1 1/2 cups white flour
1 cup white or yellow corn- meal 5 teaspoons baking powder
4 tablespoons sugar 1 egg
1 1/2 cups milk or water 3 tablespoons shortening
Mix and sift dry ingredients. Add unbeaten egg, milk or water and melted shortening. Mix thoroughly and quickly, keeping spoon on bottom of bowl and stirring in ever-widening circles. Pour into well greased shallow pan and bake in a moderate hot oven (375 degrees) 35 to 40 minutes.
1 1/2 cups graham flour 1 1/2 cups white flour 1 1/2 cups buttermilk or plain sour milk
1/4 cup granulated sugar
1 teaspoon salt
1 scant teaspoon baking soda
Stir well and bake one hour in moderate oven. Recipe makes one loaf.
4 cups rye flour
2 cups wheat flour
1 cake compressed yeast
1 tablespoon salt
1 teaspoon sugar
1 cup riced potatoes
1 pint water drained from potatoes 1 teaspoon caraway seed
Dissolve yeast in 1/4 cup of lukewarm potato water; add sugar and place with rest of hot potato water and milk in a mixing bowl. Stir in the salt, flours and caraway seed. Knead well on floured board. Return to bowl, cover and allow to rise in a warm place. Form into loaves, place in floured pans and al-lowed to rise further. When size has almost doubled, bake in a hot oven (375 degrees F.) for one hour or more.
Follow the same directions as for Caraway rye bread, but use rye graham instead of the rye flour. Use smaller pans and bake very thoroughly.
Freshen stale bread by dipping it into cold milk and placing it in a pan in the oven until it is thoroughly warmed through.
The moisture goes into the bread. Stale bread crumbs should be kept in tight jars so that they will not mold.
Use two teaspoons baking powder for one cup flour. Less baking powder is needed if eggs are contained in recipe.
Bake soft doughs in a very hot oven (450 degrees F). Stiff doughs for quick biscuits should stand in a warm place to rise for fifteen minutes and then baked. Have the oven heating while mixing the ingredients.
4 teaspoons baking powder 2 cups white flour 1 cup milk
2 tablespoons shortening 1 teaspoon salt
Work the flour into the butter with a fork; add the milk gradually until enough milk has been added to make the dough easy to handle and shape. Add the sifted dry ingredients and roll out about 1/2 inch thick on a lightly floured board. Cut round with a cooky cutter or the top of a water glass. Bake quickly in a very hot oven (450 degrees F.) for about ten minutes. Serve very hot with butter and jam.
4 teaspoons baking powder 2 cups white flour 1 1/2 tablespoons sugar
3/4 cup milk
1/4 cup shortening
1/2 teaspoon salt
Work flour into butter, then the other dry ingredients. Add the milk gradually to make a soft dough. Pat and roll on a lightly floured board and cut with a very large round cutter or spread flat in flat cake pans. Bake in a very hot oven for fifteen minutes.
Split and use for shortcake. Crush strawberries or peaches and slice bananas. Sweeten to taste, and use either whipped cream or heavy unwhipped cream. Place biscuits on plate with split sides up, one on top of the other with the fruit between and on top.