Peculiars

Ingredients

• 1 pint flour
• 1 teaspoon Royal Baking Powder
• a little salt
• 1 egg
• 1 pint sweet milk

Method

1. 1

   Mix well to a batter, and bake quickly in buttered gem-pans already hot.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 11. The excerpt below is the record exactly as published.

1 teaspoon Royal Baking Powder. Bake in greased shallow pans in hot oven. Slappers. — Put 2 cups Indian corn meal in bowl with 34 teaspoon salt and 2 tablespoons butter. Pour on slowly sufficient boiling water to thoroughly moisten without being sloppy. Cover; let stand for some hours or overnight. Add 3 well-beaten eggs, 1 cup milk, and 1 cup wheat flour, the first half¬ cupful of flour being mixed with 2 teaspoons Royal Baking Powder, to make a very thick drop batter. Drop by spoonfuls on a hot greased griddle, cook slowly till brown, turn and brown other side. Scotch Scones. — 1 quart flour, 1 teaspoon sugar, 34 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 large tablespoon lard, 2 eggs, nearly 1 pint milk. Sift together flour, sugar, salt, and powder; rub in lard cold ; add beaten eggs and milk ; mix into dough smooth and just consistent enough to handle. Flour the board, turn out dough, give it one or two quick kneadings to complete its smoothness ; roll it out with rolling-pin to 34 inch in thick¬ ness, cut with sharp knife into squares larger than soda crackers, fold each in half to form three-cornered pieces. Bake on hot griddle 8 or 10 minutes; brown on both sides. Hot Cross Buns. — Sift together 1 quart flour, 34 teaspoon salt, 1 cup sugar, 3 scant teaspoons Royal Baking Powder. Rub in Y cup butter, then add 34 pound cleaned cur¬ rants, 34 teaspoon nutmeg, 34 pound cut citron, 34 pound seeded raisins, J4 teaspoon allspice. Beat 2 eggs, add 34 cup milk, and stir into the dry mixture, adding enough more milk to mix to a firm dough. Mold into round buns, lay 2 inches’ apart on greased pans, brush with milk Cut cross on each, sprinkle cut with granulated sugar, bake in hot oven. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 7 German Coffee Cake. — Sift together 3 cups flour, Y teaspoon salt, 3 tablespoons sugar, 2 scant teaspoons Royal Baking Powder. Rub in 2 heaping tablespoons butter. Beat 2 eggs, add % cup milk, stir into dry mixture, adding more milk if necessary to mix to very stiff batter. Spread % inch thick in well-buttered shallow pan. Mix together 2 tablespoons flour, 4 tablespoons granulated sugar, 1 heap¬ ing tablespoon cinnamon. Rub in 2 table¬ spoons butter until it is crumbly. Spread thickly over top of dough, bake about Y hour in moderate oven. Drop Cakes. — 1 pint flour, Y teaspoon salt, Y teaspoon sugar, 1 teaspoon Royal Baking Powder sif ted together. Rub in Y tablespoon lard. Mix with milk to a thick batter. Drop by spoonfuls on greased pans, and bake in a very hot oven. Yorkshire Breakfast Cake. — Sift together 3 cups flour, Yl teaspoon salt, 3 level teaspoons Royal Baking Powder. Rub in 1 heaping tablespoon butter. Mix to a soft dough with milk. Roll out Y inch thick. Place without cutting on hot greased griddle, and cover. Place on moderate fire, cook about 10 minutes. Slip off on board, turn without breaking, re¬ turn to griddle and cook 10 minutes longer. Break into pieces and serve with butter. Royal Sally Limns. — Sift together 1 pint flour, 1Y teaspoons Royal Baking Powder, Y teaspoon salt. Stir in the beaten yolks of 2 eggs mixed with Y cup milk and Yi cup melted butter. Beat hard, add the whites whipped to a stiff froth. Bake in well-greased muffin- pans in a hot oven. Rusks. — 1Y pints flour, Y teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, 1 tea¬ spoon each extract nutmeg and cinnamon, Y pint milk. Sift together flour, salt, sugar, and powder; rub in butter; add milk, beaten eggs, and extracts. Mix into dough soft enough to handle ; flour the board, turn out dough, give it quick turn or two to complete its smoothness. Roll under the hands into round balls size of a small egg; lay them on greased shallow cake-pan, put very close to¬ gether, sprinkle a little sugar over, bake in moderately heated oven about 30 minutes. Yankee Puffs. — Mix together 1J4 cups flour, Y teaspoon salt, scant teaspoon Royal Baking Powder, 1 tablespoon sugar. Cream 1 table¬ spoon butter, add the beaten yolks of 2 eggs, then alternately the dry mixture and 1 cups milk, Y teaspoon vanilla, whipped whites of 2 eggs. Bake in hot greased muffin-pans in a hot oven. German Puffs. — 1 pint flour, 2 tablespoons sugar, 1Y teaspoons Royal Baking Powder, 3 tablespoons butter, 4 eggs, 1 cup cream. Cream butter and sugar; add beaten eggs, then, alternately, the cream and dry ingre¬ dients sifted together. Bake in well-greased cups in hot oven. Peculiars. — 1 pint flour, sifted with 1 tea¬ spoon Royal Baking Powder and a little salt ; add 1 egg; mix with 1 pint sweet milk

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