Crescent cook book

Sift together thoroughly flour, salt, sugar and baking powder, rub in the potato, add sufficient water to mix smoothly and rapidly into a stiff dough. Fill greased pan half full. Let stand fifteen to twenty-five minutes, bake forty-five minutes, placing paper over top first fifteen minutes to prevent crusting too soon, BOSTON BROWN BREAD 2 cups Graham Flour 1 cup Corn Meal 1 cup Rye Meal 3 teaspoons Baking Powder 1 level teaspoon Salt 1 small cup New Orleans Molasses 1 pinch Soda Sufficient Sweet Milk to make very thin batter 14 cup Floured Raisins Place in buttered pan in kettle of cold water and steam three hours, then dry top in the oven, Crescent Baking Powder CRESCENT NUT BREAD 14 cup Sugar 1 teaspoon Mapleine 1 rounding teaspoon Salt 1 cups Milk 1 cup chopped Walnuts 2 cups Flour 2 cups Graham Flour 3 teaspoons Crescent Baking Powder Let the batter stand in bake pan one-half hour, then bake in moderate oven one hour, Very nice for sandwiches. CORN BREAD 114 pints Indian Corn Meal 14 -pint Flour 1 tablespoon Sugar 1 teaspoon Salt 2 heaping teaspoons Crescent Baking Powder 1 tablespoon Butter or Lard 1% pints Milk 2 Eggs Sift together corn meal, flour, sugar, salt and powder; rub in the shortening, add beaten eggs and the milk; mix into a moderately stiff batter; pour from bowl into shallow cake pan. Bake in moderate oven 30 min- [PAGE TEN] BREAD AND ROLLS FRUIT ROLLS 1 quart Flour 1 teaspoon Salt 2 tablespoons Sugar 2 teaspoons Crescent Baking Powder 2 tablespoons Butter Cut fine one-fourth pound citron, seed and halve one-fourth pound raisins. Mix fruit evenly with dry ingredients, make to a firm dough with milk. Knead on board for a moment, divide into pieces size of egg, make into long rolls, lay one inch apart on flat greased pans, brush with milk. Bake in moderate oven, PARKER HOUSE ROLLS Prepare dough as for lunch rolls. Knead and roll out % inch thick. Cut into 3-inch circles. Press pencil down across middle of each; rub edges with soft butter. Double each, lay 11-inch apart on flat greased pans. Brush with milk, and bake in hot oven. If sweetening is liked sprinkle granulated sugar over rolls before folding. ES [PAGE ELEVEN] BISCUITS daND BUNS BAKING POWDER BISCUITS cups Flour teaspoons Crescent Baking Powder 1 heaping tablespoon of Lard 1 teaspoon Salt Sweet Milk enough to mix to soft dough. Bake twenty minutes Sweet milk enough to mix to soft dough. Bake twenty minutes, by bo CRESCENT BREAKFAST GEMS 2 cups Flour 1 teaspoon Crescent Powder 14 teaspoon Salt Add 114 cups Milk into which an Egg has been beaten Mix into soft batter, drop into well buttered and heated gem pans and bake in a moderate oven, Baking BUTTERMILK BISCUIT 1 pint Flour 2 teaspoons Crescent Baking Powder 1 pinch Salt 2 level tablespoons Butter 23 cup of Fresh Buttermilk Sift with one pint of flour two level teaspoons of Crescent Baking Powder and a pinch of salt. Work in two level tablespoons of butter. Mix with this two-thirds of a cup of fresh buttermilk. Roll out soft. Cut our with biscuit cutter and bake fifteen or twenty minutes in moderate oven, CREAM MUFFINS 1144 cups Flour lg teaspoon Salt 1 teaspoon Crescent Baking Powder 2 Eggs 14 cup melted butter 24 cup thin Cream Sift together the flour, salt and baking powder. Add the yolks of the eggs, melted putter and cream, and beat well. Last of all fold in the stiffly-beaten whites of the eggs and bake in greased muffin pans in a moderate oven about twenty minutes, HOT CROSS BUNS 14 teaspoon Salt 3. teaspoons Crescent Baking Powder 14 lb. cleaned Currants 14 teaspoon Nutmeg 1 quart Flour % |b. Citron (cut) 14 cup Butter 1 cup part Cream and Milk