Nut Bread

Ingredients

• one and one half cups of graham flour
• one and one half cups of white flour
• four teaspoons of baking powder
• one teaspoon of salt
• three fourths cup of sugar
• one and one half cups of milk
• one cup of chopped nuts

Method

1. 1

   Mix and sift flours, baking powder, and salt.

2. 2

   Add sugar and milk, beat well, then add nuts.

3. 3

   Let stand for 20 minutes and bake for 1 hour.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 40. The excerpt below is the record exactly as published.

nut bread, meat pie. They are made like a biscuit dough, but differ in the amount of shortening, liquid, or sugar used. Nore. — The teacher may teach as many of these recipes as she has time for. The most important at this time are biscuit, apple dumplings, and short- cakes, because they give practice in handling the dough and perfecting the pupils’ knowledge of biscuit making. The other recipes may be worked in when lessons that require long cooking are given and the pupils have little work to do. Such lessons are those on cooking of legumes and the meat lessons. Another reason for giving several recipes that may be used later in the work is that a review of a process impresses it on the mind. For the same reason more recipes are often included than the teacher can use with some classes. Usually one recipe constitutes a lesson, for a ninety- minute period, if some time is devoted to recitation. Baking Powder Biscuit. — Mix and sift together two cups of flour, four teaspoons of baking powder, one half teaspoon of salt. Add four tablespoons of butter or lard, and work it in with a fork, until it is perfectly blended and the flour is flaky. Make a well in the center of the flour, and pour in three fourths cup of milk or water. Start in the center and stir with a fork, in widening circles, until CEREALS AND LEAVENING AGENTS 105 all the flour has been gathered in and the result is a soft dough. ‘Turn the dough on the floured molding board, and roll lightly about one inch thick, cut with a small biscuit cutter, and bake twelve to fifteen minutes in hot oven. Shortcake. — Mix and sift together two cups of flour, four teaspoons of baking powder, one half teaspoon of salt, add six Foy Bis tablespoons of butter, and work it in asin biscuit dough. When thoroughly mixed, add three fourths cup of water or milk and stir from the center. Turn on the floured molding board, roll out in one cake, and place on a pie tin. Bake twenty to twenty-five minutes in a hot oven. When baked, split so as to sepa- rate top and bottom, spread with butter and strawberries, sliced peaches, oranges, or any other fruit desired. Place the upper crust on the fruit, the buttered side up, and spread with another layer of fruit. May be served with whipped cream. Apple Dumplings. — Mix and sift together two cups of ' flour, four teaspoons of baking powder, one half teaspoon of salt. Add eight tablespoons of butter, or lard, as in biscuit, and one half cup of milk or water. Roll out about one fourth of an inch thick. Pare and core six tart apples. Cut dough large enough to fold over an apple. Place the apple on the dough, fill the center of the apple with sugar, and add a speck of nutmeg or cinnamon. Fold the dough entirely over the apple, and press it firmly together. Bake 106 CEREALS AND LEAVENING AGENTS about forty-five minutes in a hot oven; the time required depends on the kind of apple used. To be certain that the apple is cooked, pierce with a fork, and if the apple feels soft, it is cooked. Serve apple dumplings with Vanilla Sauce. Vanilla Sauce. — Mix thoroughly one tablespoon of cornstarch, one half cup of sugar, speck of salt; add one cup of boiling water and one tablespoon of butter. Cook until it thickens, stirring constantly. Add one teaspoon of vinegar and one half teaspoon of vanilla. _ Fruit Roll. — Mix and sift together two cups of flour, four teaspoons of baking powder, one half teaspoon of salt, — and one tablespoon of sugar. Add six tablespoons of butter or lard, and three fourths cup of water or milk as in biscuit. Roll out one half inch thick, spread with sliced peaches or berries. Roll up as for jelly roll, and bake in a hot oven thirty minutes. Serve with Hard Sauce. . Dutch Apple Cake. — Use the same recipe as for Fruit Roll. Roll out one half inch thick. Place ina shallow bak- ing pan. Pare tart apples; quarter and slice in one quarter inch slices. Place the apples on top of the dough, arrang- ing them in even rows so that they overlap. Sprinkle with sugar and cinnamon and bake thirty minutes. May be cut into squares and eaten as hot bread, or served as dessert © with Lemon Sauce. Lemon Sauce. — Mix one tablespoon of cornstarch and one half cup of sugar; add one cup of boiling water and one fourth cup of butter; cook until it thickens. Add juice of one lemon.and boil one minute, or add one teaspoon of lemon extract after the sauce is removed from the fire. Fruit Pudding. — Make one half the recipe for Fruit Roll. Place sliced apples, blueberries, or peaches in a baking CEREALS AND LEAVENING AGENTS 107 dish or pudding pan; add sugar and enough water to cover the fruit. Drop the dough on top of the fruit and spread smooth. Bake thirty minutes in a hot oven. Serve with pudding sauce or cream and sugar. / Nut Bread. — Mix and sift together one and one half cups of graham flour, one and one half cups of white flour, four teaspoons of baking powder, one teaspoon of salt, three fourths cup of sugar. Add one and one half cups of milk, beat well, and add one cup of chopped nuts

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