| FREE MUFFIN & BREAD RECIPES |
Breads and Muffins.
"The very staff of life; the comfort of the husband; the pride of the
wife."
DRY YEAST. MRS. W. H. ECKHART.
A large handful of hops put into one quart of water; cover, and let
boil five minutes; strain over one pint of flour; beat until your arm
aches, and the batter is smooth. When cool, add a cake of good yeast.
When perfectly light, mix stiff with white corn meal, and a little
flour; roll out on the kneading board; cut in cakes, and dry. Turn
them often.
EVER-READY YEAST. MRS. W. H. E.
Four good-sized perfect potatoes; pare and grate them quickly. Pour
boiling water over the grated potato until it thickens like starch;
let cool a few moments; then stir in flour to thicken. When milk
warm, put in one or two cakes of dry yeast, previously dissolved in a
cup of water; let stand twenty-four hours. Use one pint of this with
four pints of water for four loaves of bread. Make the sponge either
at bed time, or early in the morning. Will keep in a cool place two
weeks.
SWEET YEAST. MRS. SUSIE SEFFNER.
Boil four large potatoes in two quarts of water. When done, mash the
potatoes, and add one cup of sugar, one-half cup of salt, one-half cup
of flour. Boil one pint of hops in the water in which the potatoes
were boiled until strength is out; then strain in the jar with other
ingredients; stir well. When cool, add one cup of yeast, or one cake
of dry yeast; let raise, and put in jar. Keep in cool place.
GOOD BREAD. MRS. SUSIE SEFFNER.
Take six good-sized potatoes; cook until very soft; take from the
water, and mash until creamy; turn the water over the potato scalding
hot, and stir in flour until the consistency of cake batter. When
cool, stir in one cup of good yeast dissolved in a little warm water;
let rise over night. First thing in the morning, heat two quarts of
water milk warm; add to the yeast; then stir in flour to make a thick
sponge; let rise; then work to a stiff dough; let rise again; knead
down; let rise again; make into loaves. When light, bake from three
quarters to one hour. This makes a large baking.
AN EASY WAY TO MAKE GOOD BREAD. MRS. G. E. SALMON.
FOR THREE LOAVES.--Take three medium-sized potatoes; boil, and mash
fine; add two tablespoons of flour; scald with potato water; add one
tablespoon of salt, one of lard, and two of sugar. Have one quart of
this, and when lukewarm, add one cake of yeast, dissolved. Prepare
this at noon; let stand till morning, stirring two or three times.
In the morning, have the flour warm; mix till stiff enough to knead on
the board, and knead thoroughly for half an hour; rub melted lard over
top, and set in a warm place to rise. When light, make into loaves,
handling as little as possible; rub melted lard over top, and let rise
again. Bake fifty minutes. When taken from the oven, rub the tops of
loaves over with butter. This will keep the crust soft.
COFFEE CAKE. MRS. U. F. SEFFNER.
When the bread is ready for the pans, leave about what you would use
for one loaf in the bowl; into that, work one-half cup butter,
one-half cup sugar, the yolks of two eggs, and the white of one egg;
work thoroughly; set to rise. When light, handle carefully; don't work
or roll it; make into cakes with the hands; put into pie plates;
grease the tops with butter; sprinkle on fine bread crumbs, sugar, and
cinnamon, mixed. When perfectly light, bake twenty or twenty-five
minutes.
BREAD. MRS. BELLE BLAND.
FOR FOUR LOAVES OF BREAD.--Peel five good-sized potatoes; boil until
soft, and mash through a colander; then two tablespoonfuls of sugar,
one of salt; and five pints of water. When about cold, add one-half
medium-sized cakes of yeast, which have been well soaked. Let this
stand in a warm place twenty-four hours. In the morning, mix stiff;
knead well; let it rise until light; mold into loaves, and when raised
again, bake in a moderately hot oven one hour.
COMMUNION BREAD. MRS. S. A. YOUNG.
Take one pint flour, one-half teaspoonful baking powder, a little
salt, a teaspoonful butter; rub all together, and then put in enough
water to make a stiff dough. Cut dough in two pieces; roll to
thickness of heavy pie crust; lay on white paper, and cut into strips
one-fourth inch wide. Bake between papers in slow oven.
CINNAMON BREAD.
Take flour as for making biscuit; add a cupful of yeast sponge, two
well beaten eggs, a quart of luke-warm water, and a cupful of sugar.
Salt and knead same as light dough and set to rise. When it is ready
to make out, roll into thin cakes; place in well buttered pans and let
it rise again. Bake to a light brown on top, and when done, spread a
cream over it, as follows: White of an egg beaten to stiff froth; add
teaspoonful of ground cinnamon, and a tablespoonful of granulated
sugar. When this is done, put the bread again in the oven to dry the
cream. This is delicious.
GRAHAM BREAD. MRS. A. C. AULT.
Two cups graham flour, one cup buttermilk, one-half cup sugar, one
egg, one teaspoonful soda, one tablespoonful butter, a pinch salt.
GRAHAM BREAD.
One cup sponge, one cup warm water, one-fourth cup molasses, two
tablespoons melted butter. Thicken with equal quantities of graham,
and flour just enough to form a loaf; then raise.
BROWN BREAD. MRS. MARY DICKERSON.
Three cups of sweet milk, three cups of graham flour, one and one-half
cups of corn meal, one cup of molasses, one teaspoon of salt, one
teaspoon of soda. Steam for three hours in four one pound baking
powder cans, with the covers on.
BOSTON BROWN BREAD. MRS. JOHN ROBINSON.
One and one-half pints sour milk, one cup baking molasses, two
teaspoonfuls soda (one in the milk, one in the molasses); beat well
before putting together. One teaspoonful salt, four cups graham
flour, one teaspoonful baking powder in the flour. Steam two and
one-half hours; remove the lids, and set in the oven one-half hour.
Five canfuls.
BOSTON BROWN BREAD. MRS. S. E. BARLOW.
One and one-half pints sour milk, one cup baking molasses, scant
teaspoon soda in each; foam separately. Pour cups graham flour, one
teaspoon baking powder, one teaspoon salt. Put in one pound baking
powder cans; steam two and one-half hours, and bake half hour.
CORN BREAD. MRS. SAMUEL SAITER.
Mix together one and two-third cups corn meal, one-third cup flour,
one-fourth cup sugar, one teaspoonful salt. Beat two eggs until light,
and add to them one cup sour milk, and one cup sweet milk in which one
teaspoonful soda has been dissolved; mix thoroughly. Have the frying
pan very hot, with two tablespoonfuls butter; pour the batter into it;
then pour into this mixture another cup of sweet milk, but do not stir
the cake. Place pan into hot oven, and bake one-half hour.
CORN BREAD. MRS. SALMON.
Two heaping cups corn meal, one heaping cup flour, two teaspoons
baking powder sifted with flour, whites and yolks of three eggs beaten
separately, two and one-half cups sweet milk, one tablespoon melted
butter, one tablespoon white sugar, one teaspoon salt. Bake steadily
in a moderately hot oven.
CORN BREAD. MRS. A. C. AULT.
One and one-half pints corn meal, one-half pint flour, one
tablespoonful sugar, one teaspoonful salt, two heaping teaspoons
baking powder, one tablespoonful lard, one and one-fourth pints milk,
two eggs. Sift together corn meal, flour, sugar, salt, and baking
powder; rub in lard cold; add the egg; mix to a moderately stiff
batter. Bake in rather hot oven thirty minutes.
CORN BREAD. MRS. C. H. WILLIAMS.
Two cups sweet milk, one egg, one and one-half teacups wheat flour,
two teacups Indian meal, two tablespoonfuls sugar, a little salt, four
teaspoonfuls cream tartar put in with flour, two teaspoonfuls soda
dissolved in warm water; add this last. Bake in gem pans in a quick
oven.
CORN BREAD. MRS. F. E. H. SELLERS.
One pint buttermilk, one pint corn meal, one pint flour, one
teaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfuls
molasses, one egg. Bake in slow oven thirty minutes.
STEAMED CORN BREAD. MRS. CHAS. MOORE.
Two cupfuls new milk, two cupfuls Indian meal, one and one-half
cupfuls flour, two-thirds cupful New Orleans molasses, one scant
teaspoon soda. Mix flour, meal, and salt together thoroughly; then
add milk, and beat till smooth. Dissolve soda in molasses; add to
mixture; then put in buttered pan; steam three hours, setting steamer
over cold water. Put in oven fifteen minutes.
PARKER HOUSE ROLLS. MRS. CHARLES MOORE.
Rub one-half teaspoon of lard and one-half of butter into two quarts
of sifted flour. Into a well in the center of flour, one pint cold
boiled milk, and add one-half cup yeast or one cake dry yeast,
dissolved in one-half cup warm water, one-half cup sugar, and a little
salt. Set at one o'clock [ten p.m. for dinner next day?]; make up at
two o'clock, and put in pans at half past four for six o'clock tea.
Keep in warm place.
DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER.
Two tablespoonfuls butter, two tablespoonfuls sugar, two eggs. Beat
the three articles all together; add a little salt, one cup sweet
milk, two cups flour, three teaspoonfuls baking powder. Grease a
large dripping pan with butter. Drop a tablespoonful in each place.
Bake twenty minutes.
GOOD MUFFINS (CHEAP AND EASY). MRS. E. FAIRFIELD.
One egg, one cup milk, one tablespoon sugar, one tablespoon butter,
two teacups flour, three teaspoons baking powder, one teaspoon salt.
Mix yolk of egg, butter, and sugar; add then the flour, baking powder,
and salt, sifted together; then white of egg, beaten well. Bake ten
minutes in quick oven. Much of the success in baking depends upon
having the iron muffin ring well heated on the top of stove before
putting the batter in them.
MUFFINS. MRS. W. C. BUTCHER.
Three eggs beaten separately, one-half cup of sugar, two-thirds cup of
butter, one pint of sweet milk, two heaping teaspoons of baking
powder; add flour to make it as thick as cake batter.
MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY.
Two pints of flour, three tablespoons of sugar, one tablespoon of
melted butter, one egg, one pint of sweet milk, three teaspoons of
baking powder. Bake in a quick oven in muffin rings, or drop the
dough from the end of your spoon as you do for drop cake. To be eaten
hot. Try with a broom splint, as cake. Enough for four or five large
persons.
QUICK MUFFINS. MRS. S. E. BARLOW.
One cup flour, one heaping teaspoon baking powder, one egg, two
tablespoons melted butter, a little salt; mix all together; before
stirring them, add sufficient water to make a stiff batter. Bake in
hot oven about fifteen minutes.
MUFFINS. MRS. A. C. AULT.
One cup sweet milk, one-half cup butter, one egg, one tablespoonful
sugar, two teaspoonfuls baking powder, two and one-half cups flour, a
pinch salt.
MUFFINS. MRS. T. H. LINSLEY.
To each cup of flour, add two teaspoons of baking powder, large pinch
of salt; moisten with sweet milk to the consistency of drop dough.
Have muffin pans hot, with a teaspoonful of butter in each. Bake ten
minutes in hot oven.
CORN MUFFINS. E. S.
Make just as you do wheat muffins, using one-half wheat flour, and
one-half corn meal.
Graham muffins are made in the same manner, using equal parts wheat
and graham flour.
FRENCH BREAD GRIDDLE CAKES. MRS. R. H. JOHNSON.
One pint bread-crumbs. One pint milk; scald, and pour over bread
crumbs at night to make a batter. Four eggs, two cups or less flour,
one-half cup or less butter. Bake like buckwheats.
VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H. LINSLEY.
One pint rich sour milk, one well beaten egg, one large tablespoon
flour, teaspoon soda, meal enough to make the mixture not quite as
thick as for flour cakes.
CORN MEAL GRIDDLE CAKES. MRS. F. E. H. SELLERS.
One and one-half pints sour milk, one good teaspoonful soda, one
teaspoonful salt, one pint corn meal, one-half pint flour, one egg.
ANNIE'S CORN CAKES.
One egg, one pint of sour milk, one-half teaspoonful soda, pinch salt,
one-half cup flour, corn meal to make not too stiff a batter.
MUSH. W. R. C.
To three quarts of boiling water, add salt to taste. Stir in
gradually sufficient corn meal to make it quite thick. Boil slowly
one hour. Stir often, and beat well; that will make it light and
smooth. Eat with cream, milk, and butter, or syrup. To fry when
cold, cut in thin slices, and fry in lard and butter, mixed.
TO FRY HOT MUSH. MRS. T. H. LINSLEY.
Fry slices of bacon; remove the meat; drop in the mush by spoonfuls,
and fry delicate brown.
GERMICELLI. MRS. W. H. ECKHART.
Stir germicelli into two quarts of boiling water until as thick as
mush; add salt. Boil five or ten minutes, stirring constantly. Just
before serving, you can stir in a cup of sweet milk, if you wish.
When cold, slice, and fry same as corn mush.
MILK TOAST. MISS H. W.
Boil one quart of milk; stir into it two tablespoonfuls butter, mixed
with one tablespoonful flour, and a saltspoonful salt. Let the whole
boil five minutes. Have ready a dish of toasted bread; pour the milk
over it, and serve hot. Nice for breakfast.
|
|
