FoodNet

The Edwardsville cook book

1906

Page 4 · 13 recipe records on this page

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Other ingredients in following order : sugar, milk, salt, meal, flour, butter. Bake in gem pans in a hot oven 20 minutes. CORN MUFFINS. Mrs. J. F. Boyd, Shelbyville, Tennessee. 1 level pint sifted meal. 1 pint good buttermilk. 1 teaspoon salt. 1 egg. Dissolve the soda in buttermilk and pour over the meal, add the egg and beat the whole two minutes. If a trifle stiff add 2 tablespoons water. Have muffin pans hot, not warm, pour into each ^ teaspoon lard or butter. Bake in hot oven and turn with a fork if not served instantly when done, lest they sweat. Always good if carefully measured. BREAKFAST CAKES. Mrs. A. Forman, Omaha, Neb. 2 cups milk. V4, teaspoon salt. 1 teaspoon Rumford’s Baking Flour to make a heavy batter. Powder. Drop in hot gem pans. POP OVERS. Mrs. Travous. 2 eggs. V2 pint flour. pint milk. 14 teaspoon salt. Beat eggs without separating until thoroughly mixed ; add milk and salt. Put the flour into a bowl and add gradually the egg and milk, stirring all the while. Then put the whole through a fine strainer. Have ready iron gem pans, greased and very hot ; fill them half full of the mixture and bake in a moderately quick oven about 30 minutes. They should pop to 4 times their original bulk. These are nice served for breakfast, or with lemon sauce as a dessert. 14 THE EDWARDSVILLE COOK BOOK. , POP OVERS. Mrs. L. T. Milnor. 1 cup flour. 'V2 teaspoon salt✪ Corn Bread. 1 egg. 1 cup milk. Sift flour and salt ; beat egg very light, add milk, beat and add flour, beat five minutes, until very light. Pour into buttered muffin pans and bake half an hour. MUFFINS. Mrs. J. F. Stillwell. 1 pint flour (white or graham). 1 egg, well beaten. 2 teaspoons baking powder. cup butter, melted. Y2 teaspoon salt (scant). % cup sweet milk. 1/4 cup sugar (scant). Add the butter last. WHOFE WHEAT MUFFINS. Mrs. Edith M. Tuxhorn. 1 egg, well beaten. 1 heaping teaspoon baking pow- 1 cup sweet milk. der sifted with flour. 1 tablespoon melted butter. A little salt. 1 1-3 cups whole wheat flour✪ Whole Wheat Muffins. Bake in moderate oven. ^ WAFFLES. Mrs. J. F. Stillwell. 2 cups flour. V2 teaspoon salt. 3 eggs. 1 cup milk. 1 tablespoon butter. 2 teaspoons baking powder✪ Waffles. Beat the yolks of eggs, add the milk, then stir in the flour add the butter, melted, and beat hard for a few minutes ; now add the baking powder and the stiffly beaten whites of the BREAD. 15 eggs. Have waffle irons very hot and grease weU each time before filling. BAKING POWDER BISCUITS. Mrs. Ben Johnson. 1 pint flour. 1-3 teaspoon salt. 1 cup milk. 1 teaspoon baking powder. 1 scant tablespoon lard✪ Baking Powder Biscuits. RYE DROP CAKES. Mrs. L. M. Armstrong. IV2 pints rye. 1 egg. 1 teaspoon soda. Milk or water to make a batter Y2 pint flour. to drop from a spoon, 2 teaspoons cream tartar✪ Rye Drop Cakes. SWEET MILK WAFFLES. Mrs. L. M. Armstrong. 3 tablespoons melted butter. 3 teaspoons baking powder. 1 quart sweet milk. Flour enough to make a stiff✪ Sweet Milk Waffles 3 eggs. batter. SOUR MILK WAFFLES 1 quart flour. 1 pint sour milk. V2 teaspoon soda. 1 teaspoon baking powder. 3 tablespoons melted butter✪ Sour Milk Waffles. WAFFLES. Mrs. W. A. Richardson. 2 cups sweet milk. 3 cups sifted flour. 1 tablespoon butter. 2 eggs. 3 teaspoons baking powder. 1 teaspoon salt. 16 THE: EiDWARDSVlLLE COOK BOOK.