LEWIS CARROLL

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

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

1 6 MEATLESS COOKERY

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

WHITE BREAD

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.

MILK BREAD

Scalded milk il/2. tablespoons butter

l/2 cake compressed yeast ^ tablespoon of salt

YZ tablespoon sugar il/2 quarts sifted flour

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.

BREAD, ETC. 17

SELF-RISING BREAD

i/2 cup cornmeal 2^ cups flour

l/2 cup scalded milk 2 tablespoons butter

Y-Z teaspoon salt i tablespoon sugar

2 cups milk and water I teaspoon salt

Flour to make a stiff dough

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.

PARKER HOUSE ROLLS

2 cups scalded milk 1^/2 teaspoons salt

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

About 5^2 cups flour

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.

1 8 MEATLESS COOKERY

WHOLE WHEAT BREAD

2 cups scalded milk 3 cups whole wheat flour i teaspoon salt 2 cups white flour

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

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.

BOSTON BROWN BREAD, NO i

i cup corn meal 2 cups sour milk

i cup rye meal 2^/2 teaspoons soda

I cup graham flour 24 cup molasses

I teaspoon salt

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.

BOSTON BROWN BREAD, NO. 2

i cup white flour 24 CUP m°lasses

i cup corn meal 1^4 CUPS sweet milk

i cup graham flour 24 teaspoon soda

I teaspoon salt I teaspoon baking powder

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.

BREAD, ETC. 19

FRUIT BREAD

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

i tablespoon sugar i yeast cake

2 quarts flour

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.

CORN BREAD

i cup corn meal 2 teaspoons salt

5 cups white flour 2 tablespoons butter

i tablespoon sugar il/2 cups water and milk

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

SOFT GRAHAM BREAD

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

1 pint white flour or

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

3 cups warm water I tablespoon butter

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

20 MEATLESS COOKERY

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.

GRAHAM BREAD

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

3 teaspoons sugar 3 teaspoons baking powder

\y^ cups water 3 tablespoons molasses

Little salt

Bake one hour. This recipe makes one loaf.

NUT BREAD

il/2 cups milk 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. 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.

I pound of fine oatmeal I ounce of butter

]/2 ounce of baking powder I teaspoon salt

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.

BREAD, ETC. 21

SCOTCH OATEN CAKES

2 cups oatmeal YI teaspoon salt

1 cup flour 3 tablespoons butter

YZ cup or more of cold water

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.

GOLDEN CORN CAKE

24 cup yellow corn meal Y* teaspoon salt

il/4 cups flour i tablespoon melted butter

2 tablespoons sugar i cup milk

4 teaspoons baking powder

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.

LANCASHIRE POTATO CAKE

i pound of mashed potatoes 2 ounces of butter

YZ pound of flour *4 pint of milk

YZ teaspoon of baking powder

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.

22 MEATLESS COOKERY

y2 pint of milk i teaspoon baking powder

2 ounces of flour Butter

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.

BUCKWHEAT PANCAKES

4 tablespoons of buckwheat meal ^ pint of milk

2 teaspoons of baking powder

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.

DEVONSHIRE CUTROUND

8 ounces of flour A small teaspoon of baking pow-

I ounce of butter der

Little less than half a pint of water

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.

BREAD, ETC. 23

FRUIT LOAF

12 ounces of sultanas i pound of flour

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

soda YZ pint of milk

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.

JOHNNY CAKE

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

I teacup of sugar Baking powder

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.

AERATED NUT PUFFS

i teaspoon salt ^ cup of milk

j/3 cup cream il/2 cups white flour

l/4 cup chopped nuts

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.

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

24 MEATLESS COOKERY

I quart corn meal 2 teaspoons salt i tablespoon shortening

Boiling water

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.

INDIAN MEAL BREAD

il/2 cups graham flour i teaspoon salt

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

Mix and steam as Boston brown bread.

APPLE CORN BREAD

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

y2 teaspoon salt 3 tart apples pared and sliced

i teaspoon soda

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.

SOUTH CAROLINA CORN BREAD

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

2l/2 quarts wheat flour 2 teaspoons salt

or i pint mashed sweet potatoes

2l/2 quarts fine corn meal i cake yeast

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

BREAD, ETC. 25

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.

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.

GLUTEN AND CORN BREAD

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

Y^ cup gluten, rye or wheat 2 tablespoons butter

flour, preference being in or- 3 teaspoons salt

der named I tablespoon sugar il/2 cups boiling water

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.

THIRD BREAD

2 quarts yellow corn meal y> cup molasses

2 teaspoons salt I quart rye flour

Boiling water I yeast cake

26 MEATLESS COOKERY

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.

ZUNI INDIAN BREAD

i cup white corn meal I teaspoon salt

i cup yellow corn meal y& teaspoon cayenne

I cup water i cup chopped butter

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.

FRUIT GEMS

i cup corn meal l/2 cup raisins

i cup milk y2 cup Zante raisins

i teaspoon salt y2 cup cream

I teaspoon baking powder

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.

CRISP CORN MEAL CAKE

i cup milk YZ teaspoon salt

YZ cup white corn meal

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.

BREAD, ETC. 27

PARCHED CORN MEAL BISCUITS

i cup yellow corn meal 2 cups peanut cream

2 teaspoons salt

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.

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.

BEATEN CORN BREAD

Y$ cup white, corn meal ^ teaspoon salt

Y^ cup white flour i tablespoon butter

i teaspoon sugar Water

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.

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.

28 MEATLESS COOKERY

CORN MEAL ROLLS

il/2 cups wheat flour ^2 cup milk

Y$ cup corn meal I teaspoon salt

3 teaspoons baking powder 2 tablespoons butter

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.

2 cups flour 2 cups milk

YZ teaspoon salt I tablespoon melted butter

2 tablespoons baking powder

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.

CREAM CRISPS

2 cups graham flour 2 tablespoons sugar

2 cups white flour \Yz cups cream

I teaspoon salt

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.

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

BREAD, ETC. 29

CORN PONE

i pint cornmeal i teaspoon sugar

1^4 cups boiling water y2 teaspoon salt

2 tablespoons butter

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.

I pint yellow cornmeal I pint miflc

}4 cup sugar 2 tablespoons butter

}/2 teaspoon salt

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.

BEATEN BISCUITS

I quart pastry flour i teaspoon salt

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

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.

30 MEATLESS COOKERY

VANILLA BISCUITS

4 ounces of flour 2 ounces of butter

4 ounces of pine kernels i teaspoon of baking powder

1 ounce of sugar 2 drops of essence of vanilla

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.

BAKING POWDER BISCUITS

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

i teaspoon salt

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.

CREAM BISCUITS

2 cups flour ^4 to i cup of milk

2 tablespoons butter 4 teaspoons baking powder

y-2, teaspoon salt

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.

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

BREAD, ETC. 31

FRUIT BISCUITS

2 cups of flour 2 teaspoons citron finely chopped

T/2. teaspoon salt l/$ teaspoon cinnamon

2 tablespoons sugar l/$ cup seeded raisins finely

2 tablespoons butter chopped

2/$ cup milk 4 teaspoons baking powder

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

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.

GRAHAM HURRY-UPS

I cup white flour % cup milk

1 cup graham flour ^ teaspoon salt

2 tablespoons melted butter 4 teaspoons baking powder

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.

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

2 cups flour }4 CUP warm water

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 : —

32 MEATLESS COOKERY

y2 cup butter softened % teaspoon cinnamon and nut-

Y-Z cup currants meg

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.

If desired, the currants and spices may be omitted.

CINNAMON BUNS

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

^2 cup butter softened 2 tablespoons cinnamon

i cup currants I cup brown sugar

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.

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

}/2 cup milk 2 tablespoons sugar

i teaspoon salt ^2 cake compressed yeast

i cup white flour 2 tablespoons warm water

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.

BREAD, ETC. 33

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.

2 cups bread flour i cup milk

2 teaspoons baking powder 2 tablespoons melted butter

i teaspoon salt

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.

BLUEBERRY MUFFINS

1 cup fresh blueberries £4 CUP m^^

2 tablespoons butter 2 cups sifted flour 2 tablespoons sugar ^2 teaspoon salt

4 teaspoons baking powder

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.

DATE MUFFINS

}4 cup butter 2 cups white flour

l/4 cup sugar ^2 teaspoon salt

Y^ cup milk y-z pound dates

4 teaspoons baking powder

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.

34 MEATLESS COOKERY

RICE MUFFINS

254 cups flour I cup milk

24 cup hot cooked rice 1/2 teaspoon salt

2 tablespoons melted butter 5 teaspoons baking powder

2 tablespoons sugar

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.

RAISED MUFFINS

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

2 tablespoons butter 54 CUP warm water

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.

SALLY LUNN

i quart of flour I quart warm milk

i tablespoon baking powder 2 tablespoons sugar

I tablespoon butter Pinch of salt

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.

BREAD, ETC. 35

BRAN GEMS

i cup sterilized bran I teaspoon salt

i cup graham flour I tablespoon sugar

Y% cup milk 3 teaspoons baking powder

3 tablespoons melted butter

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.

BRAN MUFFINS NO. i

i cup flour 2 cups bran

1 teaspoon soda i cup milk

y2 teaspoon salt 2^2 tablespoons molasses

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

BRAN MUFFINS NO. 2

2 cups bran y>. cup butter

i cup flour 3 tablespoons molasses

1 teaspoon soda il/2 cups sour milk

i teaspoon salt

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.

FRUIT BRAN MUFFINS

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

i cup bran 3 teaspoons baking powder

y± cup English walnut meats l/4 cup raisins

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.

36 MEATLESS COOKERY

SCONES NO. i

2 cups of flour I teaspoon baking powder

2 ounces of butter ^2 pint of milk

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.

SCONES NO. 2

4 ounces of butter il/2 teaspoons of baking powder

2 cups of flour A pinch of salt

1/2 pint of milk

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.

SCOTCH SCONES

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

i teaspoon cream of tartar

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.

SODA SCONES

i pound of flour l/2 teaspoon soda

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

2 ounces of butter

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

BREAD, ETC. 37

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

i cup Rolled Oats I tablespoon sugar

i cup wheat preparation i teaspoon salt

1 cup flour 2 tablespoons butter

Warm water

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.

CHEESE CAKES

3 tablespoons butter i teaspoon salt

4 tablespoons flour Few grains cayenne

4 tablespoons grated American cheese

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.

CHEESE BISCUITS NO. i

2 cups of flour 3/2 teaspoon salt

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

i cup of milk

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.

38 MEATLESS COOKERY

CHEESE BISCUITS NO. 2

J4 pound of soft cheese 4 teaspoons of baking powder

2 cups of flour i teaspoon of salt

i cup of water

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.

CHEESE DROPS

2^ tablespoons milk 2 tablespoons of Parmesan cheese

1 teaspoon of butter l/4 teaspoon of salt

ll/4 cups of flour

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.

CHEESE STRAWS NO. i

4 ounces of flour A pinch each of cayenne,

2 ounces of grated cheese pounded mace and salt

2 ounces of butter

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.

CHEESE STRAWS NO. 2

2 ounces of Cheddar cheese 2 ounces of flour

2 ounces of Parmesan cheese 2 ounces of butter

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

BREAD, ETC. 39

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.

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

54 cup butter YZ cup ice water

I ounce of cheese

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.

FRIED PASTE

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.

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.