Corn
Muffins
1 pint wheat flour, 1/2 pint corn
meal, 3 eggs, 3 tablespoons sugar, 3 tablespoons melted butter, 2 teaspoons
baking powder (Royal), 1/2 pint milk, 1/4 teaspoon salt.
Cream sugar and butter and yolks of eggs, add salt, then add milk.
Sift corn meal, flour and baking powder together, add to above
mixture and lastley the stiffly beaten whites of eggs.
Mrs. J. B. Nevling
Corn
Bread
1 egg, beaten separately, 1 cup milk
or more, 1 cup yellow cornmeal, 1 cup flour, 1/2 teaspoon slat, 1 tablespoon
sugar, 1 tablespoon butter, 2 teaspoons baking powder.
Mrs. W. C. Helmbold
Mush
Mix one pint of corn meal and one
large teaspoon of flour with one pint of cold milk.
Stir this gradually into one quart of boiling water; add a teaspoon
of salt. Boil one hour or more,
stirring often.
Mrs. W. C. Helmbold
Potato
Buns
In the evening mix together 1 cup dry
mash potatoes, 1 cup sugar, 1 cup Fleischmann's yeast ( 1 cake).
In the morning add to this 3 eggs, yolks and whites beaten together, 1/2
teaspoon salt, 1/2 cup melted lard. Make
stiff with flour with spoon, let raise, cut out, raise again, bake 15
minutes.
Mrs. George W. Johnson
Rolls
To one pint of bread sponge, add in
the morning 1 tablespoon lard, 1 tablespoon butter, 2 tablespoons sugar, 1
egg. Beat the sugar and egg
together , then mix all and let rise; mould well into shape with the hands,
and place in pans, so as not to touch each other; grease over with melted
butter and let rise again. Bake
in moderate oven.
Augusta
Connelly
Rusk
Scald 1 quart milk, 1 yeast cake,
dissolved in milk. When it is
cool, flour enough for soft batter. In
the morning, add 2 eggs, 1/2 cup butter or lard, 1 cup sugar, tablespoon
salt. Beat together until
light, then add flour enough for stiff loaf, let this raise, then form into
rusk. Let raise and bake in
quick oven. (Use little flour
as possible, in rolling them out).
Mrs. James Kelly
Sally
Lunn
One-half cup sugar, 1/2 cup butter, 1
cup milk, 2 1/2 cups flour, 2 eggs, 2 teaspoons baking powder. Bake in muffin rings.
Mrs. John Gearhart
Steamed
Brown Bread
2 cups sour milk, 1 cup sweet milk, 1/2
cup New Orleans molasses, 2 teaspoons soda, 1/2 cup corn meal, 1/2 cup
raisins, enough Graham Flour to stiffen.
Beat soda in molasses until it foams; add the sour milk, beating all
; add sweet milk, then corn meal, and then enough Graham flour to make real
stiff batter; add raisins; steam 1 1/2
hours and when done put in oven to form a crust.
Miss Lois Denning
Drop
Dumplings
One egg beaten separately, 1 cup
milk, 4 small cups flour, 4 teaspoons baking powder and salt. Add whites and flour alternately. Keep lid on tight for 15 minutes.
Mrs. Singleton Bell
Bra
n Bread
4 1/2 cups of bran flour, 3/4 cup
wheat flour, 3/4 cup baking molasses, 1 level teaspoon salt, 3 cups milk or
water, 1 rounded teaspoon soda dissolved in hot water.
Add raisins if you like. Bake
in moderate oven one hour.
Mrs. G. R. Bigler
Bran
Muffins
1 quart wheat bran, 1 pint white
flour, 1 pint sour milk, 1 large cup Karo Syrup, 1 teaspoon soda, 1 teaspoon
salt. Raisins if desired.
Mrs. A. F. Boynton
Bread
Rolls
When ready for pans take a piece of
bread dough size of small loaf. Roll
in sheet about an inch or less in thickness.
Spread generously with butter, cut in strips an inch wide and then
cross-wise so that pieces are longer than wide. Turn each piece over one-half and set apart in pan to raise
until very light. Bake in quick
oven. Glaze when removed from
oven, if desired.
Mrs. H. S.
Whiteman
Muffins
2 cups flour, 1teaspoon lard, 1
teaspoon butter, 1 cup milk, 1 egg, 3 tablespoons sugar, 3 tablespoons
baking powder, 1/2 teaspoon salt. Sift
flour, sugar, salt and baking powder. Add
lard and butter melted together, milk and egg.
Pour into buttered muffin tins and bake for 20 minutes.
Mrs. W. H.
Patterson
Raised
Biscuit
1 pint of warm milk, 1 teaspoon salt,
2 tablespoons sugar, 1/4 pound butter and lard mixed, 1 cup yeast, flour to
stiffen. For serving in the
evening, mix at 9 A. M. Make in a loaf at noon, and roll and cut into cakes
at 3 o'clock; bake 15 minutes at 5 o'clock.
Mrs. E. B. Godcharles
Spoon
Corn Bread
Heat one pint milk nearly to boiling,
gradually stir in 1/2 cup corn meal and cook until the consistency of mush,
add 1/2 teaspoon of baking powder and 1 teaspoon salt.
Add yolks of 3 eggs beaten until light; fold in egg whites beaten
stiff; pour into greased baking dish and bake 1/2 hour in slow oven.
Serve at once from dish in which it is baked.
Mrs. F. B.
Kerr
Nut
Bread
1 egg, 1 cup granulated sugar, 1 cup
English walnuts, 1 cup raisins, 1 1/2 cups milk, 4 cups sifted flour, a big
pinch salt, 4 tablespoons baking powder.
Beat eggs and sugar together, add nuts and raisins, milk and flour
alternately. Put in pans, let
stand 1/2 hour, then bake like bread 3/4 hour.
Mrs. Kate Bridge Heighberger
Dixie
Biscuit
3
pints flour, 2 eggs, 1/2 cup butter, 1 cup milk, 2 tablespoons sugar, 1/2 yeast cake dissolved in
1/2 cup of tepid water.
Mix early in morning. At
noon, knead lightly. At 4
o'clock, take out of mixing bowl, roll and cup into two different sizes.
Place one small cake on top of a larger one.
Let rise until 1/2 before supper.
Bake in quick oven.
Mrs.
J. R. McMurray
Parker House
Rolls
1
pint milk, scalded, add 1 pint water, 1 cup sugar, 1 cup butter and lard, 1 1/2
or 1 yeast cake. Stiffen,
let stand over night, work down and let raise, work and cut, fold and put in
pans, let raise and bake.
Mrs.
Alice Morgan
Parker House
Rolls
1
pint milk scalded and cooled. 4
tablespoons melted shortening (butter and lard mixed), 2 tablespoons sugar,
1 cake of Fleischmann's yeast, 3 pints sifted flour, 1 teaspoon salt.
Dissolve yeast and sugar in lukewarm milk.
Add shortening. Stir in
1 1/2 pints of flour, beating until smooth.
Let rise in warm place 1 hour or until light.
Add again 1 1/2 pints of flour and salt.
Knead and let rise 1 1/2 hours or until double in bulk.
Roll out until 1/4 inch thick and cut with biscuit cutter. Brush over with melted butter and fold over edge of knife.
Let rise until very light. Bake
in quick oven about 10 minutes. These
may also be set at night, using not quite 1/2 cake of yeast.
Add last 1 1/2 pints of flour in morning and proceed as directed. After taking rolls from oven brush over with a little melted
butter.
Isabel
Powell
Baking Powder
Biscuit
2
cups bread flour, 5 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon
lard, 3/4 cup milk and water mixed, 1 tablespoon butter.
Work butter and lard with tips of fingers into dry ingredients after
they have been twice sifted. Add
liquid gradually, making a soft dough.
Mrs.
E. Harder
Corn Bread
Mix
in 2 dishes. First dish—1 cup
flour, 1 cup corn meal, 2 teaspoons baking powder, pinch of salt. Second dish—1/2 cup sugar, 1/2 cup butter (melted), 2 eggs,
1 cup milk. Mix together, beat
well and bake.
Mrs.
Will Wallace
Pop-Overs
1
cup flour, 1/2 teaspoon salt; mix with milk enough to make a batter as thick
as cream; add 4 eggs; beat 5 minutes before putting in very hot pans.
Mrs.
B. A. Canavan
Pop-Overs
3
eggs beaten very light, 1 cup flour, 1 cup milk, pinch salt, beat all hard
with egg beater and bake in gem pans in hot oven.
Mrs.
M. Graves (DuBois)
Muffins
1
pint flour, 2 tablespoons sugar, 2 eggs, 1/2 teaspoon salt, 1/2 pint milk, 3
tablespoons melted butter, 2 tablespoons baking powder.
Will serve 12 people.
Mrs.
W. H. Denlinger
Cream Scones
2
cups flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 4 tablespoons
butter, 2 teaspoons sugar, 2 eggs, 1-3 cup cream.
Mix and sift together flour and baking powder, sugar and salt.
Rub in butter with tips of fingers.
Add eggs well beaten and cream.
Toss on a floured board, pat and roll to 3/4 inch in thickness.
Cut in squares, brush with white of egg, sprinkle with sugar and bake
in a hot oven 15 minutes.
Mrs.
E. Harder
Muffins
1
cup sour cream or sweet milk, 2 eggs well beaten, 1 tablespoon butter, 3
teaspoons baking powder, 1/2 teacup sugar, flour to make soft dough.
Bake 1/2 hour.
Mrs.
A.D. Rey
Drop Dumplings
for Sauer Kraut
2
eggs, 1 cup milk, 1 teaspoon baking powder, about 2 cups flour. Cook in kettle with kraut with lid on tight.
Mrs.
W. C. Miller
Emergency
Biscuit
2
cups flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons
butter, 1 cup milk. Sift dry
ingredients twice. Cut in
butter (or rub in lightly with fingers).
Add milk gradually. Drop
in greased muffin tins, brush with milk and bake in hot oven 12 minutes.
Mrs.
E. C. Reeves
Sweedish Rolls
1
cake yeast, 2 cups milk scalded, 1/2 cup butter, 1/4 cup sugar, 1 scant
teaspoon salt, whites of 2 eggs, 7 or 8 cups flour.
Melt the butter, dissolve sugar and salt in hot milk, when lukewarm
add yeast and beaten whites and flour enough to make a drop batter.
In the morning, add remainder of flour and knead 20 minutes.
Raise till light, then roll half an inch thick, spread all over with
a thin layer of butter, sugar, cinnamon and grated lemon rind.
Roll like a jelly roll, cut slices an inch wide, lay them with cut
side down on greased pans, when raised bake in hot oven 20 minutes.
Glaze with sugar dissolved in milk.
Mrs.
Hazard A. Murray
Nut
Bread
2
cups pastry flour, 1 cup graham flour, 1 teaspoon salt, 3 teaspoons baking
powder, 1 egg, 1/2 cup molasses, 1/4 teaspoon soda, 1 cup nut meats. Chop nuts fine. Sift
flour and graham flour, salt and baking powder together.
In another pan stir the soda into the molasses.
Add egg and milk. Beat until light.
Add nuts and add last mixture to the first.
Put in buttered baking pan and let stand for 15 minutes.
Bake 3/4 hour.
Mrs.
George Dimeling.
Rusk
1
cup new milk, 1 cup sugar, 1/2 pound butter, 5 eggs, 2 tablespoons yeast.
Mrs.
A. F. Boynton
Crust for Pot
Pie
1
quart of flour, 2 teaspoons baking powder, 1/2 cup butter or lard., 1 small
teaspoon salt. Grate one medium
sized raw potato. Mix as little
as possible. Spread with hands,
to fit the dish.
Mrs.
W. E. Wallace
Corn Bread
1
egg, 1 tablespoon butter, 2 tablespoons sugar, a little salt, 1 cup sweet
milk, 1 cup corn meal, 1 cup white flour, 2 teaspoons baking powder.
Mrs..
M. H. Denlinger
Pop-Overs
2
eggs, beaten separately, 1 cup sour milk, 1 teaspoon sugar, salt to taste, 1/4
teaspoon soda, 1 teaspoon baking powder, flour to make light batter. Bake
in greased rings.
Mrs.
S. Arthur Row
Wheat
Muffins
1
cup milk, 2 cups flour, 1/4 cup sugar, 2 eggs beaten separately, 2 teaspoons
baking powder. Butter the size
of egg; beat well and bake in quick oven, 20 or 30 minutes.
Mrs..
Reilly Lytle
Bran Muffins
Sift
together 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon soda, 1/2 teaspoon salt. Add 2 cups of
bran, 1 1/2 cups of milk. 1 egg
well beaten, 4 tablespoons baking molasses.
Mrs.
T. J. Norris
Corn Muffins
(small recipe)
1
1/2 cups flour, 3 tablespoons sugar, 1 1/4 tablespoon corn meal, 2 heaping
teaspoons baking powder, 3/4 cup milk, 3 tablespoons melted butter. Beat well
and bake in muffin rings.
Mrs.
Herbert Ballou, Providence, R.I.
Nut Bread
1
egg, 1 cup sugar, 1 1/2 cups milk, 1 cup walnut meats chopped, 4 cups sifted
flour, 4 heaping teaspoons baking powder, 1 teaspoon salt, pinch of nutmeg.
Mix in the order given. Put into two greased bread pans, let stand
for 20 minutes in warm place. Bake 1/2 hour.
Mrs.
H. B. Douglas
Nut Bread (One
Loaf)
1/2
cup milk, 1 egg, 1 cup nut meats, 1/2 cup sugar, 2 teaspoons baking powder, 2
cups flour. Sift flour and
baking powder together, add sugar and nut meats ground fine, then milk and
egg well beaten. Bake in
buttered bread tin.
Mrs.
Fred B. Livingston
Potato Buns
cup mashed potatoes, 1 cup granulated sugar, 1 cup yeast.
Take warm mashed potatoes, add sugar, mix until it is dissolved, add
yeast and let stand over night. In
the morning add 3 eggs well beaten with 1/2 cup of melted butter and lard.
Add to other mixture, add flour to make very stiff.
Let rise until about 2:30 P.M. Roll
out about 3/4 inch thick. Stand
in warm place until about 5:30. Bake
15 minutes in a moderate oven.
Alice
H. Dill
Sour Cream
Waffles
1
pint sour cream, 2 eggs, 1 pint flour, 1 tablespoon corn meal, 1 teaspoon
soda, 1/2 teaspoon salt. Beat
eggs separately, mix cream with beaten yolks, stir in flour, corn meal and
salt. Add soda dissolved in a
little sweet milk and lastly whites beaten to a stiff froth.
Mrs.
Philip Reed
Rolled Biscuit
Make
a regular biscuit dough.
Roll out in a large sheet about 1/2 inch thick.
Then spread with butter and cover well with brown sugar.
Roll like a jelly roll and cut in slices.
Mrs.
John R. Gearhart
Sweet Muffins
1/2
cup butter, 3/4 cup sugar, 2 eggs well beaten, 3 cups flour, 1 cup milk, 2
teaspoons baking powder. Bake
in gem pans.
Mrs.
Allison O. Smith
Flannell
Cakes
2
eggs, 2 cups flour, 2 cups sour milk, 2 tablespoons sugar, 2 1/2 teaspoons
baking powder, 1 1/2 level teaspoons salt, lump of butter size of walnut.
(No
name given)
