Quick Graham Bread

Ingredients

• 1/2 c. molasses
• 1 tsp. soda
• Use sour milk
• 1 c, chopped nuts may be added if desired.

Method

1. 1

   Combine the liquids and mix like Emergency biscuits.

2. 2

   Bake in a well-buttered pan, in a moderate oven, for about 60 min.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 22. The excerpt below is the record exactly as published.

Quick graham bread. Additional ingredients : ^ c. molas- ses, I tsp. soda. Use sour milk, i c, chopped nuts may be added if desired. Combine the liquids and mix like Emergency biscuits (p. 45). Bake in a well-buttered pan, in a moderate oven, for about 60 min. Batter Puddings Source. General. Food Value. For carbohydrates. 0>st. See market prices and cost of individual items. Pop-overs . . . . , Cottage pudding . . Orange pufFs . . . . 3 tsp. ic. Pop-overs. Mix flour and salt, add milk slowly, and beat until smooth. Beat the eggs light, add to first mixture, and beat with egg-beater for 2 min. Pour at once into hot well-buttered baking-cups or gem-pans, bake in a hot oven 30 to 40 min. Serve hot as muffins, or, with a sweet pudding sauce, for dessert. Cottage pudding. Sift dry ingredients. Cream the butter, add sugar gradually, then the egg (well-beaten). Stir in the milk, then the dry ingredients; beat well, and bake in a well- buttered cake-pan or gem-pans 25 to 35 min. Serve with d,:...l,CjOO^:;Ic STARCH 47 mashed and sweetened strawberries or peaches, stewed fruit, Chocolate sauce (p. 6o), or Hard sauce (p. 60). Baked berry pudding. Make as for Cottage pudding and add 2 c. blueberries or hucklebe.rries just before putting pud- ding in pan. Berries should be picked over, washed, and slightly floured before using. Serve with Lemon sauce (p. 59), Foamy sauce (p. 60), or Hard sauce (p. 60). Orange puffs. Additional ingredients : rind and pulp of two oranges, i tb. orange juice. Make as for Cottage pudding (p. 46) and add the grated orange rind and the juice last. Bake in gem-pans and serve with Orange sauce (p. 60) made with the orange pulp. Cookies and Wafers Source. General. Food Value. For carbohydrates and fat. Cost. See market prices and cost of individual items. s™.. s... raWEEB M.^ r E«s S.C. Mo- PWCB Molasses cookies 4C __ Itsp. _ jr TcT ~ 2 tsp. I c. Sugar cookies . . 3C 'i^ itsp. 3tsp. ic. jc. itsp. — Chocolate cookies 2iC itsp. 2tsp, ic. ic. _ — Filled cookies . . 3ic IC itsp. 4 tsp. ic. ic. — ^ Peanut cookies . i= itsp. itsp. ic. 4tb, — — Ginger wafers . . ic — — ic. ic. — Itsp. — Nut wafers . . , 2C IC itsp. stsp. ic. ic. — — Hermits . . . , JC IC itsp. 2 tsp. 3tb Jc. Itsp. — Jumbles . . . . 31: IC itsp. 4 tsp. ic. 6tb. ftsp. — Ginger soaps . . 3ic " Itsp. ^ - s^- ~ 2 tsp. IC. —^ General Directions. For all these mixtures containing sugar, the shortening should be creamed and the sugar added grad- ually. Add the egg (beaten); then add the milk and the sifted dry ingredients alternately. When sifdng dry ingredients, re- serve part of flour in case all is not needed. The shortening may be all butter or a mixture of butter and lard or sweet drippings. Any preferred spice may be used and amounts d,:...l,CjOO^:;Ic 48 THE PRACTICAL COOKBOOK A/aried to suit individual tastes. Molasses cookies may be made with all lard or drippings. Add only enough flour to make the dough stiff enough to handle ; too much will make the cookies tough and hard. Roll out only a small portion at a time and keep the remainder cool till ready to use. Add the trimmings to a fresh portion of the dough. For thin cookies and wafers the dough should be chilled on ice before using. Shape with a floured cutter and bake on well-greased sheets or inverted dripping-pans. Cookies require a rather quick oven. Molasses cookies. Add soda to molasses and beat thor- oughly, then add milk, shortening (melted), and other ingredi- ents. Use enough dour to make a soft dough, which must be chilled. Roll J in, thick. Bake lo to 12 min. Sugar cookies. Mix according to General Directions and roll very thin. Bake about 10 min. Chocolate cookies. Additional ingredient: 2 oz. chocolate. Melt the chocolate and add to the mixture before adding the flour and milk. Proceed as for Sugar cookies (above). Filled cookies. Mix as directed for Sugar cookies (above) and roll about \ in. thick. Place two cookies together with a spoonful of jelly, marmalade, or the following mixture between. Bake 1 2 to 15 min. Filling. I c. raisins, \ c. sugar, \ c. water, i tb, flour. Mix sugar and flour with the water, add the raisins (chopped), and cook till thick. Peanut cookies. Additional ingredient: ^ c. chopped pea- nuts. Mix like Sugar cookies (above), adding peanuts to dry in- gredients and having the dough soft enough to drop from tip of teaspoon onto a buttered pan. Allow room for mixture to spread. Place ^ peanut on each and bake 10 min. in a moderate oven. Ginger wafers. Additional ingredient : ^ tsp. soda. Dough should be soft enough to spread with a knife on an inverted dripping-pan. Bake quickly and cut in squares as soon as it is taken from the oven. Run a broad-bladed knife under the wafers, holding it very flat, to remove them from the pan. d,:...l,CjOO^:;Ic STARCH 49 Nut wafers. Additional ingredients : ^tsp. vanilla, ^c. nuts (almonds or walnuts). Mix like Sugar cookies (p. 48), roll very thin, cut with small cutter, place \ nut on each wafer, and bake a delicate brown. A mixture of butter and lard is desirable for the shortening. Hermits. Additional ingredient: | c. raisins, stoned and cut small, added to the creamed butter and sugar. Allow twice as much cinnamon as of clove and nutmeg for the teaspoonful of spice. Roll about | in. thick. Cut and bake as usual. Jumbles. Mix according to General Directions, roll ^ in. thick, and bake about 10 min. in a hot oven. Ginger snaps. Additional ingredient: J tsp. soda

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