ENGLISH UNFERMENTED GRIDDLE BREAD.
This bread is usually made from whole wheat flour. It is cooked on a griddle, hence its name “Griddle Bread.” The griddle should be made thoroughly hot before placing the dough on it, and sprinkled with a little fine white flour. Measure the meal, and for every two level measures of meal allow one measure of boiling water; have the meal in a mixing bowl, and use a wooden spoon for stirring. Make a hole in the center of the meal and pour the boiling water into it, stirring all the time till it forms a mass or lump. No kneading is required. Sprinkle the paste-board with fine white flour and turn the mass onto it. Roll out into cakes, making the cake about half an inch thick. The edge should not be ragged, but dredged with fine flour and pressed with the knuckles to an even thickness. Dredge fine flour on each piece, rub it well in with the fingers, then turn it on the other side with the knife and do the same, so that the surface has a fine smooth appearance. As each piece is prepared, place it on the hot griddle plate. Two or three minutes is sufficient time to prepare the bread from the moment the water boils. The time for the cooking necessarily varies according to the heat of the fire, which should be kept at an even temperature; twenty to thirty minutes will be found the average.
TEA ROLLS.
Make a sponge of one cupful of lukewarm water, one cake of yeast, one fourth cupful sugar, and flour enough to make a soft dough. When sufficiently raised add a little over a cupful of softened butter, and three fourths of a cupful of luke warm milk and enough flour to keep it a sponge. Beat well and let rise; then add beaten white of one egg and enough flour to knead. Knead thoroughly and let it rise again; work down; place in a buttered bowl; let it rise again, turn onto a board, roll, and cut. Shape to suit fancy, in finger rolls, bread sticks, or cleft rolls; place in pans and let rise; bake in hot oven. For Cinnamon Rolls, make as above only roll out one fourth inch in thickness and spread with softened butter, sugar, cinnamon, and currants. All bread stuffs brown better if brushed over with melted butter.
WHOLE WHEAT MUFFINS.
Take one and one half cupfuls of whole wheat flour, one cupful of common flour, two teaspoonfuls of baking powder, mix, and sift together; beat up one egg and add one cupful of milk; add one tablespoonful of melted butter and stir into the dry mixture; bake in gem pans in a hot oven for about twenty minutes.
CORN MUFFINS.
Mix thoroughly one cupful of white flour, one half cupful of fine yellow corn meal, one eighth cupful of sugar, two tablespoonfuls of baking powder; then beat one egg and stir in one cupful of sweet milk; stir into dry mixture; then add one tablespoonful of melted butter; beat well, and bake in muffin tins.
GRAHAM OR RYE GEMS.
To one and one half cupfuls of graham, or rye flour, measured after sifting, add one eighth cupful of sugar, two teaspoonfuls of baking powder, one half cupful of white flour and mix thoroughly; then add one cupful of sweet milk and two tablespoonfuls of melted butter, and stir quickly. Put in hot gem pans, bake for twenty-five minutes in hot oven.