The Project Gutenberg EBook of War-Time Breads and Cakes, by Amy L. Handy This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you'll have to check the laws of the country where you are located before using this ebook. Title: War-Time Breads and Cakes Author: Amy L. Handy Release Date: January 5, 2019 [EBook #58621] Language: English Character set encoding: ASCII *** START OF THIS PROJECT GUTENBERG EBOOK WAR-TIME BREADS AND CAKES *** Produced by David E. Brown and The Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) Books by Amy L. Handy PUBLISHED BY HOUGHTON MIFFLIN COMPANY WAR-TIME BREADS AND CAKES. WAR FOOD. Practical and Economical Methods of Keeping Vegetables, Fruits, and Meats. WAR-TIME BREADS AND CAKES WAR-TIME BREADS AND CAKES BY AMY L. HANDY Author of War Food BOSTON AND NEW YORK HOUGHTON MIFFLIN COMPANY The Riverside Press Cambridge 1918 COPYRIGHT, 1918, BY AMY L. HANDY ALL RIGHTS RESERVED Published March 1918 FOREWORD For the last twenty years the housewives of our country have been more and more depending upon the bakers for the bread used in the homes. In some of our cities the home-baked loaf is hardly known. Although the commercial bread has been of great variety and of excellent quality, it has never been an economical method of serving the family with the staff of life. By depending upon ready-baked bread we have come to consider it a difficult process to make good yeast bread and almost a hardship to try to have home-made bread. I had fallen into the habit of buying my bread; my family was so small that it hardly seemed necessary to insist that bread should be made in my kitchen when good bread could be bought at a reasonable price. The result was that when the call came to conserve the wheat, I resorted almost entirely to quick breads made with baking powder or with sour milk and soda. However, the experiments that I made with these materials proved so interesting and satisfactory that I decided to see what I could do with a yeast cake and other grains than wheat. My first experiments were failures and I was discouraged because, instead of saving food, I was wasting it, and yet I was unwilling to acknowledge myself defeated by the little square of leaven that came to me so attractively done up in tinfoil. After careful consideration I decided that I had rushed into undue intimacy with a force of which I had very little understanding and that I might do better if I cultivated the acquaintance by degrees. My next experiments were made with a very simple sponge of whole wheat flour, water, and yeast, which I allowed to rise for about four hours. I divided it into four parts, and to one I added scalded corn meal and rye flour; to the second, raw corn meal and whole wheat flour; to the third, barley flour and rye; and to the fourth, rice flour. I put salt in each lot, but no sugar or shortening. As I worked I kept a paper and pencil beside me and made careful notes of everything I did, also of results that I expected and of any doubts that occurred to me as to the wisdom of what I was doing. The four little loaves that resulted taught me many things and were the beginning of experiments that lasted through the summer—experiments that any housekeeper could make, for I had no laboratory, only the kitchen of my country house and the utensils found in every house. In giving the results of my summer’s work I have tried to make the recipes so simple and yet explicit that the most inexperienced cook can follow them. Amy Littlefield Handy Barnstable, Massachusetts [v] [vi] [vii] [viii] CONTENTS Yeasts 1 Suggestions for the Making of Bread without White Flour 6 Sponges 9 Breads and Biscuits made with Yeast 15 Straight Dough Breads 23 Breads and Biscuits made without Yeast 41 Pancakes 56 Cakes and Gingerbreads 63 [ix] WAR-TIME BREADS AND CAKES YEASTS Buttermilk Dry Yeast Put one quart of buttermilk in a double boiler, and when it is scalding hot add one and one half quarts of corn meal and one teaspoonful of salt, and stir well. Let this mush cool, and then add one yeast cake that has been dissolved in one half cup of lukewarm water. Set the mixture in a warm place, and when it rises stir it down and let it rise again. Repeat this process three times, and then add more corn meal and enough whole wheat flour to bind it so that it can be made into cakes. Use a rounding tablespoonful to each cake if they are to be used in winter, less if for summer use. Let them dry as quickly as possible, but do not put them in the oven or in the sun. A rack hung high over the stove is a good place to dry them. They should have a sour, but not disagreeable, smell. These will keep all summer on a dry pantry shelf. Potato and Hop Dry Yeast Boil together four small potatoes and one half cup, packed, of dry hops, using three pints of water. When the potatoes are done, take them out and put through a sieve or ricer. Add two cups of whole wheat flour and mix well. Strain the boiling hop water over this mixture and beat till it is a smooth batter. Add one tablespoonful of salt and the same of ginger and one half cup of sugar. When lukewarm, add one yeast cake that has been dissolved in one cup of lukewarm water. Let this stand one or two days, the time depending upon the temperature of the room, stirring it down occasionally. When it smells good and sour, add corn meal till it is thick enough to handle. Make into cakes, using a rounded tablespoonful if they are to be used in winter and less for summer use. Dry quickly, but do not put in the oven or in the sun. It will take a few days before they are dry enough to put away. These will keep in a box on a dry pantry shelf winter or summer. One cake is equal to a cake of compressed yeast. Continental Dry Yeast When putting the bread in pans save out a pint of the dough. Roll this half an inch thick, put it on plates, and leave it on the pantry shelf, turning it occasionally. It will become quite sour as it dries. After a few days the drying may be hastened, but do not overheat it or the yeast plant will be killed. When dry, break it into convenient pieces and put in a box or jar. To use, break into small pieces, enough to half fill a cup and soak till soft in lukewarm water. Use like any yeast. I have had satisfactory results using this yeast for raising a sponge. Liquid Yeast This will keep one or two weeks in summer and five or six in winter if not allowed to freeze. Scalding or freezing kills the yeast plant. Add one cup of dry hops to two quarts of boiling water and boil gently for fifteen minutes. In the meantime peel and grate five large potatoes into enough water to cover them; this is to prevent them from turning dark. Add one cup of sugar, one tablespoonful of salt, and the same of ginger. Put this mixture into a saucepan and pour over it the water in which the hops have boiled. Cook, stirring all the time till it thickens, turn into a perfectly clean crock or jar, and when lukewarm add two cups of good yeast or two yeast cakes that have been dissolved in two cups of lukewarm water. Keep the jar where it is moderately warm and stir the yeast down as often as it rises. When fermentation stops, it will be quite thin. It should then be covered closely and put in a cool place. It is good as long as it smells sour but does not taste so. When yeast loses its smell it has no more rising power; in other words, the yeast plant is dead. One half cup of this yeast is equal to one cake of compressed yeast. The potatoes may be boiled and mashed through a sieve, but practical bread-makers say that the grated potatoes make the best yeast. [1] [2] [3] [4] [5] SUGGESTIONS FOR THE MAKING OF BREAD WITHOUT WHITE FLOUR Breads made with little or no wheat to be successful must be treated in a different way from white flour breads. If there is cooked cereal in the dough it must be made much stiffer than for ordinary bread. All dark breads must be well risen in the dough, but must not rise to double their bulk after putting in the pans; only to half double. The oven should not be as hot as for white bread; it should be at a temperature so that a small loaf will not be overdone in an hour and a quarter. When possible use milk, or at least part milk, for the liquid in making the sponge; the dough will use less flour and require less kneading and the bread will have greater food value. The milk must be scalded and cooled or it may sour as the dough rises. If corn meal is to be scalded with the milk, it is better to stir the meal into the milk when it is in the saucepan on the stove rather than to pour the hot milk over the meal. Don’t make the mistake of having the dark loaf sweet. One tires very soon of a sweet bread as the staff of life. In using recipes for these new breads it is necessary to remember that at the present time there is no standard for these meals and flours that we are using. There are many good kinds on the market that differ in the amount of liquid that they will take up. In none of the recipes calling for whole wheat flour do I refer to flour with bran in it. Whole wheat, rye, oat, barley, and rice flour should be fine enough to go through a fine flour sieve; otherwise they should be called meals. Corn flour and the very fine bolted meal are as fine as the whole wheat flour and cannot be used for the recipes calling for corn meal. The coarser bolted meal can be treated as the fine granulated meal. In making yeast bread always have the liquid lukewarm, and in cold weather it facilitates matters to warm the flour. Never let sponge or dough get chilled until it has risen once; after that it can be put in the ice box to check fermentation till it is needed to make into rolls or coffee bread. Thick stoneware is the best material for a mixing-bowl for yeast bread, but it is heavy to handle. If the sponge or dough is set to rise in a tin dish it should be well wrapped in a thick cloth to keep the dough at an even temperature. Both sponge and dough will stand a good deal of hard treatment, but the bread-making will be slow and the result poor. A bread-mixer is a great labor-saver, but there should be a thick cloth cover to be used with it. The rising of dough may be hastened by setting the dish in a pan of warm water and adding more from time to time to keep up the temperature. [6] [7] [8] SPONGES All foreign bakers use the sponge method for their best breads and rolls and refer to that made from the straight dough as “off-hand bread.” They reasonably claim that it has many advantages; that the bread made from a sponge has a better flavor, requires less shortening and less yeast, keeps moist longer, and is more velvety in texture. It is a more convenient method, for although the sponge will rise in four hours it can stand longer than the straight dough without deterioration, and many kinds of bread, coffee cake, and rolls can be made from one sponge. All dark breads have a more attractive color if one tablespoonful of dark molasses is added to the sponge, but this hastens the rising; so, if the sponge is to stand overnight, do not add it till morning when the bread is mixed. Salt retards the rising, so it is better in cold weather to add that when the bread is made up. Whole Wheat Sponge Scald three cups of milk and let it stand till it is lukewarm. Add one teaspoonful of salt and one tablespoonful of molasses and one yeast cake that has been dissolved in one half cup of warm water. Stir in enough whole wheat flour to make a drop batter. Beat well and put it in a covered dish to rise. Use as directed in the bread recipes. Water can be used in place of milk. Potato Sponge Mash or put through a ricer enough hot boiled potatoes to make two cupfuls. Add two cups of whole wheat flour and mix well. Pour over this two cups of the water in which the potatoes were boiled; this should be hot enough to thoroughly scald the mixture. Add one tablespoonful of molasses and two teaspoonfuls of salt. Stir till it is a smooth batter. If this is to be made into a sponge at once, add one cup of cold water, and when the batter is lukewarm add one yeast cake that has been dissolved in one cup of lukewarm water. Set it to rise four hours. The potato and flour mixture may be made and scalded at any time that it is convenient to cook the potatoes and can stand until it is wanted for the sponge. If it has become cold, add one cup of water hot enough to make the mixture lukewarm and proceed as directed with the yeast. Corn Meal Sponge Boil four medium-sized potatoes in one quart of water. When done pour three cups of the boiling potato water over one and one half cups of corn meal and stir till it is smooth. Add one and one half cups of the potato that has been mashed or put through a ricer, one tablespoonful of salt, and one of molasses. When this is lukewarm, add one yeast cake that has been dissolved in one cup of lukewarm water. Set it to rise and use as directed in the recipes for sponge bread. Oat Flour Sponge Take one and one half cups of hot mashed potato, two cups of sifted oat flour, mix well, and scald with two cups of the boiling water in which the potatoes were cooked. Add one tablespoonful of molasses and one of salt. When cool, add one yeast cake that has been dissolved in one cup of lukewarm water. Oatmeal Sponge Pour two cups of boiling water over two cups of rolled oats and let it stand covered for two hours. Add two cups of whole wheat flour and one cup of water hot enough to make the mixture lukewarm. Stir well and add one tablespoonful of salt and the same of molasses. Add one yeast cake dissolved in one cup of lukewarm water and set to rise. Four Varieties of Bread from one Potato Sponge When the potato sponge is light and foamy, put one third of it aside. To the other two thirds add enough whole wheat flour to make a soft dough, but one that can be handled. Knead till it is smooth and velvety. Set it to rise. When it has doubled its bulk knead a little and divide it in two. Make a loaf of one part, and when it has half doubled its bulk bake in a moderate oven for an hour. Roll the remaining dough into a strip half an inch thick. Spread with brown or white sugar, using a half cupful. Sprinkle one teaspoonful of cinnamon over the sugar and lay on a few raisins. Roll up carefully and put into a bread pan to rise till it has half doubled its bulk. Bake in a moderate oven. If the sheet of dough is kept as wide as the bread pan is long, this will fit in and when it is cut the spiral of sugar and cinnamon will show to perfection. To the remaining sponge add rye flour till it is stiff enough to handle, rather a stiff dough. Set it to rise, and when doubled its bulk make all but one and one half cups of the dough into a small loaf and let it rise till it has half doubled its [9] [10] [11] [12] [13] [14] bulk. Bake an hour in a moderate oven. To make coffee cake from the remaining dough, first cream together one tablespoonful of shortening with two tablespoonfuls of sugar. Cut this into the dough with a knife and beat till it is smooth. Add one well-beaten egg and beat to a smooth batter. Spread in a cake pan and let it stand twenty minutes. Pour over it a mixture of two tablespoonfuls of sugar, one teaspoonful of cinnamon, and two tablespoonfuls of cream. Sprinkle a little flour or cake crumbs over it and bake in a hotter oven than for bread. Maple sugar pounded till fine can be used and makes a delicious cake. BREADS AND BISCUITS MADE WITH YEAST Whole Wheat Bread To any one of the sponges after they have risen, add enough whole wheat flour to make a dough that can be kneaded. Set it to rise in a warm place protected from draughts. When risen to double its bulk turn out on a bread board and work only enough to form into loaves. Let these rise to half double their bulk and bake for an hour in a moderate oven. If the loaves are large they should bake longer. The oat flour sponge is especially good. Graham Bread To any of the sponges add four cups of graham meal and finish with whole wheat flour. If a coarser bread is desired, add one cup of bran and only three cups of the meal. Whole Wheat and Apple Sauce Bread To two cups of whole wheat sponge add one cup of apple sauce that has been sweetened and enough whole wheat flour to make a stiff dough. Proceed as for whole wheat bread. A cup of sifted squash may be used in place of the apple sauce or one cup of beans that have been put through a sieve, in fact almost any vegetable can be used in this proportion. Nut and Fruit Loaf To two cups of any sponge add two cups of graham meal, one cup of chopped or broken nuts, and one dozen dates sliced. Add enough whole wheat flour so that it can be handled. Let it rise to double its bulk and then form into a loaf, let it rise, and bake. Nut Loaf Take enough of any risen bread dough to make a loaf. Roll it into a sheet half an inch thick. Scatter chopped nuts over it and roll up and put in the pan to rise. This distributes the nuts evenly and makes a very attractive slice with the curling line of nuts. Rye Flour Bread To either the potato or the whole wheat sponge add enough sifted rye flour to make a dough that can be handled. Turn out on to the board and knead well, using whole wheat flour to keep it from sticking. When smooth and velvety set it to rise till it has doubled its bulk. Form into loaves, and when half doubled its bulk bake in a moderate oven for an hour and a half. Rye Meal Bread This is made like rye flour bread, only first adding four cups of rye meal to the sponge and finishing with rye flour. Rye and Corn Meal Bread To the corn meal sponge add a second tablespoonful of molasses and enough rye flour to make a very stiff dough. Knead well, using whole wheat flour to keep it from sticking to the board. It will take nearly two cups, for the combination of rye and corn meal makes a very sticky dough, and the bread will be sticky unless the dough is kneaded till very stiff. Set it to rise till it has doubled its bulk, and then form into loaves. Let these rise till they have a little more than half doubled their bulk, and bake in a moderate oven one and one half hours. If the oven is too hot and the crust is hard, wrap the loaf in a wet cloth and over that a dry one. For the wheatless days use rye flour to knead instead of the whole wheat. Raised Cinnamon Roll When making the corn and rye bread, take half the dough, enough to make one loaf, roll it out half an inch thick, spread half a cup or more raisins over it, one teaspoonful of cinnamon and two tablespoonfuls of sugar. Roll up and put in a bread pan to rise. Bake in a moderate oven. Rye and Squash Bread [15] [16] [17] [18] [19] This makes a very palatable combination. To the whole wheat sponge add a second tablespoonful of molasses and one and one half cups of sifted squash or pumpkin. Mix well and add enough rye flour to make a stiff dough. Continue as directed for rye flour bread. Cooked Oatmeal Bread To the whole wheat sponge add two cups of cooked oatmeal, cold or warm, and mix till smooth. Add whole wheat flour to make a stiff dough, set to rise, and bake as directed for corn and rye bread. Any cooked cereal may be used in this way. Oatmeal Bread (1) Pour two cups of boiling water over two cups of rolled oats. Do this at night, and in the morning add them to the whole wheat sponge. Add whole wheat flour to make a stiff dough, and proceed as with whole wheat bread. Oatmeal Bread (2) To two cups of whole wheat add one and one half cups of extra fine oatmeal, fine enough to go through a flour sieve. Use enough whole wheat flour to make a moderately stiff dough, one that can be kneaded, and proceed as with whole wheat bread. Rice Flour Bread Add to the potato sponge enough rice flour to make a dough that can be handled, but not too stiff. Knead, using whole wheat flour to keep it from sticking to the board. Proceed as for whole wheat bread. Rice Flour Bread (one loaf) Use one half the whole wheat sponge. Use the other half for a loaf of rye bread. Cooked Rice Bread (1) Add two cups of cooked rice to the whole wheat sponge. Mix well. Add whole wheat flour to make a stiff dough, and proceed as for whole wheat bread. Cooked Rice Bread (2) When the potato sponge has risen well add one quart of cooked rice, one teaspoonful of salt, and enough whole wheat flour to make a very stiff dough. Work well, and let it rise to double its bulk. Make into loaves, and when it has half doubled its bulk, bake. English Rice Muffins Take out a pint of dough from the rice bread made from potato sponge before the whole amount of flour is added, while the dough is very soft. Add one tablespoonful of shortening and let it rise. Put it on the ice till ready to use, and then bake on the griddle as directed for rye crumpets. Sweet Potato Bread Add two cups of boiled and mashed sweet potato to the whole wheat sponge and whole wheat flour to make a dough. Proceed as for whole wheat bread. Quick Whole Wheat Bread Begin early in the morning. Scald one and one half pints of milk or part milk and part water. When lukewarm add two level teaspoonfuls of salt, one tablespoonful of molasses, and one yeast cake that has been dissolved in one half cup of lukewarm water. Stir in enough whole wheat flour to make a drop batter and beat well. Cover and set the dish in a pan of warm water in a warm place to rise. As the water cools add more warm to keep the batter rising. This should be light and spongy in half or three quarters of an hour. Now add enough whole wheat flour to make a dough, turn out on the board, and knead well till it is elastic and velvety. Return to the bowl and cover it and set it in the dish of warm water again. When it has doubled its bulk, turn it on the board and divide it for two loaves. Put it in pans and brush the tops with milk or water. When it has half doubled its bulk, bake in a moderate oven for an hour. [20] [21] [22] STRAIGHT DOUGH BREADS Potato Bread Peel four medium-sized potatoes and boil in just enough water to cover them. Mash them through a sieve and mix them with the water in which they were cooked. Add enough scalded milk to make a quart of liquid, two teaspoonfuls of salt, one tablespoonful of molasses, and one of shortening. When lukewarm, add one yeast cake that has been dissolved in half a cup of warm water, three cups of graham meal, and enough whole wheat flour to make a dough that can be kneaded. Knead till it is elastic and set it to rise. Let it double its bulk and then make into two loaves. Let them rise till not quite double their bulk, and bake about an hour in a moderate oven. Raised Corn Bread To one quart of boiling water add one cup of corn meal, either white or yellow. Let it boil a few minutes, and then pour into the mixing-bowl. Add two teaspoonfuls of salt and one of shortening. When cool, add one yeast cake dissolved in one half cup of warm water and enough whole wheat flour to make a stiff dough. Knead it and set to rise. When light turn on to the bread board and knead again. Make into loaves. Brush the tops with cold water, and let them rise to half double their bulk, and bake in a moderate oven. Corn Rolls Break off pieces of the dough and work till smooth. Put in a pan and, when well risen, bake. Rolls and biscuit should be allowed to get lighter than bread before they are baked, and the oven should be hotter. Corn Meal Mush Bread To one quart of hot corn meal mush add two tablespoonfuls of molasses, two teaspoonfuls of salt, two teaspoonfuls of shortening, and one quart of whole wheat flour. When lukewarm, add one pint of risen sponge, one quarter of a teaspoonful of soda, and enough whole wheat flour to make a stiff dough. Let it rise and make into small loaves. Let them rise till they have half doubled their bulk, and bake, in a moderate oven, about one and one quarter hours. Butter the crust and wrap in a cloth to cool. Rye and Indian Bread Scald one cup of corn meal with one and a quarter cups of boiling water. Let it stand to swell for about ten minutes, than add two cups of cold water, two tablespoonfuls of molasses, one and a half teaspoonfuls of salt, and half a teaspoonful of soda dissolved in a teaspoonful of water. Mix and add one half yeast cake, that has been dissolved in a little lukewarm water, and enough rye flour to make a stiff dough. Knead well, and let it rise to double its bulk, then knead again and put in pans to rise. When it has half doubled its bulk, brush over the top with water and bake in a moderate oven for an hour and a half. Oatmeal Bread Pour two cups of boiling water over two cups of rolled oats and let it stand for about an hour. Add a quarter of a cup of molasses, one tablespoonful of shortening, half a tablespoonful of salt, and half a yeast cake dissolved in half a cup of lukewarm water. Mix well and add whole wheat flour to make a dough that can be handled. Knead lightly and set to rise. When light make into loaves and when risen bake. Raisin Bread Scald one cup of milk and add two tablespoonfuls of shortening, one half cup of sugar, and one teaspoonful of salt. Dissolve one yeast cake in one cup of lukewarm water and add to the milk when it is lukewarm. Add one cup of raisins and whole wheat flour to make a dough that can be handled. Knead it and set it to rise. When it has doubled its bulk, put it into a bread pan, and when half doubled its bulk, bake in a moderate oven an hour. Bath Buns Sift together four cups of whole wheat flour and one teaspoonful of salt. Work one cake of compressed yeast with a teaspoonful of sugar till the yeast is liquid. Add to two well-beaten eggs one half cup of sugar, one third of a cup of half melted shortening, and one cup of seeded raisins. Make a hollow in the center of the flour and pour in this mixture and the yeast. Mix to a stiff dough, using scalded milk that has been cooled. Set to rise, and when very light cut it in spoonfuls and put a little way apart on a greased tin. Sprinkle with chopped almonds and sugar. Let rise about half an hour and bake in a moderate oven. [23] [24] [25] [26] [27] Ohio Coffee Bread To one cup of scalded milk add one third of a cup of butter, one third of a cup of sugar, and one half teaspoonful of salt. When this has become only lukewarm, add one yeast cake dissolved in one quarter of a cup of warm water, two slightly beaten eggs, and enough whole wheat flour to make a stiff batter. Beat well; let it rise till it has doubled its bulk, and then beat again and spread evenly in pans. Sprinkle over it the following mixture: one cup of soft stale bread crumbs, two tablespoonfuls of sugar, one teaspoonful of cinnamon, two tablespoonfuls of melted butter. Let it rise and bake in a quick oven. A few chopped nuts on the top are an improvement. Coffee Rolls To two cups of milk that has been scalded and cooled add one teaspoonful of salt, and whole wheat flour enough to make a stiff batter. Cream one half cup of shortening with one quarter cup of sugar; add to batter. Add one (or two) well-beaten eggs, one cake of yeast dissolved in one quarter cup of warm water. Beat well, add whole wheat flour to make stiff, let it rise, and knead. Let it rise again and make into rolls. Let them rise and brush the tops with beaten egg mixed with melted butter. Bake in a hot oven. Date Roll When bread dough is ready for the pans take out enough for a small loaf. Roll out till half an inch thick, and spread with butter, brown sugar, and dates that have had the stones taken out. Roll up and put in a bread pan. When risen bake like a loaf of bread. Date or Fig Biscuit When putting the whole wheat bread into the pans save one pint. Roll this out one eighth of an inch thick and cut in rounds with a biscuit cutter and brush with butter. Put a layer of chopped figs or dates over half the rounds and cover with the other half. Let them rise a little and bake in a moderate oven half an hour. Coffee Cake Cream one tablespoonful of shortening with two of sugar and add one well-beaten egg. Mix this with one and a half cups of any bread dough till it is a smooth batter. This can be done quickly if a knife is used instead of a spoon. Spread the batter in a shallow pan and allow it to rise about twenty minutes. Pour over it the following mixture just before putting it in the oven: two tablespoonfuls of sugar, preferably brown, one teaspoonful of cinnamon, one teaspoonful of flour. Mix thin enough to just pour with cream or milk. A few nuts scattered over it are a great addition or some cake crumbs. Apple Cake When the coffee cake is put in the pan lay quartered apples thickly over it and use the cinnamon mixture as directed, only using more sugar. Squash Biscuit To one cup of squash that has been cooked and put through a sieve add one cup of scalding milk, one teaspoonful of salt, two tablespoonfuls of melted shortening, and two tablespoonfuls of molasses. Dissolve half a yeast cake in half a cup of lukewarm water and add to the squash mixture. Add enough whole wheat flour to make a dough, rather soft, but one that can be handled. Knead well until it is elastic, using as little flour as possible. Set to rise overnight. In the morning turn on to the board and roll lightly till the dough is about three quarters of an inch thick. Cut with a biscuit cutter and put close together in a pan. Let them rise till they double their bulk and bake about half an hour. Whole Wheat Vienna Rolls When the potato sponge has risen take out one pint and put in the ice box until the rolls are wanted; it will keep two days. To make the rolls beat into the sponge two tablespoonfuls of melted shortening, one quarter teaspoonful of soda that has been dissolved in one teaspoonful of water, and enough whole wheat flour to make a stiff dough. Knead well and set to rise. When it has doubled its bulk, knead again. Break off pieces the size of an egg and roll in the hands till smooth and make them egg-shaped. Put in a pan so they do not touch each other and allow them to rise till light. Brush them over lightly with milk and draw a sharp knife across them to just break the top. Bake in a rather hot oven for about half an hour. Whole Wheat Vienna Crescents [28] [29] [30] [31] [32] One pint of hot water, two tablespoonfuls of shortening, one tablespoonful of sugar, and one teaspoonful of salt. When lukewarm add the well-beaten yolk of an egg and a large half of a yeast cake that has been dissolved in one half cupful of lukewarm water. Mix well and add all the whole wheat flour that can be kneaded into it. This can be kneaded in an earthenware bowl with sloping sides and never be put on the board till it is rolled out. It should be kneaded from the outside to the center until smooth and velvety—about ten minutes. Cover the dish with a tin cover and then a cloth and set to rise. When it has trebled its size, knead it thoroughly again for ten minutes and let it rise again. After this each time it rises push it down until it is time to make into rolls. Turn the dough on to the board and roll half an inch thick. Cut into four-inch squares and then cut these once across into triangles. These must be carefully rolled, beginning with the long side and rolling till the point is reached. Put a drop of water under the point to keep it from unrolling and put in a pan curving them to form a crescent. Let them rise again, and just before putting in the oven brush them over with the white of an egg slightly beaten with a teaspoonful of water. These can be made into “Pocketbook Rolls” by cutting the four-inch squares in two-lengths ways and folding twice, putting a bit of butter between. Biscuits Take two cups of risen dough and add one tablespoonful of shortening. Knead well and form into biscuits. To have every biscuit an outside one, invert a greased bowl in the middle of a round pan and put the biscuits about it. For rolls the dough may be rolled out and cut with a round cutter and folded as for Parker House Rolls. Potato Rolls Peel and boil till soft four large potatoes and mash till smooth, or better, put them through a ricer. Add two tablespoonfuls of shortening, one teaspoonful of salt, one well-beaten egg, two cups of scalded milk cooled till it is lukewarm, and two cups of light whole wheat sponge. Add enough whole wheat flour to knead; don’t make it too stiff. Knead well and set to rise. When very light turn on to the board and roll out. Cut with a biscuit cutter and put close together in a pan. When very light bake in a hot oven about twenty-five minutes. These can be made into balls the size of a large marble and three put in each muffin pan. Set to rise and bake. They will be clover leaf rolls. Supper Rolls To one pint of scalded milk, add one large tablespoonful of shortening, two teaspoonfuls of salt, two tablespoonfuls of sugar, and set to cool. Dissolve one yeast cake in one half cup of lukewarm water and add to the mixture when it is lukewarm. Add as much whole wheat flour as is needed to make a dough stiff enough to stir, but not stiff enough to knead. Beat well and set to rise about ten in the morning. If it rises well beat it down during the day. About an hour and a half before supper beat it down and turn on to the bread board. Do not knead, but roll it out and cut into biscuits. Put close together in a pan and allow them to get very light and bake in a good oven. Corn Rolls To one cup of corn meal add gradually, stirring all the time, one and a half cups of boiling milk. Let it stand for ten minutes, and then add two tablespoonfuls of shortening, two tablespoonfuls of sugar or molasses, and one teaspoonful of salt. When lukewarm add one half of a yeast cake that has been dissolved in half a cup of warm water. Let it rise overnight, and in the morning add a pinch of soda and enough whole wheat flour to make a dough stiff enough to handle. Knead well. Break off pieces of the dough and roll round in the hands till smooth and velvety. Put in a greased pan and let them rise till light. Bake in a moderate oven. To have all outside biscuit use a round pan and invert a bowl in the center. Grease the bowl and put the biscuits round it. Raised Oatmeal Muffins Pour over one cup of rolled oats two cups of boiling water and let stand covered till lukewarm. Add half a cup of molasses, one teaspoonful of salt, and half a yeast cake that has been dissolved in half a cup of warm water. Mix with enough rye flour to make a stiff dough, as stiff as can be beaten. Beat well and let it rise overnight. In the morning beat again well and put in muffin pans. Let them double their size and then bake. English Muffins One cup of any kind of sponge (see Sponges). Add enough whole wheat flour to make a very soft dough. Beat well and allow to rise till light, overnight if desired. Beat again and half fill muffin rings that have been greased and set on a cold greased griddle. Set the griddle on the back of the stove or where it will warm slowly. When the muffins begin to rise, move the griddle where it will get hot. When they are brown on one side, turn muffin, ring and all, and bake till [33] [34] [35] [36] [37] brown. Do not bake too quickly. These can be eaten at once or left till cold, split and toasted. The latter is the usual way of serving them. Plain Coffee Cake Cream a tablespoonful of shortening with two of sugar. When well blended add two tablespoonfuls of cream or milk. Beat this into a cup and a half of bread dough, using a knife instead of a spoon; beat till it is a smooth batter and turn into a well-greased shallow pan. Let it stand twenty minutes; then spread with a mixture of brown sugar and milk and sprinkle over it a teaspoonful of cinnamon and a tablespoonful of flour. Apple Cake When the coffee cake is in the pan set pieces of apple thickly over it and cover with sugar, sprinkle with cinnamon and nutmeg to suit the taste. Peach Cake Use peaches instead of apples and omit the spice. Cheese Cake Beat a tablespoonful of shortening into one cup of bread dough and then add one well-beaten egg and beat to a smooth batter. Spread in a shallow pan and sprinkle thick with grated cheese. Add a little red pepper if liked. Let it stand twenty minutes to rise and bake in a quick oven. Thin breads and rolls need a hotter oven than loaves. Rye Crumpets (1) Take one cup of the potato sponge, one well-beaten egg, one tablespoonful of shortening, and one half teaspoonful of salt. Beat together with a knife till it is smooth, and then add rye flour till it is a soft dough, too thick to pour but too thin to handle. Put it in the ice box, and one hour before they are to be cooked take it out and set in a warm place to rise. Grease a cold griddle and muffin rings, half fill the rings with the dough, and set the griddle over a moderate fire. As the griddle heats the muffins will rise and be well risen when they begin to bake. When well browned on one side turn muffin, ring and all. These are good when fresh made and are very good split and toasted. Crumpets (2) To one cup of sponge add one tablespoonful of softened shortening and one well-beaten egg. Mix well and add enough rye or whole wheat flour to make a very soft dough. Let rise, and bake like English muffins. [38] [39] [40]