Classic Quick Breads

Classic Quick Breads

BISCUITSBREADSPONECAKESMUFFINSMISCCORN DODGERSPOPOVERS

QUICK BREADS

People who can eat hot bread for breakfast are always sorry for those
who cannot. Quite often the internal dissension ascribed to the hot
bread is due to something else, or to an undesirable combination of
food elements in one and the same meal. Besides, hot bread is so good
that it is sometimes eaten too quickly. This hint is of medical origin
and is worth consideration. Almost any hot bread will be found
harmless when baked a second time.

BISCUITS

BAKING POWDER BISCUIT

Four cupfuls of sifted flour, shortening the size of an egg,–equal
parts of butter and lard preferred,–two heaping teaspoonfuls of
baking powder, and a pinch of salt. Mix thoroughly, rubbing with the
finger-tips till the flour is granular, like corn-meal. Add cold sweet
milk to make a dough as soft as can be handled, roll out an inch
thick, cut into rounds with a biscuit cutter, and bake in a hot oven.
The dough must be handled as little as possible after putting in the
milk.

QUICK BISCUIT

Two cupfuls of buttermilk, or of sour milk, a teaspoonful of baking
soda, a tablespoonful of melted butter or lard, and flour to make a
soft dough. Handle as little as possible, roll out, cut into circles
with a biscuit cutter, and bake in a quick oven.

BUTTERMILK BISCUIT

Sift four cupfuls of flour, add a tablespoonful of melted lard, a
pinch of salt, a teaspoonful of soda, and enough buttermilk to make a
soft dough. Roll thin, handling as little as possible, cut into
rounds, and bake in a quick oven.

EGG BISCUIT

Sift three cupfuls of flour, add a teaspoonful of salt, a
tablespoonful of sugar, two eggs, well beaten, a tablespoonful of
melted lard, and a cupful of sweet milk to which has been added half a
teaspoonful each of soda and cream of tartar. Work to a smooth dough,
roll out half an inch thick, cut into circles with a biscuit cutter,
and bake on buttered pans.

SOUR MILK BISCUIT

Four cupfuls of flour, one teaspoonful of soda, one teaspoonful of
salt, one tablespoonful of butter or lard, and two cupfuls of sour
milk. Or, leave out the butter and use sour cream. Mix the salt and
soda with the flour and sift it. Rub in the shortening, mix with the
milk, roll the dough half an inch thick, and cut into rounds with a
biscuit cutter. Bake from twelve to fifteen minutes in a quick oven.

NEW YORK BISCUIT

Two eggs, well beaten, one cupful of milk, one tablespoonful of melted
lard, a pinch of salt, two teaspoonfuls of baking powder and four
cupfuls of sifted flour. Roll out, cut into circles, and bake in a hot
oven.

GRAHAM BISCUIT

Three cupfuls of Graham flour, one cupful of white flour, three
cupfuls of milk, two tablespoonfuls of lard, one heaping tablespoonful
of sugar, a pinch of salt and two heaping teaspoonfuls of baking
powder. Mix and bake like Baking Powder Biscuits.

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BREADS

CORN BREAD

Two heaping cupfuls of corn-meal, one cupful of flour, three eggs
beaten separately, one tablespoonful of melted lard, two of sugar,
two and a half cupfuls of milk, one teaspoonful of salt, and two of
baking powder. Sift the dry materials into the milk, eggs, and
shortening. Beat thoroughly, and bake half an hour in a buttered tin.

CORN BREAD–II

One cupful of corn-meal, a teaspoonful each of salt and baking powder,
a tablespoonful of butter or lard, melted, three eggs and a cupful
and a half of milk. Mix the salt with the meal, beat the eggs, mix
with the milk and pour over the meal, then sift in the baking powder,
beat hard, and add the melted butter last. Pour into a bakingpan and
bake in a hot oven.

BREAKFAST CORN BREAD

Two cupfuls of corn-meal, two cupfuls of sifted flour, one
tablespoonful of sugar, one tablespoonful of lard or butter, one
teaspoonful of salt, three teaspoonfuls of baking powder, two cupfuls
of milk, and three eggs well beaten. Sift the dry ingredients and rub
in the cold butter. Beat the eggs separately, the yolks with the milk,
then the dry ingredients, and add the whites of the eggs last. Bake
about half an hour in buttered shallow pans.

SOFT CORN BREAD

One cupful of corn-meal, one cupful of sour milk, a pinch of soda, one
cupful of sweet milk, a tablespoonful of melted butter, a pinch of
salt, and two well-beaten eggs. Mix thoroughly and bake in a deep
baking dish, well buttered.

FLORIDA CORN BREAD

One cupful of buttermilk, one cupful of sweet milk, 1/2
teaspoon of soda, two eggs, one cupful of corn-meal, and one
teaspoon of salt. Mix the buttermilk, sweet milk, and soda
together, and when the soda is thoroughly dissolved, pour the milk
over the beaten eggs. Add the corn-meal and beat thoroughly. Spread
lard over the bottom and sides of the baking-tin, place in the oven
until very hot, then pour in the batter and bake in a quick oven until
a delicate brown.

SOUTHERN BATTER BREAD

Half a cupful of cold boiled rice, two eggs, beaten separately, two
cupfuls of corn-meal, one tablespoonful of lard or butter, melted, a
teaspoonful of salt, and two cupfuls of milk. Beat together till
thoroughly mixed and bake quickly in buttered muffin-rings or in
shallow baking-tins.

SPOON BREAD

Pour one cupful of boiling water over one cupful of white corn-meal.
Add a pinch of salt, one cupful of cold boiled rice, three eggs, well
beaten, two teaspoonfuls of baking powder, and a cupful and a half of
milk. Mix thoroughly and pour two inches deep into a buttered earthen
baking-dish and bake till done. It should be like a baked custard and
is served from the dish with a spoon. Cereals other than rice may be
used, especially cerealine.

KENTUCKY BATTER BREAD

Two cupfuls of corn-meal, three eggs, well beaten, one teaspoonful of
salt, and one tablespoonful of melted butter. Mix with enough milk to
make a thin batter. Pour into shallow buttered tins and bake about
forty-five minutes in a quick oven.

SOFT BATTER BREAD

Two cupfuls of sweet milk, two cupfuls of buttermilk, one cupful of
white corn-meal, half a teaspoonful of soda, one teaspoonful of salt,
three eggs, and one tablespoonful of melted butter. Boil the milk and
add the meal slowly, making a mush, then add the salt and butter, and
cool. Add the eggs and a tablespoonful of milk in which the soda has
been dissolved. Bake in a buttered pan in a moderate oven.

COLONIAL BREAKFAST BREAD

One cupful of flour, half a teaspoonful of salt, two cupfuls of rich
milk, and seven eggs, well beaten. Bake in a buttered cake-tin and
serve quickly.

ENGLISH BUNS

Rub half a cupful of butter into two cupfuls of flour, mix with a
teaspoonful of salt and two of baking powder. Add three tablespoonfuls
of sugar and half a cupful of cleaned currants. Mix well, add two
eggs, well beaten, and enough milk to make into a dough. Roll out, cut
into rounds with a biscuit cutter, and bake in a slow oven. The buns
should be an inch thick when put into the oven.

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PONES

SOUTHERN CORN PONE

Two cupfuls of yellow corn-meal, one cupful of flour, two cupfuls of
milk, two teaspoonfuls of baking powder, one tablespoonful each of
lard and butter, melted, and two well-beaten eggs. Mix thoroughly,
spread thinly on a buttered baking-pan, and bake in a moderate oven.

SOUTHERN CORN PONE–II

Four cupfuls of corn-meal, one teaspoonful of salt, one tablespoonful
of melted lard, and enough cold water to make a soft dough. Mold into
thin oblong cakes and bake quickly in a well-buttered pan.

SOUTHERN CORN PONE–III

1 3/4 cupfuls of white corn-meal, half a teaspoonful
each of salt and soda, two tablespoonfuls of melted butter, one egg,
well beaten, and one cupful of buttermilk. Bake in a buttered pan for
half an hour.

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MUFFINS

MUFFINS–I

Sift together four cupfuls of flour, a teaspoonful of salt, and two
heaping teaspoonfuls of baking powder. Add a tablespoonful of sugar.
Stir in two cupfuls of milk, four eggs, well beaten, and three
tablespoonfuls of melted butter. Bake twenty-five or thirty minutes in
muffin tins. Half of this recipe is sufficient for a small family.

MUFFINS–II

Two cupfuls of flour, two eggs, one cupful of milk, one teaspoonful of
sugar, one heaping teaspoonful of baking powder, a pinch of salt, and
two tablespoonfuls of melted butter. Sift the dry ingredients
together, beat the eggs till very light, mix with the milk and melted
butter. Sift the dry mixture gradually into the milk and eggs,
stirring constantly. Bake twenty-five minutes in muffin tins.

CORN MUFFINS

Sift together 3/4 of a cupful of corn-meal and the same of
flour, half a teaspoonful each of salt and soda, and a tablespoonful
of sugar. Mix with one egg, well beaten, and one cupful of thick sour
milk. Bake from twenty to thirty minutes in well-buttered muffin-tins.

CORN MUFFINS–II

Mix one cupful of corn-meal with one cupful of boiling water, spread
with butter, and let stand overnight. In the morning, mix with one
tablespoonful of sugar, two eggs, well beaten, 3/4 of a
cupful of sour milk, and one cupful of flour, sifted in with half a
teaspoonful each of salt and soda. Bake half an hour in buttered
muffin-rings.

CORN MUFFINS–III

One cupful of corn-meal, two cupfuls of buttermilk, a pinch of salt,
one teaspoonful of soda, one egg, and a tablespoonful of melted lard.
Beat the eggs, add the soda to the milk and lard, then mix with the
meal. Bake in hot buttered muffin-rings filled half full.

CORN MUFFINS–IV

Beat two eggs very light, add one tablespoonful of melted butter,
three tablespoonfuls of corn-meal, one teaspoonful of brown sugar, one
heaping tablespoonful of flour, half a teaspoonful of baking powder
and one cupful of milk. Mix thoroughly, pour into buttered
muffin-tins, and bake in a quick oven.

CORN MUFFINS–V

One cupful of yellow corn-meal, one cupful of flour, one heaping
tablespoonful of sugar, one heaping teaspoonful of baking powder, one
egg, well beaten, one cupful and a half of sweet milk, and a pinch of
salt. Beat hard and bake in well buttered muffin-pans.

CORN AND RICE MUFFINS

Two cupfuls of buttermilk, one cupful of white corn-meal, one
teaspoonful of soda, a pinch of salt, one egg, half a cupful of cream,
and half a cupful of boiled rice. Mash the rice, add the salt, egg,
and cream, then the buttermilk mixed with the soda, then the meal.
Bake in buttered muffin-pans in a quick oven.

FRUIT CORN MUFFINS

Two cupfuls of yellow corn-meal, one cupful of flour, two
tablespoonfuls of sugar, a pinch of salt, two teaspoonfuls of baking
powder, one tablespoonful of melted butter, two eggs, well beaten, 1 1/2 cupfuls of milk, and one cupful of fruit. Dates, figs, prunes, or other fruits may be used. Stones should be removed and the
fruit cut fine. Bake in well-buttered muffin-pans for about twenty
minutes.

CORN AND HOMINY MUFFINS

Mash one cupful of cold boiled hominy with one cupful of corn-meal.
Add a pinch of salt, a tablespoonful of sugar, a teaspoonful of baking
powder, a tablespoonful of melted butter, one egg, well beaten, and
one cupful of milk. Beat hard for five minutes, pour into buttered
gem-pans, and bake fifteen or twenty minutes in a hot oven.

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CAKES

JOHNNY CAKE

One cupful of sweet milk, one cupful of buttermilk, one teaspoonful of
salt, one of soda, and one tablespoonful of melted butter. Add enough
corn-meal to roll into a sheet half an inch thick. Lay on a buttered
bakingpan and bake till brown and crisp, basting occasionally with
melted butter meanwhile. Break instead of cutting, and serve hot.

APPLE JOHNNY CAKE

Mix two cupfuls of corn-meal with half a cupful of sugar, a pinch of
salt, and a teaspoonful of cream of tartar. Dissolve half a
teaspoonful of soda in a cupful and a half of milk, stir in, and add
three peeled and cored apples sliced very thin. Bake in a buttered
shallow tin thirty-five minutes in a moderate oven.

HOMINY DROP CAKES

Two cupfuls of cold boiled hominy, one tablespoonful of cold water,
two eggs, well beaten, a pinch of salt, and a teaspoonful of baking
powder sifted into enough flour to make a good batter. Drop by
spoonfuls on a buttered baking sheet and bake brown in a quick oven.

SOUTHERN HOECAKES

Add a teaspoonful of salt and a heaping teaspoonful of baking powder
to one cupful and a third of corn-meal. Beat the yolks of two eggs
until light, add a cupful of milk and beat hard for a few moments,
then add the whites of the eggs beaten to a stiff froth. Put a
tablespoonful of lard into a spider and drop in the batter by
spoonfuls, turning when done on one side. Serve very hot.

CHARLESTON BREAKFAST CAKE

Beat together one cupful of sugar and one tablespoonful of melted
butter. Add two eggs, beaten very light, a pinch of salt, a grating of
nutmeg, and one cupful of milk. Sift in two cupfuls of flour and three
level teaspoonfuls of baking powder. Bake in hot buttered muffin-tins
or in a shallow baking pan.

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DODGERS

CORN DODGERS

Pour two cupfuls of boiling water over two cupfuls of corn-meal. Add a
pinch of salt and drop by spoonfuls in a well-buttered shallow pan.
Dot with butter and bake till crisp and brown, or bake on a griddle.

CORN DODGERS–II

Mix a teaspoonful of salt with two cupfuls of corn-meal. Pour over it
enough boiling water to moisten and let stand ten minutes. Add three
eggs, beaten separately, one cupful of milk, and a teaspoonful of
baking powder. Thin with more milk if necessary and bake on a buttered
griddle. Ham or bacon fat may be used in place of butter.

CORN DODGERS–IV

Two cupfuls of corn-meal, one cupful of sour milk or buttermilk, one
pinch of salt, one teaspoonful of soda, one egg, well beaten. Bake on a
hot griddle.

NEW ENGLAND CORN DODGERS

Two cupfuls of white corn-meal, two pinches of salt, and a teaspoonful
of sugar sifted together. Dampen with boiling water and thin with cold
milk to a batter which will keep its shape on a griddle. Butter the
griddle and drop the batter on by spoonfuls. Put dots of butter on
each dodger, and when crisp and brown on one side turn and brown on
the other. Keep hot in the oven a few minutes before serving.

CORN PUFFS

Sift together one and 2/3 cupfuls of flour, one cupful of meal,
and two level teaspoonfuls of baking powder. Rub two tablespoonfuls of
butter to a cream with three tablespoonfuls of sugar, add three
well-beaten eggs and two cupfuls of milk. Combine mixtures, beat
thoroughly, pour into well-buttered muffin-tins and bake.

GRAHAM MUFFINS

Prepare like Rye Muffins, using Graham flour or meal instead of rye
meal. A teaspoonful of caraway seed is sometimes added to Rye Muffins.

GRAHAM MUFFINS–II

Four cupfuls of Graham flour, one tablespoonful of brown sugar, one
teaspoon of salt, two heaping teaspoonfuls of baking powder, one
egg, well beaten, and two cupfuls of milk. Sift the dry ingredients
together, add the beaten egg and milk, mix thoroughly, fill
well-buttered muffin-tins two thirds full and bake in a hot oven about
twenty minutes.

GRAHAM DROP CAKES

Sift together a cupful and a half of Graham meal, half a teaspoonful
each of salt and soda, and a quarter of a cupful of brown sugar. Add
enough sour milk to make a stiff batter. Drop by spoonfuls on a
buttered baking-tin and bake a quarter of an hour in a quick oven.

HOMINY MUFFINS

Two cupfuls of cold fine hominy, three eggs, three cupfuls of sour
milk, half a cupful of melted butter, two tablespoonfuls of sugar, one
teaspoonful of baking soda dissolved in hot water, and flour to make a
good batter–probably about a cupful and a half. Add the milk to the
hominy, then the salt, sugar, butter, and eggs, then the soda, and the
flour last. Bake in a quick oven.

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MUFFINS

MUFFINS–I

Sift together four cupfuls of flour, a teaspoonful of salt, and two
heaping teaspoonfuls of baking powder. Add a tablespoonful of sugar.
Stir in two cupfuls of milk, four eggs, well beaten, and three
tablespoonfuls of melted butter. Bake twenty-five or thirty minutes in
muffin tins. Half of this recipe is sufficient for a small family.

MUFFINS–II

Two cupfuls of flour, two eggs, one cupful of milk, one teaspoonful of
sugar, one heaping teaspoonful of baking powder, a pinch of salt, and
two tablespoonfuls of melted butter. Sift the dry ingredients
together, beat the eggs till very light, mix with the milk and melted
butter. Sift the dry mixture gradually into the milk and eggs,
stirring constantly. Bake twenty-five minutes in muffin tins.

MUFFINS–III

Sift together two cupfuls of flour, two tablespoonfuls of baking
powder, a pinch of salt, and a tablespoonful of sugar. Add one
tablespoonful of melted butter or lard, one cupful of milk, and one
egg, well beaten. Mix thoroughly and bake quickly in muffin-rings.

MUFFINS–IV

Make like Muffins V, using a quarter cupful each of sugar and melted
butter, and two or three eggs, well beaten.

MUFFINS–V

Four cupfuls of flour, three eggs, beaten separately, the whites very
stiff, three cupfuls of milk, and a pinch of salt. Beat hard until
thoroughly mixed and bake in a quick oven.

MUFFINS–VI

Six cupfuls of flour, two eggs, well beaten separately, two rounded
teaspoonfuls of baking powder, four cupfuls of milk, one teaspoonful
of salt. Sift the dry materials, mix with the eggs and milk, beat
hard, and bake in muffin tins in a quick oven.

MUFFINS–VII

Two cupfuls of flour, two teaspoonfuls of baking powder, one
teaspoon of salt, two tablespoonfuls of melted butter, two
tablespoonfuls of sugar, one cupful of milk and one egg, well beaten.
Bake in buttered muffin tins.

MUFFINS–VIII

Four cupfuls of flour, 2 1/2 cupfuls of milk, three eggs,
beaten separately, two tablespoonfuls of butter, one teaspoonful of
salt, one tablespoonful of sugar, and three teaspoonfuls of baking
powder. Sift the dry ingredients together, add the melted butter and
the beaten yolks to the milk, combine the two mixtures, and add the
well-beaten whites of the eggs last. Fill buttered muffin-rings two
thirds full and bake in a hot oven about twenty minutes. Serve
immediately.

CREAM MUFFINS

Four cupfuls of flour, four cupfuls of rich milk, six eggs, beaten
separately, two tablespoonfuls of shortening, melted–equal parts of
butter and lard. Bake in buttered muffin-rings half full of the batter
and serve immediately.

BUTTERMILK MUFFINS

Four cupfuls of buttermilk, or of curdled milk, two eggs, a
teaspoonful of soda dissolved in a little hot water, a teaspoonful of
salt, and enough sifted flour to make a good batter. Mix thoroughly,
adding the soda last. Bake in a quick oven.

BLUEBERRY MUFFINS

Use any muffin mixture, lessening slightly the quantity of milk. Add a
cupful of blueberries and bake quickly.

BLUEBERRY MUFFINS–II

One cupful of sugar, two eggs, one cupful of milk, two teaspoonfuls of
baking powder, butter the size of an egg, melted, and two cupfuls of
flour sifted with the baking powder. Add two cupfuls of blueberries,
stir thoroughly, and bake in buttered muffin-tins in a quick oven.

CEREALINE MUFFINS

3/4 of a cupful of flour, a pinch of salt, one egg, well
beaten, one cupful of cerealine, and one cupful of milk. Bake in
buttered muffin-pans.

BATTER MUFFINS

Three cupfuls of sour milk and one teaspoonful of soda beaten
together. Beat the yolks of three eggs and add to the milk, then stir
in a pinch of salt and flour enough to make a moderately stiff batter.
Beat the whites of the eggs to a stiff froth and fold in the last
thing. Bake in buttered muffin tins.

SOUTHERN MUFFINS

Two eggs, two cupfuls of milk, two cupfuls of flour, a pinch of salt,
and a teaspoonful of melted butter. Beat the eggs separately, then add
the milk and butter to the yolks, then the flour, then the stiffly
beaten whites. Bake in hot buttered muffin tins.

SOUR MILK MUFFINS

Three cupfuls of sour milk, three cupfuls of flour, two eggs, well
beaten, one teaspoonful each of soda, cream tartar, and salt. Sift the
dry ingredients together, add the milk, then the eggs, and bake in
buttered muffin-tins in a hot oven.

WHITE MUFFINS

One tablespoonful of soft butter, two tablespoonfuls of sugar, rubbed
to a cream. Add two eggs, well beaten, a pinch of salt, a cupful of
milk, and two cupfuls of flour sifted with two rounded teaspoonfuls of
baking powder. Beat thoroughly and bake in buttered muffin-tins in a
moderate oven.

ENTIRE WHEAT MUFFINS

Sift thoroughly, with three cupfuls of entire wheat flour, two
tablespoonfuls of baking powder, a pinch of salt, and a tablespoonful
of sugar. Add 1 1/2 cupfuls of sweet milk in which the
well-beaten yolk of an egg has been stirred, and two tablespoonfuls of
melted butter. Add the white of the egg, beaten to a stiff froth, mix
thoroughly, and bake about twenty minutes in hot buttered muffin-pans
in a moderate oven.

HONEY MUFFINS

Sift together three cupfuls of flour, three heaping teaspoonfuls of
baking powder, and a pinch of salt. Add two tablespoonfuls of melted
butter, three eggs, well beaten, one cupful of strained honey, and one
cupful of milk. Bake in well-buttered muffin-tins.

GEORGIA MUFFINS

One cupful of milk, one egg, well beaten, two cupfuls of flour, a
pinch of salt, and a teaspoonful of baking powder. Mix thoroughly,
and bake in buttered gem-irons made piping hot before the batter is
put in.

RICE MUFFINS

One cupful of cold boiled rice, two cupfuls of flour, two eggs, beaten
separately, two tablespoonfuls of lard or butter, a teaspoonful of
salt, and milk enough to make a thin batter. Beat hard and bake in a
quick oven.

RICE MUFFINS–II

One cupful of milk, 1 1/2 cupfuls of flour, half a cupful
of cold boiled rice, two level teaspoonfuls of baking powder, a pinch
of salt, a teaspoonful of sugar, a heaping teaspoonful of butter, and
one egg well beaten. Mix the dry ingredients, then melt the butter and
rub it into the rice, add the egg, then the milk. Combine the two
mixtures, beat well, and bake twenty-five minutes in buttered
muffin-tins in a moderate oven.

RYE MUFFINS

Sift together one cupful each of rye meal and white flour, add two
teaspoonfuls of baking powder, a pinch of salt, and a tablespoonful of
sugar. Mix with one egg, well beaten, and one cupful of milk. Bake in
buttered muffin-rings.

SWEET MUFFINS

1/2 cupful of butter and 1/2 cupful of sugar rubbed to a
cream. Add two eggs, well beaten, and mix thoroughly. Add one cupful
of sweet milk and stir and mix thoroughly. Sift three and 3/4 cupfuls of flour and three rounded teaspoonfuls of bakingpowder into the muffin mixture, beat again, pour into hot buttered
gem-pans, and bake about half an hour.

PERFECTION MUFFINS

Mix together three cupfuls of flour, one cupful of corn-meal, two
teaspoonfuls of baking powder, one tablespoonful of sugar, and one
teaspoonful of salt. Work in one heaping tablespoonful of butter or
lard, add three well-beaten eggs and two cupfuls of milk. Beat
quickly into a firm batter. Bake in well-buttered muffin-tins.

NEW HAMPSHIRE MUFFINS

Beat together three eggs and one cupful of milk. Add a pinch of salt
and one teaspoonful of powdered sugar. Sift together two cupfuls of
flour and one heaping teaspoonful of baking powder. Combine mixtures,
beat well, and bake in hot buttered gem-irons. The cups should be
about half full of the batter and the oven only moderately hot.

OATMEAL GEMS

Pour one cupful of boiling water over one cupful of steam-cooked
oatmeal and let it stand overnight. Mix one cupful of flour, two
teaspoonfuls of baking powder, and a half a teaspoonful of salt. Sift,
mix with the soaked oatmeal, and add enough flour to make a batter
that will drop easily from the spoon. Bake in buttered muffin-pans.

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POPOVERS

POPOVERS

One cupful of flour, measured after sifting, one egg, unbeaten, one
cupful of milk, and a pinch of salt. Butter a gem-pan and put it into
a hot oven. Mix all the ingredients together, stirring hard with a
wooden spoon. When the pan is hissing hot, pour in the batter, filling
each compartment half or two thirds full. Bake in a very hot oven till
well puffed and golden brown, cover with a paper and finish baking.
This quantity makes a dozen popovers.

POPOVERS–II

Two eggs, well beaten, one cup of flour, one cupful of milk, one
teaspoonful of salt. Prepare as above and bake in buttered custard
cups.

FRUIT POPOVERS

Make the batter for Popovers I. Drop a piece of banana, a few
blueberries, or a bit of preserved fruit or jam, or a steamed fig into
each small cup of batter, which will rise in the cup and almost cover
the fruit. These may be served with a simple syrup in place of
pancakes or waffles.

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MISC

PUFFS

Boil two cupfuls of milk with half a cupful of butter. Stir in one
cupful and a half of sifted flour and let cool. Beat five eggs
separately and add. Fill buttered custard cups half full of the batter
and bake in a quick oven. Serve on a hot plate and sprinkle with sugar
if desired.

GRAHAM PUFFS

Two cupfuls of Graham flour, four cupfuls of boiling milk, and a
teaspoonful of salt. The dough should be as soft as it can be handled.
Roll an inch thick, cut into circles, arrange on a buttered pan and
bake in the hottest kind of an oven. If the oven is right, they will
be very light.

RYE CRISPS

One cupful of rye meal and 1/2 cupful of white flour. Sift into a
bowl with one teaspoonful of baking powder and mix thoroughly with
1/3 of a cupful of finely minced beef suet. Add half a
teaspoonful of salt, and enough milk to make a soft dough that may be
easily handled with a spoon. Have well-buttered muffin-tins piping
hot. Fill them two-thirds full and bake quickly in a very hot oven.
They should be done in from twelve to fifteen minutes.

SALLY LUNN

Four cupfuls of sifted flour, four eggs, beaten separately, one cupful
of milk, one cupful of melted butter and lard, equal parts, one
teaspoonful of salt, two heaping teaspoonfuls of baking powder. Mix,
adding the whites the last thing. Bake in muffin-rings.

SCONES

Spread a rich biscuit or muffin dough in a well-buttered pan, mark
deeply into squares, brush with the yolk of an egg, and sprinkle with
sugar.

SNOW BALLS

Make a batter of one cupful of cream–the top of milk will do
nicely–two tablespoonfuls of sugar, the yolks of four eggs, a heaping
teaspoonful of baking powder, and flour enough to mix. Add the whites
of the eggs last, beaten to a stiff froth. Fill buttered cups two
thirds full, and bake in a hot oven.

SCOTCH SCONES

Four cupfuls of sifted flour, one cupful of buttermilk, one
tablespoonful of butter, one tablespoonful of sugar, 1/2
teaspoonful of baking soda, and 1/2 teaspoonful of salt. Rub the
butter into the flour, add the sugar and salt, stir the soda into the
buttermilk, and mix with the flour. Roll into a thin sheet, cut into
triangles, and bake about thirty-five minutes on a floured tin. Just
before they are done, rub a cloth dipped in milk over the tops and put
back into the oven to glaze.

* * * * *

Note.–Sour milk may be made from fresh by keeping the milk some hours
in a warm place, or, more quickly, by adding a little lemon-juice or
vinegar to the amount of milk required.

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