cents. But the cups are not the best for a number, holding too much. There are deep gem _ pans shaped like small tumblers that suit better to bake in. These are a pleasing kind of bread to make, their remarkable lightness making them always something of a marvel. Breakfast. July 14. Cracked wheat mush (2 cups- raw, 3 cents.) Beefsteak (14 orders, l^^ lbs, and but- ter, 25 cents.} Breakfast bacon (6 orders, 8 ozs, 7 cents.) Calf's liver broiled (5 orders, 7 cents.) Potatoes (4 cents.) Plain rolls (30, 10 cents.) Corn bread (without eggs. No. 626; 12 orders, 5 cents.) Batter cakes (cheapest yeast-raised. No. 267; 3pts, 7 cents.) Syrup (common, i pt, 7 cents.) Butter 15, milk, cream 30, coffee, tea, sugar 12. Total, $1 33; 15 persons; sK cents a< plate. 55 COOKING FOR PROFIT, 624— Plain Rolls. For 30 rolls dissolve i cent's worth of yeast in 2 cups of milk or water, warm but not hot, add a teaspoonful of salt and stir in the flour enough to make dough✪ Plain Rolls (2 lbs, 6 cents.) It is just as good made up in dough at first as if a sponge was set, (that is, makmg a soft-batter first, and working it up into dough afterwards,) the part that makes the most difference in quality, is the proper kneading of the dough which should be as for coffee cakes. No. 262. If made up over night, the dough will be light in the mornmg. Knead it well, make up in round rolls, touch between each one with a brush dipped in melted butter to cause them to separate easily when done. Rise an hour and bake. The rolls will have a thin and soft crust and will be much better looking if they are brushed over the tops with a very lit- tle lard or butter when they are first placed in the pan. It takes away the rough and floury appeal ance of common bread. Baking powder and sweet milk can be used as well. The same can be raised with yeast. Makes 12 to 16 orders ; costs about 5 cents. 627— Yeast rtalsed Batter Without Eggs. Cakes 625— Plain Bread. The same as plain rolls preceding. That quantity, makes 2 loaves. A par- ticularly sweet home made Vienna bread is made by giving the bread only one rising: mixmg with milk, compressed yeast and salt at, say, 3 in the afternoon, making up into loaves at 6 and putting in the oven almost as soon, or in 15 or 20 minutes. Brush over with milk after baking. 626— Corn Bread without Eggs. It is as light and soft and smooth - crusted as wheat bread. ij^ cups corn meal. Y2 cup flour. I tablespoon sugar. >^ teaspoon soda ; same of salt. 4 tablespoons melted butter or lard. Sour milk or buttermilk enough to mix it up about as thin as batter cakes✪ Corn Bread without Eggs. Beat up well with the spoon. Bake it in a shallow pan. Have the pan hot and greased before pouring it in. 3 cups flour. 2 cups warm water.

AI-modernized reading of the original text

It is to be observed there is no powder nor raising of any kind in them and no butter, yet they rise high above the tops of the cups and are hollow inside where done. They are not perfect if made with skimmed milk. When they collapse in the cups and come out tough and heavy it is owing to the baking, the stove being not hot enough on the "bottom, or, possibly not having been thoroughly beaten. I have made large batches and baked some for early breakfast and beaten the same batter again and baked it two hours later and found the last to be as good as the first. Cost, 6 cents. But the cups are not the best for a number, holding too much. There are deep gem pans shaped like small tumblers that suit better to bake in. These are a pleasing kind of bread to make, their remarkable lightness making them always something of a marvel. Breakfast. July 14. Cracked wheat mush (2 cups- raw, 3 cents.) Beefsteak (14 orders, l^^ lbs, and butter, 25 cents.} Breakfast bacon (6 orders, 8 ozs, 7 cents.) Calf's liver broiled (5 orders, 7 cents.) Potatoes (4 cents.) Plain rolls (30, 10 cents.) Corn bread (without eggs. No. 626; 12 orders, 5 cents.) Batter cakes (cheapest yeast-raised. No. 267; 3pts, 7 cents.) Syrup (common, i pt, 7 cents.) Butter 15, milk, cream 30, coffee, tea, sugar 12. Total, $1 33; 15 persons; 8 7/8 cents a plate. 624— Plain Rolls. For 30 rolls dissolve i cent's worth of yeast in 2 cups of milk or water, warm but not hot, add a teaspoonful of salt and stir in the flour enough to make dough (2 lbs, 6 cents.) It is just as good made up in dough at first as if a sponge was set, (that is, making a soft-batter first, and working it up into dough afterwards,) the part that makes the most difference in quality, is the proper kneading of the dough which should be as for coffee cakes. No. 262. If made up over night, the dough will be light in the morning. Knead it well, make up in round rolls, touch between each one with a brush dipped in melted butter to cause them to separate easily when done. Rise an hour and bake. The rolls will have a thin and soft crust and will be much better looking if they are brushed over the tops with a very little lard or butter when they are first placed in the pan. It takes away the rough and floury appearance of common bread. Baking powder and sweet milk can be used as well. The same can be raised with yeast. Makes 12 to 16 orders ; costs about 5 cents. 627— Yeast raised Batter Without Eggs. Cakes 625— Plain Bread. The same as plain rolls preceding. That quantity, makes 2 loaves. A particularly sweet home-made Vienna bread is made by giving the bread only one rising: mixing with milk, compressed yeast and salt at, say, 3 in the afternoon, making up into loaves at 6 and putting in the oven almost as soon, or in 15 or 20 minutes. Brush over with milk after baking. 626— Corn Bread without Eggs. It is as light and soft and smooth - crusted as wheat bread. ij^ cups corn meal. Y2 cup flour. I tablespoon sugar. >^ teaspoon soda ; same of salt. 4 tablespoons melted butter or lard. Sour milk or buttermilk enough to mix it up about as thin as batter cakes. Beat up well with the spoon. Bake it in a shallow pan. Have the pan hot and greased before pouring it in. 3 cups flour. 2 cups warm water.

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Plain RollsCorn Bread without Eggs

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