FoodNet

Metropolitan cook book

1918

Page 6 · 11 recipe records on this page

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
VELVET GRIDDLE CAKES 2 1 cups flour U tablespoons sugar 1 tablespoon melted fat ^ teaspoon sali 2 beaten egg yolks 2 beaten egg whites 4 teaspoons baking-powder 2 cups milk Measure, mix and sift the first 4 ingredients; add the milk, egg yolks and fat, and mix thoroughly. Fold in the stiffly beaten whites and cook according to general directions. CORNMEAL GRIDDLE CAKES 1 cup cornmeal or 1 or 2 beaten eggs 1 f tablespoons baking- oatmeal mush 2 teaspoons salt powder 2 cups milk 2 tablespoons sugar 3 tablespoons melted fat✪ Cornmeal Griddle Cakes Mix the first 5 ingredients; add the flour sifted with the baking-powder, then the fat; mix thoroughly and cook according to directions. Boiled rice, mashed white or sweet potatoes may be used in place of the cornmeal mush. BREAD GRIDDLE CAKES 1 i cups stale bread 2 tablespoons fat 2 eggs crumbs U tablespoons baking- i cup flour 1| cups scalded milk powder | teaspoon salt Add milk and fat to crumbs and soak until crumbs are soft. Add eggs, well beaten; then flour, salt and baking-powder, mixed and sifted. Beat. Cook according to general directions. RAISED BUCKWHEAT GRIDDLE CAKES 2 cups scalded milk | teaspoon salt j teaspoon soda dissolved i yeast cake, mixed with 2 cups buckwheat with 2 tablespoons I cup lukewarm water 1 tablespoon molasses lukewarm water Scald milk. Cool. When lukewarm, add the yeast cake mixture and buckwheat flour and salt. Beat mixture thoroughly. Cover and let rise over- night. In the morning add remaining ingredients. Beat; drop by spoonfuls onto well-greased griddle; cook on one side, and when puffed full of bubbles and cooked on edges, turn and cook on the other side. Serve with butter and syrup. 12 the: metropolitan LWn COOK BOOK WAFFLES I teaspoon salt 1 i cups flour 1 tablespoon baking- powder Measure, mix and yolks and melted fat, and mix thoroughly, whites. Cook in a well-greased waf^e iron. To make rice waffles, add 1 cupful boiled rice to the above mixture. To make rice and cornmeal waffles, use ^ cup flour, ^ cup cornmeal and 1 cup boiled rice in place of the 1| cups flour. 2 egg yolks 2 tablespoons sugar 2 tablespoons melted fat 1 cup milk 2 egg whites sift the first 4 ingredients; add the milk, egg Fold in the stiffly beaten egg GENERAL DIRECTIONS FOR MAKING MUFFINS Measure, mix and sift the dry ingredients. Add well-beaten egg, milk and fat, melted. Mix thoroughly. Half fill well-greased muffin tins and bake in a hot oven 20 to 30 minutes. By measuring dry ingredients first, then liquids and fats, only 1 cup need be used for measuring. When milk and eggs are used, rinse egg from bowl with milk. TIME TABLE FOR BAKING BATTERS AND DOUGHS Muffins, 12 to 25 minutes Raised biscuit, 12 to 30 minutes Gingerbread, 25 to 45 minutes Loaf cake, 40 to 60 minutes B. P. biscuits, 12 to 15 minutes White bread, 45 to 60 minutes Cookies, 6 to 15 minutes Rye bread, 60 minutes Layer cake, 12 to 20 minutes Beaten bread, 45 to 60 minutes PLAIN MUFFINS 1 1 cups flour I teaspoon salt 2 tablespoons sugar 1 egg 4 teaspoons baking-powder ✪ Plain Muffins