Handbook of recipes for the course in home economics in Columbus public schools by Lanman Faith Robinson 1881-

Author:Lanman, Faith Robinson, 1881- [from old catalog]
Language: eng
Format: epub
Tags: Cooking, American
Publisher: Columbus, Ohio [Pfeifer show print co.]
Published: 1920-03-25T05:00:00+00:00

FLOUR MIXTURES €9

GRAHAM BISCUIT

Follow the directions for making Baking Powder Biscuit substituting graham flour for part or all of the white flour.

CHEESE BISCUIT

2 c. flour -J t. salt

4 t. baking powder ^ c. soft cheese

About 1 c. milk or water

Mix and sift the dry ingredients. Work in the cheese with the tips of the fingers or cut it in with knives. Pour in the milk gradually, lifting and turning the mass with a knife or spatula, so as to moisten it evenly. Use just enough milk to make a soft dough. Turn out on a floured board. Shape with the hands and pat or roll lightly until three-fourths inch thick. Cut with a small biscuit cutter dipped in flour. Bake in a hot oven 12 to 15 minutes.

STEAMED BROWN BREAD

Sour milk may be substituted for the sweet milk or water, omitting the baking powder and using 1 t. soda. Mix and sift the dry ingredients and return the bran to the mixure. Add the milk and stir until smooth, then add the molasses and the raisins. Put into oiled molds having them two-thirds full. Steam 3 hours or more.

BAKED BROWN BREAD

2 c. cornmeal 2 tb. brown sugar, if desired

2 c. graham flour ^ c. molasses

7 t. baking powder 2 c. milk or water

j t. soda | to 1 c. washed raisins or

1^ t. salt chopped dates if desired

Sour milk may be substituted for the sweet milk or water, omitting half of the baking powder, and adding 1 t. more soda. Mix and sift the dry ingredients and return the bran to the mixture. Add molasses, milk, and raisins or dates. If to be served hot add 2 tb. melted fat. Bake about 1 hour in a loaf pan or one-half hour in shallow pans.

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