43^ lbs. Salt ^ oz.
IMlbs. VaniUa 13^tbsp.
Barley flour
Com flour .
Mix as Butter cakes, adding the melted chocolate when
cake is mixed. Bake in loaves, or as cup cakes. Yields
two and one-half ounce portions.
CORN MEAL LAYER CAKE
Sugar 53^ lbs. Barley flour. . . 3 lbs.
Butterine . . . 21bs. 5oz. Cornmeal. ... 4 lbs.
Eggs 10 Baking powder .5 oz.
Milk 3>^ qts.
Mix as butter cakes. Yields seventeen double layers (in
nine inch pans) of ten and one-half ounces each. Fill with
jam or a cream filling.
PLAIN CAKE
4 lbs.
llb.6oz.
20
Barley flour . .
Baking powder
Cinnamon . .
Nutmeg ...
Cloves 2 tsp.
2 lbs.
4% oz.
1 oz.
'4 oz.
Sugar . . .
Butterine . .
Eggs. . . .
Milk IK qts.
Salt 34 oz.
Rice flour . . . 2}4 lbs.
Mix as Butter cakes.
Note. — Nuts and raisins may be added, or any desired
flavoring may be substituted for the spice in this mixture.
OATMEAL COOKIES
Butterine .
Milk. . . .
Molasses . .
Brown sugar
Barley flour .
43^ lbs.
14
2^ cups
1 cup
43^ cups
2y2 lbs.
Corn flour .
Oatmeal . .
Baking soda
Cloves . . .
Nutmeg . .
Cinnamon .
23^ lbs.
33^ lbs.
4 tbsp.
^oz.
3^oz.
Hoz.
40 PASTRY— QUICK BREADS
Cream butter and sugar, add eggs and beat thoroughly.
Mix molasses and milk, and add alternately with the dry
ingredients which have been mixed together. Drop heap-
ing tablespoonful on to greased baking sheets and flatten
them out somewhat. Bake in moderately quick oven.
Makes two hundred, one and one-half ounce cookies.
GINGERBREAD
Cornflour . . . 23^ lbs. Fat 1 lb.
Barley flour. . . 2^ lbs. Eggs 4
Baking soda . . 23^ oz. Milk 2 qts.
Salt 3^ oz. Ginger 13^ oz.
Sugar 1 lb. Cinnamon ... 34 oz.
Molasses .... 1 qt. Cloves 2 tsp.
Mix as butter cake, adding molasses to the creamed
butter and sugar after eggs are added. Bake in thin sheets
in a moderate oven. Yields 100 portions 2 oz. each.
SPONGE DROP CAKES
Eggs 30 Potato flour. . . 23^ lbs.
Egg yolks ... 30 Salt 2 tsp.
Sugar 23^ lbs. Lemon extract . 1 tbsp.
Beat eggs, yolks and sugar together until mixture is
stiff, fold in sifted flour and salt, flavor and bake 15-25
minutes in moderate oven.
PASTRY
WHEATLESS PASTRY
Barley flour. . . 2 lbs. Butterine. ... 13^ lbs.
Potato flour . . 1 lb. Egg whites ... 1 cup
Corn flour ... 2 lbs. Water 1 pt.
Crisco IH lbs.
Work fat and flour together, add beaten egg and water
mixed together, work very thoroughly to develop all the
gluten possible. Yields covers for 18 to 20 nine-inch tins.
QUICK BREADS
BARLEY MUFFINS
Barley flour. . . 73^ lbs. Salt 134 oz.
Rice flour. ... 3 lbs. Eggs 20
Molasses. . . . 13^ cups Milk 6^ qts.
Baking powder . 9 oz. Fat, melted . . 234 cups
QUICK BREADS 41
Mix and bake as Rye muflfins No. 2. Yields two hundred
muffins, two ounces each.
CORN MUFFINS
Cornmeal. . . . 13)^ lbs. Eggs 22
Baking powder . 10 oz. Milk 5^ qts.
Salt 2^oz. Fat, melted. . . 1 qt.
Boiling water . . 4M qts.
Scald 4 lbs. of cornmeal with boiling water, add milk
and beaten egg, combined, and sifted and mixed dry-
ingredients. Beat thoroughly, and add melted fat. Bake
in rather quick oven one-half hour or more.
Page 16
Presented as published in 1918. 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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43^ lbs. Salt ^ oz.
IMlbs. VaniUa 13^tbsp.
Barley flour
Com flour .
Mix as Butter cakes, adding the melted chocolate when
cake is mixed. Bake in loaves, or as cup cakes. Yields
two and one-half ounce portions.
CORN MEAL LAYER CAKE
Sugar 53^ lbs. Barley flour. . . 3 lbs.
Butterine . . . 21bs. 5oz. Cornmeal. ... 4 lbs.
Eggs 10 Baking powder .5 oz.
Milk 3>^ qts.
Mix as butter cakes. Yields seventeen double layers (in
nine inch pans) of ten and one-half ounces each. Fill with
jam or a cream filling.
PLAIN CAKE
4 lbs.
llb.6oz.
20
Barley flour . .
Baking powder
Cinnamon . .
Nutmeg ...
Cloves 2 tsp.
2 lbs.
4% oz.
1 oz.
'4 oz.
Sugar . . .
Butterine . .
Eggs. . . .
Milk IK qts.
Salt 34 oz.
Rice flour . . . 2}4 lbs.
Mix as Butter cakes.
Note. — Nuts and raisins may be added, or any desired
flavoring may be substituted for the spice in this mixture.
OATMEAL COOKIES
Butterine .
Milk. . . .
Molasses . .
Brown sugar
Barley flour .
43^ lbs.
14
2^ cups
1 cup
43^ cups
2y2 lbs.
Corn flour .
Oatmeal . .
Baking soda
Cloves . . .
Nutmeg . .
Cinnamon .
23^ lbs.
33^ lbs.
4 tbsp.
^oz.
3^oz.
Hoz.
40 PASTRY— QUICK BREADS
Cream butter and sugar, add eggs and beat thoroughly.
Mix molasses and milk, and add alternately with the dry
ingredients which have been mixed together. Drop heap-
ing tablespoonful on to greased baking sheets and flatten
them out somewhat. Bake in moderately quick oven.
Makes two hundred, one and one-half ounce cookies.
GINGERBREAD
Cornflour . . . 23^ lbs. Fat 1 lb.
Barley flour. . . 2^ lbs. Eggs 4
Baking soda . . 23^ oz. Milk 2 qts.
Salt 3^ oz. Ginger 13^ oz.
Sugar 1 lb. Cinnamon ... 34 oz.
Molasses .... 1 qt. Cloves 2 tsp.
Mix as butter cake, adding molasses to the creamed
butter and sugar after eggs are added. Bake in thin sheets
in a moderate oven. Yields 100 portions 2 oz. each.
SPONGE DROP CAKES
Eggs 30 Potato flour. . . 23^ lbs.
Egg yolks ... 30 Salt 2 tsp.
Sugar 23^ lbs. Lemon extract . 1 tbsp.
Beat eggs, yolks and sugar together until mixture is
stiff, fold in sifted flour and salt, flavor and bake 15-25
minutes in moderate oven.
PASTRY
WHEATLESS PASTRY
Barley flour. . . 2 lbs. Butterine. ... 13^ lbs.
Potato flour . . 1 lb. Egg whites ... 1 cup
Corn flour ... 2 lbs. Water 1 pt.
Crisco IH lbs.
Work fat and flour together, add beaten egg and water
mixed together, work very thoroughly to develop all the
gluten possible. Yields covers for 18 to 20 nine-inch tins.
QUICK BREADS
BARLEY MUFFINS
Barley flour. . . 73^ lbs. Salt 134 oz.
Rice flour. ... 3 lbs. Eggs 20
Molasses. . . . 13^ cups Milk 6^ qts.
Baking powder . 9 oz. Fat, melted . . 234 cups
QUICK BREADS 41
Mix and bake as Rye muflfins No. 2. Yields two hundred
muffins, two ounces each.
CORN MUFFINS
Cornmeal. . . . 13)^ lbs. Eggs 22
Baking powder . 10 oz. Milk 5^ qts.
Salt 2^oz. Fat, melted. . . 1 qt.
Boiling water . . 4M qts.
Scald 4 lbs. of cornmeal with boiling water, add milk
and beaten egg, combined, and sifted and mixed dry-
ingredients. Beat thoroughly, and add melted fat. Bake
in rather quick oven one-half hour or more.