The International Jewish Cookbook by Florence Kreisler Greenbaum

Author:Florence Kreisler Greenbaum [Greenbaum, Florence Kreisler]
Language: eng
Format: epub
Tags: marni
Goodreads: 11779727
Publisher: Timeless Classic Books
Published: 2011-04-14T05:00:00+00:00

When sour milk is used, take one level teaspoon of soda to a pint of milk; when molasses is used, take one teaspoon of soda or baking-powder to each cup of molasses.

Mix dry materials in one bowl and liquids in another, combine them quickly, handle as little as possible and put at once into the oven. .

The oven for baking biscuits should be hot enough to brown a teaspoon of flour in one minute.

BROWN BREAD

Mix and sift together one cup each of rye, graham flour, corn-meal and one- teaspoon of salt. Dissolve one teaspoon of soda in one cup of molasses. Add alternately to flour with two cups of sour milk. Grease one-pound baking-powder cans, put in the dough and boil two and one-half hours, keeping the water always three-fourths up around the tins. Turn out on

THE JEWISH COOK BOOK

baking-tins and place in the oven fifteen minutes to brown. To be eaten warm, whatever is left over can be steamed again or toasted.

CORN BREAD

Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of sugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt, one tablespoon of butter and add to one e^; mix milk and egg and beat this into the dry ingredients, pour this mixture into well-greased tins and bake in a hot oven one-half hour. Cut in squares and serve hot. Bake in gem tins if preferred.

BRAN BREAD

Sift four teaspoons of soda, two teaspoons of salt with four cups of white flour, add four cups of bran flour and mix well. Add one cup of molasses and four cups of sweet milk. Use chopped nuts or raisins or both as desired. This will make three or four flat loaves. Place in greased pans (four and a half by nine inches); and bake one hour in a moderate oven.

JOHNNIE CAKE

Mix one cup flour ajad two cups corn-meal, one heaping teaspoon of soda, one-half cup sugar, add two eggs beaten with one and one-half cups of buttermilk, one half cup of molasses and one-half cup of shortening, melted. Beat all ingredients as fast as possible for a minute. Pour the dough into a warm, well-buttered pan and bake quickly and steadily for half an hour. The dough should be as soft as gingerbread dough. Serve hot.

EGOLESS GINGERBREAD WITH CHEESE

Sift two cups of flour, one teaspoon of soda, one-half teaspoon of salt and two teaspoons of ^nger. Melt three-fourths cup of grated cheese in one-half cup of hot water, add one-half cup of molasses and blend perfectly. Add the flour and’ seasonings very gradually and beat thoroughly. Bake in muffin rings for fifteen minutes and serve while warm.

GINGERBREAD

To one cup of molasses add one cup of milk, sour or sweet, dissolve one teaspoon of soda in the milk, one tablespoon of butter, one or two eggs, one teaspoon of ginger and one of ground cinnamon, add enough sifted flour to make a light batter. Bake in a shallow pan. •

MUFFINS AND BISCUITS

^ WHITE NUT BREAD Mix two

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