BREAD
Yeast
6 pared potatoes
¼ cup hops
2 quarts water
½ cup sugar
¼ cup salt
1 cup yeast, or 1 yeast cake
Boil water and hops five minutes. Strain; add grated potatoes; boil
five minutes; add sugar and salt; when lukewarm add yeast or yeast cake
which has been dissolved in one fourth cup lukewarm water; let rise
for six hours; pour into scalded stone jug; cork tightly; keep in cool
place.
Milk Bread
2 cups scalded milk
1 tablespoon lard
1 tablespoon butter
2 teaspoons salt
½ cup yeast, or ½ yeast cake
6 cups flour
1 tablespoon sugar
Put butter, lard, sugar and salt in mixing bowl. Add scalded milk.
Dissolve yeast cake in one fourth cup lukewarm water. Add to milk
mixture when lukewarm. Add flour, knead until smooth. Cover tightly and
let rise until double its bulk, in temperature of sixty-eight degrees.
Knead; shape into loaves or biscuit; let rise in pans until double its
bulk. Bake in hot oven: biscuit twenty to thirty minutes, loaves sixty
minutes. This bread may be made without kneading by omitting one cup
flour and beating ten minutes.
Water Bread
Substitute water for milk in Milk Bread.
Milk and Water Bread
Use one cup water and one cup milk, and proceed as for Milk Bread.
Salt Rising Bread
1 cup scalded milk
1 teaspoon sugar
¼ teaspoon salt
3 cups white flour
1 cup scalded milk
entire wheat flour to knead
Mix one cup milk, sugar and salt, and one cup of flour; beat well and
let rise over night. In the morning beat, add other two cups of flour,
the other cup of milk, cover, let rise again. When light, add the
entire wheat to knead, shape in loaves, let rise in pans and bake.
Graham Bread
2 cups milk scalded
⅓ cup of molasses
2 teaspoons salt
¼ yeast cake
¼ cup lukewarm water
2 cups white flour
4 cups graham flour
Mix milk, molasses and salt. When lukewarm add dissolved yeast cake,
sifted white and graham flour. Beat well.
Let rise until almost double its bulk, beat again, place in buttered
bread pans or shape in biscuit, let rise, and bake in an oven which is
a little cooler than for white bread,—loaves one and one quarter hours
and biscuit thirty minutes.
Entire Wheat Bread
2 cups scalded milk
⅓ cup sugar, or
½ cup molasses
¼ yeast cake
¼ cup lukewarm water
1½ teaspoons salt
5 cups sifted entire wheat
Mix milk, sugar or molasses, and salt. When lukewarm add dissolved
yeast and flour. Beat well, let rise until double its bulk, beat, let
rise in buttered bread pans until double its bulk, and bake one hour in
moderately hot oven, or bake in gem pans thirty minutes.
Rye Bread
2 cups scalded milk
2 tablespoons butter
1 tablespoon sugar
3 cups flour
2 teaspoons salt
½ yeast cake
¾ cup lukewarm water
3 cups rye
Put butter, sugar and salt in mixing bowl; add scalded milk; when
lukewarm, add dissolved yeast cake and white flour.
Let rise until of spongy consistency; add rye flour and knead. Let rise
again, shape into loaves or rolls. Rise again and bake the same as
Graham Bread.
Gluten Bread
2 cups boiling water
2 cups scalded milk
2 teaspoons butter
2 teaspoons salt
1 egg
¼ yeast cake
¼ cup warm water
3 cups gluten
Mix water, milk, salt and butter. When lukewarm, add dissolved yeast
cake, egg well beaten, and gluten. Let rise, when spongy beat well,
add enough more gluten to shape. Knead, let rise, shape in loaves, let
rise, and bake one hour.
Date Bread
Add one cup chopped dates to Graham or Entire Wheat Bread.
Walnut or Filbert Bread
Add two cups chopped nuts to Graham or Entire Wheat Bread, just before
putting into pans.
Brown Bread
1 cup corn meal
1 cup graham flour
1 cup rye flour
1½ teaspoons salt
½ cup molasses
2 cups sour milk
1½ teaspoons soda
Sift the soda through a very fine sieve, add to dry ingredients and
sift again. Add molasses and sour milk, beat well. Pour into buttered
molds and steam three hours. If a hard crust is desired, remove bread
from molds and bake fifteen minutes.
Raised Brown Bread
2 cups corn meal
¼ yeast cake
2 cups rye
½ cup molasses
1 teaspoon salt
⅛ teaspoon soda
¼ cup lukewarm water
2 cups boiling water
Pour boiling water on corn meal. When lukewarm add dissolved yeast cake
and remaining ingredients. Beat well, let it rise over night, beat and
pour into a buttered brown-bread tin. Bake in moderate oven from one
and one half to two hours.
Sweet Milk Brown Bread
1 cup flour
1 cup graham flour
1 cup entire wheat flour
1½ teaspoons salt
¾ cup molasses
1-¾ cups milk
¾ teaspoon soda
Sift the soda through a very fine sieve, add to dry ingredients and
sift again. Add molasses and milk, beat well. Pour into buttered mold
and steam three hours.
Buns
4 cups flour
1 cup milk
⅓ cup sugar
⅓ cup butter
1 teaspoon salt
½ yeast cake
¼ cup lukewarm water
3 eggs
Mix salt, sugar, butter and milk. When lukewarm, add dissolved
yeast cake, yolks well beaten, whites well beaten and flour. Knead
thoroughly; let rise over night; knead, roll into flat cake, fold in
three pieces. Knead and fold in this way four separate times. Add one
cup cleaned currants. Cut off small pieces, shape into rolls, and brush
with butter; let rise. Bake in a moderate oven thirty minutes; brush
with molasses or sugar dissolved in milk; return to the oven to dry.
Brioche
4 cups flour
1 teaspoon salt
2 tablespoons sugar
½ cup butter
1 yeast cake
¼ cup lukewarm water
8 eggs
1 cup milk
Scald milk; when lukewarm add dissolved yeast cake; add remaining
ingredients and beat well for one half hour. Let rise to double its
bulk; cut down; keep in ice box over night; in the morning, shape.
For Coffee Cakes, make into biscuit, then into finger shapes, twist
ends in opposite directions, shape in crescents, let rise in pan. Bake
in moderate oven. Brush with confectioners’ sugar dissolved in boiling
water.
This mixture may be used for Buns.
Parker House Rolls
2 cups scalded milk
½ yeast cake
¼ cup lukewarm water
¼ cup butter melted
2 tablespoons sugar
1 teaspoon salt
flour
Mix scalded milk, when cool, with dissolved yeast cake. Add two cups
flour; beat thoroughly and let rise.
When spongy add remaining ingredients and flour to knead. Knead; let
rise; when double its bulk, shape into balls; lay on buttered sheet;
cover with dripping pan. When risen to double their bulk, press with
floured handle of wooden spoon almost dividing the biscuit. Brush one
half with butter; press the two halves together; place on buttered tin;
let rise. Bake when light ten to fifteen minutes.
Braids
Use Parker House Roll mixture; make in small balls; roll balls into
long sticks; fasten three ends together and braid. Cut braids into
four-inch lengths; let rise; bake. When done, brush with melted butter.
Crescents
Shape Parker House Roll mixture into balls then into sticks. Roll
sticks in shape of crescents, let rise, and bake.
Bread Sticks
1 cup scalded milk
1 tablespoon sugar
¼ cup butter
1 teaspoon salt
½ yeast cake
¼ cup lukewarm water
1 egg white
3 to 4 cups flour
Mix butter, sugar, salt and milk. When dissolved, add yeast cake, white
of egg well beaten, and enough flour to knead. Let rise to double its
bulk, knead, shape, let rise again, and bake in hot oven.
Swedish Rolls
2 cups milk
½ yeast cake
¼ cup lukewarm water
4 eggs
¼ cup butter
2 teaspoons salt
½ cup sugar
1 cup currants
3 tablespoons cinnamon
flour to knead
½ cup chopped citron
Melt butter in scalded milk; when lukewarm, add dissolved yeast, salt,
eggs well beaten and flour to knead. Let rise; roll into a sheet; brush
with melted butter; dredge with cinnamon and sugar; sprinkle with
citron and currants; roll like jelly roll; cut in one half inch slices;
place on buttered sheet; let rise. Bake one half hour.
Raised Muffins
2 cups milk
¼ cup melted butter
¼ cup sugar
2 eggs
1 teaspoon salt
½ yeast cake
1 cup lukewarm water
3 to 4 cups flour
Mix milk, butter, sugar and salt; when lukewarm, add dissolved yeast
and enough flour to make a drop batter. Let rise over night. In morning
add eggs, yolks and whites beaten separately. Place buttered muffin
rings on buttered griddle or dripping pan; fill rings two thirds full,
and cook on griddle on top of stove or in dripping pan in oven.
Oatmeal Muffins
1 cup scalded milk
1 cup cold cooked oatmeal
¼ cup sugar or
¼ cup molasses
½ teaspoon salt
½ yeast cake
¼ cup lukewarm water
2 to 3 cups flour
Mix oatmeal, scalded milk, sugar and salt. When lukewarm, add dissolved
yeast cake. Add flour to make a stiff batter; beat five minutes. Let
rise over night. Beat and fill buttered gem pans, one half full; let
rise; and bake in moderate oven one half hour.
Bran Muffins
1-¾ cups bran
¼ cup white flour
1 cup milk
2 tablespoons molasses
1 egg
3 teaspoons baking powder
1 tablespoon butter
¼ teaspoon salt
Mix dry ingredients; add egg well beaten, molasses, milk and melted
butter; beat well and bake in buttered gem pan twenty to thirty minutes
in moderate oven.
Rusk
To one half the rule for Milk Bread, add two eggs well beaten. Shape in
small balls; place close together in baking pan; let rise until very
light; brush with sugar dissolved in water; sprinkle with sugar. Bake.
Rusks must be very light before being baked.
Zweibach
Cut rusks into slices one half inch thick. Dry in oven until a golden
brown.
Pulled Bread
Remove the crust from a loaf of bread and tear the crumb in pieces.
Place in oven and dry until crisp all through.
Five-hour Bread
Use any of the receipts for bread, using one yeast cake instead of
amount of yeast given. The bread should be made and baked in five
hours’ time.
Squash Bread
Add one cup stewed and sifted squash to Milk Bread.
Baking Powder Biscuit
2 cups sifted flour
2 tablespoons butter or
2 tablespoons lard or
1 tablespoon butter and 1 tablespoon lard
1 teaspoon salt
4 teaspoons baking powder
¾ to 1 cup milk or
half milk and half water
Mix and sift the dry ingredients. Add shortening and chop with knife
until mealy. Add milk gradually until a soft spongy dough. Turn on to
a floured board; toss with knife until whole surface is floured; pat
lightly with rolling pin until one half inch thick. Cut in rounds and
bake immediately on buttered sheet in quick oven, about twelve minutes.
Drop Biscuit
Use receipt for Baking Powder Biscuit, using enough milk to make a drop
batter.
Drop into buttered muffin pans and bake in hot oven.
Fruit Biscuit
Roll Baking Powder Biscuit mixture to one fourth inch; brush with
melted butter; sprinkle with cinnamon and sugar and chopped raisins and
citron.
Roll like a jelly roll; cut in one half inch pieces; place on buttered
tin; brush with melted butter; sprinkle with brown sugar. Bake in hot
oven.
Egg Muffins
2 cups flour
1 teaspoon salt
3 teaspoons baking power
1 cup milk
2 eggs
3 tablespoons melted butter
Mix and sift the dry ingredients. Add beaten yolks, butter and milk.
Beat well; cut and fold in the stiffly beaten whites. Turn into gem
pans; bake in hot oven ten to fifteen minutes. Three tablespoons sugar
may be added if desired.
Sally Lunn
Use receipt for Egg Muffins, using three eggs instead of two, and bake
in cake pan instead of muffin pan.
Berry Muffins
½ cup butter
1 cup sugar
1 egg
2 cups flour
4 teaspoons baking powder
1 cup milk
1 cup berries
¼ teaspoon salt
Cream butter; add sugar, yolk well beaten, flour mixed and sifted with
dry ingredients, milk, white of egg beaten until stiff, and berries.
Bake in buttered muffin pans or in buttered cake pan.
Dutch Apple Cake
Use rule for Egg Muffins. Spread mixture one half inch thick on
buttered pans. Lay apples cut into eighths in two rows on top of dough.
Sprinkle with sugar; bake in hot oven thirty minutes. Serve with Lemon
Sauce or as a tea cake.
Corn Muffins
1 cup corn meal
1 cup flour
¼ cup sugar
1 cup milk
¼ cup butter
4 teaspoons baking powder
½ teaspoon salt
2 eggs
Cream butter; add sugar, yolks well beaten, flour mixed and sifted with
corn meal, baking powder and salt, milk and beaten whites. Bake in
buttered muffin tins twenty-five minutes in hot oven.
A very good muffin may be made by using only two tablespoons butter and
one egg.
Entire Wheat or Graham Muffins
1 cup entire wheat or graham flour
1 cup white flour
2 tablespoons sugar, or
2 tablespoons molasses
½ teaspoon salt
4 teaspoons baking powder
1 egg
1¼ cups milk
4 tablespoons melted butter
Mix and sift dry ingredients, and combine in order given. Bake in hot
muffin pans twenty to twenty-five minutes.
Rye Muffins
1 cup rye flour
1 cup white flour
1 teaspoon salt
4 teaspoons baking powder
¼ cup sugar
1 cup milk
1 egg
Mix and sift dry ingredients; add remaining ingredients; beat well.
Bake in hot gem pans twenty to thirty minutes.
Hominy and Corn Muffins
¼ cup corn meal
1 cup scalded milk
¼ cup sugar
4 teaspoons baking powder
¼ cup hominy
1 teaspoon salt
2 tablespoons butter
½ cup boiling water
2 eggs
Cook hominy, salt, butter and boiling water twenty minutes. Cool. Scald
corn meal with hot milk, add sugar and hominy, yolks of eggs; beat
well; add baking powder and beaten whites of eggs. Bake in hot buttered
gem pans twenty to thirty minutes.
Rice and Corn Muffins
1 cup corn meal
1 cup cold cooked rice
1 teaspoon salt
2 teaspoons baking powder
¼ cup milk
1 egg
2 tablespoons melted butter
Mix corn meal, salt and baking powder; add rice and work with fingers
until well blended. Add egg well beaten, milk and butter. Beat well.
Pour into hot buttered gem pans, and bake one half hour.
Spider Corn Cake
½ cup corn meal
½ cup flour
¼ cup sugar
½ cup sour cream
1 teaspoon salt
½ teaspoon soda
2 eggs
¾ cup sweet milk
Mix and sift dry ingredients twice; add well-beaten egg and cream; beat
well. Butter an agate pan; heat very hot; pour in mixture; pour milk on
top. Bake thirty minutes.
Popovers
1 cup flour
1 cup milk
⅛ teaspoon salt
1 egg
Mix all ingredients and beat five minutes. Pour into hissing hot
buttered gem pans and bake in hot oven twenty minutes.
Fried Rye Muffins
¾ cup rye meal
¾ cup flour
½ cup milk
2 eggs
3 teaspoons baking powder
½ teaspoon salt
¼ cup molasses
Mix and sift dry ingredients; add remaining ingredients; beat well.
Drop from a spoon into hot fat. Fry like doughnuts.
Oat Muffins
1 cup warm oatmeal
1 cup flour
¼ cup sugar
4 teaspoons baking powder
1 teaspoon salt
⅓ cup milk
1 egg
1 to 4 tablespoons melted butter
Mix flour, sugar, baking powder, salt; add oatmeal and work until well
mixed. Add remaining ingredients. Beat well. Bake in hot buttered gem
pans twenty minutes.
SHORTCAKES
Shortcake
2 cups flour
½ teaspoon salt
3 teaspoons baking powder
3 tablespoons butter
3 tablespoons lard
1 cup milk
Mix and sift the dry ingredients. Add butter and lard and chop until
thoroughly blended. Add milk. When thoroughly mixed, divide in halves;
put each half into a round, buttered cake tin. Flour hand and pat to
fit the tin. Bake ten to twelve minutes in hot oven. Separate the upper
portions from the lower portions of each cake with a fork—never cut
with a knife. Spread with butter, fill with filling, and arrange in
layers, with filling between.
Orange Shortcake
Peel oranges, cut in slices. Sweeten to taste and use for filling for
shortcake.
Peach Shortcake
Peel, cut in slices, and sweeten three cups of peaches. Add two
tablespoons lemon juice, spread between layers of shortcake. Garnish
top layer with peaches and beaten cream.
Strawberry Shortcake
Hull, cut in pieces, and sweeten two boxes of strawberries. Let them
stand several hours. Arrange between layers of shortcake and garnish
top with whole strawberries and beaten and sweetened cream.
Raspberry, Blackberry, and Pineapple shortcake may be made in a similar
way.
GRIDDLE CAKES
Sour Milk Griddle Cakes
2 cups flour
1 teaspoon salt
2 tablespoons sugar
1 teaspoon soda
2 cups sour milk
2 eggs
Mix in order given, beat well. Heat a griddle; when hissing hot, grease
with piece of salt pork on end of fork. Drop a tablespoon of batter
from tip end of spoon on hot griddle. When full of bubbles, turn; when
cooked on both sides, serve on hot plate.
If sour milk is very rich, the eggs may be omitted.
Graham Griddle Cakes
1 cup graham
½ cup flour
1 tablespoon sugar
2 teaspoons baking powder
2 eggs
1¼ cups milk
1 teaspoon salt
Scald milk, and pour on to graham flour. When cold, add remaining
ingredients; beat well and cook as Griddle Cakes.
Bread Griddle Cakes
2 cups soft bread crumbs
2 cups scalded milk
1 teaspoon salt
1 cup flour
2 eggs
2 teaspoons baking powder
Pour milk on to bread crumbs and let stand several hours. Add dry
ingredients, mixed and sifted, yolks and whites beaten separately, and
cook as Griddle Cakes.
Rice Griddle Cakes
1 cup cooked rice
1 cup milk scalded
1½ cups flour
2 eggs
1 teaspoon salt
1 tablespoon sugar
1 tablespoon melted butter
1 cup milk
2 teaspoons baking powder
Pour scalded milk on to rice; let stand over night. Add dry
ingredients, eggs well beaten, and last of all, cold milk. Beat well
and cook as Griddle Cakes.
Hominy Griddle Cakes
Substitute hominy for boiled rice, and cook as Rice Griddle Cakes.
Sweet Milk Griddle Cakes
1½ cups flour or entire wheat
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg
2 tablespoons melted butter
Mix and sift dry ingredients, add yolks well beaten, milk, whites well
beaten, and melted butter. Cook as Griddle Cakes.
Buckwheat Cakes
2 cups buckwheat
½ cup corn meal or white flour
1 teaspoon salt
¼ cup molasses
½ yeast cake
¼ cup lukewarm water
2 cups warm water
1 teaspoon soda
Mix buckwheat, corn meal, and salt; add dissolved yeast cake, molasses
and water; beat well. Let rise over night. In the morning beat, add
soda, beat, and fry.
A pitcher is the most convenient dish for raising these cakes.
Flannel Cakes
1½ cups Indian meal
1½ cups flour
1 teaspoon salt
2 tablespoons sugar
4 tablespoons butter
½ yeast cake dissolved in one quarter cup lukewarm water
3 cups scalded milk
Scald meal with milk; add butter, and when lukewarm, add remaining
ingredients; let mixture rise over night. In the morning cook as
Griddle Cakes.
Waffles
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons melted butter
1⅓ cups milk
3 eggs
Sift dry ingredients; add yolks well beaten, milk, butter and stiffly
beaten whites. Beat well and cook on hot waffle iron. The waffle iron
should be heated fifteen or twenty minutes before using and greased
thoroughly with salt pork fat.
New England Fried Bread
2 cups raised bread dough
1 teaspoon cinnamon
Roll dough to one half inch in thickness, sprinkle with cinnamon, cut
in diamonds; raise; fry in deep fat; serve with sirup.
German Pancakes
4 eggs
4 tablespoons flour
⅛ teaspoon salt
4 tablespoons milk
Beat yolks until lemon colored and thick; add flour and salt. Cut and
fold into this mixture, the beaten whites. Add milk; pour into greased
baking dish. Bake in moderate oven, twenty to thirty minutes. Serve
immediately.
FRITTERS
Batter for Fruit Fritters
1 cup flour
2 tablespoons sugar
½ teaspoon salt
grated rind 1 lemon
2 eggs
½ cup milk
Mix and sift the dry ingredients; add beaten yolks, lemon rind, and
milk. Beat, cut and fold in the beaten whites of eggs and use for all
kinds of fruits.
Apple Fritters
Core and pare apples, cut in round slices. For each eight apples, mix
one fourth cup sugar and four tablespoons lemon juice. Let apples stand
in this mixture for one hour; dip in Fritter Batter; fry in hot fat;
drain on brown paper. Sprinkle with sugar.
Banana Fritters
Remove skins from four bananas. Cut each one in four equal parts.
Sprinkle with four tablespoons sugar, four tablespoons lemon juice, or
wine, and let stand one hour. Dip in Fritter Batter; fry in deep fat;
drain on brown paper. Serve.
Orange, Peach, and Pear Fritters
Are all made in the same way as Banana Fritters.
Cumquat Fritters
Wash cumquats; cut in halves; let stand in Fritter Batter one hour; fry
in deep fat; drain on brown paper.
Corn Fritters
1 cup corn
1 cup flour
2 teaspoons salt
few grains cayenne
1 egg
½ cup milk
1 tablespoon olive oil
Beat egg; add remaining ingredients. Drop by spoonfuls into deep fat.
Fry six to eight minutes. Drain and serve hot. Canned corn may be used
if fresh corn is not available.
Cauliflower Fritters
Separate the flowerets of cold, cooked cauliflower. Sprinkle with salt
and pepper; dip in olive oil, then in Fritter Batter; fry in deep fat.
Celery, Parsnip, and Salsify Fritters
Cut cold, cooked vegetables in small pieces. Prepare the same as
Cauliflower Fritters.
Tomato Fritters
3 cups tomatoes
bit of bay leaf
4 tablespoons butter
4 cloves
3 tablespoons chopped onion
2 tablespoons chopped red pepper
½ cup cornstarch
1 egg
1 teaspoon salt
Melt butter; add onion and pepper, cook five minutes, add cornstarch,
tomatoes, cloves, bay leaf and salt. Cook until thick. Strain. Add
beaten egg. Cool in buttered tin. Cut in any shape desired. Dip in
crumbs, egg and crumbs, and fry in deep fat.
Shell Fritters
2 cups flour
1 cup water
½ cup sugar
½ cup butter
½ teaspoon salt
grated rind and juice 1 lemon
5 eggs
1 tablespoon flavoring
Mix butter, fruit juice, rind and water; boil two minutes. Add sugar
and flour. Beat until mixture leaves sides of pan. Cool. Add eggs,
one at a time, and beat five minutes between each addition. Drop by
spoonfuls into hot fat and fry ten to twelve minutes. Drain on brown
paper, sprinkle with sugar, and serve with Chocolate, Caramel, Orange,
or Wine Sauce.