PEANUT BREAD #2

From a
1923
cook book

1 c. Salted Peanuts, shelled and ground in meat grinder

1 c. Sugar

4 tsp. Baking Powder

4 c. Flour

1 tsp. Salt

1 Egg

1 1/2 c. Milk

Beat well,
pour into long, high bread tin
and let stand twenty minutes.
Bake in moderate oven 45 minutes.

Slice when a day old.

Good for bread and butter sandwiches.

Virgina Rolls

From a
1915
cook book
=======

.

3 Potatoes, {boiled and mashed
1 Tbsp. Sugar
2/3 pt. Boiling Water
1 c. Yeast
.

Add the Yeast when cool,
and let rise.
Then add
1 Qt. Water,
and Flour
enough to knead.
Mold into oblong rolls,
and let rise again
before baking.
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March Meeting Loaf

From an
1897
cook book
=======
A March Special
""""""""""""""""

.

This is a Massachusetts dish.
The foundation is a plain rusk,
and in the olden time when it was originated,
the sweetening was homemade Maple Sugar,
and the 'Currants" were dried Blueberries or Huckleberries.
In the morning;
put together
1 c. Yeast,
1 c. Sugar,
3 c. Milk,
and Flour enough to make a thick sponge.
At night,
add 1 c. Sugar,
1 c. Shortening,
1/2 Butter,
1/2 Lard,
and 2 c. Currants.
Add an Egg, if you choose,
and Flour enough to stiffen.
Let it rise over night.
The next morning knead,
and put in pans to rise.

.

In New Hampshire,
this goes by the name of
"Election Cake."
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Buns #3

From a
1915
cook book
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.

1/2 tsp. Salt
1/2 c. Butter
2 Eggs
1 c. White Sugar
2 Tbsp. Yeast
.

Rub the Flour and Butter together,
add the other ingredients,
using Flour enough to make a stiff Dough.
Let rise,
work well,
roll out and cut with a Biscuit Cutter.
Let rise again,
then bake in a quick oven.
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.
.

Another way...
is to use the above ingredients
mixed with 3 c. Flour,
and to drop the Dough by spoonfuls
in the baking tin.
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Shredded Wheat Bread

From a
very old
cook book
=======

.

1 Yeast Cake
6 Shredded Wheat Biscuits
1 Qt. Hot Water
1 c. Molasses
1 c. Bran
1 Tbsp. Salt
2 Tbsp. Shortening
7 c. Flour
.

Dissolve the Yeast Cake in 1/4 c. Warm Water.
Pour Hot Water over the Molasses,
Bran,
Shredded Wheat,
Salt,
and Shortening.
Cool.
Add Yeast Cake.
Add Flour and let rise.
Put in Loaf pans,
let rise again.
Bake in slow oven for at least 1 hour.

.
Mm

Makes 3 Loaves.
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Sweet Potato Biscuits

From a
1945
cook book
========

.

1 pt. Mashed Sweet Potatoes
2 Tbsp. Sugar
2 Tbsp. Milk
1 piece Lard, {the size of an Egg
1 tsp. Baking Soda
some Flour, {sufficient to make a soft Dough
.
.

Proceed,
and bake as any other Biscuits
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Sandwich or Picnic Biscuit

From a
1928
cook book
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.

2 c. Flour

4 tsp. Baking Powder

1/2 tsp. Salt

2 Tbsp. Shortening

3/4 c. Milk

.

Sift together the

Flour,

Baking Powder,

and Salt.

Add the Shortening

and mix in thoroughly with steel fork.

Add Liquid slowly to make Soft Dough.

Roll Dough to 1/4 inch thick;

cut with a small Biscuit Cutter.

Spread 1/2 rounds with Creamed Butter

and thickly with Chopped Ham,

or other Meat;

cover with remaining rounds;

press together

and brush tops and sides with Milk.

Bake in greased pan

in a hot oven at 475 F.

for 10 to 12 minutes.

.

(Makes 14 sandwiches).

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Mahogany Cakes

From a
1902
cook book
"""""""""""""

1 c. Sweet Milk
1 Large Egg
1 c. Flour
.

Mix well,

and bake in cups

for 30 minutes

in a quick oven.

.

This is an excellent

Breakfast Cake.

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Raisin Bread

From an
1897
cook book
"""""""""""

.

The Dough is made of Whole Wheat Flour,
into which is put
1 1/2 pt. of Milk,
1 tsp. Salt,
1 Tbsp. of Sugar,
and 1/2 of a Compressed Yeast Cake.
Scald the Milk,
and pour it over the Salt and Sugar.
When it has cooled to lukewarm,
add the Yeast dissolved in warm Water.
Stir in Flour
to make a Drop Batter,
beat hard for 5 minutes,
then set it in a warm place to rise.
When light and spongy,
add 2 c. of Raisins,
and Flour enough to make a Soft Dough,
turn out on the board,
and knead until very smooth.
Let it rise again until light,
make into 2 Loaves,
and bake slowly,
keeping the pans covered for 3o to 40 minutes,
and then removing the covers.
Keep a pan of Water in the oven.

.

Dates or other Dried Fruits
may also be used instead of Raisins.
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Hush Puppies

From a
1945
cook book
_ _ _ _ _

.

(To eat with Deep Fried Fish)
~~~~~~~~~~~~~~~~~~~~

.
.

1 c. Corn Meal
2 tsp. Baking Powder
1/2 tsp. Salt
1 medium Onion, {minced
1 Egg
1/4 c. Milk
.

Mix together the Dry Ingredients
and the finely cut Onion.
Beat in the Egg vigorously,
add the Liquid.
Form into small patties
round or finger shaped.
Drop in the deep smoking Fat,
in which the Fish has been fried,
until they are a deep brown.

.

Serve hot and at once.
==================

Sweet potato Bread

From a
1903
cook book
- - - - - - -

.

1 pt.of Cornmeal,
1 pt. Mashed Sweet Potatoes,
1/2 c. Meat chippings,
1 tsp. Baking Soda,
1 tsp. Baking Powder,
and 2 eggs.
mix well,
and bake.
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Cinnamon Flop

From a
1923
cook book
=======

.

1 c. Sugar
1 scant c. milk
2 Tbsp. Butter
2 1/2 c. Flour
3 tsp. Baking Powder
.

Cream Butter,
add Sugar,
1/2 of the Milk,
1/2 of the Flour sifted,
then the remainder of each,
then Salt,
and Baking Powder.
Mix well.
Bake in a moderate oven,
in a pan for a Sheet Cake.

.

When partly cold...
spread top with the following Icing:

1 c. Sugar
3/4 c. Butter
Cinnamon to taste
.

Cream the Butter,
add Sugar and Cinnamon.
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Cheese Straws

From a
1928
cook book
========

.

.

1 c. Grated American Cheese
1 c. Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/16 tsp. Cayenne Pepper
1/4 tsp. Paprika
1 Egg
2 Tbsp. Milk
.

Mix together the
Cheese,
Flour,
Baking Powder,
Salt,
Cayenne Pepper,
and Paprika;
add Beaten Egg;
mix well;
add Milk
enough to make a stiff dough.
roll out 1/8 inch thick,
on a Floured board;
cut into strip 5 inches long
and 1/4 inch wide.
Bake in hot oven at 450 F.
for 10 minutes.
.

Makes 30 Cheese Straws.
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Buns #2

From an
1888
cook book
=======

.

2 c. Milk
1 c. Sugar
1 c. Yeast
some Flour, {enough to thicken
.

Mix all together;
let rise over night;
in the morning
add a piece of Butter the size of an egg,
another cup of Sugar,
and 1 cup of Sultana Raisins,
or other Raisins, chopped;
roll out to bake,
cut in rounds,
and let rise again before baking.
() () () () ()

English Muffins

From a
1923
cook book
''''''''''''''''''''''

.

Set late the night before,
for breakfast the next morning,
1 cake of Fleischmann's Yeast,
dissolved in 3/4 c. of Lukewarm Water,
1 1/2 c. of Milk and Water,
1 1/2 Tbsp. Sugar,
1 Egg,
1 1/2 Tbsp. Melted Butter,
1/2 tsp. Salt,
and Flour enough for a Stiff Batter
(about 4 c.).
Mix Butter, Sugar, Salt, Egg, Milk, Yeast, Water, and Flour.
Let rise over night.
In the morning,
drop from a spoon in ungreased Muffin tins
and bake in a moderate oven.

.

Makes 20.
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Cocoa Bread

From a
1928
cook book
=======
.

3 c. Flour
3 1/2 Tbsp. Cocoa
1 tsp. Salt
1/2 tsp. Cinnamon
6 tsp. Baking Powder
4 Tbsp. Honey
7/8 to 1 c. Milk
.

Sift together the
Flour, Salt, Cinnamon and Baking Powder.
Mix the Honey and Milk together,
add to the dry ingredients
to make a dough.
Place in greased loaf pan;
smooth top
and brush with melted Butter.
Bake in a moderate oven at 350 F., for 35 minutes.
When almost baked,
brush top again,
with Milk.
\_____/
Makes 1 loaf.

Crumpets

From a
1928
cook book
- - - - - - - - -

.

2 Eggs
1 1/2 c. Milk
4 Tbsp. Shortening, (melted)
1 tsp. Salt
1 Tbsp. Sugar
4 tsp. Baking Powder
2 1/2 c. Flour
.

Add beaten Eggs and Milk to melted Shortening
and beat well.
Add Salt,
Sugar,
and Baking Powder
sifted with the Flour.
Put greased Muffin rings (large size)
on hot slightly greased griddle or frying pan;
fill 2/3 full with Batter;
cook slowly until brown and puffed up;
turn with pancake turner and cook other side.
Split while hot,
Butter and serve with Cottage Cheese.

.

Makes 12 Crumpets.
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Short Bread

From a
1902
cook book
-----------

.

Take 4 oz. of Butter
and 4 oz. of Home-Cured Lard.
Put these into 1 lb. of Flour.
Make a little hole or well in the centre of the Mixture,
and sift in 4 oz. of fine Castor Sugar
dissolved with a dessert-spoon of Water.
Work the whole into a smooth paste on the baking-board,
roll out, and cut it into round Cakes 1/2 an inch thick.
Pinch up the edges,
ornament with strips of Orange Peel,
and, if liked,
with a few Caraway-seeds.
Bake the Cakes a delicate brown color in a slow oven.
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Five Hour Bread

From an
1897
cook book
"""""""""""

.

Mix a Sponge of
1 pt. Warm Water,
1 heaping cooking spoon of Shortening,,
1 Tbsp. Sugar,
1 tsp. Salt,
and 1/2 c. of Yeast,
or 1/2 cake of Compressed Yeast dissolved in
1/2 c. Warm Water.
Use enough Flour to make a Batter
that will drop from the spoon.
Place in a very warm place,
yet not warm enough, however, to cook it,
and let it rise for 1 hour,
then add a scant 1/2 tsp. of Baking Soda,
sufficient Flour to mold and keep from sticking
and mold until light in the hands.
Let it rise for another hour,
mold into small loaves,
put in Buttered pans,
where it can rise for another hour,
then bake in a moderate oven.
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Raised Doughnuts

From an
1897
cook book
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.

Add to 1 pt. of Milk-Bread Dough
1 Egg,
1/2 c. of Sugar,
1/4 tsp. of Baking Soda,
and 1/2 pt. of Warm Milk.
Add Flour enough to knead,
and let it rise until morning,
when it should be cut and fried
without remolding.
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