Evening Republican, Volume 20, Number 11, Rensselaer, Jasper County, 13 January 1916 — FOR LUNCHEON TABLE [ARTICLE]

FOR LUNCHEON TABLE

PARKER HOUSE ROLLB AND MUFFINS THAT ARE DELICIOUS. Try These When the Family Seems to Be Getting Tired of the Ordi- ’ nary Griddle Cakes or Plain Hot Bread. Parker House Rolls.—One cake yeast, one pint milk, scalded and cooled, two tablespoonfuls sugar, four tablespoonfuls lard or butter, melted, trfree pints sifted flour, one teaspoonful salt Dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-balf pints of flour. Beat until perfectly smooth. Cover and let rise in a warm place one hour, or until light. Then add remainder of flour, or enough to make a dough, and the salt, Knead well. Place in greased bowl. CoVer and let rise in a warm place for abo.ut one and one-half hours, or until double in bulk. Roll out onefourth inch thick. Brush over lightly with melted butter, cut with two-inch biscuit cutter, crease through center heavily with dull edge of knife, and fold over in pocket-book shape. Place in well-greased, shallow pans one inch apart. Cover and let rise until light —about three-quarters of an hour. Bake ten minutes in hot oven. Wheat Muffins.—One cake yeast, one, cupful milk, scalded and cooled, onefourth cupful lukewarm water, two tablespoonfuls sugar, two tablespoonfuls lard or butter, melted, two eggs, two cupfuls sifted flour, one-half teaspoonful salt. Dissolve yeast and sugar in lukewarm Tnilk A.dd the lard or butter, eggs beaten until light, and flour to make a moderately stiff batter, then add the salt, and beat until smooth. Cover and set aside in warm place for about one hour. When risen, fill well-greasedinuthn tins half full. Cover and let rise again for about half an hour. Bake 20 minutes in a hot oven. They should be eaten immediately. Graham Muffins. —One cake yeast, two cupfuls milk, scalded and cooled, four tablespoonfuls molasses or brown sugar, three-fourths cupful chopped Ibuts, four tablcapoonfulß lard or but** ter, melted, one egg, one and one-halt cupfuls graham flour, one cupful sifted white flour, one teaspoonful salt. Dissolve yeast and sugar, or molasses, in lukewarm- milk,-add lardLor butter and egg well-beaten, then the graham and white flour, gradually, enough to make a batter that drops heavily from the spoon. If necessary add a little more of each, then the salt and nuts, beating all the while. Beat until perfectly smooth, cover and set to rise in, warm place, free from draft, until light—about one and onehalf hours. Have muffin pans wellgreased and fill about two-thirds full. Cover and let rise to top of pans about half an hour, and bake 20 minutes in hot oven.