The farm cook & rule book

When the dough for the bread rises the last time in the pan and is kneaded on the board to be shaped into loaves, put 2 cupfuls of it in a mixing bowl and add the other ingredients, using the flour necessary to enable one to roll the dough % inch thick. Cut into rings or strips and leave on a floured board to rise. When light, fry in hot fat, browning on both sides. Dip in sugar when taken from the kettle. Bread Sponge Cake Mix together 2 cupfuls of bread sponge, % cupful butter, 1^ cupfuls sugar, 1 cupful flour, 3 egg yolks, 1 teaspoonful ginger, 1 teaspoonful cinnamon, 1 teaspoonful cocoa, 1 teaspoonful soda dissolved in % cupful of warm water, 1 cupful of chopped and floured raisins, 14 teaspoonful of salt and 3 stifily beaten egg whites. Pour mixture into a floured pan and bake at once in a moderate oven. Cover with a caramel or other icing when the cake is cool. Mincemeat Rolls Roll out bread dough, spread with butter and a layer of mincemeat. Roll up like a jelly roll and cut off I/2 inch pieces. Place these cut side up in an oiled pan, let rise until very light and bake in a moderate oven. Muffins % cupful butter 6 teaspoonfuls baking powder % cupful sugar 2 eggs y2 teaspoonful salt 2 cupfuls milk 4 cupfuls flour Cream the butter, add the sugar and beat the mixture until light and creamy. Add the well beaten eggs, sift the dry ingredients together and add them alternately with the milk. Bake in buttered muffin tins 25 minutes. This serves 7 or 8 persons. Fruit Muffins To the muffin batter add 1 cupful of chopped and floured raisins, currants or dates. If one wishes, % cupful of nut meats and % cupful of raisins may be added. Graham Muffins Make as muffins, using equal parts of white and Graham or whole wheat flour. Cornmeal Muffins Make as muffins, using % cornmeal and % white flour. Berry Muffins Add 1 cupful of blueberries, huckleberries or chopped cranberries to muffin batter just before baking. Apple Muffins Stir 1 cupful of chopped apples into the muffin batter and bake. Squash Muffins 2 cupfuls flour 2 tablespoonfuls sugar 5 teaspoonfuls baking powder 1 egg 1 teaspoonful salt V2 cupful cooked squash 2 tablespoonfuls molasses 1 cupful milk 2 tablespoonfuls melted butter Sift the dry ingredients together, beat the egg and add to it the milk and the steamed squash which has been put through a sieve. Add the melted shortening and combine the two mixtures. Bake in oiled mufiin tins 25 minutes. Oatmeal Muffins 1 cupful cooked oatmeal % teaspoonful salt 1% cupfuls flour % cupful milk 4 teaspoonfuls baking powder 1 egg 2 tablespoonfuls sugar 2 tablespoonfuls melted butter y2 cupful raisins Mix and sift the dry ingredients. Add the milk, well beaten eggs and oatmeal. Beat thoroughly. Add the melted butter and the slightly floured raisins. Bake in oiled muffi[n pans. Buttermilk Muffins 4 cupfuls cornmeal 2 eggs 1 teaspoonful salt 3 cupfuls buttermilk 3 tablespoonfuls fat 1% teaspoonfuls soda Sift the meal, add the salt and melted shortening. Beat the eggs thoroughly and then add the buttermilk. Dissolve the soda in a little water and add it. Pour into hot, well greased muffin or gem pans and bake in a hot oven. Baking Powder Biscuits 2 cupfuls flour % to 1 cupful milk