PILGRIM COOK BOOK 81
Baking Powder Breads and Coffee-cakes
Baking Powder Biscuits.
Four cups flour, 1 teaspoon salt, 4 teaspoons baking powder, 1 tablespoon each of butter and lard, 2 cups milk. Sift the dry ingredients; cut and rub the butter and lard into the mixture; add milk gradually. Turn on well floured board, roll lightly to 1 inch thick, cut with biscuit cutter and bake in a hot oven from 15 to 20 minutes. — Mrs. Graser.
Two cups bran, 1 cup white flour, 1½ cups buttermilk, ½ cup sugar, 1 teaspoon salt, 1 heaping teaspoon soda, 1 heaping teaspoon baking powder. Mix bran, flour, sugar, salt and baking powder together well. Add soda to buttermilk and then to mixture. Place in greased pans. Let rise ½ hour and bake 1 hour. This makes 2 loaves. — Mrs. R. Shotts.
Two and one-half cups of sour milk, ¾ cups of molasses, 1 teaspoon salt, 2 teaspoons soda in 1 cup white flour, 2 cups bran, 2 cups graham flour. If you haven’t both, 4 cups of either kind of flour will do and 1 cup raisins. Bake about an hour in covered tins. I use baking powder cans and only fill them half full. They raise so much. — Mrs. G. H. Rausch.
One cup brown sugar 1 teaspoon butter, 1 egg, 1 teaspoon salt, 1 teaspoon soda, 1 quart graham flour, enough sour milk to make a rather stiff batter. Bake slowly from ¾ to 1 hour. — Mrs. H. Tischer.
Boston Brown Bread.
One cup yellow meal, ½ cup rye meal, ½ cup graham flour, ½ cup wheat flour, 1 cup milk, ½ cup molasses, ¼ teaspoon salt. Mix well together, pour into greased brown bread mould.