The Pilgrim Cook Book/Baking Powder Breads and Coffee-cakes
Baking Powder Breads and Coffee-cakes
Baking Powder Biscuits.
Four cups flour, 1 teaspoon salt, 4 teaspoons baking powder, 1 tablespoon each of butter and lard, 2 cups milk. Sift the dry ingredients; cut and rub the butter and lard into the mixture; add milk gradually. Turn on well floured board, roll lightly to 1 inch thick, cut with biscuit cutter and bake in a hot oven from 15 to 20 minutes.—Mrs. Graser.
Bran Bread.
Two cups bran, 1 cup white flour, 1½ cups buttermilk, ½ cup sugar, 1 teaspoon salt, 1 heaping teaspoon soda, 1 heaping teaspoon baking powder. Mix bran, flour, sugar, salt and baking powder together well. Add soda to buttermilk and then to mixture. Place in greased pans. Let rise ½ hour and bake 1 hour. This makes 2 loaves.—Mrs. R. Shotts.
Brown Bread.
Two and one-half cups of sour milk, ¾ cups of molasses, 1 teaspoon salt, 2 teaspoons soda in 1 cup white flour, 2 cups bran, 2 cups graham flour. If you haven’t both, 4 cups of either kind of flour will do and 1 cup raisins. Bake about an hour in covered tins. I use baking powder cans and only fill them half full. They raise so much.—Mrs. G. H. Rausch.
Brown Bread.
One cup brown sugar 1 teaspoon butter, 1 egg, 1 teaspoon salt, 1 teaspoon soda, 1 quart graham flour, enough sour milk to make a rather stiff batter. Bake slowly from ¾ to 1 hour.—Mrs. H. Tischer.
Boston Brown Bread.
One cup yellow meal, ½ cup rye meal, ½ cup graham flour, ½ cup wheat flour, 1 cup milk, ½ cup molasses, ¼ teaspoon salt. Mix well together, pour into greased brown bread mould. Steam 3 hours; dry off 10 minutes in oven. If sour milk is used, use 1 teaspoon soda in milk. If sweet milk is used add 1½ teaspoons baking powder.—Mrs. H. Kaeppel.
Cinnamon Rolls.
Two cups flour, 4 teaspoons baking powder, 4 tablespoons butterine, ¾ cup milk, pinch of salt, ½ cup sugar. Cut butterine into the dry ingredients and add milk, a little at a time. Roll the dough out to about ½ inch and spread 2 tablespoons melted butter over. Sprinkle 2 tablespoons sugar and 1 teaspoon, cinnamon with ⅓ cup of raisins over top. Roll up in jelly roll fashion and cut into 1 inch pieces. Place close together in greased tin and bake 15 to 20 minutes in moderate oven.—Mrs. E. J. Keuer.
Apple Coffee Cake.
One large cup flour, or 1¼ cups, 2 teaspoons baking powder, ¼ teaspoon salt, ½ cup sugar, 3 tablespoons shortening, lard and butter. Put 1 egg in cup, beat, and fill with milk. Mix all well together. Flour hands and spread in baking pan; cover top with apples and sugar and little cinnamon; put bits of butter on if you like. Bake about 20 minutes. This is very good.—Mrs. Klipp.
Coffee Cake.
One-half cup butter, 1 cup sugar, 1 cup milk, 2 eggs, 2 cups flour, 2 teaspoons baking powder, put in coffee cake tins, then strew over the top, well mixed, ¼ cup grated bread-crumbs, ¼ cup sugar, 1 teaspoon cinnamon, over this put ¼ cup melted butter.—Mrs. W. H. Bruedigam.
O’ Ma Kuehl’s Tea Cake.
Crumb Cake.
Two cups flour, 1½ cups sugar, ¾ cup butter, 2 teaspoons baking powder. Mix with the hands until flakey then set aside ½ cup of this mixture. Yolks of 2 eggs well beaten, mix with ¾ cups milk; add this to the first mixture, then add the stiffly beaten whites of eggs, 1 teaspoon vanilla. Mix well and put in tins; add 1 teaspoon cinnamon to the ½ cup crumbs; spread on top of cake. Bake in slow oven about 30 minutes.—Mrs. H. Schoenwolf.
Delicious Corn Bread.
Two cups cornmeal, 1 quart milk, 4 eggs, 1 tablespoon melted butter, 1 teaspoon salt, 1 teaspoon sugar. Beat the eggs thoroughly, add the meal, butter, salt and sugar and when well mixed, the milk which has been put over the fire to scald. Pour into a buttered pan and put at once into the oven. The batter is very thin but needs no more meal as the eggs will stiffen sufficiently.—Mrs. Albrecht.
Cream Cornmeal Puffs.
Mix well together 1½ cups cornmeal, 1½ cups flour, 2 tablespoons sugar and 1 teaspoon salt. Beat the yolks of 2 eggs, add 1½ cups cream and ½ cup milk and stir into the dry mixture. Beat well, stir in the stiffly whipped whites of the eggs and 2 teaspoons baking powder and bake in well greased gem pans in a hot oven.—Mrs. Albrecht.
Cornmeal Muffins.
One-half cup butter, ½ cup sugar, 1 cup milk, 2 eggs, pinch of salt, 1 cup of cornmeal (white), 1 cup flour. Add little more flour to batter, not too stiff, like cake batter. One and one-half heaping teaspoons baking powder. Bake in buttered gem pans in moderate oven.—Mrs. H. G. Thoms.
Gingerbread.
Gingerbread.
One cup sour milk, 1 cup shortening, 1 cup molasses, 2 eggs, 1½ cups sugar, 4 cups flour, 2 teaspoons soda, 2 teaspoons cinnamon, ½ teaspoon cloves, 1 tablespoon ginger. Bake slowly in dripping pan at least 40 minutes. Add no more flour.—Mrs. Edw. H. Pierce.
Graham Bread.
Two cups sour milk, 2 eggs, ½ cup molasses, 2 level teaspoons soda, pinch salt, 1 cup white flour and enough graham to make a stiff batter. Small teaspoon baking powder in the white flour. Bake 1 hour.—Mrs. E. Pierce.
Graham Nut Bread.
Two cups white flour 2 cups graham flour, 4 teaspoons baking powder, 1 teaspoon salt, 1 cup sugar. Sift together and add 2 eggs, 2 cups milk, 1 cup walnuts (cut not too fine, rather medium). Beat well and put in buttered pans. Let raise 20 minutes and bake in moderate oven.—Mrs. H. Berger.
Kugelhupf.
Three eggs, 1 scant cup sugar, 1 large tablespoon butter, 1 scant cup currants (floured), 3 cups of flour, 1 teaspoon salt, 1½ cups of milk, 2 heaping teaspoon of baking powder. Put into form pan. Bake ¾ hour, in moderate oven.—Mrs. R. Baur.
Tea Muffins.
Work butter size of an egg into 2 cups flour, add ½ teaspoon salt, 2 tablespoon sugar, 2 even teaspoons baking powder and stir together thoroughly. Beat 1 egg, add to it 1 cup of milk, mix it with the flour quickly, and bake in a hot oven.—Mrs. R. Baur.
Twin Mountain Muffins.
Nut Bread.
One cup brown sugar, 2 cups sweet milk, 1 cup chopped nuts, 4 cups flour, 1 teaspoon salt, 4 teaspoons baking powder, 2 eggs. Mix and let stand in pans 20 minutes, then bake 1 hour in slow oven.—Mrs. Wm. Fredericks.
Nut Bread.
One cup chopped walnuts or hickory nuts, 4 cups flour mixed with 4 teaspoons baking powder, 1 tablespoon salt, 2 tablespoons sugar, 2 cups milk, 1 egg beaten light. Let rise 1 hour. Bake in 1 loaf for 1 hour.—Mrs. O. Kleppisch.
Whole Wheat Nut Bread.
One egg, ½ cup sugar, ½ teaspoon salt, 1½ cups sweet milk, 1 cup chopped walnuts, 2 cups whole wheat flour, 1½ cups white flour, and 3 teaspoons baking powder. Mix and allow to rise 20 minutes, then bake in a moderate oven for 45 minutes.—Mrs. A. J. Koehneke.
Pop-Overs.
Two eggs, 1 cup flour, 1 cup milk, 1 level teaspoon salt. Beat hard, and bake 35 minutes in moderate oven.—Helen Lindau.
Chinese Cook’s Recipe for Pop-Overs.
You takee him 1 egg, 1 lit cup milk, you fixee him 1 cup flou’ on sieve, take pinch salt; you not put him in lump. You move him egg lit bit slow, you put him milk in, all time move; you makee him flou’ go in, not move fast so have no spots. Make but’led pan all same wa’m not too hot. Put lee him in oven. Now you mind you business. No likee woman run look at him, all time. Him done all same time biscuit.—Sing Lee.
Blueberry Shortcake.
Sauce for Orange Shortcake.
Peel oranges, remove white skin and slice as thin as possible. Putsible. Put 1 cup sugar, ½ cup water and orange juice in a saucepan and let boil a little. Pour this syrup over a well beaten egg; beat as for cake frosting. Cover cake with sliced oranges and pour sauce over.—Mrs. Semmlow.