The Homestead Manual of Valuable Information for the People Relating Principally to the Farm, Orchard, Garden And Household ..

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THE HOMESTEAD MANUAL. 95 Graham Griddle Cakes. — Take three pints of warm water, one gill of good yeast, and an even teaspoon of salt, thicken with gaham flour, a very little thicker than for white flour cakes, set it in a warm place overnight to rise, and bake on a very hot griddle longer than white cakes.
Butter Crackers. — One quart of flour, three tablespoons of butter, one-half teaspoonful soda, dissolved in hot water, one teaspoonful salt and two cups sweet milk. Rub the butter into the f
...lour, or what is bet* ter, cut it up with a knife or chopper, as you do in pastry; add the salt, milk, and soda, mixing well. Work into a ball, lay upon a floured board and beat with a rolling pin for half an hour, turning and shifting the mass often. Roll into an even sheet, a quarter of an inch thick or less, prick deeply with a fork and bake in a moderate oven. Hang them up in a muslin bag in the kitchen for a day or two.
cake: making and cake baking.
The excellence and beauty of all cake, rich or plain, depends upon the manner in which the process of making is begun and carried to the sweet, not hitter, end.


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