These weights are only approximately true. A cup of
heavy syrup weighs more than 8 oz. A cup of average flour
weighs only 4 oz. "A pint is a pound" holds fairly true for
butter, sugar, eggs, meat, milk. But it takes a quart of pastry
flour to weigh a pound.
Few directions are needed, as all recipes are written in
the order of mixing.
Table of Proportions for Quick Breads.
1 C. liquid to 1 C. flour Popovers
1 C. liquid to 11/2 C. flour Griddle Cakes
1 C. liquid to 1% C. flour Waffles
1 C. liquid to 2 C. flour Muffins or cake
1 C. liquid to 3 C. flour Biscuits or bread
1 C. liquid to 4 C. flour Pastry
1 C. liquid to 6 C.-f-Aour Cookies
Sour Milk and Soda.
^ T. soda in 1/4 C. thick, sour milk equals the gas pro-
duced by 1 level T. of baking powder. The soda should have
all lumps crushed or sifted out before measuring. The meas-
ure should be accurate and the soda should be dissolved in
1 T. of hot water before adding to sour milk.
Soda may be used with lemon juice also, to produce gas
for leavening dough. Use a scant 3/2 T. soda for every cup of
sour milk, or for 2 Tb. lemon juice.
Baking: Powder.
2 oz, soda
2 oz. cornstarch (Weights must be accurate)
4 oz. cream tartar
Mix thoroughly, sift 6 times, and keep in tightly covered
tin box. This makes 14 lb. baking powder .
Biscuit, With Sour Milk.
2 C. flour % C. sour milk
2 T. baking powder I/3 T. soda
1 T. salt 1 Tb. hot water
3 Tb. fat
Mix dry ingredients. Dissolve the soda in hot water, then
beat into the sour milk. Mix dough at once and bake as other
biscuit.
Biscuit.
2 C. flour 3 Tb. Fat
4 T. baking powder % C. milk or water✪ Biscuit
1 T. salt
Mix and sift dry ingredients "Work fat in evenly. Add
liquid gradually and mix with spatula. Roll on floured board
till 1/2 in. thick. Cut out and bake from 12 to 15 minutes in
hot oven. Or, do not roll, but drop by spoonfuls on baking pan.
Rich Biscuit.
Make the same biscuit dough, using more fat and 1 Tb.
sugar.
For liquid, use 2 eggs well beaten and l^ C. milk.
Shortcake.
Use rich biscuit dough, bake in round tin, and when cool
spread thickly with fruit and whipped cream sauce. If
canned fruit is used, it should be well drained, and the juice✪ Shortcake
used in sauce.
Apple Slump.
Pare, core, and slice 4 apples.
Cook in water to cover till tender. Put into baking dish,
add sugar to taste (about % C.) and 1/2 T. cinnamon (or
other spice) and 1 Tb. butter.
Cover dish with biscuit dough✪ Apple Slump, bake, serve with sweet
sauce or cream.
Fruit Rolls.
Biscuit dough, rolled.
Spread with 2 Tb. soft butter.
Sprinkle over with:
% C. raisins
% C. nuts (cut fine)
2 Tb. sugar, mixed with
y^ T. cinnamon✪ Fruit Rolls.
Roll like a jelly roll. Cut off slices 1 inch thick. Bake 15
minutes.
Broiled French Toast.
3 eggs 1 C. milk
1/2 T. salt 6 slices stale bread
2 Tb. sugar✪ Broiled French Toast
Beat eggs slightly, add salt, sugar, milk, strain into a
shallow dish. Dip bread in mixture until soft. Place slices
on well-oiled, baking sheet or pan. Bake in moderate oven
until top of slice feels dry, then turn slice over to dry out
other side. Do not let toast become brown if served to chil-
dern or invalids. Serve for breakfast or luncheon, or with
a fruit sauce for dessert.
The "lost bread" so frequently made in this section is
about the same as this, but is sauted or fried.
Bread Griddle Cakes.
Mix and soak until soft : ✪ Bread Griddle Cakes
Page 8 · 8 recipe records on this page
Presented as published in 1915. 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
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These weights are only approximately true. A cup of
heavy syrup weighs more than 8 oz. A cup of average flour
weighs only 4 oz. "A pint is a pound" holds fairly true for
butter, sugar, eggs, meat, milk. But it takes a quart of pastry
flour to weigh a pound.
Few directions are needed, as all recipes are written in
the order of mixing.
Table of Proportions for Quick Breads.
1 C. liquid to 1 C. flour Popovers
1 C. liquid to 11/2 C. flour Griddle Cakes
1 C. liquid to 1% C. flour Waffles
1 C. liquid to 2 C. flour Muffins or cake
1 C. liquid to 3 C. flour Biscuits or bread
1 C. liquid to 4 C. flour Pastry
1 C. liquid to 6 C.-f-Aour Cookies
Sour Milk and Soda.
^ T. soda in 1/4 C. thick, sour milk equals the gas pro-
duced by 1 level T. of baking powder. The soda should have
all lumps crushed or sifted out before measuring. The meas-
ure should be accurate and the soda should be dissolved in
1 T. of hot water before adding to sour milk.
Soda may be used with lemon juice also, to produce gas
for leavening dough. Use a scant 3/2 T. soda for every cup of
sour milk, or for 2 Tb. lemon juice.
Baking: Powder.
2 oz, soda
2 oz. cornstarch (Weights must be accurate)
4 oz. cream tartar
Mix thoroughly, sift 6 times, and keep in tightly covered
tin box. This makes 14 lb. baking powder .
Biscuit, With Sour Milk.
2 C. flour % C. sour milk
2 T. baking powder I/3 T. soda
1 T. salt 1 Tb. hot water
3 Tb. fat
Mix dry ingredients. Dissolve the soda in hot water, then
beat into the sour milk. Mix dough at once and bake as other
biscuit.
Biscuit.
2 C. flour 3 Tb. Fat
4 T. baking powder % C. milk or water
1 T. salt
Mix and sift dry ingredients "Work fat in evenly. Add
liquid gradually and mix with spatula. Roll on floured board
till 1/2 in. thick. Cut out and bake from 12 to 15 minutes in
hot oven. Or, do not roll, but drop by spoonfuls on baking pan.
Rich Biscuit.
Make the same biscuit dough, using more fat and 1 Tb.
sugar.
For liquid, use 2 eggs well beaten and l^ C. milk.
Shortcake.
Use rich biscuit dough, bake in round tin, and when cool
spread thickly with fruit and whipped cream sauce. If
canned fruit is used, it should be well drained, and the juice
used in sauce.
Apple Slump.
Pare, core, and slice 4 apples.
Cook in water to cover till tender. Put into baking dish,
add sugar to taste (about % C.) and 1/2 T. cinnamon (or
other spice) and 1 Tb. butter.
Cover dish with biscuit dough, bake, serve with sweet
sauce or cream.
Fruit Rolls.
Biscuit dough, rolled.
Spread with 2 Tb. soft butter.
Sprinkle over with:
% C. raisins
% C. nuts (cut fine)
2 Tb. sugar, mixed with
y^ T. cinnamon.
Roll like a jelly roll. Cut off slices 1 inch thick. Bake 15
minutes.
Broiled French Toast.
3 eggs 1 C. milk
1/2 T. salt 6 slices stale bread
2 Tb. sugar
Beat eggs slightly, add salt, sugar, milk, strain into a
shallow dish. Dip bread in mixture until soft. Place slices
on well-oiled, baking sheet or pan. Bake in moderate oven
until top of slice feels dry, then turn slice over to dry out
other side. Do not let toast become brown if served to chil-
dern or invalids. Serve for breakfast or luncheon, or with
a fruit sauce for dessert.
The "lost bread" so frequently made in this section is
about the same as this, but is sauted or fried.
Bread Griddle Cakes.
Mix and soak until soft :