Evening Republican, Volume 16, Number 9, Rensselaer, Jasper County, 10 January 1912 — FOR THE BAKING DAY [ARTICLE]

FOR THE BAKING DAY

HINTB THAT OUGHT TO BE HELF. FUL TO HOUSEWIFE. ■■■ ■ Perfect Parker HouseßoHs Washington Rolla—Norfolk Sally Lunn—-English Tea Cakes— White Fruit Cake. —y_. Perfect J»arker House Rolls.-—At night pour one pint of luke warm milk over twmtablespoons of sugar, and two of lapd; add a little salt, one quart of flour,, cup bakers’ and one cup of home Shade yeast Stir well; let raise tlli ptorning, when add one more quart of flour and knead for ten minutes; let false till after noon, then knead another ten minutes; roll out half inch -thick, cut out with biscuit cutter/.crease with floured knife; spreadapat of butter on one-half, fold over, pinch ends, brush with melted butter Jana set to raise tin very light. Bake In hot oven 20 minutes. Lady .Washington Rolls. —Pare and slice one large potato, boil in half pint water th] tender, then mash-in water, adding' one tablespoon stifar, one of butter, two of flour, one teaspoon salt and half cup strong yeast .'Mix well, set in warm place to raise. When light, stjr into batter one well-beaten egg, one-half pint sweet milk, three pints sifted flour. Knead well, set to raise, when light, make into oblong rolls, dip in melted butter, let raise half hour, k Bake in very hot oven. Norfolk- Sally Lunn.—-Three pinto flour, six eggs, four ounces' butter, onehalf pint yeast, one pint milk; melt butter, but do not boll it; mix well beaten eggs with flour, put all ingredl- J ents together, beat well, put in baking pan and let raise till morning, when bake in steady oven for three-quarter* of an hour, For tea, let raise six hours. • - - English Tea Cake*.—One quart floor, one cake compressed • (or •- one cup « liquid yeast), two eggs, three-quarters cup butter, one teaspoon sugay, salt, one pint milk. Warm flour, dissolve butter iq/warm milkj stir well beaten eggs in yeast, mix batter. Well, add enough more flour to make flrm dough, and knead well. Let raise three hours, then knead again;, divide into eight pieces, roll out as large as small plate, set on buttered tins,., and place in warm place to raise. When very light, bake 20 minutes in good oven; turn out, split with fork, butter liberally. Pile .one on another. Begin at 7 a. m. for afternoon tea. . A White Fruit Cakftr— of sugar; three-quarters of a pound of butter, one pound of flour/one dozen eggs—whites . only; one pound of ?■ citron, three pounds sweet >almond*» blanched and chopped fine; two pounds grated cocoanut, one-half pound grated pineapple, one level teaspoon soda, one glass brandy, or .white wine. After mixing the cake, Slice three bananas and stir lightly In. Bake and ice, as any other cake.