Cooking with wholegrains

Bake at 475° 12 to 15 minutes. If you like fat biscuits, place close together in a pan 8 inches square. If you like crisp biscuits, place 1 inch apart on a cookie sheet. Rye Biscuits 2% CUPS RYE I TEASPOON CREAM OF TARTAR I TEASPOON SALT 3 TABLESPOONS BUTTER \% TEASPOON SODA I CUP MILK Sift the rye, measure, add salt, cream of tartar and soda and sift again. Blend in butter then add enough milk (about 1 cup) to make a moist dough and beat briskly for a minute. Empty out on a wheat floured board, pat down, turn over and roll out %4 inch thick. Do not knead. Cut into biscuit shape and bake at 475° 12 to 15 minutes. If you like crisp biscuits, place one inch apart on a cookie sheet. If you like them soft, place close together in a pan 8 inches square. © Cream Scones 2 CUPS WHEAT FLOUR 4 TABLESPOONS BUTTER 2 TEASPOONS BAKING POWDER 2 EGGS, BEATEN 14 TEASPOON SALT 3/4 CUP LIGHT CREAM 2 TEASPOONS BROWN SUGAR Sift the wheat flour, measure, add baking powder, salt and sugar and sift into bowl. Blend in butter. BISCUITS, GRIDDLECAKES, SCONES & DUMPLINGS 41 Save out a small portion of egg white and beat remainder of eggs: Add to the flour mixture with the cream. Stir up quickly and beat with a spoon for a minute. Turn out on wheat floured board, roll out % inch thick and cut in any desired shape. Place on cookie sheet, brush tops with egg white, slightly beaten, and sprinkle with brown sugar. | Bake at 450° 12 to 15 minutes. Dumplings 2 CUPS WHEAT FLOUR 4% TEASPOON SALT 4 TEASPOONS BAKING POWDER Y% CUP MILK (APPROXIMATELY) Sift wheat flour, measure, add baking powder and salt and sift again. Add milk enough to make a sticky dough. Drop by spoonfuls on top of stew, and steam 12 minutes without lifting the cover. Corn Meal Dumplings Follow recipe for Corn Dodgers, see page 45. Drop by spoonfuls on top of stew or greens and steam about 20 minutes Wheat Griddle Cakes 2 CUPS WHEAT FLOUR 2 EGGS, BEATEN 2 TABLESPOONS BROWN SUGAR I 4% CUPS SWEET MILK 3 TEASPOONS BAKING POWDER §4 TABLESPOONS MELTED SHORTENING Mix together the wheat flour, baking powder and salt. Beat eggs until light, add milk, brown sugar and shortening. Quickly toss in the dry ingredients and stir only enough to dampen the flour. Brown on hot griddle and serve at once with Vermont maple syrup, honey, or applesauce. Buttermilk Griddlecakes I EGG, BEATEN 1/2 CUP CORN MEAL, AND 1/2 CUP I CUP BUTTERMILK WHEAT FLOUR (OR I CUP OF 2 TABLESPOONS MAPLE SYRUP OR ANY WHOLE GRAIN) HONEY 14 TEASPOON SODA 3 TABLESPOONS MELTED SHORTENING I TEASPOON BAKING POWDER Beat the egg, add buttermilk, sweetening and shortening. Sift wheat meal, measure, add corn meal, soda, baking powder and salt and sift into liquid. Mix up quickly stirring only enough to dampen the flour. Bake on greased hot griddle. Corn Meal and Wheat Griddlecakes 14 CUP CORN MEAL 3 TABLESPOONS BROWN SUGAR 24 CUP WHEAT MEAL 3 TABLESPOONS SHORTENING I TEASPOON CREAM OF TARTAR I EGG 14 TEASPOON SODA 34 CUP MILK Cut the shortening into the combined dry ingredients with a pastry cutter. Add the egg and milk beaten together. Cook on moderately hot greased griddle. If the griddle is too hot the cakes will burn and not cook through properly. Serve with maple syrup or honey or applesauce. Quick Buckwheat Cakes I CUP BUCK WHEAT 16 CUP SOUR CREAM 14 TEASPOON SODA I CUP MILK, APPROXIMATELY Mix buckwheat, soda and salt, then add sour cream and enough milk to make a thin batter. Then remember the rule for buckwheat cakes. A Hot, wellgreased griddle for frying. | BISCUITS, GRIDDLECAKES, SCONES & DUMPLINGS Raised Buckwheat Cakes I CUP BUCKWHEAT 34 TEASPOON SALT 4 CUP CORN MEAL 2 CUPS BOILING WATER 4 CUP WHEAT FLOUR V6 YEAST CAKE 1 CUP MILK Vf TEASPOON SODA