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Updated: May 21, 2025
On the other hand, within the ranks of the nobility itself, travel, commercial enterprise, and tb^ incessant wars with the Turks saved the wealthy and dangerous from that fruitful source of conspiracies idleness.
It is an excellent plan to be able to substitute one thing for another in recipes of this kind, and this may be done if the materials are used in correct proportion. 1-1/4 c. graham flour 1 c. white flour 3/4 tsp. soda 1 tsp. salt 1 c. sour milk 1/3 c. molasses 1 egg 2 Tb. melted fat Mix and sift the graham and the white flour, the soda, and the salt.
Buns containing either of these ingredients, therefore, are especially valuable in the diet. Besides increasing the food value of the buns, nuts and fruit improve the flavour and make a very palatable form of bun. 4 Tb. sugar 1 Tb. fat 1 tsp. salt 1 cake compressed yeast 1 c. lukewarm milk 3 c. white flour 3/4 c. chopped nuts or raisins 1 c. white flour additional for kneading
Tiny, thin biscuits may be split, buttered, and served with tea, while larger ones may be served with breakfast or luncheon. In order to utilise left-over biscuits of this kind, they may be split and toasted or dipped quickly into boiling water and heated in a quick oven until the surface is dry. 2 c. flour 1 tsp. salt 4 tsp. baking powder 2 Tb. fat 3/4 c. milk
2 c. milk 6 Tb. molasses 1-1/2 tsp. salt 1/2 yeast cake 1/4 c. lukewarm water 2 c. white flour 4 c. graham flour 1 c. sterilized bran 1 c. white flour additional for kneading Scald the milk and to it add the molasses and salt. When this is lukewarm, add to it the yeast cake dissolved in the lukewarm water, as well as the white flour and 1 cupful of the graham flour.
Besides adding flavour, the molasses in this recipe adds food value to the product. 1 c. corn meal 3/4 c. flour 3-1/2 tsp. baking powder 1 tsp. salt 3/4 c. milk 1/4 c. molasses 1 egg 2 Tb. melted fat Mix and sift the corn meal, flour, baking powder, and salt. Add the milk, molasses, and well-beaten egg and stir in the melted fat.
If the short process is employed, the amounts specified in the following recipe should be used, but for the long process the quantity of yeast should be decreased. 1 yeast cake 2 c. lukewarm liquid 2 Tb. fat 1/4 c. brown sugar stoned, chopped dates 2 tsp. salt 6 c. whole-wheat flour 1-1/2 c. seeded raisins or stoned, chopped dates 1 c. white flour for kneading
1 c. rice 2-1/2 c. stock, or meat broth 2 Tb. butter 1 slice onion 1/2 c. canned tomatoes Steam the rice in the stock until it is soft by the method given for steaming rice. Then brown the butter and onion in a frying pan, add the tomatoes, and heat thoroughly. Pour this mixture into the rice, mix well, and serve. BROWNED RICE. Another way in which to add variety in serving rice is to brown it.
1-1/2 c. whole-wheat flour 2 Tb. sugar 1 tsp. salt 1 c. milk 1 egg 1 Tb. fat Sift the flour, sugar, and salt together and add the milk and the egg yolk, which should be well beaten. Melt the fat and stir it into the batter. Beat the egg white stiff, and fold it in carefully. Heat well-greased gem irons, fill them level full with the mixture, and bake in a hot oven for about 20 minutes.
3 Tb. fat 1/3 c. sugar 1 egg 1 c. milk 2-1/4 c. flour 1/2 tsp. salt 4 tsp. baking powder 1 c. fresh blueberries Cream the fat, and add the sugar gradually. Then stir in the beaten egg and milk. Reserve 1/4 cupful of flour, and mix the remainder with the salt and the baking powder. Stir the dry ingredients into the first mixture.
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