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Free Books / Cooking / Favorite Recipes / | |
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This section is from the book "Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church", by Ladies Of The Cumberland Presbyterian Church. Also from Amazon: Joy of Cooking: 75th Anniversary Edition.
Twice as much flour as wetting, is a good rule to follow, not to have bread too stiff. For four large loaves: 3 pints of liquid; butter or lard, size of an egg; tablespoon sugar; salt to taste. Cold weather requires more yeast than in warm weather. Bread is better raised slowly and not too warm.
One and one half cupfuls sour milk, one half cupful sour cream, one cupful corn meal, and one cupful white flour, two cupfuls graham flour, one cupful syrup, salt to taste, two teaspoons soda. If sour cream is not obtainable use two cupfuls sour milk and one tablespoonful of butter melted. Steam three hours.
Mrs. Judd Smith.
2 1/2 cupfuls flour, 2 teaspoonfuls baking powder, 2 table-spoonfuls melted butter, and add to the milk - 1 cupful milk - 1 tablespoonful sugar, little salt. This will make ten muffins.
Mrs. D. R. Cameron.
One pint good yeast, 2 quarts warm water, a little salt and sugar. Mix in sponge over night; in morning stir in flour to make stiff; knead well and let stand until light; knead in loaves; set aside until light.
Mrs. C. Railsback.
One pound of bread dough, two eggs and one heaping tablespoon of butter. When your bread is ready to make into loaves, take one pound of the dough, beat the eggs thoroughly, melt butter and mix all together. It will be necessary to add a little flour; let raise and when light knead into rolls and let stand until light, and bake in a good, hot oven.
Mrs Saddie Wilson.
1 scant cup rye flour. 1 heaping cup graham, 1 cup corn meal; sift together; beat thoroughly with 1 cup Orleans molasses. 1 cup sweet milk. 1 cup sour milk, 1/2 cup brown sugar, 2 teaspoonfuls soda. 1 teaspoonful salt. Steam 3 hours. Bake 15 minutes. Cool a few minutes before cutting.
Mrs. E. T. Cosper.
2 eggs, 1 teaspoon salt, 1 teaspoon soda, 1 1/2 cups buttermilk, 2 tablespoons melted lard. Add enough corn meal to make very thin batter.
Mrs. John Cortner.
Feast: Cook two good sized potatoes and mash thoroughly; add a heaping teaspoonful of salt, one tablespoonful of sugar and a pint of boiling water. Let stand until luke warm; then dissolve one cake of Magic yeast and add to this. Let yeast stand twelve hours before using.
Bread: Take flour, three heaping tablespoonfuls of sugar, small teaspoonful of salt, the yeast, and one pint of luke warm water and mix to a stiff dough and knead thoroughly for fifteen or twenty minutes. In hot weather let rise five or six hours; in cold weather double the time. Then thoroughly knead again; mould into pans and bake for one hour. This recipe makes eight loaves.
Mrs. S. M. Joiner.
Two eggs well beaten, one half teaspoon salt, 1 scant teaspoon soda, 1 pint buttermilk, 4 tablespoons white corn meal. Pake quickly; serve hot. Put on table in pan you bake it in.
Mrs. Landis.
Scald 1/2 cap of new milk; thicken with corn meal; stand in a warm place over night. In the morning put in as much warm water as you want and make a battery with flour; then when it is light add 1/2 pint of new milk and put in a lump. When it is light mold into loaves; let rise and bake.
Beat Yolks Of - Eggs; Add 1 Cup Milk, A Pinch Salt, One Pint Flour With 1 Teaspoonful Baking Powder. Beat Whites Of Eggs Stiff And Stir In Gently. Put In Gem Pans Or Rings To Bake Quickly.
Mrs. Dunham.
Stir one heaping tablespoonful of corn meal into one half cupful scalding fresh, sweet milk, at night: put in tin cup and Bet in warm place. In the morning take one pint warm water (not scalding), a pinch of soda, and make a batter of Hour thick enough to drop off point of a knife. Stir in mixture which has stood over night; beat well: set in kettle of warm water; cover with a coth: keep at even temperature. It should be light and foamy in about two hours. Then add one and one half pints warm water (or part warm milk if desired), dessert spoonful salt, and enough flour to work into loaves. Knead until smooth; put in bread pans; set over warm water, or in warm place, to rise. Bake in moderate oven. When done keep in cool place. Delicious.
Mrs. A. L. Landis. SR.
One Pint Of Graham Flour, One Cup Of Sweet Milk, Two Eggs Well Beaten, One-Half Cup Of Butter, A Little Salt And Sugar Two Teaspoonfuls Of Baking Powder. Have Gem Pans Hot.
Mrs. F. V. Dewey.
For three good sized loaves, take two and one half sifters of flour, add salt and two small cupfuls yeast: mix with warm, not hot. water until the dough is firm and can be kneaded without sticking to the hands. grease the top of the dough well with warm, melted lard; cover and set to rise where the dough will keep warm. in three hours the dough should be light and soft, and ready to mould into loaves. grease the top of the loaves with warm lard and let rise again. in about one hour the bread should be ready to bake. have the oven well heated and bake 3/4 of an hour.
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