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flour to form a soft dough; knead well, and let rise again; cut down with a knife; roll out on lightly floured bread board until about half an inch thick; cut with small round cutter, brush with butter, and fold double; put on baking sheet, cover, and let rise until light, brush with milk, and bake in hot oven about twelve minutes. 390.—SHAMROCK ROLLS

To one quart of bread dough add one-fourth cup of melted shortening and two tablespoons of sugar. Knead well, and shape into small balls about the size of a pecan nut; grease muffin tins, put three balls in each, let rise until light, and bake in a hot oven about fifteen minutes.

391.—SWEDISH COFFEE ROLLS
1 cup scalded milk ½ yeast cake 1/3 cup shortening ¼ cup lukewarm water 1 teaspoon salt 3½ cups flour ¼ cup sugar 1 teaspoon cinnamon 1 egg well beaten 2 tablespoons sugar

Scald milk, add shortening, salt, and sugar; when lukewarm add egg, yeast dissolved in water, and flour, of which a little more or less may be required; knead well, cover, and let rise until double in bulk; knead again; roll on a floured board until about one-fourth of an inch thick, brush with melted shortening, and sprinkle with cinnamon mixed with sugar; fold dough into three layers, cut in strips three-quarters of an inch thick; twist each strip, and shape like a figure eight, pressing the ends firmly in place; put on a greased baking sheet, let rise until light, and bake in a hot oven twenty minutes. Spread with a thin coating of plain icing.

392.—RAISED MUFFINS
½ cup boiling water 1 egg ½ cup scalded milk ¼ yeast cake 1 teaspoon salt ¼ cup lukewarm water 2 tablespoons sugar 2½ cups flour 2 tablespoons shortening

Pour water and milk over salt, sugar, and shortening; when cool add beaten egg, yeast dissolved in water, and flour; beat well and let rise over night; beat again; fill greased muffin pans two-thirds full, let rise, and bake in a hot oven thirty minutes. Or place greased muffin rings on a hot greased griddle, fill two-thirds full, and cook on top of range about twenty minutes, turning when half cooked.

393.—RAISED CORN MUFFINS
1 cup scalded milk ¼ yeast cake 4 tablespoons shortening ¼ cup lukewarm water 4 tablespoons sugar 1 cup corn meal 1 teaspoon salt 1½ cups flour

Add shortening, sugar, and salt to milk; when lukewarm add yeast dissolved in water, corn meal, and flour; beat well, let rise over night; beat well, half fill greased muffin rings, let rise until nearly double, and bake in hot oven half an hour.

394.—RAISED DATE MUFFINS

Follow recipe for Date Bread (see No. 380); half fill greased muffin tins, let rise until light, and bake in a hot oven twenty-five minutes. Figs cut in small pieces may be used instead of dates.

395.—RAISED OATMEAL MUFFINS (Uncooked Oats)
1 cup rolled oats 1 egg 1 cup scalded milk ¼ yeast cake 2 tablespoons shortening ¼ cup lukewarm water 1 teaspoon salt 2½ cups flour ¼ cup molasses

Pour hot milk over oats, add shortening; when lukewarm add salt, molasses, egg well beaten, and yeast cake dissolved in lukewarm water; beat well, and add flour; beat well, and let rise over night; beat again, and half fill greased muffin pans; let rise until nearly double, and bake in a hot oven half an hour.

396.—RAISED ROULETTES

Roll out to one-half inch thickness any roll or soft raised bread mixture; brush with melted butter, and spread with cinnamon and sugar, fruit, or any of the fillings used for Baking Powder Roulettes (see No. 447). Roll like a jelly roll until dough is about two and one-half inches in diameter, cut in half-inch slices with a sharp knife, place on greased sheet two inches apart, let rise until light, and bake in a hot oven twenty minutes.

CHAPTER XVIII BAKING POWDER BREADS, MUFFINS, AND BISCUIT[10] 397.—BAKING POWDER
1 pound 2 ounces pure cream of tartar ¼ pound cornstarch ½ pound cooking soda

Mix and sift thoroughly four times, and store in closely covered jars.

398.—BARLEY BREAD
2 cups barley meal 1 teaspoon salt 1 cup Graham flour 6 teaspoons baking powder 1 cup white flour 2 cups milk 2 tablespoons sugar

Sift dry ingredients together, and mix well with milk; turn into a greased bread tin, let stand fifteen minutes, and bake in a moderate oven fifty minutes. Raisins, dates, figs, or nuts may be added.

399.—BRAN BREAD
2 cups bran 5 teaspoons baking powder 2 cups entire wheat flour ½ cup molasses 1 teaspoon salt ¾ cup water ½ teaspoon soda ¾ cup milk

Sift flour, salt, soda, and baking powder, and add to bran; add molasses and liquid, and beat well; turn into a greased bread pan; let stand fifteen minutes, and bake in a moderate oven one hour.

400.—DATE BREAD
1 cup corn meal ¼ cup molasses 1 cup entire wheat flour 1 cup dates stoned and cut in pieces 1 cup white flour ½ cup nut meats chopped 1½ teaspoons salt 1 egg well beaten ¼ teaspoon soda 1¼ cups milk 5 teaspoons baking powder

Mix and sift dry ingredients; add other ingredients in order given; mix well, turn into a greased bread pan, cover with a cloth, let stand fifteen minutes; bake in a moderate oven fifty minutes.

401.—DARK NUT BREAD
¼ cup sugar 1 cup bread flour ¾ cup hot water 5 teaspoons baking powder ½ cup molasses 1½ teaspoons salt ¾ cup milk ½ teaspoon soda 2 cups entire wheat flour ¾ cup nut meats finely chopped

Mix in order given, sifting dry materials together before adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour.

402.—QUICK RAISIN BREAD
2½ cups entire wheat flour ¼ cup sugar ½ cup fine corn meal 1 beaten egg 6 teaspoons baking powder 1¼ cups milk 1 teaspoon salt 1 cup seeded raisins cut in halves

Mix and sift dry ingredients; add egg, milk, and raisins, and mix well; put into a greased bread pan, cover, and let stand fifteen minutes; bake in a moderate oven about fifty minutes. One cup of finely chopped nuts may be added.

403.—BREAD CRUMB BROWN BREAD
1½ cups dried sifted crumbs ½ cup corn meal 1 cup boiling water 1 cup Graham flour ½ cup molasses ¾ teaspoon salt 1 cup milk 1½ teaspoons soda

Put crumbs in mixing dish, add boiling water, and let stand ten minutes; add molasses, milk, and the dry ingredients sifted together. Steam the same as Steamed Indian Date Bread (see No. 404).

404.—STEAMED INDIAN DATE BREAD
1½ cups corn meal 2/3 cup molasses 1 cup rye meal 1 cup water ½ cup flour 1 cup milk 1½ teaspoons soda 1 cup dates 1 teaspoon salt

Mix and sift dry ingredients, add molasses, liquid, and dates which have been stoned and cut in pieces. Pour into greased one-pound baking powder boxes, and steam steadily for one and three-quarters hours. Or pour into a large greased mold and steam for three hours.

405.—CORN BREAD (without Eggs)
¾ cup corn meal ½ teaspoon salt ¾ cup flour ¾ teaspoon soda 2 tablespoons sugar 1½ cups buttermilk or sour milk

Mix and sift dry ingredients, add buttermilk gradually, and beat well; pour into well-greased shallow pan, and bake in hot oven twenty minutes.

406.—COUNTRY CORN BREAD
¾ cup corn meal 1/3 teaspoon salt ¾ cup flour 1 beaten egg 3 teaspoons baking powder ¾ cup milk and water mixed 1 tablespoon sugar 2 tablespoons melted bacon fat

Mix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly buttered, and browned in the oven.

407.—CORN MUFFINS
1 cup corn meal 2 tablespoons sugar 1 cup flour 1 beaten egg 4 teaspoons baking powder 1 cup milk and water mixed ½ teaspoon salt 4 tablespoons melted shortening

Mix in order given, beat well, and bake in greased gem pans in hot oven twenty minutes.

408.—CORN AND RICE MUFFINS
1 cup cooked rice 1 tablespoon sugar 2/3 cup hot milk 1 egg ½ cup corn meal ½ cup flour 2 tablespoons bacon fat 3 teaspoons baking powder ½ teaspoon salt

Pour hot milk over rice, and work with a fork to separate grains; add corn meal, bacon fat, salt, and sugar; when cool add egg well beaten, flour, and baking powder; beat well; bake in well-greased muffin pans in hot oven twenty minutes.

409.—CUSTARD CORN CAKE
½ cup corn meal 1 cup sour milk ½ cup flour 1 egg 2 tablespoons sugar 2 tablespoons melted shortening ½ teaspoon salt ½ cup sweet milk ½ teaspoon soda

Mix and sift dry ingredients; add sour milk and egg well beaten, and beat thoroughly; melt shortening in an earthen baking dish, pour in batter, pour the sweet milk over it, and bake in a hot oven twenty-five minutes. Cut in wedge-shaped pieces for serving.

410.—MOLASSES CORN BREAD
1 cup corn meal 1 egg 1 cup flour ¼ cup molasses 4 teaspoons baking powder 1 cup water ½ teaspoon salt 2 tablespoons melted bacon fat

Mix and sift dry ingredients; add egg well beaten, molasses, water, and bacon fat; beat well, pour into a well-greased shallow pan, and bake about twenty minutes in a hot oven.

411.—RHODE ISLAND CORN CAKE
1 cup white corn meal 2 tablespoons sugar 1 cup flour 1 egg 4 teaspoons baking powder ¼ cup melted shortening ½ teaspoon salt 1 cup milk

Mix and sift dry ingredients; add egg yolk well beaten, shortening, and milk; beat well; fold in the stiffly beaten white of egg, and bake in a greased, shallow pan in hot oven about twenty minutes.

412.—BLUEBERRY MUFFINS

Follow recipe for Cambridge Muffins (see No. 414); add one cup of blueberries just before putting into the pans. If canned blueberries are used, drain, and dredge with flour before adding to batter.

413.—BRAN MUFFINS
2 cups bran ½ cup molasses 1 cup flour 1¾ cups milk ½ teaspoon salt 1 tablespoon melted shortening 1 teaspoon soda

Mix in order given; beat well, and bake in moderate oven about twenty-five minutes. These muffins are moist, keep well, and may be reheated successfully in a covered pan, either over steam or in the oven.

414.—CAMBRIDGE MUFFINS
¼ cup shortening 2 cups flour ¼ cup sugar 4 teaspoons baking powder 1 egg ¼ teaspoon salt ¾ cup milk

Cream the shortening; add the sugar and egg well beaten; beat well, add the milk, flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot greased muffin pans twenty minutes in a moderate oven.

415.—CHEESE MUFFINS

Use recipe for Plain Muffins (see No. 419) or any muffin recipe, omitting the sugar; cut cheese in half-inch cubes, and place three or four pieces on top of each muffin before baking.

416.—CRANBERRY MUFFINS

Follow recipe for Cambridge Muffins (see No. 414), and add one cup of cranberries coarsely chopped.

417.—CRUMB MUFFINS
1 cup dried and sifted bread crumbs
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