BREAD-MAKING

Milk Bread — Take one quart of milk, butter or lard the size of an egg, two tablespoons of sugar. Put on the stove, let boil one minute, then take off the stove and let cool. When cool, have in an earthen dish two quarts of flour, stir in the milk, beat hard five to ten minutes, then add your yeast and let stand in a place where it will be warm and have an even tempera- ture. When light, stir in flour enough to make a stiff dough, knead one-half hour then put back in the dish and let rise until light, then knead again and make into loaves, put in bread pans and let rise nearly to the top, and bake one hour.

Graham or whole wheat bread is made the same w|ay, using white flour for the sponge.

Salt Rising Bread — Put one quart of warm water in a three-quart pail. Do this soon in the morning. Add a little salt and sugar, a pinch of soda, one cupful of sweet milk ; if you have no milk use four tablespoon- fuls of corn meal. Set your vessel in a kettle of warm water and keep an even temperature. Stir often until it foams and rises, then do not disturb or jar it. If

water ri^es over the yeast standing awhile stir in a Httle more flour. When the yeast rises to the top of the pail it is ready to use. Have two quarts of flour spread in a pan so as to leave a large cavity in the center and put in a piece of lard the size of an egg. Pour over this one pint of warm water and add the rising. Mix and work in loaves, put in bread tins, rub butter over the top, let rise. When light, bake forty minutes or more.

Baking Powder Biscuits — One quart of flour, but- ter or lard the size of an egg, two teaspoonfuls of bak- ing powder sifted with the flour, a little salt ; use milk or water enough to make a soft dough. Roll out, and cut out with a small cutter and bake in a quick oven.

Note — Self-rising flour makes excellent biscuits and nothing but lard and milk is needed in making them.

Parker House Rolls — One quart of warm milk, one-half cup of butter, a little sugar, one-half cake of yeast, a little salt. Scald the milk, butter, sugar, to- gether, let cool partly. Have ready two quarts of flour in a mixing bowl, make a hole in the flour, stir in the milk, beat well, add an egg and beat some more. Set to rise; when light, mix in the rest of the flour. Knead and let rise again, roll, cut out, put in the pan and let rise the third time. Bake in a hot oven.

Muffins — Beat two eggs light, add two tablespoon- fuls of melted butter, one pint of milk. Beat in one pint of flour in which have been two teaspoonfuls of baking powder, beat hard. Sometimes more flour may be needed. Make stiff batter, bake in a muffln ring twenty minutes.

Fine Muffins — Beat two eggs separately, add to the yelks one pint of milk, then half the flour, beat well, then the rest of the flour, a little salt, last of all the whites of the eggs. Bake two- minutes in well greased tins.

Corn Meal Muffins — They are made the same; use corn meal for wheat flour.

Sally Lunn — Three eggs, white and yelks beaten separately ; add one quart of milk to the yelks, stir in the one quart of flour, then add two tablespoonfuls of melted butter, a little salt, one-half yeast cake, last of all the whites of the eggs. Beat well. Grease a cake pan, pour in the mixture, let rise until light. Bake one hour; if you want it sweet, add sugar.

Hints About Making Pie Crust — For custard or fruit pies, always bake the bottom crust a little before putting the fruit or custard on or brush the bottom over with a little beaten egg. If you wish the crust to be very delicate in color, use the white of the egg only. This is put on the crust before filling with the mixture tO' prevent the juices from soaking in the crust.

Fancy tarts may be ornamentally glazed, by taking out of the oven when nearly cooked, brushing over with a little beaten tgg, then covering over thickly with powdered sugar. Sprinkle a few drops of water over the top, return to the oven and finish cooking.

Pie plant, fruit juices, etc., may be prevented from boiling out of the crust by taking the amount of sugar you would use to sweeten the pie, and putting it in a bowl, add a little water and stir in a large tablespoon of flour. Many cooks use corn starch, but we use flour. Pour this mixture over the pie, plant, or fruit, put the top crust on and bake.

Some cooks dust a little flour on the bottom of the pie crust before filling. But mixing it with the fruit is better.

Pastry is better for being kept on ice before using. Alwlays use cold water for making pastry. A marble slab board should be used for rolling pie crust on,

or a glass top table. The glass or marble keeps the paste cool.

Roll the pie crust dough the one way, that is the direction from you. Turn the pie crust each time and roll. Make the under crust a little thicker than the top. You may take the top crust and roll it out ; add more butter or lard, roll up and roll out again. This can always be done in making pastry. If you wish the crust rich and flaky, it will always give you two grades of pastry. If wanted very rich, repeat the process. In making pastry use as little water as possible, the crust Will be much nicer. We do not give any set length of time for cooking pies ; some take longer than others, but nearly any pie will cook in forty minutes, such as apple, pumpkin, but rich custards and lemon pies will not take half the time.

How TO Make Pastry — Never touch the paste with the hands until ready to roll out. Rub the shortening and flour together with a knife, fork or spoon. Have the lard or butter cold. When rubbed together add the water slowly until the whole is in form.

Plain Pie Crust — One quart of flour, one large cup of lard or butter, one teaspoonful of salt. Follow the directions for making pie crust. Should you use butter you do not need the salt.

Puff Paste — This is made pound for pound. Use one pound of flour and the same of butter ; if you use lard, it will take one-quarter of a pound less. Mix half the butter or lard in the flour, using a very little water. Roll out, cut part of the remaining butter or lard into bits on the paste, dredge with flour, fold

over, roll lightly together and set aside in a cool place for one-half hour. Take out, roll again, put on butter as before. Repeat this until the butter or lard is all gone. This paste is only for the top crust, and will keep a week on ice. ,

Country Pie Crusti — Many country people use sour cream with just a bit of soda for making pies. If this is done, you need no shortening. They also use one-third corn meal to two-thirds flour. Both ways are very nice.

Lemon Pie — Three lemons and the grated yellow rind, two cups of sugar, one-half cup of butter, one large tablespoon of corn meal, yelks of four eggs, one pint of sweet milk. Beat the lemon, sugar and butter together for fifteen minutes, then add the corn meal, the milk, last of all the eggs. Beat well. When per- fectly light, add the beaten whites of two eggs. Pour in a deep pie pan lined with paste and bake. When done, have the other two whites \yhipped light with a little sugar, spread over top, return to the oven, brown slightly.

Note — This is a delicious lemon pie.

Orange Pie — Use the same receipt as for lemon pie, only use oranges instead of lemons.

Lemon-Potato Pie — This is made the same as lemon pie, only grate twO' white potatoes into the mixture instead of using corn meal. Get small pota- toes. Water can be substituted for milk.

Pie Plant Pie — Peal the stalks and cut up thin. Line deep pie pans with crust, dredge the bottom

with flour. Then put a layer of fruit and one of sugar. Sprinkle bits of butter over the top, also a little flour. Cover with a top crust. Alwlays make holes in the top crust of any pie, to let the steam escape.

Custard Pies — (Excellent) — Take six eggs, beat tliem separately. Add to the yolks, sugar to taste, one quart oi milk, one teaspoon of vanilla, last of all the beaten whites. Line deep pie pans, fill with mixture, put. in the oven to cook, watch closely. When it be- gins to cook and looks firm, stick a knife point down into the center; if nothing sticks to the knife, it is done. Be sure not tO' let it cook too long, or it will be spoiled.

This custard is delicious cooked in cups, or pudding dish, plain or in flavor with chocolate. Set the dish or cups in a pan of hot water, and put them in the o\en to cook. Be careful not to add too much Water so it will boil over in the custard.

CocoANUT Pie — Make the same as custard pie only use half the number of eggs and add one cup of grated cocoanut. Should you not have fresh cocoanut always soak the other in milk over night.

Washington Pie — Make a plain cake, bake in three layers. When cold, fill with whipped cream, also put on the top. Flavor the cream with vanilla and sweeten to taste. This is delicious. You may use jelly, jams or apple sauce for fillings, or make the follow- ing filling : Let one cup of milk come to the boil, then add one-half cup of sugar beaten with two eggs, stir when thick, take off and let cool, then add the juice of one lemon. Fill your cake and put frosting on top, if you wish,

Ripe Tomato Pie — This is nice. Make the same as green apple pie. Do not let the tomatoes be too ripe.

Grape, Currant and Gooseberry Pies — These are also nice. Scald them before putting in pies and do not use themi too ripe for pies. Many people mix raspberries with currants for pies.

Note — Country people find all these receipts con- venient.

Mince Pies — One pound of beef chopped fine, two pounds of apples chopped fine, one pound of currants, one pound of chopped raisins, one-half pound of citron the same of candied oranges, the grated rind and juice of two lemons, one pound of sugar, one quart of boiled cider, one-half ounce of cloves, allspice, nut- meg, and one pound of beef suet chopped. Mix all together, put over the fire and cook twenty minutes. Put in a jar to keep, let stand some days before using. Always stir when yoii take any out to use, and warm before making pies. Thin a little if needed.

Cream Pies — One pint of cream, the beaten whites of two eggs, one small tablespoon of corn starch, sweeten to taste. Flavor with vanilla. Bake in one crust. Always mix the Qgg and corn starch together and then pour on the cream. You may whip the white of an Qgg and put on top if you desire. Then run in the oven and brown slightly.

Pumpkin Pies — Cook the pumpkin tender, mash it through a colander. Add butter the size of an ^gg, the juice of one lemon. Then to each pint of pumpkin add one quart of milk, four eggs well beaten ; season

with ginger, and use a little salt. Cook slowly and well done. Another way to make pumpkin pies is to use no eggs, only make the custard thicker and pour the milk on boiling hot. Squash pies are made the same as pumpkin pies. Always sweeten to taste, all pies.

Sweet Potato Pies — Boil the potatoes soft, mash through a colander. Have a pie pan lined with paste. Make the custard. To one cup of sw'eet potatoes add nearly a quart of milk, a little melted butter, four eggs beaten separately ; sweeten to taste, flavor with nutmeg. Fill the pie pans and bake.

Dried Fruit Pies — Always soak the fruit over night, cook until soft, sweeten to taste and bake with two crusts.

Fresh Fruit Pies — Make the same as pie plant pies. Another excellent dessert is to take any kind of fresh or canned fruit, put in a deep pudding pan, fix the same as any other pie. Then put on a rich top crust, and bake. These pies made with one crust are very nice desserts, and are liked by most people be- cause you can always use more fruit in them.

English Apple Pies — Slice apples thin in a deep pudding pan, sprinkle sugar over the apples to make the pie the desired sweetness. Then add a sliced lemon and one cup of raisins and currants mixed. Put bits of butter on top and bake. Served cold with whipped cream.

Berry Pies — These pies should be baked in deep tins, lined with paste. Notice the receipts for the fresh fruit pies.

Cherry Pies — Pit the cherries and make the same as berry pies.

Banana Pie — Fill a pan with rich crust, bake first. Slice bananas thin over the crust in layers with powdered sugar. Cook only a few minutes. When cool, cover with whipped cream.

Cobblers — Make a rich biscuit dough, line a deep pan with dough, fill with peaches, apples, or any ripe fruit desired, sweeten to taste and put bits of butter, also nutmeg or any spice desired, pour a cup of hot water over the fruit. Cover with a top crust in which several slits have been made in the top. Cook well done, serve hot, with sauce or cream and sugar.

Southern Fried Pies — Use the same dough as for the cobbler, roll out the size of a saucer, put peach or apple sauce on one side and turn over. Pinch the edges close together and fry in hot lard.

Cream Jelly Pies — Four eggs beaten wiell, one- half cup of sugar, one and one-half cups of good cream, one small glass of bright jelly, a little melted butter, the juice of a half lemon. Bake with under- crust. Very fine and attractive if light colored jelly is used.

Tart Pies — Line the pans with good pie crust, fill with cranberry, strawberry or preserves of any kind, or jellies. Then cut strips of paste and arrange across the top and bake.

Tarts — Make puff paste, line small tins or patty- pans, prick with a fork to prevent blistering. Bake and fill as needed.

Fillings for Tarts — Orange Filling — the juice and grated yellow rind of three oranges, one-half cup of sugar, the juice of one lemon, one large tablespoon of butter, two wlell beaten eggs. Beat well together. Have hot one pint of milk. Stir in the mixture and keep stirring until thick, then take off and cool.

Chocolate Tarts — Make the same as orange, only add one-half cake of grated chocolate.

Cream Tarts — Fill the tarts with whipped cream and put a little piece of jelly in the center. Set in a cool place.

Cream Puffs — Two cups of hot water, one cup of butter. Boil together and while boiling, stir in two cups of sifted flour, dry. Take from' the stove and beat twenty minutes. After this cools, stir in six eggs, one at a time (unbeaten) beat again ten minutes. Drop in tablespoons on a greased tin and bake in a quick oven thirty minutes. Be careful that they do not touch each other, and also not to open the oven door often. When done, take out, let cool, then open the side with a sharp knife and fill with whipped cream or the following filling: Have hot two cups of milk, stir in one cupful of sugar, two eggs, two tablespoons of flour, well beaten together, stir until it thickens. Let it cool before filling the puffs. Flavor with vanilla.

Cheese Cake — Slice some bread thin, pour over two large cups of boiling cream. Let stand until per- fectly soft, then beat fine. Add six eggs, one-half pound of butter, a little nutmeg, one-half pound of currants, a little rose water. Beat well together and

bake in patty-pans or small tins lined with rich paste. wSonie cooks use rice instead of bread, and use sugar also.

Strawberry Short Cake^ — Make a biscuit dough, cut in three equal parts, place each layer in a tin and spread melted butter between. When cooked, the layer will separate easily. Then lay strawberries on each layer and sprinkle sugar on the berries. Many like butter as w^ell. Put on the top also, and pour all juice over it. Serve with plain or whipped cream, if you can. Any kind of fruits can be used in the same manner, or preserves.