1-1/2 cups rye flour
1 cup bread flour
1-1/2 teaspoons salt
1-1/3 cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4 teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
on greased baking sheet. Bake in hot oven 12 to 15 minutes. These
may
be rolled and cut same as baking powder biscuits.

Tags: dessert bread vintage

1 cup milk and water, or water
2 tablespoons corn syrup
1 tablespoon fat
1-1/2 teaspoons salt
1-1/6 cups barley flour
2-1/3 cups wheat flour
1/2 cake compressed yeast

Soften the yeast in 1/4 cup lukewarm liquid. Combine ingredients. Mix
into a dough. Knead and let rise to double original bulk. Knead again.
Put in pan; when again double in bulk bake 45 minutes.

Tags: cake dessert bread vintage

1-1/4 cups whole wheat flour
1 cup barley meal
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
1-1/4 cups sour milk
1/2 teaspoon soda
2 tablespoons drippings

Sift flour, barley meal, salt and baking powder. Dissolve soda in a
little cold water and add to sour milk. Combine flour mixture and sour
milk, add beaten egg and melted fat. Bake in muffin pans in a moderate
oven 25 minutes.

Tags: vintage

2 tablespoons pork drippings
3 cups boiling water
1 cup barley meal
2 eggs

Heat drippings in saucepan until slightly brown, add water and when
boiling, add barley meal, stirring constantly. Cook in a double
boiler one-half hour, cool, and add well-beaten yolks. Fold in whites,
beaten. Bake in greased dish in moderate oven one-half hour.

Tags: pork bread vintage

5 cups milk
1/2 cup barley meal
1/2 teaspoon salt
1/2 teaspoon ginger
3/4 cup molasses

Scald the milk, pour this on the meal and cook in double boiler
one-half hour; add molasses, salt and ginger. Pour into greased
pudding dish and bake two hours in a slow oven. Serve either hot or
cold with syrup.

Tags: dessert vintage

1 cup whole wheat flour
1 cup barley meal
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons fat
3/4 cup sour milk
1/3 teaspoon soda

Sift flour, barley meal, salt and baking powder together. Add fat.
Dissolve soda in one tablespoon cold water and add to sour milk.
Combine flour mixture and sour milk to form a soft dough. Turn out on
a well-floured board, knead slightly, roll to one-half inch thickness;
cut in small pieces and bake in a hot oven 15 minutes.

Tags: vintage

1 cup mashed lightly packed potato
2 tablespoons fat
1 cup whole wheat flour
1 teaspoons baking powder
1 teaspoon salt
About 1/2 cup milk or water in which potatoes were cooked

Add melted fat to mashed potato. Mix and sift flour, baking powder and
salt and add to potato mixture, add enough of the milk to make a soft
dough. Roll out 1/2 inch thick, cut with a biscuit cutter and bake in
a quick oven for 15 minutes. (If bread flour is used in place of whole
wheat, the biscuits are slightly lighter and flakier in texture.)

Tags: bread vintage

1-1/2 cups tightly packed mashed potato
2-1/2 cups wheat flour
1 tablespoon warm water
1/2 yeast cake
1/2 teaspoon salt

Make dough as usual. Let rise in warm place for 15 minutes. Mould into
loaf, put in pan, let rise until double in bulk in warm place. Bake
for 45 minutes in hot oven.

Tags: cake dessert bread vintage

1/2 cup milk and water or water
2 tablespoons corn syrup
4 tablespoons fat
1-1/2 teaspoons salt
4 cups boiled potatoes
8 cups flour
1/2 cake compressed yeast
1/4 cup warm water

Dissolve yeast in the warm water. Add other ingredients and make same
as any bread.

Tags: cake dessert bread vintage

1/2 cake yeast
1 cup milk (scalded)
1 teaspoon fat
3 tablespoons corn syrup (or 1 tablespoon sugar)
3-1/2 cups flour
2 cups potato (mashed and hot)
1 teaspoon salt
1 egg

Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add
potato and knead until smooth. Let rise until light. Roll thin, fold
over, bake until brown.

Tags: cake dessert vintage