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

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Manhattan Muffins

• 1/4 cup butter
• 1/4 cup sugar
• 1 egg
• 1 cup milk
• 2 cups bread flour
• 1/2 teaspoon salt
• 5 teaspoons baking powder

Cream butter, and add gradually, while beating constantly, sugar; then add egg well beaten, milk, and flour mixed and sifted with salt and baking powder.

Beat thoroughly and bake in buttered gem pans in a hot oven twenty-five minutes.

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Tea Muffins

• 3 tablespoons butter
• 1/2 cup sugar
• 1 egg
• 1 teaspoon soda
• 1 cup milk
• 2 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon salt

Cream butter, add sugar, gradually, and egg, well beaten; then add milk, alternately, with flour mixed and sifted with remaining ingredients.

Turn into buttered gem pans and bake in a moderate oven from twenty to twenty-five minutes.

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Oatmeal Muffins

• 2 cups rolled oats
• 1 1/2 cups sour milk
• 1/4 cup melted butter
• 1/3 cup sugar
• 1 egg, well beaten
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1 cup flour

Soak rolled oats in sour milk over night.

In the morning add remaining ingredients; fill buttered iron gem pans with mixture and bake in a hot oven twenty minutes.

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Quick Graham Bread

• 2 cups Graham flour
• 1/2 cup white flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 tablespoons melted lard
• 1 1/2 cups sour milk
• 1 teaspoon soda

Mix and sift flour, sugar, baking powder, and salt; then add lard and sour milk mixed with soda.

Turn into a buttered bread pan and bake from forty-five to fifty minutes.

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Quick Nut Loaf

• 2 cups bread flour
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons butter
• 2 tablespoons lard
• 1 egg
• Yolk 1 egg
• 1 cup milk
• 1/2 cup English walnut meats

Mix and sift flour, sugar, baking powder, and salt.

Work in butter and lard, using the tips of the finger then add egg and egg yolk well beaten, milk, and walnut meats, broken in pieces.

Beat thoroughly and turn into a buttered bread pan.

Let stand twenty minutes; then bake in a moderate oven forty minutes.

A delicious bread for sandwiches.

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Quick Pecan Nut Bread

• 2 cups un-sifted Graham flour
• 1 cup pastry flour
• 2/3 cup brown sugar
• 1 teaspoon salt
• 3 teaspoons baking powder
• 2 cups buttermilk
• 1 1/8 teaspoons soda
• 1 cup pecan nut meats, finely cut

To Graham flour add pastry flour, sugar, salt, and baking powder.

When thoroughly mixed add remaining ingredients.

Turn into a buttered bread pan, cover and let stand twenty minutes.

Bake in a moderate oven forty-five minutes.

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Luncheon Caraway Bread

• 1/4 cup butter
• 3/4 cup sugar
• 1 egg
• 1 2/3 cups flour
• 1 tablespoon baking powder
• 3/4 cup milk
• 1 tablespoon caraway seeds
• 3/4 teaspoon vanilla
• 1/4 teaspoon salt

Cream butter and add sugar gradually and egg well beaten.

Mix and sift flour and baking powder, and add alternately with milk to first mixture.

Add caraway seeds, vanilla, and salt.

Turn into a buttered and floured cake pan, sprinkle with sugar, and bake in a moderate oven thirty-five minutes.

Remove from pan, cut in squares, and serve hot.

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Cinnamon Toast

Cut stale bread in one-fourth inch slices, remove crusts, and cut in three pieces, crosswise. Toast, spread with butter and sprinkle with sugar, mixed with cinnamon, using three parts sugar to one part cinnamon.

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Sweet Potato Waffles

• 1 cup mashed sweet potato
• 1 cup bread flour
• 1/4 cup sugar
• 1/2 cup melted butter
• 1 cup milk
• 1 egg

Mix first five ingredients in the order given; then add egg yolk, beaten until thick, and egg white beaten until stiff. Cook in greased waffle iron over a hot fire.

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Cheap Doughnuts (without Shortening)

• 4 cups flour
• 1 cup sugar
• 2 teaspoons cream-of-tartar
• 1 teaspoon soda
• 1 teaspoon salt
• 1/2 nutmeg, grated
• 2 eggs
• Milk

Mix and sift dry ingredients, add eggs, well beaten, and milk, the amount required being about three- fourths cup, sometimes more but never as much as a cup. Toss on a slightly floured board, pat, roll, shape, and fry. Remove from fat, using a two-tined fork, and pass quickly through water kept at the boiling point. The fork must be wiped each time before putting into fat.

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Sour-milk Doughnuts

• 1 egg
• 1 cup sugar
• 1 cup sour milk
• 1 1/2 tablespoons melted lard
• 4 cups flour
• 1 3/4 teaspoons soda
• 1 3/4 teaspoons cream-of-tartar
• 1 1/2 teaspoons salt
• 1 teaspoon grated nutmeg

Beat egg until light and add sugar, milk, and lard. Mix and sift flour with remaining ingredients and add to first mixture. Toss on a floured cloth, knead slightly, pat and roll to one-fourth inch in thickness, shape with a doughnut cutter, first dipped in flour, fry in deep fat, take up on a skewer, and drain on brown paper.

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Chocolate Doughnuts

• 1/4 cup butter
• 1 1/4 cups sugar
• 2 eggs
• 1 1/2 squares melted chocolate
• 1 cup sour milk
• 4 cups flour
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla

Cream butter and add sugar gradually, while beating constantly; then add eggs, well beaten, melted chocolate, sour milk, and flour, mixed and sifted with soda, cinnamon, and salt. Add vanilla, and enough more flour to handle the mixture. Toss on a slightly floured cloth, knead slightly, pat and roll to one-fourth inch in thickness, shape with a doughnut cutter, first dipped in flour, fry in deep fat and drain on brown paper.

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Raised Doughnuts

• 3 1/2 tablespoons sugar
• 1 teaspoon salt
• 1 cup scalded milk
• 2 tablespoons lard
• 1/2 yeast cake
• 2 tablespoons lukewarm water
• 3 cups flour

Mix sugar and salt, pour over scalded milk, and add lard. When mixture is lukewarm, add yeast cake dissolved in lukewarm water, and one cup flour. Cover, let rise until light, and add two cups flour. Toss on a slightly floured board and knead. Cover, again let rise and knead; repeat. Pat and roll to one-half inch in thickness, and cut in strips eight inches long by three-fourths inch wide. Put on board, cover and let rise. Twist several times, pinch ends together, drop into hot deep fat, fry until delicately browned and drain on brown paper.

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Afternoon Tea Doughnuts

• 1 egg
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3 tablespoons milk
• 1 tablespoon melted shortening
• 1 cup flour
• 2 teaspoons baking powder

Beat egg until light, and add sugar, salt, and shortening. Mix and sift flour and baking powder and add to first mixture. Force through a pastry bag and tube (using a small lady finger tube) into hot deep fat, and fry until browned. Drain on brown paper and sprinkle with powdered sugar. Serve with Julienne-shaped pieces of American factory cheese as an accompaniment to five o’clock tea.

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Health Food Doughnuts

• 1/3 cup sugar
• 1/3 cup molasses
• 2/3 cup hot mashed potatoes
• 1 egg
• 1 cup sour milk
• 1 teaspoon soda
• 1 1/2 teaspoons salt
• 3/4 teaspoon grated nutmeg
• 2 cups entire wheat flour

Mix sugar, molasses, potatoes, and egg well beaten; then add sour milk and flour mixed and sifted with soda, salt, and nutmeg. Toss on a floured cloth, knead slightly, pat, and roll to one-fourth inch in thickness. Shape with a doughnut cutter, first dipped in flour, fry in deep fat and drain on brown paper. Sprinkle with powdered sugar.