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Receipts
for
WISCONSIN & GEM GRAHAM CAKES,

Which agree with most dyspeptics, or persons of weakly di-
gestive powers.

WISCONSIN CAKES, OR BRAN MUFFINS.-Take two tea-cups
of unbolted flour and one cup of white wheat flour, two eggs
and one pint of cold milk; beat the eggs and mix the whole well
together, adding a little salt. Heat the pans quite hot before
pouring in the mixture, putting a small piece of butter in each.
Bake 15 or 20 minutes in a Wisconsin Cake Pan.

BRAN TRIFLES.-Take 1 quart of unbolted flour, 1 pint of
water, and 2 teaspoonsful of salt; mix to a thick batter, and
bake 20 mintues in a quick oven.

CORN WISCONSIN CAKES.-Take 1 quart of Indian meal, 1/2
teaspoonful of sofa, 1 egg (it is very good without it), and sour
milk (or sweet milk with a teaspoonful cream tartar mixed in it)
sufficient to make a batter; bake immediately in a Wisconsin
Pan, well greased.

GEM GRAHAM CAKES.-Take 1 pint of milk, 1/2 pint Graham
(bran) flour, 1/2 pint wheat flour, 1 teaspoonful of salt, 2 eggs;
mix thoroughly. Heat and grease the pans, put in the batter,
and bake immediately in a very hot oven.

The peculiar pans used for baking these cakes may be had from
TRUMAN & SHAW,
Hardware Dealers,
No. 835 (Eight Thirty-five) Market St., bel. Ninth,
PHILADELPHIA.

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