2 tablespoonfuls of sugar; % tablespoonful of ginger;
cornmeal; l1/^ qts. of water; 1 cup of flour; 1 cup of
dissolved yeast; small handful of salt✪ Yeast Cakes.
— 91 —
Peel the potatoes and cook with the hops, (tied in
a cloth) in about l1/^ qts. of water. Mash the potatoes,
and when cool pour the potato water over the cup of
flour. Next add the dissolved yeast, sugar, salt, ginger,
and the mashed potatoes. Mix well, and add cornmeal
enough to stiffen. Let rise, then shape in bulk, and
cut oblong cakes.
MRS. WM. WEYRICH.
Biscuits.
1 qt. of flour; 1 tablespoonful of salt; 1 teaspoon-
ful of baking powder; 1 large spoonful of butter or
lard; 1 level teaspoonful of soda; about y2 qt. of butter-
milk or sour mil✪ Biscuitsk.
These biscuits must be quickly made, not worked.
MRS. P. ROEDER.
Biscuits.
3 cups flour ; 2 heaping teaspoonfuls baking powder ;
!/2 teaspoonful salt; 3 tablespoonfuls lard; % teaspoon-
ful soda, dissolved in a cup of sour or buttermilk. Use
more milk if necessary.
Roll out, cut, and bake in a hot oven.
MRS. LOUIS DIETZ.
Corn Bread.
2 cups corn-meal ; 3 eggs ; 2 cups boiling water ; 2
cups sour milk ; 2 tablespoonfuls lard ; 1 teaspoonful
soda.
Scald corn meal with boiling water and mix in other
ingredients.
MRS. H. CORDES.
— 92 —
Corn Bread.
2 cups of sifted meal; y2 cup of flour; 2 cups of
buttermilk or sour milk; 2 eggs; T/3 cup of sugar; 1
teaspoonful of salt ; 2 tablespoonfuls of melted butter.
Mix the meal and flour smootly and gradually add
the milk, then the butter, sugar and salt, then the beaten
eggs and lastly dissolve a level teaspoonful of baking
soda in a little milk and beat thoroughly together. Bake
in a quick oven. This recipe can be made with sweet
milk by using baking powder.
MRS. W. J. JUNG.
Corn Bread.
2 cups of corn meal, 1 cup of flour, 2% cups of
milk, 3 eggs, 2 tablespoons of butter, 1 tablespoon of
sugar, 1 teaspoon of salt, 2 teaspoons of baking powder.
Melt the butter and stir into the eggs, which should
have been beaten very light, and after sifting the salt,
sugar and baking powder with the meal and flour,, put
in the milk, eggs and butter. Beat hard and bake for
half an hour in a steady oven.
MRS. ELLA SCHMIDT.
German Coffee Cake.
iy2 lb flour; 14 lb sugar; y2 lb butter; 1 cup
raisins; 5 eggs; 1 pt. yeast; grated lemon to flavor✪ German Coffee Cake.
Mix the above ingredients well and set in a warm
place to rise. When well risen make in loaves, put
in well greased pans and let rise again; then bake in
moderate oven.
MRS. M. PUHL.
— 93 —
Rolls.
y% cup butter; 1 small cup sugar; 3 cups flour;
sifted twice with two small teaspoonfuls of baking pow-
der; 1/2 CUP milk; rind of 1 lemon✪ Rolls.
Cream butter, eggs and sugar; add flour, then milk.
Form into small rolls and paint with beaten egg.
MRS.I GLATZLE.
Plain Coffee Cake. ✪ Plain Coffee Cake
Page 31 · 7 recipe records on this page
Presented as published in 1921. 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
2 tablespoonfuls of sugar; % tablespoonful of ginger; cornmeal; l1/^ qts. of water; 1 cup of flour; 1 cup of dissolved yeast; small handful of salt.
— 91 —
Peel the potatoes and cook with the hops, (tied in a cloth) in about l1/^ qts. of water. Mash the potatoes, and when cool pour the potato water over the cup of flour. Next add the dissolved yeast, sugar, salt, ginger, and the mashed potatoes. Mix well, and add cornmeal enough to stiffen. Let rise, then shape in bulk, and cut oblong cakes.
MRS. WM. WEYRICH. Biscuits.
1 qt. of flour; 1 tablespoonful of salt; 1 teaspoonful of baking powder; 1 large spoonful of butter or lard; 1 level teaspoonful of soda; about y2 qt. of buttermilk or sour milk.
These biscuits must be quickly made, not worked.
MRS. P. ROEDER.
Biscuits.
3 cups flour ; 2 heaping teaspoonfuls baking powder ; !/2 teaspoonful salt; 3 tablespoonfuls lard; % teaspoonful soda, dissolved in a cup of sour or buttermilk. Use more milk if necessary.
Roll out, cut, and bake in a hot oven.
MRS. LOUIS DIETZ.
Corn Bread.
2 cups corn-meal ; 3 eggs ; 2 cups boiling water ; 2 cups sour milk ; 2 tablespoonfuls lard ; 1 teaspoonful soda.
Scald corn meal with boiling water and mix in other ingredients.
— 92 —
Corn Bread.
2 cups of sifted meal; y2 cup of flour; 2 cups of buttermilk or sour milk; 2 eggs; T/3 cup of sugar; 1 teaspoonful of salt ; 2 tablespoonfuls of melted butter.
Mix the meal and flour smoothly and gradually add the milk, then the butter, sugar and salt, then the beaten eggs and lastly dissolve a level teaspoonful of baking soda in a little milk and beat thoroughly together. Bake in a quick oven. This recipe can be made with sweet milk by using baking powder.
MRS. W. J. JUNG. Corn Bread.
2 cups of corn meal, 1 cup of flour, 2% cups of milk, 3 eggs, 2 tablespoons of butter, 1 tablespoon of sugar, 1 teaspoon of salt, 2 teaspoons of baking powder.
Melt the butter and stir into the eggs, which should have been beaten very light, and after sifting the salt, sugar and baking powder with the meal and flour, put in the milk, eggs and butter. Beat hard and bake for half an hour in a steady oven.
MRS. ELLA SCHMIDT.
German Coffee Cake.
iy2 lb flour; 14 lb sugar; y2 lb butter; 1 cup raisins; 5 eggs; 1 pt. yeast; grated lemon to flavor.
Mix the above ingredients well and set in a warm place to rise. When well risen make in loaves, put in well greased pans and let rise again; then bake in moderate oven.
MRS. M. PUHL.
— 93 —
Rolls.
y% cup butter; 1 small cup sugar; 3 cups flour; sifted twice with two small teaspoonfuls of baking powder; 1/2 CUP milk; rind of 1 lemon.
Cream butter, eggs and sugar; add flour, then milk. Form into small rolls and paint with beaten egg.
MRS. I GLATZLE.
Plain Coffee Cake.
Records on this page
Corn BreadButtermilk Yeast CakesYeast CakesBiscuitsGerman Coffee CakeRollsPlain Coffee Cake