Jasper County Democrat, Volume 18, Number 92, Rensselaer, Jasper County, 16 February 1916 — FINE TABLE DAINTIES [ARTICLE]

FINE TABLE DAINTIES

ESPECIALLY APPETIZING DURING COLD WEATHER. t i Currant Tea Ring Will Be Appreciated i. as a Titbit for Luncheon or Supper—Wheat Griddle Cakes and Waffles. Currant Tea Ring. Two cakes yeast, one cupful milk, scalded and cooked, one cupful lukewarm water, one tablespoonful sugar, seven cupfuls sifted flour, six tablespoonfuls lard or butter, half cupful sugar, three eggs, half teaspoonful salt. Dissolve yeast and one tablespoonful sugar in lukewarm liquid. Add three cupfuls of flour and beat until smooth. Add lard or butter and sugar, thoroughly creamed, and eggs beaten until light, the remainder of the flour gradually, or enough to make a moderately soft dough, and the salt. Turn on board, knead lightly. Place in greased bowl. Cover and set aside in a warm place to rise, for about two hours, or until dough has doubled in bulk. Roll out in oblong piece, one-fourth inch thick. Brush with melted butter. Sprinkle with brown sugar, currants and cinnamon. Roll up lengthwise and place in a circle on a large, shal-low-greased pan or baking sheet. With scissors cut three-feurth-inch slices, almost through. Turn each slice partly on its side, pointing away from center. This should give the effect of a many-pointed star, and show the different layers with the filling. Cover and let rise one hour, or until light, and bake 25 minutes. Just before putting in oven, glaze with egg, diluted with milk. Ice while hot with plain frosting. ■ " ——. This recipe wil make two large or three small rings. Wheat Griddle Cakes. —One cake yeast, one cupful milk, scalded and cooled, two tablespoonfuls light brown sugar, two tablespoonfuls lard or butter, melted, one cupful lukewarm water, tw'o cupfuls sifted flour, two eggs, one teaspoonful salt. Dissolve yeast and sugar in lukewarm liquid. Add lard or butter, then flour gradually, the eggs well beaten, and salt. Beat thoroughly until batter is smooth. ' ' ' ■ Cover and set aside for about one hour, in a warm place, free from draft, to rise. When light, stir well and bake on hot griddle. If wanted for over night, use onefourth cake of yeast and an extra half teasponful salt. Cover and keep in a cobl place. All batter cakes are better baked on an ungreased griddle, as they keep their shape and do not follow the grease. You will be rid of the disagreeable smoke and odor of burning fat. Your griddle need not necessarily be of soapstone. If you have an old griddle and clean it thoroughly, being sure to remove all burned fat dr batter, it can be used in the above way. Waffles.—One cake yeast, two cupfuls milk, scalded and cooled, one tablespoonful sugar, one tablespoonful lard or butter, melted, two and a half cupfuls sifted flour, one teaspoonful salt, two eggs. Dissolve yeast and sugar in lukewarm milk. Add lard or butter, flour, salt, and eggs well beaten. Beat thoroughly until batter is smooth. Cover and set aside to rise in a warm place, frde from draft, for about one hour. When light, stir well. Have waffle irons hot and well greased. Fill the cool side. Brown on one side, turn the ; iron and brown on the other side. If batter is too thick, waffles will be j tough. If wanted for over night, use onefourth cake of yeast and an extra half teaspoonful salt. Cover and keep ; in a cool place. j -