1 ounce compressed yeast
1 cup milk
1 1/2 cups flour
2 tablespoons sugar 1/2 cup butter 1 1/2 teaspoons salt
Dissolve yeast in a little lukewarm milk.
Add flour to milk and pour over yeast paste. Beat well. Allow to stand in a warm place. Add beaten eggs, sugar, salt and butter. More flour may have to be added in order to knead the dough. Knead well and allow to stand and rise. Shape into narrow rolls and line up close together in floured pan.
Bake in a hot oven for fifteen minutes.
2 cups hot boiled rice
1 pint milk
2 cups flour
3 teaspoons baking powder 1 teaspoon salt
Mix flour, baking powder and salt. Beat the yolks and add to the milk; add the dry ingredients and beat well. Fold in the stiff whites and prepare as griddle cakes. Serve hot with butter, sugar or jelly.
Beat three eggs until light, gradually add one cup sugar, then one cup boiled and cooled milk, one teaspoon vanilla.
Fold in the following dry ingredients: (sifted four times).
3 cups flour
2 heaping teaspoons baking powder
1 teaspoon salt
Drop by spoonful in hot fat and fry till brown. Sift powdered sugar over them.
Fudge Grate four squares chocolate, add to one pound powdered sugar, with one tablespoon butter and a small can of evaporated milk. Bring to boiling point and boil for ten minutes, stirring constantly to prevent sticking. Remove from fire and add the contents of a small can (five ounces) marshmallow whip - beating until creamy. Pour into a buttered pan and mark in squares when cool.
2 cups sugar
2 cups corn syrup
1/2 cup butter
2 cups evaporated milk 1 teaspoon vanilla 1/4 teaspoon salt
Put sugar, syrup, salt and butter into sauce pan and place on fire. Stir till it boils to a clear thick consistency; stir in gradu-ally so as not to stop boiling the evaporated milk. Stir con' stantly, cook to the firm ball stage. Add vanilla and pour into buttered pans. When cold, cut and wrap in waxed paper. Makes two pounds.
Mix together - 1 cup granulated sugar 1 cup white syrup 1/2 pint sweet cream Pinch of salt
1 ounce of bitter chocolate (small pieces)
1 tablespoon butter
Boil for ten minutes, stirring almost constantly, as chocolate burns quickly; do not beat, however, as this will make it granu-lar. Add gradually another half pint of cream, until a few drops of the syrup in cold water form a rather firm ball, that is, just a little firmer than the soft-ball stage. Add vanilla and half a cupful of nut meats before removing from fire. Pour into small buttered tin so that layer will be three-quarters of an inch thick.
It is best not to cut this candy until twelve hours after cooking. Cut in squares and wrap in wax paper.