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Currant Sweet Loaf. —Mix 2 heaping tea-spoonfuls of cream of tartar with 1 pound of flour; then rub into it 4 ozs. of butter, as for pastry; add 8 ozs. of currants, 6 ozs. of sugar, and 1 pt. of milk, in which 1 heaping teaspoonful of soda has been dissolved; add a little salt; spice to taste, and bake. The addition of 2 beaten eggs and 4 ozs. of citron makes a rich loaf.
Remarks. —This baked in biscuits, or rolled out and cut in strips 1 or Ij£x4 inches, makes a nice tea or breakfast cake.
Graham Bread, Western Rural's. —When the author can find arguments in favor of any point, whether it be the making or use of Graham bread, or upon any other subject of value to the public, and perhaps written better than he could do it, he
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