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New England manuscript cookbook, 1880-1910
Page 3
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Ma's Yeast Bread 1/2 yeast Cake 1 pt. Milk & water (hf. & hf.) 1 spoon lard (large) suet (teaspoonful) tbs. Sugar Stir quite stiff & knead on board till quite hard. Rise till doubled in size & then roll on board cut out with cutter, grease & pinch together When kneading out use as little flour as possible. Put a little way apart on tin & bake 20 min. in hot oven. POPOVERS. Mrs. Gouvernear Ogden, New York. One egg well beaten, 1 cup sweet milk, 1 cup sifted flour, salt to taste. Drop in hot gem tins and bake quickly. BREAKFAST CORN BREAD - One and a half cups Quaker Best Cornmeal, one and a half cups flour, 2 eggs, piece of butter size of an egg, half teaspoonful of salt, one tablespoonful sugar, two teaspoonfuls baking powder. Add milk to make a thin batter. Pour into a well buttered pan and bake in a very hot oven. When serving, break the corn bread instead of cutting it.
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Ma's Yeast Bread 1/2 yeast Cake 1 pt. Milk & water (hf. & hf.) 1 spoon lard (large) suet (teaspoonful) tbs. Sugar Stir quite stiff & knead on board till quite hard. Rise till doubled in size & then roll on board cut out with cutter, grease & pinch together When kneading out use as little flour as possible. Put a little way apart on tin & bake 20 min. in hot oven. POPOVERS. Mrs. Gouvernear Ogden, New York. One egg well beaten, 1 cup sweet milk, 1 cup sifted flour, salt to taste. Drop in hot gem tins and bake quickly. BREAKFAST CORN BREAD - One and a half cups Quaker Best Cornmeal, one and a half cups flour, 2 eggs, piece of butter size of an egg, half teaspoonful of salt, one tablespoonful sugar, two teaspoonfuls baking powder. Add milk to make a thin batter. Pour into a well buttered pan and bake in a very hot oven. When serving, break the corn bread instead of cutting it.
Szathmary Culinary Manuscripts and Cookbooks
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