PLO ae i ; : I quart.
Sour or Buttermilk, : ‘ : I pint.
Butter, . , : , : : YX pound.
Cream Tartar, : ; : ; 1 teaspoonful.
Soda, . : ; 4 : ; ¥% teaspoonful.
Salt, 7 ‘ ¥% teaspoonful.
Mix well till smooth, foul iil cut, tel ples in a quick oven.
Mrs. ARMISTEAD BURWELL.
DROP MUFFINS.
Meal, . : ; : ; 4 1% pints.
yw ees ‘ d f : : % pint.
Boiling Watet, : ; : ‘ yy pint.
Lb teh US ; 4 d : I tablespoonful.
Salt, ; 7 : : : ; I teaspoonful.
Yeast Powder, : ; I teaspoonful.
Scald the meal with boiling water ; cook to mush ; add other
ingredients ; make batter very stiff and drop from spoon into the
stove-pan. Mrs. HENRY HULL.
BREAD, ROLLS, ETC. 33
BEATEN BISCUIT.
Flour, . : . : : I quart.
Salt, : : ; é : 1 teaspoonful.
Lard, ; : ; : I silver tablespoonful.
Milk or Water.
To make a very stiff dough beat at least twenty minutes, or
until the dough blisters. Cook in a moderate oven.
Flour, . : - : : : 2 cupfuls.
Eggs, . : ays Gilly : El poiies
Mike) p p ; : ! 2 cupfuls.
| Sale; | i. : : ; : : ¥% teaspoonful,
__ Grease pans and put them in the oven to get very hot; beat
the eggs, without separating them, till very light ; add the milk
and salt and pour this gradually on the flour, stirring all the
while. Do not add too rapidly. Strain through a sieve to
emove all lumps; take the pans from the oven, quickly fill
them half full, put them in a quick oven and bake 25 minutes,
Mrs. H. B. BATTLE.
CRACKERS.
Flour, . ; 3 ‘ 3 : I quart.
Egg : : I
ard and Butter (mixed), : ; 1 tablespoonful.
Sugar, . : é : I teaspoonful,
Lemon Juice, : : : 2 I teaspoonful.
SS ae : ; : : : I teaspoonful.
| Beat the egg well and mix with as little water as you can pos-
sibly use ; knead and beat thoroughly. Roll very thin and cut
into squares. Mrs. ALLAN CRAWFORD (Georgia).
COTTAGE BREAD.
Flour, . ‘ ; ; : : I quart.
Yeast, P ' i : : ¥% cake.
Butter or Lard, , : : ; 1 tablespoonful.
Sugar, . : : : : - I tablespoonful.
Sal tae sii. , : j : : 1 teaspoonful.
Eggs, ‘ : : ; j 2
| When risen roll out the size of Rreak fet plate. When cooked
ppen and spread each piece with butter, put together again and
ut in slices. MRS. BATES.
34 BREAD, ROLLS, ETC.
WAFFLES, NO. 1.
Flour,
Meal,
Eggs,
Soda,
Salt,
Buttermilk, t ; ;
Paras iy : : : .
Sift the flour into a bowl; turn in the sifted meal; break in:
the eggs without beating ; stir in the melted lard, salt and mil
until smooth ; dissolve the soda in a little warm water and add)
just before baking. Bake in of irons.
Mrs. JOHN Hops HULL.
WAFFLES NO. 2.
Flour, ; : :
Meal, .. : : :
Heg, . ‘ i ‘
Lard (melted), . :
Sweet Milk, : :
Baking Powder,
Mix and bake as if made with ee
I pint.
1 handful.
2
I teaspoonfnl.
1 teaspoonful.
I pint.
1 teaspoonful.
I quart.
2 tablespoonfuls.
3 OF 4.
1 tablespoonful.
1% pints.
¥% teaspoonful.
RULES FOR MAKING ALL CAKES.
Cream butter and sugar together; beat whites and yolks of
gps separately. If milk is used add it to the butter and sugar,
hen the egys ; flour always iast ; baking powder is always sifted
ith the flour; spices are mixed with the flour or sugar. In
uit cake take part of the flour to cover the fruit.
) POUND CAKE.
Butter, I pound.
| Flour, I pound.
| Sugar, . 4 , ; I pound and I oz.
Eggs (leaving out 8 yolks), . 16
| Flavor to taste.
Beat the eggs separately, adding white
RAISIN CAKE.
f mixed spices added.
SPICE CAKE.
Sugar,
Butter,
Flour, .
Sour Milk, .
Eggs (yolks),
Egg (whole),
Soda,
Cinnamon,
Cloves, .
Allspice,
Nutmeg,
s and flavoring last.
Mrs. W. L. LIrryeE.
Pound cake batter with 2 pounds raisins and 1 tablespoonful
Mrs. R. T. Gray.
1% cupfuls.
I cupful.
3 cupfuls.
1 cupful.
4
I
1 teaspoonful.
3 teaspoonfuls.
2 teaspoonfuls.
1 teaspoonful.
Y's
Page 14
Presented as published in 1900. 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
A modernized reading is not available for this page yet. You are seeing the original text.
PLO ae i ; : I quart.
Sour or Buttermilk, : ‘ : I pint.
Butter, . , : , : : YX pound.
Cream Tartar, : ; : ; 1 teaspoonful.
Soda, . : ; 4 : ; ¥% teaspoonful.
Salt, 7 ‘ ¥% teaspoonful.
Mix well till smooth, foul iil cut, tel ples in a quick oven.
Mrs. ARMISTEAD BURWELL.
DROP MUFFINS.
Meal, . : ; : ; 4 1% pints.
yw ees ‘ d f : : % pint.
Boiling Watet, : ; : ‘ yy pint.
Lb teh US ; 4 d : I tablespoonful.
Salt, ; 7 : : : ; I teaspoonful.
Yeast Powder, : ; I teaspoonful.
Scald the meal with boiling water ; cook to mush ; add other
ingredients ; make batter very stiff and drop from spoon into the
stove-pan. Mrs. HENRY HULL.
BREAD, ROLLS, ETC. 33
BEATEN BISCUIT.
Flour, . : . : : I quart.
Salt, : : ; é : 1 teaspoonful.
Lard, ; : ; : I silver tablespoonful.
Milk or Water.
To make a very stiff dough beat at least twenty minutes, or
until the dough blisters. Cook in a moderate oven.
Flour, . : - : : : 2 cupfuls.
Eggs, . : ays Gilly : El poiies
Mike) p p ; : ! 2 cupfuls.
| Sale; | i. : : ; : : ¥% teaspoonful,
__ Grease pans and put them in the oven to get very hot; beat
the eggs, without separating them, till very light ; add the milk
and salt and pour this gradually on the flour, stirring all the
while. Do not add too rapidly. Strain through a sieve to
emove all lumps; take the pans from the oven, quickly fill
them half full, put them in a quick oven and bake 25 minutes,
Mrs. H. B. BATTLE.
CRACKERS.
Flour, . ; 3 ‘ 3 : I quart.
Egg : : I
ard and Butter (mixed), : ; 1 tablespoonful.
Sugar, . : é : I teaspoonful,
Lemon Juice, : : : 2 I teaspoonful.
SS ae : ; : : : I teaspoonful.
| Beat the egg well and mix with as little water as you can pos-
sibly use ; knead and beat thoroughly. Roll very thin and cut
into squares. Mrs. ALLAN CRAWFORD (Georgia).
COTTAGE BREAD.
Flour, . ‘ ; ; : : I quart.
Yeast, P ' i : : ¥% cake.
Butter or Lard, , : : ; 1 tablespoonful.
Sugar, . : : : : - I tablespoonful.
Sal tae sii. , : j : : 1 teaspoonful.
Eggs, ‘ : : ; j 2
| When risen roll out the size of Rreak fet plate. When cooked
ppen and spread each piece with butter, put together again and
ut in slices. MRS. BATES.
34 BREAD, ROLLS, ETC.
WAFFLES, NO. 1.
Flour,
Meal,
Eggs,
Soda,
Salt,
Buttermilk, t ; ;
Paras iy : : : .
Sift the flour into a bowl; turn in the sifted meal; break in:
the eggs without beating ; stir in the melted lard, salt and mil
until smooth ; dissolve the soda in a little warm water and add)
just before baking. Bake in of irons.
Mrs. JOHN Hops HULL.
WAFFLES NO. 2.
Flour, ; : :
Meal, .. : : :
Heg, . ‘ i ‘
Lard (melted), . :
Sweet Milk, : :
Baking Powder,
Mix and bake as if made with ee
I pint.
1 handful.
2
I teaspoonfnl.
1 teaspoonful.
I pint.
1 teaspoonful.
I quart.
2 tablespoonfuls.
3 OF 4.
1 tablespoonful.
1% pints.
¥% teaspoonful.
RULES FOR MAKING ALL CAKES.
Cream butter and sugar together; beat whites and yolks of
gps separately. If milk is used add it to the butter and sugar,
hen the egys ; flour always iast ; baking powder is always sifted
ith the flour; spices are mixed with the flour or sugar. In
uit cake take part of the flour to cover the fruit.
) POUND CAKE.
Butter, I pound.
| Flour, I pound.
| Sugar, . 4 , ; I pound and I oz.
Eggs (leaving out 8 yolks), . 16
| Flavor to taste.
Beat the eggs separately, adding white
RAISIN CAKE.
f mixed spices added.
SPICE CAKE.
Sugar,
Butter,
Flour, .
Sour Milk, .
Eggs (yolks),
Egg (whole),
Soda,
Cinnamon,
Cloves, .
Allspice,
Nutmeg,
s and flavoring last.
Mrs. W. L. LIrryeE.
Pound cake batter with 2 pounds raisins and 1 tablespoonful
Mrs. R. T. Gray.
1% cupfuls.
I cupful.
3 cupfuls.
1 cupful.
4
I
1 teaspoonful.
3 teaspoonfuls.
2 teaspoonfuls.
1 teaspoonful.
Y's