Cooking with wholegrains

Sift the wheat flour, measure, add the other dry ingredients and sift again. Blend in the shortening, then add the egg and milk beaten together. Mix quickly with a spoon then beat slightly. Spread in a round or square cake pan (the pan should be 114 inches deep). Cover the top with the melted butter, then sprinkle on the brown sugar, wheat flour and cinnamon. Bake 20 minutes at 425°. Yorkshire Pudding 2 EGGS BEATEN 14 TEASPOON SODA I CUP BUTTERMILK 4 TEASPOON SALT I CUP CORN MEAL Beat all together with an egg beater for two minutes. Remove meat from roaster, leaving some fat in bottom of the pan. Pour mixture into roaster and bake about 20 minutes at 425°. If the roaster is large it will be necessary to double the recipe. This may also be baked in a square shallow cake pan with about 4 tablespoons of fat from the roast put in the bottom of the pan. Tip the pan so the fat will grease the sides too. However, we recommend using the roaster if possible as the drippings from the roast make this dish really toothsome. Boston Brown Bread V4 CUP MOLASSES I CUP WHEAT FLOUR 2 TABLESPOONS MELTED SHORTEN- V4 CUP CORN MEAL 14% CUPS SOUR MILK OR BUTTER- 1 4% TEASPOONS SODA MILK 16 CUP RAISINS 1 CUP OATMEAL FLOUR Mix together the molasses, shortening and sour milk or buttermilk. Add the oatmeal. Sift the wheat flour, measure, add corn meal, salt and soda and sift into the batter. Add raisins and beat well. Pour into a greased mold having the mold no more than % full. Cover closely. Place in a dish of hot water having the water come half way up on the mold. Steam 3 hours. If placed in several small molds, steam 2 hours. Vermont Brown Bread (with sour milk) I CUP CORN MEAL I TEASPOON SALT I CUP SIFTED RYE 24 CUP MOLASSES I CUP WHEAT FLOUR 2 CUPS SOUR MILK 2 TEASPOONS SODA 2 TABLESPOONS MELTED SHORTEN- ING Combine molasses and sour milk. Add dry ingredients well mixed together, then shortening. Mix well. Pour into well-greased mold % full. Cover closely and steam 3% hours, having boiling water come up half way around mold. Half a cup of raisins may be added to the dry ingredients if your taste so dictates a richer dish. And the Same (with sweet milk) We believe that the recipe above, using sour milk creates a concoction of superior merit, particularly for Saturday night with baked beans. We feel it is worthwhile souring the milk especially QUICK BREADS, STEAMED BREADS & DOUGHNUTS 33 for this recipe. But, if you want to make it with sweet milk, here’s how: Follow the above instructions except use 114 cups sweet milk in place of the sour, and reduce soda to % teaspoon and add 2 teaspoons baking powder. Doughnuts 2 EGGS BEATEN 14 TEASPOON SODA I CUP SUGAR 1 4% TEASPOONS BAKING POWDER 2 TABLESPOONS MELTED SHORTEN- 1 44 TEASPOONS SALT ING I TEASPOON NUTMEG I CUP SOUR MILK OR BUTTERMILK 4 TEASPOON CINNAMON 4 CUPS WHEAT FLOUR Add sugar and shortening to beaten eggs, then the sour milk or buttermilk and beat. Sift wheat flour, measure, add soda, baking powder, salt, nutmeg and cinnamon and sift into the liquid. Mix thoroughly. Turn out on a board covered with wheat flour. Knead for a half minute, then pat or roll out to 3% inch thickness. Cut out with doughnut cutter and fry in deep hot fat. Buckwheat Hot Bread I EGG BEATEN I CUP BUCKWHEAT FLOUR 3 TABLESPOONS MOLASSES YZ CUP WHEAT FLOUR Y% CUP SOUR CREAM Y% TEASPOON SODA ¥% CUP BUTTERMILK I TEASPOON CREAM OF TARTAR Beat egg, add molasses, sour cream and buttermilk. Sift buckwheat and wheat flours, measure, add soda, cream of tartar and salt and sift all into the liquid. Beat up quickly and bake in an 8 x 8x 2in. pan at 350° for 20 minutes. This will burn if the oven is too hot. Muflins, Popovers & Gems 4 eee cme iT RM — 9? I Ny a fii ‘ q S eW/ Sen ba: