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  < Back to Table Of Contents  < Back to Topic: Blue Collar Recipes and Cooking Methods

article number 491
article date 10-06-2015
copyright 2015 by Author else SaltOfAmerica
Bread Recipes, 1922
by Genesee Chapter, Daughters of the American Revolution
   

From the 1922 "Book of Recipes" compiled by Genesee Chapter, Daughters of the American Revolution, Flint Michigan, 1922.

EDITOR’S NOTE: Besides display ads, the top and bottom of the pages had short text ads promoting Knox Gelatine and Gold Medal Flour. We denote these text ads with the term "Text AD—".

BREAD

“Bread, the staff of life.”

• • • • • • • • • • • •

SOFT GINGER BREAD

- 3 eggs,
- 1 cup butter,
- 1 cup molasses,
- 3 1/2 cup flour,
- 1 teaspoon ginger,
- 1 teaspoon cinnamon,
- 1 cup sugar,
- 1/2 teaspoon cloves,
- 1 teaspoon soda,
- 1 teaspoon Royal baking powder.

Cream butter and sugar together, add the egg yolks, molasses, and the milk with soda dissolved in it. Beat well, then add the flour in which have been sifted the baking powder and spices. Lastly the beaten whites of eggs. Bake in slow oven 45 minutes. (Mrs. B. F. Miller.)

• • • • • • • • • • • •

BROWN BREAD

- 1/2 cup sugar,
- butter size of egg,
- 1/2 cup molasses,
- pinch of salt,
- 2 cups sour milk,
- 1 teaspoon soda,
- 2 cups graham flour,
- 2 cups white flour.

Let rise 15 minutes and bake in a slow oven. (Mrs. Harriet Thompson.)

• • • • • • • • • • • •

BETTE’S GEMS

- 3 tablespoons sugar,
- butter size of egg.

Cream together, and add:

- 1 egg well beaten,
- 1 cup sweet milk,
- 2 cups flour,
- 2 teaspoons Royal baking powder,
- ½ teaspoon salt.

— (Addie D. Monroe.)

• • • • • • • • • • • •

BAKING POWDER BISCUITS

- 2 cups flour,
- 4 teaspoons Royal baking powder,
- 1 teaspoon salt,
- 1 tablespoon lard,
- 1 tablespoon butter,
- 3/4 cup milk.

Mix dry ingredients, sift twice, chop butter and lard in with a knife. Add liquid, gradually pouring in the center. Use enough liquid to make soft dough.

Toss on floured board, pat lightly to 1/2 inch in thickness. Shape with biscuit cutter. Place in buttered pan. Bake in hot oven fifteen minutes. (Mrs. W. G. LaRock.)

TEXT AD—Avoid Baking Worries—Use GOLD MEDAL FLOUR

TEXT AD—As your Grocer for KNOX GELATINE Take no other

• • • • • • • • • • • •

NUT AND RAISIN LOAF

- 1 cup butter,
- 2 cups sugar,
- 3 eggs,
- 2 1/2 cups flour,
- 2 teaspoon Royal baking powder,
- 1 teaspoon salt,
- 1 cup broken walnut meats,
- 1 cup chopped raisins,
- 2/3 cup milk,
- ½ teaspoon vanilla,
- ½ teaspoon lemon extract.

Cream the butter and sugar. Add beaten egg yolks and beat until light. Sift flour, baking powder and salt together. Add nuts and raisins and stir into the butter mixture, alternately with the milk.

Fold in stiffly beaten egg whites. Add flavoring. Pour into a well greased loaf tin and bake in moderate oven about 1 hour. (Mrs. Harriet. Thompson.)

   
We Recommend Burroughs’ Bread Flour For Bread.

• • • • • • • • • • • •

MARY’S BROWN BREAD

- 1 ½ cups corn meal,
- 1 ½ cups graham flour,
- 1 teaspoon salt,
- 1 teaspoon soda (level),
- 1 teaspoon Royal baking powder (level),
- ½ cup flour.

Mix all these together, and then sift. Add scant cup of yellow molasses and scant pint of sour or buttermilk. Pour into well greased coffee cans (without covers). Boil or steam 3 hours. Bake fifteen minutes (Addie D. Monroe.)

• • • • • • • • • • • •

MOTHER’S JOHNNY CAKE

- 1 egg,
- 1/4 cup butter,
- 1 1/2 cups sour milk,
- 2 cups corn meal,
- 1 teaspoon soda,
- 2 teaspoons flour.

— (Mrs. A. A. Floyd.)

• • • • • • • • • • • •

CHEESE ROLLS

- 2 cups flour,
- 4 teaspoons Royal baking powder,
- 2 tablespoons lard or butter,
- 3/4 tablespoon salt.

Add milk to make dough. Roll 1/4-inch thick, spread with melted butter and sprinkle 1 cup of grated cheese. Roll and cut and bake 20 minutes. (Mrs. A. A. Floyd.)

• • • • • • • • • • • •

BROWN BREAD

- 1 cup sour milk,
- 1/3 cup molasses,
- 1 cup white flour,
- 1 cup graham flour,
- 1 teaspoon soda,
- 1 egg,
- 1/2 cup raisins.

Beat egg, add sour milk with soda, and molasses, then flour, and raisins dredged with flour. Bake slowly about 1 hour. (Mrs. Marshall M. Frisbie.)

• • • • • • • • • • • •

DATE BREAD

- 1/2 cup sugar,
- 1 egg,
- 1 large tablespoon melted lard,
- 2 1/2 cups of buttermilk,
- 2 level teaspoons soda,
- 1 teaspoon salt,
- 3 1/2 cups graham flour,
- 1 lb. of dates cut in pieces.

Bake slowly 40 minutes. (Mrs. R. C. Durant.)

TEXT AD—GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries

TEXT AD—KNOX SPARKLIN GELATINE improves Soups and Gravies

• • • • • • • • • • • •

DATE LOAF

- 1 cup brown sugar,
- 1 large tablespoon butter,
- 1 1/2 cups sour milk,
- 1 teaspoon soda,
- 1 teaspoon salt,
- 1 1/2 cups white flour,
- 1 1/2 cups graham flour,
- 1 lb. dates (stoned, floured and cut up),
- 1/4 lb. shelled walnuts cut up.

Bake 1 1/2 hours in slow oven. (Mrs. James Farber.)

   
Royal Baking Powder. Healthful, Reliable, Economical.

• • • • • • • • • • • •

CORN BREAD

- 2 eggs (beat separately),
- 1/4 cup sugar,
- 2 tablespoons melted butter,
- 1 cup sweet milk,
- 1 cup flour,
- 1 cup corn meal,
- 2 level teaspoons Royal baking powder.

— (Mrs. Slawson.)

• • • • • • • • • • • •

POPOVERS

- 2 eggs (well beaten),
- 1 cup milk,
- 1 cup flour.

Bake slowly. (Mrs. L. R. Slawson.)

• • • • • • • • • • • •

NUT BREAD

- 1 egg,
- 1/4 c. sugar,
- ½ teaspoon salt,
- 2 cups flour,
- 2 teaspoons Royal baking powder,
- 1 cup milk,
- ½ cup nut meats.

— (Camilla Woolfitt.)

• • • • • • • • • • • •

BROWN BREAD

- 2 cups sour milk,
- 1/4 cup white sugar,
- 3/4 cup molasses,
- 4 cups graham flour
- 1 teaspoon Royal baking powder
- 1 teaspoon soda and
- a little salt

Slow oven 45 minutes. (Mrs. W. H. Edwards.)

• • • • • • • • • • • •

OATMEAL GEMS

- 2 cups rolled oats,
- 1 1/2 cups sour milk.

Let stand 6 or 8 hours.

Cream:
- 1 egg,
- 1/4 cup sugar,
- 1 tablespoon shortening,
- 1 cup flour.
Into:
- ½ teaspoon salt,
- 1 teaspoon soda,
- 1 teaspoon Royal baking powder.

Bake in medium oven. (Mrs. W. H. Edwards.)

• • • • • • • • • • • •

DATE BREAD

- 1/2 cup sugar,
- 1 egg,
- 1 heaping tablespoon melted lard, creamed.

Add:
- 2 1/2 cup sour milk,
- 1 level teaspoon soda,
- 1 level teaspoon salt,
- 3 1/2 cups graham flour,
- 2 tablespoons molasses,
- 1 lb. dates cut in pieces.

Bake slowly. (Mrs. Blanche Dumanois.)

   
The Vogue ... a Shop for Women, Flint Michigan. Merchandise of the highest standard.

• • • • • • • • • • • •

NEW ENGLAND BROWN BREAD

3 cups corn meal, scald and let stand an hour.

- 1 cup white flour,
- 2 eggs well beaten,
- 1 cup New Orleans molasses,
- 1 spoon salt,
- 1 dessert spoon of soda.

Steam three hours. (Mrs. C. E. Baldwin.)

• • • • • • • • • • • •

BRAN BREAD

- 4 cups bran,
- 2 cups white flour,
- 8 tablespoons molasses,
- 2 teaspoons soda,
- 1 teaspoon salt.
- Sweet milk “to make sloppy.”

This makes two loaves. Bake in a moderate oven. (Mrs. C. E. Baldwin.)

TEXT AD—Give the growing children KNOX SPARKLING GELATINE

• • • • • • • • • • • •

NUT BREAD

- 1 cup brown sugar,
- 1 egg,
- 2 cups buttermilk,
- 2 teaspoons soda (dissolved in milk),
- 1 tablespoon shortening,
- 1/2 teaspoon salt,
- 3 cups graham flour,
- 1 cup wheat flour,
- 1 teaspoon Royal baking powder,
- 1 cup nut meats.

Bake slowly one hour. (Mrs. George R. Goering.)

• • • • • • • • • • • •

BOSTON BROWN BREAD

- 1 cup sour milk,
- ½ cup New Orleans molasses,
- 1 egg,
- 1 teaspoon soda (dissolved in milk),
- butter size of walnut,
- enough graham flour to make cake batter;
- salt well.

Steam 1 ½ hours. Start in cold water. (Mrs. James Farber.)

• • • • • • • • • • • •

NUT BREAD

- 4 cups flour,
- 4 teaspoons Royal baking powder,
- 1/2 teaspoon salt,
- 1/2 cup sugar.

Mix and add:
- 2 eggs,
- 2 cups sweet milk and
- 1 cup nut meats.

Let stand 20 minutes and bake in a slow oven about 45 minutes. (Mrs. E. A. Rockwood.)

• • • • • • • • • • • •

NUT BREAD

- 4 cups flour,
- 1 cup nut meats cut up,
- 3/4 cup sugar,
- 1 egg,
- 2 cups milk,
- pinch of salt,
- 4 teaspoons Royal baking powder.

Let rise 1/2 hour. Bake in slow oven. (Mrs. F. D. Chapel.)

• • • • • • • • • • • •

BROWN BREAD

- 2 cups graham flour,
- 1 ½ cups corn meal,
- ½ cup sugar,
- 1 teaspoon salt,
- 1 cup raisins,
- 1/2 cup molasses,
- 2 cups sour milk or buttermilk,
- 1 teaspoon soda.

Steam 2 hours. (Mrs. Demorest.)

   
Union Trust and Savings Bank. "Bank by the Fountain."

• • • • • • • • • • • •

MRS. H.’S NUT BREAD

Sift together:
- 3 cups flour,
- 1 cup sugar,
- 4 teaspoons Royal baking powder,
- 1 teaspoon salt.

Add:
- 1 cup chopped walnut meats;
Mix well with:
- 1 1/2 cups of milk and
- 1 well beaten egg.

Let raise for 20 minutes and bake slowly 1 hour. (Mrs. Demorest.)

• • • • • • • • • • • •

BRAN MUFFINS

- 1 cup white flour,
- 2 cups Kellogg’s Prepared Bran,
- 1 egg,
- 1 1/2 cups sour milk,
- 1 teaspoon soda sifted with the flour,
- 1 teaspoon melted butter,
- 1 teaspoon sugar or molasses,
- 1/2 teaspoon salt.

— (Mrs. Demorest.)

• • • • • • • • • • • •

CORN BREAD

- 1 cup flour,
- 1/2 cup corn meal,
- 2 teaspoons Royal baking powder,
- 1 tablespoon sugar,
- 1 egg,
- 1/2 teaspoon salt,
- 1 cup milk,
- 1 tablespoon melted butter.

— (Mrs. Demorest.)

• • • • • • • • • • • •

BROWN BREAD

- 1 egg,
- 2 cups of milk (sweet or sour),
- 3/4 cup white sugar filled up with molasses,
- 4 cups of graham flour.

If cream is sweet, 4 teaspoons of baking powder;

If cream is sour, 2 teaspoons of soda.

Salt; nuts and raisins if desired.

Bake one hour. (Virginia S. Cook.)

TEXT AD—KNOX Sparkling Gelatine makes dainty desserts for dainty people

• • • • • • • • • • • •

SPANISH BUNS

- 1/2 cup butter,
- 1 cup light brown sugar,
- 2 egg yolks,
- 1/2 cup milk,
- 2 teaspoons cinnamon,
- 1 teaspoon cream of tartar,
- 1/2 teaspoon soda,
- 1 1/2 cups pastry flour.

Sift together several times.

Cream:
- butter,
- sugar and
- egg yolks well beaten.

Add milk and flour mixture alternately.

Bake slowly. (Mrs. F. Hammond.)

• • • • • • • • • • • •

BROWN BREAD

- 2 cups sour milk;
- 1 teaspoon salt,
- 2 teaspoons soda,
- 3/4 cup molasses (may use Karo if preferred).

Mix:
- 2 cups graham flour,
- 1 cup white flour.

Add and stir thoroughly. Add raisins if desired. Bake in moderate oven. (Mrs. Geo. E. Barnes.)

   
Lewis Dry Cleaning Co. "For Those Who Care." 908 Ann Arbor St. Phone 5363.

• • • • • • • • • • • •

BROWN BREAD

- 2 cups graham flour,
- 1 cup sour milk,
- 1 teaspoon soda,
- 1/2 cup of brown sugar,
- 1 tablespoon molasses,
- 1 tablespoon shortening,
- raisins.

Bake slowly. (Mrs. E. D. Black.)

• • • • • • • • • • • •

BROWN BREAD

- 4 cups graham flour,
- 2 cups sour milk,
- 1 1/2 tablespoons soda,
- nut meats or raisins,
- 3/4 cup molasses,
- pinch of salt,
- 1/4 cup sugar.

Bake in slow oven. (Mrs. J. E. Storer.)

• • • • • • • • • • • •

SOUR CREAM JUMBLES

- 1 cup thick sour cream,
- 1 cup sugar,
- 1 teaspoon soda in cream,
- ½ teaspoon salt,
- 1 teaspoon vanilla,
- 2 cups flour,
- 2 teaspoons Royal baking powder sifted in flour.

Bake in gem tins or as a loaf. (Mrs. B. F. Miller.)

• • • • • • • • • • • •

POTATO TEA BISCUIT

- 3/4 cup hot sifted potato,
- 1/4 cup butter,
- 1 teaspoon each of salt and sugar mixed well together,
- 1 cup scalded milk (cooled),
- 1 compressed yeast cake,
- white of one egg slightly beaten.

Knead with flour to a smooth dough. Let it rise, and knead down once. Then after second rising shape as desired.

When very light bake 15 minutes. (Mrs. Twaits.)

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