2 tablespoons melted butter.
2 eggs,
A little salt✪ Rice Muffins.
Bake in gem pans.
Mrs. Ernest Tucker.
186 PORTLAND WOMAN'S EXCHANGE COOK BOOK
Rye Muffins.
1 cup of rye flour.
1-3 cup white flour.
1 rounded tablespoon butter.
1 tablespoon sugar.
1 teaspoon salt.
V/i teaspoons baking powder.
1 cup milk.
1 egg✪ Rye Muffins.
Bake in gem pans.
Mrs. Ernest Tucker.
Graham Gems.
1 cup flour.
1 cup graham flour.
Yi level teaspoon soda.
1/2 teaspoon salt.
2 tablespoons sugar.
Sift all together and add 1 cup of sour cream and 4 table-
spoons melted butter✪ Graham Gems. Bake 25 minutes in well-greased, hot
iron muffin pans.
Mrs. John Kollock.
Huckleberry Cake.
3 eggs.
1/2 cup sugar.
3 tablespoons melted butter.
1 cup milk.
U/i pints flour.
1 teaspoon baking powder.
1 pint huckleberries✪ Huckleberry Cake.
Bake in shallow pans in a quick oven, from 10 to 15
minutes.
M. S.
Bran Muffins.
1 cup white flour.
1 cup Ralston bran.
1 cup sour milk.
BREADS 187
Yi cup molasses.
Yi teaspoon baking powder.
1 teaspoon soda.
2 eggs.
A pinch of salt✪ Bran Muffins.
Bake for 15 to 20 minutes.
If you do not care for molasses put in:
2 heaping tablespoons of sugar.
2 heaping tablespoons of butter.
Miss Failing.
Bran Muffins.
1 cup bran.
54 cup white flour.
1 tablespoon molasses.
Yi teaspoon soda, dissolved in hot water.
A little salt.
Enough milk to make a stiff dough✪ Bran Muffins.
Butter muffin pans well. This quantity makes 6.
Miss DeHart.
Mush Biscuit.
One quart cold cooked cornmeal mush. Stir into it Yi
cup melted butter, mix thoroughly. Make into little biscuits,
using enough flour to prevent sticking to the hands or board✪ Mush Biscuit.
Make thin. Bake 15 minutes.
Mrs, Scadding.
Light Baking Powder Biscuit.
3 cups flour.
2 heaping teaspoons baking powder.
1 small teaspoon salt.
2 tablespoons lard.
Enough milk to make a soft dough✪ Light Baking Powder Biscuit.
Roll out about 1 inch thick, and spread with melted butter.
Cut out with biscuit cutter and turn over like Parker House
rolls. Bake about 15 minutes in a quick oven.
Mrs, Joseph Young,
188 PORTLAND WOMAN'S EXCHANGE COOK BOOK
Sour Milk Biscuit.
1 quart flour.
1 teaspoon soda.
1 teaspoon salt.
1 tablespoon butter or lard✪ Sour Milk Biscuit.
Sour milk.
Mix the soda and salt with the flour and sift several times.
Rub in the butter evenly. Stir enough sour milk to make a
dough just stiff enough to handle. The dough can be left
very soft, if the board is well floured and the rolling pin is
used very lightly, patting the dough rather than rolling it.
Roll it out quickly 1 inch thick. Bake in a quick oven 20 to 30
minutes.
C. C. B.
Rice Batter Bread.
Beat 3 eggs light; stir 1 cup cornmeal and 1 cup cold
boiled rice into 1 pint of milk and add it to the eggs, with 2
tablespoons melted butter✪ Rice Batter Bread; add whites last. Bake in baking
dish. Southern cornmeal should be used.
Mrs, Wells Gilbert.
Virginia Batter Bread.
1 cup meal scalded.
2 eggs, beaten.
11/2 cups sweet milk.
J/2 teaspoon salt✪ Virginia Batter Bread.
Put lump of drippings in baking dish and stir it around.
Pour batter in and bake ]/2 hour in a moderate oven.
Mrs. Herbert Nichols.
Mr. Ben HoUaday's Corn Bread.
1 pint cornmeal.
1 tablespoon butter.
1 teaspoon salt.
Pour on boiling water to soften, and stir to batter. Break
in while hot the yolks of 6 eggs. When cool add the whites,
beaten to a stiff froth✪ Mr. Ben Holladay's Corn Bread, and bake.
Mrs. S. T. Hamilton.
BREADS 189
Cream Scones.
2 cups of flour.
4 teaspoons baking powder.
2 teaspoons sugar.
Yi teaspoon salt.
4 tablespoons butter.
2 eggs.
Yi cup sweet cream✪ Cream Scones.
Sift flour, baking powder, salt and sugar; rub in butter
with finger-tips; toss on floured board, pat and roll ^-inch
thick, cut in squares, brush with white of egg, sprinkle with
sugar; bake 15 minutes.
Mrs, E. W, Matthews,
Scones.
1 lb. flour.
3 teaspoons baking powder.
1 ounce butter.
A little salt.
Milk.
Page 70 · 15 recipe records on this page
Presented as published in 1913. 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 tablespoons melted butter. 2 eggs,
A little salt. Bake in gem pans.
Mrs. Ernest Tucker.
Rye Muffins.
1 cup of rye flour. 1-3 cup white flour.
1 rounded tablespoon butter.
1 tablespoon sugar.
1 teaspoon salt. V/i teaspoons baking powder.
1 cup milk.
1 egg. Bake in gem pans.
Mrs. Ernest Tucker.
Graham Gems.
1 cup flour.
1 cup graham flour. Yi level teaspoon soda. 1/2 teaspoon salt.
2 tablespoons sugar.
Sift all together and add 1 cup of sour cream and 4 tablespoons melted butter. Bake 25 minutes in well-greased, hot iron muffin pans.
Mrs. John Kollock.
Huckleberry Cake.
3 eggs. 1/2 cup sugar.
3 tablespoons melted butter. 1 cup milk. U/i pints flour. 1 teaspoon baking powder. 1 pint huckleberries. Bake in shallow pans in a quick oven, from 10 to 15 minutes.
Bran Muffins.
1 cup white flour. 1 cup Ralston bran. 1 cup sour milk.
Yi cup molasses.
Yi teaspoon baking powder.
1 teaspoon soda.
2 eggs.
A pinch of salt.
Bake for 15 to 20 minutes.
If you do not care for molasses put in:
2 heaping tablespoons of sugar.
2 heaping tablespoons of butter.
Miss Failing.
Bran Muffins. 1 cup bran. 54 cup white flour.
1 tablespoon molasses. Yi teaspoon soda, dissolved in hot water. A little salt.
Enough milk to make a stiff dough. Butter muffin pans well. This quantity makes 6.
Miss DeHart.
Mush Biscuit.
One quart cold cooked cornmeal mush. Stir into it Yi cup melted butter, mix thoroughly. Make into little biscuits, using enough flour to prevent sticking to the hands or board. Make thin. Bake 15 minutes.
Mrs. Scadding.
Light Baking Powder Biscuit.
3 cups flour.
2 heaping teaspoons baking powder.
1 small teaspoon salt.
2 tablespoons lard.
Enough milk to make a soft dough.
Roll out about 1 inch thick, and spread with melted butter. Cut out with biscuit cutter and turn over like Parker House rolls. Bake about 15 minutes in a quick oven.
Mrs. Joseph Young.
Sour Milk Biscuit.
1 quart flour.
1 teaspoon soda.
1 teaspoon salt.
1 tablespoon butter or lard.
Sour milk.
Mix the soda and salt with the flour and sift several times. Rub in the butter evenly. Stir enough sour milk to make a dough just stiff enough to handle. The dough can be left very soft, if the board is well floured and the rolling pin is used very lightly, patting the dough rather than rolling it. Roll it out quickly 1 inch thick. Bake in a quick oven 20 to 30 minutes.
Rice Batter Bread.
Beat 3 eggs light; stir 1 cup cornmeal and 1 cup cold boiled rice into 1 pint of milk and add it to the eggs, with 2 tablespoons melted butter; add whites last. Bake in baking dish. Southern cornmeal should be used.
Mrs. Wells Gilbert.
Virginia Batter Bread.
1 cup meal scalded.
2 eggs, beaten. 11/2 cups sweet milk.
J/2 teaspoon salt.
Put lump of drippings in baking dish and stir it around. Pour batter in and bake ]/2 hour in a moderate oven.
Mrs. Herbert Nichols.
Mr. Ben Holladay's Corn Bread.
1 pint cornmeal. 1 tablespoon butter. 1 teaspoon salt.
Pour on boiling water to soften, and stir to batter. Break in while hot the yolks of 6 eggs. When cool add the whites, beaten to a stiff froth, and bake.
Mrs. S. T. Hamilton.
Cream Scones.
2 cups of flour.
4 teaspoons baking powder.
2 teaspoons sugar. Yi teaspoon salt.
4 tablespoons butter.
2 eggs. Yi cup sweet cream.
Sift flour, baking powder, salt and sugar; rub in butter with finger-tips; toss on floured board, pat and roll ^-inch thick, cut in squares, brush with white of egg, sprinkle with sugar; bake 15 minutes.
Mrs. E. W. Matthews.
Scones.
1 lb. flour.
3 teaspoons baking powder.
1 ounce butter.
A little salt.
Milk.
Records on this page
Rice MuffinsRye MuffinsGraham GemsHuckleberry CakeBran MuffinsBran MuffinsBran MuffinsMush BiscuitLight Baking Powder BiscuitSour Milk BiscuitRice Batter BreadVirginia Batter BreadMr. Ben Holladay's Corn BreadCream SconesScones