From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Buttermilk Griddle Cakes

• 1 cup buttermilk
• 1/2 cup sweet milk
• 1 egg, well beaten
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1 tablespoon melted butter
• 2 tablespoons granulated corn meal
• 2 cups flour

Mix ingredients in order given. Drop by spoonfuls on a greased hot griddle. Cook on one side; when puffed, full of bubbles and cooked on edges, turn and cook other side.

Serve with butter and maple syrup.

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Cream Wafers

Mix and sift one and one-half cups pastry flour and one teaspoon salt.

Add, gradually, heavy cream to make a dough, the quantity required being a scant half-cup.

Toss on a slightly floured cloth and knead until smooth.

Pat and roll as thin as possible.

Prick with a fork and shape with a small round or fancy cutter, first dipped in flour.

Arrange on a buttered sheet and bake in a moderate oven until delicately browned.

Serve with salad course, or as an accompaniment to five o’clock tea.

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Afternoon Tea Crackers

• 2 cups bread flour
• 1 cup butter
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Milk

Mix and sift dry ingredients and work in butter, using the tips of the fingers.

Add milk to make a stiff dough, toss on a floured board and pat and roll to one-fourth inch in thickness.

Shape with a round cutter (one and three-fourths inches in diameter) first dipped in flour, arrange on buttered sheet and bake in a hot oven ten minutes.

Split, while hot, return to oven and bake until a golden brown.

These crackers will keep for weeks without crumbling.

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Cheese Biscuits

• 1 cup bread flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 tablespoon lard
• 1/2 tablespoon butter
• 3/8 cup milk and water in equal parts
• 1/2 cup grated cheese

Mix and sift dry ingredients.

Work in lard and butter with tips of fingers and add liquid gradually; then add cheese.

Toss on a floured board and pat and roll to one-third inch in thickness.

Shape with a small round cutter, first dipped in flour, place in a buttered pan and bake in a hot oven ten minutes.

Serve hot as an accompaniment to a dinner salad.

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Sultana Biscuits

• 2 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons lard
• 2 tablespoons butter
• 3/4 cup milk
• 1/4 cup Sultana raisins

Mix and sift flour, baking powder, and salt.

Work in lard and butter, using a case knife or tips of fingers.

Add milk and raisins.

Toss on a slightly floured board, pat and roll to one-third inch in thickness and shape with a very small round cutter, first dipped in flour.

Put close together in a buttered pan and bake seven minutes in a hot oven.

Split and spread with butter. Pile on a plate covered with a doily and serve with afternoon tea.

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Sardine Biscuits

Make same as Sultana Biscuits omitting raisins. Split while hot, spread under parts with sardines (from which skin and bones have been removed) flaked, seasoned with salt and moistened with sardine oil. Put on tops and pile on a plate covered with a lace paper doily. An afternoon tea novelty.

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Emergency Drop Muffins

• 1 1/2 cups pastry flour
• 3 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3 tablespoons lard
• 1/3 cup milk
• 1/3 cup water

MIX and sift flour, baking powder, and salt.

Work in lard, using the tips of the fingers; then add milk and water, mixing quickly.

Drop by spoonfuls into buttered, hot iron gem pans and bake in a hot oven fifteen minutes.

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English Dumplings

• 1/4 pound beef suet
• 1 1/4 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon minced parsley
• 1/2 teaspoon onion juice
• 1/3 cup cold water

Force suet through meat chopper.

Mix and sift flour, baking powder, salt, and pepper, and work in suet, using the fingers.

Add parsley and onion juice, and moisten to a dough with water.

Drop by spoonfuls into buttered timbale moulds, having moulds two-thirds full.

Cover with buttered paper and steam one hour.