Quaker recipes

Sift flour once before measuring. Sift flour, salt and baking powder together. Cut shortening into dry ingredients with blender. Add milk to make a soft dough. Place on floured board and pat out to desired thickness. Bake on greased cookie sheet about 10 minutes at 425°. PAT FERGUSON BUTTERMILK ROLLS 2% cups flour 3 tablespoons sugar 2 teaspoon soda 3 tablespoons shortening 1 teaspoon baking powder 1 cup buttermilk 1 teaspoon salt 1 cake (or package) yeast Dissolve yeast in luke warm milk. Make dough and knead lightly. Form into pocketbook rolls, let rise 30 minutes and bake in medium oven. SALLIE ALLEN (Mrs. C. F.) GRAHAM NUT BREAD 3 cups graham flour 4 teaspoons baking powder 14 cup white flour 1 cup sugar 1 teaspoon salt 1 cup nut meats, chopped 2% cups milk Mix and bake about one hour in moderate oven. CHEESE DROP BISCUITS 2 cups sifted flour 14 cup cold shortening 4 teaspoons baking powder 1 cup cold milk 1 teaspoon salt 1 cup grated cheese Sift flour, baking powder and salt together and cut in shortening. Add grated cheese and mix into dry ingredients. Add milk and mix until well blended. Drop biscuits by teaspoonful on baking sheet. Bake 12 minutes in 450° oven. FLORINE OLIVE (Mrs. Howard) ICE BOX BISCUITS 5 cups flour 2 cups buttermilk 1 pkg. dry yeast, dissolved in 3 tablespoons sugar 14 cup warm water 1 tablespoon salt 3 teaspoons baking powder YZ teaspoon soda 3 heaping tablespoons Crisco Mix dry ingredients in bowl and fold in shortening. Pour yeast which was dissolved in water in the buttermilk and then work this into the flour mixture. Turn out in greased bowl and place in refrigerator. Use as needed. These must rise 45 minutes before baking. Bake 15 minutes in 450° oven. DATE-NUT BREAD 1 7-oz. pkg. dates 1%4 teaspoon soda 3¥%4 cup boiling water 1 egg 1% cups flour YZ cup sugar 1% teaspoons baking powder 1 tablespoon melted butter 1 teaspoon vanilla 12 cup chopped nuts Chop dates, add boiling water, and allow to cool. Sift, then measure flour, and sift again with baking powder and soda. Beat egg slightly, add sugar and mix well. Add flour mixture to the egg mixture and again stir well. Then add melted butter and vanilla, nuts, and dates. Mix thoroughly. Place in buttered loaf pan and bake for 1 hour at 350°. Makes one small loaf. DUMPLINGS FOR STEWS 2 cups sifted flour 1 tablespoon shortening 3 teaspoons baking powder ¥4 cup milk 2 teaspoons salt Sift together dry ingredients. Cut in the shortening. Add milk to make a soft dough, about 34 cup. Drop the dough by spoonfuls into the boiling stew. Care should be taken to drop each one on a piece of meat or vegetable so that it may not be immersed in the liquid. Cover the kettle closely—do not remove the cover until the dumplings have steamed for 12 minutes. LAURA WHITE (Mrs. Murray) STEAMED BROWN BREAD | 2 cups corn meal Y2 cup molasses 1 cup flour 2 cups buttermilk 3 scant teaspoons soda Pinch of salt Sift dry ingredients together, add liquid and mix all together thoroughly. Put into greased cans (with tops) and steam for three hours. Oven 300°. SALT RISING BREAD 1 cup milk 4 cup white corn meal 2 tablespoons sugar 1 cup lukewarm water 14% teaspoons salt 2 tablespoons shortening 542 cups flour