When making cornmeal pancakes I sometimes substitute a j
cup of cooked oatmeal for the flour. — [Mrs. N. C, Miss.
A delicious apple pancake can be made by following potato :
pancake recipes, and substituting apples for potatoes. — [M. W.,
Wis.
I use lard and suet, half and half, to fry pancakes, and find j
this combination a great saving. Also, the cakes are not so apt |
to soak up fat. — [Mrs. G. O. F., N. H.
Drain off the water from boiled potatoes, let it get cool, and
use it in pancakes, in place of water. The pancakes will be ;
much lighter this way. — [Mrs. E. P., N. Y. I
When grating raw potatoes for potato pancakes, the work |
should be done quickly, or the grated potatoes will turn black. |
It is well to sprinkle lightly with flour each potato as it is j
grated. — [A. G., Mass. j
To remove the grain from ears of boiled corn, score each row
lengthwise with a sharp knife, and then with the back of a sil-
ver knife scrape the kernels from the cob. In this way the ker-
nels will come out clean and shelled. — [Mrs. C. S., Ind.
Biscuits, Muffins and Dumplings
EAVY biscuits, made by newly-wed wives,
have served as capital for the joke-makers
for many years, but the following recipes
are all so plain and the directions so easy
to follow, that with their aid even the inex-
perienced, amateur home-baker ought to be
able to turn out creditable results in the line of biscuits,
muffins, gems, dumplings, etc. As will be noted, soft
doughs, little handling and quick baking . are the three
essentials to success in this department of cookery. It
goes without saying that only the best obtainable ingredi-
ents should be used, as no good results can reasonably be
expected from inferior qualities of flour, baking powder,
spices, etc. There is no lack of variety among the follow-
ing recipes. Try some of them.
Baking Powder Biscuits I
To 1 qt sifted flour add 3 heaping teasp baking powder, 1
level teasp salt, 1 tablesp each of lard and butter, and milk
enough to make a soft dough✪ Baking Powder Biscuits I. Mould quickly, handle as little
as possible, and bake in a quick oven. — [Mrs. W. A. M., N. Y.
Baking Powder Biscuits II
To 1 qt sifted flour add 3 teasp baking powder, a little salt,
1 cup rich, sweet cream, and milk enough to make a dough of
the proper consistency✪ Baking Powder Biscuits II. — [E. T., Va.
Drop Biscuits
To every pt flour add V2 teasp salt, 2 teasp baking powder,
and .1 tablesp melted butter, with enough sweet milk to make
a stiff batter. Drop the mixture into hot gem pans, well
greased, and bake in a quick oven. One pt flour will make 8
biscuits. — [Mrs. W. T. F., Mo.
Soda Biscuits
To 1 cup buttermilk add ^/^ cup cream, in which dissolve 1
level teasp soda, V4, teasp salt, and flour enough to roll. Cut,
and bake in a quick oven. — [Mrs. J. C. S., N. Y.
97
FARM AND HOME COOK BOOK
Cream Tartar Biscuits j
To 1 qt flour add 1 teasp salt, 1 teasp soda, 2 teasp cream '■
tartar, mix well, and then add 4 tablesp thick, sweet cream, :
and water to make a soft dough. Do not roll, but press out '
lightly with the hands, cut, and bake 10 minutes in hot oven. '
— [J. E. P., N. H. ■.
, j
Sour Milk Biscuits )
Sift 1 qt flour with 1 level teasp salt and 2 heaping teasp j
baking powder. Stir into this 5 tablesp sour cream, in which ;
1 level teasp soda has been dissolved, then add sour milk : ✪ Drop Biscuits
Page 61 · 6 recipe records on this page
Presented as published in 1907. 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
When making cornmeal pancakes I sometimes substitute a j cup of cooked oatmeal for the flour. — [Mrs. N. C, Miss.
A delicious apple pancake can be made by following potato : pancake recipes, and substituting apples for potatoes. — [M. W., Wis.
I use lard and suet, half and half, to fry pancakes, and find j this combination a great saving. Also, the cakes are not so apt | to soak up fat. — [Mrs. G. O. F., N. H.
Drain off the water from boiled potatoes, let it get cool, and use it in pancakes, in place of water. The pancakes will be ; much lighter this way. — [Mrs. E. P., N. Y. I
When grating raw potatoes for potato pancakes, the work | should be done quickly, or the grated potatoes will turn black. | It is well to sprinkle lightly with flour each potato as it is j grated. — [A. G., Mass. j
To remove the grain from ears of boiled corn, score each row lengthwise with a sharp knife, and then with the back of a silver knife scrape the kernels from the cob. In this way the kernels will come out clean and shelled. — [Mrs. C. S., Ind.
Biscuits, Muffins and Dumplings
EAVY biscuits, made by newly-wed wives, have served as capital for the joke-makers for many years, but the following recipes are all so plain and the directions so easy to follow, that with their aid even the inexperienced, amateur home-baker ought to be able to turn out creditable results in the line of biscuits, muffins, gems, dumplings, etc. As will be noted, soft doughs, little handling and quick baking . are the three essentials to success in this department of cookery. It goes without saying that only the best obtainable ingredients should be used, as no good results can reasonably be expected from inferior qualities of flour, baking powder, spices, etc. There is no lack of variety among the following recipes. Try some of them.
Baking Powder Biscuits I
To 1 qt sifted flour add 3 heaping teasp baking powder, 1 level teasp salt, 1 tablesp each of lard and butter, and milk enough to make a soft dough. Mould quickly, handle as little as possible, and bake in a quick oven. — [Mrs. W. A. M., N. Y.
Baking Powder Biscuits II
To 1 qt sifted flour add 3 teasp baking powder, a little salt, 1 cup rich, sweet cream, and milk enough to make a dough of the proper consistency. — [E. T., Va.
Drop Biscuits
To every pt flour add V2 teasp salt, 2 teasp baking powder, and .1 tablesp melted butter, with enough sweet milk to make a stiff batter. Drop the mixture into hot gem pans, well greased, and bake in a quick oven. One pt flour will make 8 biscuits. — [Mrs. W. T. F., Mo.
Soda Biscuits
To 1 cup buttermilk add ^/^ cup cream, in which dissolve 1 level teasp soda, V4, teasp salt, and flour enough to roll. Cut, and bake in a quick oven. — [Mrs. J. C. S., N. Y.
Cream Tartar Biscuits j
To 1 qt flour add 1 teasp salt, 1 teasp soda, 2 teasp cream '■
tartar, mix well, and then add 4 tablesp thick, sweet cream, :
and water to make a soft dough. Do not roll, but press out '
lightly with the hands, cut, and bake 10 minutes in hot oven. '
— [J. E. P., N. H. ■.
, j
Sour Milk Biscuits )
Sift 1 qt flour with 1 level teasp salt and 2 heaping teasp j
baking powder. Stir into this 5 tablesp sour cream, in which ;
1 level teasp soda has been dissolved, then add sour milk :
Records on this page
Baking Powder Biscuits ISour Milk BiscuitsBaking Powder Biscuits IIDrop BiscuitsSoda BiscuitsCream Tartar Biscuits