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Breads/Biscuits
Pennsylvania Dutch Bread
4 cupfuls of soft bread sponge
1 - 1/2 cup of sugar (or a little less) 1 cup of currants and raisins (seed the raisins) 2 eggs beaten separately Flour (as required to make stiff) |
Add eggs to the mixture. Do not knead, but stir with a wooden spoon, then set it to rise, and when twice its original size, bake in two bread pans.
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Nut Bread
4 cup flour4 teaspoon of baking powder
1 cup of chopped walnuts Half cup raisins 1-1/2 cup milk 1 egg 3/4 cup Sugar |
Sift together flour and baking powder. To one-half of this, add one cupful of chopped walnuts and half a cup of raisins.Now beat together sugar, milk, and one egg.
Add the sifted flour, then the flour containing the nuts
and raisins. Put it in two well-greased pans, let it stand
about twenty minutes, and bake for nearly an hour in a
moderate oven.
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Custard Corn Bread
Steamed Brown Bread
1 cup cornmeal
2 cups sour milk 1 cup corn flour 1 teaspoon salt 1 cup rye meal 1 teaspoon soda 1 cup molasses |
Fill well buttered moulds two-thirds full and steam three or four hours. Bake 2 hours in moderate oven.
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Rice Spoon Bread
4 cup of rice
1 cup of white cornmeal 2 cups of water 2 tablespoons corn oil 1 cup of milk 1 teaspoon salt 3 eggs |
Cook rice in the 2 cups of water until thoroughly done, then add milk. When boiling hot add cornmeal slowly, then butter and salt and lastly the well beaten eggs. Pour into a well buttered baking dish and bake about 3 hour.
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OATMEAL BREAD
2 cups oatmeal.
2 tablespoon molasses 3 cups boiling water 2 yeast cake 1 teaspoon salt 4 cups flour 2 tablespoon brown sugar. |
Pour boiling water over oatmeal and stir until almost cool. Add salt, brown sugar, molasses, yeast cake and flour. Let rise over night. In morning spoon lightly into muffin pans, and bread tin. This makes one dozen muffins and a small loaf.
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Try substituting corn flour for one-third of the white flour in any baking powder biscuit or bread recipe. Gram flour, bran, barley, rye or any other dark flour may be substituted in the same way. In many common recipes sour milk may be substituted for sweet milk. One pint of thick sour milk will require a level teaspoonful of soda to neutralize it. If more is added, a portion of the soda will not be neutralized, and after baking it will give an unpleasant taste and odor, and a greenish color. If milk is sour, but not thick, the best results are obtained by adding half the quantity of soda, and then adding to the mixture, just before it is baked, a level teaspoonful of baking powder. Sour cream will take the place of both butter and milk. Buttermilk may be substituted for sour milk, provided it is sour. |
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PUMPKIN CORN BREAD
2 cups corn meal
2 cup sugar 2 cup whole wheat flour 1 tablespoon hot water 1 teaspoon salt 1 egg 3 teaspoon baking powder 1 cup milk 1 teaspoon soda 2 cups pumpkin, fresh cooked or canned. |
Mix well together the cornmeal, flour, salt and baking powder. Mix soda with hot water and add into the pumpkin, then add the egg beaten lightly, the sugar and the milk. Add all the dry ingredients, and beat together well. Place in greased pans and bake in a moderate oven until brown. This will fill two round layer-cake pans.
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Bishop's Bread
3 eggs
1 cup sugar 1 cup raisins, 1 cup of split, unblanched almonds 2 cups flour 2 teaspoons cream of tartar 1 teaspoon soda 1/2 teaspoonful of salt. Flavor with lemon or vanilla. |
Beat the eggs and sugar until very light. Then add flour, soda, and cream of tartar, and lastly the nuts and raisins. Spread in thin sheet on buttered tin and bake, and cut in small oblongs or squares before it is cold.
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Buttermilk Biscuit
1 Cup Buttermilk
1/2 teaspoon Soda 1/2 teaspoon salt 1/2 cup Butter 2 cups Flour |
To one cupful of buttermilk soda, salt, butter, and sifted flour as required to make a dough. Knead until smooth and elastic as for light bread. Roll out one-half inch thick, cut out, and bake in a quick oven for ten or fifteen minutes.
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Sour Cream Biscuit
1 Cup Sour Cream
1/2 Cup Sour Milk 2 Tablespoon Soda 1/2 teaspoon Salt 4 Cups Flour |
Take sour cream,in a bowl, add sour milk, soda, salt, and flour to make a soft dough. Handle as little as possible, roll thin, cut out and bake in a hot oven from twelve to fifteen minutes. Note: If there is any doubt about the state of sourness of the milk and cream, add three teaspoonfuls of baking powder, as if sweet milk were used.
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