FoodNet

The royal baker and pastry cook

1902

Page 9 · 8 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 pint Graham flour, 1 pint flour, 1 teaspoon sugar, 1 of salt, 2 of Royal Baking Powder. Sift all well together, rejecting coarse bran left in sieve ; add 1 Mi pints milk✪ Delicate Graham Bread. Mix quickly into smooth, soft dough. Bake in 2 small grease<l tins (fig. XII) 25 minutes. Protect with paper 10 minutes. Entire Wheat Bread. — 1 quart entire wheat flour, 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder✪ Entire Wheat Bread. Sift all well together ; add sufficient liquid (water, milk, or equal quantities of each) to mix to a very thick batter or soft dough. Turn at once into a greased loaf-pan (flg. XII), smooth with knife dipped in cold water, and bake about 1 hour in moderate oven. Rye Bread. — 1 pint rye flour. Mi pint Indian corn meal, pint wheat flour, 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons Royal Bak- ing Powder, 1 tablespoon butter or lard, % pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder ; rub in the shorten- ing; add milk. Mix into smooth batter. Pour into well-greased tin (tig. XII), bake in moder- ate oven about 45 minutes. Protect loaf with paper first 20 minutes. Mush Bread. — 1 pint milk cooked in a dou- ble boiler, with sufficient Indian com meal to make a thick mush. Cook 1 hour ; add 1 table- spoon butter ; stir, let cool ; add 3 eggs, whites and yolks beaten separately, 1 cup flour, % tea- spoon salt, 1 teaspoon Royal Baking Powder. Turn into shallow grreased pan, bake 40 min- utes in moderate oven. Rice Bread. — 1 cup cold boiled rice, 1 cup white Indian com meal, 1 cup wheat flour, 1 teaspoon Royal Baking Powder, 2 eggs, Mj tea- spoon salt, 1 tablespoon melted butter, 1 cup milk. Mix the dry ingredients ; add beaten eggs mixed with milk and the melted butter. Pour into shallow greased pans. Bake 30 min- utes in a moderate oven. Hominy Bread. — Mix together 1 pint soft- boiled hominy, 1 teaspoon salt, 2 tablespoons melted butter. 4 beaten eggs, 2 cups milk. Mix together 1 cup flour, 2 tea-spoons Royal Baking Powder ; add to batter, with more flour if needed to mix to a drop batter. Beat hard, bake in a shallow pan in very hot oven. Graham Rolls. — 1 pint Graham flour, 1 pint wheat flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder✪ Rye Bread, 1 tablespoon butter or lard, \ pint milk. Sift together Graham flour, flour, salt, and powder; mb in the shortening; add milk, and mix the whole into smooth dough that can be handled — not too soft ; flour board, turn it out, and form into rolls shape and size of large fingers. Lay them on baking-sheet (flg. XIV) so that they will not touch. Wash their surfaces with soft brash (fig. XI) dipped in milk to glaze them. Bake in hot oven from 10 to 12 minutes. Breakfast Rolls. — IMj pints flour, Mj pint Indian com meal (white), 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, %k pint milk✪ Breakfast Rolls. Sift together lER IS ABSOLUTELY PURE. 4 THE ROYAL BAKER AND PASTRY COOK flour, com meal, salt, and powder; mb in shortening; add the milk, mix smoothly into rather firmer dough than usual. Flour the board, turn out the dough, give it 1 or 2 turns to complete its smoothness. Divide it, thus prepar^, into pieces size of an egg ; again di- vide these in half, which roll out under the hand until they are long and half the size of one’s little finger. Lay on greased baking- tin (fig XrV) so that they do not touch, wash them over with milk. Bake in hot oven 7 or 8 minutes.