Ladies Aid Cook book

Cover Ladies Aid Cook book
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Pour over all cup of milk. Bake one hour.
MRS. A. G. McCRACKEN.
32 LADIES' AID COOK BOOK LADIES' AID COOK BOOK Bread POPOVERS.
i teacup sweet milk, 1 teacup flour, 2 eggs, 1 teaspoon butter, 1 teaspoon salt. Beat eggs thoroughly and bak, : in deep gem pans in fifteen minutes.
SNAILS.
One pt. Yeast, Va scant cup of lard, % scant cup of sugar, prepare same as for bread and let rise. Knead and roll quite thin, spread with butter, sprinkle with cinnamon and raisins, roll the same as for jelly roll,
... slice and put in buttered pans to rise. MRS. W. F. DAY.
ROLLS.
One pint milk scalded, \'z cupful yeast, 1 cupful warm water, 3 cupfuls flour, 2 even tablecpoonfuls melted butter, 1 teaspoonful salt, add flour sufficient to knead. Pour hot milk gradually into 3 cupfuls flour, beat smooth, then add yeast, warm water. Let it rise until light. Stir in melted butter, sugar, salt and flour enough to make a stiff dough. Let it rise again until light. Bake in a quick oven. Rub with butter when taken from oven.


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