FoodNet

Cooking in the elementary schools, January, 1922

1922

Page 2 · 9 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.
1 t. soda 2 'V. suoar 1 egg- 2 c. sour milk 1. Mix and sift dry ingredients. 2. Add well beaten eeg and melted fat to milk. .\ Combine liquid with d-v ingrediems. 4^ Cook on a 'iglnly greased pan until brown on one side, turn and brown on ihe other side. NOTE — Cakes mav be made without esfgs. MUFFINS WHITE CORNMEAL GRAHAM 2 r. white flour 1 c. co-nmeal 1 c. <:-a^^am flour 4 ) halving powder 1 c. flour ] c. \\lr'le flour H t. salt 4 1. bal ng powder 4 1. baking- powder 21' -n-ar 14 t. salt ^< t. salt " 1 (■ mdk 2 "r. sugar 2 1'. sugar 2T. fat (melted) 1 o n^i^k 1 c. milk 1 egg 2T. tai impiuHn 2 'I', fat fmplted'i 1 poo- ] go-o 1. Mix and s-'l drv ingredients. 2. Beat the e?"-. add the milk and melted fal. ?>. Cnvh'ne the dry and Cie k'miid no • 'vl 'mt s. 4. Mix liglillv with a fork. 5. Bake in a hot oven from 20 to 25 minutes. CORNBREAD 1 c. cornmeal i^ t. salt 2 T. melted fat 1 c. flour 2 T. sugar✪ Griddle Cakes 1 egg- 4 t. baking powder 1 c. milk 1. Mix as mufflns. 2. Bake in a buttered cake tin in a hot oven for one-half hour. Paare 8 EMERGENCY BISCUITS 2 c. flour 1/2 t. salt 1 c. milk 4 t. baking powder 4 T. shortening✪ Emergency Biscuits 1. Sift flour, measure, and sift again with baking powder and salt. 2. Rub in the shortening thorovighly. 3. Add liquid gradually, stirring lightly until a soft, smooth dough is formed which can be dropped from the spoon without spreading. 4. Drop by spoonfuls on to a greased pan, one and one-half inches apart. BAKING POWDER BISCUITS 2 c. flour About % c. milk 4 T. shortening 4 t. baking powder y^ t. salt 1. Sift flour, measure and sift again with baking powder and salt. 2. Rub in the shortening thoroughly. 3. Add liquid gradually, stirring lightly until a soft dough is formed which can be stirred free from the side of the mixing bowl. 4. Turn out on to a slightly floured board, roll to about three-quarter inch in thickness, and cut with a small cutter. 5. Place close together on a slightly floured pan, and bake in a hot oven 15 minutes. DUTCH COFFEE CAKE 2 c. flour % to 1 c. milk 2 apples cut in thin slices 4 t. baking powder 54 c. shortening 2 T. sugar mixed with i/4 Yi t. salt 1 t.gg t. cinnamon 1. Mix and sift dry ingredients. 2. Beat the Q.gg, add the milk and melted fat. 3. Combine the dry and the liquid ingredients. 4. Stir lightly until a soft dough is formed. 5. Spread this dough on a greased baking dish. 6. Place thin slices of apple over the top of the dough, close together. 7. Sprinkle with sugar and cinnamon. 8. Bake in a moderate oven until the apples are soft and the crust is brown, about 25 minutes. Page 9 FRENCH TOAST 6 slices bread 1 egg 2 c. milk i^ t. salt 1. Beat egg slightly, add salt and milk. 2. Dip bread in this mixture. 3. Cook on a hot, well-greased griddle. 4. Brown bread on one side, then turn bread over and brown the other side. 5. Serve either for breakfast or luncheon, or with a sauce for dessert for dinner. FRUIT OR CINNAMON ROLLS 2 c. flour 2 T. sugar mixed with ^2 t. salt ys t. cinnamon % c. milk % c. raisins, seeded and 4 t. baking powder cut