2 cups milk. 2 tbls. sugar.
8I/2 cups sift'^d flour. 1 t-spoon salt.
1 tbls. lard. 1 egg.
1 tbls. butter✪ Delicious Light Bread or Rolls.
Let milk come to a boil, and then cool till tepid. Dissolve
yeast in water and sugar and add milk. Add II/2 cups flour and
mix this for sponge, beating till smooth. Let stand about one
hour. Then cream butter, lard, and salt; beat egg separately, add
sponge and mix thoroughly. Add remainder of flour, one cup
at a time (about 7 cups). Knead until smooth. Let rise 2 or
2 1/2 hours, to double its former size ; knead again with a little
flour, form, place in greased pans and bake about 35 minutes.
SPOON BREAD.
1 qt. milk. 2 level tbls. baking powder.
1 cup corn meal. 1 tbls. sugar.
4 eggs. 1/2 t-spoon salt✪ Spoon Bread.
Let milk come to boil; beat egg-whites and yolks separately.
Add to milk, meal, sugar, salt — egg yolks and baking powder mixed,
and lastly, the beaten whites. Turn into well greased baking dish,
bake until light brown, and double in bulk. Serve hot in baking
dish. This bread is soft when done, and should be eaten hot.
BUTTERMILK SPOON BREAD.
1/2 t-spoon salt. 1/2 cup meal.
1 pt buttermilk. 3 eggs.
1 tbls. butter. 1 level t-spoon soda✪ Buttermilk Spoon Bread.
Put soda in milk ; add egg-yolks, then melted butter ; gradually
194 ATLANTA WOMAN'S CLUB COOK BOOK
beat in meal, and lastly add beaten whites. The batter must be thin,
so if necessary, use less meal. Bake in well-greased baking dish,
and serve hot with butter.
SIMPLE ROLLS.
1 pt. milk. 1/2 t-spoon salt.
2 tbls. lard. 2 qts. flour.
1 tbls. sugar. I/4. cup tepid water✪ Simple Rolls.
Heat milk to boil, let cool till tepid ; add lard, sugar and salt.
Dissolve Fleischmann's yeast cake in tepid water, add to above;
then add flour slowly, beating constantly in bucket or break-mixer.
Before dough gets too heavy to beat, put in warm place to rise. The
more it is beaten, the quicker it will rise. When risen, add sufficient
flour to make dough stiff enough to be rolled ; then put three balls
of dough into each ring of a muffin pan, rub surface with beaten
egg, let rise until double in bulk, and bake.
SYLVAN BARBECUED LAMB.
Medium sized lamb roast. 2 tbls. Worcester Sauce.
1/4 cup tomato catsup. 1 t-spoon pepper.
1 cup vinegar. ' 1 t-spoon salt.
11/2 cups water. 1/2 cup chopped onions✪ Sylvan Barbecued Lamb.
Mix all together, pour over lamb, and bake till tender.
CRYSTALLIZED APPLES.
6 firm apples. 2 cups water.
2 cups sugar. 3 tbls. butter✪ Crystallized Apples.
Peel and core 6 firm, well shaped apples ; slice into three pieces
(circles). Boil syrup of sugar and water 20 minutes; add apples,
placing flat in the pan, and 1 layer deep, putting butter in center of
each ring. Bake in hot oven and serve cold.
EGGS A LA SYLVAN.
8 eggs. 1/2 cup almonds.
11/2 cups milk. ■ 6 strips broiled bacon.
3 tbls. butter. 1 cup toasted bread crumbs.
1/2 t-spoon salt✪ Eggs a la Sylvan.
"Put sliced hard-boiled eggs in buttered casserole, alternating
with bread crumbs, until dish is filled, then pour over hot milk with
melted butter. Cover with bread crumbs moistened in melted but-
ter, bake and serve hot.
CARAMEL CUSTARD.
11/2 tbls. white sugar. 1 pt. scalded milk.
3 eggs. 1 tbls. water.
1 cup brown sugar. 1/2 t-spoon vanilla✪ Caramel Custard.
Melt brown sugar; stir constantly; beat eggs slightly; stir
melted sugar into boiling milk, add eggs white sugar and flavoring.
Bake in quick oven and serve cold.
MRS. THOMAS' RECIPES 195
RABUN POTATOES. ✪ Rabun Potatoes
Page 104 · 11 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 cups milk. 2 tbls. sugar. 8 1/2 cups sifted flour. 1 t-spoon salt. 1 tbls. lard. 1 egg.
1 tbls. butter.
Let milk come to a boil, and then cool till tepid. Dissolve yeast in water and sugar and add milk. Add II/2 cups flour and mix this for sponge, beating till smooth. Let stand about one hour. Then cream butter, lard, and salt; beat egg separately, add sponge and mix thoroughly. Add remainder of flour, one cup at a time (about 7 cups). Knead until smooth. Let rise 2 or 2 1/2 hours, to double its former size ; knead again with a little flour, form, place in greased pans and bake about 35 minutes.
SPOON BREAD. 1 qt. milk. 2 level tbls. baking powder.
1 cup corn meal. 1 tbls. sugar.
4 eggs. 1/2 t-spoon salt.
Let milk come to boil; beat egg-whites and yolks separately. Add to milk, meal, sugar, salt — egg yolks and baking powder mixed, and lastly, the beaten whites. Turn into well greased baking dish, bake until light brown, and double in bulk. Serve hot in baking dish. This bread is soft when done, and should be eaten hot.
BUTTERMILK SPOON BREAD.
1/2 t-spoon salt. 1/2 cup meal.
1 pt buttermilk. 3 eggs.
1 tbls. butter. 1 level t-spoon soda.
Put soda in milk ; add egg-yolks, then melted butter ; gradually
beat in meal, and lastly add beaten whites. The batter must be thin, so if necessary, use less meal. Bake in well-greased baking dish, and serve hot with butter.
SIMPLE ROLLS.
1 pt. milk. 1/2 t-spoon salt.
2 tbls. lard. 2 qts. flour.
1 tbls. sugar. I/4. cup tepid water.
Heat milk to boil, let cool till tepid ; add lard, sugar and salt. Dissolve Fleischmann's yeast cake in tepid water, add to above; then add flour slowly, beating constantly in bucket or break-mixer. Before dough gets too heavy to beat, put in warm place to rise. The more it is beaten, the quicker it will rise. When risen, add sufficient flour to make dough stiff enough to be rolled ; then put three balls of dough into each ring of a muffin pan, rub surface with beaten egg, let rise until double in bulk, and bake.
SYLVAN BARBECUED LAMB. Medium sized lamb roast. 2 tbls. Worcester Sauce.
1/4 cup tomato catsup. 1 t-spoon pepper.
1 cup vinegar. ' 1 t-spoon salt.
11/2 cups water. 1/2 cup chopped onions.
Mix all together, pour over lamb, and bake till tender.
CRYSTALLIZED APPLES. 6 firm apples. 2 cups water.
2 cups sugar. 3 tbls. butter.
Peel and core 6 firm, well shaped apples ; slice into three pieces (circles). Boil syrup of sugar and water 20 minutes; add apples, placing flat in the pan, and 1 layer deep, putting butter in center of each ring. Bake in hot oven and serve cold.
EGGS A LA SYLVAN. 8 eggs. 1/2 cup almonds.
11/2 cups milk. ■ 6 strips broiled bacon.
3 tbls. butter. 1 cup toasted bread crumbs. 1/2 t-spoon salt.
"Put sliced hard-boiled eggs in buttered casserole, alternating with bread crumbs, until dish is filled, then pour over hot milk with melted butter. Cover with bread crumbs moistened in melted butter, bake and serve hot.
CARAMEL CUSTARD. 11/2 tbls. white sugar. 1 pt. scalded milk.
3 eggs. 1 tbls. water.
1 cup brown sugar. 1/2 t-spoon vanilla.
Melt brown sugar; stir constantly; beat eggs slightly; stir melted sugar into boiling milk, add eggs white sugar and flavoring. Bake in quick oven and serve cold.
MRS. THOMAS' RECIPES 195
RABUN POTATOES.
Records on this page
Sylvan CreamDelicious Light Bread or RollsSpoon BreadButtermilk Spoon BreadSimple RollsSylvan Barbecued LambCrystallized ApplesEggs a la SylvanMock Sweet BreadsCaramel CustardRabun Potatoes