Wheat Bread. — One table-spoonful
of butter or lard, one table-spoonful
of sugar, one table-spoonful of salt,
one pint of milk or water (lukewarm),
two quarts of flour, half a yeast cake✪ Wheat Bread
or half a cup of yeast. Into the
bread-pan put the salt, butter, and
sugar ; sift over it one quart of the
flour. Make a hole in the centre of
these ingredients, and pour into it,
stirring slowly, the pint of lukewarm
Biscuits, Buttermilk BREAD, ETC
Biscuits, Graham
water or milk in which the yeast has
been thoroughly dissolved, or to
which the liquid yeast has been
added. Stir vigorously till a smooth
batter is formed, then cover and set
away overnight in a room whose tem-
perature is about sixty degrees. As
soon as possible in the morning, stir
into this spongy mass the remainder
of the flour, reserving two table-
spoonfuls of it for sprinkling the
hands and bread-board during the
kneading operation. Then press and
work the dough thoroughly for twenty
minutes ; by this time no part of it
will stick to the hands or board. Cover
and place in a warm corner, out of
the way of draughts, for five hours ;
then turn again on to the kneading-
board, knead for ten minutes, form
into loaves, and place in well-buttered
tins. Let these rise for an hour
longer, then bake fifty minutes in a
good oven. The housekeeper for
two can vary this programme towards
the end by dividing the dough into
three parts, making two of them
into loaves, and the third into a half-
dozen biscuits or rolls. For the
biscuits, take bits of the dough about
as large as English walnuts, and roll
them into balls ; place in the pan so
that they touch one another. Or de-
lightfully crusty ones are obtained by
baking them in little pa^-pans. For
the rolls, take twice the quantity for
biscuits, and roll each bit till it is three
inches long and one inch wide. The
biscuits or rolls will only require twen-
ty or twenty-five minutes for baking.
Bread and Butter Pudding.
See Puddings.
Pudding.
and Fruit Fritters.
See Fritters,
fried for Soups. See Crofitons.
Griddle Cakes. See Bread.
Jelly. See Jellies.
Omelet See Omelet.
Sauce. See Sauces.
Sippets. See Sippets.
Soup, Crofttes au pot.
See Soups.
BREAKFAST CAKES
BISCUITS, BUNS, CAKES, CRISPS, DODGERS, DROPS, GEMS, GRID-
DLE-CAKES, MUFFINS, PANCAKES, PUFFS, ROLLS, RUSK,
SCONES, TOAST, WAFFLES, ETC.
Biscuits, Buttermilk. — To three cup-
fuls of buttermilk add one of butter,
one teaspoonful of baking - powder,
sufficient salt, and flour enough to
ma the dough just stiff enough to
admit of being rolled out into bis-
cuits.
Biscuits, Chaney’s Thin. — Take one
pint of flour and make into dough, as
soft as can be rolled, with sweet milk,
a salt-spoonful of salt, 2 ozs. of butter,
and 2 ozs. of lard. Roll out into
round cakes nine inches in diameter,
and of waferlike thinness. In bak-
ing, do not allow them to brown, but
remove from the oven while they re-
tain their whiteness.
Biscuits, Fairy. — Rub 2 ozs. of
butter with x/z lb. of flour, add 4 ozs.
of sugar and a few drops of almond
flavoring, mix with the white of an
egg and a table - spoonful of milk ;
work well into the paste 2 ozs. of
sweet almonds, well pounded ; rub
through a wire sieve. Take up
pieces the size of a sixpence ; bake a
few minutes on buttered paper, tak-
ing care to keep them quite a pale
color.
Page 38 · 1 recipe record on this page
Presented as published in 1902. 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
Wheat Bread. — One table-spoonful of butter or lard, one table-spoonful of sugar, one table-spoonful of salt, one pint of milk or water (lukewarm), two quarts of flour, half a yeast cake or half a cup of yeast. Into the bread-pan put the salt, butter, and sugar ; sift over it one quart of the flour. Make a hole in the centre of these ingredients, and pour into it, stirring slowly, the pint of lukewarm
Biscuits, Buttermilk BREAD, ETC
Biscuits, Graham
water or milk in which the yeast has been thoroughly dissolved, or to which the liquid yeast has been added. Stir vigorously till a smooth batter is formed, then cover and set away overnight in a room whose temperature is about sixty degrees. As soon as possible in the morning, stir into this spongy mass the remainder of the flour, reserving two tablespoonfuls of it for sprinkling the hands and bread-board during the kneading operation. Then press and work the dough thoroughly for twenty minutes ; by this time no part of it will stick to the hands or board. Cover and place in a warm corner, out of the way of draughts, for five hours ; then turn again on to the kneadingboard, knead for ten minutes, form into loaves, and place in well-buttered tins. Let these rise for an hour longer, then bake fifty minutes in a good oven. The housekeeper for two can vary this programme towards the end by dividing the dough into three parts, making two of them
into loaves, and the third into a halfdozen biscuits or rolls. For the biscuits, take bits of the dough about as large as English walnuts, and roll them into balls ; place in the pan so that they touch one another. Or delightfully crusty ones are obtained by baking them in little pan-pans. For the rolls, take twice the quantity for biscuits, and roll each bit till it is three inches long and one inch wide. The biscuits or rolls will only require twenty or twenty-five minutes for baking.
Bread and Butter Pudding.
See Puddings.
Pudding.
and Fruit Fritters.
See Fritters, fried for Soups. See Crofitons. Griddle Cakes. See Bread.
Jelly. See Jellies.
Omelet See Omelet.
Sauce. See Sauces.
Sippets. See Sippets.
Soup, Crofttes au pot.
See Soups.
BREAKFAST CAKES
BISCUITS, BUNS, CAKES, CRISPS, DODGERS, DROPS, GEMS, GRID- DLE-CAKES, MUFFINS, PANCAKES, PUFFS, ROLLS, RUSK, SCONES, TOAST, WAFFLES, ETC.
Biscuits, Buttermilk. — To three cupfuls of buttermilk add one of butter, one teaspoonful of baking - powder, sufficient salt, and flour enough to ma the dough just stiff enough to admit of being rolled out into biscuits.
Biscuits, Chaney’s Thin. — Take one pint of flour and make into dough, as soft as can be rolled, with sweet milk, a salt-spoonful of salt, 2 ozs. of butter, and 2 ozs. of lard. Roll out into round cakes nine inches in diameter, and of waferlike thinness. In baking, do not allow them to brown, but remove from the oven while they retain their whiteness.
Biscuits, Fairy. — Rub 2 ozs. of butter with x/z lb. of flour, add 4 ozs. of sugar and a few drops of almond flavoring, mix with the white of an egg and a table - spoonful of milk ; work well into the paste 2 ozs. of sweet almonds, well pounded ; rub through a wire sieve. Take up pieces the size of a sixpence ; bake a few minutes on buttered paper, taking care to keep them quite a pale color.
Records on this page
Wheat Bread