FRENCH ROLLS.— Rub 1 ounce butter in 1 quart flour; mil
in 1 beaten egg, a little yeast, and as much milk as will make a
rather stiff batter; beat well, but do not knead, let rise, and then
bake in tins. Very nice.
COFFEE ROLLS.— Take 1 quart of light dough, mix in 1
tablesx)oon of lard and | cup of sugar; then roll thinner than biscuit,
spread with butter, sugar and cinnamon, and sprinkle a little flour
over. Roll up 2 turns and cut off, standing them on end in the tin;
let rise, and bake in a quick oven.
GRAHAM ROLLS — Mix 4 cups graham flour with enough milk
to make a stiff batter; add \ cup good yeast and let rise over night;
in the morning add 1 large tablespoon sugar, 2 eggs, .butter size of
an egg, \ teaspoon soda, and a little salt; put it in cups and let stand
20 minutes before baking.
PARKER HOUSE ROLLS.— Make a hole in 2 quarts of flour,
and pour in 1 pint of milk which has been boiled and -| cup butter or
lard melted in it and allowed to cool; add ^ cup sugar✪ English Buns, 1 teaspoon
salt, and ^ cup good yeast; let it stand over night without mixing; in
the morning, mix and knead; let rise till after dinner, when knead
again, roll ^ inch thick, cut out, and let rise till baked. Bake about
\ hour.
CRACKERS.
PLAIN. — Into 2 quarts flour rub well with the hand 1 cup
butter, and 1 teaspoon salt; wet with cold water✪ Plain Crackers, beat thoroughly
, with the rolling=pin, and work in flour enough to make quite brittle
and hard; then pinch off pieces, and if you want them to look like
baker's crackers, roll each piece separately.
JOHNNY CAKE, PONES, ETC. 277
CORN=STARCH CRACKERS.— Sift together 3 cups flour, 1 cup
corn-starch, ^ teaspoon salt, 1 tablespoon sugar, and 1 teaspoon
baking powder; rub into this 1 tablespoon lard, and add 1 cup sweet
milk, mixing it to a smooth dough; slightly flour the bread-board,
turn out the dough, and get it into smooth and even form with as
little kneading as possible; then spread a clean towel over it and
let it stand 10 minutes. Then roll very thin with the rolling-pin,
cut with the cutter, prick with a fork, and put them on a greased
baking- tin; wash the top of the crackers over with milk, and* bake 8
minutes in a very hot oven. These make a delightful accompani-
ment for salads.
GRAHAM CRACKERS. — Sift 1 heax^ing teaspoon baking pow-
der and 1 even teaspoon salt into 4 cups sifted graham flour; rub in
I cup butter or lard, and make into a stiff dough with sweet milk or
cold water; knead 10 minutes, using white flour to prevent its adher-
ing to the board; roll thin, cut in squares, and bake in a moderate
oven.
TO FRESHEN CRACKERS.— Stale crackers may be freshened
by putting them in the oven for a few minutes. It is not necessary
to moisten them.
GKAHAM DIAMONDS.
To 4 cups graham flour add 1 teaspoon salt,✪ Corn-Starch Crackers 1 teaspoon sugar, .
and pour on boiling water to scald thoroughly; work into a soft
dough, roll out | inch thick, cut into diamonds with a sharp knife,
and bake 30 minutes in a quick oven, or till crisp.
JOHNNY CAKE, PONES, ETC.
JOHNNY CAKE.
Time to Bake, 20 to 30 minutes.
Use 1 cup sour milk, 3 tablesjooons molasses, 1 egg, -J teaspoon
soda; add cornmeal sufficient to make a thin batter. ✪ Indian Bannock
Page 214 · 17 recipe records 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
FRENCH ROLLS.— Rub 1 ounce butter in 1 quart flour; mil in 1 beaten egg, a little yeast, and as much milk as will make a rather stiff batter; beat well, but do not knead, let rise, and then bake in tins. Very nice.
COFFEE ROLLS.— Take 1 quart of light dough, mix in 1 tablespoon of lard and | cup of sugar; then roll thinner than biscuit, spread with butter, sugar and cinnamon, and sprinkle a little flour over. Roll up 2 turns and cut off, standing them on end in the tin; let rise, and bake in a quick oven.
GRAHAM ROLLS — Mix 4 cups graham flour with enough milk to make a stiff batter; add \ cup good yeast and let rise over night; in the morning add 1 large tablespoon sugar, 2 eggs, .butter size of an egg, \ teaspoon soda, and a little salt; put it in cups and let stand 20 minutes before baking.
PARKER HOUSE ROLLS.— Make a hole in 2 quarts of flour, and pour in 1 pint of milk which has been boiled and -| cup butter or lard melted in it and allowed to cool; add ^ cup sugar, 1 teaspoon salt, and ^ cup good yeast; let it stand over night without mixing; in the morning, mix and knead; let rise till after dinner, when knead again, roll ^ inch thick, cut out, and let rise till baked. Bake about \ hour.
CRACKERS.
PLAIN. — Into 2 quarts flour rub well with the hand 1 cup
butter, and 1 teaspoon salt; wet with cold water, beat thoroughly
, with the rolling=pin, and work in flour enough to make quite brittle
and hard; then pinch off pieces, and if you want them to look like
baker's crackers, roll each piece separately.
JOHNNY CAKE, PONES, ETC. 277
CORN=STARCH CRACKERS.— Sift together 3 cups flour, 1 cup corn-starch, ^ teaspoon salt, 1 tablespoon sugar, and 1 teaspoon baking powder; rub into this 1 tablespoon lard, and add 1 cup sweet milk, mixing it to a smooth dough; slightly flour the bread-board, turn out the dough, and get it into smooth and even form with as little kneading as possible; then spread a clean towel over it and let it stand 10 minutes. Then roll very thin with the rolling-pin, cut with the cutter, prick with a fork, and put them on a greased baking- tin; wash the top of the crackers over with milk, and* bake 8 minutes in a very hot oven. These make a delightful accompaniment for salads.
GRAHAM CRACKERS. — Sift 1 heax^ing teaspoon baking powder and 1 even teaspoon salt into 4 cups sifted graham flour; rub in I cup butter or lard, and make into a stiff dough with sweet milk or cold water; knead 10 minutes, using white flour to prevent its adhering to the board; roll thin, cut in squares, and bake in a moderate oven.
TO FRESHEN CRACKERS.— Stale crackers may be freshened by putting them in the oven for a few minutes. It is not necessary to moisten them.
GKAHAM DIAMONDS.
To 4 cups graham flour add 1 teaspoon salt, 1 teaspoon sugar, . and pour on boiling water to scald thoroughly; work into a soft dough, roll out | inch thick, cut into diamonds with a sharp knife, and bake 30 minutes in a quick oven, or till crisp.
JOHNNY CAKE, PONES, ETC.
JOHNNY CAKE. Time to Bake, 20 to 30 minutes.
Use 1 cup sour milk, 3 tablesjooons molasses, 1 egg, -J teaspoon soda; add cornmeal sufficient to make a thin batter.
Records on this page
Plain BunsParker House RollsGraham CrackersEnglish BunsBaking Powder RuskFrench RollsCoffee RollsGraham RollsPlain CrackersCorn-Starch CrackersGraham DiamondsGraham DiamondsIndian BannockJohnny CakeWheat GemsSpider CakeGraham Gems