This section is from the book "A Textbook Of Domestic Science", by Matilda G. Campbell. Also available from Amazon: A textbook of domestic science for high schools.
1/2 c. molasses
1 ts. soda
2 c. milk
2 c. graham flour
1 ts. salt
1 ts. cream of tartar
1/2 c. sugar
1 c. nuts, chopped
\\ c. white flour Add the soda to the molasses and beat until it foams. Add milk, then the dry ingredients mixed together. Add the nuts. Fill pound baking powder cans, greased, one half full, cover, let rise one half hour; bake \ hour in a moderate oven.
1 c. rye meal 1 c. corn meal 1 c. graham flour
2 c. sour milk 2 ts. soda 1 ts. salt
3/4 c. molasses Mix and sift dry ingredients, add molasses and milk, beat well, put into well-buttered molds, and steam 4 or 5 hours. The cover should be buttered. Never fill the mold more than two thirds full. Baking powder cans or lard pails may be used for molds. Bake 1/2 hour after taking from steamer.
1 c. flour
1 c. milk (scant)
1 ssp. salt 1 egg
Add milk slowly to salt and flour till a smooth paste is formed. Add remainder of milk and the egg. Beat the mixture well and bake in hot gem pans, filling them two thirds full. Bake 30 minutes. Have the oven very hot at first and then reduce temperature. If removed from the oven before they are thoroughly baked, they will fall.
1/2 c. lard
Yolks of 1 or 2 eggs \ c. milk 1 1/2 c.. molasses
3 c. flour
1 ts. soda
2 ts. ginger 1/2 is. salt
Whites of 2 eggs Mix in the order given, sifting the dry ingredients together, and folding in the beaten whites last. Bake in a moderate oven 45 minutes. Mixtures which contain molasses burn easily, so should be baked in a moderate oven.
The griddle for baking cakes should be perfectly clean and smooth. If 1 or 2 tb. of melted shortening is added to the batter, the cakes may be cooked without using grease of any kind on the griddle. If grease is used, take a piece of salt pork, or tie a cloth on a short stick or fork, and grease with drippings or lard. Never leave pools of fat on the edge of the griddle to burn. Wipe off the griddle with a cloth after each baking.
2 1/8 c. flour 1/2 ts. salt
2 c. sour milk l egg
1 ts. soda Sift dry ingredients; add sour milk and well-beaten egg. Drop by spoonfuls on a hot greased griddle. When full of bubbles, turn and bake the other side.
1 pt. stale bread crumbs 1 pt. milk, scalded
2 tb. butter
Pour the hot milk over the crumbs and butter and soak till soft. Add 1 beaten egg, 1 c. flour, 1/2 ts. salt, 2 ts. baking powder. Cold milk to thin if necessary. Bake on a hot griddle.
1 pt. flour
3 ts. baking powder
1/2 ts. salt
2 eggs
1 1/4 c. milk
2 tb. butter, melted
Mix in order given, adding milk with the beaten yolks, then butter, and last fold in the beaten whites. Bake in hot waffle pans.
Melt 1 c. granulated sugar till a light brown, but do not let it burn. Add 1 c. boiling water and simmer 10 minutes. Serve with waffles or hot cakes.
1 c. sugar 3/4 c. water
Boil together slowly for 10 minutes and serve with hot cakes. One tb. lemon juice may be added.
 
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