Mrs. Wilson's Cook Book Part 89

Beat hard to mix and then pour into well-greased m.u.f.fin pans and bake for twenty minutes in a hot oven.

YESTERDAY'S BRAN BREAD

Place in a mixing bowl

Three cups of b.u.t.termilk, One and one-half teaspoons of salt, Two teaspoons of baking soda, Three-quarters cup of syrup, One-half cup of shortening.

Beat to thoroughly mix and then add

Four cups of whole-wheat flour, Three cups of bran, One and one-half cups of white flour, Two teaspoons of baking powder.

Beat hard to mix and then pour into two well-greased and floured loaf-shaped pans and spread evenly. Let stand for ten minutes and then bake in a moderate oven for forty minutes. One-half package of seeded raisins or three-quarters cup of finely chopped nuts may be added to one loaf for variety. Use when one day old.

b.u.t.tERMILK CUSTARD

Place in a mixing bowl

Yolk of one egg, Two eggs, One and one-quarter cups of b.u.t.termilk, One teaspoon of vanilla extract, One-half cup of sugar, Three tablespoons of flour.

Beat to a smooth batter and then pour in custard cups and set the cups in a pan of warm water, and bake in a slow oven until firm in the centre. Remove, cool and then make a whip with

White of one egg, One-half gla.s.s of jelly.

Beat to a stiff meringue and then pile high on each custard. Serve ice cold, dusted with cinnamon.

YANKEE PANCAKES

Place in a mixing bowl

One and one-half cups of b.u.t.termilk, Two tablespoons of syrup, One tablespoon of shortening, One teaspoon of baking soda, One teaspoon of salt.

Beat to mix and then add

One cup of whole-wheat flour, One-half cup of cornmeal, One teaspoon of baking powder.

Beat to mix and then bake on a hot gridle.

b.u.t.tERMILK BREAD

Scald two cups of b.u.t.termilk and then let cool. Put through a sieve to break up the large curds and then turn into a mixing bowl and add

Four tablespoons of sugar, One tablespoon of salt, Four tablespoons of shortening, One yeast cake dissolved in one-half cup of water.

Beat hard to mix and then add eight cups of flour, and work to a smooth dough; grease the bowl and place the dough in it. Turn the dough over to thoroughly coat with the shortening. Cover and let rise overnight and then early in the morning punch down well and turn over for one hour. Place on a moulding board and divide into loaves. Form into the loaf and then place in well-greased pans and let rise for one hour. Bake in a moderate oven for forty minutes.

It is important that the temperature of the scalded and cooled b.u.t.termilk should be about 70 degrees Fahrenheit. When setting the bread overnight, be sure that it is in a place where the average temperature will be 65 degrees Fahrenheit in summer and 70 degrees Fahrenheit in winter, and which is free from drafts.

b.u.t.tERMILK DOUGHNUTS

Place in a mixing bowl

One cup of b.u.t.termilk, Two tablespoons of shortening, One egg, One cup of sugar, One teaspoon of baking soda, One teaspoon of nutmeg, One-half teaspoon of ginger.

Beat to mix. Now add

Five cups of sifted flour, Two teaspoons of baking powder,

and work to a smooth dough. Roll out one-half inch thick on well-floured pastry board and cut and fry until golden brown in hot fat.

b.u.t.tERMILK CHEESE PIE

Place one quart of b.u.t.termilk in a pan and heat gently to about 110 degrees Fahrenheit. Let cool and then turn into a piece of cheese-cloth and let drain for two hours. Now measure one and one-half cups of whey and place in a saucepan and add six tablespoons of cornstarch. Stir to dissolve and then bring to a boil and cook for five minutes. Now add

One cup of sugar, Yolks of two eggs, Grated rind of one-half lemon, One teaspoon of nutmeg, One-half teaspoon of vanilla.

And the prepared cheese that has been draining in the cheesecloth.

Beat very hard with the egg-beater to thoroughly blend. Pour into pans which have been lined with plain pastry and bake for forty-five minutes in a moderate oven.

Dust the top of the pie before placing in the oven with either nutmeg or cinnamon, and one-half cup of seeded raisins or finely chopped nuts may be added for variety, if desired.

Use left-over whites of egg

One for fruit whip; One for dipping croquettes, oysters and the like to be fried in deep fat.

SAUCES

CIDER SAUCE (CHAMPAGNE SAUCE)

Melt three tablespoons of ham fat in the frying pan and add four tablespoons of flour, and cook until nice and brown, then add two cups of cider. Stir until well blended and then bring to a boil. Cook slowly for five minutes and then season with salt and white pepper and a little nutmeg.

MOCK HOLLANDAISE

To one cupful of cream sauce add

Yolk of one egg, Two tablespoons of lemon juice, One teaspoon of salt, One teaspoon of paprika, One teaspoon of grated onion.

BATARDI SAUCE