Boston Cooking-School cook book

1 cup scalded milk 4 cup white corn meal 1 teaspoon salt 4 Add salt to corn meal and pour on milk gradually. Spread \4 inch deep in buttered shallow pan. Bake in moderate oven (350° F.) until crisp. Split and spread with butter. QUICK BRAN BREAD 2 cups flour 2 cups bran 3 teaspoons baking powder 1 tablespoon shortening 1 tablespoon sugar 1 egg yolk Y% teaspoon salt 1 cup milk Y cup seedless raisins Sift flour, baking powder, sugar, and salt. Add bran and rub in shortening with finger tips. Beat egg yolk, add milk, and stir into first mixture. Add raisins. Bake 1 hour in moderate oven (375° F.). QUICK GRAHAM BREAD 2 cups entire wheat flour 1 teaspoon salt 14 cup white flour 4 tablespoons melted shortening 4% cup molasses 1% cups sour milk 1 tablespoon baking powder 1 teaspoon soda 4 cup nut meats Mix and sift flour, baking powder, soda, and salt; then add shortening, sour milk, molasses, and nut meats broken in pieces. Bake 50 to 60 minutes in moderate oven (375° F.). IRISH BREAD Follow recipe for Baking-powder Biscuits (p. 90), adding 1 tablespoon shortening, 1 tablespoon sugar, 4% cup raisins, 14 cup currants, and 1 tablespoon caraway seeds. Bake in buttered heavy frying pan 30 minutes in moderate oven (350° F.). Increase heat last 5 minutes of baking. Serve in pie-shaped pieces. QUICK COFFEE CAKE 1 cup sugar ; V4 cup butter 134 cups flour 1 egg, slightly beaten 2 teaspoons baking powder 4 cup milk Mix and sift dry ingredients. Work in butter. Add egg and milk. Pat into buttered pan. Mix 11% teaspoons cinnamon and 3 teaspoons granulated sugar and sprinkle over top. Bake in moderately hot oven (375° F.) about 20 minutes. Cut in squares or oblongs. DATE AND NUT BREAD 1 cup dates, cut fine 1 egg, well beaten Y cup sugar 1 teaspoon soda Y4 cup butter, melted in 134 cups flour 34 cup boiling water 1% teaspoon salt 4 cup chopped nuts Mix dates, sugar, butter, and water. Let cool. Add other ingredients. Bake 40 to 50 minutes in moderate oven (350° F.). LUNCHEON CARAWAY BREAD 14 cup butter 1 tablespoon baking powder 34 cup sugar 34 cup milk 1 egg, well beaten 1 tablespoon caraway seeds 1% cups flour 34 teaspoon vanilla V4 teaspoon salt Cream butter, add sugar gradually and egg. Mix and sift flour and baking powder, and add alternately with milk to first mixture ; then add caraway seeds, vanilla, and salt. Turn into a buttered and floured cake pan, sprinkle with sugar, and bake 35 minutes in moderately hot oven (375° F.). Cut in squares, and serve hot. HONEY BREAD 2 cups flour ¥ teaspoon cinnamon 1 teaspoon baking powder 1 teaspoon ginger 1 teaspoon soda Y% cup strained honey 1 teaspoon salt 1 egg, slightly beaten 1 cup milk Mix and sift dry ingredients. Add others. Beat thoroughly. Bake in loaf or bread stick pans in moderate oven (350° F.). One loaf. PRUNE BREAD 1 cup sugar 1 cup sour milk 2 tablespoons melted butter 1 teaspoon soda 1 egg, well beaten 1 cup fine entire wheat flour 1 cup cooked prunes, cut in 2 cups flour pieces V4 teaspoon baking powder ¥ cup prune juice 1% teaspoon salt Mix sugar, butter, egg, prunes, and prune juice. Stir soda into sour milk and add. Mix and sift other ingredients and add. Beat thoroughly. Bake 60 to 70 minutes in moderate oven (350° F.). - QUICK NUT BREAD 2 cups bread flour ’ 1 teaspoon salt 14 cup sugar 1 egg yolk 2 teaspoons baking powder 1 cup milk 44 cup English walnut meats or pecans Mix and sift flour, sugar, baking powder, and salt. Add egg yolk, milk, and walnut meats broken in pieces. Beat thoroughly and turn into buttered bread pan. Let stand 20 minutes. Bake in moderate oven (350° F.) about 45 minutes. If desired, use half graham flour and half pastry flour. Makes 1 loaf.