ae THE BLUE BIRD CooK Book

GRAHAM MUFFINS

2 cups graham flour Y cup white flour

V4 cup butter Y2 cup sugar
1 cup milk 1 teaspoon soda dissolved in
1 egg hot water

Fill muffin tins and bake at 400 degrees for 25 minutes.

KAFFEE KUCHEN (Coffee Cake)

Y2 cup sugar 1 tablespoon lard
1/3 teaspoon salt 1 egg
1 cup milk 2 cups flour

2 teaspoons baking powder
Cream together sugar, lard and salt, then mix all together.

STREISE (To be put on when ready for oven)

Ya cup flour 1 tablespoon lard
1 teaspoon cinnamon Y cup brown sugar

Mix together with the fingers and sprinkle on top of the cake. Bake about
Y2 hour in moderate oven (350 degrees).

BUTTERMILK OR SOUR DOUGH BREAD

2 cups graham or whole Good handful brown sugar
wheat flour Heaping tablespoon dripping
1 cup white flour, in or lard
which put: 1 cup of sour or buttermilk
1 teaspoon soda Y2 teaspoon salt

2 teaspoons cream of tartar

Bake at 450 degrees for 12 minutes. (Mix and bake like Baking Powder
Biscuits).

POTATO ROLLS

3 potatoes 1 teaspoon salt
1 yeast cake Y2 cup sugar
. 1 cup warm water 2 eggs

34 cup lard and butter mixed

Boil 3 potatoes, while boiling dissolve yeast cake in 1 cup water. Rice potatoes
and while hot add shortening, salt, sugar and eggs. Cool to temperature of yeast
cake, mix ingredients and set to rise for about 5 hours. Knead in flour gradually
until consistency of bread dough. Let rise again then form into rolls and let rise.
Bake at 425 degrees for 20 minutes.

SODA BISCUITS

2 cups flour 1 heaping teaspoon cream
Y2 teaspoon soda of tartar
1 tablespoon shortening Salt

Sift flour with soda, cream of tartar and salt. Mix in shortening. Add enough
sour milk to make a soft dough. Knead thoroughly and bake in hot oven (450
degrees) for 12 minutes. If sour cream is used, omit the shortening.

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Bridgeman’‘s Chocolate Shop

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SPECIALTY CHOCOLATES AND BON BONS

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