BREAD, BISCUITS AND ROLLS
BISCUITS
- 2 heaping tablespoons baking powder,
- 1 quart flour,
- 1 tablespoon butter,
- Salt.
Sift baking powder with flour, cream butter. Mix well with flour; add salt and enough cold water or milk (about one cup) to roll out easily. Make quickly and biscuits will be light. Roll about ¼ inch thick. Cut with biscuit cutter. Place on buttered pan and bake fifteen to twenty minutes in well heated oven.
CHILDREN'S BUNS
- 1 cake Fleischmann's Yeast,
- 2 cups milk, scalded and cooled,
- 1 tablespoonful sugar,
- 6 cups sifted flour,
- ½ cup butter,
- 1 cup sugar,
- 1 egg,
- 1 cup currants,
- ½ teaspoonful salt.
Dissolve the yeast and one tablespoonful sugar in lukewarm milk, and add to it three cups of flour to make an ordinary sponge. Beat well. Cover and set aside in a warm place to rise, for about an hour.
When light, add to it the butter and sugar creamed, egg well beaten, the currants, which have previously been floured, and the remainder of the flour, or sufficient to make a moderately soft dough, and salt with the last of the flour.
Knead lightly, or "throw and roll." Place in greased bowl, cover and set aside in a warm place, free from draft, to rise for about two to two and one-half hours. When well risen, turn out on a kneading board and mould into rolls. Place in well-greased pans, cover and let rise again for about one hour, or until double in bulk.
Brush with egg diluted with milk. Bake in a hot oven for about fifteen or twenty minutes. Upon removing from oven sprinkle with powdered sugar.
CINNAMON ROLLS
- 2 cups flour,
- 3 teaspoons baking powder,
- ⅔ cup milk,
- 2 tablespoons citron,
- ⅓ teaspoon cinnamon,
- ⅓ teaspoon salt,
- 2 tablespoons butter,
- ½ cup raisins or currants,
- 2 tablespoons sugar.
Mix flour with baking powder, salt, butter and milk the same as for biscuits. Roll ¼ inch thick, brush with melted butter, sprinkle with raisins, chopped fine, citron chopped fine, sugar and cinnamon. Form in a roll, cut in pieces about one inch long. Place in buttered tins endwise and bake ten minutes in hot oven.
CORN BREAD
- 1 cup corn meal,
- 1 cup flour,
- 4 teaspoons baking powder,
- 1 teaspoon salt,
- 1½ cups milk,
- 2 tablespoons melted shortening,
- 3 tablespoons sugar,
- 1 egg.
Mix and sift dry ingredients; add milk, shortening and beaten egg; beat well and pour into greased shallow pan. Bake in hot oven about twenty-five minutes.
CRULLERS
Cream one tablespoon butter with one cup sugar; add two eggs, pinch of salt, one cup of milk and flour enough to roll out stiff, with two teaspoons baking powder. Cut with cruller cutter and fry nice brown in plenty of butter or fat. Sprinkle with powdered sugar. Will make about thirty-two.
CROUTONS
Cut pieces of stale bread into cubes and brown in oven or in pan.
GINGER BREAD
- 1 cup seeded raisins,
- 1 cup brown sugar,
- ½ cup shortening,
- 1 teaspoon ginger (or to taste),
- 3 cups flour,
- 1 cup baking molasses,
- 1 cup boiling water,
- 1 teaspoon cinnamon,
- 1 teaspoon baking soda.
Put sugar, molasses and shortening into bowl, mix well, add water and baking soda, which has been dissolved in a little hot water; add ginger and cinnamon. Sift flour, add and beat well; last, add the well washed and dried raisins. Bake in Turk's head or brick pan, which has been lined with paper, in moderate oven forty minutes.
KRUMMEL TORTA
- ½ cup dried bread crumbs,
- 1 cup sugar,
- 2 teaspoons baking powder,
- 1 cup dates,
- 1 cup walnuts,
- 2 eggs.
Grind crumbs mixed with sugar, baking powder, chopped dates and chopped walnuts. Beat eggs and stir into the above mixture. Bake in medium hot oven ten minutes. Let cool and serve with whipped cream or pudding sauce.
LEMON PUFFS
Beat yolks of three eggs well with one-half cup powdered sugar, add one-fourth teaspoonful salt, rind and juice of one-half lemon, then whites, beaten stiff, and stir in two cups of flour. Bake in muffin tins as soon as mixed, in moderate oven.
POP OVERS
Mix one cup of flour with one egg and one cup of milk. Add one-half teaspoon salt and beat well. Butter muffin pans, fill half way and bake about twenty minutes.
POTATO BREAD
Boil four or five good-sized mealy potatoes with skins on two days before making bread. Set a dough of three pounds flour, one cake Fleischmann's compressed yeast, grate the potatoes, two tablespoonfuls salt, one-fourth pound unsalted butter, and boiled, cooled-off milk, to make a stiff dough. Cover and keep warm until risen enough. Butter pans, make into loaves, let rise again and bake in hot oven about three-fourths of an hour.
RICH MUFFINS
Cream two heaping tablespoonfuls butter with two-thirds cup of sugar; add well-beaten yolks of three eggs, three-fourths cup milk, two cups flour, sifted, with two teaspoonfuls making powder, and, lastly, the well-beaten whites. Bake in hot oven in muffin pans.
WHOLE WHEAT NUT BREAD
- 2 cups whole wheat flour,
- 2 cups white flour,
- 2 tablespoons sugar,
- 3 teaspoons baking powder,
- 1 lb. dates cut small,
- 1 cup chopped walnuts,
- ⅓ cup molasses,
- ¼ teaspoon soda,
- 1¾ to 2 cups milk,
- 1 teaspoon salt.
Sift together white flour, sugar, salt and baking powder, and add to whole wheat flour. Add dates, walnuts and milk. Beat molasses and soda; add to former mixture. Bake in one large or two small greased loaf pans about one hour in moderate oven.