Part 3

Sift together one teaspoonful of sugar, one teaspoonful of salt, and one and a half cups of rye flour. Stir in gradually one and a half cups of milk. Beat two eggs very light and add to the batter, and beat with an egg-beater for three minutes. Half fill hissing hot muffin cups and bake in a hot oven.

_Graham Muffins_

Mix together one cup of graham meal, three quarters of a cup of whole wheat flour, one quarter of a cup of sugar, one teaspoonful of salt, and four teaspoonfuls of baking powder. Add gradually one cup of milk and one well-beaten egg, and last of all three tablespoonfuls of melted shortening, beat well and bake in a hot oven.

_Rice Flour Biscuit_

Take one cup of whole wheat flour, one cup of rice flour, one half teaspoonful of salt, and three teaspoonfuls of baking powder sifted together. Add two tablespoonfuls of shortening and work it into the flour. When well mixed add enough milk to make a soft dough. Drop by spoonfuls upon a baking sheet and bake in a brisk oven.

_Sweet Potato Biscuits_

To three quarters of a cup of sweet potato that has been cooked and rubbed through a sieve add two cups of whole wheat flour, one teaspoonful of salt, three teaspoonfuls of baking powder. Work in two tablespoonfuls of shortening and add enough sweet milk to make a dough that can be handled. Roll out three fourths of an inch thick. Cut and bake in a hot oven. Serve hot. These are especially good with coffee.

_Potato Cakes_

Mash four large hot boiled potatoes with one tablespoonful of shortening, one cup of sweet milk, and a little salt. Sift together one cup of whole wheat flour and two teaspoonfuls of baking powder and add to the potato mixture. If not stiff enough to roll out, add a little more flour. Cut in cakes with a biscuit cutter and bake brown. Serve very hot.

_Whole Wheat Shortcake_

Take two cups of whole wheat flour sifted, with four teaspoonfuls of baking powder and one teaspoonful of salt. Work in two tablespoonfuls of shortening, and add milk enough to make as soft a dough as can be handled. Work slightly on the board and divide into two parts. Pat them out into rounds to fit a round pan or pie plate. Put one in the plate and spread with butter and put the other on top. Bake and split where the butter was put. Use with berries, peaches, or with creamed chicken or oysters.

PANCAKES

_Potato Pancakes_ (_1_)

Put eight raw potatoes through a meat chopper and season with salt and pepper. Fry in large thin cakes on a well-greased griddle, turning to brown both sides. Butter and roll each cake and serve hot.

_Potato Pancakes_ (_2_)

Put enough raw potato through the meat chopper to make three cupfuls. Add three tablespoonfuls of whole wheat flour, one teaspoonful of salt, and one (or two) well-beaten eggs. Beat well and bake in a well-greased frying-pan, browning on both sides. Put a teaspoonful of fat in the frying-pan and when it is melted let it run well over the pan before putting in the cake.

The cakes will be whiter if rice flour is used.

_Corn Meal Griddle Cakes_ (_1_)

Take one cup of corn meal, pour over it one cup of _boiling_ water, and stir till it thickens. Add one cup of sour milk or buttermilk, one well-beaten egg, one half teaspoonful of soda and the same of salt. Sift one teaspoonful of baking powder with half a cup of whole wheat flour and add to the batter with enough more flour to make a batter that will just hold its shape for a good griddle cake. If sweet milk is used omit the soda and add one more teaspoonful of baking powder. This is my favorite recipe.

_Corn Meal Griddle Cakes_ (_2_)

Scald two cups of milk in the double boiler and stir in one cup of coarse corn meal. Cook ten minutes and take from the fire. Add one teaspoonful of butter or shortening of some sort and let it cool. Add two well-beaten eggs and enough cold milk to make a batter that will just pour. Add one teaspoonful of baking powder and bake on a hot griddle.

_Rice Griddle Cakes_

To one and a half cups of cold cooked rice add one well-beaten egg and one cup of sour milk or buttermilk. Sift together one half teaspoonful of salt, one half teaspoonful of soda, one teaspoonful of baking powder, and one half cup of rye flour. Add this to the rice and egg; if not stiff enough add more flour.

If it is necessary to use sweet milk omit the soda and add one more teaspoonful of baking powder.

_Bread Griddle Cakes_

Cover two cups of stale bread of any kind with two cups of sour milk and let it stand for half an hour. If the bread is very hard it may need longer soaking. Add one well-beaten egg, one half teaspoonful of salt, and enough whole wheat or rye flour to make a batter that will just pour, about three quarters of a cupful. When ready to bake add one teaspoonful of soda dissolved in a little cold water, one teaspoonful of baking powder, and beat well.

_Corn Meal Puffs_ (_for dessert_)

Mix two cups of corn flour (fine bolted meal will do) and half a cup of whole wheat flour and one teaspoonful of salt. Stir this into one quart of boiling milk and cook in the double boiler for fifteen minutes, keeping it stirred. Put in a bowl and add one tablespoonful of butter and beat well. When cold add one cup of powdered sugar and four eggs beaten light, a little cinnamon and nutmeg, and two teaspoonfuls of baking powder. Beat well and bake in greased muffin pans. Serve with a pudding sauce.

Half this recipe will be enough for five people.

_Pulled Bread_

Use a loaf of whole wheat bread not more than twenty-four hours old. Cut or whittle away the crust, then begin at one end and pull and tear the loaf in two lengthwise, then separate the halves into quarters, and then into eighths. If the loaf is large, these pieces can be divided again. Cover a large pan or biscuit sheet with paper, lay the bread upon it, and put in a moderate oven for half an hour or until it is dry and a golden brown. It must be crisp to the center.

This will keep some weeks in a tin box, but should be freshened in the oven before using.

_Deviled Toast_

Cut any dark bread into thin slices and toast a golden brown. Mix well together one tablespoonful of butter, one quarter of a teaspoonful of mustard, a little cayenne and a little onion juice, and spread on the toast. Sprinkle over it a little grated cheese, and set it in the oven till it is hot and serve at once.

_Hominy Crisps_

To one cup of hominy that has been cooked and mashed through a sieve, add a little salt and whole wheat flour to make a very stiff dough. Knead well and roll it as thin as possible. Cut in squares, puncture it with a fork, and bake in a hot oven.

Cooked oatmeal may be used in the same way.

_Girdle Cakes_

Rub thoroughly together two cups of flour, one tablespoonful of sugar, half a teaspoonful of salt, two tablespoonfuls of shortening, two teaspoonfuls of baking powder, two tablespoonfuls of currants or seedless raisins. Beat one egg and add to it half a cup of milk. Stir into the dry mixture till it makes a soft dough. Turn on to a floured board and knead for a minute, then roll out half an inch thick. Cut out the size of a breakfast plate and cook on a moderately hot griddle that has been lightly greased. When brown turn and cook on the other side. When done cut each cake into quarters and turn up so as to brown the cut edges. Split and butter and serve hot.

This can be cut in rounds with a biscuit cutter and cooked the same way.

_A Paste to put on Buns when half baked_

Mix two teaspoonfuls of cornstarch with one quarter of a cup of cold water. Pour over it three quarters of a cup of boiling water and cook a few minutes. Brush this over the half-baked buns, biscuits, or raisin bread, and sprinkle with sugar. Put back and finish baking.

CAKES AND GINGERBREADS

_Whole Wheat Gingerbread_

Put one cup of molasses and one third of a cup of shortening together in a saucepan on the stove to melt. While this is heating beat one egg and add it to one half cup of sour milk. Sift together one teaspoonful of ginger, a little clove, one half teaspoonful of salt, and one teaspoonful of soda. Add these to the hot molasses, and as it foams up pour it into the egg and milk and mix well. Add two cups of whole wheat flour and beat till smooth. Bake in a shallow pan in a moderate oven.

_Rye Gingerbread_

Mix together four tablespoonfuls of softened shortening and one third of a cup of sugar. Add one well-beaten egg. Dissolve one teaspoonful of soda in three quarters of a cup of molasses and beat into the first mixture. Add one teaspoonful of ginger, one half teaspoonful of salt, and one half cup of milk. Beat well and add one and one half cups of rye flour and one cup of rye meal. A few raisins are a good addition.

_Cape Cod Fruit Cake_

Cream together three quarters of a cup of shortening and one cup of sugar. Add one cup of molasses, one well-beaten egg, one cup of cold coffee, one cup of raisins, one tablespoonful of cinnamon, one half tablespoonful of cloves, and one tablespoonful of soda. Mix thoroughly and add one and one half cups of rye meal and three cups of rye flour. Bake in two brick loaf pans in a moderate oven. One cup of nuts and shredded citron can be added.

This cake keeps like fruit cake.

_Chocolate Cake_

To two well-beaten eggs add one cup of sugar and beat well. Add two squares of Baker’s chocolate that has been melted with a scant half cup of shortening. Sift one tablespoonful of baking powder, one half teaspoonful of salt, and one and one third cups of whole wheat flour, and add to the first mixture, alternating with two thirds of a cup of milk. Add one teaspoonful of vanilla. Bake in a moderate oven.

_Doughnuts_[1]

To two eggs beaten well, add one cup of sugar, one cup of sour milk, one teaspoonful of soda, one half teaspoonful of salt, one cup of entire wheat flour, one cup of graham, one teaspoonful of cinnamon, one teaspoonful of ginger. Then add enough entire wheat flour to roll.

_Raised Bread Cake_

Beat together two thirds of a cup of shortening that is soft but not melted, two well-beaten eggs, and three quarters of a cup of molasses. Beat this mixture into one quart of risen bread dough. Beat with a knife till it is a smooth batter, then add one and one half cups of sugar, one teaspoonful of soda, one teaspoonful of the following spices, clove, allspice, cinnamon, and ginger, and one half teaspoonful of salt. Flour two cups of raisins and fold them in lightly. Put in two small bread pans and let it stand about twenty minutes and bake one and one half hours in a moderate oven.

This cake is better a few days after it is baked.

THE END

The Riverside Press CAMBRIDGE . MASSACHUSETTS U . S . A

FOOTNOTE:

[1] Mrs. Handy is indebted to Miss Annie G. Hinckley for this recipe.

TRANSCRIBER’S NOTES:

Italicized text is surrounded by underscores: _italics_.

Obvious typographical errors have been corrected.

Inconsistencies in hyphenation have been standardized.

End of Project Gutenberg's War-Time Breads and Cakes, by Amy L. Handy