RECIPES TRIED AND TRUE
CINNAMON ROLLS
- 2 cups flour,
- 3 teaspoons baking powder,
- ⅔ cup milk,
- 2 tablespoons citron,
- ⅓ teaspoon cinnamon,
- ⅓ teaspoon salt,
- 2 tablespoons butter,
- ½ cup raisins or currants,
- 2 tablespoons sugar.
Mix flour with baking powder, salt, butter and milk the same as for biscuits. Roll ¼ inch thick, brush with melted butter, sprinkle with raisins, chopped fine, citron chopped fine, sugar and cinnamon. Form in a roll, cut in pieces about one inch long. Place in buttered tins endwise and bake ten minutes in hot oven.
CORN BREAD
- 1 cup corn meal,
- 1 cup flour,
- 4 teaspoons baking powder,
- 1 teaspoon salt,
- 1½ cups milk,
- 2 tablespoons melted shortening,
- 3 tablespoons sugar,
- 1 egg.
Mix and sift dry ingredients; add milk, shortening and beaten egg; beat well and pour into greased shallow pan. Bake in hot oven about twenty-five minutes.
CRULLERS
Cream one tablespoon butter with one cup sugar; add two eggs, pinch of salt, one cup of milk and flour enough to roll out stiff, with two teaspoons baking powder. Cut with cruller cutter and fry nice brown in plenty of butter or fat. Sprinkle with powdered sugar. Will make about thirty-two.
CROUTONS
Cut pieces of stale bread into cubes and brown in oven or in pan.
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