The Aunts' Cook Book

1 quart of flour 1 heaping tablespoonful of lard 1 teaspoonful of salt and butter mixed with 3/4 of 1 tablespoonful of sugar a yeast cake 3 eggs well beaten Make the dough with warm water in winter and with cold water in summer. It should be the consistency of light bread dough, or rather softer. Let it rise for 4 or 5 hours. Touch lightly, and turn into a buttered cake mold, and bake without a second kneading. It will take nearly 40 minutes to bake. 8 Bread and Buns Aunt Virginia's Sally Lunn 1 quart of sifted flour 3 tablespoons of sugar 1 heaping teaspoon of bak- 5 whites of eggs ing powder, sifted in the flour 3 yolks beaten separately Piece of butter size of goose 1 cup of milk egg Mixing of the loaf: Cream butter and sugar, then add egg yolks, then the milk, then the flour and egg-whites. Bake in a moderate oven in rather deep pans. Aunt Elinor's Corn Bread 1 cup flour 2 tablespoons melted butter 5^ cup cornmeal 13^ teaspoon baking powder y^ cup sugar }/2 teaspoon salt ^ cup milk 2 eggs Beat eggs, add sugar and melted butter, beat again, then add flour, cornmeal, salt and baking powder sifted together. Stir milk in quickly and bake about 20 minutes at about 450^ to 500^ - Aunt Robbie's Corn Bread 2 tablespoonsful butter 2 teaspoonsful baking powder }4, cup sugar 1 teaspoonful salt 3^ cup flour 2 eggs — beaten separately Not quite a full cup of corn J^ cup milk meal Cream butter and sugar. Mix other dry ingredients together. Add beaten yolks of eggs to butter and sugar — then milk and dry ingredients and lastly whites of eggs. Bake in pan of medium depth. Bread and Buns 9 Aunt Mattie's India Spoon Bread 1 cup boiled rice Scald one cup milk 1 cup corn meal 1 heaping tablespoon melted butter Pour hot milk and melted butter into corn meal. Add rice and 3 eggs (well beaten). Add J^ cup cold milk and 2 heaping teaspoons baking powder. Bake 20 minutes and serve hot. Aunt Virginia's Graham Gems 2 cups of Graham flour l}/^ pints of milk 1 cup of white flour 2 eggs and pinch of salt Mixed and baked in iron pans. The batter needs to be very thin. Aunt Virginia's Wheat Muffins 1 pint of flour 3 eggs beaten separately, 2 light teaspoons and very lightly of baking powder Milk to make moderately J^ teaspoon of salt. thin batter These sifted together 2 tablespoons of melted butter Bake from 20 to 30 minutes. 10 Bread and Buns Aunt Virginia's Blueberry Bread or Muffins 1 pt. flour 2 scant teaspoons of sugar 5^ cup of milk Pinch of Salt 1 egg, 1 heaping cup of huckle- 2 teaspoons melted butter berries 2 heaping teaspoons baking powder Beat the egg very light and add the milk, then the flour, baking powder and sugar, sifted together. Then the salt, butter and last of all the berries, rubbing them through the flour first. Bake half an hour, in a long pan or muffin tins. Aunt Mattie's Huckleberry Muffins ^ cup of butter 1 cup milk 1 cup of sugar 3 cups flour 4 eggs Make batter same as cake. Add 2 heaping teaspoons baking powder. Stir into batter 2 cups huckleberries. Bake in muffin tins. Eat hot — buttered. Uncle Tom's Huckleberry Muffins (from Aunt Mattie) 3^ cup sugar 1 cup milk 3 tablespoonsful butter J^ teaspoonful salt 2 eggs beaten separately 3 teaspoonsful baking powder 2 cups flour 2 cups blueberries or huckleberries well floured and beaten in at the last. Bake twenty minutes in muffin pans in a moderate oven. Bread and Buns 11 Aunt Elizabeth's Blueberry Muffins 2 cups of flour 3^ cup of sugar 2 teaspoons of baking powder 2 eggs 3^ teaspoon of salt 1 cup of milk ^ cup of butter 1 cup of blueberries Bake in muflin pans. Aunt Emery's Muffins yi cup butter 1 cup milk ]4: cup sugar 2 cups bread flour 3^ teaspoon salt 5 teaspoons baking powder legg