=Brown Bread--No. 1.=
2 cups Indian meal, 2 cups rye meal, 1 cup flour, 1 cup molasses, 2
teaspoonfuls saleratus and sour milk enough to make it the consistency
of Indian cake. Put some of the saleratus in the molasses and stir till
it foams. Put the remainder in the sour milk. Boil three hours. Remove
from the pan, place on a tin and bake fifteen minutes, to dry off the
steam.
=Brown Bread--No. 2.=
3 cups corn meal, 3 cups of Graham meal, 2/3 cup syrup, 1 teaspoonful
soda, and salt to taste. Sufficient milk to make a thin batter. Boil
three hours.
=Brown Bread--No. 3.=
2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 1 cup sour milk, 2
cups sweet milk, pinch of soda, and salt to taste. Steam four hours.
=Muffins--No. 1.=
2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 2 cups
milk, 4 cups flour, 2 teaspoonfuls baking powder, pinch of salt (baking
powder and salt sifted with flour). Bake in a quick oven.
=Muffins--No. 2.=
1-1/2 cups flour, scant cup milk, 1 teaspoon cream of tartar, 1/2
teaspoon soda, 1 tablespoon butter melted, but not oily, 1 tablespoon
sugar, 1 egg. Add butter the last thing.
=Raised Muffins.=
1 pint milk, scalded, and a small piece of butter. When cool, add a
little salt, 1 tablespoon sugar, 1/2 cake compressed yeast, 1 egg, and
sufficient flour to make a stiff batter. When raised bake in muffin
rings.
=English Muffins.=
4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 1 cup boiled
milk, 1/2 cup liquid yeast. Set to rise over night; in the morning roll
out three-fourths of an inch thick; cut with biscuit-cutter, and allow
time to rise again; then cook on a griddle on top of stove, turning as
hot cakes. It improves them to flour the board with corn meal.
=Corn Bread--No. 1.=
2-1/2 cups flour, 1/2 cup meal, 1 cup milk, 3 eggs, beaten separately, 2
tablespoons butter before melting, 3 teaspoons baking powder, 2 heaping
tablespoons sugar, a little salt.
=Corn Bread--No. 2.=
1 cup corn meal, 1/2 cup flour, 1 spoon sugar, 1 spoon salt, 1 small
spoon soda, 2 small spoons cream of tartar, 1 egg, enough milk to make a
thin batter. Add melted butter at the last.
=Corn Meal Muffins.=
1 pint milk, 1/2 pint Indian meal, 4 eggs, 1 tablespoonful butter, salt,
and 1 teaspoonful sugar. Pour the milk boiling on the meal. When cool
add the butter melted, salt, sugar and yolks of eggs; lastly, the
whites, well beaten. Bake in a well-heated oven.
=Rice Corn Bread.=
1 cup of mashed boiled rice, 1 cup of corn meal, 2 eggs, well beaten,
1/2 teaspoon of salt, 1 teaspoon of butter, 1 teaspoon of baking powder,
sufficient milk to make a thin batter.
=Rice Bread.=
1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons wheat flour, 1-1/2
butter and 1-1/2 teaspoons baking powder. Bake in shallow pans from
twenty minutes to half-hour.
=Breakfast Gems.=
1 egg, 1 scant cup milk, 1 scant cup flour, 1/2 teaspoon baking powder.
Beat the white of the egg to a stiff froth and stir in last. Bake in
long gem pans, having them very hot before putting mixture in.
=Coffee Cake.=
2 cups flour, pinch of salt, 1/2 cake compressed yeast. Make a sponge
and rise till morning, then add 2 eggs, 1 cup sugar, a little melted
butter, 1 cup flour. Set to rise till 11:30 o'clock. Sprinkle sugar and
cinnamon on top, and bake.
=Parker House Rolls.=
2 quarts of flour, make a hole in the center, and put in a small
teaspoonful of salt, 1 tablespoonful sugar, 1 tablespoonful butter, 1
pint of milk boiled, but cold, 1/2 cup yeast, and let rise over night.
In the morning knead fifteen minutes, let rise again, roll thin, cut
round, put a little butter on one-half, double over and bake.
=French Rolls.=
1 pint of scalded milk, let cool, then add 2/3 cup of yeast, 1/2 cup
sugar, 2 quarts flour, small piece of butter, worked into the flour.
Pour the milk into center of flour, and let stand over night; then
knead, letting it rise very light; then knead again, and mould, letting
it rise again, and bake.
=Graham Rolls.=
2 cups Graham flour, 1 tablespoon white sugar, 1 teaspoon soda and 2 of
cream of tartar. Mix all together, and to it add cold water; make thin
and bake in a gem baker, which has been already heated and greased. Bake
in a hot oven.
=Buns.=
4 cups flour, 1/2 cup sugar, sifted together, pinch of salt; make a hole
in flour and drop in 1 egg, 1 cup milk, 1/2 cake compressed yeast,
melted butter, the size of an egg. Raise until morning. When mixed over
add a handful of currants, and set to rise until 10:30. Roll soft, cut
with biscuit-cutter, and raise again till 11:45. After baking ten
minutes, rub the top with sugar and water.
=Waffles.=
2 cups sifted flour, 1-1/2 cups milk, 2 eggs, 2 tablespoons melted
butter, 1 teaspoon baking powder.
=Apple Biscuit.=
2 cups flour, 2 teaspoons baking powder, 1 of salt, 1 tablespoon lard, 1
of sugar, 1 egg. Break the egg into the flour. Add sufficient milk to
make a stiff batter, and pour into a shallow pan. Pare and slice apples,
covering the top of the batter with them. When almost done, sprinkle
sugar over them.
=Hominy Cake.=
1 pint cold hominy, 2 eggs, 1 tablespoon rice flour, small piece of
butter. Bake in pans, like corn cake.
=Huckleberry Cake.=
4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeast
powder, 2 scant cups of milk. Stir in as many berries as the batter will
hold together, and bake in a pan. Canned berries are very good in this
way. Serve hot for lunch. To be eaten with butter.
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