FoodNetArchive

Mary Jane's cook book

1916

Page 10 · 8 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Over the butter, sugar and salt in a deep bowl pour the milk, scalded. When mixture is lukewarm add the yeast cake, dissolved in the lukewarm water, the caraway seeds and the rye flour. Mix well and turn out on floured board. Knead in the entire \\hr.it flour. Return to bowl and let rise until it is double in bulk. Again knead slightly, shape into loaves and put in buttered bread pans. Cover, let rise again and bake in medium <>ven. 24 BREAD AND MUFFINS. PHYSICAL CULTURE LOAF. Brown sugar, 1 cup. Salt, 1 saltspoon. Butter, 1 tablespoon. Graham flour, 2 cups. Sour milk, % cup. Dates, 1 pound. Soda, 1 teaspoon. Walnuts, 14 pound. Cream butter and sugar, dissolve soda in a little warm water, add to milk, then add milk to butter and sugar, stir in flour and lastly dates pitted and chopped and walnuts chopped. Bake in a slow oven l^ hours. Let stand 24 hours before cutting. New York Girl. CUSTARD CORN CAKE. Corn meal, y2 cup. Eggs, 2. Flour, y2 cup. Sour milk, 1 cup. Sugar, 1/2 cup. Soda, 1 rounding teaspoon. Salt, 1 teaspoon. Butter, 2 tablespoons. Sweet milk, 1 cup✪ Custard Corn Cake. Mix and sift dry ingredients, add well beaten eggs and sour milk in which soda has been dissolved. Put butter in pan in which cake is to be baked and let it melt in the oven. Pour in cake batter and lastly pour into the centre of the cake the sweet milk, without mixing in either butter or milk. Bake at once. Egleston Square. EGG ROLLS. Shortening, 2 tablespoons. Milk, 2 cups. Salt, y2 teaspoon. Egg, 1. Sugar, 2 teaspoons. Yeast cake, 1. Flour, 5 cups. Pour the hot milk over shortening, salt and sugar. Cool, add beaten egg, yeast cake and flour. Let rise in a warm place until doubled in bulk, about 3y2 hours, then roll out gently on molding board. Cut with cutter and form into oblongs. Rub melted butter on half of each and fold over other half. Let rise again for about 2 hours. Bake 40 minutes. Makes 2 dozen large rolls. Mother, South Weymouth. BREAD AND MUFFINS. 25 GRAHAM FRUIT BREAD. <ira ha m Hour, 2 cups. Water, 4 tablespoons. White flour, 1 cup. Sour milk, 1 cup. Salt, 1/2 teaspoon✪ Egg Rolls. Chopped nut meats, l/2 cup. Sugar, 2 tablespoons. Sultana raisins, 1/2 cup. Soda, 1 teaspoon. Chopped dates, y2 cup. Sift flour into bowl, add ingredients in order given. Mix and turn into buttered and floured bread tin. Bake in moderate oven for 1 hour. SOUR CREAM BISCUITS. Flour, 1 quart. Baking soda, 2 teaspoons. Salt, 1 level teaspoon. Buttermilk, 1 cup. Sour cream, 1 cup✪ Sour Cream Biscuits. Sift together the flour, salt, and soda. Have ready a well floured pan and have the oven hot. Quickly mix in the butter- milk and sour cream. Handle quickly, shaping into biscuits and bake at once. FLOWER ROLLS. Flour, 1 quart. Milk. Baking powder, 2 teaspoons. Egg, 1. Butter, % cup. Sugar, 1 cup✪ Flower Rolls. Sift flour and baking powder, rub in y± cup of butter and mix with milk to the consistency of biscuit dough. Eoll out square and less than an inch thick. Cream the remaining half cup of butter with the sugar and beat in the egg. Spread this mixture on tli<> dough, then roll up like a jelly roll .and cut off slices an inch thick. Lay in well tmttered dripping pan on round side and bake in hot oven. ENGLISH TEA BISCUITS. Eggs, 2. Flour, 1 cup. Powdered sugar, 1 cup. Baking powder, 1 teaspoon. Almond flavoring, y2 teaspoon. Salt, y4 teaspoon. Milk, y2 cup✪ English Tea Biscuits.