Moravian Cake

1 pint bread dough 1 cups sugar

1/2 cup butter 3 eggs

Sugar and cinnamon

Beat the butter into the bread dough; add the sugar and eggs and beat thoroughly. Pour into buttered pans; let rise for one hour; sprinkle thickly with sugar and cinnamon and bake in a quick oven.

Scotch Oat Cake

1 cup oat flour teaspoon salt

Flour to make stiff dough

The oatmeal must be finely ground and the dough very stiff. Roll out on a floured board to one eighth of an inch in thickness and bake the sheet in a very slow oven until dry and hard but not brown. Break into irregular pieces.


2 eggs 1 cups flour

1 cups milk teaspoon salt

Beat the eggs together; stir in the milk; add gradually the sifted flour and salt; beat for five minutes and strain through a sieve. Butter gem pans and set them in a quick oven to heat. When hot fill each pan about one third full of batter; return to the oven and bake about twenty-five minutes. Serve at once.

Gluten Gems

2 eggs 1 cups gluten flour

1 cup milk 2 teaspoons baking powder

Beat the yolks of the eggs; add the milk; then the flour and baking powder; beat well; stir in the whites and bake in hot buttered gem pans about twenty minutes.

Graham Puffs

2 cups graham flour teaspoon salt 1 teaspoon sugar 2 cups milk

3 eggs

Mix the dry ingredients; add the milk, then the eggs beaten until very light; beat for three minutes; turn into hot buttered gem pans and bake in a moderate oven for about half an hour.


1 cake compressed yeast

cup milk, scalded and cooled

2 tablespoons sugar

2 eggs

cup melted lard

2 cups sifted flour

teaspoon salt

Dissolve the yeast and sugar in the lukewarm milk. Add three fourths of a cup of flour and beat thoroughly. Cover and set aside in a moderately warm place to rise for fifty minutes. Add lard (or butter), eggs well beaten, enough flour to make a dough - about two cups - and salt. Knead; shape into two rolls one and one half inches thick, and fifteen inches long. Protect from draft and let rise until light, which should be in about one and one half hours. Bake twelve minutes in a hot oven. When cool cut diagonally into half-inch slices. Place on baking sheet and brown in a moderate oven.

Bread Sticks

Take rusk or bread dough - rusk is better - and when light cut pieces from the side and roll under the hands to the length of the pan and the thickness of a lead pencil. Let rise until light; bake in a hot oven and when nearly done glaze with beaten egg.

Rice Cakes

1 cup flour

2 teaspoons baking powder teaspoon salt

2 eggs

1 tablespoon melted butter

1 cup boiled rice


Mix and bake as directed for Griddle Cakes No. 1, beating the rice into the milk before adding.


cup cold winter squash cup milk 1 egg

cup corn meal cup flour teaspoon salt

1 teaspoon baking powder

Beat the squash with the milk and egg; add the other ingredients; mix all together into a smooth batter and bake in small cakes on a hot griddle. In Mexico these are served hot, with a little sugar sprinkled on each.

Drop Dumplings

2 cups flour 2 teaspoons baking powder

teaspoon salt 1 scant cup milk

Mix the flour, salt and baking powder; stir in the milk and drop the batter by spoonfuls into the boiling stew. Cover and cook for ten minutes.

If preferred, they may be dropped on a buttered plate and cooked in a steamer over boiling water. In either case they should be served immediately.

Rolled Dumplings

cup suet teaspoon salt

1 cup flour cup cold water

Chop the suet very fine; mix it with the flour and salt; then with a knife stir in the water, ice-cold. When thoroughly mixed roll the dough into tiny dumplings about the size of a marble; drop them into the soup; simmer for fifteen minutes and serve.