 chapters one and two of the Toronto cookbook this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer please visit LibriVox.org the Toronto cookbook by Mrs. E. J. Powell bread the following instructions have been generously donated to me by the EW Gillette Company Limited which are thoroughly correct as to making and baking yeast bread Mrs. E. J. Powell to make liquid yeast with royal yeast use two cups of flour and blend with a little cold water until smooth then pour over this four quarts of boiling water and stir the flour and water together thoroughly add one quart finely mashed potatoes and one half cup of salt and same quantity of sugar let this liquid cool until it is lukewarm and add two royal yeast cakes that have been soaked previously for a few minutes in tepid water and put this mixture in a warm not hot place well covered for a few hours use a vessel sufficiently large to allow the liquid to rise the liquid referred to above could be used four or five hours after making but to get best results it should be allowed to stand overnight or about 12 hours before using it it will keep for two weeks in a moderately cool place above quantity of liquid yeast is sufficient to make 10 or 12 large flows of delicious bread to make two loaves of bread warm two quarts of flour and knead in two pints of liquid yeast mix well and turn out on bake board and need again for a minute or two or until smooth and even cover and set in a moderately warm place away from drafts until the bulk has about doubled if the liquid yeast has stood overnight the bread sponge should rise enough in an hour and a half or a very little more then knead again and divide into two loaves put loaves into greased pans and cover and set to rise again until bulk is doubled in size which will probably be in about one hour supposing the liquid yeast is made at noon and it is desired to set bread at night follow the same directions except that the dough should not be divided into loaves until following morning thus giving it more time to rise if liquid yeast is made the day before the bread can be set and baked before noon one quart of flour and one pint of liquid yeast will make one good sized loaf if dough is too dry add a little more liquid yeast or if too moist add a little more flour so that it will not stick to pans or board to bake have the oven very hot for 15 to 20 minutes at first and then allow it to cool a little bake the bread one hour or a little longer take out of pans as soon as baked and cover with a towel or napkin to ensure even baking it is advisable to reverse the pan and oven after first half hour rolls to make light delicious rolls set as for bread and add one beaten egg and two tablespoons of melted shortening to each pint of liquid yeast two pints of flour and one pint of the liquid will make about 15 rolls EW Gillette Company Limited Toronto Ontario Winnipeg Montreal bread five pounds rainbow flour one half tablespoon salt one tablespoon sugar one half tablespoon ginger one cake royal yeast set sponge with yeast ginger sugar and salt at two o'clock add one quart of water make dough at ten o'clock at night adding water to make stiff dough bread take two cups boiling water and one tablespoon each of salt sugar and lard add one cup each of water and milk then break into the mixture one compressed yeast cake mix in enough rainbow flour to make a stiff dough let stand and rise to twice its size knead into lows and put into pans let rise again to twice its size bacon mater oven three-fourths of an hour Parker house rolls two cupfuls of scalded milk one yeast cake one half cupful of lukewarm water two tablespoons full of sugar one teaspoon full of salt one quarter cupful of butter and flour make a sponge of the milk scalded and cooled the yeast cake softened in lukewarm water and two cupfuls of flour beat thoroughly cover and set aside until light then add sugar salt melted butter and flour to knead need about 20 minutes let rise until double in bulk and shape into balls cover closely and when light press the handle of a small wooden spoon across the center of each biscuit without dividing it brush the edge of one half with butter fold the two halves and press together lightly place in butter tin some distance apart cover and when light bake from 12 to 18 minutes this makes enough for eight people Mrs. William R. Hudson Boston Massachusetts mixture for Parker house rolls clover leaf rolls solid rolls etc add three tablespoons butter two tablespoons sugar and one teaspoon salt to two cupful scalded milk when lukewarm add one yeast cake dissolved in one fourth of a cup lukewarm water and three cupfuls of flour beat thoroughly cover and let rise until it is light cut down and add enough flour to need about two and one half cups will be required let rise again toss on a slightly floured board need and shaped as desired Parker house rolls shape into small round biscuits place in rows on a floured board cover and let rise 15 minutes with a hand of a large wooden spoon roll through the center of each biscuit brush the edge of the lower half with melted butter fold press lightly place in a butter pan a half inch apart cover let rise and bake breadsticks add quarter cup butter one and a half tablespoon sugar and half teaspoon salt to one cup scalded milk when lukewarm add one yeast cake dissolved in quarter cup lukewarm water and white of one egg well beaten and three and three-quarters cup of flour need let rise shape let rise again and start baking in a hot oven reducing the heat so that the sticks may be crisp and dry to shape the sticks first shape a small biscuits roll on a board where there is no flour with the hands until from five to eight inches in length as desired keeping of uniform size and rounded ends raised cake five cups flour two and a half cup sugar one and a half cups butter one cup milk two eggs three tablespoons molasses one cup yeast raisins and spice let it raise a day or two put into pans raise again and bake baking bread to be used first thing in morning take four to five quarts flour sift flour thoroughly into bread pan with small teaspoon salt one tablespoon lard lard is better than butter for making bread as it makes it much wider make a hole in the center forming a well then put in yeast or sponge whichever you are using then take one to three pints lukewarm water pouring into the well a little at a time and mixing constantly then need well for about half an hour when ready to cover you can always tell if bread has been sufficiently needed by it's not sticking to the hands or bread pan set away in a warm place free from drafts and well covered allow this to remain overnight in the morning make into rolls set to rise and when ready place in a hot oven and bake from 15 to 30 minutes note if any housewife will follow the above corrections they will have by taking about half an hour in the evening and three-quarters of an hour the next morning the most delicious hot rolls or bread as preferred Mrs. E. J. Powell another way of making bread quickly without yeast one quart sifted flour one teaspoon salt three teaspoons baking powder mix thoroughly together then add sweet milk or water to make soft dough and bake it once in bread pans gram bread without yeast two cups gram flour one egg half a cup brown sugar two teaspoons baking powder one small teaspoon salt mix quite soft with milk and bake in bread pan and moderately low oven nut loaf three cups flour half cup sugar one cup milk one cup nuts four teaspoons baking powder one egg let's stand for 20 minutes bake for 40 minutes this is Mrs. H. C. Tomlin's recipe for her famous nut loaf delicious fruit biscuit take two cups sifted flour three teaspoons baking powder a little salt two thirds cup milk one half cup seated raisins one dessert spoon citrone chopped very fine one teaspoon chopped nuts two tablespoons sugar a dash of cinnamon mixed together gently place on board and roll quarter of an inch thick spread over with melted butter sprinkle with food sugar and a little cinnamon roll as for jelly roll cut into pieces of half inch thickness and bake in quick oven about 12 to 15 minutes raise nut loaf place mixing bowl on table put in yeast cake or prepared yeast bunch with one quart luke warm water one tablespoon sugar one tablespoon salt two tablespoons melt it lard all these ingredients should be luke warm then add two and a half quart sifted whole wheat flour or the same quantity of white bread flour mix together and lastly add one cup of English walnuts mix in need same as when making white bread raised cake generally made for Christmas five cups flour two and a half cup sugar one and a half cups butter one cup milk two eggs three tablespoons molasses one cup yeast or one yeast cake raisins and spice mix well together and let raise for day or two put into pans raise again and bake Mrs. J. Harrington Boston rye bread two cups rye meal four cups flour half cup yeast or half of a yeast cake one tablespoon sugar one hot mashed potato one teaspoon baking soda salt and mix with warm water cover and let rise nut bread one egg one and a half cup sweet milk four cups flour one teaspoon melted butter half cup sugar one cup chopped walnuts one teaspoon salt four teaspoons baking powder mix all well together place in a loaf tin and set to raise for half an hour then bake in good oven for three quarters of an hour or until done Swedish buns take one pound light bread dough add one half cup butter roll out about half an inch thick spread with butter sugar cinnamon currents fold as for jelly roll cut in half inch slices lay ringside up in pan let rise to double their original size bake and when cold ice it is very little trouble to make these buns when making a batch of bread Swedish coffee bread put two cups milk on to scald when lukewarm add one yeast cake half a teaspoon salt one egg three quarters cup sugar butter size of an egg if desired a few walnuts may be added by putting through meat chopper and pounding well after then mixing with little sugar this really improves this bread add enough flour to knead it is better to set this bread in the morning but if set at night just make a sponge of flour milk yeast and salt and add the other ingredients in the morning the reason for setting in the morning is that it holds the goodness while at night it raises out on account of standing so much longer raised nut bread a sponge is set early in morning bread can be baked before dinner scald one cup milk and allow to stand till it becomes lukewarm add yeast in one tablespoon sugar half a cup sifted flour and beat very thoroughly cover and put in warm place let rise till it doubles its original quantity cream two tablespoons lard with one third cup sugar stir into the sponge together with white of one egg well beaten three quarters cup chopped walnuts one and a half cups flour lastly adding one third teaspoon salt mix well knead on board for 20 minutes always have flour handy to use more while kneading if necessary put in a greased pan or bowl and let rise to double its quantity butter or flour the hands take out enough dough to make a loaf knead into shape without using any more flour place in bread pan let rise to not quite double the quantity as it rises when placed in oven if allowed to rise too long the loaves become very coarse if milk is not handy a very good substitute is potato water in place of milk here is something worth knowing take a few peeled potatoes put them in enough water to cook drain off and save this water to make bread this will be found splendid for any kind of bread note if you wish to make two or three loaves of this bread double the quantity of ingredients and use one whole egg all measurements must be leveled when making this particular bread GDS from Boston raisin bread take one and a half cups warm milk add two yeast cakes one teaspoon sugar set in warm place until yeast rises to surface add two cups flour mix to a batter pour one quarter cup warm milk over the dough cover and put in a warm place until double its size then stir in half a cup sugar and mix until creamy add the grated rind of one lemon two eggs well beaten a little salt when batter is light mix all together adding sufficient flour to make a firm dough need on breadboard put back in bowl and let rise till double its size place on board again and roll out until about one inch and thickness sprinkle with one and a half cup seeded raisins roll and fold dough together and need put in baking pan and let rise till double its size and bake and loaves peanut bread one quart flour sifted one cup salted peanuts shelled and put through meat chopper take one teaspoon salt one cup sugar four teaspoons baking powder one egg one and a half cups milk beat well pour into a long high cake tin let's stand 20 minutes bake 45 to 50 minutes in a moderate oven bread should not be used for a day or two after baking this is especially nice and most delicious for bread and butter sandwiches gram bread two and one half cups hot liquid water or milk and water one third cup of molasses one and one half teaspoon salt one yeast cake dissolved in one fourth of a cap full lukewarm water three cups gram flour and three cups white flour the brand remaining in the sieve after sifting the gram flour should be discarded oh kill bread add two cups boiling water to one cup rolled oats and let's stand one hour add half a cup molasses half a teaspoon salt one half of a yeast cake dissolved in half a cup of lukewarm water and four and one half cups flour let rise beat thoroughly turn into buttered bread pans let rise again and bake by using half a cup less of flour the dough is better suited for biscuits but being soft is difficult to handle to make the shaping of the biscuits easy take up the mixture by spoonful drop into a plate of flour and have the palms of the hand well covered with flour before attempting to shape the dough clover leaf rolls shape into tiny biscuits and put three into each tin of buttered individual round cake tins cover let rise and bake brush over with melted butter just before taking from oven salad rolls shape into small biscuits place in rows on a floured board covered with a cloth and pan and let rise until light and well puffed flour the handle of a wooden spoon and make a deep crease in the middle of each biscuit take up and press the edges thus made together place closely and parallel rows in a buttered pan cover let rise and bake 12 to 15 minutes in a hot oven horseshoe rolls shape as for small biscuits roll on a board to six inches in length twist together in pairs and shape in the form of a horseshoe cover let rise brush over with a yolk of an egg slightly beaten and dilute it with two teaspoons of cold water and bake in a hot oven raised doughnuts three pints flour two third cup butter one and a half cup sugar one cup yeast or half a yeast cake salt and spice mix and let rise overnight and morning mix thoroughly and drop in small balls into the hot fat raised doughnuts three pints of flour two thirds of a cup of butter one and a half cup sugar one cup yeast one cup milk salt and spice boston baked beans and brown bread you will find a number of different ways to bake beans and make brown bread in the following recipes which have been given me by a number of my friends and each pronounced as being really excellent as it is rather difficult to locate these particular recipes in most of our cookbooks i consider it a wise idea to have these recipes set up together in a way that they may be easily found when needed pork and beans put one pound of beans to soak overnight boil and morning till soft put into baking pan two tablespoons of molasses one small onion one pound fat pickled pork and a dash of pepper cover with water put in moderate oven and bake all day adding a cup of water every little while to keep from burning boston brown bread one cup ground flour one cup white flour one cup indian veal two tablespoons brown sugar one teaspoon salt one cup of sweet milk one cup sour milk with one and a half teaspoon baking soda and half a cup of black syrup stir all together and steam for hours mrs. rufus skinner boston baked beans soak two cups of pea beans overnight boil them until the skin of the bean cracks when you blow on it put into bean pot two tablespoons of molasses and a small onion if wanted salt and a dash of pepper a little mustard and half a pound of salt pork fill up with water and keep covered with water while cooking to prevent burning mrs. william r hudson boston massachusetts steamed ground bread or as called in canada brown bread mix and sift three cups ground flour one cup white flour two teaspoons baking soda one teaspoon salt one small cup molasses two and a half cup sour milk beat thoroughly and turn in a buttered mold cover and steam three hours please be careful and tie top of mold down securely before putting in kettle tying lengthwise cross wide and around center of can if can is used new england brown bread to waste not is to want not as the old saying goes never allow one bit of your stale bread neither the crust nor the trimming ends taken from pieces when making sandwiches to be thrown away place in dish and cover with cheesecloth and when thoroughly dried put through meat chopper and thus always have on hand breadcrumbs for use whenever required soak one and a half cups breadcrumbs in two cups cold water overnight next day rub through a colander add three quarters cup molasses one and a half cups each of rye meal corn meal and gram flour if rye meal cannot be obtained take a cup of dry breadcrumbs which is equal mix and sift with three teaspoons soda one and a half teaspoons salt one and a quarter cups cold water stir until well mixed and steam three or three and a half hours boston brown bread mix and sift one cup rye meal one cup granulated corn meal one cup gram flour one teaspoon salt three quarters tablespoon soda add three quarters cup molasses two cups sour milk stir until well mixed turn into well buttered mold or tins if you have a five pound lard pale in house it is excellent in which to steam brown bread never allow your mold or tin to be more than two-thirds full have cover well buttered and tie down securely by crossing top and bottom four times and twice around center this will hold it securely then place any kind of ring or stand that will set in bottom of kettle and place mold on same allowing water to come halfway to top cover closely wrapping around edge of cover an old towel if kettle is not securely covered in this recipe butter milk sour milk sweet milk or water may be used boston baked beans one quart beans pick wash and soak overnight in pot they are to be baked in strain and morning through colander sprinkle tablespoon each of salt molasses add one pound salt pork scored in squares on top fill pot with cold water put an oven at nine a.m keep pot well filled with water hourly until just before taking up at six p.m brown bread three and three fourths cups of indian cornmeal two and one half cups rye meal not flour two-thirds cup molasses one quart water either sweet or sour two even teaspoon soda dissolved in the milk steam and tin pudding boiler five hours take off cover and set in the oven with the beans until served el mcmanus 78 elm street charleston brown bread three cups indian meal one cup rye one cup flour three cups milk one teaspoon baking soda one cup molasses one egg steam three hours and bake one half hour breakfast and tea cakes behold his breakfast shines with reputation the following recipes have been in use in my family for over 35 years and i feel confident that anyone trying them will be very pleased with them georgie d powell note the only change in the ingredients in these recipes is in the name of the baking powder congress rolls one quart flour four teaspoons baking powder one scant teaspoon salt one large tablespoon lard and butter mixed milk to moisten mix flour baking powder and salt rub in the lard and butter mix with milk as soft as can be handled roll thin cut into round the size of a small saucer spread with softened butter fold over press the edges together put them some distance apart in the baking pan brush over with milk and sugar bake in a hot oven vienna rolls to one quart of sifted flour add four teaspoons baking powder and a little salt place in a bowl with a tablespoon of soft warm butter and mix thoroughly add sweet milk enough to form a soft dough roll out full one half inch thick and cut with a large round cutter fold over to form a half round pressing the fold down with a palm of the hand place on buttered pans so as not to touch and wash them over on top with milk to give them a gloss then bake immediately in a hot oven breakfast rolls one egg one tablespoon sugar one cup sweet milk three teaspoons baking powder a little salt enough flour to mix bacon hot gem pans egg rolls two eggs well beaten one small tea cup milk one tablespoon lard or melted butter two teaspoons baking powder and enough flour to make stiff as biscuit roll out cut the desired size and bacon hot oven baking powder biscuits one quart flour one level teaspoon salt four teaspoons baking powder two tablespoons butter or lard milk or milk and water to mix about one to two cups gram rolls one pint gram one pint white flour one teaspoon salt one teaspoon lard three teaspoon fulls baking powder three quarters pint of milk sift together gram flour salt and powder rub in the lard cold add the milk and mix the whole into a smooth dough that can be handled not too soft flour the board turn it out and form into rolls the shape and size of large fingers voice on top with brush dipped in milk to glaze them bake in nice hot oven from 10 to 12 minutes french rolls one quarter flour one teaspoon salt four teaspoon fulls baking powder nearly one pint milk sift flour salt and baking powder together thoroughly rub in lard cold add the milk and mix into a rather firmer dough than the ordinary flour the board turn out dough and immediately give it one or two quick vigorous turns to complete its smoothness and quality now divided into pieces the size of an egg and each piece in half which you form under the hands into the appearance of short thick rolls tapering sharply at each end put two of these pieces together side by side pinching the ends together a little lay them on a greased baking tin wash over with milk and bake in hot oven 15 minutes parker house rolls rub one tablespoon of lard or butter into two quarts of flour scald one pint of milk let it cool then add a half cup of yeast with quarter cup of sugar and pour into the middle of the flour without stirring and let stand overnight in the morning knead well and set them in a warm place until warm then knead again and roll them out half an inch thick rye bread two cups rye meal four cups flour half cup yeast one tablespoon sugar one hot mashed potato one teaspoon soda salt and mix with warm and mix with warm water rye drop cakes one pint of sweet milk two eggs two and a half cups rye flour one and a half cups of flour half a teaspoon salad terrace one teaspoon cream of tartar two tablespoons sugar a little salt popovers one cup milk one cup flour one egg a little salt gram puffs two cups gram flour one cup flour two cups milk two teaspoons cream tartar one teaspoon soda two teaspoons sugar one teaspoon salt blueberry cake four cups flour four cups flour one cup milk one cup sugar two eggs half a cup melted butter one and a half teaspoons cream tartar one teaspoon baking soda one pint of berries rubbed in a dish of flour tea cake two eggs two tablespoons of melted butter two tablespoons sugar one pint flour one cup milk two teaspoons cream of tartar one teaspoon soda jsp buns one cup sugar one cup yeast three cups milk flour for batter overnight add in the morning one cup butter one and a half cup sugar spice to taste knead cut and put into pans and raise four or five hours add two cups currents dip cake one pint of milk scant pint of flour three eggs a little salt bake three quarters of an hour in a quick oven current biscuit sift three pints flour one teaspoon salt two heaping teaspoon sugar four teaspoons baking powder together rub in one tablespoon each of lard and butter one small cup currents mix to a soft dough with sweet milk roll out one inch thick cut with small biscuit cutter bake in hot oven 20 minutes a delicious baking powder biscuit three cups flour three heaping teaspoons baking powder one teaspoon salt sift all together into mixing dish and with a silver knife or the tips of the fingers rub in one teaspoon lard add cold water a little at a time until flour is all absorbed roll out cut in place in pan to bake 20 to 25 minutes if not accustomed to making biscuits with water milk may be used riced roll cake take two cups hot boiled rice make into balls dip into beaten egg and then into indian meal till thoroughly coated fry and lard serve them with sauce butter or cream and sugar sandwich biscuit make as biscuit dough roll out one half inch thick cut and spread half the biscuit with butter then a thick layer of chopped cold meat well seasoned press the other round on top and bake in quick oven spiced tea biscuit break two eggs into cup melted butter size of an egg two cup with milk and turn into mixing dish add one cup sugar sift three times with two cups flour with one teaspoon cream tartar and half a teaspoon baking soda half a teaspoon each of all spice cloves and cinnamon a little nutmeg raisins to suit bake in gem tins and ice when cold spiced muffins one cup molasses one teaspoon soda half cup sugar one cup boiling water half a teaspoon cinnamon half a teaspoon cloves one egg well beaten two cups flour well sifted dissolve soda in boiling water and stir into molasses then take rest as an order written these ingredients make one dozen puffs three eggs three cups milk four cups flour a little salt rye biscuit three cups rye meal two cups sour milk third of a cup molasses two tablespoons of lard two tablespoons baking soda a little salt cream tartar biscuit one quart sifted flour butter size of an egg a little salt one and a half tea cups milk two teaspoons cream of tartar put into the flour one teaspoon soda dissolved in a little water roll out cut the biscuit and bake in a quick oven right in biscuit four pounds of flour two pounds white sugar one pound butter 10 eggs juice and pulp of two oranges half teaspoon soda roll out quite thin and cut in any shape desired waffles make the same as muffins only much thinner heat the irons well fill and bake very quickly cream toast put a piece of butter the size of an egg into one pint of boiling milk stir one tablespoon flour into one cup of cream and add some of the boiled milk to this beat gradually then put it into the boiling milk and cook a few minutes add salt to taste after taking from fire pour over a well beaten egg strain the mixture over butter toast breadcrisp brown take a loaf of stale bread slice it thin place on a pie plate in the oven to dry when entirely dry close the door and brown this is mostly used in cases of stomach affections french cinnamon toast beat two eggs add two cups sweet milk and a little salt sugar may be added to the milk as it helps to brown it nicely dip slices of bread into the mixture allowing them to absorb it then brown the sides on a hot well-buttered frying pan sprinkle with cinnamon butter and serve very hot butter toast toast bread which is about two days old until crisp and a rich brown on both sides butter when hot and serve breakfast gems one cup sweet milk one and a half cups flour one tablespoon sugar two teaspoons baking powder bake in quick oven gram gems two cups gram flour half cup white flour one egg three teaspoons baking powder half cup sugar a little salt and sweet milk to mix rye gems one egg one cup sweet milk one quarter cup sugar two teaspoons baking powder one cup flour one cup rye meal how many gems take one cup well cooked hominy add one well beaten egg three tablespoons melted butter and two thirds cup milk stir into it two cups flour two teaspoons baking powder mix all together and bake in gem pans 20 minutes in a quick oven for these gems either fresh boiled hominy or some which have been set aside cold may be used gems one egg half a cup sugar beat together one cup milk one heaping teaspoon baking powder one heaping cup gram flour one tablespoon melted butter pinch of salt bake in gem pans Rhode Island puffs half a cup butter two eggs two teaspoons baking powder two and a half cups flour one cup sugar a pinch of salt one cup milk cream the butter and sugar add the well beaten eggs and milk then the flour salt and baking powder sift it together the mixture should be a little stiffer than cake bake in shallow well greased pans about half an hour split butter and serve boston oddities two cups of flour one teaspoon baking powder yolk of one egg pinch of salt one tablespoon butter about half a cup of water sift together the flour salt and baking powder rub in the butter and mix to a stiff paste with a yolk of egg and water knead two minutes then roll out very thinly and cut into rounds fry in hot fat and when golden brown drain and sift sugar over them biscuits one sifter full of flour two tablespoons of lard two teaspoons baking powder one teaspoon salt muffins cream one third cup butter add quarter cup sugar quarter teaspoon salt one egg beaten light three quarters cup milk three cups sifted flour four level teaspoons baking powder bake in hot butter gem tins for 25 minutes gram muffins one small cup flour one half cup gram flour one half cup sugar two teaspoons baking powder one cup milk mix all ingredients together and just before ready to put in gem pans add melted butter size of an egg bake 20 minutes in hot oven GDP mrs. Langston's muffins cream one third cup butter add gradually half cup sugar and quarter teaspoon salt one egg beaten light three quarters cup milk three cups sifted flour four level teaspoons baking powder bake in hot buttered gem tins for 25 minutes lovely muffins one and a half cups flour pinch of salt one tablespoon butter two eggs two teaspoons baking powder one tablespoon sugar one cup milk sift the flour salt and baking powder together rub in the butter add sugar and mix to a batter with the yolk of eggs and milk last of all add the whites of eggs beaten to a stiff froth bake it once in a quick oven squash muffins two well beaten eggs one cup cooked and strained squash one cup milk a little salt two cups flour two teaspoons baking powder one tablespoon melted butter after all the ingredients are mixed together add melted butter last bake 30 minutes in a slow oven having oven very hot when first put in mrs. EJ Powell rye muffins one pint of rye meal one pint of flour one pint sweet milk one half cup sugar one teaspoon salt three teaspoons baking powder two eggs bake 20 minutes this quantity makes 24 muffins congress muffins three cups flour two cups sweet milk one egg half a cup sugar piece of butter size of a walnut three tablespoons baking powder corn muffins one cup indian meal two cups white flour one half cup sugar three teaspoons baking powder two cups milk two eggs well beaten scones one egg well beaten one scoop sugar one piece of butter size of an egg one pint milk half teaspoon salt one scoop currents one and a quarter sifter of flour four teaspoons baking powder shortbread one pound flour 10 ounces butter and lard quarter pound brown sugar one egg mix all together on board till firm enough to roll then cut in squares and bake in moderate oven potatoes scones take one tablespoon well mashed potatoes and work into it a small handful of flour until it feels firm and sticks close together roll out and cut potato cake boil a saucepan of good flowery potatoes peel while hot and set aside until cool enough to handle then break them with your hands and as they become sticky and moist dredge a little flour over your fingers do not use more flour than is necessary knead well adding a little salt then form it into the round of frying pan and have it about two inches thick and let cook on top of stove turning frequently when done which will be in half an hour cut in quarters slit these in butter while hot potato balls to one pint mashed and seasoned potatoes add part of an egg well beaten mix thoroughly and roll into balls brush these over with remaining egg dip in cracker or breadcrumbs in bacon buttered pan until brown apple johnny cake one pint white meal two tablespoons sugar one half teaspoon salt two teaspoons baking powder milk enough to make quite soft three apples paired and sliced bacon shallow cake pans 30 minutes sponge corn cake one cup indian meal one half cup flour one half teaspoon salt two tablespoons of baking powder one tablespoon sugar one tablespoon melted butter yolks of two eggs and white of one egg beaten separately one and a quarter cups milk if desired quantity of corn meal and flour may be reversed suet johnny cake take one cup beef suet chopped fine one heaping cup maple sugar one and a half cups indian meal one and one half cups flour mix with the flour one teaspoon baking powder after mixing the above ingredients add two tablespoons melted butter and one cup milk mix thoroughly pour into baking pan and bake in quick oven note if maple sugar cannot be had common brown sugar may be used but to make the cake perfect there is no substitute for maple sugar corn cake one quarter flour four teaspoons of baking powder one tea cup indian meal two eggs one half cup flour two tablespoons butter this makes two sheets corn cake one of the best two cups flour one cup indian meal one half cup sugar two heaping teaspoons baking powder mix altogether thoroughly and rub in piece of butter the size of an egg add two eggs well beaten and mix up with sweet milk so that the mixture will just run bake at once road island johnny cakes white bolted meal or corn meal white preferred one teaspoon sugar salt use judgment as to quantity scald with madly boiling water stir it the hot water cooks the meal and swells it thin to the right consistency for frying with cold milk fry in cakes mrs w r hudson johnny cake two eggs two tablespoons melted butter three quarters cup sugar two cups corn meal two cups flour one teaspoon baking soda dissolved in hot water one teaspoon salt southern johnny cake mix one teaspoon salt with one cup white corn meal scald it with just enough hot water to dampen then add enough cold milk to form a very stiff batter almost a dough stir it well and drop in cakes about three quarters of an inch in thickness on a buttered pan bake in a hot oven for 25 minutes split open and butter while hot serve with syrup corn cake take one tablespoon sugar and one egg beat in five minutes one cup milk one cup indian meal one cup flour two teaspoons cream of tartar one teaspoon baking soda dissolve in a little hot water corn cake two cups indian meal one teaspoon molasses three cups milk one cup of flour half teaspoon soda a little salt hominy cakes two tablespoons fine hominy one half teaspoon salt one tablespoon butter one half cup boiling water place this over the tea kettle or on the back of the stove until the hominy absorbs all the water pour one cup of boiling milk on one scant cup of corn meal add two tablespoons of sugar and the hominy when cooked add two eggs yolks and whites beaten separately and one heaping teaspoon of baking powder bake in hot buttered gem pans about 20 minutes spider corn cake mix one and a half cups corn meal one half cup flour two tablespoons sugar one teaspoon salt four teaspoons baking powder beat two eggs and add two cups milk mix with the dry ingredients put two tablespoons butter into a spider and when melted pour in the mixture add one cup milk one tablespoon at a time bake 20 minutes in a hot oven rye cake one cup flour one cup rye meal one cup indian meal one cup milk two teaspoons baking powder a small piece of butter two eggs a little salt bacon gem pans batter cake one quart flour three teaspoons baking powder three eggs whites and yolks beaten separately one quart sweet milk one tablespoon melted butter a little salt add whites last bake at once German breakfast cake one quart flour two teaspoons baking powder two tablespoons sugar one tablespoon butter one teaspoon ground cinnamon a little salt mix all the dry ingredients together rub in the butter and add enough sweet milk to make a soft dough roll into two sheets put in pie tins allowing to come up on the side a little and sprinkle with sugar cinnamon and bits of butter bake and serve hot coffee cakes one cup sweet milk one half cup of sugar one half cup of butter two eggs two teaspoons baking powder work in enough flour to make a stiff dough roll out and sift on the whole sheet some ground cinnamon and roll up cut from the roll slices and place on tins before baking sprinkle with sugar coffee cake two cups brown sugar one cup butter four eggs one cup cold coffee one teaspoon baking soda three cups flour quarter teaspoon cinnamon cloves allspice mace ginger and small nutmeg sally lun one quarter flour four eggs one cup milk one cup of lard and butter mixed two teaspoons of baking powder one teaspoon of salt beat the eggs very light yolks and whites separately melt the shortening sift the baking powder into the flour add the whites the last thing bake steadily three quarters of an hour or until a straw thrust into it comes up clean eat while hot mount whore tea cake one quart flour three teaspoons baking powder one teaspoon salt two eggs one cup sugar one pint milk one quarter cup melted butter mix the baking powder and salt with the flour beat the eggs till thick and creamy add the sugar then the milk stir this into the flour add melted butter last and beat it well bake in a shallow pan break and eat it hot sally lun one pint of flour two teaspoons of baking powder one salt spoon of salt two eggs beaten separately one half cup of milk one half cup of melted butter scotch scones one quart flour sift it with two teaspoons baking powder one tablespoon sugar one half teaspoon salt one tablespoon lard two beaten eggs and a pint of sweet milk to be eaten hot with butter bake in muffin rings in hot oven popovers two cups flour two cups milk one half cup sugar two eggs butter the size of an egg one teaspoon baking powder a little salt rusks one and a half pints of flour one half teaspoon salt three tablespoons sugar two tablespoons baking powder two tablespoons of lard three eggs one teaspoon each nutmeg and cinnamon three quarters pint of milk stir together flour salt sugar and powder rub in the lard cold add the milk beaten eggs and spices mix into a dough soft enough to handle flour the board turn out the dough give it a quick turn or two to complete its smoothness roll them under the hands into balls the size of a small egg lay them on a greased shallow cake pan put very close together bake in moderately heated oven 30 minutes when cold sift sugar over them snowballs one cup of sugar one cup of flour two tablespoons sweet milk one teaspoon baking powder three eggs flavor with lemon put one tablespoon in a powdered cup and steam 20 minutes roll in white sugar while hot apple rolls one cup of sweet milk one half cup sugar one quarter cup butter two cups flour one and a half cups chopped apple two teaspoons baking powder put in the apple the last thing put gem pan on stove and grease with lard leaving just a little lard in bottom of each pan have the pan sizzling hot and let the batter stand in pans about one minute on top of the stove then put in hot oven and bake quickly this amount makes eight or nine rolls very nice for tea crumpets melt one small tablespoon lard add to it one egg and one and a half gills milk beat well then add one half teaspoon salt one teaspoon sugar one and a half teaspoons baking powder sift it with two and one a half gills flour bake in muffin rings in a very hot oven at once for five minutes this quantity makes six crumpets the secret of success is quick making and quick baking rice waffles one cup boiled rice one pint milk two eggs lard the size of a walnut two teaspoons baking powder one teaspoon salt flour for a thin batter oatmeal crackers three cups oatmeal three cups flour salt two eggs one cup brown sugar two teaspoons baking powder one piece butter or lard size of an egg milk to moisten it roll thin and bake in a quick oven gram crackers one quart best gram flour one tablespoon sugar one half teaspoon salt one teaspoon baking powder two tablespoons butter little more than one half pint milk sift together gram sugar salt and powder rub in the lard cold add the milk and mix into a smooth consistent dough flour the board turn out the dough and knead it well for five minutes roll it with a rolling pin to thickness of one quarter inch cut it with a knife into small envelope shaped crackers bake in rather hot oven with care as they burn readily for 10 minutes handle carefully while hot when cold store for use gem crackers one and a half pints flour half a pint cornmeal one teaspoon salt one teaspoon baking powder one tablespoon butter a little more than one half pint milk sift together flour cornmeal salt and powder rub in the butter cold add the milk mix into a smooth rather firm dough flour the board turn out the dough give it a turn or two quickly and roll it to the thickness of one quarter inch cut out with a small oval cutter prick each cracker with a fork lay them on a greased baking tin wash over with milk and bake in hot oven eight to ten minutes when cold store for use fruit crackers prepare a dough as described for gem crackers divide it in half roll it each half exceedingly thin on one half spread a close layer of well-washed pickled and dried currents sprinkle thoroughly with milk and cover with the other half allow it to stay thus prepared covered with a cloth five minutes then cut with a knife into square crackers not too large lay on a grease baking tin and bake in good hot oven 15 minutes when cold store for use griddle cakes in making griddle cakes the flour meal salt baking powder and other dry ingredients should be thoroughly mixed together then the milk or water add it to form a smooth consistent batter that will run from the mouth of a pitcher in a thick stream pour upon a hot griddle greased with a small piece of fat pork and bake to a brown color turning them so that both sides will be a rich brown serve with sugar molasses or maple syrup griddle cakes three cups flour two teaspoons baking powder one teaspoon salt mix well and add two well beaten eggs add enough sweet milk to make a soft batter and bake it once buckwheat cakes two teaspoons buckwheat flour one teacup wheat flour four teaspoons baking powder one teaspoon salt mix all together and adds efficient sweet milk or water to make a soft batter bake on grill at once economical griddle cakes one quart stale bread soak to a pulp in milk or water add one beaten egg pinch of salt and one teaspoon baking powder sift into one half cup flour Indian griddle cakes two thirds quart cornmeal one third quart flour one teaspoon brown sugar one half teaspoon salt three teaspoons baking powder two eggs and one pint milk rye griddle cakes one pint rye flour one half pint gram one half pint flour one tablespoon sugar one half teaspoon salt three teaspoons baking powder one egg and one pint milk gram griddle cakes one pint gram flour one half pint cornmeal one half pint flour one teaspoon sugar one half teaspoon salt three teaspoons baking powder one egg one half pint each of milk and water apple griddle cakes one half pint cold stewed apple one half pint gram flour one half pint cornmeal one half teaspoon salt two teaspoons baking powder two eggs one half pint milk the apple should be free from lumps add to it the beaten eggs and milk then the gram cornmeal salt and baking powder after they have been thoroughly mixed together squash griddle cakes can be made the same as above using one half pint sifted squash in place of the apple squash griddle cakes one cup sifted squash one cup boiling milk one tablespoon sugar one tablespoon butter one half teaspoon salt one egg two teaspoons baking powder and one cup of flour the milk should be poured into the squash the butter sugar and salt added when cool add the beaten egg then the flour into which the yeast powder has been well mixed if too thin add more flour if too thick add milk berry griddle cakes one half pint berries one and a half pints flour one teaspoon salt one tablespoon sugar three teaspoons baking powder two eggs one pint milk the griddle should be hot enough to form a crust as soon as the batter touches it and the cake should be turned quickly so as to form a crust on both sides to confine the juice of the berries indian pancakes one pint of indian meal one teaspoon salt mixed with enough boiling water to make a little thinner than mush when cool add the yolks of four eggs half a cup of flour sifted with three teaspoons baking powder enough sweet milk to make batter as for griddle cakes and the beaten whites of four eggs add it just before baking pancakes two eggs two ounces of butter four ounces of flour one pint of sweet milk and one teaspoon of baking powder bake on jelly cake tins or on a griddle serve with cut lemon and sifted sugar or pile the pancakes high on a dish with preserves or marmalade between them french pancakes one egg one cup of milk pinch of salt one teaspoon baking powder and about two tablespoons of flour it needs to be very thin so i'll run over the griddle when done spread with jelly and roll up sprinkle with powdered sugar to be used as a side dish trifles one quart flour one cup sugar two tablespoons melted butter one egg two teaspoons baking powder sift it with flour and enough sweet milk to make stiff as crawlers roll into thin sheets and cut in pieces about two by four inches make as many cuts across the short way as possible pass two knitting needles under every strip spread the needles as far apart as possible and with them hold the trifles in the fat until a light brown fried muffins one egg one half cup sugar three quarters cup milk one teaspoon baking powder one salt spoon salt flour beat the egg very light add the sugar and beat again add the milk and then two cups of flour into which baking powder and salt had been mixed if needed add more flour to make a stiff batter drop from a spoon into hot fat fried rye muffins three quarters cup rye meal three quarters cup flour two teaspoons baking powder one tablespoon sugar one salt spoon salt one egg one half cup milk drop from a spoon into hot fat and cook until they will not stick when tried with a fork congress crawlers two cup sugar one of milk four eggs two tablespoons butter nutmeg or other spice to taste three teaspoons baking powder flour enough to roll out fry and heart lard cream crawlers one and a half cup sugar two cups cream two eggs two teaspoons baking powder mixed in enough flour to roll out soft cut into desired shapes and fry in very hot lard pancakes one cup indian meal skull it very soft one cup rye meal or one cup flour half cup yeast cinnamon and a little molasses buckwheat cakes one quart buckwheat flour one teaspoon salt stir in water to make a thin batter beat thoroughly four tablespoons yeast set batter in a warm place let it rise overnight add one teaspoon of soda in the morning also two tablespoons of molasses end of chapters one and two of the toronto cookbook by mrs ej powell