This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
2 cups Graham flour.
1/2 cup white flour.
1/3 cup sugar.
1 tablespoon baking powder.
1 teaspoon salt.
4 tablespoons melted lard.
1 1/2 cups sour milk.
1 teaspoon soda.
Mix and sift flour, sugar, baking powder, and salt; then add lard and sour milk mixed with soda. Turn into a buttered bread pan and bake from forty-five to fifty minutes.
2 cups bread flour 1/2 cup sugar.
4 teaspoons baking powder 1 teaspoon salt.
3 tablespoons butter.
2 tablespoons lard.
Yolk 1 egg.
1 cup milk.
1/2 cup English walnut meats.
Mix and sift flour, sugar, baking powder, and salt. Work in butter and lard, using the tips of the fingers; then add egg and egg yolk well beaten, milk, and walnut meats, broken in pieces. Beat thoroughly and turn into a buttered bread pan. Let stand twenty minutes; then bake in a moderate oven forty minutes. A delicious bread for sandwiches.
2 cups unsifted Graham flour 1 cup pastry flour 2/3 cup brown sugar 1 teaspoon salt.
3 teaspoons baking powder 2 cups buttermilk 11/8 teaspoons soda 1 cup pecan nut meats, finely cut.
To Graham flour add pastry flour, sugar, salt, and baking powder. When thoroughly mixed add remaining ingredients. Turn into a buttered bread pan, cover and let stand twenty minutes. Bake in a moderate oven forty-five minutes.
1/2 cup butter ¾ cup sugar.
1 2/3 cups flour.
1 tablespoon baking powder ¾ cup milk.
1 tablespoon carraway seeds ¾ teaspoon vanilla.
1/4 teaspoon salt.
Cream butter and add sugar gradually and egg well beaten. Mix and sift flour and baking powder, and add alternately with milk to first mixture; then add caraway seeds, vanilla, and salt. Turn into a buttered and floured cake pan, sprinkle with sugar, and bake in a moderate oven thirty-five minutes. Remove from pan, cut in squares, and serve hot.
Cut stale bread in one-fourth inch slices, remove crusts, and cut in three pieces, crosswise. Toast, spread with butter and sprinkle with sugar, mixed with cinnamon, using three parts sugar to one part cinnamon.
1/4 pound beef suet.
1 1/4 cups flour.
3 teaspoons baking powder.
1 teaspoon salt.
1/2 teaspoon pepper 1 teaspoon minced parsley 1/2 teaspoon onion juice 1/3 cup cold water.
Force suet through meat chopper. Mix and sift flour, baking powder, salt, and pepper, and work in suet, using the fingers; then add parsley and onion juice, and moisten to a dough with water. Drop by spoonfuls into buttered timbale moulds, having moulds two-thirds full. Cover with buttered paper and steam one hour.