One cup sweet milk, one and one-half cups of flour (graham or whole wheat), one teaspoonful of salt, one egg, separated. Put the milk, the egg yolk, and salt in a bowl, put in about one-half the flour, and stir it well, mix in the remainder, and fold in the beaten white. Bake in muffin pans in a moderate oven.
One and one-half cups flour, one cup sweet milk, one generous teaspoonful baking powder, one-half table-spoonful butter. Save out a little of the flour to mix with the baking powder, put the milk and butter into the mixing bowl, add one cup of the flour, and beat vigorously; then add the rest a little at a time, beating between, as in making cake; lastly put in the flour with the baking powder, and beat until thoroughly mixed. Bake in an oven a little hotter than for bread.
Make same as above, except add one cup of rice cooked, cooled, and broken into separate grains with a fork.
Milk, one cup; salt, one-fourth teaspoonful; eggs, one; sugar, one and one-half tablespoonfuls; butter, one-half tablespoonful; flour, one pint; baking powder, two generous teaspoonfuls. Mix all together, putting the baking powder in a little flour. Lastly, turn onto the kneading board sprinkled with flour, and knead into shape. Bake in a loaf in an oven a little hotter than for bread.
One cup of sweet milk, one egg, one and one-half cups of flour (whole wheat), one tablespoonful of melted butter, one level teaspoonful of sugar, one-half teaspoonful of salt. Put the sugar, salt, flour, butter, and milk together, and beat thoroughly, then beat in with the spoon the yolk of the egg, which has been beaten in a small bowl with an egg beater until thick. Lastly fold in the beaten white, and bake in an oven same heat as for bread.
Batters made of whole wheat and graham flours require more beating than those from white flour.
One cup of sweet milk, one and one-half cups of bread flour, one tablespoonful of soft butter, one egg, one-half teaspoonful of salt. Beat the egg yolk light. Put the milk, salt, flour, and butter with it, and stir and beat together. Lastly fold in the white, beaten stiff. Bake in about the same heat as for bread.
These are best shortened with sour cream, but if you have not that, use one cup of sour milk or buttermilk, and two cups of flour plus enough to roll the dough on the board. Two tablespoonfuls fat rubbed into the flour, one-half level teaspoonful of salt, one-half level teaspoon-ful of soda. Proceed as for baking powder biscuits (p. 119). Sift soda with flour.
One-fourth cup of sour milk, one-eighth teaspoonful of soda mixed in two tablespoonfuls of flour, one-half tea-spoonful of fat rubbed into one cup of flour, oneeighth teaspoonful of salt. Roll one-fourth inch thick, and bake fifteen or twenty minutes in an oven same temperature as for bread.
Two cups flour (winter wheat more delicate), one cup milk, four level, or two generous, teaspoonfuls baking powder, one teaspoonful salt, two tablespoonfuls butter. Rub or put butter in the flour with a fork. Take out one-fourth of a cup of flour to mix with the baking powder. When the butter is in, mix the flour containing the baking powder with the rest, and mix milk and flour together with as little stirring as possible. Flour the board generously and knead as little as will make smooth. Keep well floured, roll to one-half inch thick, brush off surplus flour, cut out, and bake in an oven hot as can be to bake them half an hour without burning. Much depends on handling little and baking right. They must be very soft, and stirred and kneaded as little as will put them into shape. Make meat-pie crust in the same way.
Baking Powder Biscuit. - Class WorkOne-fourth cup flour, one-fourth teaspoonful salt, one-fourth teaspoonful fat, one-fourth teaspoonful baking powder, generous, two tablespoonfuls of water or milk.