Baking-Powder Biscuit

Mrs. Lincoln

Into two cups of sifted pastry flour, sift and mix one level teaspoon of salt and four level or two rounded teaspoons baking powder; chop in one level tablespoon of chilled shortening, wet to a stiff dough with about three-fourths of a cup of milk, or half water and half milk. Toss out on a floured board, pat it down, and roll one-half inch thick. Cut into small rounds and bake in a hot oven.

Sour Milk Biscuit

Miss Willis

One quart flour, one tablespoon salt, one teaspoon soda, one pint sour milk. Sift the flour with salt and baking soda. Flour or butter a baking pan and see that the oven is hot; we the flour with a pint of sour milk or enough to make a soft dough. Add one tablespoon of chopped or grated tallow, bacon grease, or shortening. Shape the biscuits quickly, put them into the pan, and bake in the hot oven for about twenty minutes.

Cream Biscuit (Baking Powder)

Mrs. Armstrong

Sift together one pint of pastry flour, three teaspoons of baking powder, and half a spoon of salt. Moisten with cream as soft as can be handled. Roll out on a well floured board, cut into small biscuits and place in a pan, brushing over with melted butter or cream before baking. Have oven very hot, and bake ten or fifteen minutes, according to size. For milk biscuits, add shortening.

One-Egg Muffins or Quick Sally Lunn

Miss Willis

One and one-half tablespoons bacon grease (melted, if not fresh), one tablespoon sugar, one and one-half to one and three-quarters cup of milk, one egg, three cups sifted flour, three teaspoons baking powder, one scant teaspoon salt. Use more or less milk according to quality of flour. Sift baking powder and flour together, and then add grease, sugar, egg, and milk.

Fried Drop Cakes

Mrs. Lincoln

With one-half cup flour, mix one-half saltspoon cinnamon, and one-half level teaspoon baking powder. Add one cup sour milk, one-fourth cup molasses, one beaten egg, and rye meal or graham flour enough to make a soft dough that will hold shape when dropped. Drop by teaspoons into deep frying oil. When they turn over and are brown, check with a fork or toothpick to come out clean.

Scalded Corn Meal Cakes

Mrs. Lincoln

Known also as Dabs or Hoe Cakes. Mix one-fourth level teaspoon salt with one cup fine white corn meal. Scald with boiling water sufficient to wet and swell every grain and have the mixture barely hold together. Thin with cold milk to a soft dough that will keep its shape. Drop from a tablespoon onto a greased griddle. Shape them round as they cook, turning for uniform browning. When done, allow to stand in the oven for a few minutes.

Shortcake

Mrs. Lincoln

Add to the Baking-Powder Biscuit recipe twice the amount of shortening, or use only three level teaspoons of baking powder, and add an egg. When baked, pull the biscuit apart and spread with butter. Put jam or mashed and sweetened berries between the crusts and over the whole.

Popovers

Mrs. Armstrong

Beat two large or three small eggs together well. Mix carefully two cuts flour, half teaspoon of salt, and two cups of milk with the eggs. Pour into hot greased irons and bake in very hot oven half an hour or more, according to size. Serve promptly.

Old Time Cornbread

Miss Willis

One pint sifted yellow corn meal, one pint flour, one pint sour milk, two eggs lightly beaten, one-half cup sugar, one-quarter cup shortening or melted fat. Add one teaspoon soda to the milk. To the eggs, add alternately the meal and milk, then the grease and sugar. Bake twenty minutes in a hot oven.

Griddle Cakes

Mrs. Lincoln

One cup of sifted flour which may be one-third entire wheat, fine corn meal, or rye meal; before mixing, sift onto the flour one-half level teaspoon each of salt and soda, and one level teaspoon of baking powder. Add one gently beaten egg, and one tablespoon of cooking oil; omit the oil if the milk is whole percent. Beat well, and cook on a greased griddle. Flours and meals vary; adjust the amount as needed.

Buck Wheat Cakes

Mrs. Lincoln

At night, mix one cup graham flour, two cups buckwheat, one level teaspoon salt, and moisten with warm water to make thick batter. Add two tablespoons molasses and one-half cake compressed yeast, softened in a little water. Cover, and let it rise. In the morning, stir the batter down, and thin with warm water if needed. If it smells sour, add one-fourth level teaspoon soda dissolved in a little water. When all is ready for breakfast, fry the cakes on a greased griddle.

New England Doughnuts

Miss Willis

One quart sifted flour, one-half teaspoon salt, one-fourth teaspoon nutmet, three teaspoons baking powder; sift all together until mixed. Lightly beat two eggs with one-fourth cup of grated butter and one cup of granulated sugar. To the egg mixture, add one cup milk and the sifted flour mixture. Some types of flour require more milk to make a soft dough. Roll dough out about one-half inch thick, and cut with a ring cutter. Use a test piece of dough in deep frying oil to ensure it floats immediately to the surface. Cook each doughnut about three minutes, turning frequently to keep them smooth. When taken out of the frying fat, dust with powdered sugar and cinnamon.

Raised Doughnuts

Mrs. Lincoln

To one pint of risen bread dough, work in one cup of sugar beaten with two eggs, and one teaspoon of cooking oil. Mix a little nutmeg or cinnamon with one-fourth cup of flour, add this to the dough, with additional flour added slowly to make a stiff dough. Roll and cut, and allow to rise for half an hour before frying in deep fat.

Apple Fritters

Mrs. Rorer

Three tart apples, two eggs, one cup milk, one teaspoon salt, about one and one-half cups flour, one teaspoon baking powder. Pare and core the apples; cut them into rings, dust with sugar and cinnamon, and set aside. Beat eggs without separating until light; add milk, salt, and enough flour to make a soft batter. Beat well, and add the baking powder; beat again. Have ready a hot, deep pan of frying fat. Dip each apple ring in the batter, and fry until brown. Serve hot and dusted with powdered sugar.

Fruit Fritters

Miss Willis

Almost any kind of fine fruit may be served in the form of fritters. Apples, bananas, pears, oranges, peaches, etc., are all suitable for this form of entree. Apples should be pared, cored, and cut into round slices about half an inch thick. They may be seasoned with a little lemon juice and nutmet, if these flavors are liked. Bananas should be cut in round slices about an inch thick, or they may be cut in halves and split. Pears may be cut in quarters, while oranges may be divided into sections or cut in slices, care being taken to remove the seeds. For six people, use: One-half pint flour, one gill milk, two teaspoons sugar, two tablespoons melted butter, one-half teaspoon salt, and two eggs.

Rice Cakes

Miss Willis

Half pound rice, four and one-half ounces butter, one quart milk, four eggs, one-half pound flour, one teaspoon baking powder, a little salt. Soak the rice, boil soft, drain, and mix with the butter. Allow to cool, and add the milk, salt, and eggs. Sift in a quarter of a pound of flour with a teaspoon of baking powder. Bake on well-greased griddle.

Potato Pancakes

Mrs. Armstrong

To one quart of raw potato, either grated or run through food chopper, add four eggs one by one, beating each in thoroughly. Add salt and pepper and a little flour to bind the mixture (may vary by batch of potatoes). Fry by the spoonfull in grease drippings and serve promptly.

German Crullers

Mrs. Rorer

Two eggs, one cup sugar, one tablespoon butter, one cup of milk, two cups flour, one teaspoon baking powder, nutmeg, extra flour. Beat the eggs until light. Add sugar, melted butter, and milk; mix, and add about two cups of flour and the baking powder sifted together. Beat well, add nutmeg, and additional flour to make a soft dough. Knead lightly, roll out, cut, and fry in very hot oil. Dust with powdered sugar.