FoodNetArchive

Mary Jane's cook book

1916

Page 7 · 10 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.
Salt, 1/2 teaspoon. Water, iy2 pints✪ Baking Powder Oatmeal Bread. Boil the oatmeal in the water, well salted, 1 hour, add milk, and set aside until cold. Then place in bowl and add the flour mixed and sifted with the salt and baking powder. Mix very smooth. Bake about 45 minutes in medium oven. PRUNE BROWN BREAD. Whole wheat flour, 2y2 pounds. Melted butter, 3 tablespoons. Brown sugar, 3 tablespoons. Yeast cake. 1. Milk, 3 cups. Prunes, 1 cup✪ Prune Brown Bread. Scald the milk and let cool somewhat, add sugar, yeast and flour and let rise till doubled in buV" Then add butter and prunes, washed, stoned and chopped fine. Knead well, and shape in bread pan. Let rise once more and bake in slow oven. Soutli Xaficl-. SUGAR GINGERBREAD. Sugar, 11/2 cups. Ginger, 1 teaspoon. Shortening, 1 cup. Baking powder, 2 teaspoons Milk, 1 cup. Salt, Flour.✪ Sugar Gingerbread Mix ingredients and add flour enough to make quite still'. Just before baking sprinkle sugar over top. Serve hot. 18 BREAD AND MUFFINS. NUT BREAD. Flour, 3 cups. Salt, 1 teaspoon. Sugar, % cup. Egg, 1. Baking powder, 4 teaspoons. Milk, 1 cup. Chopped walnut meats, % cup✪ Nut Bread. Sift together flour, sugar, baking powder and salt, add egg, well beaten, milk and walnut meats. Mix all thoroughly, turn into bread tin and let stand for 20 minutes. Bake in medium oven. NUT BREAD. Graham flour, 2 cups Warm water, 1 tablespoon. White flour, 1 cup. Molasses, 3/4 cup. Sour milk, iy2 cups. Salt, 1 teaspoon. Soda, 1 rounding teaspoon. Nuts, % cup. Dissolve soda in warm water and chop nuts before adding. Bake in a slow oven for 1 hour. Mrs. E. P. G., Reading. EGOLESS GINGERBREAD. Shortening, 1-3 cup. Soda, 1 teaspoon. Molasses, y2 cup. Ginger, 1 teaspoon. Brown sugar, y2 CUP- Cinnamon, 1 teaspoon. Sour milk, % CUP- Salt, V2 teaspoon. Flour, 2 cups✪ Egless Gingerbread. Cream shortening, molasses and sugar until smooth, add milk and soda dissolved in a teaspoon of hot water. Sift spices and salt with flour. Bake in a tubed pan in a moderate oven for 40 min- utes. One-half cup of seeded raisins may be added if desired. LANCASTER GINGERBREAD. Sugar, 1 cup. Sour milk, 1 cup. Butter, 2-3 cup. Ginger, 1 teaspoon. Eggs, 3. Soda, iy2 teaspoons. Molasses, 1 cup. Flour, 3y2 cups✪ Lancaster Gingerbread. Cream butter and sugar, add eggs well beaten, molasses and sour milk, and soda and ginger sifted with the flour. This makes three small or two large loaves. BREAD AND MUFFINS. 19 SOFT GINGERBREAD. Sugar, 1 cup. Flour, 4 cups. Butter, 1 cup. Ginger, 1 tablespoon. Sour milk, 1 cup. Nutmeg and cinnamon. Molasses, 1 cup. Soda, 2 teaspoons. Eggs, 3. Salt.✪ Soft Gingerbread Cream butter and sugar and add remaining ingredients in order given, beating the eggs and sifting dry ingredients together. Citron, raisins and currants may be added for a fruit cake or blueberries added for a good berry cake. Eternal Progress. CHOCOLATE GINGERBREAD. Sour milk, y2 cup. Soda, 14 teaspoon. Molasses, 1 cup. ^'ater, 2 tablespoons. Ginger, 1 teaspoon. Grated chocolate, 4 table- Mace, y> teaspoon. spoons. Salt, 1/2 teaspoon. Flour, 2 cups. Baking powder, 2 teaspoons. Seeded raisins, y2 cup✪ Chocolate Gingerbread. Mix ingredients in order given, dissolving soda in water before adding and flouring raisins well. Put into a buttered and floured cake tin and bake in a steady oven 45 minutes. FRUIT BREAD. Raisins, 2 pounds. English walnuts, y2 pound. Currants, 1 pound. Hickory nuts, i/2 pound. ✪ Fruit Bread