Rural Lifestyle

Life in Rural America

Tag: flour

BREAKFAST MUFFINS

3 cups sifted flour.
1 teaspoon salt.
1 teaspoon sugar.
1 tablespoon butter and lard.
1/4 cake Fleischman’s yeast.
2 eggs.
2 cups boiled milk.

Place the flour, salt, sugar, butter, lard and yeast cake, dissolved in water, in a bowl and mix well; then add the eggs and milk, which should be lukewarm. Set to rise in a warm place over night. In the morning do not stir at all, but carefully place tablespoonfuls of the light dough into warm, well-greased Gem pans, let stand a short time, until quite light, then bake in a hot oven 15 to 20 minutes and serve hot for breakfast. These should be light and flakey if made according to directions.

MOCK DUCK

1 flank steak

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Worcestershire sauce

1 cup breadcrumbs

1 tablespoon onion juice

1 tablespoon chopped parsley

½ teaspoon poultry seasoning

1 pint boiling water

⅓ cup of whole wheat flour

Reserve the water and the flour. Mix other ingredients.

Spread on steak. Roll the steak and tie.

Roll in the flour.

Brown in two tablespoons of fat.

Add the water—cover and cook until tender.

RICE GRIDDLE CAKES

½ cup boiled rice

½ cup flour

3 tablespoons fat

1 pint milk

⅔ teaspoon salt

½ teaspoon soda

Stir rice in milk. Let stand one-half hour. Add other ingredients, having dissolved soda in one tablespoon cold water.

BOSTON BROWN BREAD

1 cup rye meal

1 cup cornmeal

1 cup graham flour

2 cups sour milk

1¾ teaspoons soda

1½ teaspoons salt

¾ cup molasses

Beat well. Put in greased covered molds, steam 2 to 3 hours.

POTATO BREAD

1½ cups tightly packed mashed potato

2½ cups wheat flour

1 tablespoon warm water

½ yeast cake

½ 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.

COOKED OATMEAL BREAD

3 cups thick cooked oatmeal

2 tablespoons fat

1½ tablespoons salt

3 tablespoons molasses

1½ cakes yeast

¾ cup lukewarm water

About 5 cups flour

To oatmeal add the sugar, salt and fat.

Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl.

Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place.

When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes.

EGGLESS CORN BREAD

1 cup cornmeal

½ cup bread flour

3 tablespoons molasses

1 cup milk

3 teaspoons baking powder

2 teaspoons salt

2 tablespoons fat

Beat thoroughly.

Bake in greased muffin pans 20 minutes.

CORNMEAL GRIDDLE CAKES

1⅓ cups cornmeal

1½ cups boiling water

¾ cup milk

2 tablespoons fat

1 tablespoon molasses

⅔ cup flour

1½ teaspoons salt

4 teaspoons baking powder

Scald meal with boiling water. Add milk, fat and molasses. Add sifted dry ingredients. Bake on hot griddle.

CORNMEAL ROLLS

1 cup bread flour

1 cup cornmeal

4 teaspoons baking powder

2 tablespoons fat

1 egg

⅓ cup milk

1½ teaspoons salt

1 tablespoon sugar

Mix and sift dry ingredients and cut in the fat. Beat the egg and add to it the milk.

Combine the liquid with the dry ingredients. Shape as Parker House rolls and bake in a hot oven 12 to 15 minutes.

DUMPLINGS

2 cups flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons drippings

1 cup water, meat stock or milk

Sift dry ingredients. Cut in fat. Gradually add liquid to make a soft dough.

Roll out, place on greased pan and steam 20 minutes, or drop into stew and cook covered 30 minutes. Serve at once.

FISH AND VEGETABLE CHOWDER

3 lbs. fish

2 cups diced potatoes

⅓ cup chopped onion

½ cup chopped salt pork

1 teaspoon salt

⅛ teaspoon cayenne

1 cup peas

2 cups cold water

2 tablespoons fat

2 tablespoons flour

1 cup diced carrots

1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown.

In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.

CREAM OF CARROT SOUP

2 cups diced carrots

2 cups water

1 cup milk

⅛ teaspoon pepper

2 tablespoons fat

2 tablespoons flour

1 teaspoon salt

Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated [pg 108] raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.

FIG PUDDING

¼ lb suet

½ lb chopped figs

1 cup sour apple (cored, pared and chopped)

1 cup milk

½ cup molasses

½ cup corn syrup

1 cup breadcrumbs

2 eggs

⅓ cup flour

Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours.

HINDU SALAD

2 tablespoons flour

1 teaspoon salt

1 egg

⅛ teaspoon cayenne

2 tablespoons granulated gelatine, plus 2 tablespoons cold water

1 teaspoon mustard

1 teaspoon curry powder

3 tablespoons melted fat

1 cup milk

⅓ cup vinegar

2 cups cooked rice

2 tablespoons chopped olives

Mix dry ingredients, add egg and blend thoroughly. Add melted fat, milk and vinegar. Cook over hot water until thick as custard. Soften gelatine in cold water. Add to the hot dressing.

When dissolved add rice and olives, place in mold and chill. Serve plain or with ½ cup French dressing.

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Kevin Felts © 2008 - 2018