PILGRIM COOK BOOK 85
One cup brown sugar, 2 cups sweet milk, 1 cup chopped nuts, 4 cups flour, 1 teaspoon salt, 4 teaspoons baking powder, 2 eggs. Mix and let stand in pans 20 minutes, then bake 1 hour in slow oven. — Mrs. Wm. Fredericks.
One cup chopped walnuts or hickory nuts, 4 cups flour mixed with 4 teaspoons baking powder, 1 tablespoon salt, 2 tablespoons sugar, 2 cups milk, 1 egg beaten light. Let rise 1 hour. Bake in 1 loaf for 1 hour. — Mrs. O. Kleppisch.
Whole Wheat Nut Bread.
One egg, ½ cup sugar, ½ teaspoon salt, 1½ cups sweet milk, 1 cup chopped walnuts, 2 cups whole wheat flour, 1½ cups white flour, and 3 teaspoons baking powder. Mix and allow to rise 20 minutes, then bake in a moderate oven for 45 minutes. — Mrs. A. J. Koehneke.
Two eggs, 1 cup flour, 1 cup milk, 1 level teaspoon salt. Beat hard, and bake 35 minutes in moderate oven. — Helen Lindau.
Chinese Cook’s Recipe for Pop-Overs.
You takee him 1 egg, 1 lit cup milk, you fixee him 1 cup flou’ on sieve, take pinch salt; you not put him in lump. You move him egg lit bit slow, you put him milk in, all time move; you makee him flou’ go in, not move fast so have no spots. Make but’led pan all same wa’m not too hot. Put lee him in oven. Now you mind you business. No likee woman run look at him, all time. Him done all same time biscuit. — Sing Lee.
Make a baking powder coffee cake dough. Place in a long pan bringing dough up on sides of pan. Mix 1 egg beaten light, ½ cup milk, sugar to taste with 1 quart of blue or huckleberries. Pour mixture on dough. Quick oven. — Mrs. J. Semmlow.