L Prepare and cook apples as for jelly. 2. When soft rub through a sieve.
3. Pleasure pulp and add % as much sugar.✪ Apple Butter or Marmalade 4. If there is a small amount of
pulp, cook for half an hour, if large amount, cook for an hour or more. 5. Stir
often to prevent burning. Use a wooden spoon. 6. Remove from fire and skim.
7. Fill sterilized glasses and seal.
Cinnamon and cloves may be used to spice the butter.
Page 33
DOUGHS AND BATTERS
Flour mixtures are divided into doughs and batters. Proportions may vary,
but the general rule is as follows :
A pour batter is equal quantities of liquid and flour — as sour milk griddle
cakes.
A drop batter is twice as much flour as liquid — as in muflins.
A soft dough is two and one-half times as much flour as liquid — as baking
powder biscuit.
A stiff dough is from three to five times as much flour as licjuid — as in bread
and cookies.
The only flour mixture that is not toughened by stirring is bread.
In all other mixtures, stir as little as possible, and use the folding or beating
method.
GENERAL RULES FOR LEAVENING AGENTS.
1. All standard baking powders are of comparatively the same strength, so use
the same amount in substituting one for another.
2. Use two level teaspoons of baking powder to one cup of flour.
3. One teaspoon of soda is equal in strength to three teaspoons of baking powder,
so in substitu'ing baking powder for soda, use three times as much baking powder
as soda.
4. Use one-half a teaspoon of soda with one rup of sour milk.
5. One teaspoon of soda is the maximum amount to use with one cup of molasses.
6. In sour milk mixtures, such as griddle cakes, both soda and baking powder
are necessary. With one cup of sour milk and one cup of flour, use one-half a tea-
spoon of soda and one-half a teaspoon of baking power, ^he two together being equal to
the two teaspoons of baking powder required for one cup of flour. — With one cup of
sour milk and two cups of flour, use one-half a teaspoon of soda and two and one-half
teaspoons of baking powder, the two together being equal to the four teaspoons of
baking powder required for two cups of flour.
7. When eggs are used, reduce the amount of baking powder. One teaspoon of
baking powder is equal to two eggs.
8. In yeast mixtures the amount of yeast to be used does not depend on the
amount of flour or liquid, but on the food, temperature and length of time. In gen-
eral use one cake to three cups of liquid. In shortening the process two or three
cakes of yeast may be used.
Page 34
BREAD
iy2 c. milk 1 T. fat
1^ c. water 1 cake yeast with 34 c.
2 t. salt luke warm water
1 T. sugar about 10 c. flour ✪ Bread
Page 13 · 3 recipe records on this page
Presented as published in 1922. 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
L Prepare and cook apples as for jelly. 2. When soft rub through a sieve. 3. Measure pulp and add % as much sugar. 4. If there is a small amount of pulp, cook for half an hour, if large amount, cook for an hour or more. 5. Stir often to prevent burning. Use a wooden spoon. 6. Remove from fire and skim. 7. Fill sterilized glasses and seal.
Cinnamon and cloves may be used to spice the butter.
Page 33
DOUGHS AND BATTERS
Flour mixtures are divided into doughs and batters. Proportions may vary, but the general rule is as follows :
A pour batter is equal quantities of liquid and flour — as sour milk griddle cakes.
A drop batter is twice as much flour as liquid — as in muflins.
A soft dough is two and one-half times as much flour as liquid — as baking powder biscuit.
A stiff dough is from three to five times as much flour as licjuid — as in bread and cookies.
The only flour mixture that is not toughened by stirring is bread.
In all other mixtures, stir as little as possible, and use the folding or beating method.
GENERAL RULES FOR LEAVENING AGENTS.
1. All standard baking powders are of comparatively the same strength, so use the same amount in substituting one for another.
2. Use two level teaspoons of baking powder to one cup of flour.
3. One teaspoon of soda is equal in strength to three teaspoons of baking powder, so in substitu'ing baking powder for soda, use three times as much baking powder as soda.
4. Use one-half a teaspoon of soda with one rup of sour milk.
5. One teaspoon of soda is the maximum amount to use with one cup of molasses.
6. In sour milk mixtures, such as griddle cakes, both soda and baking powder are necessary. With one cup of sour milk and one cup of flour, use one-half a teaspoon of soda and one-half a teaspoon of baking power, ^he two together being equal to the two teaspoons of baking powder required for one cup of flour. — With one cup of sour milk and two cups of flour, use one-half a teaspoon of soda and two and one-half teaspoons of baking powder, the two together being equal to the four teaspoons of baking powder required for two cups of flour.
7. When eggs are used, reduce the amount of baking powder. One teaspoon of baking powder is equal to two eggs.
8. In yeast mixtures the amount of yeast to be used does not depend on the amount of flour or liquid, but on the food, temperature and length of time. In general use one cake to three cups of liquid. In shortening the process two or three cakes of yeast may be used.
Page 34
BREAD
iy2 c. milk 1 T. fat
1^ c. water 1 cake yeast with 34 c. 2 t. salt luke warm water
1 T. sugar about 10 c. flour
Records on this page
Apple Butter or MarmaladeBreadCrust for Meat Pie