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PLEASE DO NOT ADD TO OR DELETE FROM THIS FILE. Thank you!
------------------------------------------------------------
These recipes are from the HOUSEHOLD SEARCHLIGHT RECIPE BOOK.
As you can tell by the length of this file, I have spent a few
hours typing these in for you.
If you appreciate this effort and wish more recipe files from me,
please send me a netmail message of encouragement.
- Jim Vorheis
- InterConnect BBS - Littleton, CO. (303)797-0296
- 1:104/60.0@fidonet
The recipes in the book were compiled from those contributed by
readers of the HOUSEHOLD MAGAZINE, those developed by it food
specialist, and those submitted by manufacturers whose food
products have been entered for Searchlight approval. Only those
recipes which have met the standard of THE HOUSEHOLD SEARCHLIGHT
are published.
This book is the Fourteenth Printing (revised and enlarged), 1941
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Foundation Sponge
Keywords: Breads, 1941
1 cup lukewarm water
1/2 to 1 cake dry yeast
Flour
Crumble yeast in water. Allow to stand 20 minutes. Add flour to
make a stiff drop batter. Beat until smooth. Cover and let
stand in warm place overnight until light and bubbly. The
greater amount of yeast makes the sponge work more rapidly.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Yeast Ferment
Keywords: Breads, 1941
The fermentation period for bread made with dry yeast may be
shortened if the following yeast ferment is first prepared:
1 medium-size potato
1 tsp salt
4 cups water
1 cake dry yeast
1 Tbsp sugar
Crumble yeast and soften in 1/2 cup water. Wash, pare, and boil
potato in 3 1/2 cups water. Drain potato. Save potato water.
Mash potato and add sugar and salt. Cool to lukewarm. Add
yeast, and potato water. If necessary add water to make 1 quart
of the mixture. Cover unused portion may be stored in the
refrigerator and kept for several days.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Bread (Master Recipe)
Keywords: Bread, 1941
1 cake compressed yeast
OR 1/2 cake dry yeast
1 Tbsp sugar
1 1/2 tsp salt
1 Tbsp melted shortening
1 1/2 cups lukewarm water
5 to 5 1/4 cups flour
Soften yeast in water. Add sugar, salt, and shortening. Add
flour gradually, beating thoroughly after each addition until the
dough is just stiff enough to knead. Turn onto lightly floured
board. Knead until dough is smooth and elastic. Cover with a
warm, damp cloth. Set in warm place and allow to double in bulk.
(If dry yeast is used allow dough to rise overnight in warm
place.) Work down, cover with a warm, damp cloth, and allow
dough to again double in bulk. Work down lightly. Form into
loaves. Place in well-oiled pans. Again cover with a warm, damp
cloth. Set in a warm place, cover, and let rise until double in
bulk. Bake in hot oven (450 F) for 15 minutes. Reduce the heat
slightly and continue baking (410° - 425° F) for the remainder of
the time. Total baking time 40-45 minutes. From 4- 4 1/2 hours
are required for the entire process. 2 medium sized loaves.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Whole Wheat or Graham Bread
Keywords: Breads, 1941
6 cups milk
4 Tbsp sugar
3 tsp salt
6 cups whole wheat or graham flour
1 cake compressed yeast
OR 1 cake dry yeast
2 Tbsp melted shortening
White flour
Heat milk until lukewarm; add yeast. IF compressed yeast is used
allow to stand 5 minutes; if dry yeast is used allow to stand 30
minutes. Add sugar, salt, and shortening. Add unsifted whole
wheat flour, a little at a time, beating thoroughly after each
addition. Add sufficient sifted white flour to make dough just
stiff enough to knead. Turn onto lightly floured board and knead
until smooth and elastic. Cover with a damp cloth, set in a warm
place, and allow dough to rise until double in bulk. (If dry
yeast is used allow dough to rise overnight in a warm place.)
Work down and form into 3 loaves. Place in well-oiled bread
pans. Cover and let rise until double in bulk. Bake in hot oven
(425° F) about 45 minutes. 3 small loaves.
Mrs. Ralph Chapman, Stonington, IL.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Rye Bread
Keywords: Breads, 1941
1 cake compressed yeast
OR 1/2 cake dry yeast
1/2 cup lukewarm water
1 1/2 Tbsp sugar
4 cups rye flour
3 cups buttermilk
2 Tsp salt
White flour
Soften yeast in lukewarm water. Add sugar and let stand about 20
minutes if compressed yeast is used. If dry yeast is used allow
to stand 1 hour. Combine flour, buttermilk, and salt. Add yeast
and stir well. Set in a warm place and allow to rise until full
of bubbles. Gradually add enough white flour to make dough a
little stiffer than for wheat bread. Turn onto lightly floured
board. Knead until smooth and elastic. Form into loaves, place
in well-oiled pans, and brush with melted butter or butter
substitute. Cover and let rise until double in bulk. Bake in
hot oven (425° F) about 1 hour. 3 loaves.
Mrs. Frank Hamm, Paso Robles, CA.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Bran Bread
Keywords: Breads, 1941
1 1/2 cups FOUNDATION SPONGE
1 tsp salt
1 Tbsp melted shortening
2 Tbsp sugar
White flour
1/2 cup chopped raisins
1/2 cup chopped figs
1/2 cup broken walnuts
2 cups bran
Combine ingredients in order given, using sufficient white flour
to form a dough just stiff enough to knead. Knead on lightly
floured board until smooth and elastic. The dough should be
softer than one in which bran is not used. This dough will rise
slowly. When it doubles in bulk, form into loaves and place in
well-oiled pans. Cover and let rise until double in bulk. Bake
in hot oven (425° F) about 45 minutes. 2 small loaves.
Mrs. W.R. Vaughn, Ferndale, WA.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Buttermilk Bread
Keywords: Breads, 1941
6 cups buttermilk
1 cake dry yeast
1/2 cup lukewarm water
Flour
1 1/2 Tbsp salt
2 Tbsp sugar
2 Tbsp melted butter or butter substitute
Heat buttermilk, stirring constantly until scalded. Remove from
fire and let cool. Add yeast which has been softened in the
water. Add sufficient flour to make a medium batter. Beat until
smooth. Cover and set in a warm place and allow to stand
overnight. Add sugar, salt butter, and enough flour to make a
dough just stiff enough to knead. Turn onto lightly floured
board and knead until smooth and elastic. Allow to rise until
double in bulk and work down. Let rise again until double in
bulk. Form into loaves. Place in well-oiled pans. Cover and
let rise until double in bulk. Bake in hot oven (425° F) about
45 minutes. 4 loaves.
Mrs. W.H. Juedeman, Bristow, OK.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Cocoa Bread
Keywords: Breads, 1941
5 1/2 cups flour
1 cake compressed yeast
OR 1 cake dry yeast
2 cups milk, scalded and cooled
1/2 tsp salt
1/2 cup cocoa
1/4 cup shortening
2 eggs, well beaten
1/2 cup sugar
Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk.
Add 3 cups flour and beat until smooth. Cover and set aside to
rise in a warm place until light. Add shortening and sugar,
which have been creamed together, eggs, cocoa, salt, and
remainder of flour or enough to make a soft dough. Knead lightly
and place in well-oiled bowl. Cover and set in a warm place
until double in bulk - about 2 hours. Form into loaves. Place
in well-oiled bread pans, filling them 1/2 full. Cover and let
rise again until double in bulk. Bake in hot oven (425° F) 40-
50
minutes. 2 loaves.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Raisin Bread
Keywords: Breads, 1941
2 cups milk, scalded
2 Tbsp melted shortening
1/4 cup molasses
1 1/2 tsp salt
1 cake compressed yeast
6 cups flour
3/4 cups raisins
Combine milk, salt, shortening, and molasses. Cool until
lukewarm. Add yeast to cooled milk. Allow to stand 5 minutes.
Add raisins. Add flour, a little at a time, beating well after
each addition, until dough is just stiff enough to knead on a
lightly floured board. Knead until smooth and elastic. Cover
with a warm, damp cloth, and allow to double in bulk. Knead
down, allow to double in bulk again. Form into loaves. Place in
well-oiled pans. Cover and let rise until double in bulk. Bake
in hot oven (425° F) about 45 minutes.
Mrs. I.M., Denver, CO.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Rolled Oats Bread
Keywords: Breads, 1941
1 1/2 cups boiling water
1 cup corn sirup
1/2 tsp salt
4 cups rolled oats
1/2 cup lukewarm water
1 Tbsp cooking oil
1 cake compressed yeast
2 cups flour
1/2 cup sweetened condensed milk
Combine boiling water and sweetened condensed milk. Stir until
blended. Pour over rolled oats. Allow to stand 1 hour. Add
cooking oil, sirup, salt, flour, and yeast which has been
softened in lukewarm water. Beat thoroughly. Allow to rise
until double in bulk, then beat thoroughly. Pour into well-oiled
pan. Cover and let rise until double in bulk. Bake in moderate
oven (375° F) about 45 minutes. 1 loaf.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Bread with Yeast Ferment
Keywords: Breads, 1941
1 quart yeast ferment
4 Tbsp sugar
Flour
4 Tbsp melted shortening
3 tsp salt
Combine sugar, salt, shortening, and ferment. Add flour slowly,
beating thoroughly after each addition until a dough just stiff
enough to knead is formed. Knead on lightly floured board until
dough is smooth and elastic. Cover with a warm, damp cloth.
Allow to double in bulk, work down, again cover and allow to
double in bulk. Form into loaves and place in well-oiled pans.
Cover and let rise until double in bulk. Bake in hot oven
(450° F) 45 - 60 minutes. 4 loaves.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Salt Rising Bread
Keywords: Breads, 1941
Prize winning recipe
Starter:
3 medium sized potatoes
1 tsp sugar
4 cups boiling water
3 Tbsp cornmeal
1 tsp salt
Dough:
2 cups lukewarm milk
1/8 tsp baking soda
1 cup water
2 Tbsp melted shortening
1/8 tsp salt
Flour
Pare and slice potatoes. Add cornmeal, sugar, 1 teaspoon salt,
and boiling water. Wrap bowl in a heavy cloth. Cover and allow
to stand in a warm place overnight. In the morning remove
potatoes. Add milk, water, baking soda, salt, and shortening.
Add sufficient flour to make a dough just stiff enough to knead.
Knead until smooth and elastic. Form into loaves. Place in
well-oiled pans. Cover and let rise until double in bulk. Bake
in moderate oven (400° F) about 45 minutes. 3 loaves.
Lyd Smith, Los Angeles, CA.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Rolls with Yeast Ferment
Keywords: Breads, Rolls, 1941
1 cup yeast ferment
3/4 tsp salt
Flour
3 Tbsp sugar
1 1/2 Tbsp melted shortening
If the yeast ferment has been stored in the refrigerator, stir
thoroughly and warm to room temperature by setting in a pan of
warm water. Add sugar, salt, and melted shortening. Add flour
slowly, beating thoroughly after each addition until dough is
just stiff enough to knead. Knead on lightly floured board until
smooth and elastic. Cover with a warm, damp cloth and allow to
double in bulk. Work down, again cover and allow to double in
bulk. Form into rolls. Place on well-oiled baking sheet. Cover
and let rise until treble in bulk. Bake in hot oven (450° F)
12-15 minutes. 24 rolls.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Parker House Rolls
Keywords: Breads, Rolls, 1941
1 cake compressed yeast
6 Tbsp sugar
1 3/4 tsp salt
1/4 cup melted shortening
3/4 cup lukewarm water
3/4 cup milk, scalded and cooled
5 to 5 1/4 cups flour
Soften yeast in cooled milk. Add salt, shortening, sugar, and
water. Add flour, a little at a time, beating thoroughly after
each addition. Turn onto lightly floured board and knead until
smooth. Cover with a warm, damp cloth. Let rise until double in
bulk. Roll to 1/3 inch thickness. Cut in rounds 2 inches in
diameter. Crease middle of each with dull edge of knife. Brush
1/2 lightly with butter or butter substitute. Fold over,
pressing together with palm of the hand. Place close together in
rows on well-oiled baking sheet. Cover and let rise until treble
in bulk. Bake in hot oven (450° F) 15-18 minutes. 24 rolls.
For Whole Wheat Parker House Rolls:
Substitute whole wheat flour for 1/2 the white flour. Add
sufficient white flour to make a dough just stiff enough to
knead.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Butter Horn Rolls
Keywords: Breads, Rolls, 1941
1 cake compressed yeast
OR 1 cake dry yeast
1 1/4 tsp salt
4 to 4 1/2 cups flour
1/2 cup melted shortening
1/4 cup sugar
3 eggs, well beaten
1 cup milk, scalded
Soften yeast in lukewarm milk. If compressed yeast is used allow
to stand 5 minutes. If dry yeast is used allow to stand 30
minutes. Add salt, shortening, sugar, and eggs. Add flour, a
little at a time, beating thoroughly after each addition until
the dough is just stiff enough to knead on lightly floured board.
Knead until smooth and elastic. Cover with a damp cloth, set in
a warm place, and allow to rise until double in bulk. (The dough
made with dry yeast will need to rise overnight in a warm place.)
Work down. Allow to rise the second time. Turn onto lightly
floured board. Roll out in circular shape. Cut into sections as
you would pie, having each section about 3 inches wide at the
outer edge. Begin at the outside and roll each section toward
the center. Form into crescents. Place in well-oiled baking
pans. Cover and let rise until treble in bulk. Bake in hot oven
(450° F) 12-15 minutes. 16 rolls.
Mrs. K.R., Little Falls, MN.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Swedish Tea Ring
Keywords: Breads, Rolls, 1941
2 cakes compressed yeast
1 1/2 cups lukewarm water
1 egg, well beaten
1 3/4 tsp salt
1/4 cup melted shortening
6 Tbsp sugar
5 to 5 1/4 cups flour
1/2 cup chopped nuts
Soften yeast in water. Add sugar, salt, shortening, and egg.
Add flour slowly, beating thoroughly after each addition until
dough is just stiff enough to knead. Turn onto lightly floured
board and knead until smooth and elastic. (This dough should be
slightly softer than a bread dough.) Place in a bowl, cover with
a warm, damp cloth, set in a warm place and allow to double in
bulk. Work down lightly. Cover and allow to double in bulk the
second time. Turn onto lightly floured board and roll in sheet 1
1/2 inches thick. Spread with melted butter or butter substitute
and sprinkle generously with sugar and cinnamon, and roll as a
jelly roll. Pinch the edges together and join ends to form a
ring. Place in an oiled pan or on an oiled baking sheet. Cut
the dough with the scissors in 3-inch pieces, cutting 3/4 through
the ring. Turn each section so that it lies flat on the baking
sheet. Sprinkle with sugar and chopped nuts. Cover with a warm,
damp cloth and let rise until treble in bulk. Bake in hot oven
(425° F) about 30 minutes. If desired 1/2 cup raisins may be
added to the dough.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Walnut Roll
Keywords: Breads, Rolls, 1941
1 cake compressed yeast
OR 1 cake dry yeast
4 Tbsp melted shortening
2 cups milk, scalded and cooled
1/2 cup sugar
1 tsp salt
2 eggs, well beaten
6 cups white flour
2 cups walnuts, ground
2 cups sugar
Soften yeast in lukewarm milk. Add shortening, 1/2 cup sugar,
and
salt. Add 1/2 of flour and beat until smooth. Cover and let
stand in a warm place overnight. In the morning, add eggs, and
enough flour to make a smooth dough. Knead until smooth and
elastic. Place dough in a bowl, cover with a warm, damp cloth,
and let rise until double in bulk. Knead down and let rise
again. When it has doubled in bulk roll 1/8 to 1/4 inch thick.
Brush with melted butter or butter substitute. Cover with 2 cups
ground nuts mixed with 2 cups sugar. Spread this mixture about
1/4 inch thick on the rolled dough. Roll like cinnamon rolls but
do not cut. Place in well-oiled pan. Set in a warm place, cover
ant let rise until treble in bulk. Brush top with melted butter
and bake in hot oven (450° F) 20-25 minutes.
16 servings.
Mrs. Mary G. Cimra, Timblin, PA.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Ice-Box Rolls
Keywords: Breads, Rolls, 1941
1 cake dry yeast
OR 1 cake compressed yeast
1 egg, well beaten
2 tsp salt
6 Tbsp sugar
2 cups lukewarm water
3 Tbsp melted shortening
6 1/2 cups flour
Soften yeast in lukewarm water. If dry yeast is used combine the
sugar, yeast, and water and allow to stand in a warm place 1 1/2
hours. If compressed yeast is used allow to stand in lukewarm
water 5 minutes. Add salt, egg, sugar, if sugar has not already
been added, and shortening. Mix well. Add flour, a little at a
time, beating thoroughly after each addition until dough is stiff
enough to knead. Knead on lightly floured board until the dough
is smooth and elastic. Cover dough with a warm, damp cloth. Set
in a moderately warm place and allow to stand 2 hours. Work
down, cover closely with waxed paper, and place in the
refrigerator overnight. If baking rolls for luncheon or dinner,
remove desired portion of dough from the refrigerator and allow
about 2 hours to warm to room temperature and become light. Form
into rolls. Cover and let rise until treble in bulk. Place on
well-oiled baking sheet. Bake in hot oven (450° F) about 15
minutes. This dough will keep for 1 week or 10 days in a
refrigerator if it is worked down each day to prevent its
becoming too light. The dough should be kept closely covered
with waxed paper to prevent a crust from forming over the
surface. 32 rolls.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Corn-Meal Ice-Box Rolls
Keywords: Breads, Rolls, 1941
Prize winning recipe
1 cake compressed yeast
OR 1 cake dry yeast
1 cup white corn-meal
1 Tbsp salt
1/2 cup sugar
1/2 cups lukewarm water
4 cups boiling water
1 cups melted shortening
2 cups potato water
Flour
Make a sponge of the yeast, 1/2 cup water, and 3 tablespoons
flour. Cover and allow to stand until light. Sift corn-meal
slowly into the boiling water, add salt, and stir constantly
until thick. Cook over hot water 30 minutes. Add shortening,
sugar, and potato water (prepared by boiling 1 cup diced potatoes
in 2 cups water). Stir until well blended. Cool. Add the
sponge. Add sufficient flour to make a dough stiff enough to
knead. Turn onto lightly floured board. Knead until smooth and
elastic. Cover with a damp cloth and allow dough to double in
bulk. Knead down. Cover closely and place in refrigerator.
Remove portion of dough required from refrigerator 2 hours or
more before rolls are needed. Allow dough to warm to room
temperature. Form into rolls. Place in well-oiled pans. Cover
and let rise until treble in bulk. Bake in hot oven (450° F)
about 15 minutes. The unused portion of the dough should be
worked down, covered closely with waxed paper, and returned to
the refrigerator until needed. 75 rolls.
Mrs. L. Carlile, Sheridan, WY.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Chocolate Finger Rolls
Keywords: Breads, Rolls, 1941
1 1/2 cups foundation sponge
1 1/2 tsp salt
3 Tbsp melted shortening
2 eggs
1 cup whole wheat flour
3/4 cup sugar
1/2 cup grated chocolate
2 1/2 cups white flour
Combine ingredients in order given, mixing whole wheat flour,
sugar, and chocolate together. Add white flour and mix
thoroughly. Turn onto lightly floured board. Knead until smooth
and elastic. Cover and let stand in a warm place until double in
bulk. Knead well, let rise the second time. Form into rolls 3
inches long. Arrange in a well-oiled shallow pan. Cover and let
rise until treble in bulk. Bake in hot oven (425° F) about 15
minutes. As soon as taken from the oven, brush with melted
butter or butter substitute. Serve hot. 16 rolls.
Mrs. W.R. Vaughn, Ferndale, WA.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Peanut Butter Rolls
Keywords: Breads, Rolls, 1941
1 cake compressed yeast
1/4 cup lukewarm water
1 cup milk, scalded
1/2 cup peanut butter
2 eggs, well beaten
3 1/4 to 4 cups flour
1/4 cup melted shortening
1/4 cup sugar
2 tsp salt
1/4 tsp nutmeg
Soften yeast in water. Add milk, sugar, salt, shortening, eggs,
nutmeg, and peanut butter. Beat well. Add flour to make a dough
barely stiff enough to be kneaded. Knead until smooth on lightly
floured board. Cover and let rise until double in bulk; work
down. Form into rolls. Place on well-oiled baking sheet. Cover
and let rise until treble in bulk. Bake in hot oven (450° F)
about 15 minutes. 16 rolls.
Mrs. M.M. Farnsworth, Mitchellville, IA.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Potato Butter Horn Rolls
Keywords: Breads, Rolls, 1941
2 cups hot mashed potatoes
1 Tbsp salt
2 cups milk
2 Tbsp sugar
4 Tbsp melted shortening
1 cake compressed yeast
6 cups flour
2 eggs, well beaten
Add sugar, salt, and shortening to freshly prepared hot mashed
potatoes. Cool, and add eggs. Soften yeast in milk and add the
potato mixture. Add flour, a little at a time, beating well
after each addition. Turn onto lightly floured board. Knead
until smooth and elastic. (The dough should be as soft as it is
possible to handle.) Cover with a damp cloth, set in a warm
place and allow to double in bulk. Turn onto lightly floured
board. Roll in round sheet 1/2 inch thick. Cut into sections as
you would cut a pie, having each section about 3 inches wide at
the outer edge. Begin at the outside and roll each section
toward the center. Form into crescents. Place on well-oiled
baking sheet. Cover with a warm, damp cloth. Let rise until
treble in bulk. Bake in hot oven (450° F) about 12 minutes. 32
rolls.
Mrs. Jessie Kelsey, Lakeland, FL.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Potato Buns
Keywords: Breads, Rolls, 1941
Follow directions for making Potato Butter Horn Rolls. Form the
dough into buns; place in a well-oiled pan. Cover and let rise
until treble in bulk. Bake in hot oven (450 F) about 25 minutes.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Hot Cross Buns
Keywords: Breads, Rolls, 1941
Prepare a dough from any roll recipe. When ready to be formed
into rolls turn onto lightly floured board and roll in sheet 1
inch thick. Cut into rounds with a floured cutter. Place on
well-oiled pan. Cover and let rise until treble in bulk. Brush
the surface of each bun with egg white diluted with water. Cut a
cross on the top of each bun with a sharp knife. Bake in hot
oven (450° F) 12-15 minutes. Brush the surface of the freshly
baked buns with sugar and water. Fill the cross with a plain
frosting.
The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Prune Buns
Keywords: Breads, Rolls, 1941
1 cake dry yeast
OR 1 cake compressed yeast
1 tsp sugar
1 cup sugar
1 cup butter or butter substitute
6 cups flour
2 cups flour
1 cup milk, scalded and cooled
3 eggs, well beaten
2 tsp salt
2 cups milk, scalded and cooled
Make a sponge of the yeast, 1 tsp sugar, 1 cup milk, and 2 cups
flour. Beat until smooth. Set in a warm place and allow to rise
overnight or until light and bubbly.
Cream 1 cup sugar and butter together. Add eggs, salt, and milk.
Add the sponge and beat well. Add flour, a little at a time,
until a dough as soft as can be kneaded is formed. Knead until
smooth. Cover with a damp cloth. Set in a warm place to rise.
When double in bulk turn onto lightly floured board. Shape into
buns. Place on well-oiled baking sheet. Cover and let rise
until treble in bulk. With a knife handle, make a hole in the
center of each bun. Fill with prune preserves or any sweetened
fruit desired. Bake immediately in hot oven (450° F) 15-20
minutes. When baked sprinkle with powdered sugar. 36 servings.
Mrs. George Rada, Verona, MT.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Raised Donuts
Keywords: Breads, Donuts, 1941
1 cup sugar
1 cup milk, scalded
2 Tbsp melted butter or butter substitute
1/2 tsp salt
2 eggs, well beaten
Flour
1/2 cake dry yeast
OR 1/2 cake compressed yeast
1/4 cup lukewarm water
1/4 tsp nutmeg
OR 1/4 tsp cinnamon
Scald milk, at night, and add butter and salt. Cool until
lukewarm. Add yeast, softened in lukewarm water, and nutmeg or
cinnamon. Cut in enough flour to make of soft roll dough
consistency. Cover and let rise overnight. Next morning cut
down, add sugar, eggs, and enough additional flour to form a soft
roll dough. Cover and let rise until double in bulk. Turn onto
lightly floured board, roll in sheet 1/3 inch thick, cut with
lightly floured cutter. Cook in deep, hot fat (365° F). Drain
on
crumpled, absorbent paper. The doughnuts should rise to the top
and begin to brown almost instantly. 48 doughnuts.
Florence Taft Eaton, Concord, MA.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: English Muffins
Keywords: Breads, 1941
1 1/2 cups milk, scalded
1 Tbsp sugar
3 cups flour
1 tsp salt
1/2 cake dry yeast
1 egg, well beaten
1/8 tsp baking soda
Soften yeast in milk, add sugar and salt. Add sufficient flour
to make a drop batter. Beat thoroughly. Set in a warm place and
allow to become light. Add egg and baking soda. Beat
thoroughly. Cook in muffin rings on hot griddle. Cook slowly on
one side, then turn to complete cookery. If muffin rings are not
available the batter may be cooked on the griddle. Serve with
butter or butter substitute and sirup.
18 muffins. - The Household Searchlight - 1941
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Nut Bread
Keywords: Breads, Quick, 1941
1/2 cup brown sugar
3/4 cup cold water
1/2 cup molasses
3/4 cup milk
2 cups graham flour or whole wheat flour
1/2 cup raisins
1 cup white flour
2 1/2 tsp baking powder
1 1/2 tsp salt
3/4 tsp baking soda
3/4 cup chopped nuts
Sift white flour, measure, and sift with salt and baking powder.
Add graham or whole wheat flour. Combine sugar, water, molasses,
and milk. Add dry ingredients, nuts, and raisins. Mix
thoroughly. Pour into well-oiled baking pans. Bake in moderate
oven (375° F) 1 hour. 2 small loaves.
Florence Taft Eaton, Concord, MA.
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Title: Date Nut Bread
Keywords: Breads, Quick, 1941
1 1/2 cups white flour
5 tsp baking powder
1 1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups graham or whole wheat flour
1 cup sliced dates
1 cup coarsely chopped nuts
1/2 cup brown sugar
1 1/2 cups milk
1/4 cup molasses
Pit dates and cut into 5 or 6 slices with scissors or sharp
knife. Sift flour, measure, and sift with baking powder, salt,
and baking soda. Add sugar, milk, and molasses. Add graham
flour in which dates and nuts have been dredged. Beat until
thoroughly mixed. Pour into well-oiled loaf pan. Bake in
moderate oven (375° F) 1 hour. 1 loaf.
The Household Searchlight - 1941
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Title: Grapenut Bread
Keywords: Breads, Quick, 1941
1 cup Grapenuts
2 cups milk
1/2 cup sugar
1 tsp salt
1 egg, well beaten
3 cups flour
4 tsp baking powder
Combine grapenuts, egg, and milk. Let stand 1/2 hour, add sugar.
Sift flour, measure, and sift with baking powder and salt. Add
to first mixture. Mix thoroughly. Pour into well-oiled loaf
pan. Bake in moderate oven (400 F) about 1 hour. 1 loaf.
Mrs. George Hale, Geary, OK.
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Title: Raisin Bran Bread
Keywords: Breads, Quick, 1941
1 egg, well beaten
1 cup bran
2 cups white flour
1/2 cup sugar
1 cup sour milk
2 Tbsp melted shortening
1/2 cup raisins
1/4 cup molasses
1/4 tsp baking soda
1 tsp salt
3 tsp baking powder
Combine molasses, shortening, sugar, bran, raisins, egg, and
milk. Sift flour, measure, and sift with baking soda, baking
powder, and salt. Combine with the first mixture. Beat well.
Pour into well-oiled loaf pan. Bake in moderate oven (375° F)
1 hour. 1 loaf.
Annebel Beasley, Johnson City, TN.
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Title: Prune Bread
Keywords: Breads, Quick, 1941
1/2 cup sugar
1 Tbsp shortening
1 egg, well beaten
1 cup sour milk
1 square chocolate, melted
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
4 tsp baking powder
2 1/2 cups flour
1 cup prunes
1/2 cup raisins
Wash prunes, cover with water and boil 10 minutes. Add 1/4 cup
sugar and simmer 5 minutes. Drain, cool, remove pits and cut
prunes in quarters. Cream 1/4 cup sugar and shortening. Add
egg, milk, and chocolate which has been melted over warm water.
Sift flour, measure, and sift with baking soda, baking powder,
salt, and cinnamon. Add to creamed sugar and shortening mixture.
Add fruit and mix until well blended. Pour into well-oiled bread
pan. Bake in moderate oven (375° F) about 50 minutes. 1 small
loaf. If desired a Graham Prune Bread may be made by
substituting 1 cup graham flour for 1 cup white flour.
The Household Searchlight - 1941
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Title: Apple Breakfast Bread
Keywords: Breads, Quick, 1941
2 cups flour
1 tsp salt
2 Tbsp brown sugar
3/4 cup milk
1 tsp cinnamon
2 Tbsp melted butter or butter substitute
3 apples
4 tsp baking powder
4 Tbsp shortening
2 cups chopped raisins
1 egg, well beaten
2 Tbsp brown sugar
Sift flour, measure, and sift with baking powder, salt, and
sugar. Cut in shortening and add raisins. Add sufficient milk
to which egg has been added to make a stiff dough. Mix
thoroughly. Pour into well-oiled shallow pan. Brush dough with
melted butter. Pare, quarter, and core apples and cut in thin
slices. Arrange in rows in the dough, allowing edges to overlap.
Brush apples with more melted butter and sprinkle with cinnamon
and brown sugar which have been mixed together. Bake in moderate
oven (400° F) 20 minutes or until apples are tender. 9 servings.
Lola Moore, Middlesboro, KY.
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Title: Quick Graham Bread
Keywords: Breads, Quick, 1941
1/2 cup brown sugar
3/4 cup cold water
1/2 cup melted shortening
3/4 cup milk
1 cup white flour
1 1/3 tsp salt
1 tsp baking soda
2 cups graham flour
Dissolve sugar in water; add shortening and milk. Sift white
flour, measure, and sift with salt and baking soda. Add to first
mixture. Add graham flour. Mix thoroughly. Bake in well-oiled
bread pan, in moderate oven (375° F) 1 hour. 1 loaf.
The Household Searchlight - 1941
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Title: Steamed Brown Bread
Keywords: Breads, Quick, 1941
3/4 cup molasses
1 cup corn-meal
1 1/3 tsp baking soda
1 tsp salt
2 cups sour milk
1 cup white flour
1 cup graham flour
1 tsp baking powder
Sift flour, baking soda, salt, and baking powder together. Add
corn-meal and graham flour. Combine sour milk and molasses. Add
dry ingredients and stir well. Fill well-oiled 1-pound cans or
molds 2/3 full. Cover closely and steam 3 hours.
A granular cereal may be substituted for the corn-meal.
The Household Searchlight - 1941
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Title: Steamed Rye Bread
Keywords: Breads, Quick, 1941
1 cup rye flour
1 cup corn-meal
3/4 cup molasses
2 cups water
1 tsp salt
1 tsp baking soda
1/2 cup raisins
1 cup graham flour
Combine ingredients. Fill well-oiled 1-pound cans 2/3 full.
Cover closely and steam 2 hours.
Florence Taft Eaton, Concord, MA.
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Title: Spoon Bread
Keywords: Breads, Quick, 1941
2 cups cornmeal
2 1/2 cups boiling water
1 1/2 tsp salt
2 eggs, separated
1 1/2 cups sour milk
1 tsp baking soda
2 Tbsp melted shortening
Add cornmeal gradually to boiling water, stirring constantly.
Let cool. Add shortening, salt, egg yolks, milk, and baking
soda. Beat about 2 minutes and fold in stiffly beaten egg
whites. Pour into well-oiled baking dish and bake in hot oven
(435° F) about 40 minutes.
6 servings. - Grace Viall Gray, Glen Ellyn, Ill.
The Household Searchlight - 1941
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Title: Brown Sugar Bread
Keywords: Breads, Quick, 1941
3/4 cup sugar
2 Tbsp butter or butter substitute
1 egg, well beaten
3/4 cup milk
2 cups flour
2 tsp baking powder
1/4 tsp salt
Cinnamon
1/2 cup brown sugar
Cream sugar and 1 tablespoon butter, add egg. Add milk and mix
well. Add flour which has been sifted, measured, and sifted with
baking powder and salt. Pour into well-oiled pan and sprinkle
with brown sugar. Sprinkle with cinnamon and dot with butter.
Bake in hot oven (435° F) 25 minutes. 6 servings.
Mrs. C.R. Crispin, Syracuse, NY.
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Title: Hominy Corn Bread
Keywords: Breads, Quick, 1941
1 cup hominy
1 Tbsp melted shortening
2 eggs, well beaten
1/2 cup corn-meal
1/2 tsp salt
1 tsp baking powder
1 cup milk
Combine hominy, shortening, eggs, and milk. Add corn-meal, salt,
and baking powder. Let stand 5 minutes. Add 1 tablespoon more
of milk if desirable. Pour into well-oiled pan and bake in hot
oven (425° F) 35 minutes or until a rich golden brown. 6
servings.
Florence Taft Eaton, Concord, MA.
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Title: Bacon Corn Bread
Keywords: Breads, Quick, 1941
1 cup corn-meal
1 cup white flour
3 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1 egg, well beaten
1 cup sweet milk
1/4 cup diced bacon
Sift flour, measure, and sift with baking powder and salt. Add
corn-meal. Combine egg, milk, and bacon which has been crisped.
Add dry ingredients. Fill well-oiled muffin tins 2/3 full. Bake
in hot oven (450° F) 15 minutes. 10 minutes.
Mrs. Fred Snell, Erie, PA.
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Title: Bran Corn-Meal Sticks
Keywords: Breads, Quick, 1941
2 Tbsp shortening
2 Tbsp sugar
1 egg
1 cup milk
1/2 cup corn-meal
3/4 cup prepared bran
1 cup flour
1 tsp salt
3 tsp baking powder
Cream shortening. Add sugar and mix well. Add well-beaten egg,
milk, bran, and corn-meal. Sift flour, measure, and sift with
baking powder and salt. Add to first mixture, stirring only
until well blended. Pour into well-oiled pans. Bake in moderate
oven (400° F) 20 minutes. 12 bran sticks.
Betty Parkinson, Michigan Center, MI.
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Title: Sweet Milk Cakes
Keywords: Breads, Griddle-Cakes, 1941
1 1/2 cups pancake or ready-mixed flour
1 Tbsp sugar
1 cup milk
2 Tbsp melted shortening
1 egg, well beaten
Sift prepared flour, measure, and sift with sugar. Combine egg,
milk, and shortening. Add dry ingredients and beat until smooth.
Bake on hot griddle. 16 servings.
The Household Searchlight - 1941
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Title: Sour Milk Cakes
Keywords: Breads, Griddle-Cakes, 1941
2 cups flour
1 tsp salt
1/2 tsp baking powder
1 1/4 tsp baking soda
2 cups sour milk
1/2 cup sour cream
1 egg, well beaten
Sift flour, measure, and sift with baking powder, baking soda,
and salt. Add sour cream, egg, and sour milk. Beat until
smooth. Bake on hot griddle. 16 servings.
The Household Searchlight - 1941
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-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Bread Cakes
Keywords: Breads, Griddle-Cakes, 1941
1 egg yolk
3/4 cup milk
3/4 cup water
2 1/2 cups dry bread crumbs
1 egg white
2 cups flour
2 tsp salt
3 tsp baking powder
1 Tbsp melted shortening
Soak dry bread in water until soft. Squeeze as dry as possible.
Then crumble and measure. Beat egg yolk, add milk, water, bread
crumbs, and shortening. Sift flour, measure, and sift with salt
and baking powder. Add to first mixture. Mix thoroughly. Fold
in stiffly beaten egg white. Drop by tablespoonfuls on hot
griddle. Bake until well browned on both sides. 12 servings.
Mrs. J.E. Lewis, Brockton, MT.
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Title: Whole Wheat Cakes
Keywords: Breads, Griddle-Cakes, 1941
1 1/3 cups whole wheat flour
3 tsp baking powder
3/4 tsp salt
3 Tbsp sugar
1 egg, well beaten
1 cup milk
3 Tbsp melted shortening
Combine egg, shortening, and milk. Blend sugar, salt, and baking
powder with whole wheat flour. Beat until smooth. Bake on hot
griddle. 8 servings.
The Household Searchlight - 1941
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Title: Buckwheat Cakes
Keywords: Breads, Griddle-Cakes, 1941
4 cups lukewarm water
1/2 cake dry yeast
OR 1/2 cake compressed yeast
Buckwheat flour
1 Tbsp brown sugar or molasses
1 1/2 tsp salt
1/4 tsp baking soda
Soften yeast in 1 cup water. Add sugar, salt, 3 cups water, and
sufficient buckwheat flour to make a thin batter. Cover and let
rise overnight in a warm place. In the morning add baking soda
which has been dissolved in 1 tablespoon of cold water. Beat
thoroughly. Bake on hot griddle. One-half cup of the batter may
be saved and used to start a second quantity of batter.
The Household Searchlight - 1941
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Title: Rolled Oats Cakes
Keywords: Breads, Griddle-Cakes, 1941
2 cups rolled oats
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 Tbsp water
1/4 tsp maple flavoring
1 tsp baking powder
2 1/2 cups sour milk or buttermilk
2 eggs, well beaten
1 Tbsp sugar
2 Tbsp butter or butter substitute
Sift flour, measure, and sift with baking powder, baking soda,
sugar, and salt. Add to oats and milk. Add butter, water and
eggs. Beat thoroughly. Bake on hot griddle. 24 servings.
Mrs. Scott Baxter, Latty, OH.
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Title: Spice Cakes
Keywords: Breads, Griddle-Cakes, 1941
1 egg
2 cups sour milk
1 tsp baking soda
3 cups flour
1 Tbsp melted shortening
1 Tbsp sugar
1/8 tsp nutmeg
1/2 tsp salt
Beat egg and add milk, sugar, and nutmeg. Sift flour, measure,
and sift with baking soda and salt. Add to first mixture. Add
melted shortening. Mix until well blended. Bake on hot griddle
in cakes the size of a breakfast plate. Pile several together on
a hot plate, spreading each liberally with butter. Add a
sprinkling of cinnamon or nutmeg. To serve, cut through the
whole, pie-fashion. 8 servings.
Florence Taft Eaton, Concord, MA.
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Title: Plain Muffins I
Keywords: Breads, Muffins, 1941
2 cups flour
4 Tbsp sugar
3 Tbsp melted shortening
1 cup milk
3 tsp baking powder
1/2 tsp salt
1 egg, well beaten
Sift flour, measure, and sift with baking powder and salt.
Combine egg, shortening, milk, and sugar. Add dry ingredients.
Beat only until smooth. Fill well-oiled muffin tins 2/3 full.
Bake in hot oven (425° F) 15-20 minutes. 10 servings.
The Household Searchlight - 1941
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Title: Plain Muffins II
Keywords: Breads, Muffins, 1941
2 cups ready-mixed flour
3 Tbsp melted shortening
4 Tbsp sugar
1 cup milk
1 egg, well beaten
Sift prepared flour, measure, and sift. Combine egg, shortening,
milk, and sugar. Add sifted flour and beat only until smooth.
Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F)
15-20 minutes. 10 servings.
The Household Searchlight - 1941
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Title: Whole Wheat Muffins
Keywords: Breads, Muffins, 1941
2 cups whole wheat flour
2 Tbsp melted shortening
1 tsp baking powder
1 tsp baking soda
1 egg
2 Tbsp sugar
1/2 tsp salt
1 1/2 cups sour milk
Mix all dry ingredients thoroughly (do not sift); add shortening,
unbeaten egg, and sour milk. Beat only until smooth. Fill
well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) about
25 minutes. If sour cream is used, omit 2 tablespoons of
shortening. One-half cup chopped raisons may be added. 12
servings.
The Household Searchlight - 1941
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Title: Rice Muffins
Keywords: Breads, Muffins, 1941
1 cup cold cooked rice
2 eggs, well beaten
1/2 tsp salt
3 tsp baking powder
1 cup milk
4 Tbsp melted shortening
2 Tbsp sugar
1 1/2 cups flour
Sift flour, measure, and sift with baking powder and salt.
Combine rice, milk, eggs, shortening, and sugar. Add dry
ingredients. Beat only until smooth. Fill well-oiled muffin
tins 2/3 full. Bake in hot oven (435° F) about 30 minutes.
8 servings.
Mrs. W.B. Baker, Pueblo, CO.
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Title: Bran Muffins
Keywords: Breads, Muffins, 1941
1/4 cup sugar
2 Tbsp shortening
1 egg, well beaten
1 cup sour milk
1/8 tsp salt
1 cup bran
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
Cream shortening and sugar together. Add egg, milk, bran, flour,
baking soda, baking powder, and salt. Mix well. Fill well-oiled
muffin tins 2/3 full. If sour cream is used omit 1 tablespoon
shortening. Bake in hot oven (435° F) about 40 minutes. 12
servings.
Grace Viall Gray, Glen Ellyn, IL.
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Title: Corn-Meal Muffins
Keywords: Breads, Muffins, 1941
1 cup corn-meal
2 Tbsp brown sugar
3/4 tsp baking soda
2 eggs, well beaten
1 1/2 cups sour milk
1 cup flour
1 tsp salt
1 tsp baking powder
1/4 cup melted bacon fat
Sift flour, measure, and sift with baking soda, salt, and baking
powder. Mix with corn-meal. Combine bacon fat, sugar, and eggs.
Add sour milk and combine with dry ingredients. Beat only until
smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven
(435° F) 15-20 minutes. 8 servings.
The Household Searchlight - 1941
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Title: Rolled Oats Muffins
Keywords: Breads, Muffins, 1941
1 1/2 cups rolled oats
1/4 cup sweetened condensed milk
3/4 cup hot water
2 Tbsp corn sirup
2 eggs
1/2 tsp salt
3/4 cup flour
4 tsp baking powder
2 Tbsp cooking oil
Pour hot water and condensed milk over rolled oats and let stand
1/2 hour. Add sirup, cooking oil, and beaten egg yolks. Sift
flour, measure, and sift with baking powder and salt. Add to
first mixture. Beat only until smooth. Fold in stiffly beaten
egg whites. Fill well-oiled muffin tins 2/3 full. Bake in hot
oven (425° F) 20 minutes. 10 servings.
The Household Searchlight - 1941
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Title: Spice Muffins
Keywords: Breads, Muffins, 1941
2 cups flour
1 egg, well beaten
1/2 cup sugar
1 cup milk
1/4 cup melted shortening
1 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
3 tsp baking powder
1 tsp salt
Sift flour, measure, and sift with spices, baking powder, and
salt. Combine egg, sugar, shortening, and milk. Add dry
ingredients. Beat only until smooth. Fill well-oiled muffin
tins 2/3 full. Bake in hot oven (425° F) 15-20 minutes. 12
servings.
Mrs. Charles Colgrove, Jersey City, NJ.
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Title: Ginger Cheese Muffins
Keywords: Breads, Muffins, 1941
Prize winning recipe
2 cups flour
3 tsp baking powder
1/4 tsp baking soda
1/2 tsp ginger
1/4 tsp salt
1 egg, well beaten
1/2 cup milk
1/2 cup molasses
4 Tbsp melted shortening
3/4 cup grated cheese
Sift flour, measure, and sift with salt, ginger, baking soda, and
baking powder. Combine egg, milk, and molasses. Add to dry
ingredients, stirring constantly. Beat only until smooth. Add
shortening, and fold in grated cheese. Fill well-oiled muffin
tins 2/3 full. Bake in hot oven (425° F) 10-15 minutes. 16
servings.
Mrs. Bernice Owens, Venue, PA.
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Title: Popcorn Muffins
Keywords: Breads, Muffins, 1941
1 1/2 cups flour
3/4 cup ground popped corn
3 tsp baking powder
1 tsp salt
1 Tbsp sugar
2 Tbsp melted shortening
1 cup milk
1 egg, well beaten
Sift flour, measure, and sift with baking powder, salt, and
sugar. Add milk, popped corn, egg, and shortening. Fill
well-oiled muffin tins 2/3 full. Bake in hot oven (435° F) 25
minutes. 6 servings.
Grace Viall Gray, Glen Ellyn, IL.
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Title: Baking Powder Biscuits I
Keywords: Breads, Biscuits, 1941
3 cups flour
4 tsp baking powder
1 tsp salt
6 Tbsp shortening
1 cup milk
Sift flour, measure, and sift with baking powder and salt. Cut
in shortening with 2 spatulas. Add milk. Turn onto lightly
floured board. Knead lightly and pat into sheet 1/2 inch thick.
Cut with floured cutter. Bake in hot oven (450° F) 12 minutes.
16 servings.
The Household Searchlight - 1941
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Title: Baking Powder Biscuits II
Keywords: Breads, Biscuits, 1941
3 cups ready-mixed flour
7 Tbsp shortening
1 cup milk
Sift flour, measure, and sift. Cut in shortening with 2
spatulas. Add milk. Turn onto lightly floured board. Knead
lightly and pat into sheet 1/2 inch thick. Cut with floured
cutter. Bake in hot oven (450° F) 12 minutes. 16 servings.
The Household Searchlight - 1941
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Title: Sour Cream Biscuits
Keywords: Breads, Biscuits, 1941
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup sour cream
3 Tbsp baking powder
Sift flour, measure, and sift with salt, baking powder, and
baking soda. Mix with cream to the consistency of a roll dough,
adding 1 teaspoon sweet milk or water if too stiff. Turn onto
lightly floured board. Knead lightly. Pat into sheet 1/2 inch
thick. Cut with floured cutter. Place in well-oiled pan and
bake in hot oven (450° F) about 12 minutes. 12 servings.
Crace Viall Gray, Glen Ellyn, IL.
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Title: Ham Biscuits
Keywords: Breads, Biscuits, 1941
2 cups flour
2 tsp baking powder
2/3 cup milk
1/4 cup mince ham
1/2 tsp salt
4 Tbsp shortening
1/2 tsp prepared mustard
2 Tbsp melted butter or butter substitute
Sift flour, measure, and sift with baking powder and salt. Cut
in shortening and add milk gradually until soft dough is formed.
Turn onto lightly floured board. Knead lightly. Pat into sheet
1/2 inch thick. Cut with floured cutter. Lay half of biscuits
in well-oiled pan, brush with melted butter. Put 1/2 teaspoon
ham which has been combined with mustard on each; top with the
rest of the rounds. Brush with milk, and bake in hot oven
(450° F) about 12 minutes. Serve hot. An inch square of bacon
may be used instead of the ham in each biscuit. 12 servings.
Florence Taft Eaton, Concord, MA.
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Title: Drop Biscuits
Keywords: Breads, Biscuits, 1941
2 3/4 cups flour
4 tsp baking powder
6 Tbsp shortening
1 1/4 cups milk
1 tsp salt
Sift flour, measure, and sift with baking powder and salt. Cut
in
shortening. Add milk, stirring sufficiently to blend well. Drop
by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven
(450° F) about 12 minutes. These biscuits may be split,
buttered,
and used with various fruits as the basis for an emergency
shortcake. 14 servings.
The Household Searchlight - 1941
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-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Fruit Biscuits
Keywords: Breads, Biscuits, 1941
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 1/2 Tbsp shortening
1 Tbsp sugar
3/8 cup milk
1/4 cup chopped raisins
1/4 tsp cinnamon
1 Tbsp melted butter or butter substitute
Sift flour, measure, and sift with salt and baking powder. Cut
in shortening. Add milk to form soft dough. Turn onto lightly
floured board. Pat into sheet 1/2 inch thick. Knead lightly.
Spread 1/2 of dough with melted butter, sugar, cinnamon, and
raisins. Fold dough 1/2 over. Cut with floured cutter. Place
on un-oiled baking sheet. Bake in hot oven (450° F) about 10
minutes. 6 servings.
Mrs. Maude Roberson, Richmond, VA.
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Title: Orange Biscuits
Keywords: Breads, Biscuits, 1941
3 cups flour
1 tsp salt
4 tsp baking powder
1 orange
4 Tbsp shortening
3 Tbsp sugar
1 cup milk
2 Tbsp melted butter or butter substitute
Sift flour, measure, and sift with baking powder, salt, and 1
tablespoon sugar. Cut in shortening. Add milk to form soft
dough. Turn onto lightly floured board. Knead lightly. Pat
into sheet 1/2 inch thick. Spread with butter, and 2 tablespoons
sugar dissolved in orange juice. Sprinkle with grated orange
rind. Roll like jelly roll and cut in slices 1/2 inch thick.
Place cut side down in well-oiled pan. Cover and allow to stand
10 minutes. Bake in hot oven (450° F) 15 minutes. 12 servings.
The Household Searchlight - 1941
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Title: Whey Biscuits
Keywords: Breads, Biscuits, 1941
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 cup whey
1 tsp salt
4 Tbsp shortening
Sift flour, measure, and sift with baking powder, baking soda,
and salt. Work in shortening with the finger tips, or cut in
with 2 spatulas. Add sufficient whey to form a soft roll dough.
Turn onto lightly floured board. Knead lightly. Pat into sheet
3/4 inch thick. Cut with floured cutter. Place on slightly
oiled baking sheet. Bake in hot oven (450° F) about 10 minutes.
10 servings.
Olive C. Leary, Hastings, MI.
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Title: Cheese Biscuits
Keywords: Breads, Biscuits, 1941
Prize winning recipe
1 cup flour
3 tsp baking powder
1 Tbsp butter or butter substitute
1/2 cup milk
1/4 tsp salt
1/2 cup grated cheese
Sift flour, measure, and sift with baking powder and salt. Work
in butter and cheese with 2 spatulas or tips of fingers. Add
milk. Mix quickly and lightly. Drop by teaspoonfuls on
well-oiled baking sheet. Bake in hot oven (450° F) 12 minutes.
8 servings.
The Household Searchlight - 1941
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-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Sweet Milk Waffles I
Keywords: Breads, Waffles, 1941
1 1/3 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp sugar
2 eggs
1/4 cup melted butter or butter substitute
1 cup sweet milk
Sift flour, measure, and sift with salt and baking powder. Beat
egg yolks until light and foamy. Add sugar and shortening. Mix
well. Add milk alternately with sifted dry ingredients to egg
mixture. Fold in stiffly beaten egg whites. Bake in hot waffle
iron. 6 servings.
The Household Searchlight - 1941
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Title: Sweet Milk Waffles II
Keywords: Breads, Waffles, 1941
1 1/3 cups ready-mixed flour
2 eggs
1/4 cup melted shortening
1 cup sweet milk
1 tsp sugar
Sift flour, measure, and sift. Beat egg yolks until light and
foamy. Add sugar and shortening. Mix well. Add milk
alternately with flour to egg mixture. Fold in stiffly beaten
egg whites. Bake in hot waffle iron. 6 servings.
The Household Searchlight - 1941
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Title: Sour Milk Waffles
Keywords: Breads, Waffles, 1941
1 1/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup melted shortening
1 cup sour milk
1 tsp sugar
2 eggs
Sift flour, measure, and sift with salt and baking soda. Beat
egg yolks until light and foamy. Add sugar and shortening. Mix
well. Add milk alternately with sifted dry ingredients to egg
mixture. Fold in stiffly beaten egg whites. Bake in hot waffle
iron. 6 servings.
The Household Searchlight - 1941
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Title: Cereal Waffles
Keywords: Breads, Waffles, 1941
1 cup flour
2 tsp baking powder
4 Tbsp melted shortening
1/2 cup chopped raisins
1 cup uncooked granular cereal
1 tsp salt
1 cup milk
1 egg, well beaten
1 Tbsp sugar
Sift flour, measure, and sift with sugar, salt, and baking
powder. Add cereal, and combine with egg, shortening, milk, and
raisins. Bake in hot waffle iron. Serve with maple sirup and
butter. 6 servings.
The Household Searchlight - 1941
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Title: Whole Wheat Waffles
Keywords: Breads, Waffles, 1941
1 1/3 cups whole wheat flour
3/4 tsp salt
2 tsp baking powder
2 Tbsp sugar
1 cup milk
4 Tbsp melted shortening
2 eggs
Beat egg yolks well;p add milk and shortening. Combine salt,
sugar, and flour. Add to first mixture. Beat until smooth.
Fold in stiffly beaten egg whites. Sift baking powder lightly
over the mixture and fold in quickly. Bake in hot waffle iron.
6 servings.
The Household Searchlight - 1941
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Title: Chocolate Waffles
Keywords: Breads, Waffles, 1941
1/2 cup shortening
1 cup sugar
2 eggs
2 squares chocolate
1/4 tsp salt
1 1/2 cups cake flour
1/2 tsp vanilla
2 baking powder
1/2 cup milk
Cream shortening and sugar. Add well-beaten egg yolks. Melt
chocolate over hot water, and add to creamed shortening and sugar
mixture. Mix thoroughly. Sift flour, measure, and sift with
baking powder and salt, and add alternately with milk to
chocolate mixture. Add flavoring. Fold in stiffly beaten egg
whites. Bake in hot waffle iron. Serve with hot sirup, whipped
cream, or ice cream. 4 servings.
Mrs. Lula Larson, Washburn, ND
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Title: Corn-Meal Waffles
Keywords: Breads, Waffles, 1941
1 1/2 cups corn-meal
1/2 cup white flour
3 tsp baking powder
3/4 cup melted shortening
1 egg, well beaten
1 cup milk
1/2 tsp salt
1 Tbsp sugar
Combine egg, shortening, milk, and corn-meal. Sift flour,
measure, and sift with baking powder, salt, and sugar. Add to
first mixture. Beat until smooth. Bake in hot waffle iron.
4 servings.
Mrs. Anne Payson, Haswell, CO.
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Title: Gingerbread Waffles
Keywords: Breads, Waffles, 1941
1 cup molasses
1/3 cup butter or butter substitute
1 1/2 tsp baking soda
1 egg, well beaten
2 cups cake flour
2 tsp ginger
1/2 tsp salt
1/2 cup sour milk
Put butter and molasses in saucepan and heat to the boiling
point. Remove from fire and beat in baking soda. Add milk and
egg. Add dry ingredients which have been sifted together. Mix
well. Bake in hot waffle iron. These are delicious served hot
with whipped cream and a sprinkling of nutmeg. 6 waffles.
Mrs. George Bates, Akron, OH.
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Title: Popovers
Keywords: Breads, Misc, 1941
2 eggs, well beaten
1/2 cup milk
1/2 cup water
1 cup flour
Salt
Combine eggs, salt, and sifted flour. Add water slowly and beat
mixture vigorously, using egg whip. Add milk, and continue
beating until batter is smooth and bubbly. Pour batter into
smoking hot, well-oiled gem pans. Bake in hot oven (430° F)
40-60 minutes or until light and dry. 6 servings.
Florence Taft Eaton, Concord, MA.
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Title: Corn Bread
Keywords: Breads, Misc, 1941
1 cup corn-meal
2 Tbsp brown sugar
3/4 tsp baking soda
2 eggs, well beaten
1 cup flour
1 tsp salt
1 tsp baking powder
1/4 cup melted shortening
1 1/2 cups sour milk
Sift flour, measure, and sift with baking soda, salt, and baking
powder. Mix with corn-meal. Combine shortening, sugar, and
eggs. Add sour milk and combine with dry ingredients. Beat only
until smooth. Fill well-oiled shallow pan 2/3 full. Bake in hot
oven (435° F) 25-30 minutes. 8 servings.
The Household Searchlight - 1941
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Title: Crackling Corn Bread
Keywords: Breads, Misc, 1941
1 1/2 cups corn-meal
1/2 tsp salt
2 Tbsp flour
2 tsp sugar
1 egg, well beaten
3 tsp baking powder
1 1/4 cups milk
1 1/2 cups cracklings
Add flour, corn-meal, sugar, salt, baking powder, egg, and milk.
Add cracklings. Beat thoroughly. Bake in well-oiled shallow pan
in hot oven (450° F) about 20 minutes, or drop by teaspoonfuls on
a hot well-oiled griddle. Fry until golden brown. 6 servings.
Virginia Cooper, New Orleans, LA.
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Title: Corn Bread Sticks
Keywords: Breads, Misc, 1941
1 1/2 cups corn-meal
1 tsp salt
1 tsp baking powder
1 Tbsp sugar
1/2 cup flour
1 tsp baking soda
2 cups sour milk
2 eggs, well beaten
3 Tbsp melted shortening
Sift flour, measure, and sift with salt, baking soda, baking
powder, and sugar. Combine eggs, milk, and shortening. Add dry
ingredients. Beat thoroughly. Fill well-oiled corn-stick pans
2/3 full. Bake in hot oven (425° F) 20-25 minutes.
12 servings.
The Household Searchlight - 1941
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Title: Gingerbread
Keywords: Breads, Misc, 1941
1 cup brown sugar
1 cup sour milk
3 cups flour
3/4 cup molasses
3/4 cup melted shortening
2 eggs, well beaten
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
Combine eggs, sugar, shortening, and molasses. Sift flour,
measure, and sift with baking soda, salt, and spices. Add
alternately with milk to first mixture. Beat until well blended.
If desired 1 cup chopped raisins may be added to batter. Pour
into well-oiled pan. Bake in moderate oven (375° F) about 40-45
minutes. The loaf may be sliced in 2 layers, and marshmallows
placed close together between the layers. Cut in squares and
garnish with whipped cream. (Soy bean or lima bean flour may be
substituted for 1 cup of the white flour.)
Mrs. J. Walker, Kansas City, MO.
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Title: Nut Gingerbread
Keywords: Breads, Misc, 1941
1 1/2 cups brown sugar
1/2 cup molasses
1/4 cup melted butter or butter substitute
1 egg, well beaten
1/2 tsp salt
1 1/2 Tbsp brown sugar
1 cup sweet milk
2 cups flour
1 tsp ginger
1 tsp baking soda
3 Tbsp chopped nuts
Sift flour, measure, and sift with baking soda, salt, and ginger.
Combine 1 1/2 cups brown sugar, molasses, butter, and eggs. Add
dry ingredients alternately with milk to sugar and molasses
mixture.
Beat until well blended. Pour into well-oiled baking pan.
Sprinkle with nuts and 1 1/2 tablespoons brown sugar. Bake in
moderate oven (375° F) about 30 minutes.
Bertha V. Hull, Alton, OH.
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Title: Bath Buns
Keywords: Breads, Misc, 1941
2 cups flour
3 Tbsp shortening
3 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1/2 lemon rind, grated
1/4 cup sugar
1 egg, well beaten
1/2 cup seedless raisins
Citron
Milk
Sift flour, measure, and sift with baking powder and salt. Cut
in shortening. Add grated lemon rind, sugar, egg, raisins, and
enough milk to make a soft dough that can be molded. Pat into
sheet 1 inch thick and cut into rounds, or mold small amounts
into round buns. Stick a bit of citron in the top of each.
Reserve a little of the egg to brush over the top. Place on
well-oiled baking sheet. Bake in hot oven (450° F) 12-15
minutes. Brush top with 1 tablespoon sugar moistened with a
little cream. Serve hot. 12 servings.
Florence Taft Eaton, Concord, MA.
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Title: Coffee Cake
Keywords: Breads, Misc, 1941
1 cake compressed yeast (2 if time is limited)
1 1/2 cups lukewarm water
1/2 cup sugar
1 3/4 tsp salt
2 Tbsp cinnamon
1 egg, well beaten
5 cups flour
1 Tbsp grated orange peel
3/4 cup chopped raisins
1/2 cup chopped nuts
1/4 cup melted shortening
Soften yeast in lukewarm water. Add 6 tablespoons of sugar, the
salt, melted shortening, and egg. Add raisins, orange peel, and
flour, beating thoroughly after each addition until a soft dough
is formed. (The dough should be softer than for bread). Cover
with a warm, damp cloth; allow to double in bulk. Work down and
form in two loaves. Place in well-oiled pans. Sprinkle with
chopped nuts, cinnamon, and 2 tablespoons sugar. Allow to double
in bulk. Bake in hot oven (425° F) 30 minutes. 2 small loaves.
The Household Searchlight - 1941
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Title: Cinnamon Breakfast Cake
Keywords: Breads, Misc, 1941
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 cup seedless raisins
2 Tbsp sugar
1 tsp cinnamon
4 Tbsp brown sugar
4 Tbsp shortening
1 egg, well beaten
1/2 cup milk
1 Tbsp melted butter or butter substitute
Sift flour, measure, and sift with baking powder, and salt. Add
brown sugar; cut in shortening with 2 spatulas. Add egg and
sufficient milk to form a soft dough. Add raisins. Spread in
well-oiled and floured cake tin. Pour melted butter over top of
cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in
hot oven (435° F) 20-25 minutes.
Mrs. Murray Nevin, Stoneboro, PA.
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Title: Breakfast Scones
Keywords: Breads, 1941
2 cups flour
2 eggs, well beaten
3 tsp baking powder
2 Tbsp sugar
1 tsp salt
2 Tbsp butter or margarine
Cold water
Sift flour, measure, and sift with baking powder, salt, and
sugar. Rub in butter with tips of fingers or cut in with 2
spatulas. Add eggs and sufficient water to make a soft dough.
Turn onto lightly floured board and pat into sheet 1 inch thick.
Cut into rounds or squares. Fold over double and brush with
milk. Place on slightly oiled baking sheet. Dust with sugar and
bake in hot oven (450 F) about 15 minutes.
8 servings. C.M. Yockey, Denver, CO.
The Household Searchlight - 1941
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Title: Potato Scones
Keywords: Breads, Misc, 1941
1 1/2 cups flour
3/4 tsp salt
1 egg, well beaten
1/4 cup shortening
4 tsp baking powder
1 cup mashed potatoes
Milk
Sift flour, measure, and sift with baking powder and salt. Add
mashed potatoes and shortening which have been creamed together.
Add well-beaten egg and sufficient milk to make a roll dough.
Very little milk is necessary. Turn onto lightly floured board.
Pat into sheet 1/2 inch thick, or divide dough into 3 parts, roll
into rounds 1/2 inch thick, cut each of these into 4 pie-shaped
sections, and bake in hot oven (450° F) 12-15 minutes. Serve
hot. 8 servings.
Mrs. T.M. Purdon, Santa Ana, CA.
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Title: Corn-Meal Turnovers
Keywords: Breads, Misc, 1941
1 1/2 cups flour
3/4 cup corn-meal
2 Tbsp melted shortening
1 egg, well beaten
1/2 tsp salt
1/4 tsp baking soda
2 tsp baking powder
1 Tbsp sugar
1/2 cup milk
Sift flour, measure, and sift with sugar, salt, baking soda, and
baking powder. Add corn-meal. combine with egg, shortening, and
milk. Turn onto lightly floured board. Pat into sheet 1/2 inch
thick. Cut as for cookies. Brush tops with melted butter, and
fold half over. Place on well-oiled baking sheet. Bake in hot
oven (450° F) 10 minutes. 8 servings.
Helen King, Mishawaka, IN.
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Title: Tortillas
Keywords: Breads, Misc, 1941
1 cup corn-meal
3 tsp baking powder
3/4 cup milk
1/2 tsp salt
1 Tbsp shortening
Pour boiling salted water over corn-meal and stir. When
corn-meal is cool enough to handle, shape into thin flat cakes
and cook on an un-oiled hot griddle until brown on both sides.
8 servings.
Lillian Barker Smith, Memphis, TN.
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Title: Drop Dumplings
Keywords: Breads, Misc, 1941
2 cups flour
3 tsp baking powder
3/4 cup milk
1/2 tsp salt
1 Tbsp shortening
Sift flour, measure, and sift with baking powder and salt. Cut
in shortening. Add sufficient milk to make a drop batter. Drop
by spoonfuls into boiling liquid. Cover closely and cook about
10 minutes. The liquid must be kept boiling during the entire 10
minutes. Serve at once. 8 servings.
The Household Searchlight - 1941
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Title: Timbale Cases
Keywords: Breads, Misc, 1941
1/2 cup flour
1 egg
1/2 tsp cooking oil
1/2 cup milk
1/2 tsp salt
1 tsp sugar
Combine slightly beaten egg, milk, sugar, salt, and cooking oil.
Sift flour slowly into the mixture, beating constantly until
smooth. Set aside for 1 hour or until free from bubbles. Fry on
a timbale-iron which has been heated by immersing in deep, hot
fat (360° F). Dip heated iron into batter. Hold iron at an
angle until the bottom is covered, then lower iron into batter
until 1/2 inch from top. Hold iron straight and lower into hot
fat (360° F). Cook until case is crisp and brown. Remove from
fat; slip case from iron. Drain on crumpled, absorbent paper.
If batter slips from iron back into bowl the iron is not hot
enough. If case slips from iron into fat, the fat is too hot.
The Household Searchlight - 1941
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Title: Apple Rolls
Keywords: Breads, Misc, 1941
2 cups flour
4 tsp baking powder
3/4 cup milk
4 cups pared, sliced apples
1/4 cup brown sugar
1/2 tsp salt
1/4 cup shortening
2 Tbsp melted butter or butter substitute
1 tsp cinnamon
1 cup brown sugar
Sift flour, measure, and sift with baking powder and salt. Cut
in shortening with 2 spatulas. Add milk, Mix quickly and
lightly. Turn onto lightly floured board. Roll in oblong sheet
1/4 inch thick. Brush with melted butter. Cover with apples.
Sprinkle with 1 cup sugar and the cinnamon which have been mixed.
Roll like a jelly roll. Cut in slices 1 1/2 inches thick.
Sprinkle 1/4 cup brown sugar over bottom of well-oiled pan.
Place rolls, cut down, in pan. Bake in hot oven (425° F) about
40 minutes. 8 servings.
Anna D. Larsen, Alpha, MN.
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Title: Peanut Butter Bread
Keywords: Breads, 1941
2 cups flour
1/2 cup sugar
4 tsp baking powder
1 cup milk
1 tsp salt
2/3 cup peanut butter
Sift flour, measure, and sift with baking powder and salt. Add
peanut butter and sugar, working peanut butter into dry
ingredients with tips of fingers. Add milk. Mix lightly but
thoroughly. Pour into well oiled baking pan. Bake in hot oven
(420 F) about 30-35 minutes.
Makes 1 small loaf.
Jessie Morgan, Hinckley, MN.
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Title: Orange Bread
Keywords: Breads, Misc, 1941
2 large oranges
1/2 cup sugar
1/3 cup boiling water
4 tsp baking powder
1 egg, well beaten
1 cup milk
3 cups flour
1/2 tsp salt
Peel oranges. Cut rind in narrow strips. Cover rind with hot
water. Boil until tender. Drain. Add sugar and 1/3 cup boiling
water. Boil 20 minutes, stirring constantly. Remove from fire.
Stir until cool. Add egg and milk. Sift flour, measure, and
sift with baking powder and salt. Add to orange mixture. Mix
thoroughly. Pour into well-oiled loaf pan. Let rise 20 minutes.
Bake in hot oven (425° F) about 1 hour. 1 loaf.
Mrs. John Perrenoud, Humboldt, KS.
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