1. Mix and sift dry ingredients.
2. Mix sour milk and molasses; add to flour.
3. Turn into greased mould, cover tightly.
4. Steam 3 hours — individual, 1}4 hours.
5. Turn out of mould on baking-pan; place in hot oven
for a few minutes to dry the outside.
BOSTON BROWN BREAD.
1 tb.
2 tb.
2 tb.
VsT.
VsT.
3tb.
1 tb.
^2 c. flour.
1 c. Graham flour.
1 c. cornmeal.
1 T. salt.
1 T. baking soda.
2 c. thick sour milk.
}/2 c. molasses.
I
202
CANADIAN COOK BOOK
DATE BREAD.
1 c. dates.
1 T. baking soda.
% c, boiling water.
% c. brown sugar.
1 egg
1 tb, butter.
1 T. vanilla.
flour.
1 T. salt.
1. Wash, stone and cut dates into small pieces.
2. Add soda and boiling water, mix well; cool a little.
3. Add sugar, beaten egg, butter and vanilla.
4. Add flour sifted with salt.
5. Turn into greased baking-pan; bake in a slow oven
IK hours. Temperature— 325° to 350°F.
1. Sift flour, baking powder and salt.
2. Cut in the fat with a knife or cookie cutter.
3. Add milk gradually to form a soft dough. This
should be done with as little mixing as possible.
4. Turn out on slightly floured board; roll thick.
5. Cut with floured biscuit cutter; place on greased or
floured pan; bake in hot oven 15 to 20 mins. Temperature
—400° to 425°F.
Note. — If sour milk is used, reduce the baking powder to
1 T. in 1 c. flour; add soda in the proportion of T. to 1 c.
sour milk.
Variations of Tea Biscuits :
1. To tea biscuit recipe add milk to make a stiff batter
(about 3 tb.)
2. Drop from spoon on greased pan, 3^'' apart.
3. Bake in a hot oven 12 to 15 mins.
TEA BISCUITS.
4tb.
2 c. flour.
4 T. baking powder.
3^ T. salt.
2 to 3 tb. fat.
% c. milk.
EMERGENCY BISCUIT.
FLOUR MIXTURES
203
CHEESE BISCUITS.
1. To tea biscuit recipe add % c. grated cheese; reduce
the fat to 1 tb. in 2 c. flour.
2. Finish as Tea Biscuit.
FRUIT ROLLS.
1. To tea biscuit recipe, add 2 tb. sugar.
2. Roll dough thick.
3. Spread with
IT. 2 tb. butter (softened).
}/2 tb. }/i c. brown sugar.
YsIl. 3^ T. cinnamon.
]/2 tb. 3^ c. currants or raisins.
4. Shape into a roll; press edges together.
5. Cut into slices.
6. Place in greased baking-pan, close together, with cut
surfaces up and down.
7. Bake in a hot oven 15 to 20 mins.
ORANGE TEA BISCUIT.
1. Make tea biscuit, using 2 tb. fat to 1 c. flour.
2. Place in baking pan; into the centre of each press a
small cube of sugar which has been dipped in the following
mixture :
1 tb. orange juice.
1 T. lemon juice.
Grated rind of 3^ orange.
3. Bake as Tea Biscuit.
DATE FOLDS.
1. Make tea biscuit mixture using 2 tb. fat to 1 c. flour.
2. Roll out thick; cut round with a medium-
sized cookie cutter.
3. On one half of each place one-half date which has been
rolled in fruit sugar.
4. Fold over; place in baking pan; bake in hot oven
15 to 20 mins.
204
CANADIAN COOK BOOK
FRUIT SCONES.
1. Make tea biscuit mixture, using 2 tb. fat to 1 c. flour;
add 3 tb. sugar and 3^ c. seedless raisins.
2. Roll out thick; cut in rounds 5'' to 6" in diameter;
score in quarters.
3. Brush top with milk and egg.
4. Bake in hot oven 15 to 20 mins. Temperature — 400°F.
In all bread mixtures, it is necessary to use either bread
flour, a household flour or Graham flour. Pastry flour does
not contain sufficient gluten to give satisfactory results.
Page 60
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1. Mix and sift dry ingredients.
2. Mix sour milk and molasses; add to flour.
3. Turn into greased mould, cover tightly.
4. Steam 3 hours — individual, 1}4 hours.
5. Turn out of mould on baking-pan; place in hot oven for a few minutes to dry the outside.
BOSTON BROWN BREAD.
1 tb.
2 tb. 2 tb. VsT. VsT. 3tb. 1 tb.
^2 c. flour. 1 c. Graham flour. 1 c. cornmeal. 1 T. salt.
1 T. baking soda.
2 c. thick sour milk. }/2 c. molasses.
DATE BREAD.
1 c. dates. 1 T. baking soda. % c, boiling water. % c. brown sugar. 1 egg
1 tb, butter. 1 T. vanilla.
flour. 1 T. salt.
1. Wash, stone and cut dates into small pieces.
2. Add soda and boiling water, mix well; cool a little.
3. Add sugar, beaten egg, butter and vanilla.
4. Add flour sifted with salt.
5. Turn into greased baking-pan; bake in a slow oven
IK hours. Temperature— 325° to 350°F.
1. Sift flour, baking powder and salt.
2. Cut in the fat with a knife or cookie cutter.
3. Add milk gradually to form a soft dough. This should be done with as little mixing as possible.
4. Turn out on slightly floured board; roll thick.
5. Cut with floured biscuit cutter; place on greased or floured pan; bake in hot oven 15 to 20 mins. Temperature —400° to 425°F.
Note. — If sour milk is used, reduce the baking powder to 1 T. in 1 c. flour; add soda in the proportion of T. to 1 c. sour milk.
Variations of Tea Biscuits :
1. To tea biscuit recipe add milk to make a stiff batter (about 3 tb.)
2. Drop from spoon on greased pan, 3^'' apart.
3. Bake in a hot oven 12 to 15 mins.
TEA BISCUITS.
4tb.
2 c. flour.
4 T. baking powder. 3^ T. salt. 2 to 3 tb. fat. % c. milk.
EMERGENCY BISCUIT.
CHEESE BISCUITS.
1. To tea biscuit recipe add % c. grated cheese; reduce the fat to 1 tb. in 2 c. flour.
2. Finish as Tea Biscuit.
FRUIT ROLLS.
1. To tea biscuit recipe, add 2 tb. sugar.
2. Roll dough thick.
3. Spread with
IT. 2 tb. butter (softened).
}/2 tb. }/i c. brown sugar.
YsIl. 3^ T. cinnamon.
]/2 tb. 3^ c. currants or raisins.
4. Shape into a roll; press edges together.
5. Cut into slices.
6. Place in greased baking-pan, close together, with cut surfaces up and down.
7. Bake in a hot oven 15 to 20 mins.
ORANGE TEA BISCUIT.
1. Make tea biscuit, using 2 tb. fat to 1 c. flour.
2. Place in baking pan; into the centre of each press a small cube of sugar which has been dipped in the following mixture :
1 tb. orange juice. 1 T. lemon juice. Grated rind of 3^ orange.
3. Bake as Tea Biscuit.
DATE FOLDS.
1. Make tea biscuit mixture using 2 tb. fat to 1 c. flour.
2. Roll out thick; cut round with a mediumsized cookie cutter.
3. On one half of each place one-half date which has been rolled in fruit sugar.
4. Fold over; place in baking pan; bake in hot oven 15 to 20 mins.
FRUIT SCONES.
1. Make tea biscuit mixture, using 2 tb. fat to 1 c. flour; add 3 tb. sugar and 3^ c. seedless raisins.
2. Roll out thick; cut in rounds 5'' to 6" in diameter; score in quarters.
3. Brush top with milk and egg.
4. Bake in hot oven 15 to 20 mins. Temperature — 400°F.
In all bread mixtures, it is necessary to use either bread flour, a household flour or Graham flour. Pastry flour does not contain sufficient gluten to give satisfactory results.