Evening Republican, Volume 17, Number 188, Rensselaer, Jasper County, 8 August 1913 — Page 4 Advertisements Column 4 [ADVERTISEMENT]

Hot Bread

Raised Muffin*—l cup scalded milk, l cup boiling water, 2 tablespoons butter, V 4 cup sugar, % teaspoon salt, V 4 yeast cake, 1 egg, 4 cups bread flour. Add .butter, Bugar and salt to milk and water; when lukfcwarm, add yeast cake dissolved in a little warm water, and one egg well beaten, then flour. Beat thoroughly, cover, and let rise over night. In the morning, flit "buttered muffin tins two-thirde full; let rise until tins are full, and bake 30 minutes in hot oven. Another raised muffin is made thus; 1 cup scalded milk, V 4 cup sugar, Vi teaspoon salt, 1% cups bread flour, 1 cup cornmeal, V 4 cup butter,, 1-3 yeast cake, dissolved in V 4 cup* lukewarm water. Add sugar and salt to milk; when lukewarm add yeast cake which has been dissolved in a little warm water, and IV4 cups flour. Cover and let rise until light, then add cornmeal, remaining flour and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and hake 30 minutes in hot oven. ■ * Parker House rolls—Two cups scalded milk, 8 tablespoons butter, 2 tablespoons sugar, 1 teaspoon salt, 1 yeast cake dissolved in V 4 cup lukewarm water, bread flour. Add butter, sugar and salt to milk; when lukewarm add dissolved yeast cake and 8 cups flour. Beat thoroughly, cover and let rise until light; chop with a knife and add enough flour to knead (it will take about 2% cups). Let rise again, toss on slightly floured board, knead, pat and roll to onethird inch thickness. Shape With biscuit cutter, first dipped in flour. Dip the handle of a case knife in flour and with it make a crease through the middle of each piece; brush over half of each piece with melted butter and press edges together. Place in greased pan one inch apart, cover, let rise and bake in a hot oven 12 to IB minutes. As rolls rise they will part slightly, and If hastened in rising are apt' to lose their shape. These are nice to have for supper. Baking powder biscuit —Two cups pastry flour, 4 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon lard, % cup milk and water in equal parts, 1 tablespoon butter. Mix dry ingredients and sift twice. Work in the butter and lard with tips of fingers. Add gradually the liquids, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to difference in flour. Toss on a floured board, pat and roll lightly to Vi inch in thickness. Shape with biscuit cutter. Place on buttered pan and bake in hot oven 12 to 15 minutes. If baked in too slow an oven the gas will escape before it has done its work. You can use bread flour in this rule.

Ik fiSHlfltlHr l\ 111 ■ nfpjl mWIu *""" t '*f f ENOUGH SAID. “I started to tell my wife about a woman who started to make her own fall gown,” "Well?” “She capped my story with one about a man who made a million dollars” Broiled Salmon With Piquante Sauce Brush Vi-inch slices of salmon with melted butter highly seasoned with pepper, salt and lemon Juice. Drain and broil over a clear fire until nicely browned. Piquante sauoe—Melt 3 tablespoons of butter and add 8 tablespoons of flour, Vi teaspoonful of salt and Vi teaspoon of pepper. Stir until browned, add lVi cups of brown stock and cook and stir until thick. Add 1 tablespoon each of chopped sweet pickles, sweet green peppers and olives, 1 tablespoon of capers and 1 tablespoon of vinegar; let simmer 5 minutes and serve. Amber Beads Again Once more in favor of these glistening, gleaming yellow beads which, since the time of our grandmothers have been worn as necklaces. With the collarlesfi blouses and the lingerie frocks with their low necks, neck ornaments are especially fashionable and this gives added opportunity for the wearing of this pretty oldfashioned bead. All sizes are worn, from the small bead to the one large as a good sized marble. And in the Jewelers’ shops one may purchase them by the string or by the dozen—ln this latter way making the necklace as one pleases. Eggless Spice Cake One-half cup brown sugar, Vi cup butter or drippings, Vi cup molasses, 1 teaspoon saleratue, Vi teaspoon eeeh clove, nutmeg and cinnamon, 1 cup each raisins and currants, Vi cup citron, 1 cup sour milk, 2Vi cups flour. Chili Sacce Eighteen ripe tomatoes, six onions, three green peppers one cup sugar, two teaspoons salt, fPf -and one-half cups vinegar, one teaspoon each of cinnamon, allspice and nutmeg, one half teaspoon cloves. . _. • " ' **■