Chapter XVIII Baking Powder Breads, Muffins, and Biscuit10
397 — Baking Powder
1 pound 2 ounces pure cream of tartar ¼ pound cornstarch
½ pound cooking soda
Mix and sift thoroughly four times, and store in closely covered jars.
398 — Barley Bread
| 2 cups barley meal | 1 teaspoon salt |
| 1 cup Graham flour | 6 teaspoons baking powder |
| 1 cup white flour | 2 cups milk |
| 2 tablespoons sugar |
Sift dry ingredients together, and mix well with milk; turn into a greased bread tin, let stand fifteen minutes, and bake in a moderate oven fifty minutes. Raisins, dates, figs, or nuts may be added.
399 — Bran Bread
| 2 cups bran | 5 teaspoons baking powder |
| 2 cups entire wheat flour | ½ cup molasses |
| 1 teaspoon salt | ¾ cup water |
| ½ teaspoon soda | ¾ cup milk |
Sift flour, salt, soda, and baking powder, and add to bran; add molasses and liquid, and beat well; turn into a greased bread pan; let stand fifteen minutes, and bake in a moderate oven one hour.
400 — Date Bread
| 1 cup corn meal | ¼ cup molasses |
| 1 cup entire wheat flour | 1 cup dates stoned and cut in pieces |
| 1 cup white flour | ½ cup nut meats chopped |
| 1½ teaspoons salt | 1 egg well beaten |
| ¼ teaspoon soda | 1¼ cups milk |
| 5 teaspoons baking powder |
Mix and sift dry ingredients; add other ingredients in order given; mix well, turn into a greased bread pan, cover with a cloth, let stand fifteen minutes; bake in a moderate oven fifty minutes.
401 — Dark Nut Bread
| ¼ cup sugar | 1 cup bread flour |
| ¾ cup hot water | 5 teaspoons baking powder |
| ½ cup molasses | 1½ teaspoons salt |
| ¾ cup milk | ½ teaspoon soda |
| 2 cups entire wheat flour | ¾ cup nut meats finely chopped |
Mix in order given, sifting dry materials together before adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour.
402 — Quick Raisin Bread
| 2½ cups entire wheat flour | ¼ cup sugar |
| ½ cup fine corn meal | 1 beaten egg |
| 6 teaspoons baking powder | 1¼ cups milk |
| 1 teaspoon salt | 1 cup seeded raisins cut in halves |
Mix and sift dry ingredients; add egg, milk, and raisins, and mix well; put into a greased bread pan, cover, and let stand fifteen minutes; bake in a moderate oven about fifty minutes. One cup of finely chopped nuts may be added.
403 — Bread Crumb Brown Bread
| 1½ cups dried sifted crumbs | ½ cup corn meal |
| 1 cup boiling water | 1 cup Graham flour |
| ½ cup molasses | ¾ teaspoon salt |
| 1 cup milk | 1½ teaspoons soda |
Put crumbs in mixing dish, add boiling water, and let stand ten minutes; add molasses, milk, and the dry ingredients sifted together. Steam the same as Steamed Indian Date Bread (see No. 404).
404 — Steamed Indian Date Bread
| 1½ cups corn meal | 2/3 cup molasses |
| 1 cup rye meal | 1 cup water |
| ½ cup flour | 1 cup milk |
| 1½ teaspoons soda | 1 cup dates |
| 1 teaspoon salt |
Mix and sift dry ingredients, add molasses, liquid, and dates which have been stoned and cut in pieces. Pour into greased one-pound baking powder boxes, and steam steadily for one and three-quarters hours. Or pour into a large greased mold and steam for three hours.
405 — Corn Bread (Without Eggs)
| ¾ cup corn meal | ½ teaspoon salt |
| ¾ cup flour | ¾ teaspoon soda |
| 2 tablespoons sugar | 1½ cups buttermilk or sour milk |
Mix and sift dry ingredients, add buttermilk gradually, and beat well; pour into well-greased shallow pan, and bake in hot oven twenty minutes.
406 — Country Corn Bread
| ¾ cup corn meal | 1/3 teaspoon salt |
| ¾ cup flour | 1 beaten egg |
| 3 teaspoons baking powder | ¾ cup milk and water mixed |
| 1 tablespoon sugar | 2 tablespoons melted bacon fat |
Mix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly buttered, and browned in the oven.
407 — Corn Muffins
| 1 cup corn meal | 2 tablespoons sugar |
| 1 cup flour | 1 beaten egg |
| 4 teaspoons baking powder | 1 cup milk and water mixed |
| ½ teaspoon salt | 4 tablespoons melted shortening |
Mix in order given, beat well, and bake in greased gem pans in hot oven twenty minutes.
408 — Corn and Rice Muffins
| 1 cup cooked rice | 1 tablespoon sugar |
| 2/3 cup hot milk | 1 egg |
| ½ cup corn meal | ½ cup flour |
| 2 tablespoons bacon fat | 3 teaspoons baking powder |
| ½ teaspoon salt |
Pour hot milk over rice, and work with a fork to separate grains; add corn meal, bacon fat, salt, and sugar; when cool add egg well beaten, flour, and baking powder; beat well; bake in well-greased muffin pans in hot oven twenty minutes.
409 — Custard Corn Cake
| ½ cup corn meal | 1 cup sour milk |
| ½ cup flour | 1 egg |
| 2 tablespoons sugar | 2 tablespoons melted shortening |
| ½ teaspoon salt | ½ cup sweet milk |
| ½ teaspoon soda |
Mix and sift dry ingredients; add sour milk and egg well beaten, and beat thoroughly; melt shortening in an earthen baking dish, pour in batter, pour the sweet milk over it, and bake in a hot oven twenty-five minutes. Cut in wedge-shaped pieces for serving.
410 — Molasses Corn Bread
| 1 cup corn meal | 1 egg |
| 1 cup flour | ¼ cup molasses |
| 4 teaspoons baking powder | 1 cup water |
| ½ teaspoon salt | 2 tablespoons melted bacon fat |
Mix and sift dry ingredients; add egg well beaten, molasses, water, and bacon fat; beat well, pour into a well-greased shallow pan, and bake about twenty minutes in a hot oven.
411 — Rhode Island Corn Cake
| 1 cup white corn meal | 2 tablespoons sugar |
| 1 cup flour | 1 egg |
| 4 teaspoons baking powder | ¼ cup melted shortening |
| ½ teaspoon salt | 1 cup milk |
Mix and sift dry ingredients; add egg yolk well beaten, shortening, and milk; beat well; fold in the stiffly beaten white of egg, and bake in a greased, shallow pan in hot oven about twenty minutes.
412 — Blueberry Muffins
Follow recipe for Cambridge Muffins (see No. 414); add one cup of blueberries just before putting into the pans. If canned blueberries are used, drain, and dredge with flour before adding to batter.
413 — Bran Muffins
| 2 cups bran | ½ cup molasses |
| 1 cup flour | 1¾ cups milk |
| ½ teaspoon salt | 1 tablespoon melted shortening |
| 1 teaspoon soda |
Mix in order given; beat well, and bake in moderate oven about twenty-five minutes. These muffins are moist, keep well, and may be reheated successfully in a covered pan, either over steam or in the oven.
414 — Cambridge Muffins
| ¼ cup shortening | 2 cups flour |
| ¼ cup sugar | 4 teaspoons baking powder |
| 1 egg | ¼ teaspoon salt |
| ¾ cup milk |
Cream the shortening; add the sugar and egg well beaten; beat well, add the milk, flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot greased muffin pans twenty minutes in a moderate oven.
415 — Cheese Muffins
Use recipe for Plain Muffins (see No. 419) or any muffin recipe, omitting the sugar; cut cheese in half-inch cubes, and place three or four pieces on top of each muffin before baking.
416 — Cranberry Muffins
Follow recipe for Cambridge Muffins (see No. 414), and add one cup of cranberries coarsely chopped.
417 — Crumb Muffins
| 1 cup dried and sifted bread crumbs | 1 egg |
| 1 tablespoon shortening | ½ cup milk |
| 1 tablespoon sugar | ¾ cup flour |
| ½ teaspoon salt | 3 teaspoons baking powder |
| ½ cup boiling water |
Mix crumbs, shortening, sugar, salt, and boiling water; when cool add the egg well beaten, the milk, flour, and baking powder; beat well and bake in greased muffin pans twenty minutes in a moderate oven.
418 — Date Muffins
To recipe for Plain Muffins (see No. 419) or Cambridge Muffins (see No. 414) add one cup dates, stoned and cut in small pieces.
419 — Plain Muffins
| 2 cups flour | 1 egg |
| 4 teaspoons baking powder | 1 cup milk |
| ½ teaspoon salt | 2 tablespoons melted shortening |
| 2 tablespoons sugar |
Mix and sift dry ingredients; add egg well beaten, milk, and shortening; beat well, and bake in greased muffin pans in moderate oven twenty minutes. For fruit muffins add one cup of figs, dates, or cooked prunes cut in pieces.
420 — Rye Muffins
| 1 cup rye flour | 2 tablespoons molasses |
| 1 cup white flour | 1 egg |
| ½ teaspoon salt | 2 tablespoons melted shortening |
| 4 teaspoons baking powder | 1 cup milk |
Mix and sift dry ingredients, add molasses, egg well beaten, shortening, and milk; beat well, half fill greased muffin tins, and bake in moderate oven twenty minutes.
421 — Sour Milk Muffins
| 1½ cups flour | 1 egg |
| 1 tablespoon sugar | 1 cup thick sour milk |
| ½ teaspoon soda | 2 tablespoons melted shortening |
| ½ teaspoon salt |
Mix and sift dry ingredients; add egg well beaten, sour milk, and shortening; beat quickly, and bake in greased muffin pans in moderate oven twenty minutes.
422 — Buttermilk Muffins
Follow recipe for Sour Milk Muffins (see No. 421), using buttermilk instead of sour milk.
423 — Sally Lunn
| 2 cups flour | 2 eggs |
| 4 teaspoons baking powder | 1 cup milk |
| ½ teaspoon salt | ¼ cup melted shortening |
| 2 tablespoons sugar |
Mix and sift dry ingredients; add eggs well beaten, milk, and shortening; beat thoroughly, pour into shallow greased pan, and bake in a moderate oven twenty minutes.
424 — Baking Powder Biscuit
| 2 cups flour | 2 tablespoons shortening |
| 4 teaspoons baking powder | ¾ cup milk |
| 1 teaspoon salt |
Mix and sift dry ingredients, rub in shortening until fine and crumbly, and add milk to form a soft dough; a little more or less may be required, according to the brand of flour used. Roll out on a slightly floured board until three-fourths of an inch thick, cut with small cutter, place on greased pan an inch apart, and bake in hot oven twelve minutes. For soft biscuit with little crust, place close together in the pan, and bake five minutes longer. Left-over biscuit may be split, lightly buttered, and browned in the oven.
425 — Corn Meal Rolls
| 1 cup corn meal | ½ teaspoon salt |
| 1 cup flour | 3 tablespoons bacon fat |
| 4 teaspoons baking powder | ¾ cup milk |
Mix and sift dry ingredients; rub in shortening with finger tips; add milk, and mix thoroughly; roll lightly, on a floured board, to a thickness of one-half inch; cut with biscuit cutter, brush with milk or water, and fold double. Bake in hot oven fifteen minutes.
426 — Bacon Sandwich Rolls
Follow recipe for Corn Meal Rolls (see No. 425), putting a piece of cooked bacon on half of roll before folding.
427 — Date Rolls
Use recipe for Baking Powder Biscuit (see No. 424), roll out one-half inch thick, and cut in rounds with three-inch cutter; spread with soft butter, sprinkle with cinnamon and sugar, and put a date, split lengthwise and stoned, on half of each roll; fold over, press edges firmly together, brush with milk, and bake in hot oven fifteen minutes. Allow one-half teaspoon cinnamon to two tablespoons sugar. Cooked and stoned prunes or chopped figs may be used instead of dates.
428 — Quick Coffee Cake
| ¼ cup shortening | 2½ cups flour |
| ¼ cup sugar | 5 teaspoons baking powder |
| 1 egg | ½ teaspoon salt |
| 1 cup milk and water mixed | 2 tablespoons sugar |
| ½ cup seedless raisins | 1 teaspoon cinnamon |
Cream the shortening and sugar; add egg well beaten, milk, raisins, flour, baking powder, and salt; spread in a greased shallow pan, brush with melted butter, and sprinkle with cinnamon and sugar; bake in hot oven fifteen to twenty minutes.
429 — Quick Drop Biscuit
Use recipe for Baking Powder Biscuit (see No. 424), increasing the milk to one cupful; drop from a tablespoon on a greased pan two inches apart, and bake in a hot oven ten minutes; or half fill greased muffin tins, and bake twelve minutes.
430 — Entire Wheat Biscuit
Follow directions for Baking Powder Biscuit (see No. 424), using entire wheat flour in place of white flour, and adding one tablespoon of molasses.
431 — Fruit Tea Biscuit
To recipe for Quick Drop Biscuit (see No. 429) add one chopped apple, one-half cup of seeded and chopped raisins, two tablespoons of washed currants, and two tablespoons of sugar. Put into hot greased muffin pans, and bake in a hot oven fifteen minutes. Serve for tea, or with a hot liquid sauce for dessert.
432 — Graham Biscuit
| 1 cup Graham flour | ½ teaspoon salt |
| ½ cup fine corn meal | 2 tablespoons shortening |
| ½ cup bran | 1 tablespoon molasses |
| 4 teaspoons baking powder | ¾ cup milk |
Mix dry ingredients without sifting; rub in shortening with finger tips; add molasses and milk; mix well; roll, cut, and bake as directed for Baking Powder Biscuit (see No. 424).
433 — Jam Rolls
| 2 cups flour | 2 tablespoons shortening |
| 4 teaspoons baking powder | 1 egg |
| 1 teaspoon salt | 2/3 cup milk |
| 1 tablespoon sugar |
Sift together flour, baking powder, salt, and sugar; rub in shortening with finger tips until mealy; add beaten egg and milk, and mix with a knife to a soft dough; roll out one-third of an inch thick, and cut with a round cutter; put a teaspoon of jam on each, moisten the edges with water, fold over, and press firmly together; make two cuts on top so that jam will show, brush with milk, and bake in hot oven fifteen minutes.
434 — Potato Scones
| 2 cups flour | 1 cup mashed potato |
| ½ teaspoon salt | 2 tablespoons shortening |
| 4 tablespoons baking powder | ¾ cup milk |
Sift flour, salt, and baking powder; add potato and shortening, and work in with finger tips; add milk, and mix to a soft dough with a knife; roll out three-quarters of an inch thick on floured board, cut with biscuit cutter, and cook on hot greased griddle about twenty minutes, turning over when half cooked. Split, butter, and serve hot.
435 — Scotch Scones
| 1 cup fine oatmeal | 4 teaspoons baking powder |
| ¾ cup scalded milk | 1 teaspoon salt |
| 2 tablespoons shortening | 2 tablespoons sugar |
| 1 cup flour |
Pour hot milk over oatmeal, mix well, add shortening, and let stand until cold; mix and sift flour, baking powder, salt, and sugar; add to oatmeal, and mix well; roll out three-fourths of an inch thick, cut in rounds, and cook on a greased griddle about twenty minutes, turning when half cooked.
Without Baking Powder or Yeast
436 — Popovers
| 1 cup flour | 1 cup milk |
| ¼ teaspoon salt | 1 teaspoon melted butter |
| 1 egg |
Sift flour and salt; beat egg very light, and mix with milk; mix gradually with flour; add melted butter, and beat two minutes with a strong egg beater; pour into hot greased popover cups or pans, and bake in a hot oven twenty to thirty minutes, according to size of pans. The mixture should be very cold, and the pans and oven very hot.
437 — Entire Wheat Popovers
| ¾ cup entire wheat flour | 1 cup milk |
| ¼ cup corn meal | 1 egg |
| ¼ teaspoon salt | 1 teaspoon melted butter |
Follow directions for mixing and baking Popovers (see No. 436).
438 — Graham Popovers
Follow recipe for Entire Wheat Popovers (see No. 437), except that Graham flour should be used in place of entire wheat.
439 — Breakfast Puffs
1 cup entire wheat flour 1 cup ice water
¼ teaspoon salt
Sift flour and salt, add ice water gradually, and beat three minutes with strong egg beater; bake in hot iron pans in very hot oven twenty minutes.
440 — Maryland Beaten Biscuit
| 2 cups flour | 2 tablespoons shortening |
| ½ teaspoon salt | Cold water |
Sift flour and salt, rub in shortening with tips of fingers, and add enough cold water to make a stiff dough; knead until smooth, and beat with the rolling-pin fifteen minutes, or until dough blisters; roll out about one-third of an inch thick, cut with a small round cutter, prick with a fork, place on a greased baking pan, and chill in the ice-box for half an hour; bake about twenty-five minutes, having the oven very hot for the first ten minutes. A biscuit brake may be used instead of rolling-pin.