Ingredients
- 1 quart of lukewarm milk
- 1 quart of flour
- 2 ounces of melted butter
- 2 eggs
- 1 teaspoon of salt
- 6 tablespoons of yeast
Directions
- Mix milk, flour, butter, eggs, and salt.
- Stir in yeast and mould dough.
- Set dough in a warm place and mould into small rolls when light.
- Lay flat on baking pan for 20 minutes.
- Bake at 350 degrees for 15 minutes.
Ingredients
- 1 quart of lukewarm milk
- 1 quart of flour
- 2 ounces of melted butter
- 2 eggs
- 1 teaspoon of salt
- 6 tablespoons of yeast
Directions
- Mix milk, flour, butter, eggs, and salt.
- Stir in yeast and mould dough.
- Set dough in a warm place and mould into small rolls when light.
- Lay flat on baking pan for 20 minutes.
- Bake at 350 degrees for 15 minutes.
Ingredients
- 1 quart of ripe tomatoes
- 2 onions
- 1 teaspoon of salt
- 1 teaspoon of cayenne pepper
- 1 tablespoon of bread crumbs
- 5 eggs
- 2 tablespoons of butter
Directions
- Pour boiling water over tomatoes to remove skin.
- Chop tomatoes and onions finely, then put them into a saucepan.
- Cover and let simmer for an hour.
- Add salt, cayenne pepper, and bread crumbs.
- Beat eggs into a stiff froth, then stir into the tomatoes and onions.
- Pour into a heated pan greased with butter.
- Heat until brown on one side then fold over.
- Serve on a hot dish.
Ingredients
- 1 quart of ripe tomatoes
- 2 onions
- 1 teaspoon of salt
- 1 teaspoon of cayenne pepper
- 1 tablespoon of bread crumbs
- 5 eggs
- 2 tablespoons of butter
Directions
- Pour boiling water over tomatoes to remove skin.
- Chop tomatoes and onions finely, then put them into a saucepan.
- Cover and let simmer for an hour.
- Add salt, cayenne pepper, and bread crumbs.
- Beat eggs into a stiff froth, then stir into the tomatoes and onions.
- Pour into a heated pan greased with butter.
- Heat until brown on one side then fold over.
- Serve on a hot dish.
Ingredients
- One quart of dyspepsia flour
- 2 teaspoons of yeast
- 1 teacup of molasses
- 1 1/2 teaspoons of saleratus
- 1 pint of water
Directions
- Take your flour, yeast, molasses, and saleratus and mix with the water.
- Make sure the saleratus is dissolved into a pint.
- Put the yeast into the flour dry, it must be made up with cold water.
- Beat it together well and immediately bake it in the oven.
Prepared by Kaleb Girod
July 17, 2019
Ingredients
- One quart of dyspepsia flour
- 2 teaspoons of yeast
- 1 teacup of molasses
- 1 1/2 teaspoons of saleratus
- 1 pint of water
Directions
- Take your flour, yeast, molasses, and saleratus and mix with the water.
- Make sure the saleratus is dissolved into a pint.
- Put the yeast into the flour dry, it must be made up with cold water.
- Beat it together well and immediately bake it in the oven.
Prepared by Kaleb Girod
July 17, 2019
Ingredients
- 6 egg yolks
- 3/4 lbs of sugar
- 1/4 lbs of chocolate
- Teacup of boiling water
- 1 quart of cream and milk
Directions
- Strain the sugar well.
- Roll out the chocolate.
- Pour a teacup of boiling water on the chocolate until it is well mixed.
- Boil 1 quart of cream and milk together.
- Mix it with the chocolate and put it on the stove when it boils.
- Pour it on the eggs and mix when it boils.
- Put it on the stove again and stir until it becomes thick.
- Freeze it after it turns cold.
Prepared by Kaleb Girod
July 17, 2019
