Bread Recipes 3

Here are a few more Bread Recipes.

SCOTCH SCONES

  • 2 cups rolled oats
  • l/2 cup sugar
  • 1 cup wheat flour
  • 1/4 teaspoon salt
  • l/4 teaspoon saleratus

Mix dry in a bowl, add two rounding table-spoons of drippings, or lard,
or butter.

These ingredients must be thoroughly rubbed together for several moments
until very fine. Add enough spur milk to make a dough sufficiently hard
to roll. This should be thoroughly kneaded, rolled thin, and cut into
desired shape with a sharp knife or cutter. Place on pan in a moderately
quick oven and bake a nice brown. When cool, these should be fine and
crisp.

GRAHAM MUFFINS

2 cups graham flour, 1 cup white flour, 1 cup sour milk, 1 cup water,
2 tablespoons molasses, 1 teaspoon soda, 1 egg.

If you use sweet milk, omit the soda and use two level teaspoons of
baking powder.

CREAM MUFFINS

Cream a half cup of butter with a fourth cup of sugar; add a beaten
egg. Sift together.

  • 2 cups flour
  • 3 teaspoons baking
  • 3 teaspoons baking-powder
  • 1/2 teaspoon salt

Add these to the first mixture alternately with three-fourths of a cup
of milk. Stir in a cup of stewed, stoned prunes which have been cut in
pieces. Bake in warm, buttered muffin pans.

RICE MUFFINS

Sift three cups of flour with four teaspoons of baking powder, one teaspoon
of salt, and two-thirds of a cup of sugar. Add: 2 eggs, well beaten, 2/3
cup cooked rice, 1/2 cup melted shortening, 3/4 cup currants, 1 1/3 cups
water.

Mix well and bake in hot, buttered muffin pans.

SCOTCH SHORT-BREAD

2 cups bread flour, 1/4 cup light brown sugar, 1 cup butter, A few grains
of mace.

Work all together with a spoon, fork, or the fingertips, until thoroughly
blended. Line a shallow, round, or square pan with paper, and pat in the
short-bread about an inch thick. Bake in a moderate oven until delicately
brown, about thirty minutes, and when half cool, mark in squares.

BREAKFAST MUFFINS

Dissolve half a teaspoon of bicarbonate of soda in a tablespoon of warm
water, and add it to a half pint of thick sour milk. Separate two eggs,
beat the yolks, add the sour milk, and stir in quickly one and a half
cups of flour and a half teaspoon of salt. Beat thoroughly, and fold in
the well-beaten whites of the eggs. Bake in greased muffin pans, in a
quick oven, twenty minutes.