From the 1906 San Rafael Cook Book, "Compiled by the Ladies of San Rafael, California."

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RULES FOR MAKING BREAD.

Twice as much flour as wetting is a good rule to follow, to avoid having the bread too stiff. By this rule, beat with a spoon for 20 minutes and let stand over night. In the morning add as little flour as possible to mold into loaves.

For 5 large loaves, take 3 pints of liquid, (1/2 fresh milk and 1/2 potato water) and a little mashed potato. In warm weather 1/2 cake of yeast, and 3 quarts of flour, 1 tablespoon sugar, 1 tablespoon of butter or lard, and salt.

- In cold weather more yeast is required.
- Bread is better when raised slowly.
- Bread should never fall, but be mixed before reaching this stage.

Before putting into the oven, cut across the top 3 times.

For a rich brown crust nothing equals melted butter, for brushing.

The oven must be hot when the bread is put in, and after it is well browned a more moderate oven will do. Bake bread from 1/2 to 1 hour, according to size of loaf, and always in separate pans.

In recipes using sour milk and soda allow 1 level teaspoon of soda free from lumps, to 1 cup sour milk.

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POTATO YEAST—Mrs. Geo. M. Dodge.

Peel and grate 3 medium sized raw potatoes, pour 1 quart of boiling water over them, stirring well all the time. Let it stand on the back of the stove, and add 1 tablespoon sugar, and a little salt.

When luke-warm, add 1/2 cup of baker’s yeast or 1 cake of compressed yeast dissolved in 1/2 cup water.

Let it stand in a warm place in an open stone jar until it ferments. Then cover and set away in a cool place, and it is ready for use. This yeast will keep 2 or 3 weeks in cool weather.

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WHOLE WHEAT BREAD—Mrs. W. F. Jones.

- 1 pint of warm milk,
- 1 pint of warm water,
- 1 cup of syrup,
- 1 teaspoon of salt,
- 1 teacup of white flour,
- 1 cake of yeast in winter or 3/4 in summer, and
- about 2 quarts of whole wheat flour.

It should be a stiff batter; cover and let stand over night.

In the morning, stir well and turn into 3 good sized bread pans without kneading. Bake when light from 3/4 of an hour to an hour in a moderate oven.

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MIXED RYE AND WHOLE WHEAT BREAD—Mrs. W. F. Jones.

Use same ngredients as above excepting flour, instead use 1 pint white flour, 1 pint rye and a little more than a quart of whole wheat. This makes a very agreeable combination.

Sometimes we add 1 cup of raisins to one loaf for a variety, also walnuts and raisins.

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RYE BREAD—Mrs. McMahon.

Make a sponge of 1 quart warm water and 1/2 cake of yeast; thicken with rye flour; set in warm place to rise.

When light, add 2 cups of wheat flour, and then rye flour to make thick enough to mold. Let rise, and bake about 1 hour in a moderate oven.

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GRAHAM BREAD.—Mrs. J. C. Dickson.

Stir into a quart of flour enough milk and water, equal parts, to make a thin batter using a half cup of home made or small cake compressed yeast.

Beat all together thoroughly, let rise over night.

In the morn lug add 1/2 cup molasses and sift in enough graham flour to make a firm dough not too dry. Beat well and pour in pans, let rise until light and bake.

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BROWN BREAD—Mrs. R. H. Renebome.

One and a half cups white flour,
- 1/2 cup corn meal,
- 2 cups graham flour,
- 1/2 cup molasses,
- 1/2 cup brown sugar,
- 1 pint sour milk,
- 2 teaspoons baking soda,
- 1 teaspoon salt,
- 1/2 teaspoon baking powder.

Bake in moderate oven about 3/4 of an hour.

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RAISIN BREAD—Mrs. R. S. Barclay.

Dough to make good-sized loaf bread. When raised, mix with it:
- 2 tablespoons sugar,
- good-sized piece of butter or lard,
- 2 pounds of raisins.

Mix thoroughly. Put in pans and raise again till quite light.

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WHITE ROLLS—Mrs. E. O. Allen.

Scald 1 quart sweet milk with 3/4 cup butter. When lukewarm add:
- 2 tablespoons white sugar,
- 1 large teaspoon salt,
- 1 yeast cake dissolved in 1 small cup warm water,
- 3 pints flour.

Mix well and let rise for five hours in a warm room. Then add what flour is necessary to stiffen.

Knead for ten minutes, cut out with small round cutter, moisten and lap under the edges of each.

Place in buttered baking pans, far apart, let rise two and a half hours. Bake in a hot oven, browning well. Delicious.

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CINNAMON BUNS—Mrs. A. A. Curtis.

Make a sponge of:
- 1 pint of sweet milk,
- 1 heaping cup of lard,
- 1/2 pint of yeast,
- 1/2 cup of sugar,
- 1 quart of flour.

Set at night. In the morning add 2 eggs beaten light, and salt; make up stiff as for bread.

When light divide into two parts, roll out about an inch thick, and narrow. Spread with the mixture, and roll as for jelly cake.

Mixture: 1/4 pound of butter, browned to a rich brown. When cool add enough sugar to absorb the butter, and about 2 tablespoons of water. Add enough sugar to absorb both water and butter. Flavor with cinnamon.

Cut in slices. Lay in pan to rise again. Bake 20 minutes.

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RUSKS.—Mrs. W. F. Jones.

- 1 pint of new milk,
- 1 cup of sugar,
- 2/3 cup of butter,
- 2 eggs,
- a little more than 1 quart of flour.

Cream the butter and sugar, beat the eggs well and add to them the tepid milk.

Mix and add the sifted flour, beating well. Then dissolve 1 cake of yeast in a little tepid water or 1 cup of potato yeast, and stir into the sponge.

Put in a warm place until morning. Then add enough flour to knead on the board and let rise again. When light make into round biscuit and drop in the center of a muffin ring, and when light bake to a delicate brown.

Before putting into the oven brush with melted butter.

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PARKER HOUSE ROLLS—Mrs. W. J. Dickson.

Boil 1 pint of milk with butter about the size of an egg. When cool add:
- 1 teaspoon salt,
- 1/2 cup yeast, and
- flour enough to make a thick batter.

Stir well. When light, knead fifteen minutes.

Roll out, cut with a large cutter, spread with butter, fold over, put in the pans, and when light, bake in a quick oven. A little sugar may be added it preferred.

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BOSTON BROWN BREAD—Mrs. W. F. Jones.

- 1 coffee cup corn meal,
- 1 coffee cup graham,
- 1 coffee cup white flour,
- 1/2 coffee cup molasses,
- 2 coffee cups sour milk,
- 1 teaspoon salt,
- 1 heaping teaspoon soda and
- 1 heaping teaspoon baking powder sifted with the white flour.

Steam 3 hours in a funnel steamer.

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BOSTON BROWN BREAD—Mrs. E. A. Hartman.

Made in a minute, and sure to be good; Never fails!

Mix:
1 cup of molasses,
2 cups of cold water,
2 teaspoons of soda.

Stir this mixture into 2 cups of white flour and 2 cups of graham flour. Boil in pudding pail 3 hours.

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RAISED MUFFINS—Mrs. Geo. M. Dodge.

1 cup sweet milk scalded and a small piece of butter melted in it.

Add to this:
- enough flour for a stiff batter,
- a little salt,
- 1 tablespoon of sugar and
- 1/2 cup of yeast.

Beat well and let it rise over night.

In the morning beat in one egg and let it rise again in gem pans for about 20 minutes. Bake 15 minutes.

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WHOLE WHEAT MUFFINS—Mrs. McMahon.

Make batter of:
- 1 pint sweet milk,
- 1 teaspoon sugar,
- 1 teaspoon salt,
- 1 tablespoon butter,
- 1/2 cup of yeast.

Add flour enough to make a thin batter; let rise.

When light, add 2 well-beaten eggs and 1/2 teaspoon soda. Let stand 1/2 hour to rise. Bake in quick oven.

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MUFFINS—Mrs. W. F. Jones.

- 1/2 cup of sweet milk,
- 2 eggs,
- 1 tablespoon sugar,
- melted butter the size of an English walnut,
- salt,
- 1 teaspoon baking powder sifted with 1 1/2 cups of flour.

Bake quickly until a light brown.

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SCONES—Agnes B. James, Ca.

- 1 quart flour,
- 1/2 cup melted butter,
- 2 cups sour milk,
- 1 teaspoon cream of Tartar,
- 1 teaspoon of Soda,
- a pinch of salt.

Sift the cream of tartar in flour and dissolve the soda in a little boiling water. Roll out about 1/2 an inch thick and cut any shape desired. Bake on griddle.

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WAFFLES—Mrs. A. A. Smith.

- 2 eggs beaten separately,
- 3/4 cup of melted butter,
- 4 cups of flour,
- 2 teaspoons of baking powder,
- milk sufficient to make a thin batter.

3 tablespoons to a medium sized waffle iron. Be sure and have the ion well greased on both sides and very hot. Excellent.

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RICE GRIDDLE CAKES—Mrs. W. F. Jones.

Beat 2 eggs light, stir in:
- 1 cup of boiled rice,
- 1 tablespoon sugar.
- 1/2 teaspoon of salt, and
- 2 cups sour milk.

Lastly sift In:
- 1 cup of flour,
- 1 teaspoon soda and
- 1 teaspoon yeast powder.

If a trifle too stiff, add a little milk or if too thin, add a little more flour. Use the same proportions for other hot cakes, substituting 1/2 cup flour in place of rice.

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GRIDDLE CAKES—Mrs. Daniel Bradford.

1 pint of sour milk, 1 pint of flour, mix and let stand over night.

In the morning add 1/2 teaspoon of soda and 2 eggs well beaten. Cook on hot griddle.

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MRS. BARCLAY’S PANCAKES.

Use 1 egg for each person. Beat eggs thoroughly. To 5 eggs use 1 tablespoon sugar and a small teaspoon salt.

Beat eggs into 1 cup flour, and thin with milk till right consistency—quite thin.

When ready to cook, add not quite a teaspoon of baking powder. Very quick fire. Turn cakes just when bubbles begin to form.

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CREAM BISCUIT—Mrs. Daniel Bradford.

- 2 cups of flour,
- 1/2 cup of sweet cream,
- 2 teaspoons of baking powder sifted with the flour;
- salt.

Add little milk to make soft dough to roll out.

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DROP BISCUIT.—Mrs. W. F. Jones.

1 quart of flour sifted with 3 heaping teaspoons baking powder, and 1 teaspoon of salt.

Rub in a piece of butter the size of an egg, and then stir in 1 pint of sweet milk.

Drop from a spoon on buttered tins, and bake in a quick oven.

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BAKING POWDER BISCUIT—Mrs. W. F. Jones.

Sift 3 heaping teaspoons baking powder and a little salt with 1 quart of flour, and rub in 1/2 cup of butter. Then wet with milk sufficient to roll.

Cut in small biscuit, brush with melted butter, and bake In a quick oven.

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LIGHT BUNS—Mrs. Robt. H. Menzies

- 1 lb. flour,
- 2 ounces butter,
- 2 ounces sugar,
- 1/4 lb. currants or raisins,
- 1/2 pint milk,
- 1 egg,
- 1 teaspoon baking powder.

Rub the flour and baking powder together through a hair sieve. Work the butter into the flour. Add sugar and currants. Mix all these Ingredients well together.

Make a hole in the middle of the flour and pour in the milk mixed with the egg which should be well beaten. Mix quickly and set the dough with a fork on baking tins and bake the buns from fifteen to twenty minutes.

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SOUTHERN BEATEN BISCUIT—Mrs. R. B. Sanchez.

1 pint flour,
1 tablespoon lard,
1 teaspoon salt.

Mix lard and salt thoroughly with flour adding water enough to make very stiff dough. Beat with hammer or knead till dough is smooth and snaps—about twenty minutes.

Roll about 3/4 inch thick, cut and prick with fork, bake in quick oven.

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BRAN BISCUITS—Mrs. A. F. Fechteler, Wash., D. C.

- 2 cups bran,
- 1 cup flour,
- 1 small teaspoon soda sifted with flour,
- pinch of salt,
- 1 tablespoon New Orleans molasses,
- milk enough to make a batter,
- add an egg if desired.

Bake in a gem pan.

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SALLY LUNN.—Mrs. Daniel Bradford.

- 1 quart of flour and 2 teaspoons of baking powder well mixed,
- 3 large spoons of sugar put in the flour,
- salt,
- 1/2 cup of cream, or butter size of an egg,
- 2 cups of milk,
- 2 eggs not beaten.

All stirred together. This makes 2 cards.

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POPOVERS—Mrs. J. E. Alexander.

Beat 2 eggs just enough to mix, add 1 cup milk and 2 level cups flour. Beat 5 minutes.

Add 1 teaspoon salt and another cup of milk. Beat 10 minutes more and bake In quick oven.

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FAVORITES—Mrs. E. B. Mahon.

1 1/2 cups of milk,
1 cup of flour,
1 teaspoon of butter,
2 eggs beaten separately.

Melt the butter and put in to the milk and beaten yolks, a pinch of salt, whites well beaten put in last. Bake 1/2 hour in gem pans.

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CORN BREAD, OR JOHNNY CAKE—Mrs. W. F. Jones.

- 1 egg,
- 1 cup corn meal,
- 1/2 cup flour sifted with1 level teaspoon of soda,
- 1/2 cup sugar,
- 1 teaspoon of baking powder.

Add:
- pinch of salt,
- 1/2 cup of sour cream, and
- 1/2 cup sour milk.

If you have no sour cream use 1 cup of sour milk and a heaping tablespoon melted butter.

This can be made with sweet milk and 2 teaspoons of baking powder, but it is not so nice. Less sugar if so preferred.

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CORN BREAD—Mrs. Porcella.

- 3 eggs,
- 3 tablespoons butter,
- 2 cups buttermilk,
- a little salt,
- 1 teaspoon sugar,
- corn meal enough to make a thin batter.

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KENTUCKY SPOON BREAD—Mrs. Chas. Christensen.

1 cup corn meal,
2 cups cold boiled rice,
1 tablespoon butter,
a little salt.

Wet the corn meal with hot water and stir until the consistency of mush, add the rice etc.

Let stand over night or during the day as the case may be.

Add two eggs and enough sweet milk to make a thin batter. Add one teaspoon of baking powder and bake thirty minutes in a medium oven.

Put little bits of butter over the top when almost done. Serve with a spoon.

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SOUTHERN CORN BREAD—Mrs. R. B. Sanchez.

- 2 cups cooked rice or small hominy,
- 1 quart milk,
- 2/3 cup white corn meal,
- 1 1/2 teaspoon salt,
- 1 slice butter 1 inch thick,
- 3 eggs.

Scald rice or hominy in 2/3 of the milk, and pour over dry corn meal, butter and salt.

Add eggs well beaten and remainder of milk and if necessary add more milk, as the batter must be very thin. Bake immediately in quick oven.

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COSMOS CLUB EGG BREAD—Mrs. Wm. B. Bradford.

- 1 cup white corn meal,
- 1 tablespoon of butter,
- 1 teaspoon salt.

Stir meal, in boiling water until thickness of mush.

Let stand over night, then add:
- 4 eggs,
- 2 tablespoons of flour,
- 1 cup milk.

When ready to bake add 2 tablespoons baking powder, bake brown in small egg pans.

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GRAHAM GEMS—Miss H. Pregge.

- 1 cup of sweet milk,
- 1 egg,
- 1 tablespoon sugar,
- a little salt,
- 3 teaspoons of baking powder, and
- graham flour sufficient for a thin batter.

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DATE GEMS—Mrs. W. F. Jones.

- 2 eggs,
- 1 cup milk,
- 1/2 cup finely chopped dates,
- 1 1/2 cups whole wheat flour,
- 1 tablespoon butter (melted),
- 1 teaspoon baking powder.

If sour milk is used 1 level teaspoon of soda should be sifted with the flour and a small teaspoon baking powder.

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HUCKLEBERRY GEMS—Mrs. H. A. Moore.

- 1/2 cup of sugar,
- 1 tablespoon of butter,
- 1 egg well beaten,
- scant 1/2 cup of milk,
- 1 rounded cup of flour before sifting,
- 1 heaping teaspoon baking powder,
- pinch of salt,
- 1 cup of fresh huckleberries or blackberries which you have sprinkled with flour and which must be stirred In lightly.

Bake 1/2 hour in gem tins.

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BROWNIES—Mrs. H. A. Moore.

- 1 cup sour milk,
- 1 cup sour cream,
- 2 eggs well beaten,
- a little salt,
- 1 tablespoon sugar,
- 1 teaspoon soda,
- 3 cups graham flour.

Drop in gem tins, bake from 20 to 30 minutes in hot oven.

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GRAHAM GRITS—Mrs. Frances C. White, Everett, Wash.

- 4 cups graham flour,
- 1 small cup sugar,
- 1/2 cup shortening—half butter half lard,
- salt,
- 1 teaspoon of soda and
- sour milk or buttermilk enough to make a stiff dough, like pie crust.

Bake 20 minutes. Put in warming closet to get crisp and dry.

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WHEAT MEAL CRACKERS—Mrs. Charles H. Fish.

Mix thoroughly:
- 2 quarts wheat meal (ground from blue stem wheat),
- 1 heaping teaspoon salt and
- 2 heaping teaspoons cream of tartar.

Rub into the meal thoroughly, 3 heaping tablespoons of shortening (1/2 lard and 1/2 beef drippings).

Add:
- 1/2 pint of cold corn meal gruel,
- 1 pint of cold water in which has been dissolved 1 heaping teaspoon of soda and
- 2 tablespoons sugar.

Mix lightly and roll quickly on molding board as thin as it can be handled, dusting the board with entire wheat flour. Cut diamond shape or any odd shape to distinguish them from other crackers, and bake.

Reheat when served. (Blue stem wheat meal from J. Everding & Co., 48 Clay St., San Francisco.)

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CREAM TOAST—Mrs. E. B. Mahon.

Put 2 pieces of buttered toast in a hot dish.

Boil:
- 3/4 cup of milk,
- 1/2 teaspoon of butter,
- a pinch of salt, and
- sugar if liked.

Mix the yolk of an egg with 1/4 cup of cream; add slowly the boiling milk to the cream and yolk, stirring constantly. Pour over the toast.