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
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- 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
- Sift the flour, baking-powder, and salt together into a mixing-bowl.
- Add the butter and lard, and with the finger-tips rub and work this shortening into the dry materials until no lumps remain.
- Add the milk, a little at a time, and with a palette-knife mix until all the dry materials are moistened.
- 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.
- 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.
- Place the biscuits in a baking-pan, and bake in a hot oven about ten minutes, or until lightly browned.
Plain Muffins
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- 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
- Break the egg into a mixing-bowl, beat it, and stir the milk into it.
- Mix the flour, baking-powder, salt, and sugar in the sifter, and sift these into the milk and egg, stirring well together.
- Melt the butter in a small saucepan, add it to the batter, and beat thoroughly.
- Butter the muffin-pans, and fill them about two-thirds full of the batter.
- Bake in a moderate oven about twenty minutes, or until the muffins are browned.
Rice or Oatmeal Muffins
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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
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- 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
- "Cream" the butter in a mixing-bowl.
- Add the sugar, and "cream" again.
- Beat the egg in a small bowl, and stir one-half of it only (about 2 tablespoons) into the butter and sugar.
- 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.
- 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.
- Stir the berries into the batter.
- 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
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- 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
- Beat the egg in a mixing-bowl.
- Add the milk, and stir.
- Measure the flour, salt, baking-powder, and sugar into the sifter, and sift it into the milk and egg, stirring well together.
- Melt the butter in a small saucepan, add it to the batter, and beat thoroughly.
- 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.
- 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
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- Ingredients
- 1 egg
- 1 cup milk
- 1 cup flour
- ½ teaspoon salt
- Utensils
- Mixing-bowl
- Dover beater
- Sifter
- Large spoon
- Muffin-pans
- Directions
- Beat the egg in a mixing-bowl.
- Add the milk, and stir together.
- Sift the flour and salt into the milk and egg, and stir.
- Beat steadily with the dover beater for at least five minutes.
- Butter the muffin-pans thoroughly and pour the batter into them, filling them two-thirds full.
- 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
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- Ingredients
- 4 slices of bread
- 2 eggs
- ¼ cup milk
- Salt
- Fat for Frying
- Utensils
- Bowl
- Dover beater
- Frying-pan
- Long-handled fork
- Directions
- Beat the egg in a bowl, and stir the milk and salt in with it.
- Dip each slice of bread in the beaten egg and milk.
- 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
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- Ingredients
- 4 slices of bread
- White Sauce No. 1
- Boiling water
- Directions
- Toast the bread, and keep it in a warm place until the sauce is made.
- Make White Sauce No. 1 in accordance with the directions.
- 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
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- 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
- 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.
- Measure the flour, baking-powder, and salt into the sifter, and sift into the milk and egg, stirring well.
- Melt the butter in a small saucepan, add it to the batter, and beat thoroughly.
- Set the griddle or frying-pan over the fire, and when it is very hot rub it with the salt pork.
- 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.
- 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.
- 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
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- 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
- Scald the milk in a double-boiler.
- Measure the bread crumbs and salt into a mixing-bowl, add the milk to them, mix, and let stand thirty minutes.
- 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.
- 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.
- In the morning add the molasses, and stir well.
- Cook on a griddle or frying-pan as directed in the preceding recipe for Wheat Cakes.
Corn Cakes
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Follow the same general directions as given for Wheat Cakes, but use only ½ cup of flour, and add ½ cup of corn-meal.
Warning: Display title "Hot Breads and Griddle-Cakes" overrides earlier display title "".
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- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition
