Short Cake -Number 2

2 cups flour 4 teaspoons baking-powder

½ teaspoon salt ¼ cup sugar ¼ cup fat

1 egg

About ½ cup milk

Mix same as Short Cake No. 1, adding the well-beaten egg to the milk.

APPLE JOHN Put stewed apple or other fruit, sweetened and seasoned, into a greased pudding dish. Cover the fruit with a short-cake dough mixture and bake in a hot oven 20 to 30 minutes. Invert onto the serving dish, sprinkle with sugar and cinnamon. Serve.

Meat Rolls

Make a short-cake dough, made with ¼ oatmeal. Mix finely chopped meat with a thick, highly seasoned sauce, or cereal mush. Shape into croquettes, cover with a thin layer of dough, bake in a hot oven. Serve with a hot sauce.

Quick Coffee Cake

¼ cup fat

1 cup sugar

2 eggs (beaten separately)

½ cup milk ¼ teaspoon salt 1 ½cups sifted flour

¼ cup cornmeal 1 tablespoon baking-powder

Cream the fat, add sugar gradually, then the well-beaten eggs and milk alternately with the flour, measured, mixed and sifted with the baking-powder and cornmeal. Spread mixture in a well-greased, shallow tin. Spread the top with melted fat, sprinkle with sugar and cinnamon. Bake in a moderately hot oven 20 minutes.

Apple Cake

Put short-cake dough in a well-greased pan. Arrange apples cut in eighths over the top. Brush over with corn syrup. Bake.

Baking - Powder Breads

Sour Milk Graham Bread

3 cups Graham flour 1 cup white flour 1/3 cup brown sugar

1 teaspoon salt 1 teaspoon soda

1 tablespoon baking-powder

2 cups sour milk

Measure, mix and sift dry ingredients. Add the sour milk and beat mixture thoroughly until ingredients are thoroughly mixed. Drop mixture into well-greased bread pans and bake in a moderately hot oven about 1 hour.

Graham Baking-Powder Nut Bread

3 cups Graham flour 1 cup white flour ¼ cup sugar

1 teaspoon salt 1½ tablespoons baking-powder

2 2/3 cups milk 1 cup nut meats

Mix and sift dry ingredients; add liquids and nut meats. Mix thoroughly, put into greased bread pan, let stand 25 minutes. Bake about 50 minutes or until done.

Buckwheat Nut Bread

2 cups buckwheat flour

2 cups white flour

¼ teaspoon salt

1 tablespoon baking-powder ½ teaspoon soda

1/3 cup nut meats 1 1/3 cups milk and § cup molasses

Mix and sift dry ingredients, add the nuts and liquids. Beat thoroughly. Pour mixture into well-greased bread pan, let stand 20 minutes, then bake about 45 minutes. Raisins, dates or candied orange or lemon peel may be added.

Rice Bread

½ cup cold boiled rice ½ cup cornmeal ½ cup wheat flour

1 tablespoon baking-powder ¼ teaspoon salt

2 tablespoons syrup

1 egg, well beaten

½ cup milk

1 tablespoon melted fat

Measure, mix and sift the dry ingredients. Add the rice, egg, milk and fat. Beat thoroughly. Pour into shallow, greased pan, and bake in a moderate oven.

Peanut Bread

1 cup rye flour 3 cups flour 1 teaspoon salt

¼ cup sugar

2 2/3 tablespoons baking-powder

1¾ cups milk

1 well-beaten egg

1 cup chopped peanuts

Measure, mix and sift the dry ingredients. Add the milk and eggs mixed and the peanuts. Beat mixture thoroughly and turn into 2 well-greased bread pans. Bake 45 minutes in a moderately hot oven.

Currant Bread

1½ cups flour

½ cup cornmeal

1 tablespoon baking-powder

¼ teaspoon salt 1 tablespoon sugar 1 cup milk

1 egg, well beaten 1 cup currants, dredged with flour

Measure, mix and sift dry ingredients. Add the milk mixed with egg and the currants. Beat mixture thoroughly. Turn mixture into a well-greased bread tin, cover and let stand 20 minutes. Bake in a moderately hot oven 30 minutes.

Steamed Breads- General Directions For Steaming Breads

A mold, a tin pail, such as a lard pail; or a can, such as a baking-powder can, with a tightly-fitting cover may be used.

Grease the inside of the mold thoroughly. The greased molds should be filled 2/3 full. The molds should be covered with well-greased paper and the covers adjusted securely and tied down with a string. The molds should be placed on a rest or several layers of soft paper in a large kettle, containing enough boiling water to reach half way to the top of the mold.

Keep the water boiling all the time during the steaming. Add more boiling water if necessary.

Cover the kettle during the steaming, and be careful not to jar it while cooking.

Boston Brown Bread

1 cup rye meal 1 cup cornmeal 1 cup Graham flour

1 teaspoon salt ¾ tablespoon soda

¾ cup molasses 2 cups sour milk

Measure, mix and sift dry ingredients. Add the liquids and beat thoroughly. Pour mixture into well-greased steamer mold. Cover closely and steam about 4 hours. Raisins may be added to the mixture.

Steamed Oatmeal Bread

1 ½ cups rolled oats 1½ cups cornmeal 1½ teaspoons salt

2 tablespoons baking-powder ¼\ teaspoon soda

3 tablespoons molasses

1½ cups milk

1 egg

2 tablespoons melted fat

Measure, mix and sift the first 5 ingredients. Add the other ingredients and mix thoroughly. Turn mixture into well-greased mold and steam 2 hours.