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Chas. Young

A chef may duplicate and improvise famous dishes, but the master-chef, as for instance, Chas. Young, often evolves even better recipes of his own. There are many such recipes in this book.

Great Northern Corn Bread

1 lb. flour
2 oz. butter
1 lb. yellow corn-meal
1 teaspoonful salt
2 teaspoonful baking powder
2 pints milk
4 eggs
1 cupful boiling water

Pour water over corn-meal and allow to become cold, beat yolks of eggs and add to the corn-meal, add the milk, flour, baking powder, salt and butter. Mix all thoroughly and then add the whites of eggs beaten well. Bake in a shallow pan well-greased. Have your oven hot. This should bake in about 20 minutes.

Potato Rolls

One pound of potatoes, 2 ounces of butter, 1 teaspoonful of salt, cake of yeast, 2 pounds of flour, milk to make a soft dough. Boil and mash the potatoes while warm with the butter, a little salt and milk sufficient to make them as soft as a batter. When cool, add the flour, and mix into a light dough; if necessary, more milk may be added. Knead well, return it to the pan in which it was mixed, and let it rise. When light, knead it over again, then make it into small cakes, place them on slightly buttered tins, and put them in a warm place to rise. When light, bake in a quick oven. When done, wash the tops lightly with a little water, and cover them with a clean towel to make them soft. Baked in deep muffin pans.