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Updated: June 11, 2025
PINWHEEL BISCUITS. To create variety, a baking-powder biscuit mixture may be made into pinwheel biscuits, a kind of hot bread that is always pleasing to children. 2 c. flour 1 tsp. salt 4 tsp. baking powder 2 Tb. fat f 3/4 c. milk 2 Tb. butter 1/3 c. sugar 1 Tb. cinnamon 3/4 c. chopped raisins To make the dough, combine the ingredients in the same way as for baking-powder biscuits.
1 cake compressed yeast 1/2 c. lukewarm milk 1 Tb. sugar 1/2 tsp. salt 2 c. white flour 1 egg 2 Tb. fat 1/4 c. brown sugar 1/2 c. white flour additional for kneading Dissolve the yeast in the lukewarm milk and add the sugar and the salt. Stir in 1 cupful of flour and let the mixture rise. When the sponge is light, add the beaten egg, the fat and the brown sugar creamed, and the remaining flour.
Whole-wheat rolls have the same advantage as bread made of whole-wheat flour, and if they are well baked they have a crust that adds to their palatableness. 1 pt. lukewarm milk 1 cake compressed yeast 1 tsp. salt 3 Tb. sugar 4 Tb. fat 2 c. white flour 4 c. whole-wheat flour 1/2 c. white flour additional for kneading
Barley is not liked by everybody; nevertheless, it is an excellent food and its nature is such that even after long cooking it remains so firm as to require thorough mastication, which is the first great step in the digestion of starchy foods. 1 c. pearl barley 1 tsp. salt 4-1/2 c. boiling water Look the barley over carefully and remove any foreign particles it may contain.
It is possible, however, to make very light popovers with only enough beating to mix the ingredients thoroughly, and it is now known that the rising is due to the expansion of water into steam in the mixture. This knowledge is useful in that it saves time and energy. 1 c. flour 1/4 tsp. salt 1 c. milk 1 egg Mix the flour, salt, and milk in a bowl, and then drop in the unbeaten egg.
Oversteaming will do no harm, but understeaming is liable to leave an unbaked place through the centre of the loaf. 1 c. white flour 1 c. graham flour 1 c. corn meal 3/4 tsp. soda 2 tsp. baking powder 1 tsp. salt 3/4 c. molasses 1-3/4 c. sweet milk Mix and sift the flour, corn meal, soda, baking powder, and salt. Add the molasses and milk and mix all thoroughly.
2 c. scalded milk 1/2 c. fine bread crumbs 1/2 tsp. salt 1/4 yeast cake 3/4 c. lukewarm water 1-1/2 c. buckwheat flour 1/2 c. white flour 1 Tb. molasses 1/4 tsp. soda Pour the scalded milk over the bread crumbs and add the salt. Dissolve the yeast cake in 1/2 cupful of the lukewarm water and add this to the bread crumbs and milk.
It is therefore very attractive to most persons, but it is not a cheap food on account of the usual high price of nuts. Thin slices of nut bread spread with butter make very fine sandwiches, which are especially delicious when served with tea. 2 c. flour 1/2 c. sugar 4 tsp. baking powder 1 tsp. salt 4 Tb. fat 1 egg 1 c. milk 1/2 c. English walnuts
Therefore, which of these recipes should be used depends on the taste of those who are to eat the cake. 1 c. corn meal 1/2 c. flour 3 tsp. baking powder 3/4 tsp. salt 1/4 c. sugar 3/4 c. milk 1 egg 2 Tb. melted fat Mix and sift together the corn meal, flour, baking powder, salt, and sugar. Add to them the milk and well-beaten egg, and stir in the melted fat.
Another satisfactory dish may be made by combining eggs with left-over rice to form RICE PATTIES. Owing to the protein supplied by the eggs, such a combination as this may be made to take the place of a light meat dish for luncheon or supper, and, to impart additional flavor, it may be served with any sauce desired. 1 c. stale crumbs 1/2 tsp. salt 1/2 tsp. celery salt 2 eggs 2 c. steamed rice
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