It will be noticed that some of the recipes which follow
are nameless. This is not because no one can be found to
sponsor them, nor, that they are any less valuable and
reliable than the named ones, but because most of them
are used in common by a wide family connection and can
scarcely be claimed by any one person.
I
BREADS OF VARIOUS KINDS
Corn Bread
(Mrs. Marshall Butherford.)
2 cups of flour.
% cup of sugar.
1 cup of cornmeal.
1 cup of sweet milk✪ Corn Bread.
Vs cup of butter aud lard mixed.
2 eggs.
2 teaspoons of baking powder.
Bake in two small bread pans for half an hour.
Federal Bread
(Mrs. J. E. Butherford.)
li/o pounds of flour.
1 pint of sweet milk.
2 ounces of butter.
3 eggs.
% yeast cake (Fleischman).
1 tablespoon of sugar.
1 saltspoon of salt✪ Federal Bread.
Heat the milk warm enough to melt the butter.
Put the flour in a bowl, make a hole in the middle
of it and pour in the milk and other ingredients.
When well mixed, pour into a well greased pan
and set away to rise. When light, bake in a
moderate oven one hour. Split open, butter and
eat hot. Set at night for breakfast and at noon
for tea.
145
Graham Bread
(Mrs. Bellett Lawson.)
1 cup of molasses.
1 pint of sweet milk.
4 cups of graham flour.
1 teaspoon of soda.
1 teaspoon of salt.
2 teaspoons of baking powder✪ Graham Bread.
Warm the molasses until it foams. Put the
baking powder into one cup of the flour. Bake
three-quarters of an hour in a moderate oven.
Huckleberry Muffins
(Mrs. Thomas Lyter.)
Ys cup of butter.
14 cup of sugar.
1 egg,
1 cup of huckleberries.
1% cups of flour.
1 cup of milk.
3 teaspoons of baking powder.
1/2 teaspoon of salt✪ Huckleberry Muffins.
Beat the butter and sugar until creamy. Add
egg well beaten, then the berries. Next add the
milk and lastly the flour, baking powder and salt
sifted together. Bake in greased muffin pans
about twenty minutes.
Pan Cakes
(Mrs. F. 0. Taylor.)
1 quart of sour milk.
2 tablespoons of butter.
1 teaspoon of vinegar.
146
2 teaspoons of soda.
1 teaspoon of salt.
Flour enough to make a thin batter✪ Pan Cakes.
Beat well and let the mixture stand several
hours. Bake on a hot gridle.
Potato Biscuit
(Mrs. J. Q. A. Butherford.)
1 pint of mashed potato.
1 cup of white sugar.
3 eggs (well beaten).
1 tablespoon of salt (large).
'% cake of yeast.
1% cups of warm water.
1 quart of flour.
1 cup of lard (melted) or butter and lard
mixed.
1 teaspoon of baking powder✪ Potato Biscuit.
Add the sugar and salt to the hot mashed po-
tatoes. When cool, add the eggs, the yeast dis-
solved in the water, and the flour. Let it stand
over night.
In the morning add the lard and the baking
powder sifted in a little flour, and enough flour
to make as stiff as rolls. Let the dough stand
until light. Roll about an inch thick and cut
with a small cutter. When light bake in a hot
oven.
Potato Doughnuts
(Mrs. S. F. Barber.)
3 cups of mashed potatoes.
3 eggs.
3 cups of sugar.
147
FOR WRITTEN RECIPES
1% cups of milk.
6 teaspoons of baking powder.
1 nutmeg.
Butter size of small egg.
Pinch of salt✪ Potato Doughnuts.
While the potatoes are warm add sugar, butter
and milk. Mix very stiff and roll quite thin, as
they swell a great deal. This makes a large
quantity. Fry in deep fat.
Wheat Muffins
(Mrs. W. FranTclin Butherford.)
2 eggs.
^ cup of sugar.
1 cup of sweet milk.
2 cups of flour. %
2 teaspoons of baking powder.
A pinch of salt.
Page 55 · 9 recipe records on this page
Presented as published in 1913. 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
It will be noticed that some of the recipes which follow are nameless. This is not because no one can be found to sponsor them, nor, that they are any less valuable and reliable than the named ones, but because most of them are used in common by a wide family connection and can scarcely be claimed by any one person.
BREADS OF VARIOUS KINDS
Corn Bread
(Mrs. Marshall Butherford.)
2 cups of flour. % cup of sugar. 1 cup of cornmeal.
1 cup of sweet milk.
Vs cup of butter and lard mixed.
2 eggs.
2 teaspoons of baking powder.
Bake in two small bread pans for half an hour.
Federal Bread
(Mrs. J. E. Butherford.)
1 1/2 pounds of flour.
1 pint of sweet milk.
2 ounces of butter.
3 eggs.
% yeast cake (Fleischman).
1 tablespoon of sugar.
1 saltspoon of salt.
Heat the milk warm enough to melt the butter. Put the flour in a bowl, make a hole in the middle of it and pour in the milk and other ingredients. When well mixed, pour into a well greased pan and set away to rise. When light, bake in a moderate oven one hour. Split open, butter and eat hot. Set at night for breakfast and at noon for tea.
Graham Bread
(Mrs. Bellett Lawson.)
1 cup of molasses. 1 pint of sweet milk. 4 cups of graham flour. 1 teaspoon of soda.
1 teaspoon of salt.
2 teaspoons of baking powder.
Warm the molasses until it foams. Put the baking powder into one cup of the flour. Bake three-quarters of an hour in a moderate oven.
Huckleberry Muffins
(Mrs. Thomas Lyter.)
Ys cup of butter.
1/4 cup of sugar.
1 egg,
1 cup of huckleberries.
1% cups of flour.
1 cup of milk.
3 teaspoons of baking powder. 1/2 teaspoon of salt.
Beat the butter and sugar until creamy. Add egg well beaten, then the berries. Next add the milk and lastly the flour, baking powder and salt sifted together. Bake in greased muffin pans about twenty minutes.
Pan Cakes
(Mrs. F. 0. Taylor.)
1 quart of sour milk.
2 tablespoons of butter. 1 teaspoon of vinegar.
2 teaspoons of soda. 1 teaspoon of salt.
Flour enough to make a thin batter. Beat well and let the mixture stand several hours. Bake on a hot gridle.
Potato Biscuit
(Mrs. J. Q. A. Butherford.)
1 pint of mashed potato. 1 cup of white sugar.
3 eggs (well beaten).
1 tablespoon of salt (large).
'% cake of yeast.
1% cups of warm water.
1 quart of flour.
1 cup of lard (melted) or butter and lard mixed.
1 teaspoon of baking powder.
Add the sugar and salt to the hot mashed potatoes. When cool, add the eggs, the yeast dissolved in the water, and the flour. Let it stand over night.
In the morning add the lard and the baking powder sifted in a little flour, and enough flour to make as stiff as rolls. Let the dough stand until light. Roll about an inch thick and cut with a small cutter. When light bake in a hot oven.
Potato Doughnuts
(Mrs. S. F. Barber.)
3 cups of mashed potatoes.
3 eggs.
3 cups of sugar.
1% cups of milk.
6 teaspoons of baking powder.
1 nutmeg.
Butter size of small egg.
Pinch of salt.
While the potatoes are warm add sugar, butter and milk. Mix very stiff and roll quite thin, as they swell a great deal. This makes a large quantity. Fry in deep fat.
Wheat Muffins
(Mrs. W. FranTclin Butherford.)
2 eggs.
1/4 cup of sugar.
1 cup of sweet milk.
2 cups of flour. 2 teaspoons of baking powder. A pinch of salt.
Records on this page
Corn BreadCorn BreadFederal BreadGraham BreadHuckleberry MuffinsWheat MuffinsPan CakesPotato BiscuitPotato Doughnuts