Graham Gems

Ingredients

• 1 c. graham flour
• 2 tb. butter, melted
• 1 c. flour
• 1 c. molasses
• 1 c. sour milk
• f ts. soda
• ^ ts. salt

Method

1. 1

   Mix and sift dry ingredients; add milk to molasses, combine mixtures, and bake in hot muffin pans 25 to 30 minutes.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 54. The excerpt below is the record exactly as published.

1 c. molasses for batters. ^ ts. soda to 1 c. molasses for a stiff dough. Baking powder may be substituted for cream of tartar and soda, in the proportion of 2 level ts. for each c. flour or meal. Reduce the amount of baking powder by \ ts. for each egg added to the mixture. Batters and Doughs. — A batter is a mixture of flour and some liquid. A thin batter is made in the proportion of 1 scant measure of liquid to 1 full measure of flour. A drop batter or muffin mixture is in proportion of 1 scant measure of liquid to 2 full measures of flour. A dough is 1 measure of liquid to 3 scant measures of flour. A sponge is a drop batter to which yeast is added. Construction rule for baking powder mixtures: 2 c. flour or 1 c. white and 1 c. rye, graham, etc. 4 ts. baking powder ; reduce | ts. for each egg added. ^ ts. salt. 1 to 4 tb. shortening. 1 scant c. milk. 1 or 2 eggs, if desired. 1 to 4 tb. sugar. LEAVENING — BATTERS AND DOUGHS 127 Baking Powder Biscuit 2 c. flour 2 tb. lard or butter 4 ts. baking powder 1 scant c. milk | ts. salt Mix and sift dry ingredients. Work in lard with tips of fingers ; add the milk gradually to form a soft dough, mixing with a knife. Toss on a floured board, roll lightly to f inch thickness. Cut in rounds. Bake in a very hot oven 12 to 15 minutes. For shortcake use 4 tb. shortening. Scones Make as baking powder biscuit, using 4 tb. shortening, and add- ing 1 beaten egg to the milk. Roll dough thin, cut, brush the top of each scone with a little melted butter, and sprinkle with sugar and cinnamon. Put a piece of citron or candied orange peel in center, and bake. Dutch Apple Cake 2 c. flour I c. butter ^ ts. salt 1 egg 3^ ts. baking powder 1 scant c. milk 2 sour apples Mix dry ingredients, rub in the butter, add milk and beaten egg. Spread ^ inch thick on a shallow pan. Pare and cut apples in sections lengthwise; lay in rows on the dough with the sharp edge pressed lightly into the dough. Sprinkle the top with 2 tb. sugar and j ts. cinnamon. Bake in a hot oven 25 to 30 minutes. Serve hot, with lemon sauce or with butter. Lemon Sauce 2 c. hot water Grated rind and juice of 1 lemon 1 c. sugar 2 tb. butter 3 tb. cornstarch Mix the cornstarch and sugar. Stir slowly into the boiling water. Cook 10 minutes. Add the lemon and butter. Serve. 128 DOMESTIC SCIENCE Pin-wheel Biscuit 2 c. flour 2 tb. lard 4 ts. baking powder | c. stoned raisins £ ts. salt 2 tb. chopped citron 2 tb. sugar £ ts. cinnamon Mix as a baking powder biscuit dough. Roll \ inch thick. Brush with melted butter, sprinkle with the raisins cut fine, citron, sugar, and cinnamon. Roll like a jelly roll. Cut in slices 1 inch thick. Bake in a hot oven 15 minutes. Currants may be used in place of raisins and citron. Orange Shortcake Make a baking powder biscuit dough. Roll into a cake f inch thick and bake in a quick oven. Split carefully. Spread with butter. Spread with oranges cut in small pieces and sweetened. Put another layer of oranges on top of the cake or sprinkle top with powdered sugar. Corn Bread 1 c. corn meal \ c. sugar 1 c. flour 1 egg 3| ts. baking powder 1 c. milk £ ts. salt 2 tb. melted butter Mix the dry ingredients, add milk, beaten egg, and butter. Beat well. Bake in a shallow pan in a quick oven twenty minutes. Serve hot. Corn Meal Muffins Mix as corn bread, baking in muffin pans 25 minutes. Graham Gems 1 c. graham flour 2 tb. butter, melted 1 c. flour i c. molasses 1 c. sour milk f ts. soda ^ ts. salt

Cook this with the app: pantry check, scaling, and the assistant.