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
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
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
- 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
- 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
- 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
- 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
- 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
- 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
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