BREADS AND BISCUITS MADE WITHOUT YEAST

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My Favorite Corn Bread

Take one and a quarter cups of corn meal. Pour over this one and a quarter cups of boiling water and stir till it thickens. Add two teaspoonfuls of shortening, one teaspoonful of salt, one half cup of milk, and one well-beaten egg. Beat well, and just before putting into the pan sift in three teaspoonfuls of baking powder. Mix lightly and bake at once.

If the water is not boiling, the bread will be a failure.

White Corn Muffins

Take one cup of bolted meal, and one cup of boiling water. Stir till stiff. Add two teaspoonfuls of shortening, one teaspoonful of salt, and one well-beaten egg, and last two teaspoonfuls of baking powder. Bake in hot muffin pans.The dough will be quite stiff when put into the pans, but will be delicate when cooked.

Afternoon Tea Muffins

Use the above recipe and bake in very small pans. When baked break open a little on one side and put in a bit of butter and serve at once.

Luncheon Corn Bread

Put two tablespoonfuls of shortening, preferably bacon fat, in a bread loaf pan and set it in the oven to get hot. Beat one egg light, and add one half cup of milk or water and one cup of corn meal, two teaspoonfuls of baking powder and one half teaspoonful of salt. Beat well and pour in the melted shortening. Beat again and put into the pan in which the shortening was melted. Lay thin slices of bacon on top of the dough and bake in a moderate oven.

Corn Meal Muffins

Put one cup of milk and one of water in the double boiler, and when it is scalding stir in gradually one cup of corn meal. Stir till smooth and let it cook ten minutes. Add two teaspoonfuls of shortening and one of salt, and set it aside till cool. Then add the well-beaten yolks of two eggs, one teaspoonful of baking powder, and the beaten whites of the eggs. Bake in hot muffin pans.

New England Spider Corn Bread

Take one and one quarter cups of granulated corn meal, one teaspoonful of soda, and one teaspoonful of salt. Sift together and add two well-beaten eggs and two cups of sour milk or buttermilk. Put two tablespoonfuls of shortening in an iron frying-pan and set it on the top of the stove to melt. When hot pour in the corn mixture and set the pan back on the stove. Pour over it gently without mixing one cupful of cold sweet milk. Bake on the middle grate of the oven for about half an hour. It will be creamy when done. Run a knife round the edge of the frying-pan to loosen the cake and turn it over on to a cover. Put a large plate over it and reverse it and the cake is right side up and unbroken. Do not cut it till it is on the table. It must be eaten hot.

Cereal and Corn Bread

To one well-beaten egg add one and a quarter cups of buttermilk or sour milk. Sift together one cup of corn meal, one half cup of whole wheat flour, one teaspoonful of salt and one of baking powder, and one half teaspoonful of soda. Add this to the egg and milk and beat well; add one cup of cold cooked rice or any cooked cereal. Bake in two layer cake pans for half an hour. Take from the pans and pile one on the other, spreading butter between. Serve hot.

This can be made with sweet milk by substituting two teaspoonfuls of baking powder for the soda. It will make sixteen muffins if preferred that way.

Always use a little baking powder with the soda and sour milk; it makes the bread lighter.

Corn Meal Drop Biscuit

To one cup of corn meal add one cup of boiling water and stir till it is thick. Add one teaspoonful of salt and the same of sugar and butter. Mix well, and then stir in one half cup of milk. Sift three teaspoonfuls of baking powder with one cup of whole wheat flour and add it to the corn meal. The meal still being hot the mixture will be foamy. Add enough more flour to make a stiff dough and drop from a spoon on a buttered pan and bake in a good oven. If the dough is too thin they will spread and be flat when baked.

These may be made with rye flour instead of the wheat.

Corn Meal Biscuit

Pour one cup of boiling water over one cup of corn meal, preferably bolted meal. Stir well, and when it thickens add two tablespoonfuls of butter substitute and one teaspoonful of salt. Let it stand till cool. Sift together one cup of whole wheat flour and four teaspoonfuls of baking powder. Add to corn meal enough more whole wheat flour to make a dough that can be handled. Knead lightly and pat out three fourths of an inch thick. Cut with small biscuit cutter and bake in a brisk oven, about twenty minutes.

Barley Biscuit

Sift together one cup of barley flour, one cup of whole wheat flour, one teaspoonful of salt, and four teaspoonfuls of baking powder. Work in with two knives or with the fingers two tablespoonfuls of butter substitute or drippings. Add enough milk, about three fourths cup, to make a dough that can be handled. Roll out three fourths of an inch thick and bake in a good oven twenty-five minutes.

Oatmeal Muffins

To one cup of scalding milk add three fourths cup of rolled oats. Let them stand five minutes. Add one tablespoonful of shortening, one teaspoonful of salt, one and a half cups of whole wheat flour, in which have been sifted four teaspoonfuls of baking powder, and last of all one well-beaten egg. Bake in hot gem pans.

Blueberry Cake

Cream one tablespoonful of shortening with one cup of sugar. Add one well-beaten egg and beat well. Add one cup of milk and four cups of whole wheat flour, four teaspoonfuls of baking powder, and two cups of floured berries. Put in large shallow pan, sprinkle sugar over the top. Bake in good oven.

Rye and Indian Puffs

Mix together two thirds of a cup of corn meal and the same of rye meal, one teaspoonful of sugar, half a teaspoonful of salt. Beat the yolk of one egg very light and add it to one cup of milk. Add this gradually to the meal mixture and beat well. Beat the white of the egg till dry and fold it in quickly. Bake at once in hot muffin pans.

Old-Fashioned “Scalt Cake”

Take two cups of bolted corn meal, two teaspoonfuls of salt, and one teaspoonful of butter. Pour over this two and one half cups of boiling water and stir till it thickens. Spread it half an inch thick on a hot buttered griddle and cook twenty minutes. Spread the top with softened butter and turn the cake and bake twenty minutes on the other side.

Corn Dodgers (1)

Put into a bowl one and one half cups of corn meal, one teaspoonful of sugar, one teaspoonful of butter, and half a teaspoonful of salt. Pour over it, stirring all the time, one and one half cups of boiling water. When thoroughly mixed and thick form into cakes and fry in hot bacon fat.

Corn Dodgers (2)

To two cups of bolted corn meal add two cups of boiling water and stir till it thickens and looks cooked. Add one teaspoonful of salt and two tablespoonfuls of thick cream. Mix well and put in spoonfuls on a well-buttered and hot griddle. If all the directions have been followed, they will be stiff enough so it will be necessary to spread them with a knife to make them no more than half an inch thick. Before turning spread a little butter on the uncooked side or they will stick. It will take half an hour to cook them. These are delicious.

Whole Wheat Biscuit

Take two cups of whole wheat flour, four teaspoonfuls of baking powder, and one teaspoonful of salt sifted together. Work in three tablespoonfuls of shortening and add enough milk to make a dough that can be handled. Roll out three fourths of an inch thick and cut in two-inch squares. Bake in rather a hot oven.

Whole Wheat Popovers

Popovers must be baked either in stoneware cups or thick metal ones and they must be well greased and hissing hot.Mix one and one half cups of sifted whole wheat flour and the same amount of milk to a smooth batter. Add two well-beaten eggs and half a teaspoonful of salt. Beat hard with an egg-beater for a few minutes and half fill the hot cups. These need quite a hot oven, but if it is too hot at first they will bake before they pop.

Whole Wheat Muffins (1)

Cream one quarter of a cup of shortening with one quarter of a cup of sugar. Add one well-beaten egg. Sift together one and a half cups of whole wheat flour, three teaspoonfuls of baking powder, and half a teaspoonful of salt. Add to the first mixture, alternating with one half cup of milk. Bake in muffin pans about half an hour.

Whole Wheat Muffins (2)

Sift together three and one half cups of whole wheat flour, two tablespoonfuls of baking powder, one teaspoonful of salt, and a quarter of a cup of sugar. Add gradually one and one third cups of milk and one well-beaten egg; add last of all three tablespoonfuls of melted shortening. Bake in muffin pans.

Oatmeal Gems

Soak overnight two cups of rolled oats in two cups of sour milk. In the morning add two well-beaten eggs, one teaspoonful of salt, one teaspoonful of soda sifted with one cup of rye flour. Beat well and bake in hot muffin pans.

Oatmeal Muffins (1)

To one cup of cold oatmeal, thoroughly mixed with one cup of milk, add one teaspoonful of salt,—unless the oatmeal was already salted, then use less,—one well-beaten egg, one and one half cups of whole wheat flour, and three teaspoonfuls of baking powder. These can be made without the egg. No shortening is necessary.

Oatmeal Muffins (2)

Soak two cups of rolled oats overnight in one and one half cups of sour milk. In the morning add one tablespoonful of melted shortening, one tablespoonful of sugar, one well-beaten egg, one teaspoonful of soda, one half teaspoonful of salt, and one cup of whole wheat or graham flour. Bake in hot muffin pans in a hot oven.

Oatmeal and Rye Muffins

To one cup of cooked oatmeal, mixed with one cup of milk, add one cup of rye flour, one half teaspoonful of salt, and three teaspoonfuls of baking powder. Bake in hissing hot muffin pans.

When cooked cereal is used, it is difficult to say just how much liquid to use because the cereal may be more or less moist.

Rye Muffins

Sift together one cup of rye flour, three teaspoonfuls of baking powder, and one half teaspoonful of salt. Add one cup of rye meal and mix with one and a half cups of milk. Bake in hot muffin pans.

If a richer muffin is desired add one tablespoonful of shortening and a well-beaten egg.

Rye Popovers

To have popovers pop they must be baked in either thick stoneware cups or in thick iron or aluminum muffin pans which should be cup-shaped.

Sift together one teaspoonful of sugar, one teaspoonful of salt, and one and a half cups of rye flour. Stir in gradually one and a half cups of milk. Beat two eggs very light and add to the batter, and beat with an egg-beater for three minutes. Half fill hissing hot muffin cups and bake in a hot oven.

Graham Muffins

Mix together one cup of graham meal, three quarters of a cup of whole wheat flour, one quarter of a cup of sugar, one teaspoonful of salt, and four teaspoonfuls of baking powder. Add gradually one cup of milk and one well-beaten egg, and last of all three tablespoonfuls of melted shortening, beat well and bake in a hot oven.

Rice Flour Biscuit

Take one cup of whole wheat flour, one cup of rice flour, one half teaspoonful of salt, and three teaspoonfuls of baking powder sifted together. Add two tablespoonfuls of shortening and work it into the flour. When well mixed add enough milk to make a soft dough. Drop by spoonfuls upon a baking sheet and bake in a brisk oven.

Sweet Potato Biscuits

To three quarters of a cup of sweet potato that has been cooked and rubbed through a sieve add two cups of whole wheat flour, one teaspoonful of salt, three teaspoonfuls of baking powder. Work in two tablespoonfuls of shortening and add enough sweet milk to make a dough that can be handled. Roll out three fourths of an inch thick. Cut and bake in a hot oven. Serve hot. These are especially good with coffee.

Potato Cakes

Mash four large hot boiled potatoes with one tablespoonful of shortening, one cup of sweet milk, and a little salt. Sift together one cup of whole wheat flour and two teaspoonfuls of baking powder and add to the potato mixture. If not stiff enough to roll out, add a little more flour. Cut in cakes with a biscuit cutter and bake brown. Serve very hot.

Whole Wheat Shortcake

Take two cups of whole wheat flour sifted, with four teaspoonfuls of baking powder and one teaspoonful of salt. Work in two tablespoonfuls of shortening, and add milk enough to make as soft a dough as can be handled. Work slightly on the board and divide into two parts. Pat them out into rounds to fit a round pan or pie plate. Put one in the plate and spread with butter and put the other on top. Bake and split where the butter was put. Use with berries, peaches, or with creamed chicken or oysters.


                                                                                                                                                                                                                                                                                                           

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