Nut Bread

Ingredients

• 4 cups whole wheat flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 14 cup granulated sugar
• 2 cups milk
• 1 cup walnuts broken (not chopped)

Method

1. 1

   Sift together the dry ingredients, add milk slowly, and then the nuts.

2. 2

   Cook for 35 minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 1. The excerpt below is the record exactly as published.

Nut Bread. .. 4 level cups flour, 1 cup nuts, 1 cup seed- jess raisins, 2 teaspoons baking powder, 1 cup sugar, 2 cups milk, 1 egg, 14, teaspoon cinamon, 1 teaspoon salt. Mix flour, salt, sugar, cinamon, baking powder together dry. Add egg, milk, raisins and nuts. Raise in loaf tins 20 minutes. Bake 45 minutes in mod- erate oven. MRS. FRANK. T. GARDNER. French Rolls, Raised. 2 cups sweet milk, 34, cup butter and lard mixed, 14 cup yeast or 14 cake yeast dissolved in 14 cup wa- ter, 1 teaspoon salt, flour enough to make a stiff dough. Let rise over night. In morning add 2 well beaten eggs, knead and let rise again. Make into balls the size of an egg, then roll each one be- tween the hands to make a long roll (about 3 inches long). Place close together in even rows in well buttered pan. Cover and let rise again. Bake ina quick oven to a delicate brown. Glaze with sweet milk before baking. MRS. BERT BUNNEL. Beaten Biscuits. Rub 1 tablespoon lard into 3 pints flour which has been sifted with 1 teaspoon salt. Add enough water to make a stifff dough. Work on board till soft and pliable and dough blisters. Then beat steadily for 10 minutes with flatiron. Break off small pieces of dough, shape in hands and pierce with 4 prong- ed fork. Bake in hot oven 20 minutes. MRS. L. H. DOYLE Twin Biscuits. 1 cup sifted flour, 2 teaspoons baking powder, 2 teaspoons sugar, 4 teaspoon salt, 1 tablespoon fat. Sift to- gether dry ingredients. Work in fat with tips of fingers. Add enough milk or water to make a soft dough. Mix very little. Roll very thin. Cover with soft butter and place two biscuits together with butter between. MARGARET M. PARMLEY Ginger Bread. 1 cup sugar, 1 cup cooking molasses, 14 cup butter or lard, 1 egg, 1 cup boiling water, 1 teaspoon soda, 2 tea- spoons ginger, 2 cups flour or enough to make a thin batter. Put molasses and soda in bowl and pour in boiling water. Stir a few minutes, add other ingredients. Bake in a slow oven until done. [ae MRS. ©. H! ARCHER. Johnny Cake. 1 egg, 14 cup molasses, pinch of salt,.3 table- spoons butter, 1 level teaspoon soda in hot water, 1 cup sour milk, 1 cup flour, 14 teaspoon baking powder, 114, cups yellow cornmeal. Sift flour, meal, baking powder and salt together. Beat egg and molasses and add flour and milk alternately. Add the butter melt- ed. Bake in rather hot oven thirty minutes. : MRS. FITZGERALD. Plain Hot Cakes. 1 cup flour, 2 teaspoons baking powder, 1 egg, pinch of salt, milk to make thin batter. Sift flour, salt and baking powder together. Add to beaten egg. Bake on hot griddle. : MRS. MARY BEAN CARBON COUNTY COOK BOOK 5) Graham Bread. 114 cups sour mlik, 1% cup dark molasses, | cup raisins, 1 cup chopped walnuts, pinch of salt, 1 teaspoon soda, 114 cups graham flour. Flour the raisins, dissolve soda in a little warm water and add to graham flour sifted with the salt, add mo- lasses and nuts and make soft dough, adding white flour if neces- sary. Put ina well greased pan and bake about half hour or more. MRS. FRED THOMAS. Pop Overs. 1 cup flour, 14 teaspoon salt, 14 tablespoon melted butter, 1 cup milk, 1 egg. Sift dry ingredients together, add but- ter, egg well beaten, and lastly milk. Beat well together, and fill greased muffin tins to very top. Bake in very slow oven. Serve with whipped cream. : GRACE FAUSEVT. Muffins. 4 cups flour, 144 cups sour milk, 2 level teaspoons baking powder , 14 teaspoon soda, 14 teaspoon salt, 2 eggs, 2 table- spoons melted butter, 1 tablespoon sugar if desired. Beat eggs to- gether, add sour milk, next add flour sifted with baking powder, salt, soda and.sugar. Beat well and add melted butter. Bake in gem tins. MABEL STOWELL. Corn Griddle Cakes. 2 cups flour, 14 cup cornmeal, 114table- spoons baking powder, 114 teaspoons salt, one-third cup sugar, 1% cups boiling water, 114. cups milk, 1 egg, 2 tablespoons melted but- ter. Add meal to boiling water and boil five minutes, turn into bowl, add milk and remaining dry ingredients mixed and sifted. Then add egg well beaten and butter. Cook same as other griddle cakes. DR..H. B. GOBTZMAN Scotch Short Bread. 1 lb. butter, 1 heaping cup of powdered sugar. Cream together with hands. Sift in 3 cups flour, 1 cup at a time, work well together. Put mixture on baking board and work in another cup flour. Cut in three round cakes. Bake in hot oven. MRS. W. H. LEITER, Cameron. Cheese Dreams. Cut bread thin, toast, butter it and put slices of cheese between two pieces. Salt and pepper. Dip in beaten eggs and fry in hot butter until brown. Serve while hot. A good break- _ fast dish. MRS. A, W. McKINNON, Graham Bread. 1 pint milk, 1 tablespoon butter. Scald to- gether until butter is melted; turn into bread pan. When cooled to blood heat add 1% pint of yeast. Make a light batter using white flour. Beat thoroughly. Set in warm place to raise. When risen to twice its bulk knead down again, then add three tablespoons molasses, 2 level tablespoons salt and sift in graham flour to make _afirm dough. Knead 20 minutes. Roll into loaves and let raise to twice its bulk. Bake fifty minutes. | 3 ed MRS. W. T. HUFFMAN. us : yey, F i Nnune ae, ae 4 Pi Me ge, SL bins CN Ree Je a ae 6 CARBON COUNTY COOK BOOK L] Corn Bread (New Orleans). 114 pints Indian cornmeal, 14 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 heaping teaspoons baking powder, 1 tablespoon butter or lard, 114, pints milk, 2 eggs, Sift together cornmeal, flour, sugar, salt and baking powder. Rub in shortening, add eggs beaten and milk. Mix into a moderately stiff batter; pour from bowl into shallow cake pan. Bake in hot oven for thirty minutes. MRS. SUSIE ALLDREDGR. Good Raisin Bread. The day before baking start your yeast. I usually save the water (without salt) from my potatoes at noon. ‘When this is cooled just luke warm add 14 cake yeast foam and 3 level tablespoons of sugar. Set in warm place and it will be ready to use next morning. Take about 3 quarts of flour, sift thorough- iy, add 14 cup lard, two cups milk, 2 tablespoons salt and 14 cup of sugar. Mix with the yeast, prepared as above, to a good soft dough Add about 2 cups of seedless raisins, washed and sifted over with a little flour. Knead well. Let raise in a warm place until light. Work down. Let raise a second time. Mold into loaves. When they are light bake in moderate oven over 45 minutes. This is fine. : MRS. GEORGE MORGAN, Nut Bread. 4 cups whole wheat flour, 4 teaspoons baking powder, 1 teaspoon salt, 14 cup granulated sugar, 2 cups milk, 1 cup walnuts broken (not chopped)

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