Twentieth century home cook book

Bread Cake. — Three cups of dough, very light; three cups of sugar, one cup of butter, three eggs, a nutmeg, raisins, one teaspoonful of pearlash dissolved in a little hot water. Rub the butter and sugar together, add the eggs and spice, and mix all thoroughly with the dough. Beat it well and pour into the pans. It will do to bake immediately, but the cake will be lighter if it stands a short time to rise, before putting it into the oven. Graham Gems. — Take one quart of sweet milk. Stir in Graham flour until the batter is a little thicker than for griddle-cakes. Add salt. Bake in gem-pans in a quick oven. The gems are better if the batter is stirred up an hour before needed. The above will make gems as light as can be made with baking powder. If you wish them very nice, add one egg and a tablespoonful of sugar. Make the gem-pans very hot before the batter is put in. Coffee Bread. — Take two teacups of hop-yeast dough, and add two eggs well beaten up, three tablespoonfuls of sugar, two of butter. Mix them well. Roll out and place on a buttered tin. Spread a little butter on the top, sprinkle with white sugar, add cinnamon. Set to rise and bake quite slowly. This is nice for lunch, dipped in hot coffee and cream. XII. Oatmeal Breakfast Cake. Take partly cooked oatmeal, sold by all grocers, add water enough to saturate it, and a very little salt. Pour it into a baking tin half an inch or three-quarters deep, shake it down level, and when this is done it should be so wet that two or three spoonfuls of water should run freely on the surface. Put it in a quick oven and bake twenty minutes. Eat warm. It will be as light and tender as the best "Johnny cake," unless you have wet it too much or baked it too long. If you have only the ordinary oatmeal, that requires long cooking, it may be partly cooked the night before. Scarcely any wholesome thing in the bread line can be prepared more readily. It can be made still thinner and baked quicker. It is good, either crisp or moist. For emergencies every housekeeper will find it convenient to be able to make the breakfast cake. Many use partly cooked oatmeal mixed with buckwheat, wheat or corn-meal mush for griddle-cakes. Take one-half pint of the porridge or the mush, diffuse it in one quart of water and add the wheat or buckwheat meal, sifting it in and stirring slowly. XIII. Rusks and Rolls. Three-fourths of a pound of .sugar; one-half pound of butter; one pint of sweet milk: five eggs; three and a half pounds of flour. Beat the eggs very light. put milk, sugar and butter together over the fire till the butter is melted; when cooled, add onehalf pint of yeast, then the eggs and flour. Mix quickly and set to rise. Mould by hand in round cakes, about half an inch in thickness. The cakes should be placed in the pan in a double layer — one cake on top of another. Split Rolls.— One egg well beaten; one tablespoonful of sugar; one yeast-cake dissolved in a cup of warm milk; two teaspoonfuls of salt; flour enough to make a stiff batter; set to rise; when risen, work in a large spoonful of butter, and flour enough to roll; roll out an inch thick, spread over with butter or lard ; fold in half; cut with biscuit-cutter, and let it rise and bake. Cinnamon Rolls. — Take some of the dough you make bread of. Work in shortening and sugar. Then make a paste of butter, sugar and cinnamon. Roll your dough out thin, spread in this paste and roll up, putting it in your pans. Let them stand until they become light, and bake. After they are done, eat them with your coffee or tea, just as you like. BAKE -PANS FOR BOLLS. ~^ -=WW./' ~' A lie ^ ■/// i£.J/i/,/, ' All^ LAKESIDE COTTAGE OF EIGHT ROOMS.— COST, $1,100. CHAPTER II. DIGESTIBLB PASTRY. II. PIES FOR DYSPEPTICS. III. MINCE PIES. IV. RHUBARB PIE. V.