FoodNetArchive

Farm and home cook book and housekeeper's assistant

1907

Page 66 · 9 recipe records on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Dissolve 1 teasp soda✪ Ginger Gems in 1 pt buttermilk, add scant teasp salt,. 1 tablesp sugar and enough cornmeal mixed with a little flour to make a medium stiff batter. Lastly add 2 tablesp melted lard. Bake in a quick oven. — [N. H. G., O. Pop-Overs To 1 well-beaten egg add 1 cup milk, a pinch of salt, and sift in a little at a time 1 heaping cup flour✪ Pop-Overs. Beat well for 10 min- utes, and bake in hot, v/ell greased irons. Baking powder or soda is not needed. — [Miss E. I. B., Cal. POP-OVERS AND BUCKWHEAT CAKES 105 Graham Pop-Overs To 2 well-beaten eggs add 2 cups milk, 2 cups graham flour, 1 cup white flour and ^ teasp salt. Beat well, half fill hot, well greased gem pans with the batter, and bake about 20 min- utes in a hot oven. — [Mrs J. L. T., N. Y. Graham Puffs Mix 1 cup graham flour with 1 cup pastry flour and % teasp salt, add slowly 2 cups milk, add 2 well-beaten eggs, beat again, then turn at once into hot buttered gem pans, filling each about % full, and bake in a hot oven about 30 minutes. — [Miss E. W., N. H. Cornstarch Puffs Cream 1 cup sugar with V2 cup butter, add beaten yolks of 4 eggs, and gradually and alternately 1 cup cornstarch with the beaten whites of the eggs. Mix 2 level teasp baking powder with the cornstarch, and lastly add 1 teasp vanilla. Bake in well greased gem pans in hot oven. This recipe makes a dozen puffs. — [Mrs. B. S., W. Va. Potato Scones To 2 cups mashed potatoes add 2 cups flour, 2ozs butter, 2 level teasp baking powder, ^ teasp salt, and milk enough to make a dough that can be handled. Roll out ^^ inch thick, cut with biscuit cutter, and bake in quick oven about 15 min- utes.— [Mrs. P. A. B., 111. Oatmeal Scones To 1 cup oatmeal flakes add % cup flour, 1 teasp salt, 1% teasp baking powder, 1 cup sweet milk and 1 well-beaten egg. Bake at once in hot, well greased gem irons, filling them half full. It will take about y2 an hour in a quick oven. This recipe makes 1 dozen scones. — [Mrs. E. E. S., Pa. Johnny Cake To 2 cups cornmeal, add 1 cup wheat flour, 1^ cups sour milk, y2 cup sour cream in which dissolve 2 scant teasp soda» a pinch of salt and % cup sugar✪ Johnny Cake. — [Mrs. E. McC, N. Y. Yeast Buckwheat Cakes When the cakes are first started they should be set in the evening. Use 1 qt warm water, 1 cake yeast✪ Yeast Buckwheat Cakes and buckwheat 106 FARM AND HOME COOK BOOK and white flour, half and half, enough to make an ordinary bat- ter. Put in a warm place to rise, and in the morning add V2 teasp soda dissolved in a little warm water. After the cakes have been started all that is necessary is to put away each morning a little of the batter to use in the evening as a starter by adding a little warm water and more flour. — [Mrs. E. S. W., Okla. Buttermilk Buckwheat Cakes Dissolve 1 level teasp soda in 2 cups buttermilk, add % cup sweet milk, 1 level teasp salt and then stir in 1 pt buckwheat flour✪ Buttermilk Buckwheat Cakes. Beat well and bake immediately in hot oven. — [Mrs. W. K., la. Plain Waffles To 1 cup milk add 1 well-beaten egg, 2 teasp melted butter, and 1 cup flour sifted with 1 teasp baking powder and a little salt✪ Plain Waffles. Bake in "piping hot" waffle irons, until crisp and brown. Butter while hot and eat with honey. — [K. A. D., N. D. Buttermilk Waffles ✪ Buttermilk Waffles