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Baking-Powder Breads: Sift

BAKING-POWDER BREADS Sift together the flour and salt, then gradually beat in the milk and egg. Beat two minutes with a Dover beater and bake about half an hour in gem pans, buttered, in a fast oven.

Oat Cakes (Scotch recipe). 2 cupfuls Canadian oatmeal, 1 teaspoonful lard, teaspoonful salt, Water. 'Put oatmeal in a mixing bowl; rub in the salt and shortening, add enough water to make a stiff dough, dust the bread board with oatmeal and roll out thin; cut the cake into a round big enough to fit a griddle and slip it carefully on to the hot iron.

Before it begins to bake, cut the round into quarters. Bake until crisp and delicately brown, and if they do not seem quite hard enough, set the cakes in the oven until thoroughly dried out.

BREADS MADE FROM SOUR MILK Milk or cream used for baking is best when it sours quickly and does not separate, but remains thick and smooth. The usual measurement to use in every recipe where lightness is desired is 1 level teaspoonful soda to 2 cupfuls sour milk or 1 cupful molasses. Sometimes the milk is sour, but not loppered; then use it in gingerbread or brown bread, where there is molasses enough to complete the acidity, or let it stand for a few hours in a warm place to lopper.

The more acid the milk is, the more soda it will require. Never use milk which has turned bitter or moldy. If you are lucky enough to possess sour cream, cut down in each recipe 2 tablespoonfuls butter to 1 cupful sour milk, else the mixture will be too rich.

Woodlawn Brown Bread. 1 teaspoonful soda, cupful molasses, teaspoonful salt.