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Mixtures With Baking Powder |
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Free Books / Cooking / Drexel Institute Recipes / | |
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Mixtures With Baking Powder |
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This section is from the book "Individual Recipes In Use At Drexel Institute", by Helen M. Spring. Also available from Amazon: Individual Recipes In Use At Drexel Institute.
Pastry flour should be used, if possible. Sift flour before it is measured; then mix and sift dry ingredients.
The eggs are beaten whole and the milk added to them, then added to the dry ingredients. When fat is used it is usually melted and added last, but may be worked into the flour with the tips of the fingers, or cut in with a knife.
The pans or muffin rings should be greased before the mixture is prepared. Iron gem-pans must be heated.
The oven must be ready for baking before mixtures are prepared; they must be put into the oven as soon as prepared and baked from twelve to thirty minutes. In a coal range bake them first on the floor of the oven and raise them to the shelf to brown; in a gas range bake them on a shelf in the centre of the oven.
1/2 c. flour. 1/2 tsp. baking powder.
1/4 tsp. salt 1/2 tbsp. fat. 1/4 c. milk.
Mix according to the rule, working the fat into the flour. Toss on a slightly floured board and roll them out gently with a rolling-pin and cut into small biscuit. The top may be moistened with a little milk. Bake 12 to 15 minutes.
Whole wheat flour may be used for biscuit.
2 1/2 tbsp. flour. 1/2 tsp. sugar. 1/4 tsp. baking powder.
1/16 tsp. salt 1/4 egg. 1 tbsp. milk. 1/2 tbsp. butter.
Mix according to the rule and bake.
2 tbsp. flour. 1 1/2 corn meal. 1/2 . baking powder. 1/2 tsp. sugar.
1/16 tsp. salt. 1/4 egg. 2 tbsp. milk. 1 tsp. butter.
Mix according to the rule and bake.
1/4 c. whole wheat flour.
1 tbsp. flour.
1/2 tsp. baking powder.
1/16 tsp. salt. 1/2 tsp. sugar.
1/4 egg.
1/6 c. milk. 1 tsp. butter.
Mix according to the rule and bake.
1/4 c. rye meal. 2 tbsp. corn meal. 3/16 tsp soda.
1/16 tsp. salt. 1 tbsp. molasses. 1/4 c. sour milk.
Steam this mixture in a buttered mould for two hours.
In making griddle cakes or waffles the griddle or waffle-iron must be hot and thoroughly greased. Butter, but-terine, or salt pork may be used for this purpose.
Pastry flour is best for these mixtures, but if bread flour is used the amount should be decreased.
They should be baked as soon as mixed.
1/4 c. flour.
1/16 tsp. salt.
1/4 tsp. baking powd.
1 tsp. butter. 1/3 egg. 1/6 c. milk.
Mix and sift the dry ingredients, add the milk and beaten egg gradually, melt the butter and add it last.
3/8 c. fine bread crumbs. 1/2 c. hot milk. 1/2 tbsp. butter.
1/2 egg.
1/4 c. flour.
1/8 tsp. salt.
1/2 tsp. baking powd.
Mix in the order given. Any cooked cereal may be used instead of bread crumbs, using three-eighths cup of milk.
1/8 c. corn meal. 1/2 c. hot milk. 1/8 c. flour. 1/8 tsp. salt.
1/2tsp. baking powder. 1/2 tbsp. sugar. 1/4 egg.
Pour the hot milk over the meal, stir thoroughly and cook two minutes. Sift the remaining dry ingredients; when the meal has cooled, mix all together and add the well-beaten egg; bake at once.
2/3 c. flour. 2/3 tsp. baking powder.
1/6 tsp. salt. 2 tsp. butter. 1 egg.
3/8 c. milk.
Mix and sift the dry ingredients, cut in the butter, separate the eggs and add the milk to the yolk. Add this mixture to the dry ingredients and fold in the beaten white of egg. If the batter is too stiff more milk may be used.
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