Lewis Carroll

Ingredients

• 4 pounds
• 4 ounce of salt a bread-mixer should be used in making this bread
• one tablespoon of salt
• three tablespoons of sugar
• three quarts of sifted flour
• 2 quarts sifted flour put into a pint measure the butter
• one-half cup of boiling water
• 2 tablespoons butter y-z teaspoon salt i tablespoon sugar 2 cups milk
• 2 cups milk
• one-half cup of milk
• 3 teaspoons sugar *<4 cup lukewarm water about 5^2 cups flour to the hot milk
• 4 cup lukewarm water about 5^2 cups flour to the hot milk
• 2 cups flour to the hot milk
• three cups of the flour
• half cups of flour to knead
• 4 cup molasses lukewarm water i tablespoon butter add the sugar
• 2 teaspoons soda i cup graham flour 24 cup molasses i teaspoon salt mix
• 24 cup molasses i teaspoon salt mix
• 24 teaspoon soda i teaspoon salt i teaspoon baking powder mix dry ingredients
• 4 cups potato water
• 2 quarts flour dissolve the yeast cake in a little warm water
• 5 cups white flour 2 tablespoons butter i tablespoon sugar il/2 cups water
• 2 tablespoons butter i tablespoon sugar il/2 cups water
• 2 cups water
• 4 cup warm water prepare
• 2 quarts graham flour l/2 cup molasses 1 pint white flour
• 2 cup molasses 1 pint white flour
• 1 pint white flour
• 2 teaspoons salt l/2 cup brown sugar
• 2 cup brown sugar
• 3 cups warm water i tablespoon butter mix the ingredients in order given
• 3 tablespoons molasses little salt bake one hour
• 2 cups milk 4 cups flour i teaspoon salt i cup chopped walnut meats
• 4 cups flour i teaspoon salt i cup chopped walnut meats
• 2 cup sugar 6 teaspoons baking powder put the sugar in a large bowl
• 6 teaspoons baking powder put the sugar in a large bowl
• 2 ounce of baking powder i teaspoon salt mix together the oatmeal
• 2 cups oatmeal yi teaspoon salt 1 cup flour 3 tablespoons butter yz cup
• 1 cup flour 3 tablespoons butter yz cup
• 3 tablespoons butter yz cup
• 4 teaspoons baking powder sift the dry ingredients together
• 2 ounces of flour butter mix the flour
• 2 teaspoons of baking powder sprinkle the meal a little at a time
• 4 teaspoon of carbonate of 8 ounces of albene
• 8 ounces of albene
• 3 cup cream il/2 cups white flour l/4 cup chopped nuts mix the milk
• 2 cups white flour l/4 cup chopped nuts mix the milk
• 4 cup chopped nuts mix the milk
• 2 teaspoons salt i tablespoon shortening boiling water scald the meal
• 1 cup corn meal ^2 cup molasses l/2 teaspoon soda i% cups milk mix
• 2 cup molasses l/2 teaspoon soda i% cups milk mix
• 2 teaspoon soda i% cups milk mix
• 2 tablespoons sugar i% cups milk ½ teaspoon salt 3 tart apples pared
• 2 quarts wheat flour 2l/2 quarts wheat flour 2 teaspoons salt
• 2 quarts wheat flour 2 teaspoons salt
• 2 teaspoons salt
• 2 quarts fine corn meal i cake yeast mix one pint each of the corn meal
• one pint each of the corn meal
• 2 cups yellow
• 4 cup lukewarm water y^ cup gluten
• 2 tablespoons butter flour
• 2 cups boiling water pour the corn meal into a dish of boiling water
• 2 cups peanut cream 2 teaspoons salt put the meal into a shallow pan
• 2 teaspoons salt put the meal into a shallow pan
• one cup being the allowance
• 3 teaspoons baking powder 2 tablespoons butter sift together the flour
• 2 tablespoons butter sift together the flour
• 2 tablespoons baking powder sift the salt
• 2 cups white flour \yz cups cream i teaspoon salt sift the flour
• 4 cups boiling water ½ teaspoon salt 2 tablespoons butter dissolve the sugar
• 2 tablespoons butter dissolve the sugar
• 2 tablespoons butter }/2 teaspoon salt mix the dry ingredients together
• 2 teaspoon salt mix the dry ingredients together
• 2 cup butter j/4 cup of water
• 4 cup of water
• 2 drops of essence of vanilla put the pine kernels twice through a nut mill
• 2 cups flour 2 tablespoons butter 4 teaspoons baking powder i cup milk
• 2 tablespoons butter 4 teaspoons baking powder i cup milk
• 4 teaspoons baking powder i cup milk
• 2 tablespoons butter 4 teaspoons baking powder y-2
• 4 teaspoons baking powder y-2
• 2 cups of flour 2 teaspoons citron finely chopped t/2
• 2 teaspoons citron finely chopped t/2
• 4 teaspoons baking powder mix the flour
• 2 tablespoons melted butter 4 teaspoons baking powder sift the salt
• 4 teaspoons baking powder sift the salt
• 1 cup milk t/\
• 2 cups flour }4 cup warm water make a sponge of these ingredients
• 4 cup warm water make a sponge of these ingredients
• one-quarter cup of milk
• 2 tablespoons warm water scald the milk
• two tablespoons melted butter
• one-half cup chopped nuts
• one-half cups flour
• 2 teaspoons baking powder 2 tablespoons melted butter i teaspoon salt mix
• 2 tablespoons melted butter i teaspoon salt mix
• 2 teaspoon salt 4 teaspoons baking powder sift the baking powder
• 4 teaspoons baking powder sift the baking powder
• 4 teaspoons baking powder put the dates in cold water
• 2 tablespoons melted butter 5 teaspoons baking powder 2 tablespoons sugar mix
• 5 teaspoons baking powder 2 tablespoons sugar mix
• 2 tablespoons sugar mix
• 2 tablespoons butter 54 cup warm water scald the milk
• 54 cup warm water scald the milk
• 2 tablespoons sugar i tablespoon butter pinch of salt sift flour
• 3 teaspoons baking powder 3 tablespoons melted butter mix the bran
• 3 tablespoons melted butter mix the bran
• 1 teaspoon soda i cup milk ½ teaspoon salt 2^2 tablespoons molasses mix
• 2 tablespoons molasses mix
• 2 cups bran y>
• 1 teaspoon soda il/2 cups sour milk i teaspoon salt sift the dry ingredients
• 2 cups sour milk i teaspoon salt sift the dry ingredients
• 4 cup raisins mix molasses
• 2 ounces of butter ^2 pint of milk rub the butter
• 2 pint of milk rub the butter
• 2 cups of flour a pinch of salt 1/2 pint of milk rub the butter
• 1/2 pint of milk rub the butter
• 2 teaspoon soda */2
• 2 teaspoon tartaric acid 2 ounces of butter rub the tartaric acid
• 2 ounces of butter rub the tartaric acid
• 1 cup flour 2 tablespoons butter warm water mix the dry ingredients
• 2 tablespoons butter warm water mix the dry ingredients
• 4 tablespoons grated american cheese melt the butter
• 2 tablespoons of butter desired flavor i cup of milk mix all the ingredients
• 2 cups of flour i teaspoon of salt i cup of water mix
• 1 teaspoon of butter l/4 teaspoon of salt ll/4 cups of flour heat the butter
• 4 teaspoon of salt ll/4 cups of flour heat the butter
• 4 cups of flour heat the butter
• 4 ounces of flour a pinch each of cayenne
• 2 ounces of grated cheese pounded mace
• 2 ounces of butter rub the butter into the flour
• 2 ounces of parmesan cheese 2 ounces of butter pepper grate the cheese
• 2 ounces of butter pepper grate the cheese
• 54 cup butter yz cup ice water i ounce of cheese make plain pastry of the flour
• a pint of water
• a piece of butter half the size of a walnut
• a pint of water mix the flour
• a cup of raw rice to make three-quarters of a cup of boiled rice
• a cup of boiled rice
• a cup of luke- warm water
• a pinch of salt 1/2 pint of milk rub the butter
• 2 ounces of flour 1^4 pints of water y^ ounce of yeast ^4 ounce of salt a brea
• 4 pints of water y^ ounce of yeast ^4 ounce of salt a bread-mixer should be
• four equal parts
• 6 meatless cookery long enough
• one yeast cake
• two table* spoons melted butter
• half milk
• four loaves
• 2 cake compressed yeast ^ tablespoon of salt yz tablespoon sugar il/2 quarts s
• 17 self-rising bread i/2 cup cornmeal 2^ cups flour l/2 cup scalded milk 2
• 2 cup cornmeal 2^ cups flour l/2 cup scalded milk 2 tablespoons butter y-z t
• 2 cup scalded milk 2 tablespoons butter y-z teaspoon salt i tablespoon sugar
• 2 cups scalded milk 1^/2 teaspoons salt 3 tablespoons butter i yeast cake diss
• 2 teaspoons salt 3 tablespoons butter i yeast cake dissolved 2-3 teaspoons sug
• 3 tablespoons butter i yeast cake dissolved 2-3 teaspoons sugar *<4 cup lukewarm
• 3 teaspoons sugar *<4 cup lukewarm water about 5^2 cups flour to the hot mil
• one-third inch in thickness
• one inch apart in buttered pans
• 8 meatless cookery whole wheat bread 2 cups scalded milk 3 cups whole wheat
• 2 cups scalded milk 3 cups whole wheat flour i teaspoon salt 2 cups white flour
• 3 cups whole wheat flour i teaspoon salt 2 cups white flour i yeast cake disso
• 2 cups white flour i yeast cake dissolved in ^ cup *4 cup molasses lukewarm wa
• 2 cups sour milk i cup rye meal 2^/2 teaspoons soda i cup graham flour 24 cu
• 4 cups sweet milk i cup graham flour 24 teaspoon soda i teaspoon salt i teas
• 24 teaspoon soda i teaspoon salt i teaspoon baking powder mix dry ingredient
• 19 fruit bread 2*4 cups potato water
• 2 tablespoons butter 3 teaspoons salt i pound raisins i tablespoon sugar i yea
• 3 teaspoons salt i pound raisins i tablespoon sugar i yeast cake 2 quarts fl
• two medium-sized potatoes in a little more than a pint of water
• 2 teaspoons salt 5 cups white flour 2 tablespoons butter i tablespoon sugar
• 2 yeast cake dissolved in *4 cup warm water prepare
• 20 meatless cookery set in a warm place
• half full
• 2 cups graham flour 1^/2 cups white flour 3 teaspoons sugar 3 teaspoons baking
• 2 cups white flour 3 teaspoons sugar 3 teaspoons baking powder \y^ cups wate
• 3 teaspoons sugar 3 teaspoons baking powder \y^ cups water 3 tablespoons molas
• 3 teaspoons baking powder \y^ cups water 3 tablespoons molasses little salt
• one loaf
• two buttered tins
• one side
• 21 scotch oaten cakes 2 cups oatmeal yi teaspoon salt 1 cup flour 3 tables
• 24 cup yellow corn meal y* teaspoon salt il/4 cups flour i tablespoon melted b
• 4 cups flour i tablespoon melted butter 2 tablespoons sugar i cup milk 4 tea
• 2 tablespoons sugar i cup milk 4 teaspoons baking powder sift the dry ingred
• 2 ounces of butter yz pound of flour *4 pint of milk yz teaspoon of baking p
• 4 pint of milk yz teaspoon of baking powder the potatoes should be quite dry
• 22 meatless cookery pancakes ½ pint of milk i teaspoon baking powder 2 ou
• 4 tablespoons of buckwheat meal ^ pint of milk 2 teaspoons of baking powder
• 8 ounces of flour a small teaspoon of baking pow- i ounce of butter der litt
• one inch in thickness
• 12 ounces of sultanas i pound of flour *4 teaspoon of carbonate of 8 ounces
• 2 ounces of butter \y* breakrast-cups of flour l/2 teacup of milk i teacup
• 2 teacup of milk i teacup of sugar baking powder rub the butter into the flo
• 24 meatless cookery ash cake i quart corn meal 2 teaspoons salt i tablespoon
• one cabbage leaf under the cakes
• one over
• 2 cups graham flour i teaspoon salt 1 cup corn meal ^2 cup molasses l/2 teaspo
• 2 cups white corn meal i teaspoon cream of tartar 2 tablespoons sugar i% cups mi
• 3 tart apples pared
• 2 quarts fine corn meal il/2 quarts wheat flour 2l/2 quarts wheat flour 2 teas
• 25 dough should be just thick enough to knead without danger of its sticking t
• 3 teaspoons salt der named i tablespoon sugar il/2 cups boiling water pour t
• 2 quarts yellow corn meal y> cup molasses 2 teaspoons salt i quart rye flour
• 2 teaspoons salt i quart rye flour boiling water i yeast cake 26 meatless co
• 26 meatless cookery mix the corn meal
• 2 cup raisins i cup milk ½ cup zante raisins i teaspoon salt ½ cup cream
• 27 parched corn meal biscuits i cup yellow corn meal 2 cups peanut cream 2
• one-half inch thick
• 28 meatless cookery corn meal rolls il/2 cups wheat flour ^2 cup milk y$ c
• 2 cups wheat flour ^2 cup milk y$ cup corn meal i teaspoon salt 3 teaspoons
• 2 cup milk y$ cup corn meal i teaspoon salt 3 teaspoons baking powder 2 tabl
• 2 cups flour 2 cups milk yz teaspoon salt i tablespoon melted butter 2 table
• 2 cups milk yz teaspoon salt i tablespoon melted butter 2 tablespoons baking
• 2 cups graham flour 2 tablespoons sugar 2 cups white flour \yz cups cream i
• 2 tablespoons sugar 2 cups white flour \yz cups cream i teaspoon salt sift
• two inch lengths
• 29 corn pone i pint cornmeal i teaspoon sugar 1^4 cups boiling water y2 te
• 4 cups boiling water ½ teaspoon salt 2 tablespoons butter dissolve the suga
• 4 cup sugar 2 tablespoons butter }/2 teaspoon salt mix the dry ingredients t
• 30 meatless cookery vanilla biscuits 4 ounces of flour 2 ounces of butter
• 4 ounces of flour 2 ounces of butter 4 ounces of pine kernels i teaspoon of ba
• 2 ounces of butter 4 ounces of pine kernels i teaspoon of baking powder 1 ou
• 4 ounces of pine kernels i teaspoon of baking powder 1 ounce of sugar 2 drops
• 1 ounce of sugar 2 drops of essence of vanilla put the pine kernels twice thro
• one inch thickness
• 2 cups flour ^4 to i cup of milk 2 tablespoons butter 4 teaspoons baking powde
• 31 fruit biscuits 2 cups of flour 2 teaspoons citron finely chopped t/2
• 2 tablespoons sugar l/$ cup seeded raisins finely 2 tablespoons butter chopped
• 2 tablespoons butter chopped 2/$ cup milk 4 teaspoons baking powder mix
• one-fourth inch thickness
• quarter inch slices
• 1 cup graham flour ^ teaspoon salt 2 tablespoons melted butter 4 teaspoons bak
• 4 yeast cake 2 cups flour }4 cup warm water make a sponge of these ingredien
• one which will not stick to the board
• 32 meatless cookery ½ cup butter softened % teaspoon cinnamon
• 2 cup butter softened 2 tablespoons cinnamon i cup currants i cup brown sugar
• 2 tablespoons cinnamon i cup currants i cup brown sugar roll the dough as
• one inch thick
• 2 cup milk 2 tablespoons sugar i teaspoon salt ^2 cake compressed yeast i cu
• 2 tablespoons sugar i teaspoon salt ^2 cake compressed yeast i cup white flo
• 2 cake compressed yeast i cup white flour 2 tablespoons warm water scald
• 33 let rise about one
• 2 cups bread flour i cup milk 2 teaspoons baking powder 2 tablespoons melted b
• 1 cup fresh blueberries £4 cup m^^ 2 tablespoons butter 2 cups sifted flour 2
• 4 cup m^^ 2 tablespoons butter 2 cups sifted flour 2 tablespoons sugar ^2 teas
• 2 tablespoons butter 2 cups sifted flour 2 tablespoons sugar ^2 teaspoon salt
• 2 cups sifted flour 2 tablespoons sugar ^2 teaspoon salt 4 teaspoons baking po
• 2 tablespoons sugar ^2 teaspoon salt 4 teaspoons baking powder sift the baki
• 4 cup butter 2 cups white flour l/4 cup sugar ^2 teaspoon salt y^ cup milk y
• 2 cups white flour l/4 cup sugar ^2 teaspoon salt y^ cup milk y-z pound date
• 4 cup sugar ^2 teaspoon salt y^ cup milk y-z pound dates 4 teaspoons baking
• 2 teaspoon salt y^ cup milk y-z pound dates 4 teaspoons baking powder put
• 24 cup hot cooked rice 1/2 teaspoon salt 2 tablespoons melted butter 5 teaspoo
• 1/2 teaspoon salt 2 tablespoons melted butter 5 teaspoons baking powder 2 ta
• 2 tablespoons melted butter 5 teaspoons baking powder 2 tablespoons sugar mi
• 1 pint of milk scalded y? teaspoon salt ^2 yeast-cake 2^ cups of flour 2 table
• 2 yeast-cake 2^ cups of flour 2 tablespoons butter 54 cup warm water scald t
• half full of batter
• 35 bran gems i cup sterilized bran i teaspoon salt i cup graham flour i ta
• 2 cups bran 1 teaspoon soda i cup milk ½ teaspoon salt 2^2 tablespoons mola
• 3 tablespoons molasses 1 teaspoon soda il/2 cups sour milk i teaspoon salt
• 2 tablespoons molasses i cup entire wheat flour 2 cups milk i teaspoon salt i
• 2 cups milk i teaspoon salt i cup bran 3 teaspoons baking powder y± cup engl
• 3 teaspoons baking powder y± cup english walnut meats l/4 cup raisins mix mo
• 36 meatless cookery scones
• 2 cups of flour i teaspoon baking powder 2 ounces of butter ^2 pint of milk
• 4 ounces of butter il/2 teaspoons of baking powder 2 cups of flour a pinch
• 2 teaspoons of baking powder 2 cups of flour a pinch of salt 1/2 pint of mil
• 3 tumblers of flour i teaspoon carbonate of soda i tumbler of sweet milk i teasp
• 37 possible
• eight wedge-shaped divisions
• 3 tablespoons butter i teaspoon salt 4 tablespoons flour few grains cayenne
• 4 tablespoons flour few grains cayenne 4 tablespoons grated american cheese
• one inch apart
• 2 cups of flour 3/2 teaspoon salt 4 teaspoons of baking powder grated cheese s
• 3/2 teaspoon salt 4 teaspoons of baking powder grated cheese sufficient to giv
• 4 teaspoons of baking powder grated cheese sufficient to give 2 tablespoons of b
• two parts
• one half
• 38 meatless cookery cheese biscuits
• 4 teaspoons of baking powder 2 cups of flour i teaspoon of salt i cup of wat
• 2 tablespoons of parmesan cheese 1 teaspoon of butter l/4 teaspoon of salt l
• 2 ounces of cheddar cheese 2 ounces of flour 2 ounces of parmesan cheese 2 oun
• 2 ounces of flour 2 ounces of parmesan cheese 2 ounces of butter pepper gr
• 54 cup butter yz cup ice water i ounce of cheese make plain pastry of the fl
• one-fourth inch in thickness
• one-fourth inch in thick- ness
• one-fourth inch wide
• butter half the size of a walnut
• salt
• cinnamon
• cayenne
• pepper

Directions

1. 4 pounds and 2 ounces of flour 1^4 pints of water Y^ ounce of yeast ^4 ounce of salt

2. A bread-mixer should be used in making this bread. Best seconds flour is better than superfine flour. The water must be warm, but not too hot to bear the hand in. Dissolve the yeast in the water; add the salt, and stir all well together. Pour the liquid into the bread-mixer. Now add the flour which must be sifted. Fasten the top on the mixer, and turn the handle for exactly three minutes. Remove the cover, and have ready a well-floured pastry-board. Take a large knife and remove the dough from the central screw, divide it into four equal parts, and place each part in a well- greased bread-tin. Let the tins stand in a warm place for one hour to rise. The plate rack above an ordinary kitchen stove is a good place. Then put them in a very moderately heated oven, and after the first twenty minutes increase the heat until it is hot, but not so hot as is required for pastry. The loaves must bake for an hour. Bread is much better baked in tins; but if tins are not used, the dough must be di- vided into four, and formed into round cakes and placed on the oven shelves, which must be first floured. Three-quarters of an hour to rise, and the same to bake will then be quite

3. 1 6 MEATLESS COOKERY

4. long enough. Great care should be taken in weighing and measuring the quantities.

5. WHITE BREAD

6. In a quart measure, dissolve one yeast cake, add one tablespoon of salt, three tablespoons of sugar, two table* spoons melted butter. Fill the measure half milk and half water, lukewarm, and pour into bread-mixer. Add three quarts of sifted flour, and turn the handle for ten or fifteen minutes. Cover and let it rise until double in bulk; when properly risen, turn the handle a few times to collect the dough on the kneading blade, and remove to the board. This makes four loaves.

7. MILK BREAD

8. Scalded milk il/2. tablespoons butter

9. l/2 cake compressed yeast ^ tablespoon of salt

10. YZ tablespoon sugar il/2 quarts sifted flour

11. Put into a pint measure the butter, salt and one-half cup of boiling water. Fill it up with scalded milk. When luke- warm, stir and pour into bread-mixer, keeping back enough of the liquid to thoroughly dissolve the yeast. Add the dis- solved yeast to the other liquids in the bread-mixer and lastly, the sifted flour, slightly warmed. Knead five minutes in the mixer. Set away in a warm place for one and one-half hours or until the dough is light. Knead again for five minutes. Set away in a warm place for an hour or more until well risen. Turn upon a molding board and shape in loaves. Place in buttered pans, and put in a warm place until light. Bake in a hot oven three-fourths of an hour. Remove from the pan and place the loaves in such a position that the air will reach all sides. This will form a crisp crust. To ob- tain a soft crust, wrap in a cloth.

12. BREAD, ETC. 17

13. SELF-RISING BREAD

14. i/2 cup cornmeal 2^ cups flour

15. l/2 cup scalded milk 2 tablespoons butter

16. Y-Z teaspoon salt i tablespoon sugar

17. 2 cups milk and water I teaspoon salt

18. Flour to make a stiff dough

19. Scald the meal and salt with one-half cup of milk, and let it stand in a warm place over night. In the morning, set the bowl in water, as warm as the hand can bear. During the whole process keep the bread at this temperature ; when this is light, add it to the remainder of the scalded milk and water which has been allowed to cool. Add the butter, sugar, salt and flour, and beat this batter thoroughly. Set it in warm water again to rise; when light, add the flour to make a stiff dough, knead well, put in pans, and when risen again, bake for about 45 minutes.

20. PARKER HOUSE ROLLS

21. 3 tablespoons butter I yeast cake dissolved 2-3 teaspoons sugar *<4 CUP lukewarm water

22. About 5^2 cups flour

23. To the hot milk, add the butter, sugar and salt. When lukewarm, add the dissolved yeast cake, and three cups of the flour. Beat thoroughly. Cover and let it rise until light. Cut down, and add about two and a half cups of flour to knead. Let it rise again. Toss on a slightly floured board. Knead and roll out to one-third inch in thickness. Cut with a large floured biscuit cutter. Dip the handle of the knife in flour, and with it make a crease through the middle of each piece. Brush one-half of each piece with melted butter, fold and press edges together. Arrange about one inch apart in buttered pans. Cover, let rise, and bake in a hot oven twelve to fifteen minutes until delicately browned.

24. 1 8 MEATLESS COOKERY

25. WHOLE WHEAT BREAD

26. i yeast cake dissolved in ^ cup *4 cup molasses lukewarm water i tablespoon butter

27. Add the sugar and salt to the milk; when lukewarm add the yeast, butter and flour. Place on a floured board and knead lightly to prevent the dough sticking to the board. Put in a warm place, and let it rise. Form into loaves and let it rise again, then bake. Add the molasses after the first raising.

28. BOSTON BROWN BREAD, NO i

29. i cup corn meal 2 cups sour milk

30. i cup rye meal 2^/2 teaspoons soda

31. I cup graham flour 24 cup molasses

32. I teaspoon salt

33. Mix and sift the dry ingredients, excepting the soda, to- gether; dissolve the soda in the sour milk, and add the molas- ses. Beat thoroughly, turn into buttered tins, and steam hours.

34. BOSTON BROWN BREAD, NO. 2

35. i cup white flour 24 CUP m°lasses

36. i cup corn meal 1^4 CUPS sweet milk

37. i cup graham flour 24 teaspoon soda

38. I teaspoon salt I teaspoon baking powder

39. Mix dry ingredients. To half of dry ingredients add soda, and to the other half, add molasses and milk, then the baking powder. Mix thoroughly. Add remaining dry in- gredients, and steam in cans for three and one-.half hours. Dry in the oven for a few minutes before serving. This makes excellent toast.

40. BREAD, ETC. 19

41. FRUIT BREAD

42. 2*4 CUPS potato water or milk 2 tablespoons butter 3 teaspoons salt i pound raisins

43. i tablespoon sugar i yeast cake

44. Dissolve the yeast cake in a little warm water. Prepare the potato water by cooking two medium-sized potatoes in a little more than a pint of water. Press through a colander, and measure. While lukewarm, add the salt, sugar, yeast, melted butter and raisins. Warm the flour slightly and add gradually to the liquid. Stir in slowly enough flour to knead well, but not enough to make a stiff dough. Keep in a warm place for one and a half hours until light. Knead and let it rise again an hour or more. Knead again lightly, and form into loaves. Let it rise in the pans about an hour then bake for forty-five minutes. If potato water is not used, the same amount of water and milk in equal quantities may be substituted.

45. CORN BREAD

46. i cup corn meal 2 teaspoons salt

47. i tablespoon sugar il/2 cups water and milk

48. ]/2 yeast cake dissolved in *4 CUP warm water Prepare and bake this recipe the same as for fruit bread, omitting the raisins.

49. SOFT GRAHAM BREAD

50. \l/2 quarts graham flour l/2 cup molasses

51. 2 teaspoons salt l/2 cup brown sugar and % CUP i cake compressed yeast honey

52. Mix the ingredients in order given, adding sufficient warm water to make a soft dough. Beat the dough thoroughly and

53. 20 MEATLESS COOKERY

54. set in a warm place for about three hours, until it is light. Then beat again, and turn it into bread pans, filling them half full. When the bread is risen to about three-fourths the height of the pan, bake in a moderate oven from 45 minutes to an hour. Graham bread should not rise as much as white bread.

55. GRAHAM BREAD

56. il/2 cups graham flour 1^/2 cups white flour

57. \y^ cups water 3 tablespoons molasses

58. Little salt

59. Bake one hour. This recipe makes one loaf.

60. NUT BREAD

61. il/2 cups milk 4 cups flour

62. i teaspoon salt I cup chopped walnut meats

63. ]/2 cup sugar 6 teaspoons baking powder

64. Put the sugar in a large bowl. Sift the flour, salt and baking powder together, and add alternately with the milk to the sugar. Lastly, fold in the chopped walnut meats, and turn into two buttered tins. Bake in a moderate oven forty minutes.

65. I pound of fine oatmeal I ounce of butter

66. ]/2 ounce of baking powder I teaspoon salt

67. Mix together the oatmeal and baking powder, rub in the butter, and make into a stiff dough with water. Roll out as thin as possible; cut into rounds with a tumbler. Butter a frying-pan, and cook a few at a time; when done on one side, turn carefully. Serve with butter or syrup. If more convenient they may be cooked on a well heated soap- stone griddle and turned with a cake lifter.

68. BREAD, ETC. 21

69. SCOTCH OATEN CAKES

70. YZ cup or more of cold water

71. Sift the flour, oatmeal and salt together, and chop the butter into it. Mix with cold water into a stiff dough. Knead and roll into very thin cakes. Roll out into a round piece and cut the circle into quarters. Bake in the toasting oven directly under, but not too near, the flame, for eight to ten minutes, until delicately browned on both sides.

72. GOLDEN CORN CAKE

73. 24 cup yellow corn meal Y* teaspoon salt

74. il/4 cups flour i tablespoon melted butter

75. Sift the dry ingredients together and mix with the milk. Add the -melted butter. Turn into a buttered pan, and bake in a quick oven twenty to thirty minutes.

76. LANCASHIRE POTATO CAKE

77. i pound of mashed potatoes 2 ounces of butter

78. YZ pound of flour *4 pint of milk

79. YZ teaspoon of baking powder

80. The potatoes should be quite dry before they are put through the potato masher. Rub the butter in the flour; then mix the potatoes and flour together. Stir in the milk, and roll out on a well-floured pastry-board about half an inch thick. Cut into cakes the size of a breakfast saucer, and bake in a quick oven. The cakes can be split and a little butter spread between, or they can be served plain. They must be sent to table very hot, and are best as a breakfast dish.

81. 22 MEATLESS COOKERY

82. ½ pint of milk i teaspoon baking powder

83. Mix the flour and baking powder together, adding the milk slowly. Put the batter aside, for at least two hours, or the pancakes will not be light. Use a six-inch frying- pan and for this size half a teacup of batter will be required and a piece of butter half the size of a walnut. Just let the butter get hot, and thoroughly grease the pan before putting in the batter. Turn with a broad-bladed knife as soon as brown, and brown on the other side. Roll when done, and sift powdered sugar over the pancakes.

84. BUCKWHEAT PANCAKES

85. 4 tablespoons of buckwheat meal ^ pint of milk

86. Sprinkle the meal a little at a time with the milk, and beat well for ten minutes; let it stand for one hour; then fry as ordinary pancakes in a small frying-pan that has had a well- greased piece of paper rubbed over it, or on a soap-stone griddle. Serve very hot with syrup or sugar.

87. DEVONSHIRE CUTROUND

88. 8 ounces of flour A small teaspoon of baking pow-

89. I ounce of butter der

90. Little less than half a pint of water

91. Mix the flour, butter and baking powder together thor- oughly; add the water. Roll out, and cut in rounds about one inch in thickness, with a tumbler. Bake in a quick oven and serve hot, cut in two and buttered. If each round is brushed lightly with milk it will be colored a richer brown but care must be taken that they are not burned.

92. BREAD, ETC. 23

93. FRUIT LOAF

94. 12 ounces of sultanas i pound of flour

95. *4 teaspoon of carbonate of 8 ounces of Albene or oil

96. soda YZ pint of milk

97. Rub the Albene and flour together; when well mixed, add the sultanas. Put the soda into the milk. Beat all thor- oughly together; put into a well-greased baking tin, and bake in a quick oven for an hour and a quarter.

98. JOHNNY CAKE

99. I breakfast-cup of Maize meal il/2 ounces of butter \Y* breakrast-cups of flour l/2 teacup of milk

100. I teacup of sugar Baking powder

101. Rub the butter into the flour, add the sugar and baking- powder; add milk to the dry ingredients, forming a very thick batter. Bake in a well-greased, shallow baking-tin, in a moderately hot oven for about three-quarters of an hour. Cut open and butter while hot; or it may be eaten cold. A teacup of sultanas may be added if liked.

102. AERATED NUT PUFFS

103. i teaspoon salt ^ cup of milk

104. j/3 cup cream il/2 cups white flour

105. l/4 cup chopped nuts

106. Mix the milk, cream and salt. Dredge the nuts in a part of the flour, and add the remainder of the flour to the milk. Beat about five minutes or until the batter is smooth and light. Lastly, fold in the chopped nuts. Bake in hot buttered gem irons, taking care to fill the cups to the level. Bake in a moderate oven for about twenty minutes.

107. Currants, raisins or chopped dates may be used instead of the nuts. These puffs should be served hot, as they become solid when cold.

108. 24 MEATLESS COOKERY

109. I quart corn meal 2 teaspoons salt i tablespoon shortening

110. Boiling water

111. Scald the meal; add the salt and shortening, and when the mixture is cool, form it into oblong cakes, adding more water if necessary. Wrap the cakes in cabbage leaves, or place one cabbage leaf under the cakes and one over them, and cover them with hot ashes.

112. INDIAN MEAL BREAD

113. il/2 cups graham flour i teaspoon salt

114. 1 cup corn meal ^2 cup molasses l/2 teaspoon soda i% cups milk

115. Mix and steam as Boston brown bread.

116. APPLE CORN BREAD

117. 2 cups white corn meal I teaspoon cream of tartar 2 tablespoons sugar i% cups milk

118. ½ teaspoon salt 3 tart apples pared and sliced

119. i teaspoon soda

120. Mix the dry ingredients, add milk, and beat thoroughly. Add the apples. Pour into a well-buttered shallow pan, and bake thirty minutes in hot oven.

121. SOUTH CAROLINA CORN BREAD

122. l*/2 quarts fine corn meal il/2 quarts wheat flour

123. 2l/2 quarts wheat flour 2 teaspoons salt

124. or i pint mashed sweet potatoes

125. 2l/2 quarts fine corn meal i cake yeast

126. Mix one pint each of the corn meal and the flour and add warm water enough to form a stiff batter. Add the yeast cake, mixed with a small amount of water. Keep this sponge in a warm place until it becomes light. Scald the meal with boiling water and as soon as it is cool enough add it to the sponge, with the flour, potatoes and salt. The

127. BREAD, ETC. 25

128. dough should be just thick enough to knead without danger of its sticking to the board. Experience will teach how much water to use to secure this end. Knead well, and put in a warm place to rise. When it is light, form into loaves, put into bread pans, and let it rise until its volume is doubled. Bake in a moderate oven.

129. It was a common, though not general, practice in New England to add cooked pumpkin to the other ingredients in making such bread as this, very much as sweet potato is used in the South. The sweet potato or pumpkin changes the flavor of the bread somewhat and apparently facilitates the rising of the dough, improves the texture of the bread, and tends to keep it moist. However, if sweet potato or pump- kin, either home cooked or canned, can not be conveniently obtained, good bread can be made without it.

130. GLUTEN AND CORN BREAD

131. 2^2 cups yellow or white corn y2 yeast cake or i cake dissolved meal in *4 CUP lukewarm water

132. Y^ cup gluten, rye or wheat 2 tablespoons butter

133. flour, preference being in or- 3 teaspoons salt

134. der named I tablespoon sugar il/2 cups boiling water

135. Pour the corn meal into a dish of boiling water. It is not sufficient merely to pour the boiling water over the meal in a cold dish. If yellow meal is used, heat it a little in addi- tion to pouring it into the boiling water, or mix meal and water and heat in a double boiler. When cool mix with the other ingredients and knead thoroughly. Place in a baking dish, and bake when risen sufficiently.

136. THIRD BREAD

137. 2 quarts yellow corn meal y> cup molasses

138. Boiling water I yeast cake

139. 26 MEATLESS COOKERY

140. Mix the corn meal and salt and pour over them enough boiling water to moisten the mixture but not to make a bat- ter. When cool add the molasses and the yeast mixed with a little water. Add the rye flour to the corn meal mixture gradually, alternating it, if necessary, with lukewarm water in order to keep the dough thin enough to be stirred with a spoon. Let it rise until light, form into a loaf, and bake in a slow oven four or five hours.

141. ZUNI INDIAN BREAD

142. i cup white corn meal I teaspoon salt

143. i cup yellow corn meal y& teaspoon cayenne

144. I cup water i cup chopped butter

145. Mix all well together; form into rolls about five inches long; roll in greased paper, and bake in a moderate oven one hour. Serve hot. The Indians roll these cakes in husks of corn.

146. FRUIT GEMS

147. i cup corn meal l/2 cup raisins

148. i cup milk ½ cup Zante raisins

149. i teaspoon salt ½ cup cream

150. I teaspoon baking powder

151. Cook the meal and salt in the milk for a few minutes. When cool add the baking powder, and beat thoroughly. Add the fruit and cream, and bake in well buttered muffin tins.

152. CRISP CORN MEAL CAKE

153. i cup milk YZ teaspoon salt

154. YZ cup white corn meal

155. Mix the ingredients and heat slowly until the boiling point is reached. It is not necessary to stir. Spread on a shal- low buttered pan to a depth of about one-fourth of an inch. Bake in a moderate oven until crisp.

156. BREAD, ETC. 27

157. PARCHED CORN MEAL BISCUITS

158. i cup yellow corn meal 2 cups peanut cream

159. Put the meal into a shallow pan, and heat in the oven until it is a delicate brown, stirring frequently. Make the nut cream by mixing peanut butter with cold water and heating. It should be the consistency of thick cream. While the nut r.ream is hot, stir in the corn meal which should be hot. Beat thoroughly. The mixture should be of such consistency that it can be dropped from a spoon. Bake in small cakes on a greased pan.

160. If preferred, these biscuits may be made with cream or with butter in place of peanut cream, and chopped raisins may be added, one cup being the allowance for the quanti- ties given above.

161. BEATEN CORN BREAD

162. Y$ cup white, corn meal ^ teaspoon salt

163. Y^ cup white flour i tablespoon butter

164. i teaspoon sugar Water

165. Mix and sift the dry ingredients and rub the bu-tter thoroughly into the mixture by means of a fork. Add a little water, enough to moisten the mixture throughout, but not too much, as it must be crumbly. Spread on a board, and beat thoroughly with a rolling pin or mallet, as is done with beaten biscuits, folding it over frequently to introduce air. Roll out about one-half inch thick, cut into small pieces, and bake in a moderate oven. In camp this can be baked in a hot greased pan propped up before a hot fire. When cooked there should be a layer of custard on top of the cake or small bits of custard distributed through it.

166. A patent beating machine is now on the market which gives the same result as a rolling-pin with a greater saving of time and muscle. Serve the bread hot with plenty of butter.

167. 28 MEATLESS COOKERY

168. CORN MEAL ROLLS

169. il/2 cups wheat flour ^2 cup milk

170. Y$ cup corn meal I teaspoon salt

171. Sift together the flour, baking powder and salt, and mix with the meal. Rub the butter into the dry ingredients ; add the milk to the dry ingredients. Add more milk if neces- sary to make a soft dough. Roll out on a floured board, handling lightly. Cut with a round biscuit cutter, fold like Parker House rolls, and bake in a quick oven.

172. YZ teaspoon salt I tablespoon melted butter

173. Sift the salt and flour and baking powder; add the milk gradually, stirring constantly to get a smooth batter. Add the butter and beat two minutes. Turn into a hot buttered gem pan, and bake twenty minutes in a hot oven.

174. CREAM CRISPS

175. I teaspoon salt

176. Sift the flour, salt and sugar together in a bowl; pour the cream into the flour slowly, a few spoons at a time, mixing each spoon to a dough with the flour as fast as poured in. When all the liquid has been added, gather the fragments of dough together. Knead thoroughly for from five to ten minutes; roll very thin; cut in two inch lengths. Prick with a fork, and bake in a moderate oven.

177. Serve hot with butter. Any that are left over can be re- heated in the oven.

178. BREAD, ETC. 29

179. CORN PONE

180. i pint cornmeal i teaspoon sugar

181. 1^4 cups boiling water ½ teaspoon salt

182. Dissolve the sugar and salt in the water; work the butter into the cornmeal, then add the boiling water; cover and stand ten minutes; shape into oblong cakes two and one-half inches long. Bake in a quick oven twenty to thirty minutes.

183. I pint yellow cornmeal I pint miflc

184. }4 cup sugar 2 tablespoons butter

185. }/2 teaspoon salt

186. Mix the dry ingredients together with the butter. Scald the milk and pour into the meal, stirring constantly. Cook directly over the fire until thickened. Drop by spoonfuls on a buttered pan, and bake in a hot oven until evenly browned.

187. BEATEN BISCUITS

188. I quart pastry flour i teaspoon salt

189. ^2 cup butter j/4 cup of water or milk

190. Sift the flour and salt together, and work in the butter. Moisten with sufficient ice water to form a stiff dough. Place on a floured board, and beat with the rolling pin thirty minutes, taking care to fold the dough over every few seconds, or pass the dough through a beaten biscuit machine for twenty minutes, folding each time the dough is passed through. Roll to one-third inch in thickness, cut into little round cakes with biscuit-cutter, and prick with a fork. Place in pie tins or on baking sheets, and bake in a moderate oven twenty to thirty minutes. These biscuits are made suc- cessfully by hand by the cooks in the South but as a general rule the use of the beating machine is more satisfactory.

191. 30 MEATLESS COOKERY

192. VANILLA BISCUITS

193. 4 ounces of flour 2 ounces of butter

194. 4 ounces of pine kernels i teaspoon of baking powder

195. 1 ounce of sugar 2 drops of essence of vanilla

196. Put the pine kernels twice through a nut mill. Rub the butter into the flour free from lumps, add the sugar and ground pine kernels, and then the baking powder and vanilla, and mix all together thoroughly. Roll out a moderately thin paste, cut into rounds, and bake in a quick oven ten to fifteen minutes.

197. BAKING POWDER BISCUITS

198. 2 cups flour 2 tablespoons butter 4 teaspoons baking powder i cup milk or water

199. i teaspoon salt

200. Sift dry ingredients twice, cut in the butter with a knife. Stir in gradually the liquid; mix as soft as can be handled. Put the dough on a well-floured board, pat lightly to one inch thickness, cut with biscuit cutter, put on a buttered tin, and bake in a hot oven for 20 minutes. Put a little milk on top of each biscuit before baking to make them brown well.

201. CREAM BISCUITS

202. 2 cups flour ^4 to i cup of milk

203. y-2, teaspoon salt

204. Mix the dry ingredients, and sift. Work in the butter, add the liquids gradually, mixing with a knife to a soft dough. Place on a floured board, shape with a biscuit cut- ter and bake in a buttered pan in a hot oven twelve or fifteen minutes.

205. A richer color is obtained by brushing the top of the biscuits lightly with milk before putting in the oven.

206. BREAD, ETC. 31

207. FRUIT BISCUITS

208. 2 cups of flour 2 teaspoons citron finely chopped

209. T/2. teaspoon salt l/$ teaspoon cinnamon

210. 2 tablespoons sugar l/$ cup seeded raisins finely

211. 2/$ cup milk 4 teaspoons baking powder

212. Mix the flour, butter, salt, milk, and baking powder the same as for cream biscuit.

213. Roll to one-fourth inch thickness, and spread with soft butter not included in the recipe. Sprinkle* with sugar, cin- namon and fruit, and roll like a jelly roll. Cut in three- quarter inch slices, place in a buttered tin, bake in a hot oven fifteen to twenty minutes. Chopped raisins may be used in place of the currants.

214. GRAHAM HURRY-UPS

215. I cup white flour % cup milk

216. 2 tablespoons melted butter 4 teaspoons baking powder

217. Sift the salt, graham flour, white flour and baking powder together. Return the bran, which is removed by the sifting, to the flour, looking over it carefully to remove any foreign substances. Rub the butter into the flour, pour the milk into the flour mixture and mix all together. Drop by des- sertspoonfuls on an oiled pan, and bake in a hot oven about twelve minutes.

218. 1 cup milk t/\. teaspoon salt l/z cup sugar /4 yeast cake

219. Make a sponge of these ingredients. Beat thoroughly, and when light, add flour to make a soft dough, but one which will not stick to the board. Knead, and let it rise until it is twice its original size ; then add : —

220. 32 MEATLESS COOKERY

221. ½ cup butter softened % teaspoon cinnamon and nut-

222. Y-Z cup currants meg

223. Let it rise until light, then shape into small round cakes, and place them in a buttered pan; when light, bake in a moderate oven forty minutes. When the cakes have baked for fifteen minutes, glaze with a mixture of milk and sugar, i tablespoon sugar, one-quarter cup of milk, and repeat this every five minutes.

224. If desired, the currants and spices may be omitted.

225. CINNAMON BUNS

226. Use the bun dough, and roll one-quarter of an inch thick. Spread with: —

227. ^2 cup butter softened 2 tablespoons cinnamon

228. i cup currants I cup brown sugar

229. Roll the dough as in making jelly roll, and cut into slices one inch thick. Place in well-greased pans, with cut sur- faces up. When very light, bake in a moderate oven forty- five minutes. If the buns are desired quite moist, brush them over, after fifteen minutes' baking, with molasses. Repeat this every ten minutes until finished baking.

230. Care must be taken not to burn the molasses; the oven should be cooler after the molasses is used.

231. }/2 cup milk 2 tablespoons sugar

232. i teaspoon salt ^2 cake compressed yeast

233. i cup white flour 2 tablespoons warm water

234. Scald the milk, cool to lukewarm. Dissolve the yeast in the warm water. To the warm milk add the salt, sugar, dissolved yeast cake and the flour. Set in a warm place, and let rise an hour or more, or until light and foamy, then add the two tablespoons melted butter, one-half cup chopped nuts and about one and one-half cups flour. Knead thoroughly.

235. BREAD, ETC. 33

236. Let rise about one and one-half hours, or until light. Shape into buns. Brush the tops of the buns with melted butter and sprinkle with sugar and chopped nuts. Let rise again until light and bake in a quick oven.

237. 2 teaspoons baking powder 2 tablespoons melted butter

238. i teaspoon salt

239. Mix and sift the dry ingredients, add the milk slowly and the melted butter. Bake in moderate oven in buttered gem pans. Let them stand in the oven after baking, with the door ajar, that the crust may be dry and crisp.

240. BLUEBERRY MUFFINS

241. Sift the baking powder, flour and salt together. Cream the butter and sugar. Add the milk and the dry ingredients alternately. At the last fold in the blueberries.

242. DATE MUFFINS

243. }4 cup butter 2 cups white flour

244. l/4 cup sugar ^2 teaspoon salt

245. Y^ cup milk y-z pound dates

246. Put the dates in cold water. Remove the seeds, and then wash in hot water. Cut in small pieces. Currants or raisins may be used if preferred. Sift the baking powder, salt and flour together. Cream the butter and sugar. Add the milk and the flour alternately, and lastly, fold in the chopped dates. Bake in buttered muffin tins twenty to twenty-five minutes in hot oven.

247. 34 MEATLESS COOKERY

248. RICE MUFFINS

249. 24 cup hot cooked rice 1/2 teaspoon salt

250. 2 tablespoons melted butter 5 teaspoons baking powder

251. Mix and sift the flour, baking powder, sugar and salt to- gether. Add the milk to the dry ingredients. Mix thor- oughly. Add the butter and fold in the rice; it will take a scant quarter of a cup of raw rice to make three-quarters of a cup of boiled rice. Turn into buttered gem pans, and bake in a quick oven twenty to thirty minutes.

252. RAISED MUFFINS

253. 1 pint of milk scalded Y? teaspoon salt ^2 yeast-cake 2^ cups of flour

254. Scald the milk, add the butter, sugar and salt. When lukewarm, add the yeast dissolved in quarter of a cup of luke- warm water. Stir in enough flour to bake a drop batter, cover with a cloth, place it in a warm place to rise over night. In the morning, stir it, and pour into greased muffin-rings on a hot soapstone griddle, filling the rings half full of batter. Turn the muffins with a pancake turner, and bake them on both sides until a thin brown crust is formed.

255. SALLY LUNN

256. i quart of flour I quart warm milk

257. i tablespoon baking powder 2 tablespoons sugar

258. I tablespoon butter Pinch of salt

259. Sift flour and baking powder together, then stir in the milk in which the butter has been melted. If too stiff, add milk until it is as light as a cup cake batter. Bake in a quick oven.

260. BREAD, ETC. 35

261. BRAN GEMS

262. i cup sterilized bran I teaspoon salt

263. i cup graham flour I tablespoon sugar

264. Y% cup milk 3 teaspoons baking powder

265. Mix the bran, flour, baking powder, salt and sugar to- gether. Add the milk to the dry ingredients. Mix well, and add the melted butter. Turn into buttered muffin pans, and bake in a hot oven twenty to thirty minutes.

266. BRAN MUFFINS NO. i

267. i cup flour 2 cups bran

268. Mix and sift flour, soda and salt Add bran, molasses and milk. Bake in hot buttered gem pans twenty minutes.

269. BRAN MUFFINS NO. 2

270. 2 cups bran y>. cup butter

271. i cup flour 3 tablespoons molasses

272. i teaspoon salt

273. Sift the dry ingredients, rub in the butter; add molasses and sour milk; put into hot muffin pans and bake in a hot oven about twenty minutes.

274. FRUIT BRAN MUFFINS

275. 2 tablespoons molasses I cup entire wheat flour 2 cups milk i teaspoon salt

276. i cup bran 3 teaspoons baking powder

277. y± cup English walnut meats l/4 cup raisins

278. Mix molasses, milk, bran, flour, salt, baking powder, nut meats broken in pieces, and raisins cut in pieces. Bake in a hot oven in muffin tins for thirty minutes.

279. 36 MEATLESS COOKERY

280. SCONES NO. i

281. 2 cups of flour I teaspoon baking powder

282. 2 ounces of butter ^2 pint of milk

283. Rub the butter and flour together, mix in the baking pow- der thoroughly, then add the milk. Make into a smooth dough, and roll out about three-quarters of an inch thick — make any shape or size required — put them immediately into a moderate oven, and bake for twenty minutes.

284. SCONES NO. 2

285. 4 ounces of butter il/2 teaspoons of baking powder

286. 2 cups of flour A pinch of salt

287. Rub the butter and flour together, and add the baking powder, salt and milk. Mix all together thoroughly, and make into cakes about half an inch thick, any shape desired, and bake about twenty minutes.

288. SCOTCH SCONES

289. 3 tumblers of flour I teaspoon carbonate of soda i tumbler of sweet milk I teaspoon of butter

290. i teaspoon cream of tartar

291. Mix the cream of tartar and soda with the flour, rub in the butter, and add the milk last. Roll out lightly, shape into rounds, and bake in a quick oven for fifteen or twenty minutes. Cut open, and butter. To be eaten hot or toasted.

292. SODA SCONES

293. i pound of flour l/2 teaspoon soda

294. */2, pint of milk ^2 teaspoon tartaric acid

295. Rub the tartaric acid and soda in the flour, and put them through a sieve; work in the butter; make a hole in the mid- dle of the flour, and pour in the milk, mixing as quickly as

296. BREAD, ETC. 37

297. possible. Roll out, about an inch thick, and cut into rounds the size of a pudding plate, and then into eight wedge-shaped divisions.

298. i cup Rolled Oats I tablespoon sugar

299. i cup wheat preparation i teaspoon salt

300. Warm water

301. Mix the dry ingredients. Work in the butter and add enough water to hold the ingredients together. Place on a floured board and roll as thinly as possible. Shape with a cutter or cut in strips, using a sharp knife. Bake on a but- tered sheet in a slow oven until delicately browned.

302. CHEESE CAKES

303. Melt the butter, add the flour, and stir until well mixed; then add the grated cheese. Season with salt and cayenne. Drop from tip of spoon on a buttered sheet one inch apart, and bake in a moderate oven.

304. CHEESE BISCUITS NO. i

305. 4 teaspoons of baking powder Grated cheese sufficient to give 2 tablespoons of butter desired flavor

306. i cup of milk

307. Mix all the ingredients, excepting the cheese, as for baking powder biscuits. Roll thin, divide into two parts, sprinkle one half with grated cheese, lay the other half of the dough over the cheese, cut with a small cutter, and bake. The oven should be hot enough to bake the biscuits quickly.

308. 38 MEATLESS COOKERY

309. CHEESE BISCUITS NO. 2

310. J4 pound of soft cheese 4 teaspoons of baking powder

311. 2 cups of flour i teaspoon of salt

312. i cup of water

313. Mix and sift the dry ingredients, then work in the cheese with a fork, and add the water slowly. Place the dough on a floured board, roll out, and cut with a biscuit cutter. Put in a buttered pan and bake in a quick oven from twelve to fifteen minutes. The biscuit may be sprinkled with cheese before being put into the oven.

314. CHEESE DROPS

315. 2^ tablespoons milk 2 tablespoons of Parmesan cheese

316. 1 teaspoon of butter l/4 teaspoon of salt

317. ll/4 cups of flour

318. Heat the butter and milk to boiling point, add the flour and salt, and stir thoroughly. Remove from the fire, add the cheese, and stir until well mixed. When cold, drop in small pieces in deep hot oil, and brown.

319. CHEESE STRAWS NO. i

320. 2 ounces of grated cheese pounded mace and salt

321. Rub the butter into the flour. Mix the cheese and the other ingredients well together. Add as much water as will form a stiff paste. Roll out about a quarter of an inch thick. Cut into fingers four inches long and half an inch wide. Bake them for five minutes in a hot oven, and serve cold.

322. CHEESE STRAWS NO. 2

323. 2 ounces of Cheddar cheese 2 ounces of flour

324. 2 ounces of Parmesan cheese 2 ounces of butter

325. Grate the cheese, add the flour, beat the butter to a cream,

326. BREAD, ETC. 39

327. and add to the cheese and flour, with the seasoning. Mix well together, and roll about a quarter of an inch thick. Cut into fingers, and bake ten minutes.

328. CHEESE STRAWS NO. 3 I cup flour Y^ teaspoon salt

329. I ounce of cheese

330. Make plain pastry of the flour, butter, salt and ice water. Roll the pastry out to one-fourth inch in thickness. Spread one half of it with grated cheese. Press the edges firmly together. Fold again, and roll to one-fourth inch in thick- ness. Sprinkle one half with cheese, and proceed as before. Repeat this process once more. Cut into strips about five inches long and one-fourth inch wide. Bake in quite a hot oven about eight minutes.

331. FRIED PASTE

332. When paste, made according to any of the recipes, has been kept two or three days, and it is not required for tarts, etc., a very nice dish can be made by rolling it out three- quarters of an inch thick, and stamping it into small rounds, and frying these in oil. The oil must not be quite so hot as for general frying. Test it by throwing in a bit of bread, and put in the paste as soon as the bread crisps, and before the oil is hot enough to brown it, then the paste will be done perfectly.

333. The rounds of pastry should have sugar sifted over them, and be piled on a dish paper. Any stewed fruit may be served with them.

Nutrition, whole recipe (rough)

Counts 30 of 44 ingredients. The other 14 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 30 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Rice	1 cup cooked (158g) white	206
Pine	1 oz (28g)	191
Biscuit	1 medium (45g)	166
Potato	1 medium (173g) baked	161
Peanut	1 oz (28g)	161
Oat	1/2 cup dry (40g)	154
Milk	1 cup (244ml) whole	149
Sour Milk	1 cup (244ml) whole	149
Cheese	1 oz (28g) cheddar	113
Cheddar Cheese	1 oz (28g)	113
Parmesan Cheese	1 oz (28g)	110
Butter	1 tbsp (14g)	102
Apple	1 medium (182g)	95
Blueberry	1 cup (148g)	84
Rye	1 slice (32g)	83
Wheat Bread	1 slice (30g) white	79
Corn	1/2 cup kernels (82g)	77
Date	1 date (24g) medjool	66
Grape	1/2 cup (76g)	62
Molasses	1 tbsp (20g)	58
Broccoli	1 cup chopped (156g)	55
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Walnut	1 walnut half (4g)	26
Vanilla	1 tsp extract (4ml)	12
Cayenne	1 tsp (1.8g)	6
Black Pepper	1 tsp ground (2.3g)	6
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0
Cake	not in our table	0
Meat	not in our table	0
Nuts	not in our table	0
Wheat	not in our table	0
Nut	not in our table	0
Mace	not in our table	0
Pastry	not in our table	0
Tea	not in our table	0
Fruit	not in our table	0
Scotch	not in our table	0
Pancake	not in our table	0
Buckwheat	not in our table	0
Leaf	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.