,books by ,amy ,l4 ,handy  ,,published  
,,by ,,houghton ,,mifflin ,,company     
,,war-,,time ,,breads ,,and ,,cakes4    
,,war ,,food4 ,practical and ,economical
 ,methods of ,keeping ,vegetables1      
,fruits1 and ,meats4       ,,war-,,time 
,,breads   ,,and ,,cakes                
,,war-,,time ,,breads   ,,and ,,cakes   
,,by   ,,amy ,l4 ,,handy   ,author of   
,,war ,,food    ,illustration           
,,boston ,,and ,,new ,,york   ,,houghton
 ,,mifflin ,,company   ,the ,riverside  
,press ,cambridge   #aiah               
,,copyright1 #aiah1 ,,by ,,amy ,l4      
,,handy    ,,all ,,rights ,,reserved    
,published ,march #aiah     ,,foreword  
,for the last twenty years the          
housewives of our country have been more
 and more depending upon the bakers for 
the bread used in the homes4 ,in some of
 our cities the home-baked loaf is      
hardly known4  ,although the commercial 
bread has been of great variety and of  
excellent quality1 it has never been an 
economical method of serving the family 

with the staff of life4  ,by depending  
upon ready-baked bread we have come to  
consider it a difficult process to make 
good yeast bread and almost a hardship  
to try to have home-made bread4  ,i had 
fallen into the habit of buying my      
bread2 my family was so small that it   
hardly seemed necessary to insist that  
bread should be made in my kitchen when 
good bread could be bought at a         
reasonable price4 ,the result was that  
when the call came to conserve the      
wheat1 ,i resorted almost entirely to   
quick breads made with baking powder or 
with sour milk and soda4 ,however1 the  
experiments that ,i made with these     
materials proved so interesting and     
satisfactory that ,i decided to see what
 ,i could do with a yeast cake and other
 grains than wheat4  ,my first          
experiments were failures and ,i was    
discouraged because1 instead of saving  
food1 ,i was wasting it1 and yet ,i was 
unwilling to acknowledge myself defeated
 by the little square of leaven that    

came to me so attractively done up in   
tinfoil4  ,after careful consideration  
,i decided that ,i had rushed into undue
 intimacy with a force of which ,i had  
very little understanding and that ,i   
might do better if ,i cultivated the    
acquaintance by degrees4  ,my next      
experiments were made with a very simple
 sponge of whole wheat flour1 water1 and
 yeast1 which ,i allowed to rise for    
about four hours4 ,i divided it into    
four parts1 and to one ,i added scalded 
corn meal and rye flour2 to the second1 
raw corn meal and whole wheat flour2 to 
the third1 barley flour and rye2 and to 
the fourth1 rice flour4 ,i put salt in  
each lot1 but no sugar or shortening4   
,as ,i worked ,i kept a paper and pencil
 beside me and made careful notes of    
everything ,i did1 also of results that 
,i expected and of any doubts that      
occurred to me as to the wisdom of what 
,i was doing4 ,the four little loaves   
that resulted taught me many things and 
were the beginning of experiments that  

lasted through the summer--experiments  
that any housekeeper could make1 for ,i 
had no laboratory1 only the kitchen of  
my country house and the utensils found 
in every house4  ,in giving the results 
of my summer's work ,i have tried to    
make the recipes so simple and yet      
explicit that the most inexperienced    
cook can follow them4                   
,,amy ,,littlefield ,,handy             
,barnstable1 ,massachusetts             
,,contents     ,,yeasts                 
#a    ,,suggestions ,,for ,,the ,,making
 ,,of ,,bread ,,without ,,white ,,flour 
#f    ,,sponges                         
#i    ,,breads ,,and ,,biscuits ,,made  
,,with ,,yeast                          
#ae    ,,straight ,,dough ,,breads      
#bc    ,,breads ,,and ,,biscuits ,,made 
,,without ,,yeast                       
#da    ,,pancakes                       
#ef    ,,cakes ,,and ,,gingerbreads     
#fc     ,,war-,,time ,,breads ,,and     
,,cakes     ,,yeasts   ,buttermilk ,dry 
,yeast  ,put one quart of buttermilk in 

a double boiler1 and when it is scalding
 hot add one and one half quarts of corn
 meal and one teaspoonful of salt1 and  
stir well4 ,let this mush cool1 and then
 add one yeast cake that has been       
dissolved in one half cup of lukewarm   
water4 ,set the mixture in a warm place1
 and when it rises stir it down and let 
it rise again4 ,repeat this process     
three times1 and then add more corn meal
 and enough whole wheat flour to bind it
 so that it can be made into cakes4 ,use
 a rounding tablespoonful to each cake  
if they are to be used in winter1 less  
if for summer use4 ,let them dry as     
quickly as possible1 but do not put them
 in the oven or in the sun4 ,a rack hung
 high over the stove is a good place to 
dry them4 ,they should have a sour1 but 
not disagreeable1 smell4 ,these will    
keep all summer on a dry pantry shelf4  
,potato and ,hop ,dry ,yeast  ,boil     
together four small potatoes and one    
half cup1 packed1 of dry hops1 using    
three pints of water4 ,when the potatoes

 are done1 take them out and put through
 a sieve or ricer4 ,add two cups of     
whole wheat flour and mix well4 ,strain 
the boiling hop water over this mixture 
and beat till it is a smooth batter4    
,add one tablespoonful of salt and the  
same of ginger and one half cup of      
sugar4 ,when lukewarm1 add one yeast    
cake that has been dissolved in one cup 
of lukewarm water4 ,let this stand one  
or two days1 the time depending upon the
 temperature of the room1 stirring it   
down occasionally4 ,when it smells good 
and sour1 add corn meal till it is thick
 enough to handle4 ,make into cakes1    
using a rounded tablespoonful if they   
are to be used in winter and less for   
summer use4 ,dry quickly1 but do not put
 in the oven or in the sun4 ,it will    
take a few days before they are dry     
enough to put away4 ,these will keep in 
a box on a dry pantry shelf winter or   
summer4  ,one cake is equal to a cake of
 compressed yeast4   ,continental ,dry  
,yeast  ,when putting the bread in pans 

save out a pint of the dough4 ,roll this
 half an inch thick1 put it on plates1  
and leave it on the pantry shelf1       
turning it occasionally4 ,it will become
 quite sour as it dries4 ,after a few   
days the drying may be hastened1 but do 
not overheat it or the yeast plant will 
be killed4 ,when dry1 break it into     
convenient pieces and put in a box or   
jar4 ,to use1 break into small pieces1  
enough to half fill a cup and soak till 
soft in lukewarm water4 ,use like any   
yeast4 ,i have had satisfactory results 
using this yeast for raising a sponge4  
,liquid ,yeast  ,this will keep one or  
two weeks in summer and five or six in  
winter if not allowed to freeze4        
,scalding or freezing kills the yeast   
plant4  ,add one cup of dry hops to two 
quarts of boiling water and boil gently 
for fifteen minutes4 ,in the meantime   
peel and grate five large potatoes into 
enough water to cover them2 this is to  
prevent them from turning dark4 ,add one
 cup of sugar1 one tablespoonful of     

salt1 and the same of ginger4 ,put this 
mixture into a saucepan and pour over it
 the water in which the hops have       
boiled4 ,cook1 stirring all the time    
till it thickens1 turn into a perfectly 
clean crock or jar1 and when lukewarm   
add two cups of good yeast or two yeast 
cakes that have been dissolved in two   
cups of lukewarm water4 ,keep the jar   
where it is moderately warm and stir the
 yeast down as often as it rises4 ,when 
fermentation stops1 it will be quite    
thin4 ,it should then be covered closely
 and put in a cool place4 ,it is good as
 long as it smells sour but does not    
taste so4 ,when yeast loses its smell it
 has no more rising power2 in other     
words1 the yeast plant is dead4  ,one   
half cup of this yeast is equal to one  
cake of compressed yeast4  ,the potatoes
 may be boiled and mashed through a     
sieve1 but practical bread-makers say   
that the grated potatoes make the best  
yeast4     ,,suggestions ,,for ,,the    
,,making ,,of ,,bread ,,without ,,white 

,,flour   ,breads made with little or no
 wheat to be successful must be treated 
in a different way from white flour     
breads4 ,if there is cooked cereal in   
the dough it must be made much stiffer  
than for ordinary bread4 ,all dark      
breads must be well risen in the dough1 
but must not rise to double their bulk  
after putting in the pans2 only to half 
double4 ,the oven should not be as hot  
as for white bread2 it should be at a   
temperature so that a small loaf will   
not be overdone in an hour and a        
quarter4  ,when possible use milk1 or at
 least part milk1 for the liquid in     
making the sponge2 the dough will use   
less flour and require less kneading and
 the bread will have greater food value4
 ,the milk must be scalded and cooled or
 it may sour as the dough rises4 ,if    
corn meal is to be scalded with the     
milk1 it is better to stir the meal into
 the milk when it is in the saucepan on 
the stove rather than to pour the hot   
milk over the meal4  ,don't make the    

mistake of having the dark loaf sweet4  
,one tires very soon of a sweet bread as
 the staff of life4  ,in using recipes  
for these new breads it is necessary to 
remember that at the present time there 
is no standard for these meals and      
flours that we are using4 ,there are    
many good kinds on the market that      
differ in the amount of liquid that they
 will take up4  ,in none of the recipes 
calling for whole wheat flour do ,i     
refer to flour with bran in it4 ,whole  
wheat1 rye1 oat1 barley1 and rice flour 
should be fine enough to go through a   
fine flour sieve2 otherwise they should 
be called meals4  ,corn flour and the   
very fine bolted meal are as fine as the
 whole wheat flour and cannot be used   
for the recipes calling for corn meal4  
,the coarser bolted meal can be treated 
as the fine granulated meal4  ,in making
 yeast bread always have the liquid     
lukewarm1 and in cold weather it        
facilitates matters to warm the flour4  
,never let sponge or dough get chilled  

until it has risen once2 after that it  
can be put in the ice box to check      
fermentation till it is needed to make  
into rolls or coffee bread4  ,thick     
stoneware is the best material for a    
mixing-bowl for yeast bread1 but it is  
heavy to handle4 ,if the sponge or dough
 is set to rise in a tin dish it should 
be well wrapped in a thick cloth to keep
 the dough at an even temperature4 ,both
 sponge and dough will stand a good deal
 of hard treatment1 but the bread-making
 will be slow and the result poor4  ,a  
bread-mixer is a great labor-saver1 but 
there should be a thick cloth cover to  
be used with it4  ,the rising of dough  
may be hastened by setting the dish in a
 pan of warm water and adding more from 
time to time to keep up the temperature4
     ,,sponges   ,all foreign bakers use
 the sponge method for their best breads
 and rolls and refer to that made from  
the straight dough as 8off-hand bread40 
,they reasonably claim that it has many 
advantages2 that the bread made from a  

sponge has a better flavor1 requires    
less shortening and less yeast1 keeps   
moist longer1 and is more velvety in    
texture4  ,it is a more convenient      
method1 for although the sponge will    
rise in four hours it can stand longer  
than the straight dough without         
deterioration1 and many kinds of bread1 
coffee cake1 and rolls can be made from 
one sponge4  ,all dark breads have a    
more attractive color if one            
tablespoonful of dark molasses is added 
to the sponge1 but this hastens the     
rising2 so1 if the sponge is to stand   
overnight1 do not add it till morning   
when the bread is mixed4  ,salt retards 
the rising1 so it is better in cold     
weather to add that when the bread is   
made up4   ,whole ,wheat ,sponge  ,scald
 three cups of milk and let it stand    
till it is lukewarm4 ,add one           
teaspoonful of salt and one             
tablespoonful of molasses and one yeast 
cake that has been dissolved in one half
 cup of warm water4 ,stir in enough     

whole wheat flour to make a drop batter4
 ,beat well and put it in a covered dish
 to rise4 ,use as directed in the bread 
recipes4 ,water can be used in place of 
milk4   ,potato ,sponge  ,mash or put   
through a ricer enough hot boiled       
potatoes to make two cupfuls4 ,add two  
cups of whole wheat flour and mix well4 
,pour over this two cups of the water in
 which the potatoes were boiled2 this   
should be hot enough to thoroughly scald
 the mixture4 ,add one tablespoonful of 
molasses and two teaspoonfuls of salt4  
,stir till it is a smooth batter4 ,if   
this is to be made into a sponge at     
once1 add one cup of cold water1 and    
when the batter is lukewarm add one     
yeast cake that has been dissolved in   
one cup of lukewarm water4 ,set it to   
rise four hours4  ,the potato and flour 
mixture may be made and scalded at any  
time that it is convenient to cook the  
potatoes and can stand until it is      
wanted for the sponge4 ,if it has become
 cold1 add one cup of water hot enough  

to make the mixture lukewarm and proceed
 as directed with the yeast4   ,corn    
,meal ,sponge  ,boil four medium-sized  
potatoes in one quart of water4 ,when   
done pour three cups of the boiling     
potato water over one and one half cups 
of corn meal and stir till it is smooth4
 ,add one and one half cups of the      
potato that has been mashed or put      
through a ricer1 one tablespoonful of   
salt1 and one of molasses4 ,when this is
 lukewarm1 add one yeast cake that has  
been dissolved in one cup of lukewarm   
water4 ,set it to rise and use as       
directed in the recipes for sponge      
bread4   ,oat ,flour ,sponge  ,take one 
and one half cups of hot mashed potato1 
two cups of sifted oat flour1 mix well1 
and scald with two cups of the boiling  
water in which the potatoes were cooked4
 ,add one tablespoonful of molasses and 
one of salt4 ,when cool1 add one yeast  
cake that has been dissolved in one cup 
of lukewarm water4   ,oatmeal ,sponge   
,pour two cups of boiling water over two

 cups of rolled oats and let it stand   
covered for two hours4 ,add two cups of 
whole wheat flour and one cup of water  
hot enough to make the mixture lukewarm4
 ,stir well and add one tablespoonful of
 salt and the same of molasses4 ,add one
 yeast cake dissolved in one cup of     
lukewarm water and set to rise4   ,four 
,varieties of ,bread from one ,potato   
,sponge  ,when the potato sponge is     
light and foamy1 put one third of it    
aside4 ,to the other two thirds add     
enough whole wheat flour to make a soft 
dough1 but one that can be handled4     
,knead till it is smooth and velvety4   
,set it to rise4 ,when it has doubled   
its bulk knead a little and divide it in
 two4 ,make a loaf of one part1 and when
 it has half doubled its bulk bake in a 
moderate oven for an hour4  ,roll the   
remaining dough into a strip half an    
inch thick4 ,spread with brown or white 
sugar1 using a half cupful4 ,sprinkle   
one teaspoonful of cinnamon over the    
sugar and lay on a few raisins4 ,roll up

 carefully and put into a bread pan to  
rise till it has half doubled its bulk4 
,bake in a moderate oven4 ,if the sheet 
of dough is kept as wide as the bread   
pan is long1 this will fit in and when  
it is cut the spiral of sugar and       
cinnamon will show to perfection4  ,to  
the remaining sponge add rye flour till 
it is stiff enough to handle1 rather a  
stiff dough4 ,set it to rise1 and when  
doubled its bulk make all but one and   
one half cups of the dough into a small 
loaf and let it rise till it has half   
doubled its bulk4 ,bake an hour in a    
moderate oven4  ,to make coffee cake    
from the remaining dough1 first cream   
together one tablespoonful of shortening
 with two tablespoonfuls of sugar4 ,cut 
this into the dough with a knife and    
beat till it is smooth4 ,add one        
well-beaten egg and beat to a smooth    
batter4 ,spread in a cake pan and let it
 stand twenty minutes4 ,pour over it a  
mixture of two tablespoonfuls of sugar1 
one teaspoonful of cinnamon1 and two    

tablespoonfuls of cream4 ,sprinkle a    
little flour or cake crumbs over it and 
bake in a hotter oven than for bread4   
,maple sugar pounded till fine can be   
used and makes a delicious cake4        
,,breads ,,and ,,biscuits ,,made ,,with 
,,yeast   ,whole ,wheat ,bread  ,to any 
one of the sponges after they have      
risen1 add enough whole wheat flour to  
make a dough that can be kneaded4 ,set  
it to rise in a warm place protected    
from draughts4 ,when risen to double its
 bulk turn out on a bread board and work
 only enough to form into loaves4 ,let  
these rise to half double their bulk and
 bake for an hour in a moderate oven4   
,if the loaves are large they should    
bake longer4  ,the oat flour sponge is  
especially good4   ,graham ,bread  ,to  
any of the sponges add four cups of     
graham meal and finish with whole wheat 
flour4 ,if a coarser bread is desired1  
add one cup of bran and only three cups 
of the meal4   ,whole ,wheat and ,apple 
,sauce ,bread  ,to two cups of whole    

wheat sponge add one cup of apple sauce 
that has been sweetened and enough whole
 wheat flour to make a stiff dough4     
,proceed as for whole wheat bread4  ,a  
cup of sifted squash may be used in     
place of the apple sauce or one cup of  
beans that have been put through a      
sieve1 in fact almost any vegetable can 
be used in this proportion4   ,nut and  
,fruit ,loaf  ,to two cups of any sponge
 add two cups of graham meal1 one cup of
 chopped or broken nuts1 and one dozen  
dates sliced4 ,add enough whole wheat   
flour so that it can be handled4 ,let it
 rise to double its bulk and then form  
into a loaf1 let it rise1 and bake4     
,nut ,loaf  ,take enough of any risen   
bread dough to make a loaf4 ,roll it    
into a sheet half an inch thick4        
,scatter chopped nuts over it and roll  
up and put in the pan to rise4 ,this    
distributes the nuts evenly and makes a 
very attractive slice with the curling  
line of nuts4   ,rye ,flour ,bread  ,to 
either the potato or the whole wheat    

sponge add enough sifted rye flour to   
make a dough that can be handled4 ,turn 
out on to the board and knead well1     
using whole wheat flour to keep it from 
sticking4 ,when smooth and velvety set  
it to rise till it has doubled its bulk4
 ,form into loaves1 and when half       
doubled its bulk bake in a moderate oven
 for an hour and a half4   ,rye ,meal   
,bread  ,this is made like rye flour    
bread1 only first adding four cups of   
rye meal to the sponge and finishing    
with rye flour4   ,rye and ,corn ,meal  
,bread  ,to the corn meal sponge add a  
second tablespoonful of molasses and    
enough rye flour to make a very stiff   
dough4 ,knead well1 using whole wheat   
flour to keep it from sticking to the   
board4 ,it will take nearly two cups1   
for the combination of rye and corn meal
 makes a very sticky dough1 and the     
bread will be sticky unless the dough is
 kneaded till very stiff4 ,set it to    
rise till it has doubled its bulk1 and  
then form into loaves4 ,let these rise  

till they have a little more than half  
doubled their bulk1 and bake in a       
moderate oven one and one half hours4   
,if the oven is too hot and the crust is
 hard1 wrap the loaf in a wet cloth and 
over that a dry one4  ,for the wheatless
 days use rye flour to knead instead of 
the whole wheat4   ,raised ,cinnamon    
,roll  ,when making the corn and rye    
bread1 take half the dough1 enough to   
make one loaf1 roll it out half an inch 
thick1 spread half a cup or more raisins
 over it1 one teaspoonful of cinnamon   
and two tablespoonfuls of sugar4 ,roll  
up and put in a bread pan to rise4 ,bake
 in a moderate oven4   ,rye and ,squash 
,bread  ,this makes a very palatable    
combination4  ,to the whole wheat sponge
 add a second tablespoonful of molasses 
and one and one half cups of sifted     
squash or pumpkin4 ,mix well and add    
enough rye flour to make a stiff dough4 
,continue as directed for rye flour     
bread4   ,cooked ,oatmeal ,bread  ,to   
the whole wheat sponge add two cups of  

cooked oatmeal1 cold or warm1 and mix   
till smooth4 ,add whole wheat flour to  
make a stiff dough1 set to rise1 and    
bake as directed for corn and rye bread4
 ,any cooked cereal may be used in this 
way4   ,oatmeal ,bread 7#a7  ,pour two  
cups of boiling water over two cups of  
rolled oats4 ,do this at night1 and in  
the morning add them to the whole wheat 
sponge4 ,add whole wheat flour to make a
 stiff dough1 and proceed as with whole 
wheat bread4   ,oatmeal ,bread 7#b7  ,to
 two cups of whole wheat add one and one
 half cups of extra fine oatmeal1 fine  
enough to go through a flour sieve4 ,use
 enough whole wheat flour to make a     
moderately stiff dough1 one that can be 
kneaded1 and proceed as with whole wheat
 bread4   ,rice ,flour ,bread  ,add to  
the potato sponge enough rice flour to  
make a dough that can be handled1 but   
not too stiff4 ,knead1 using whole wheat
 flour to keep it from sticking to the  
board4 ,proceed as for whole wheat      
bread4   ,rice ,flour ,bread 7one loaf7 

,use one half the whole wheat sponge4   
,use the other half for a loaf of rye   
bread4   ,cooked ,rice ,bread 7#a7  ,add
 two cups of cooked rice to the whole   
wheat sponge4 ,mix well4 ,add whole     
wheat flour to make a stiff dough1 and  
proceed as for whole wheat bread4       
,cooked ,rice ,bread 7#b7  ,when the    
potato sponge has risen well add one    
quart of cooked rice1 one teaspoonful of
 salt1 and enough whole wheat flour to  
make a very stiff dough4 ,work well1 and
 let it rise to double its bulk4 ,make  
into loaves1 and when it has half       
doubled its bulk1 bake4   ,english ,rice
 ,muffins  ,take out a pint of dough    
from the rice bread made from potato    
sponge before the whole amount of flour 
is added1 while the dough is very soft4 
,add one tablespoonful of shortening and
 let it rise4 ,put it on the ice till   
ready to use1 and then bake on the      
griddle as directed for rye crumpets4   
,sweet ,potato ,bread  ,add two cups of 
boiled and mashed sweet potato to the   

whole wheat sponge and whole wheat flour
 to make a dough4 ,proceed as for whole 
wheat bread4   ,quick ,whole ,wheat     
,bread  ,begin early in the morning4    
,scald one and one half pints of milk or
 part milk and part water4 ,when        
lukewarm add two level teaspoonfuls of  
salt1 one tablespoonful of molasses1 and
 one yeast cake that has been dissolved 
in one half cup of lukewarm water4 ,stir
 in enough whole wheat flour to make a  
drop batter and beat well4 ,cover and   
set the dish in a pan of warm water in a
 warm place to rise4 ,as the water cools
 add more warm to keep the batter       
rising4 ,this should be light and spongy
 in half or three quarters of an hour4  
,now add enough whole wheat flour to    
make a dough1 turn out on the board1 and
 knead well till it is elastic and      
velvety4 ,return to the bowl and cover  
it and set it in the dish of warm water 
again4 ,when it has doubled its bulk1   
turn it on the board and divide it for  
two loaves4 ,put it in pans and brush   

the tops with milk or water4 ,when it   
has half doubled its bulk1 bake in a    
moderate oven for an hour4              
,,straight ,,dough ,,breads   ,potato   
,bread  ,peel four medium-sized potatoes
 and boil in just enough water to cover 
them4 ,mash them through a sieve and mix
 them with the water in which they were 
cooked4 ,add enough scalded milk to make
 a quart of liquid1 two teaspoonfuls of 
salt1 one tablespoonful of molasses1 and
 one of shortening4 ,when lukewarm1 add 
one yeast cake that has been dissolved  
in half a cup of warm water1 three cups 
of graham meal1 and enough whole wheat  
flour to make a dough that can be       
kneaded4 ,knead till it is elastic and  
set it to rise4 ,let it double its bulk 
and then make into two loaves4 ,let them
 rise till not quite double their bulk1 
and bake about an hour in a moderate    
oven4   ,raised ,corn ,bread  ,to one   
quart of boiling water add one cup of   
corn meal1 either white or yellow4 ,let 
it boil a few minutes1 and then pour    

into the mixing-bowl4 ,add two          
teaspoonfuls of salt and one of         
shortening4 ,when cool1 add one yeast   
cake dissolved in one half cup of warm  
water and enough whole wheat flour to   
make a stiff dough4 ,knead it and set to
 rise4 ,when light turn on to the bread 
board and knead again4 ,make into       
loaves4 ,brush the tops with cold water1
 and let them rise to half double their 
bulk1 and bake in a moderate oven4      
,corn ,rolls  ,break off pieces of the  
dough and work till smooth4 ,put in a   
pan and1 when well risen1 bake4 ,rolls  
and biscuit should be allowed to get    
lighter than bread before they are      
baked1 and the oven should be hotter4   
,corn ,meal ,mush ,bread  ,to one quart 
of hot corn meal mush add two           
tablespoonfuls of molasses1 two         
teaspoonfuls of salt1 two teaspoonfuls  
of shortening1 and one quart of whole   
wheat flour4 ,when lukewarm1 add one    
pint of risen sponge1 one quarter of a  
teaspoonful of soda1 and enough whole   

wheat flour to make a stiff dough4 ,let 
it rise and make into small loaves4 ,let
 them rise till they have half doubled  
their bulk1 and bake1 in a moderate     
oven1 about one and one quarter hours4  
,butter the crust and wrap in a cloth to
 cool4   ,rye and ,indian ,bread  ,scald
 one cup of corn meal with one and a    
quarter cups of boiling water4 ,let it  
stand to swell for about ten minutes1   
than add two cups of cold water1 two    
tablespoonfuls of molasses1 one and a   
half teaspoonfuls of salt1 and half a   
teaspoonful of soda dissolved in a      
teaspoonful of water4 ,mix and add one  
half yeast cake1 that has been dissolved
 in a little lukewarm water1 and enough 
rye flour to make a stiff dough4 ,knead 
well1 and let it rise to double its     
bulk1 then knead again and put in pans  
to rise4 ,when it has half doubled its  
bulk1 brush over the top with water and 
bake in a moderate oven for an hour and 
a half4   ,oatmeal ,bread  ,pour two    
cups of boiling water over two cups of  

rolled oats and let it stand for about  
an hour4 ,add a quarter of a cup of     
molasses1 one tablespoonful of          
shortening1 half a tablespoonful of     
salt1 and half a yeast cake dissolved in
 half a cup of lukewarm water4 ,mix well
 and add whole wheat flour to make a    
dough that can be handled4 ,knead       
lightly and set to rise4 ,when light    
make into loaves and when risen bake4   
,raisin ,bread  ,scald one cup of milk  
and add two tablespoonfuls of           
shortening1 one half cup of sugar1 and  
one teaspoonful of salt4 ,dissolve one  
yeast cake in one cup of lukewarm water 
and add to the milk when it is lukewarm4
 ,add one cup of raisins and whole wheat
 flour to make a dough that can be      
handled4 ,knead it and set it to rise4  
,when it has doubled its bulk1 put it   
into a bread pan1 and when half doubled 
its bulk1 bake in a moderate oven an    
hour4   ,bath ,buns  ,sift together four
 cups of whole wheat flour and one      
teaspoonful of salt4 ,work one cake of  

compressed yeast with a teaspoonful of  
sugar till the yeast is liquid4 ,add to 
two well-beaten eggs one half cup of    
sugar1 one third of a cup of half melted
 shortening1 and one cup of seeded      
raisins4 ,make a hollow in the center of
 the flour and pour in this mixture and 
the yeast4 ,mix to a stiff dough1 using 
scalded milk that has been cooled4 ,set 
to rise1 and when very light cut it in  
spoonfuls and put a little way apart on 
a greased tin4 ,sprinkle with chopped   
almonds and sugar4 ,let rise about half 
an hour and bake in a moderate oven4    
,ohio ,coffee ,bread  ,to one cup of    
scalded milk add one third of a cup of  
butter1 one third of a cup of sugar1 and
 one half teaspoonful of salt4 ,when    
this has become only lukewarm1 add one  
yeast cake dissolved in one quarter of a
 cup of warm water1 two slightly beaten 
eggs1 and enough whole wheat flour to   
make a stiff batter4 ,beat well2 let it 
rise till it has doubled its bulk1 and  
then beat again and spread evenly in    

pans4 ,sprinkle over it the following   
mixture3 one cup of soft stale bread    
crumbs1 two tablespoonfuls of sugar1 one
 teaspoonful of cinnamon1 two           
tablespoonfuls of melted butter4 ,let it
 rise and bake in a quick oven4 ,a few  
chopped nuts on the top are an          
improvement4   ,coffee ,rolls  ,to two  
cups of milk that has been scalded and  
cooled add one teaspoonful of salt1 and 
whole wheat flour enough to make a stiff
 batter4 ,cream one half cup of         
shortening with one quarter cup of      
sugar2 add to batter4 ,add one 7or two7 
well-beaten eggs1 one cake of yeast     
dissolved in one quarter cup of warm    
water4 ,beat well1 add whole wheat flour
 to make stiff1 let it rise1 and knead4 
,let it rise again and make into rolls4 
,let them rise and brush the tops with  
beaten egg mixed with melted butter4    
,bake in a hot oven4   ,date ,roll      
,when bread dough is ready for the pans 
take out enough for a small loaf4 ,roll 
out till half an inch thick1 and spread 

with butter1 brown sugar1 and dates that
 have had the stones taken out4 ,roll up
 and put in a bread pan4 ,when risen    
bake like a loaf of bread4   ,date or   
,fig ,biscuit  ,when putting the whole  
wheat bread into the pans save one pint4
 ,roll this out one eighth of an inch   
thick and cut in rounds with a biscuit  
cutter and brush with butter4 ,put a    
layer of chopped figs or dates over half
 the rounds and cover with the other    
half4 ,let them rise a little and bake  
in a moderate oven half an hour4        
,coffee ,cake  ,cream one tablespoonful 
of shortening with two of sugar and add 
one well-beaten egg4 ,mix this with one 
and a half cups of any bread dough till 
it is a smooth batter4 ,this can be done
 quickly if a knife is used instead of a
 spoon4 ,spread the batter in a shallow 
pan and allow it to rise about twenty   
minutes4 ,pour over it the following    
mixture just before putting it in the   
oven3 two tablespoonfuls of sugar1      
preferably brown1 one teaspoonful of    

cinnamon1 one teaspoonful of flour4 ,mix
 thin enough to just pour with cream or 
milk4 ,a few nuts scattered over it are 
a great addition or some cake crumbs4   
,apple ,cake  ,when the coffee cake is  
put in the pan lay quartered apples     
thickly over it and use the cinnamon    
mixture as directed1 only using more    
sugar4   ,squash ,biscuit  ,to one cup  
of squash that has been cooked and put  
through a sieve add one cup of scalding 
milk1 one teaspoonful of salt1 two      
tablespoonfuls of melted shortening1 and
 two tablespoonfuls of molasses4        
,dissolve half a yeast cake in half a   
cup of lukewarm water and add to the    
squash mixture4 ,add enough whole wheat 
flour to make a dough1 rather soft1 but 
one that can be handled4 ,knead well    
until it is elastic1 using as little    
flour as possible4 ,set to rise         
overnight4 ,in the morning turn on to   
the board and roll lightly till the     
dough is about three quarters of an inch
 thick4 ,cut with a biscuit cutter and  

put close together in a pan4 ,let them  
rise till they double their bulk and    
bake about half an hour4   ,whole ,wheat
 ,vienna ,rolls  ,when the potato sponge
 has risen take out one pint and put in 
the ice box until the rolls are wanted2 
it will keep two days4  ,to make the    
rolls beat into the sponge two          
tablespoonfuls of melted shortening1 one
 quarter teaspoonful of soda that has   
been dissolved in one teaspoonful of    
water1 and enough whole wheat flour to  
make a stiff dough4 ,knead well and set 
to rise4 ,when it has doubled its bulk1 
knead again4 ,break off pieces the size 
of an egg and roll in the hands till    
smooth and make them egg-shaped4 ,put in
 a pan so they do not touch each other  
and allow them to rise till light4      
,brush them over lightly with milk and  
draw a sharp knife across them to just  
break the top4 ,bake in a rather hot    
oven for about half an hour4   ,whole   
,wheat ,vienna ,crescents  ,one pint of 
hot water1 two tablespoonfuls of        

shortening1 one tablespoonful of sugar1 
and one teaspoonful of salt4 ,when      
lukewarm add the well-beaten yolk of an 
egg and a large half of a yeast cake    
that has been dissolved in one half     
cupful of lukewarm water4 ,mix well and 
add all the whole wheat flour that can  
be kneaded into it4 ,this can be kneaded
 in an earthenware bowl with sloping    
sides and never be put on the board till
 it is rolled out4 ,it should be kneaded
 from the outside to the center until   
smooth and velvety--about ten minutes4  
,cover the dish with a tin cover and    
then a cloth and set to rise4 ,when it  
has trebled its size1 knead it          
thoroughly again for ten minutes and let
 it rise again4 ,after this each time it
 rises push it down until it is time to 
make into rolls4  ,turn the dough on to 
the board and roll half an inch thick4  
,cut into four-inch squares and then cut
 these once across into triangles4      
,these must be carefully rolled1        
beginning with the long side and rolling

 till the point is reached4 ,put a drop 
of water under the point to keep it from
 unrolling and put in a pan curving them
 to form a crescent4 ,let them rise     
again1 and just before putting in the   
oven brush them over with the white of  
an egg slightly beaten with a           
teaspoonful of water4  ,these can be    
made into 8,pocketbook ,rolls0 by       
cutting the four-inch squares in        
two-lengths ways and folding twice1     
putting a bit of butter between4        
,biscuits  ,take two cups of risen dough
 and add one tablespoonful of           
shortening4 ,knead well and form into   
biscuits4 ,to have every biscuit an     
outside one1 invert a greased bowl in   
the middle of a round pan and put the   
biscuits about it4  ,for rolls the dough
 may be rolled out and cut with a round 
cutter and folded as for ,parker ,house 
,rolls4   ,potato ,rolls  ,peel and boil
 till soft four large potatoes and mash 
till smooth1 or better1 put them through
 a ricer4 ,add two tablespoonfuls of    

shortening1 one teaspoonful of salt1 one
 well-beaten egg1 two cups of scalded   
milk cooled till it is lukewarm1 and two
 cups of light whole wheat sponge4 ,add 
enough whole wheat flour to knead2 don't
 make it too stiff4 ,knead well and set 
to rise4 ,when very light turn on to the
 board and roll out4 ,cut with a biscuit
 cutter and put close together in a pan4
 ,when very light bake in a hot oven    
about twenty-five minutes4  ,these can  
be made into balls the size of a large  
marble and three put in each muffin pan4
 ,set to rise and bake4 ,they will be   
clover leaf rolls4   ,supper ,rolls  ,to
 one pint of scalded milk1 add one large
 tablespoonful of shortening1 two       
teaspoonfuls of salt1 two tablespoonfuls
 of sugar1 and set to cool4 ,dissolve   
one yeast cake in one half cup of       
lukewarm water and add to the mixture   
when it is lukewarm4 ,add as much whole 
wheat flour as is needed to make a dough
 stiff enough to stir1 but not stiff    
enough to knead4 ,beat well and set to  

rise about ten in the morning4 ,if it   
rises well beat it down during the day4 
,about an hour and a half before supper 
beat it down and turn on to the bread   
board4 ,do not knead1 but roll it out   
and cut into biscuits4 ,put close       
together in a pan and allow them to get 
very light and bake in a good oven4     
,corn ,rolls  ,to one cup of corn meal  
add gradually1 stirring all the time1   
one and a half cups of boiling milk4    
,let it stand for ten minutes1 and then 
add two tablespoonfuls of shortening1   
two tablespoonfuls of sugar or molasses1
 and one teaspoonful of salt4 ,when     
lukewarm add one half of a yeast cake   
that has been dissolved in half a cup of
 warm water4 ,let it rise overnight1 and
 in the morning add a pinch of soda and 
enough whole wheat flour to make a dough
 stiff enough to handle4 ,knead well4   
,break off pieces of the dough and roll 
round in the hands till smooth and      
velvety4 ,put in a greased pan and let  
them rise till light4 ,bake in a        

moderate oven4  ,to have all outside    
biscuit use a round pan and invert a    
bowl in the center4 ,grease the bowl and
 put the biscuits round it4   ,raised   
,oatmeal ,muffins  ,pour over one cup of
 rolled oats two cups of boiling water  
and let stand covered till lukewarm4    
,add half a cup of molasses1 one        
teaspoonful of salt1 and half a yeast   
cake that has been dissolved in half a  
cup of warm water4 ,mix with enough rye 
flour to make a stiff dough1 as stiff as
 can be beaten4 ,beat well and let it   
rise overnight4 ,in the morning beat    
again well and put in muffin pans4 ,let 
them double their size and then bake4   
,english ,muffins  ,one cup of any kind 
of sponge 7see ,sponges74 ,add enough   
whole wheat flour to make a very soft   
dough4 ,beat well and allow to rise till
 light1 overnight if desired4 ,beat     
again and half fill muffin rings that   
have been greased and set on a cold     
greased griddle4 ,set the griddle on the
 back of the stove or where it will warm

 slowly4 ,when the muffins begin to     
rise1 move the griddle where it will get
 hot4 ,when they are brown on one side1 
turn muffin1 ring and all1 and bake till
 brown4 ,do not bake too quickly4       
,these can be eaten at once or left till
 cold1 split and toasted4 ,the latter is
 the usual way of serving them4   ,plain
 ,coffee ,cake  ,cream a tablespoonful  
of shortening with two of sugar4 ,when  
well blended add two tablespoonfuls of  
cream or milk4 ,beat this into a cup and
 a half of bread dough1 using a knife   
instead of a spoon2 beat till it is a   
smooth batter and turn into a           
well-greased shallow pan4 ,let it stand 
twenty minutes2 then spread with a      
mixture of brown sugar and milk and     
sprinkle over it a teaspoonful of       
cinnamon and a tablespoonful of flour4  
,apple ,cake  ,when the coffee cake is  
in the pan set pieces of apple thickly  
over it and cover with sugar1 sprinkle  
with cinnamon and nutmeg to suit the    
taste4   ,peach ,cake  ,use peaches     

instead of apples and omit the spice4   
,cheese ,cake  ,beat a tablespoonful of 
shortening into one cup of bread dough  
and then add one well-beaten egg and    
beat to a smooth batter4 ,spread in a   
shallow pan and sprinkle thick with     
grated cheese4 ,add a little red pepper 
if liked4 ,let it stand twenty minutes  
to rise and bake in a quick oven4  ,thin
 breads and rolls need a hotter oven    
than loaves4   ,rye ,crumpets 7#a7      
,take one cup of the potato sponge1 one 
well-beaten egg1 one tablespoonful of   
shortening1 and one half teaspoonful of 
salt4 ,beat together with a knife till  
it is smooth1 and then add rye flour    
till it is a soft dough1 too thick to   
pour but too thin to handle4 ,put it in 
the ice box1 and one hour before they   
are to be cooked take it out and set in 
a warm place to rise4 ,grease a cold    
griddle and muffin rings1 half fill the 
rings with the dough1 and set the       
griddle over a moderate fire4 ,as the   
griddle heats the muffins will rise and 

be well risen when they begin to bake4  
,when well browned on one side turn     
muffin1 ring and all4 ,these are good   
when fresh made and are very good split 
and toasted4   ,crumpets 7#b7  ,to one  
cup of sponge add one tablespoonful of  
softened shortening and one well-beaten 
egg4 ,mix well and add enough rye or    
whole wheat flour to make a very soft   
dough4 ,let rise1 and bake like ,english
 muffins4     ,,breads ,,and ,,biscuits 
,,made ,,without ,,yeast   ,my ,favorite
 ,corn ,bread  ,take one and a quarter  
cups of corn meal4 ,pour over this one  
and a quarter cups of boiling water and 
stir till it thickens4 ,add two         
teaspoonfuls of shortening1 one         
teaspoonful of salt1 one half cup of    
milk1 and one well-beaten egg4 ,beat    
well1 and just before putting into the  
pan sift in three teaspoonfuls of baking
 powder4 ,mix lightly and bake at once4 
,if the water is not boiling1 the bread 
will be a failure4   ,white ,corn       
,muffins  ,take one cup of bolted meal1 

and one cup of boiling water4 ,stir till
 stiff4 ,add two teaspoonfuls of        
shortening1 one teaspoonful of salt1 and
 one well-beaten egg1 and last two      
teaspoonfuls of baking powder4 ,bake in 
hot muffin pans4  ,the dough will be    
quite stiff when put into the pans1 but 
will be delicate when cooked4           
,afternoon ,tea ,muffins  ,use the above
 recipe and bake in very small pans4    
,when baked break open a little on one  
side and put in a bit of butter and     
serve at once4   ,luncheon ,corn ,bread 
,put two tablespoonfuls of shortening1  
preferably bacon fat1 in a bread loaf   
pan and set it in the oven to get hot4  
,beat one egg light1 and add one half   
cup of milk or water and one cup of corn
 meal1 two teaspoonfuls of baking powder
 and one half teaspoonful of salt4 ,beat
 well and pour in the melted shortening4
 ,beat again and put into the pan in    
which the shortening was melted4 ,lay   
thin slices of bacon on top of the dough
 and bake in a moderate oven4   ,corn   

,meal ,muffins  ,put one cup of milk and
 one of water in the double boiler1 and 
when it is scalding stir in gradually   
one cup of corn meal4 ,stir till smooth 
and let it cook ten minutes4 ,add two   
teaspoonfuls of shortening and one of   
salt1 and set it aside till cool4 ,then 
add the well-beaten yolks of two eggs1  
one teaspoonful of baking powder1 and   
the beaten whites of the eggs4 ,bake in 
hot muffin pans4   ,new ,england ,spider
 ,corn ,bread  ,take one and one quarter
 cups of granulated corn meal1 one      
teaspoonful of soda1 and one teaspoonful
 of salt4 ,sift together and add two    
well-beaten eggs and two cups of sour   
milk or buttermilk4 ,put two            
tablespoonfuls of shortening in an iron 
frying-pan and set it on the top of the 
stove to melt4 ,when hot pour in the    
corn mixture and set the pan back on the
 stove4 ,pour over it gently without    
mixing one cupful of cold sweet milk4   
,bake on the middle grate of the oven   
for about half an hour4 ,it will be     

creamy when done4 ,run a knife round the
 edge of the frying-pan to loosen the   
cake and turn it over on to a cover4    
,put a large plate over it and reverse  
it and the cake is right side up and    
unbroken4 ,do not cut it till it is on  
the table4 ,it must be eaten hot4       
,cereal and ,corn ,bread  ,to one       
well-beaten egg add one and a quarter   
cups of buttermilk or sour milk4 ,sift  
together one cup of corn meal1 one half 
cup of whole wheat flour1 one           
teaspoonful of salt and one of baking   
powder1 and one half teaspoonful of     
soda4 ,add this to the egg and milk and 
beat well2 add one cup of cold cooked   
rice or any cooked cereal4 ,bake in two 
layer cake pans for half an hour4 ,take 
from the pans and pile one on the other1
 spreading butter between4 ,serve hot4  
,this can be made with sweet milk by    
substituting two teaspoonfuls of baking 
powder for the soda4 ,it will make      
sixteen muffins if preferred that way4  
,always use a little baking powder with 

the soda and sour milk2 it makes the    
bread lighter4   ,corn ,meal ,drop      
,biscuit  ,to one cup of corn meal add  
one cup of boiling water and stir till  
it is thick4 ,add one teaspoonful of    
salt and the same of sugar and butter4  
,mix well1 and then stir in one half cup
 of milk4 ,sift three teaspoonfuls of   
baking powder with one cup of whole     
wheat flour and add it to the corn meal4
 ,the meal still being hot the mixture  
will be foamy4 ,add enough more flour to
 make a stiff dough and drop from a     
spoon on a buttered pan and bake in a   
good oven4 ,if the dough is too thin    
they will spread and be flat when baked4
  ,these may be made with rye flour     
instead of the wheat4   ,corn ,meal     
,biscuit  ,pour one cup of boiling water
 over one cup of corn meal1 preferably  
bolted meal4 ,stir well1 and when it    
thickens add two tablespoonfuls of      
butter substitute and one teaspoonful of
 salt4 ,let it stand till cool4 ,sift   
together one cup of whole wheat flour   

and four teaspoonfuls of baking powder4 
,add to corn meal enough more whole     
wheat flour to make a dough that can be 
handled4 ,knead lightly and pat out     
three fourths of an inch thick4 ,cut    
with small biscuit cutter and bake in a 
brisk oven1 about twenty minutes4       
,barley ,biscuit  ,sift together one cup
 of barley flour1 one cup of whole wheat
 flour1 one teaspoonful of salt1 and    
four teaspoonfuls of baking powder4     
,work in with two knives or with the    
fingers two tablespoonfuls of butter    
substitute or drippings4 ,add enough    
milk1 about three fourths cup1 to make a
 dough that can be handled4 ,roll out   
three fourths of an inch thick and bake 
in a good oven twenty-five minutes4     
,oatmeal ,muffins  ,to one cup of       
scalding milk add three fourths cup of  
rolled oats4 ,let them stand five       
minutes4 ,add one tablespoonful of      
shortening1 one teaspoonful of salt1 one
 and a half cups of whole wheat flour1  
in which have been sifted four          

teaspoonfuls of baking powder1 and last 
of all one well-beaten egg4 ,bake in hot
 gem pans4   ,blueberry ,cake  ,cream   
one tablespoonful of shortening with one
 cup of sugar4 ,add one well-beaten egg 
and beat well4 ,add one cup of milk and 
four cups of whole wheat flour1 four    
teaspoonfuls of baking powder1 and two  
cups of floured berries4 ,put in large  
shallow pan1 sprinkle sugar over the    
top4 ,bake in good oven4   ,rye and     
,indian ,puffs  ,mix together two thirds
 of a cup of corn meal and the same of  
rye meal1 one teaspoonful of sugar1 half
 a teaspoonful of salt4 ,beat the yolk  
of one egg very light and add it to one 
cup of milk4 ,add this gradually to the 
meal mixture and beat well4 ,beat the   
white of the egg till dry and fold it in
 quickly4 ,bake at once in hot muffin   
pans4   ,old-,fashioned 8,scalt ,cake0  
,take two cups of bolted corn meal1 two 
teaspoonfuls of salt1 and one           
teaspoonful of butter4 ,pour over this  
two and one half cups of boiling water  

and stir till it thickens4 ,spread it   
half an inch thick on a hot buttered    
griddle and cook twenty minutes4 ,spread
 the top with softened butter and turn  
the cake and bake twenty minutes on the 
other side4   ,corn ,dodgers 7#a7  ,put 
into a bowl one and one half cups of    
corn meal1 one teaspoonful of sugar1 one
 teaspoonful of butter1 and half a      
teaspoonful of salt4 ,pour over it1     
stirring all the time1 one and one half 
cups of boiling water4 ,when thoroughly 
mixed and thick form into cakes and fry 
in hot bacon fat4   ,corn ,dodgers 7#b7 
,to two cups of bolted corn meal add two
 cups of boiling water and stir till it 
thickens and looks cooked4 ,add one     
teaspoonful of salt and two             
tablespoonfuls of thick cream4 ,mix well
 and put in spoonfuls on a well-buttered
 and hot griddle4 ,if all the directions
 have been followed1 they will be stiff 
enough so it will be necessary to spread
 them with a knife to make them no more 
than half an inch thick4 ,before turning

 spread a little butter on the uncooked 
side or they will stick4 ,it will take  
half an hour to cook them4 ,these are   
delicious4   ,whole ,wheat ,biscuit     
,take two cups of whole wheat flour1    
four teaspoonfuls of baking powder1 and 
one teaspoonful of salt sifted together4
 ,work in three tablespoonfuls of       
shortening and add enough milk to make a
 dough that can be handled4 ,roll out   
three fourths of an inch thick and cut  
in two-inch squares4 ,bake in rather a  
hot oven4   ,whole ,wheat ,popovers     
,popovers must be baked either in       
stoneware cups or thick metal ones and  
they must be well greased and hissing   
hot4  ,mix one and one half cups of     
sifted whole wheat flour and the same   
amount of milk to a smooth batter4 ,add 
two well-beaten eggs and half a         
teaspoonful of salt4 ,beat hard with an 
egg-beater for a few minutes and half   
fill the hot cups4 ,these need quite a  
hot oven1 but if it is too hot at first 
they will bake before they pop4   ,whole

 ,wheat ,muffins 7#a7  ,cream one       
quarter of a cup of shortening with one 
quarter of a cup of sugar4 ,add one     
well-beaten egg4 ,sift together one and 
a half cups of whole wheat flour1 three 
teaspoonfuls of baking powder1 and half 
a teaspoonful of salt4 ,add to the first
 mixture1 alternating with one half cup 
of milk4 ,bake in muffin pans about half
 an hour4   ,whole ,wheat ,muffins 7#b7 
,sift together three and one half cups  
of whole wheat flour1 two tablespoonfuls
 of baking powder1 one teaspoonful of   
salt1 and a quarter of a cup of sugar4  
,add gradually one and one third cups of
 milk and one well-beaten egg2 add last 
of all three tablespoonfuls of melted   
shortening4 ,bake in muffin pans4       
,oatmeal ,gems  ,soak overnight two cups
 of rolled oats in two cups of sour     
milk4 ,in the morning add two           
well-beaten eggs1 one teaspoonful of    
salt1 one teaspoonful of soda sifted    
with one cup of rye flour4 ,beat well   
and bake in hot muffin pans4   ,oatmeal 

,muffins 7#a7  ,to one cup of cold      
oatmeal1 thoroughly mixed with one cup  
of milk1 add one teaspoonful of         
salt1--unless the oatmeal was already   
salted1 then use less1--one well-beaten 
egg1 one and one half cups of whole     
wheat flour1 and three teaspoonfuls of  
baking powder4 ,these can be made       
without the egg4 ,no shortening is      
necessary4   ,oatmeal ,muffins 7#b7     
,soak two cups of rolled oats overnight 
in one and one half cups of sour milk4  
,in the morning add one tablespoonful of
 melted shortening1 one tablespoonful of
 sugar1 one well-beaten egg1 one        
teaspoonful of soda1 one half           
teaspoonful of salt1 and one cup of     
whole wheat or graham flour4 ,bake in   
hot muffin pans in a hot oven4          
,oatmeal and ,rye ,muffins  ,to one cup 
of cooked oatmeal1 mixed with one cup of
 milk1 add one cup of rye flour1 one    
half teaspoonful of salt1 and three     
teaspoonfuls of baking powder4 ,bake in 
hissing hot muffin pans4  ,when cooked  

cereal is used1 it is difficult to say  
just how much liquid to use because the 
cereal may be more or less moist4   ,rye
 ,muffins  ,sift together one cup of rye
 flour1 three teaspoonfuls of baking    
powder1 and one half teaspoonful of     
salt4 ,add one cup of rye meal and mix  
with one and a half cups of milk4 ,bake 
in hot muffin pans4  ,if a richer muffin
 is desired add one tablespoonful of    
shortening and a well-beaten egg4   ,rye
 ,popovers  ,to have popovers pop they  
must be baked in either thick stoneware 
cups or in thick iron or aluminum muffin
 pans which should be cup-shaped4  ,sift
 together one teaspoonful of sugar1 one 
teaspoonful of salt1 and one and a half 
cups of rye flour4 ,stir in gradually   
one and a half cups of milk4 ,beat two  
eggs very light and add to the batter1  
and beat with an egg-beater for three   
minutes4 ,half fill hissing hot muffin  
cups and bake in a hot oven4   ,graham  
,muffins  ,mix together one cup of      
graham meal1 three quarters of a cup of 

whole wheat flour1 one quarter of a cup 
of sugar1 one teaspoonful of salt1 and  
four teaspoonfuls of baking powder4 ,add
 gradually one cup of milk and one      
well-beaten egg1 and last of all three  
tablespoonfuls of melted shortening1    
beat well and bake in a hot oven4       
,rice ,flour ,biscuit  ,take one cup of 
whole wheat flour1 one cup of rice      
flour1 one half teaspoonful of salt1 and
 three teaspoonfuls of baking powder    
sifted together4 ,add two tablespoonfuls
 of shortening and work it into the     
flour4 ,when well mixed add enough milk 
to make a soft dough4 ,drop by spoonfuls
 upon a baking sheet and bake in a brisk
 oven4   ,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     
flour1 one teaspoonful of salt1 three   
teaspoonfuls of baking powder4 ,work in 
two tablespoonfuls of shortening and add
 enough sweet milk to make a dough that 
can be handled4 ,roll out three fourths 

of an inch thick4 ,cut and bake in a hot
 oven4 ,serve hot4 ,these are especially
 good with coffee4   ,potato ,cakes     
,mash four large hot boiled potatoes    
with one tablespoonful of shortening1   
one cup of sweet milk1 and a little     
salt4 ,sift together one cup of whole   
wheat flour and two teaspoonfuls of     
baking powder and add to the potato     
mixture4 ,if not stiff enough to roll   
out1 add a little more flour4 ,cut in   
cakes with a biscuit cutter and bake    
brown4 ,serve very hot4   ,whole ,wheat 
,shortcake  ,take two cups of whole     
wheat flour sifted1 with four           
teaspoonfuls of baking powder and one   
teaspoonful of salt4 ,work in two       
tablespoonfuls of shortening1 and add   
milk enough to make as soft a dough as  
can be handled4 ,work slightly on the   
board and divide into two parts4 ,pat   
them out into rounds to fit a round pan 
or pie plate4 ,put one in the plate and 
spread with butter and put the other on 
top4 ,bake and split where the butter   

was put4 ,use with berries1 peaches1 or 
with creamed chicken or oysters4        
,,pancakes   ,potato ,pancakes 7#a7     
,put eight raw potatoes through a meat  
chopper and season with salt and pepper4
 ,fry in large thin cakes on a          
well-greased griddle1 turning to brown  
both sides4 ,butter and roll each cake  
and serve hot4   ,potato ,pancakes 7#b7 
,put enough raw potato through the meat 
chopper to make three cupfuls4 ,add     
three tablespoonfuls of whole wheat     
flour1 one teaspoonful of salt1 and one 
7or two7 well-beaten eggs4 ,beat well   
and bake in a well-greased frying-pan1  
browning on both sides4 ,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 cake4     
,the cakes will be whiter if rice flour 
is used4   ,corn ,meal ,griddle ,cakes  
7#a7  ,take one cup of corn meal1 pour  
over it one cup of boiling water1 and   
stir till it thickens4 ,add one cup of  
sour milk or buttermilk1 one well-beaten

 egg1 one half teaspoonful of soda and  
the same of salt4 ,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 cake4 ,if sweet milk is used   
omit the soda and add one more          
teaspoonful of baking powder4 ,this is  
my favorite recipe4   ,corn ,meal       
,griddle ,cakes 7#b7  ,scald two cups of
 milk in the double boiler and stir in  
one cup of coarse corn meal4 ,cook ten  
minutes and take from the fire4 ,add one
 teaspoonful of butter or shortening of 
some sort and let it cool4 ,add two     
well-beaten eggs and enough cold milk to
 make a batter that will just pour4 ,add
 one teaspoonful of baking powder and   
bake on a hot griddle4   ,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 buttermilk4     
,sift together one half teaspoonful of  
salt1 one half teaspoonful of soda1 one 

teaspoonful of baking powder1 and one   
half cup of rye flour4 ,add this to the 
rice and egg2 if not stiff enough add   
more flour4  ,if it is necessary to use 
sweet milk omit the soda and add one    
more teaspoonful of baking powder4      
,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 hour4 ,if the bread is very hard it  
may need longer soaking4 ,add one       
well-beaten egg1 one half teaspoonful of
 salt1 and enough whole wheat or rye    
flour to make a batter that will just   
pour1 about three quarters of a cupful4 
,when ready to bake add one teaspoonful 
of soda dissolved in a little cold      
water1 one teaspoonful of baking powder1
 and beat well4   ,corn ,meal ,puffs    
7for dessert7  ,mix two cups of corn    
flour 7fine bolted meal will do7 and    
half a cup of whole wheat flour and one 
teaspoonful of salt4 ,stir this into one
 quart of boiling milk and cook in the  
double boiler for fifteen minutes1      

keeping it stirred4 ,put in a bowl and  
add one tablespoonful of butter and beat
 well4 ,when cold add one cup of        
powdered sugar and four eggs beaten     
light1 a little cinnamon and nutmeg1 and
 two teaspoonfuls of baking powder4     
,beat well and bake in greased muffin   
pans4 ,serve with a pudding sauce4      
,half this recipe will be enough for    
five people4   ,pulled ,bread  ,use a   
loaf of whole wheat bread not more than 
twenty-four hours old4 ,cut or whittle  
away the crust1 then begin at one end   
and pull and tear the loaf in two       
lengthwise1 then separate the halves    
into quarters1 and then into eighths4   
,if the loaf is large1 these pieces can 
be divided again4 ,cover a large pan or 
biscuit sheet with paper1 lay the bread 
upon it1 and put in a moderate oven for 
half an hour or until it is dry and a   
golden brown4 ,it must be crisp to the  
center4  ,this will keep some weeks in a
 tin box1 but should be freshened in the
 oven before using4   ,deviled ,toast   

,cut any dark bread into thin slices and
 toast a golden brown4 ,mix well        
together one tablespoonful of butter1   
one quarter of a teaspoonful of mustard1
 a little cayenne and a little onion    
juice1 and spread on the toast4         
,sprinkle over it a little grated       
cheese1 and set it in the oven till it  
is hot and serve at once4   ,hominy     
,crisps  ,to one cup of hominy that has 
been cooked and mashed through a sieve1 
add a little salt and whole wheat flour 
to make a very stiff dough4 ,knead well 
and roll it as thin as possible4 ,cut in
 squares1 puncture it with a fork1 and  
bake in a hot oven4  ,cooked oatmeal may
 be used in the same way4   ,girdle     
,cakes  ,rub thoroughly together two    
cups of flour1 one tablespoonful of     
sugar1 half a teaspoonful of salt1 two  
tablespoonfuls of shortening1 two       
teaspoonfuls of baking powder1 two      
tablespoonfuls of currants or seedless  
raisins4 ,beat one egg and add to it    
half a cup of milk4 ,stir into the dry  

mixture till it makes a soft dough4     
,turn on to a floured board and knead   
for a minute1 then roll out half an inch
 thick4 ,cut out the size of a breakfast
 plate and cook on a moderately hot     
griddle that has been lightly greased4  
,when brown turn and cook on the other  
side4 ,when done cut each cake into     
quarters and turn up so as to brown the 
cut edges4 ,split and butter and serve  
hot4  ,this can be cut in rounds with a 
biscuit cutter and cooked the same way4 
,a ,paste to put on ,buns when half     
baked  ,mix two teaspoonfuls of         
cornstarch with one quarter of a cup of 
cold water4 ,pour over it three quarters
 of a cup of boiling water and cook a   
few minutes4 ,brush this over the       
half-baked buns1 biscuits1 or raisin    
bread1 and sprinkle with sugar4 ,put    
back and finish baking4     ,,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  

melt4 ,while this is heating beat one   
egg and add it to one half cup of sour  
milk4 ,sift together one teaspoonful of 
ginger1 a little clove1 one half        
teaspoonful of salt1 and one teaspoonful
 of soda4 ,add these to the hot         
molasses1 and as it foams up pour it    
into the egg and milk and mix well4 ,add
 two cups of whole wheat flour and beat 
till smooth4 ,bake in a shallow pan in a
 moderate oven4   ,rye ,gingerbread     
,mix together four tablespoonfuls of    
softened shortening and one third of a  
cup of sugar4 ,add one well-beaten egg4 
,dissolve one teaspoonful of soda in    
three quarters of a cup of molasses and 
beat into the first mixture4 ,add one   
teaspoonful of ginger1 one half         
teaspoonful of salt1 and one half cup of
 milk4 ,beat well and add one and one   
half cups of rye flour and one cup of   
rye meal4 ,a few raisins are a good     
addition4   ,cape ,cod ,fruit ,cake     
,cream together three quarters of a cup 
of shortening and one cup of sugar4 ,add

 one cup of molasses1 one well-beaten   
egg1 one cup of cold coffee1 one cup of 
raisins1 one tablespoonful of cinnamon1 
one half tablespoonful of cloves1 and   
one tablespoonful of soda4 ,mix         
thoroughly and add one and one half cups
 of rye meal and three cups of rye      
flour4 ,bake in two brick loaf pans in a
 moderate oven4 ,one cup of nuts and    
shredded citron can be added4  ,this    
cake keeps like fruit cake4   ,chocolate
 ,cake  ,to two well-beaten eggs add one
 cup of sugar and beat well4 ,add two   
squares of ,baker's chocolate that has  
been melted with a scant half cup of    
shortening4 ,sift one tablespoonful of  
baking powder1 one half teaspoonful of  
salt1 and one and one third cups of     
whole wheat flour1 and add to the first 
mixture1 alternating with two thirds of 
a cup of milk4 ,add one teaspoonful of  
vanilla4 ,bake in a moderate oven4      
,doughnuts#a  ,to two eggs beaten well1 
add one cup of sugar1 one cup of sour   
milk1 one teaspoonful of soda1 one half 

teaspoonful of salt1 one cup of entire  
wheat flour1 one cup of graham1 one     
teaspoonful of cinnamon1 one teaspoonful
 of ginger4 ,then add enough entire     
wheat flour to roll4   ,raised ,bread   
,cake  ,beat together two thirds of a   
cup of shortening that is soft but not  
melted1 two well-beaten eggs1 and three 
quarters of a cup of molasses4 ,beat    
this mixture into one quart of risen    
bread dough4 ,beat with a knife till it 
is a smooth batter1 then add one and one
 half cups of sugar1 one teaspoonful of 
soda1 one teaspoonful of the following  
spices1 clove1 allspice1 cinnamon1 and  
ginger1 and one half teaspoonful of     
salt4 ,flour two cups of raisins and    
fold them in lightly4 ,put in two small 
bread pans and let it stand about twenty
 minutes and bake one and one half hours
 in a moderate oven4  ,this cake is     
better a few days after it is baked4    
,,the ,,end       ,the ,riverside ,press
   ,,cambridge 4 ,,massachusetts   ,u 4 
,s 4 ,a     ,,footnote3  #a ,mrs4 ,handy

 is indebted to ,miss ,annie ,g4        
,hinckley for this recipe4              
,,transcriber',s ,,notes3    ,italicized
 text is surrounded by underscores3     
italics4    ,obvious typographical      
errors have been corrected4             
,inconsistencies in hyphenation have    
been standardized4