Hot Breads and Griddle-Cakes

Bakers' bread is now so generally used in place of home-made bread, except in those households where professional cooks are employed, that the ordinary recipes for yeast bread have been omitted from this book.

Baking-Powder Biscuit

Ingredients

1 cup flour
2 teaspoons baking-powder
½ teaspoon salt
½ tablespoon butter
½ tablespoon lard or similar fat
6 or 7 tablespoons milk

Utensils

Mixing-bowl
Sifter
Palette-knife
Bread-board
Rolling-pin
Biscuit-cutter
Baking-pan

Directions

1.

Sift the flour, baking-powder, and salt together into a mixing-bowl.

2.

Add the butter and lard, and with the finger-tips rub and work this shortening into the dry materials until no lumps remain.

3.

Add the milk, a little at a time, and with a palette-knife mix until all the dry materials are moistened.

4.

Sprinkle flour on the bread-board and rolling-pin, place the dough on the board and toss it about lightly until it is coated with flour.

5.

With the rolling-pin roll out the dough lightly into a sheet about ½ inch thick, dip the biscuit-cutter into the flour and cut the biscuits out from the sheet of dough. The scraps of dough left after cutting should be worked up again into a ball of dough, rolled out, and cut as before.

6.

Place the biscuits in a baking-pan, and bake in a hot oven about ten minutes, or until lightly browned.

Plain Muffins

Ingredients

1 egg
½ cup milk
1 cup flour
2 teaspoons baking-powder
½ teaspoon salt
½ tablespoon sugar
2 tablespoons butter

Utensils

Mixing-bowl
Dover beater
Sifter
Tablespoon
Small saucepan
Muffin-pans

Directions

1.

Break the egg into a mixing-bowl, beat it, and stir the milk into it.

2.

Mix the flour, baking-powder, salt, and sugar in the sifter, and sift these into the milk and egg, stirring well together.

3.

Melt the butter in a small saucepan, add it to the batter, and beat thoroughly.

4.

Butter the muffin-pans, and fill them about two-thirds full of the batter.

5.

Bake in a moderate oven about twenty minutes, or until the muffins are browned.

Rice or Oatmeal Muffins

Follow the directions for Plain Muffins as given above, adding ½ to ¾ of a cup of cold cooked rice or oatmeal to the batter before pouring it into the muffin-pans.

Blueberry Muffins

Ingredients

2 tablespoons butter
3 tablespoons sugar
1 egg
½ cup blueberries
1¼ cups flour
2 teaspoons baking-powder
½ teaspoon salt
½ cup milk

Utensils

Mixing-bowl
Tablespoon
2 small bowls
Dover beater
Colander
Sifter
Muffin-pans

Directions

1.

"Cream" the butter in a mixing-bowl.

2.

Add the sugar, and "cream" again.

3.

Beat the egg in a small bowl, and stir one-half of it only (about 2 tablespoons) into the butter and sugar.

4.

Wash the berries in a colander, let the water drain off, then put them into a small bowl and sift ¼ cup of flour over them, mixing well.

5.

Mix the rest of the flour with the baking-powder and salt in a sifter, and sift it, a little at a time and alternately with the milk, into the butter-sugar-egg mixture, and beat thoroughly.

6.

Stir the berries into the batter.

7.

Butter the muffin-pans, fill them two-thirds full of the batter, and bake in a moderate oven twenty to thirty minutes, or until lightly browned.

Remarks

Small raisins or dried currants may be used instead of the blueberries, if desired.

Corn Bread or Muffins

Ingredients

1 egg
1 cup milk
¾ cup corn-meal
¾ cup flour
3 teaspoons baking-powder
¾ teaspoon salt
1 tablespoon sugar
2 tablespoons butter

Utensils

Mixing-bowl
Dover beater
Tablespoon
Sifter
Small saucepan
Muffin-pan or cake-pan

Directions

1.

Beat the egg in a mixing-bowl.

2.

Add the milk, and stir.

3.

Measure the flour, salt, baking-powder, and sugar into the sifter, and sift it into the milk and egg, stirring well together.

4.

Melt the butter in a small saucepan, add it to the batter, and beat thoroughly.

5.

Butter the muffin-pans or cake-pan. Pour the batter into the cake-pan, or fill the muffin-pans two-thirds full of the batter.

6.

Bake in a moderate oven about twenty minutes, or until browned on top.

Remarks

Sour milk may be used instead of sweet milk. In this case use only 1 teaspoon of baking-powder, and stir ½ teaspoon of soda into the sour milk.

Melted bacon grease or similar fat may be used instead of butter.

Popovers

Ingredients

1 egg
1 cup milk
1 cup flour
½ teaspoon salt

Utensils

Mixing-bowl
Dover beater
Sifter
Large spoon
Muffin-pans

Directions

1.

Beat the egg in a mixing-bowl.

2.

Add the milk, and stir together.

3.

Sift the flour and salt into the milk and egg, and stir.

4.

Beat steadily with the dover beater for at least five minutes.

5.

Butter the muffin-pans thoroughly and pour the batter into them, filling them two-thirds full.

6.

Bake in a moderate oven for twenty-five minutes. After the first fifteen minutes of baking, the heat should be reduced somewhat.

Remarks

Popovers should always be served hot from the oven—if allowed to cool even slightly, they become soggy and unpalatable.

French or Fried Bread

Ingredients

4 slices of bread
2 eggs
¼ cup milk
Salt
Fat for Frying

Utensils

Bowl
Dover beater
Frying-pan
Long-handled fork

Directions

1.

Beat the egg in a bowl, and stir the milk and salt in with it.

2.

Dip each slice of bread in the beaten egg and milk.

3.

Fry the slices in hot fat in a frying-pan, until well browned on both sides.

Remarks

Serve plain, or with maple syrup.

Milk Toast

Ingredients

4 slices of bread
White Sauce No. 1
Boiling water

Directions

1.

Toast the bread, and keep it in a warm place until the sauce is made.

2.

Make White Sauce No. 1 in accordance with the directions.

3.

Pour 1 tablespoon of boiling water over each slice of toast, place the slices in a serving-dish, and pour the White Sauce over them.

Remarks

To make Cream Toast, use twice as much butter for the White Sauce, or substitute cream for milk.

Wheat Cakes

Ingredients

1 egg
1 cup milk
1 cup flour
1 teaspoon baking-powder
½ teaspoon salt
½ tablespoon butter
Piece of salt pork

Utensils

Mixing-bowl
Dover beater
Sifter
Tablespoon
Small saucepan
Pancake-turner
Griddle or frying-pan

Directions

1.

Break the egg into a mixing-bowl, beat it, and remove half of it (about 2 tablespoons), stirring the milk with what remains in the bowl.

2.

Measure the flour, baking-powder, and salt into the sifter, and sift into the milk and egg, stirring well.

3.

Melt the butter in a small saucepan, add it to the batter, and beat thoroughly.

4.

Set the griddle or frying-pan over the fire, and when it is very hot rub it with the salt pork.

5.

Pour the batter on the griddle or frying-pan by the tablespoonful, letting each spoonful spread as much as it will before adding another, and keeping them well separated.

6.

Run the pancake-turner beneath each cake once or twice while it is cooking; and when it has slightly browned on the bottom, turn it over and allow the other side to brown.

7.

Grease the griddle or frying-pan often between the various relays of cakes.

Remarks

Sour milk may be used with this recipe, in which case omit the baking-powder and mix ½ teaspoon of soda with the sour milk.

Buckwheat Cakes

Ingredients

2 cups milk
⅓ cup fine bread crumbs
½ teaspoon salt
¼ yeast cake
½ cup luke-warm water
1¾ cups buckwheat flour
1 tablespoon molasses
Piece of salt pork

Utensils

Double-boiler
Mixing-bowl
Small bowl
Mixing-spoon
Pancake-turner
Griddle or frying-pan

Directions

1.

Scald the milk in a double-boiler.

2.

Measure the bread crumbs and salt into a mixing-bowl, add the milk to them, mix, and let stand thirty minutes.

3.

Measure the lukewarm water into a small bowl, add the yeast to it, and with a spoon stir and rub the yeast until it is dissolved.

4.

Pour the liquid yeast into the milk and bread crumbs, mix, and add the buckwheat flour. Beat well, and let the mixture stand overnight, covering the bowl with a clean towel.

5.

In the morning add the molasses, and stir well.

6.

Cook on a griddle or frying-pan as directed in the preceding recipe for Wheat Cakes.

Corn Cakes

Follow the same general directions as given for Wheat Cakes, but use only ½ cup of flour, and add ½ cup of corn-meal.

Eggs

The Plain Sailing Cook Book

Fruits

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BY

Book Cover The Plain Sailing Cook Book Beige Minimalistic Cookbook Digital Notebook Cover (3D) 2.png

Susanna Shanklin Browne

SOURCE

Public Domain

Hot Breads and Griddle-Cakes

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