Baking in The Home: US Department of Agriculture Farmers' Bulletin #1136

U. S.
DEPARTMENT OF AGRICULTURE
Farmers' Bulletin 1136
BAKING
IN THE
HOME
WASHINGTON: OOVERNMCNT PAINTING OFFICE: 1822

MUCH OF THE BAKING in this country is done in
the homes, and many housewives are desirous
of kno\~\'ing how to make not only really good yeast
bread but also quick breads, pastry, etc. Many per-
sons have learned to enjoy breads and other baked
products not made entirely of wheat flour and wish
to continue their use. Almost every section of the
country produces abundant crops other than wheat.
such as corn, rye, barley, buckwhea t. rice, potatoes,
sorghum grains. and olhers, which may well be
utilized in baking. An increased local consumption
of' such crops would m an a saving to the community
as well as 1.0 the country at large, and would lessen
unnecessary transportation.
To enable the housewife to make a great variety
of breads and other articles of other substances as
well as of whea l, th e following recip~s and directions
ha ve been prepared.
Contribution from the State nclations Service

A. C. TRUE, Director
Issued Deccmber, 1920
Revised Moy, 1921
Wushington, D. C. RepriuL, April, 1922
BAKIl G IN THE HOME.
H ~ x;SO.\ J( L. \\'~:S 1. 1XC;.
Assis tallt ill lloill e n ('1I101lstrll/ioll 1\ '01'1.-, Office of Nl' t (' )p,iOIl W ork. ' 011111.
CONTENTS
Pa ge~ Pnr;c.
Ycn t brcnds ________ ___________ 4 Qui cl; or hot hI' ad9 ____ _
) General consiclc rntlons ______ _ BI Hcults _ 22
l\Ic thocls fOI' making' hl'l'o<1 7 MuOlns aud r;cms _ .__ ~4
Li g ht rol1"_ ___ to Griddl e cukes Ilnd th c IIkl' 30
'wee t or rnnc~' 1'0 11 5__ ______ 1 Po ·try
ScoL'ing \)I'eacl __ _ _ _____ __ ~_ 19 '('ses for I cft-o \'~I' !ln s trr ____ _ ::n
Cooklcs ___ __ ___ _ ___ __ _ _ 37
HERE is no other fiingle articlc of

food that iti as fl'equ ntly placcd
on the table at' lakes as prom-
inent a place in the average diet a~
bread_ In some form or other it is
'crved at practically e\-el'Y mcal,
and many timc ' bread j . the chid
article of the mcal. Prop 1"1,)' bal-
anced with milk, hutter, fruit:",
vegetables both leafy and fie. hy,
eggs, cheese or a little meat brcad
may well form a considcrabl e part
of our dail) food. Bread and othcr cereal product,; arc nI. 0 among
the lea t expcnsiye of our food::;.
As it occupies so prominent a place in the di et, br ad ought ('e1'-
tainly to be well made, well baked, and properly cared fol'. l'iore-
oyer, any girl 01' woman who desires to be known as a rea ll y good
cook, wi.ll wish to excel particularly in bread maki.ng. An ideal loaf
of brend i attracti,'e in aI pearance; crust smooth, tender and
golden Drown in color' the lo a f itself light and well-rounded on
top; the crumb spongy and tender - and th e whole delicious in flavol'_
Many honse,vives who do not care to bake yeast bread f requ ently
prepare" hot" or ' quick " breads for the home table_ It is well,
therefore, to emphasize the desirable characteristics of quick brea is
altio, in order that the e, too, may be as well made and well baked
as po iule. Hot bread becan e of their fl-eshne s and softness,
are ol"ten swallovved hurriedly and without thorough mastication,
a
4 Farmers' Bulletin 1136.
hence it is especially important that thorough baking, lightnes . and

porosity should be sought in their preparation . as well as good flavor
and attractiye appearance.
Although wheat is tbe leadi.ng bread cereal in .this coup.try and
wheat flour the flour of prime importance, housewlres ha \"e learned
tbat many desirable product may be made from meals of ?ther ub-
stances or from a mixture of the e with wheat flour. Tlus country
has a considerable number of products "which may be thu u ed
such as corn, rye, oats, buckwheat barley, rice, feterita, milo maize
potatoes, peanuts, soy-bean meal and the flour made from peanut and
soy-bean press cake. The local use of these products :,here they
occur in quantity will be of great economic yalue by sa V III 0- a large
amount of unnecessary transportation of food materials.
The following directions and recipes cleal not only with articles
made from wheat alone but also with those into "hich other products
enLer. All measurements are level.
YEAST BREADS.
GENERAL CONSIDERATIONS.
Cleanliness.-To assure success in bread making it is important to

maintain absolute cleanliness with l:egarcl to the materials used as
"ell as the utensils and the hands. Do not put the fingers unl1eces-
'urily into food materials nor handle them when it can be avoided.
It is better to place your hand on tile outside of the cup or pan in
which the liquid is cooling to test its warmth or to let one or two
drops of the same fall onto your hand or wrist than to pluno-e your
finger, nail and all, into the liquid.
Flour.-The flour should be sound and free from foreign taste
or odor. Hard-wheat flours, made from spring wheat or hard wintcr
"wheat, are often known as bread flm~1'8 and usually prod"u ce a some-
what larger and more SpOllD'y loaf. Soft-wheat flours are made
from soft winter wheats and are lmown as past't'y or
biscuit flou1'8. They are better adapted than arc hard-
wheat flours to the making of quick breads, and they
require a little less shortening. Somewhat more soft-
wheat flour is required to combine with a given
,olume of liquid than harc1-,vheat flour, because
the latter has a gr ater water-absorbing capacity.
The bread-making quality of flour depends to
a lar~ extent upon the amount and char-
acter of the gluten it contains. Gluten
is the elastic, gum-like sub-
stance obtained when flour js
moi tened and allowed to
Baking in the Horne. 5
tand for a while and which makes the dough phallIc and tenaciouil.
There i moro gluten in wheat than in any other ce rea l and it i of
uch a character that wheat flam yield a lightcr and more springy
bread than any other kind of flour. Hard-wheat flours are super ior
in thi l' pect to soft-wheat flours and are therefore better adapted
to the making of yeast bread .
Hard-wheat flour feels slightly gritty when rubbed between the
finO'ers. When pressed tightly in the hand, it doe not retain the
imprint of the fingers very long and when shaken bri kly soon falls
to powder. The spring wheats are grown in the Xorthern Plains
section of this country e. g., Minnesota, the Dakota ', and part · of
Montana. The hard winter wheats are produced in the sect ion which
includes Kan,'as, :N ebl'llska, Oklahoma and northern Texa .
oft-wheat flour feels very soft and smooth when rubbed between
the fingers; it retains the jmprint of the finger and doe' not fall to
powder very readily after compre sion. The soft wheat · ar fonnd
yel'y generally in the outh, in the 'tates ea t and outh of Lake
Uichigan, and in some of the far We tern States particularly on the
Pacific coast.
In SOIDe ,'ections of the country, especially in the region including
Indiana, Ohio, Kentucky, Pennsylvania and other ,ta~c many
millers blend the locally grown soft-wheat flour with a certain pro-
portion of a hard winter or spring wheat flour. This blended flour
is often referred to as ' an all-around flour," producing better yeast
bread than does soft-wheat floLlr alone, and yielding" ry good bis-
cuits and other baking-powder products.
Yeast.-Compressed yeast, if used, should be as f resh as po sible
and free from any odo r other than the well-lmo,vll yeasty odot'. It
. hould be fairly soft, but should break easily. It should never Le
mixed with any liquid " rhich is more than lukewarm.
Liquid yeast should always be kept covered and in a cool place.
It should have a yeasty odor only and should not be kept morE' than
two weeks without freshening.
LIQ U ID YEAST.'
oJ: medium·sized potatoes, washed nnll pared.
1 quart ho t water.
cup sugar.
1 teaspoon salt.
1 cakc dl'Y y ast soaked in t cup Wllrm wuter, qr
1 cake compres ed yeast.
Grate or grind the potatoes Jirectly into the
",at l' (a food grinder is con-
Yenient for the purpose ) . Boil
about 5 minutes, stirring con-
stantly. Add the sugar and ~
~~~
1 See Farmers' Bul. 807. p. 9.
6 Farme rs' Bullet in 1136.
salt and allow the mixtur e to cool. "hen lukewa rm, add the
yeast.
F.) for 2J hours,
I{eep at ordina ry room temper ature (about TO °
when it will be ready for lise. This yeast should be kept in a
cool,
a good contain er
dark place. An earthe n jar or ename l-ware pail is
for it and should be scalded before the yeast is put into it.
Dry yeast is a 'ery conven ient form, especia lly for rural house-
huye
wives who find it difficult to obtain fresh compre ssed yeast and
cold. Dry
not always the means of keepin g liquid yeast sufficiently
20 minute to
yeast should always be soaked in lukewa rm water for
or
1 hour before mixing . It may then be used at once in a sponge
used
dough or may serve in the prepar ation of a potato fermen t to be
in makin g bread by the short process.
usly
Potato fermen t.-Coo k until soft 1 medium large potato previo
reb_ll'n the
washed and pared. Put throug h a sieve or ricer and
up to 1
mashe d potato to the water in which it was boiled. Make
until luke-
quart. Add 1 teaspo on salt, 1 tablesp oon sugar, and cool
d
warm. Then add 1 cake yeast (dry or compre ssed) previo usly softene
ately
with a little lukewa rm water. Cover and set aside in a moder
used
warm place (80 0 F.) for about 12 hours. This entire fermen t is
nt
as the liquid for makin g bread by the quick process , being sufficie
for 4 loa ves.
Liquid .-The liquid used in bread makin g may be whole milk skim
been
milk, water, whey, the water in which pared potatoe s have
cooked , or combin ations of these liquids .
If milk be used it should be scalded and cooled until lukew arm;
add-
that is, its temper ature should b betwee n 80 and 90 F. before
0 0
The use of milk increas es the food value some-

ing it to the dough.
what and gives to the loaf a desirab le tender n ss and richnes s, besides
.
keepin g it moist longer than does water alone.
small amoun t of potato water or mashe d potato added to the
the fermen tation apprec iably, and the
sponge or dough will hasten
resulti ng bread will remain moist longer than ordina rily.
Temperature.-~\. sponge set at night should
be kept 'a t ordina ry
room temper atlll'e or less (60 0 to 75° F.), depend ing upon how long
it is to stand. If the" straigh t-doug h metho d" is used, or a dough
(not a sponge ) has been prepar ed, the temper ature should be fairly
warm (80 to 88 F.), unless
0 0 the dough is to stand a long time, as
overni ght. The time for rising require d in the follow ing recipes de-
pends upon sLich temper ature being mainta ined.
Crust on dough .-The dough should always be kept covere d with
ng in
a lid or plate, in order to preven t surface evapor ation resulti
on the clough. ,Vhen 'thus covere d it is
the format ion of a crust
unnece ssary to grease the surface of the dough.
be
Indica tor.-ID en moldin g the loaves a bit of dough should
and placed in a small jelly glass. Its
pinche d off, shaped into a ball,
Baking in the Home. 7
volume when placed in the glass should be noted an 1 the glass
marked lLt twice and three times this volume. This 'indicator"
should stand alongside the pans while the loaves are rising .. If
sprinO" 01' hard winter wheat flours alone are used in bread mainng,
the l;aves should be placed in the oven when the dough in the in-
(licator rises to three times the original yolume. If soft winter ,,.heat
flour is used, the loaves are ready for baking when the indicator
shows about twice the original volume. \iThen the loaves are ready
for the oyen place the ball of douo-h in a small o-rea ed tin, let stand
abouL 15 minutes, then bake it while the loaves are till in the oyen.
Pan.-For a so-called 'standard' homemade loaf one cup liquid
and usually from three to four cups wheat flour are required. The
exact amount of flour for a gi,en amount of liquid (or vice versa)
can not be gi ven in these recipes, because the1'e is so much variation
in this 1'e pect among different flour, and even in the same flour at
different times. ~\. suitable pan for this amount of dough hould hold
3 pints, and would be approximately 71 inches long 3~ inche ·wide,
and 3 inches deep. Bake loave of this size about 50 mi.nutes.
Temperature of the oven.-When the dough is fully risen for bak-
ing, i. e., has increased from two to three tim~s its bulk, depending
upon the kind of flour, it should be put into a fairly hot oven at 6rst
(400° to 425° F.), in order that the crust may beO"in to form before it
becomes overrisen at the top. If a dough must be ba.ked before it is
fully risen, it should be put into a cooler oven (350° to 375° F.) in
order to give it a cllance to rise fully before the rLlst forms and thus
prevent an unsightly crack across the top or at the side of the loaf .
.After this rising in the oven has taken place the heat should be in-
creased to 400°01' 425° F., and later lo,yered again if necessary.
Testing heat of the oven.-The best method of testing the heat of
the oven is by means of an oven thel'mometer.2 When no thermome-
ter is a t hand the following test may be used: Place ! teaspoon of
flour in a mall tin like the lid of a jelly glass, sprea.ding it in a
layer about t inch thick. Place this in the oven and if the heat is
right for bread baking the flour will become light golden brown
throughout within five minutes.
METHODS FOR MAKING BREAD.
There are two general methods for making bread, one known as
the" straight-dough" process and the other as the" sponge" process.
Straight-dough process.-In the" straight-dough" process all the
ingredients are mixed at one time and the · dough is made of the
proper consistency before rising.
Sponge process.-In the" sponge" process only half the total
amount of flour is used at first, with all or nearly all of the liquid,
• Oven thermometers may be obtained from manufacturers or dealers 10 scientific lnstru-
ments. The thermometer which accompanies most fireless cookers wlil serve very well.
8 Farme rs' Bullet in 1136.
or
the yeast. and freque ntly the salt and the sugar. Compr essed, dry
e i imliar to a soft
liquid yeast may be used for this. Thi mixtur
the
batter, and after the fir t ri"ing the remain der of the flour,
shorten ing, and any other desired inO'redients are added. It is then
kneade d until of the proper con istency and moothn ess.
t-
The sponge proces s usually require s less yeast than the straiO'h
dough method , because of the softer consist ency of the mixtur e which
or
facilita tes the growth of the yeast. Howev er by 1.1 ing laro-er
en the Lime re-
smalle r amoun ts of yea t one may shorten or length
may
quired for ri sino-. In a simila r way the st raight- dough process
sing the amoun t
be shorten ed or length ened by increas ing or decrea
on of fime
of yeast used. Hence, recipes for the differe nt ,ariati
are given and the housew ife may elect that ""hich suits her
COll-
venien ce as to time and the kind of yeast she has on hand or which
cems to her most economica l. Great care should be taken when using
the
a sponge or clough "hich stands a long time- a, for examp le
ij·
"overn ight straigh t dough " 01' the 'overn ight ponge "-to keep
much cool r than \Then tbe quicke r method s are 1.1 ed, ince the former
11<1"e a greate r chance of uecoming SOLlr.
to
For the convenience of exten ion worker s or others who need
s:
make a small quanti ty of uread at a time for demon stratio n I lll'pose
a recipe of one loaf j include d as well as that for fonr loaves, which
may uc regarde (l as an aYeragc uaking for a family .
SHORT PROCES S OR STRAIG HT DOUGH .
(Oul'lou f.)
1 cup lukewar Jll liquid. t to ~ ('n ke ('oJ\1pl'essell yea -t, or

1 tea poon salt. 2 to 4 tablespoQD liquid yeast, or
~ tnhlespoon sugllr. 1 cup potato ferment .
~ table 'poon sllol"ten ing, if desired. 3 to 4 cups sif ted flolit'.
(Four loaves.)
;1cup. (1 quart) lukewar lll liquid. 1. 01' 2 cakes compre 'sed y ast, or
to 1 cnp liquid yen t, 01'
4 tea 'pOOD sa lt.
2 table poon su gar . I ~
4 cup potato ferment .
3 to 4 quart. sifted flour .
2 table poons sho rtening, if de ired.
rm
If milk i used it should be scalded and cooled until lukewa
uefore using. Ilhen liquid yea t or potato fermen t is used its volume
must be deduct ed from the other liquid calleel for.
rm
Mixin g.- often the yea t with a mall amoun t of the lukewa
salt sugar, and shorten ing.
liquid. To the rest of the liquid add the
a
Add the yeast anel mix all togethe r. Measu re the sifted flour into
oft to knead, add more
bowl and blend with the liquid. If too
until
flom until of the propel' can istency. Knead 5 to 10 minute s or
with a bd or plate
smooth clastic , and no longer sticky. ('oyer
tern-
and place where it will ue away from drafts and at a unifor m
Bakin g in the [lnme. 9
pemture of 80 0 to \ ,0 F. Let l'i 'e until about double its o)'iginal bulk
or until a sliO'ht
<:>
touch of the {in <::>O'er lcayes an iml)l·ession. This shoul d
happen within 1 to 2 bOllI's if the yea t i· in goo(l con<lition and the
temperatUl'e right .
Kneading.-Cut down the dough from the side of th bowl and
kneau . Shoulcl the (lollgh be too soft. add flOll)', a little at a time~
kneading until it is mooth , ela ti and :free from large gas bnbl)les.
If th clough b e too stiff, add a little 'vat 1', workmg it in well and
knead until the dough no lonO'er ticks to the finn'ers or bowl. Covet'
and set asid in the 'umc ,yarm place for an hOlll' 01' nil hour and a
half or until ,"er y light and at lea t double in bulle
M old ing.- Cut down the d ough from tIle sides of the howl and
knead again to expel the large bubbles of gas. Di\'ide into apP1'oxi-
F IG. 1. Bread mad b y th e sponge process wlLh d ry yeast .
mately equ al proportions; mol d quickl )" stretching the outside of

the loaf and p i nching together undern n.th · place , cr ase side clown,
in a lightly greasecl pan which h as been ,,'arID cl but is not bo t.
Cover and set the l oaf i n the same warm place and a llow to rise 50
minutes to 1 hour , or until the indicator hows frOID 2} to 3 times
the original volume, depenclin o' upon the kind of flour u ell. ( . ee
p.6.)
Bak ing. -L ouyes made with 1 cupfu l of l iquid each should be baked
50 minutes i f in separate pans, i n an oyen heat l'eglllatec1 as de-
sC1'ibed. T h ey sho uld beO'in to brown in about 13 minutes. A\. fte l '
that time the tempera 'U1'e of the o\'en s hould be lowered gradually
to 375 0 F ., so t h at t h e crust w ill not become too hard.
92194°-22- -2
10 Farmers' Bulletin 11.36.
It is better to place the pans in the oven not touching each other,
so that the air will circulate around them. "Gnless the oyen bakes
.... ery evenly, it will be necessary to turn the pans around occasionally,
or to change their position, in order to have loaves of good shape.
Bread is done when it shrinks from the pan i when the under cru t
and the edges of the upper crust rebound if pressed back b the
finger instead. of becoming permanently dented i when it make a
~inO"ing sound perceptible if the ear is placed very close to the loaf.
I 'urest of all is an old test the use of a probe which is run into the
center of the loaf and which should come out clean. This test is
not really necessary however, and the probe used must be perfectly
clean, and never should be a dirty broom straw. Clean straw fTom
a new broom may be used or any others that are perfectly clean.
Cooling bread.-After baking place the loaves on a cooling rack
or else across the edges of the pans and allow to cool thoroughly.
Do not cover whil cooling unless it is nec ssary to prevent contam-
ination by dust 01' flies. When thoroughly cool, place the loaves in
a p('riectly clean, well-aired, and covered box of tin or aluminum,
or in a tone croc k.
SHORT SPONGE METH O D.
(One loat)
1 cnp lnk(>warm liquid (or 2 table· ±to ~ cake compre ed yeast, or

spoon Iii's if potato i used) . 2 to 4 tablespoon. liquid yea t.
1 t<'<lspoon snit. i cup rna hed potato (if de ired).
~ tab lespoon sugal". 3 to 4 CUP' sifted flout".
, tablespoon. bort('lling (if c1('~ir"'c1) .
(b'our loaves.)
<}cup (1 quart) lukewarm liquid (or 1 01' 2 cakes compressed yeast, or

~ cup lli'ss if potato is used) . , to 1 cup liquid yeast.
4 tea poons . alt. 1 cup rna hed potato (if clesi red ).
2 table. poons ugar. 3 to 4 quarts sifted ftour.
2 table poons hortening (if de ired) .
Mixing.- often the yea t with a small amount of the lukewarm

liqu id i to the rest of the liquid add the salt and sugar, mix this with
the cool potato and add the softened yeast. Measure half the required
amount of flou r into abo'" 1 and blend with this the yeast mixture.
Bea thoroughly until smooth. Cover and set to rise in a moderately
warm place ( 0 0 to 0 F.) When liqui d yeast is used its volume
must be deducted from the other liquid called for.
Kneading.- , Vhen quite light and full of bu bbles, or after 1 to 11
hours if the yeast is good, break up this sponge, add the melted
shortening (if used) and the rest of the flour or enough to make a
dough that can be kneaded. Knead until the dough is mooth and
elastic and no longer sticks to the bowl or fingers. Cover and set
aside again to rise.
Molding and baking.- "When the dough has become Y(~r}' light and
at lea t double in bulk, follow directions for molding and baking
g l ven .mdor ., short proces "page 9.
OVERNIGHT SPONGE METHO D.
(One loaf.)
1 cup lukewal'm liquid (01' 2 table- t cak yeast (dry or COOlpre el) 01' 2
spoons less if pota to is u ed). table poon liquiel y a t.
1 tea POOD salt. :l cup masheel potato (if desir d).
; tablespoon ugUl'. 3 to 4 cup- i£ted flour.
; table. poon horteniog (if desil'('d).
(lJ'ou l' Ion ves.)
4 cups (1l quart) lul{ewarm liquid 1 cake yeast (dry 01' compl'e-s eI), or ;
(; cup les' if potato i u eel). cup liquid yea t.
4 tea pooos salt. 1 cup ma heel potato (if dl' ired).
2 tablespoons sugar. 3 to 4 quarts i(ted flour.
2 table poons shortening ( if de ired) .
If d1'Y yeast is used, soak it 20 minutes to 1 hou r before mixi ng

the sponge and mix the spon O'e earlier than if compressed or liqu id
yeast is used. W hen liquid yeast is used its volume must be deducted
from the other liquid called for.
Mixing.-Blend the yeast with a little of the l ukewarm liquid. If
l)otato is used add t o it the salt, then the yeast miA"tu re, the remainder
of the liquid, and finally one-half of the flour. Beat unti l smooth,
covel' and set to rise wh 1'e it ,vill be at 60° to 70° F.
Kneading.-In the morning break up the sponge, add sugar the
melted shortening (if used ) , and enough flou r to make a dough of
the proper C011sistency. Knead until the dough is smooth, ela tic,
an 1 no longer sticks to the bowl or fingers. Oover and set to rise
until at least double in bulk.
Molding and baking.-See directions for molding and baking unde r
., short pl'oce s," page 9.
O VERNI GHT STRAI GHT-D OUG H M E TH OD .
(One loa£.)
1 cup lukewurm liquid (01' 2 tabl 1 cal;: yeast (dry 0 1' compl'es ed), 01'
poon. le if pota to is lIsed) . 2 table POODS liquid yea t.
1 tea poon salt. :l cup mash d potato ( if ele il·ed).
; table poon ugar. 3 to 4 cup ifted fioll 1'.
~ table poon hortening j( desired.
(Foul' loaves.)
4 cups lukewarm liqu id (1 quart) (~ 1 cuke yeast (dl'y or compre ·,-ed), or

cup Ie ' if potato is u eel). ~ (' up liquid yeast.
4 tea poon suit. 1 cup ma hed potato (if desired).

2 tablespoon sugar. 3 to 4 quarts sifted flou r.
2 tab le poons shorten ing (if de·ii·ed).
Mixing and kneading.-When liquid yea t i used its volume must
Le deducted from the other liquid called for. If dry yeast i used,
soak it 20 minutes or more, with part of the liquid oefore mixinO".
Follow directions for mixing under" short process," page 8, u ing
the ma heel potato if desired and the amount of yeast suggested
ahoye. .fix and Imead at night cover and keep between GOO and 75 0
F. ovemight.
Molding and baking.-'W hen the dough has oecome "\'ery light and
at least double in hulk follow dir ct ions for molding and baking
given under' sho rt p rocess," page 9.
GRAHAM OR WHOLE· WHEAT BREAD.
(OOI! loaf.)
3 ('ups or mo re gmhall1 flou I' al' wheat 1 or 2 ta blespoons sweetening.

meal. ~ to ~ cake yeast (dl'Y 01' compre eu) ,
J.t cup luke warlll liquid. or 2 to -l tabl poon liquid yea t
J tpllspoun salt. (d edu ·t from oth l' liquid).
Short process.-Dissohe the salt and sweetening in 1 cup lukewarm

liquid, and to this add t cake compres ed yea t blended ,yith t cnp
lukewarm water (or 4 table poons liquid yeast). Iix: with this ufE.-
cient gmham flour to form a dough not too stiff. Knead until 'mooth
and clastic. Cover and allow to ri e until quite lio-ht (at lea t double
in bulk). Knead down, mold, place in greased pan, and allow to 1'i e
until just double in volume. Bake at lea st one hour in a moderately
hot oven. It desired, the dough may be allowed to rise twice before
Leing mold ed for the pan. Whole-wheat dough must have less rising
than that made with ordinary flour .
Long process.-Make a ponge of -if cup lukewarm liquid, 1 tea-
poon salt, 1t cake yeast (dry ot' compressed) blended with t up
lukewarm water, or 2 tablespoons liquid yeast, and 11 cups graham
flour. \¥hen dry yeasi is used, it must be soaked in a portion of the
liquid for 20 minutes to 1 hour before adding to the sponge. Cover
and let rise overnight or until very light. In the morning break up
this sponge, add :l cup liquid at about 90 0 F., the sweetening, and
€l1ouO"h more graham flour to make a dough not too t iff. Knead
until smooth and elastic. Mold and fini h as directed above, or allow
to ri e a second time before molding. A satisfactory loaf or part
graham may be made by using t or } white flour with the remainder
graham. If the sponge process be used, make the sponge with the
white flour and when kneading it tiff use the graham. Thi loaf
will have more bulk than that made of graham flour alone and will
be relatively lighter.
RAISIN BREAD.
(One louf.)
1 cup luk warm liquid (pl' fe rably 2 to 4 table ·pOOD . liquid y n t.
milk). 3 to 4 cup if ted flour.
1 tea poon alt. t cup eed d raisins.
2 table POOD ugar. 'Vh n liquid yeasl is uSl'll, decllld
2 table poon hOl'teuing. amount of it from the rc 't of the
t to ! cake yeast, or liquid.
Straight-dough method.-1\lix the dough at night .i f the IIlH 11c1'
amount of yeast is u ed, or in the morning if he larg r amount is
to be u 'eel following directions O'i"en lmder .. ov might straiO'hL
dough' page 11, or the" hort pr!?ce. ., paO'c . -nThen the dough
is ready for molding cut it down add t.he raisins previously dredged
with flour, knead them in well, forlll into loaf hape and pIne in
g reased tin. When quite light according to the indicator, bake ill
mod rate oven about 50 minute .
Sponge method.-Make a. sponge with 1 cup of liquid as de crib cl
under ( overnight sponge, ' page 11 if the mall l' amount of yea.L
i used, or under hort sponge method, paO' 10, if the larger
amount is to be used. 'YVhen th dough has been kneaded tiff anli
has ri en again add th e raisins previoll 1y dredged with flour knettd -
ing them in thoroughly. hape into a. loaf, place in O'rea d tin,
let rise until quite light according to the indicator and bake in a
moderate oven about 50 minutes.
If desired, the top of the loaf may be brushed with a olution of 1
teaspoon of sugar in cup of milk 0 [' hot water, immediately upon
removal from the oven .
A delicious rai in loaf is made by usin<Y one-half graham anu
one-half white £lour in an) of the above recipe.
P EANUT BREAD.
(One loaf.)
1 cup lukewarm liquid. ! to ! cake y a t (dl',V 01' compressed),
1 tea. 'POOD salt. 01'
3 cups f10u r (mor e if necessa l·Y) . 2 to ':I, tablespoon liquid yeast (lletlnct
1 01' 2 tab le POODS . weet ning. from other liquid).
1 cup peanut mea l 01' peanut flOU 1·.
The peanut meal used :n this bread may be p repar ed by shelling

roasted peanuts, removing Ted skin, and cru hing the nuts with a
r olling pin or putting them thr ~~gh a food chopper. Peanut floLlr
(such as ma,y be purchased in some ~ocali ties) i 1l1.uch improved in
flavor if slightly parched befor using. P lace a por tion of it in a
shallow pan and h at carefully in the oven until light brown in color,
stirring frequent ly to prevent scorching.
Short process.-Di olve the salt and sweetening in the cup of luke-
warm liqu id. r.I ix with it tho compressed yeast (1 cake) blended
with a small por tion of the liquid (or 4 tablespoons liquid yeast),
14 Farmers' BuUetin 1136.
and add all to the mixture of flour and peanut meal. Knead until
smooth and elastic adding more flour or liquid if neces ary, to se-
cure proper consistency. Co,'er and let rise until quite light. If
desired knead down and let rise a second time until \"ery licrht. Thon
knead lightly, pinch off a bit for the indicator mold the rest, place
in greased pan cover and let ri e until at least 21. times the original
bulk. Bake 50 to 60 minutes in a moderately hot oven (400° F .).
Long process .-"Make a sponge of i cup lukewarm liquid 1 tea-
spoon salt, t cake yeast, dry or compressed blended with:! cup luke-
warm water (or 2 tablespoons liquid yeast), and 1~ cup Hour. Beat
well, coyer, and set asid where it will be between 60° and 70° F. if
possible. 'Then thoroughly light add to this sponge t cup water
at about 90° F., to which has been added the sweetening and the mix-
ture of peanut meal and l~. cups flour. Knead until smooth and
elastic, adding more flour or liquid if necessary. Cover and set aside
until light. Then knead down moll, and finish as directed under
" short process abm e.
Any other dry meal, or flour, obtained from corn, rice, kafir, milo,
f terita, buckwheat, barley, finely ground rolled oats, millet chick
pea navy beans, peas, chestnuts, bananas, dasheen, or cassava may
be used in place of the peanut meal in the above recipe. Somewhat
more liquid 'w ill probably be required with some of these meals than
when peanut is used.
POTATO BREAD .
(One lont.)
1 cup mashed weet or Iris h potatoes. 4 tablespoons lukewarm water (more
1 teaspoon f'alt. jf nece sary).
! tubl spoon !,;llgnl'. _ ~ cups or more . ift d flour.
~ tablespoon hOI·tening, if de ired. a to! cllk yen. t (dry or llfilpres eel ) ,
or 2 to 4 table poons liquid yea t.
t e left-over boiled OJ' baked potatoes, Ol' boil potatoes in their

skins nntil tend r. Peel and mash the potatoes or put th 'm through
a 'olander or ricer to fre them from lumps. If cold left-over pota-
toes are used, put them into boiling water for a few minutes, in order
to facilitate the rna hing or ricing process. 'Vhen liquid ye..st is
used it must be included in the total liquid.
Short process.-To 1 cup of the cool mashed potato add 1 teaspoon
salt, -1 tablespoon su crar, the shortening (if used), and i cake rom-
pressed yeast mixed with 4 tablespoons lukewarm. water, or 4 table-
spoons liquid yeast. Mix with this i to 1 cup sifted flour, stirring
until thoroughly blended. Cover and allow to rise unW' soft and
ligh t (about 2 hours). Knead in enough more flour to make a dough
somewhat stiffer than for white bread. If the potatoes are rather
dry or mealy a little a lditional \Vat r may be required. Knead until
smooth and elastic. Cover and let rise again until very light (about
1 hour) . Then knead down , mold and fini h a' U lIUl. ~\llow to ri ~e
in the pan until 2~ to 3 times the original bulle. Bake slowly in a
moderate oven about 1 hour.
Long process.- To 1 cup of the cool mashed potatoes adJ 1 teaspoon
salt and t cake yeast, dry or comp ressed, mixed with 4: tablespoOl
lukewarm water, or 2 table poons liquid yeast and 2 of water. Add
to this t to 1 cup sifted flour cover and et to rise where it will be
be(;ween 60° and 70° F. ,Vl1en thoroughly liaht and oft add to it.
the sugar and shortening, and knead in enough more flour to form
a smooth, elastic, and rather stiff clough. over and allow to ri e
agn,in until very light. Then knead dOWll, mold and finish as di-
rected under ' short I roces " above.
Cooked or baked squash, pumpkin , peas bean, or tlasheen may be
used in place of the potato.
RICE BREAD.
(One Joar.)
1 cup boiled rice. 4 table [1001lS lukewarm watt'r (1lI01'€'
1 tea poon "'alt. i [ neee sary).
~ tablespoon ugae. 2! ('ups 01' more sifted flour.
~ tablespoon shortellin". if de ired. n- to ~ ('a k Y Il!':t (dry or ('ompre sed ).
or 2 to 4 table 1100ns liquid ~·east.
Left-over rice may be used, or broken ri e may be pe iaIl cooked

for this purpose, using ~ cup uncooke i rice v"ith 1 CLIp water for
each loaf to be made. Cook ri e until very tender, and, if desired,
put it through a ricer or colander.
Follow directions given for potato bread, page 1-1, tlsin<r cook,tl
rice instead of the potato.
CORN-MEAL LIGHT BREAD.
(O lle loaf. )
1 CLIP COrD-IDea I m lIsh, cool,ed grits or 4 tab le poons luk warm water (11101'(>
fine homi ny. if necessary).
1 teaspoo n . Illt. 2~ cups or more sUt d .flour.
~ tabl spoon s uga r. n- to ~ cake yea. t (dry or compr('s. ed) •
, tablespoon stlort~lling, if de ir (1. or 2 to 4 tabl e poons liquid ~· e a st.
Use left-over mush, grits, or fine hominy, or prepare a mush of ~

cup dry corn meal and Ii cups water. Cook 10 minutes to 1 houL'
in a double boiler, or in a vessel placed in another containing boiling
water. Cool the mush until lukewarm, then follow directions given
on page 14 for making potato bread, substituting corn-meal mush
for the potato.
Any other cooked cereal, either prepared fo;:' this purpose or
left-over portion may be used in place of the corn- meal mush. If
the cereal has been previously salted, use only ~ teaspoon salt pel' loaf.
LIGHT ROLLS.
Sponge method.- To the ponge made with 1 cup of liquid (see

directions for' hart" or . o"ernio-ht" ponge, pp. 10~ 11), when
light, add 2 tablespoons of melted shortening, 1 or 2 tablespoons of
sweetening, and one well-beaten egg, if desired. elel enough flour
to make a clough not too stiff. Let ri e ao-ain or shape at once into
balls by rolling a bit of elough the ize of an egg b L,yet>n the palms
of the hanels. Pla.ce close together or somewhat apart c1epeneling on
,yhether a soft or a crusty roll is de ireel. Let rise in the pan until
trebled in bulk anel bake about 25 to 35 minutes in a fairly hot oven.
Parker House rolls are ma.ele by rolling the dough into a she t _ inch
thick cutting into rounds buttering lightly, and folding the e over
in the center. Let rise in pan and bake same as light rolls.
IJ'JO. 2.-Plain ligllt rolls.
Straight dough.-To a podion of dough equivalent to 1 loaf (or

made with 1 cup liquid according to directions for "straight
elouo-h," pp. ,11) add 2 tabJespoons melted shortening and 1 or 2
tablespoons sug~tr. Knead until smooth and ela tic, ad.dino- a little
flour if necessary. Pinch off small portions of dough, shape into balls
a de cribecl above, and plRce in pan with smooth side uppel'most.
CLOVER-LEAF ROLLS.
\\Then shaping th rolls pinch off quite mall portions of dough

about the size of a marble, roll between the palms of the hands,
nnd place three together in acb. com partment or CllP of ordinary
gem pans, pre iOllsl o-rea ed. The CllpS shou ld. be 0111y half full .
Let rise until treble.in bulk and hake about 25 minutes in a fairly
hot oven.
"4-H CLUB" ROLLS.
In the prececling directions four tiny balls of dough may be placed

into each cup of the gem pans, forming a four-leaf clover roil, sym-
bolic of the 4-H clubs.
GRAHAM-RYE ROLLS OR LOAF BREAD.
(Tweh'c rolls.)
1, cups rye 11our. ~ to ! cake yeast (d ry 01' ('om-
H cups graham flour. pr s:sed), or ~ to 4 tnhlC' poon
1 teaspoon salt. liquid yea t.
1 or 2 table poons sweetening. 1 cup (or more) IU!;:CWIlI'111 watcr.
1 tablespoon shortening.
lYhen liquid yeast is 11 ed its ,"01nl11e must be d ducted from th
other liquid called for.
MakE' n, pange with the rye flour Lhe salt, yeil t, and water. Let
FIG. 3. - Parkcl· IToli ·c rolls.

rise until very light. Break up the I ono-e, add the sweetening, the
softened shortening, the graham flour and if n cessar , enough more
hquid to make a spoon dough so stiff tha it will barely drop from
the spoon. Place the dough in greased gem pans, fillino- them half
full, let rise until double in bulk, and bake 25 to 30 minutes in a
medium hot oven.
By addino- a little more rye or grallam ({our th uouo-h may be
made stiff enough to lmead. Then let ri e again, mold as loaf, let
'r ise in pan until double in bulk, and bClke at least one hour in a
moderate oven.
GRAHAM-KAFIR ROLLS.
(Twcl,'c roUs )
2 cups gl'aham flout.. I 1 teaspoon alt.
, cup kufit· flour. !1 or 2 tablespoo ns sweetening.
1 cup white flour. i 1 table po on sho rte njn g (melted) .
1 cup (or more) lulreWa l"Dl liquid. i J to , l!ake yea .[ (dl"~' or compressed) r
I til" 2 to i tab lespoons liquid :i·east.
When liquid yeast is used its volume must be deducted from the
other liquid called for.
Make a sponge with 1 cup graham flour i cup white flour, 1 cup
lukewarm ljquid, the salt, and yeast. Cover and allow to rise until
quite light. Break up thi::; ponge, add to it the sweetening the
shortening, t cup kaf1r flour, and the remaining cup graham flour.
If necessary, add enough more liquid to form a soft dough (as for
drop biscu its) . Beat until smooth and drop at once into greased
muffin pans (half full). Let rise until just double in bulk, then bake
about 25 to 30 minutes in a moderate oven.
Other materials, such as corn flour, finely ground rolled oats, buck-
wheat, barley, fetel'ita, or rice flour, may be used in place of the
kafir.
RAISED MUFFI NS.
(About 1 muffins.)
1 cup roiUe 1 egg.

2 tablespoons lukewarm water. 1 cake yeast Ot· '* tablespoons liquid
1 tea spoon salt. yeast.
2 tablespoon sugar. About 3 cups 'i fled f1onr.
2 tab I poons shortening (melted) .
The yeast cake must be softened in lukewarm waLer, or when

liquid yeast is used its volume must be deducted from the other liquid
called for.
Make a sponge as usual with the yeast, the milk scalded and cooled
until lukewarm, th salt, suO'ar, and enough flour to make a soft
batter. Beat thoroughly until smooth, cover and let rise. "When
very light, or after about It to 2 hour, break up the sponge, add the
melted shortening and the well-beaien egg and enough more flour
to make a " spoon douO'h." Beat well and drop into greased muffin
pans; I t rise until at least double if. bnlk, then bake about 25 minutes
in a fall'Iy hot oven.
R AISED CO FFE E CAKE.
A poriion of the douO'h prepa.red accordi ng to the prececiing recipe

may be spread ill a greased shallow ti n. Sprinkle with sugar and
('innamon, dot with uiis of butter j allow to rise until quite light,
and bake 15 to 20 minutes in a medium hot oven.
5WEET O R FANCY ROLLS.
Many variat,jons in rolls may be had by shaping the dough into

different,. fOl'ms-crescents, finge r ro lls, or tw i ts, or by adding cur-
rants, raisins, chopped nuts, or sugar and cinnamon. The rolls may
also be glazed with sugar dissolved in milk or with a thin icing of
white of egg and sngar.
..,
Baking in the II orne. 19

FINGER OR DINNER ROLLS.
Dainty dinner rolls are made from the dough for light rolls, when
it is ready for molding by pinching off pieces about the ize of a
small egg. Roll each piece between the palms of the hands until
roun 1, then roll with the hand on a board until (3 inches long and
slightly tapering toward the ends. Place about 1 inch apart on a
greased baking sheet. Let ri e until trebled. in bulle brush with
milk, and bake about 20 minute in a fairly hot oven.
CRESCENTS.
Roll the balls of dough as described for finger rolls and when
placing them on the baking sheet form them into 'l'cscents, pinching
down the ends slightly to hold the shape. Let rise, brush with milk,
and bake as described under finger rolls.
FIC. 4.-Fancy sweet I'olls.

CURRANT OR CINNAMON BUNS.
T ake a portion of dough for l ight rolls, when it is ready for mold-
ing place on a floured bread board, and roll into a rectangular sheet
one-half inch in thiclmess. Pin down the corners to leeep in shape.
Spread lightly with softened butter, sprinkle with powdered (or soft)
sugar, and strew with currants or cinnamon. Roll up the sheet as for
a jelly roll, cut into inch slices, and place on a greased sheet about 1
inch apart. L et rise until about trebled in bulle, sprinld t he top
with chopped nuts, or brush ,,,ith a mixture of sugar and milk, and
bake about 25 minutes in a fa irly hQt oven. If desired, they may be
baked without any top coating and iced just a few minute. before
taking from the oven.
SCO RIN G BREAD.
Jt is vcry helpful, especially for a beginner in the art of bread
making to know what the characteristics of a good loaf of bread are.
Appearance.- First of all, bread hould be attractive in appearance'.
This requires that it should be of good shape, evenly rounded on top,
with a mooth unbroken crust having neither break nor bulges. It
should be of a uniform golden brown color over the entire loaf.
20 Farm ers' Bulletin 1136.
Lightness.-It should be liO'ht i. e. be rclati,ely large for it

weight. A loaf made with 1 cup of liqmcl will weigh about 1 to 20
ounce and should rise well above the top of a pan holding 3 pint .
Crust.- lInen the loaf is cut. the crust hould he found of even
thickness over the entire loaf, not more than inch deep, and should
be CrISp and tender rathe r than hard ancI to ugh .
Color of crumb.-The crumb should be of a pale creamy tint with
a satiny luster or sheen as one looks across the loaf. with no dark
streaks or patches
Texture.-The grain of the loaf sh ould be fine and even, having
many small cells, more or less uniform in siz.e rather than fewer
cells of larger size. A good bread flour properly handled during the
pToce s of bread making, will u ually yie ld cell. oblong in hape rather
than round while the fp..el of it will ue soft and almost velvety.
Elasticity.- Tlle loaf should be ela t ic so that if pressed rather
firmly between the hands it wiU spring back to its original shape
'When the pressllre i remoYerL Thjs elastici ty is also e\rielent if the
cut pOTtion of a loaf is pre. eel \Vitll the fingers and shows no im-
pre 'ion after the pre su re is removed.
Flavor.-Abo\·e e\,el·ything, however, ranks flavor, for bread is
made to be eaten and no matter how attractive in appearance with-
in or without, the loaf which does not taste and smell good is not a
de 'iraGI - one. It shou lel haye the natural sweet, nu tty Havol' of the
baked wheat grain, and there hould be no uggestion of ourness or
of rancicl fat or anything el e foreign to a good breacl flavor.
Keeping qualities.- I n mo. t. homes sufficient yeast bread is baked
at one time to last for everal days. It I yery important, therefore,
that this bread should keep ,'ell until all has been used. It should
not mold \"hen kept in a tightly closed breacl box for three days,
even at a temperature of 90° to 100° F . ~or should the interior of
the loaf discolor, become soft or stringy, or cleyelop an unpleasant
tast or odor after a few clay . Althou gh breacl natura lly grows
somewhat clry and stale ,,,hen kept thus for several days, unu sual
dryness may be cause ~ by haying the dough too stiff when moll (1.
' c:ore corel {Ol' ILse (It home. Points.
Genera) appearance __ ___ ________________________________ ______ ____ _
10
. hape--I'ouncln s of "dom .'"
llloothnes.·-no crack, bnlge', In11111 ', etc.
olol' of cru t.
Lightoes _______________________ ______________________ . ____ __ ____ _
Cru ·t __ . ____ __ ______ _______ ______________ ____________ ______________ _
10
10
Thickoe' .
Qua li ty (crisp n . . and e lasticity ) .
• When seve ral loaves arc bak pd close together, eit her in sepa ra t e pa ns placed nea r eacb
other In the oven. or seve l'al loaves in the same pan, t he symm etrical s hape of tbetJncll·
vidual loovcs Is marred nnd nllowance fo r snme s hould be made .
Baking in th e Home. 21
Cl'Umb : Points.
Colo1' ___________ ___ ____ _______________________ ____ ___ _____ __ __
'r cxtuJ'e--size and un iformity of ('("\l s, thinn("s of cell wall . Xo
streak o r cl0 enc nex t to cru.'L ____ __ _ ________ __________ l-
E la ticily-soft nc nnll , pl'illginE." .__ __________________ _______ _ 10
P lavor -T n te a nll 0(101'__ ______ ___ __________________ ___________ __ ___ 30
we t, n u tty fl avo r wilh no olI,ta tl'.
Keepin" qualj ties ___________ _____________ __________ _
10
f.\C'e de Cl'iption above.
'rotal__ ___ _________ ___ _________ __________ _ __ __ _____ ____ ___ 100
Ge'/l raL score ca rel for 1t' liit e bread.

1. Cene l'al appea ran ce:
Sha pe ___ ___ ____ __ ________ _______ __ ____________ _____________ __ 5
lTloot h nE:' of CI'U L ____ ___ _ ______ ___________________________ 5
D pth a nd evenness of C010L__________________________________ 5
2. Lightne s __ _______ ____________ ________ ___________ ________ ______ ___ 10
3. 'ru t :
T hickne s ___ _______ __ __ ____ ________________________________ __ 5
Qu ali ty-cri pne and clastici ty_______________ _______ ___ ______ 5
4. Crumb:
~~1'__ _ __ __________ ___ ________ ___ ____ _ ________ ____________ 10
T xlun'- siz and un iforlllity of cell s, thinll('S of cdt w nll s_____ 15
a nd spl'in gin es .___________ . _____ . _ _______
mla s licit~'-s o ft n ess 10
5. FlavOI·- 'rn tc and odol'___________________________________________ 30
Tota l__ __ __ _______________________________ _
]00
• core carel {or 1IIi .t· cl bl'e(1(/ .
1. Gene ra v a p pea l'a nce (f r ID , smoothn es- of cru s t, uniformity amI d E:' pt l1
of co lo1'__ _____ _____ ___ ___ _______________ ____ ______ ______ ____ ___ _ 15
2. S ize and I igh tne of 10nL ____ _______________ _______ _____ _____ ____ _ ]0
3. Cru t (c l'i pn , tend ern e s)_ _______ ___ _____ __ ___________ ______ ___ 10
4. Cl'u mb-colol'__ _____ __ _______________ _________________________ ___ 5
5. C'1'ulllil- tex t uJ'e ( fin n{' a nd uni fo rmity of g rain) ___ ____ ____ ____ ___ 10
G. l'ul11h-eln ticity (softne " pliabtHty, pringin '. ) _________________ 10
7. Flavo r a nd od ol' ____ __ __ ____ ____ _________ _____ ____ ________________ 40
To tal ___ _________ _____ _______ ____ _______ _____ ________ __ __ _____ 100
QUICK OR HOT BREADS.

In any of the .fol101ving recipes sour milk or buttermilk and baldng
soda may be substituted for sweet milk (or water) and baking powder.
To g uard against an excess of soda, which causes a yellow color in
the bread and a less ag reeable flavor, use one-half lev l teaspoon f ul
of soda to every cupfuZ of sour milk. The soda may be sifted with
th e other dry ingredients, as is recommended when using baking
powder, insuring thorough mixing.
In usin g either baldng p owder or sour mi lk and soda, all materials
should be as cold as possible, especially the liquid and in case of
pa try and biscuits it is well also to keep the shortening cold,
although it is not alwa.ys necessary.
The mixing should be done as qUlckly as possible e pecially after
the baking powder is moi tened, Lo rnini ize the 10 ' of leanning
gas. Biscuit should be rolled, cut, and pI ced . n the pans a ' oon
as possible after mixing. If nece sary, the stand in the pans
before baking with comparative safety if ke cold. I
Other sweetening agents may be used in place of sugar; for ex-
ample, honey maple, cane or sorghum sirup, mola e or corn irup.
Honey will replace sugar, measure for measure; that is one table-
spoon or one cupful of honey may take the place of one table poon
or one cupful of sugar. The other substances decrease in sweeten-
ing power in the order named. A slightly larger amount of these •
would therefore be required in lieu of a g iven measure of sugar. It
must al 0 be remembered that in the followina recipes a reduction of
t cup of other liquid for every cup of sirup used must be made when
liquid sweetening agents are used in place of sugar.
BISCUITS.
PLAIN BAKING·POWDER BISCUIT.
(10 small biscuits.)
2 cups sifted flour. 2 tab le poon sbortE'ning.
i teaspoon . al It. \ ~ to !l cup liqu id ( milk, water, or
2 tea poon baklng powder. equ al part· of each.
Sift together the flour, salt, and baking powder. Cut or chop the
shortening into the flour with one knife or two, until well distrib-
uted. F inally, if nece sary, rub the mixture between the tips of the
finger until it is like a meal. \.dd j ust enough cold liquid to make
a soft dough that can be handled on the board, mixing with a knife
if possibl e. Mix quickly and handle the dough very lightly. Place
it on a floured boar d, roll to the thiclmess of t inch, and cut into
des ired sbape. P lace the bis uits on a baking sheet or in shallow
tins dusted liahtly with flour, and bake in a rather hot oven 10 to
15 minutes or until thoroughly ba ked.
DROP BISCUITS.
To save time in preparation or when no cutter is at hand, the

dough may be made somewhat softer than above and dropped on the
tin by poonfuls about one-half inch apart. The miduTe, although
soft, should be stiff enough not to spread on the tin, yet soft enough
so that the biscuits when bake 1 h ave a smooth rounded surface
rather than a rough lumpy one. If desired the top may be bru hed
with milk or smoothed gently with a knife clipped into water or
mille Bake as above.
These" emergency" or drop biscuits are not quite like the rolled -,
ones y t if of th proper consistency the. are equa.lly good. Indeed
some excellent judges of pastry insist tha,t they are always a little
more tender.
SOUR-MILK BISCUIT.
(12 bJscuit .)
2, cups sifted flour. [I tea poon baking powder.
t teaspoon salt. 2 tabl spoons bortening.
11 teaspoon baking soda. About t cup sour milk or buttermilk.
Sift together the flour) ult) baking powder) and soda. Cut or chop
in the shortening) add the sour milk, and mix as usual. Bake thor-
oughly in a hot oven about 10 to 12 minutes. Be sure that the milk
is sufficiently sour to neutralize rill the soda.
If desired) a drop biscuit may be made, using about one cup of the
sour milk for mixing and one-half teaspoon soda.
WHOLE-WHEAT BISCUIT.
(10 bJscuits.)
2 cups graham flour (or homeground 2, tea poons baking pomier.
wheat meal) measured befo re sift- 1 or 2 tabl spoon we t ning.
ing. 2 tablespoons shortening.
i teaspoon salt. ~ to 1 cup liquid.
Mix as directed under baking-powder biscuit, returning the bran

to the mixture after sifting and dissolving the sweetening (if used)
in the liquid used for mixing. Roll slio-htly thinner than for plain
biscuit and bake a little more slowly and thoroughly.
PEANUT BISCUIT.
Follow directions for plain baking-powder biscuit given on page
22, but add to the sifted mixture} to 1 cup of peanut meats, chopped
or rolled fine. The addition of one or two teaspoons sweetening will
improve the flavor of these biscuits.
PEANUT-BUTTER BISCUIT.
Replace all or part of the shortening in any of these recipes by
peanut butter and proceed as usual. A little sugar, about 1 teaspoon)
will improve the flavor.
POTATO BISCUIT.
(15 biscuits.)
2 cups sifted flour. [ I cup mashed potato (sweet Ot· Irisll).
1 teaspoon salt. 3 tab! spoon short ning.
3 tea poons baking powder. Liquid . uftlcient to mix.
Sift together the flour) salt) and baking powder. Cut or rub into
this the cold shortening. In the same way rub into this flour mixture
the mashed potato. Finally, add just enough cold liquid to make the
mass cling together. Do not knead. Place on floured board, roll
until one-third inch thick, and cut into rounds. Place these in
lightly floured biscuit tins and bake 15 to 20 minutes in a moderately
hot oven. Bake all potato breads more slowly than those made with
flour alone.
CORN-MEAL BISCUIT.
(10 to 12 biscuits. )
In recipe for plain biscuit use from i to 1 cup (scant) of
cornm al (measured before sifting) in place of an equal amount of
flour and pToceed as directed otherwise. Roll the dough slightly
'24 Farmers' Bulletin 1136.
thinner ano. bake the biscuils a little more slowly and thoroughly.
If desired, the cornmeal may be scalded with a small amount of
boiling water J cup boiling water to 1 cup of meal. Cover and let
stand i hour. Then p roceed as directed for making potato biscuit.
Any other fine meal or flour may be u eel to replace part of the
wheat flour in biscuit making.
SCORE CARD FOR HOT BISCUITS.
1. General appearance ( ·hape. size and uniformity, color) ________________ 15
2. Liglltnes ______ ____ ________________________ __ _______ ___ _______ _______ 10
a. Crust (depth and qualitr) ____________________________________ _ ______ 10
4. ('rumb-color __ ________________________________ ________ ____ ___ _______ 5
5. 'n1mb-texture (tenderne ,flu kine' , grain) ________________________ __ 20
e. Flavor--taste and odo1' _______________________________ __________ ___ ___ 40
Total ________________________ ____ ___________________ ___ __________ 100
MUFFINS AND GEMS.

PLAIN MUFFINS.
(15 small mufflns.)
2 CU I) sifted flour. 1 table po Oil shortening (melted)
2 teaSIJoons baking powder. 1 e"'g.
t tea!!poon alt. About 1 LIP liquid (pl'e(erably mi lk)
1 tahl "poon '\\'eetening. if de ired.
Beat the egO' until light, alM n. portion of the liquid and the sweet-
ening if used. )Iix this with the flour which has been ifted with
the bak:i~g powder and salt. ~\.dd the melted shortening and suffi-
cient liquid to make a smooth batter anel beat well. Place mixture
in greased muffin pans until about half full and bake 20 to 25 minutes
in a moderate oven. If preferred, the ,,,hite of the egg may be
beaten separately and folded into the batter last.
WH OLE-WHEAT MUFFINS.
(15 small muffins.)
2 cups graham flour (men lire(! before 1 or 2 tablespoons weetening.
sifting) or part grabam and part 1 tablespoon hort ning (melted).
white flour. 1 egg.
2, teas]Joon baking powcler. 1 to 1:l CLIPS liquid.
!! tea SpOon salt.
Proceed as for making plain muffins, but add to the flour mixture
tbe bran which remains after sifting the dry materials. A little
more liquid is required for graham than for white flour. Bake
longer and a little more slowly than plain muffins.
BRAN MUFFINS.
(12 muffiu . )
1 cup flour. ~ to ,cut> weetening.
1 teaspoon salt. 1 tab lespoon hOl'tening (melted) .
1 teaspoon oda. H to 2 cup our mille •
2 cup clean bran. ~ cup ed c\ rai s in' or chopped nuts.
Sift tog ther the flour, salt, and soua and mix with this the bran.
:Add together the sweetening, melted shortening, and part of the
milk; then mix with the dry materials. Add the raisins, dusted with
flour and enough more sour milk to form a batter of such can i tenc}
that it will drop but not pour from the spoon but be a wet as
possible otherwise. Bake in o-reased muffin pans about! hour.
BRAN MUFFINS WITH BAKING POWDER.
(12 muffins.)
1 cnp flour. J cup swt?(' tenlng.
1 t a. poon salt. 1 gg.
3 teasl 0011 ba king powder. 1 table poon short t?ning (11l('Ilt?d ).
2 cups clean bl·an . About 1, cup w et mille
ift together the flour. salt, and baking powtler' blend with this
the bran, and add to these dry ingredient til mixture of miJk 1
beHt n egg sweetening and shortening. Have a thi ck but Yel'y
moi t batter a de cribe in preceding recipe for brU.ll muffin . Bake
in graa ed muffin pans in a lila derate oyen about thouI'.
THE USE OF CORN MEAL IN MUFFINS.
Various samples of corn' meal differ greatly from each other not
./
only in color but also in fineness of the particl.es, the presence 01'
absence of noticeable porti()ns of bran and germ, and the ab orp-
tion of liquid.4 Southern com meal is usually a stone-ground prod-
uct soft, smooth, and white. It is generally unbolted, but some tunes
has the larger part of the coarse bran and germ removed. The un-
bolted, srone-ground meal has a rich, distinctive flavor much en-
joyed by all who q,re accustomed to it.
In the North a yello" corn meal is preferred, and -in the milling
steel rolls are used in place of bUl'rstones. In this steel-roller proc-
ess of milling the com is generally kiln-dried, then degel'minated,
and the meal is bolted. The product is fine and sharp, and owing
to the kiln-drying and rem()val of the germ it keeps better than the
stone ground, although it lacks something of the rich flavor of the
Jatter. It has been found that t.he steel-roller ground meal requires
about 10 per cent more liqUld for cooking than the stone ground.
The roller-process meal since it is both degel'minated and bolted,
is less rich in fat, in mineral ingr.edients, and in fibrous material
than unbolted stone-ground meal.
CORN MUFFINS-SOUTHERN STYLE.
(15 small mUDlns.)
2 cups corn menl (Illea ured before 1 egg.
ifting) . 1 ta ble poon shortell ing (mel ted) .
t teaspoon baking soda. H to 2 cups sour milk or butt l'milk.
i teaspoon a It.
Proceed as directed for whole-wheat muffins.
CO R N-MEAL STICKS. .
'l11e batter for corn-meal muffins may also be baked in the iron
breacl- tiek pans. Have the pans grea ed and sizzlinO' hot; place one
----
• . ec Farmers' Bul. 565. Cornmeal as a Food and Ways of Using It. p. 8.
26 Farme rs' Bulletin 1136.
goofl spoonful in each c1epression so that the latter is about two-

thirds full · smooth the top of the mi:;;:ture with a knife, if nece ary,
and bake in a rather quick oven about 25 minute . 'ince they ha"e
a large proportion of crisp cru t and compal'ati,-ely little rumb,
these cornsticks ar liked my many who do not otherwise ca re for
breads made entirely of corn meal.
If a corn-meal muffin of larger bulk and less O"r anular in texture
be desired, ome wheat flour must be added to the meal since mixtures
made with corn meal alone do not ri e as much a wheat-flour doughs
If in the recipe for corn-meal muflin - outhern tyle one-third
or one-half of the meal ,vere r eplaced by wheat flour, a noticeably
larger and more porous muffin w uld result.
CORN MEAL AND WHEAT-FLOUR MUFF INS.
(13 small muUin . I
1 c'up corn meal (mea UL'ed befoL'e sift- 1 tnble 'poo n w etening (more if de-
ing). sired).
1 cup wheat flour. 1 egg.
~ t(>aspoon al t. 1 tablespo n shoLtening (melted ).
2! tcft>'poons bak i ng powder. _\bout 1 cup mille
Mix and bake as directed for whole-wheat muffins.
In a number of t he 'outhem 'tate soy benns or peanut flour may
be obtained which is made by grinding the press ca ke left after ex-
pressing most of the oil from soy beans or peanut. These fl ou r are
very nutritiou , and when mixed 'with an equal amount or more of
wheat flour , produce rich and appetizing breads. If th P anut
flour be lightly hrowned or parched in the o'-en before using, it will
yield a product of better flavor.
If these flours can not be purchased, the housewife may prepare
the meal herself. Clean , dry soy b ·ans may be g round in an ordi-
nary food chopp er or hand mill such as is used fo[, preparing chicken
feed. The coarse bran should be sifted out and the l'emaining meal
g round to t he desired fineness. The Iammoth Yellow or Haber-
landt varieties of soy bean are especiall) desirabl fo r this purpose.
Peanuts may be shelled, parched, and crushed with a rolling-pin
or g round in a food chopp er until reduced to a meal. This meal
is deliciou' in muffins. bread cookies, and in numerous other articles
of food .
SOY-BEAN MUFFINS.
(15 small muUin .J
1 scant cup soy beun 1lI al 01" flour. 1 or 2 tab l POOI1' sweeten ing.
1 cup whea t floul". 1 tabl e poon shortening (mel ted).
!/- teaspoon nIt. 1 egg.
2! teaspoon baldng powder. About 1 cup liquid.
i cup raisins, or chopp ed dates, if de-
sired .
Blend the material a directed for plain muffins adding the fruit
previously dusted with flour. Do not have this batter too soft, as it
does not thicken as much in baking as that made with other flours.
Baking in th e Home . 27
PEANUT·FLO UR MUFFINS.
Proce d a for soy-hean muffin, u ing peanut flour in plae of

soy-bean meal or flour. The raisins or dates are a very ao-r eable
nddition al hough not nece sary. Peanut butter may well be u ed as
the shortening.
CORN·FLOUR MUFFINS.
If corn flour can be pu rchased, folbw the lli rection for soy-bean
muffi ns u ing ('om flour in place of oy-bean meal. The weetening
may be omitted. If desired, 2 table poons of shortening may be n ed
in these.
BU CKWHEAT MUFFINS.
l\..ny of the (Trains such as rye, budD,heat, barley, finely-oToun, l

oats, feterita, kafir corn, or milo maize, etc. in the form of meal or
flour IDay be used in place of the soy-bean meal in the 1"('cipe for 0)-
bean muffins. The raisins may be added or omitted as desired.
FIG . 5. - P ot ato muffins.
POTATO MUFFINS.
(12 to J5 lllu nins. )
H cups wbeat fl om·. 1 or 2 eggs.
1- teaspoon salt. 2 tabl pOOD. · !<hor ten in g.
:~tcnspoo L1S b ak in g po",der. Liqui d ufLlcient to IllH k t' a ruth t· Liff
1 ("up cooked sweet pota to ( Iri -h po- iJatter (abolll ~ (" up ) .
1atoes may be u ed i n tead) .
Boil the potatoes in the sh:ins until tender ; drain, peel and rna h
fme. Putting the potato through a r icer or colander is better than
rna hing. • ift together the flour, salt and bakinO' powder. Beat the
ecygH until light and add to the cool rna. hed potato. • ext add t he
melted 'hortenin cr , then the flollr mi:Kture, alternatillO' with portion
of the liquid until a batter is formed somewhat tifIer than for orcli-
nary flour muffin. Drop by poollfu]' into O'rea cd muffin pans
until half filled and bake ahout 30 minute in a moderately hot o\'en.
R IC E MUFFINS .
• ub titute ~ookecl rice for the cooked potato in the reCipe for
potato muffins.
Coolrect breakfa t cereab, "uch a \. l' j' thiek outm alar COl' ll -llH'[1l
mush, cooked soy-bean meal, cooked or baked dasheen may be used
in place of tbe rna hed potato in the recipe for potato muffin . nle . .
the oatmeal mu ·h be yery thick it would be better to use of thi · t
to t cup in tead of 1 cup, a' directe 1 for potato rice etc.
CORN MEAL-POTATO MUFFINS.
(12 small mullies.)
1 cup co rn II1ral. I iahlc 'lloOll shol-tenillg fm elted).
it tea. poon sa lt. 1 Ill' 2 ggs.
3 teaslloons haking nowd l'. ("up liquid or 11101"1' ((' lI ough to m ak e
1 'up mashed po tato . <1 l1I ediulll soft butter).
1 tahl ('sl)OOIl ,.;weetl'ning. if desired.
Mix as usual and bake yery thoroughly one-half hoUL'.

CORN MEAL-R ICE MUFFINS .
One cup oC cook d ric-e may be used in plae' of the masheel potato
in the recipe for COl'll meal-potato llluffins.
BREAD MUFFINS .
(10 ' rna \I lIIu[fies.)
H cups dl'Y hreu cl crllmb . 1 ta ble '[loon ·hortening.

1 CLIP mille 1 or 2 tublespoolls s\\"I'('l<>ning.
~ teaspoon sn i t. ?? CLIp flour.
1 egg. ~ teaspoons bakin g jJmnll'J'.
' cald th e milk add the crumbs. allow to stanel 15 minutes, then
mash and bent to a paste. \.dd the salt beaten egg yolk melted
shortenin cr , sweeten in o., and the flour and baking powder sift d
togeth er. Finally fold in the beat n egg white. POUl' into gem
pan until half filled then bake about 20 minut s in a mod erately
hot oyen.
SCORE CARD F OR MUFFINS.
Uthough the chal'acterl ti cs of muffins are different from those of

hot biscuits: the points to be scored are practically identical. The
same SCOl'e card may herefol'e be used for both, with one differen e:
Under texture for biscuits there arc the term .. tenderness, flakin ef!s
and grain' ; under texture for muffins use' the terms c. tenderness,
C?'1.IIlnbliness, and grain."
Baking in the H ume. 29
CORN MEAL·PUMPKIN DODGER3.
(10 to 12 cakes.)
H CUp cooked pumpkin. 1 or 2 table. po ns 1';\YE'etening.
1 teaspoon salt. 1 I! 'ups cornmea l.
3 tablespoons shorteuing.
To the pumpkin which has been cooked ,ery tender and mashed
free from lumps, add the salt sweetening, melted shorteninO" n.nd
corn meal, and mix thoroughly. Have the mixture just soft nough
to take up by spoonfuJs and pat into fiat cak s in th hand. Place
on a griddJe or o-reasecl baking sheet and bake about 20 minutes in
a hot oven.
If desired the corn meal may be added to the hot pumpkin and
alIo,Yeel to team with the latter for 10 minutes before adding the
other ingredients.
SW EET P O TATO·C O RN MEAL DODGERS.
Substitute swe t potato for the pumpkin in th PI' c'eding r ripe.

EGGLESS CORN BREAD.
(12 . e,·vlngs.)
2 cups ('o ro meal. i teaspoon baking soda, 1! to 1~ ('up~
1 teaspoon salt. sour milk.
3 t a poons baldng powder , 1 cup. weet 1 or 2 tablespoon sw ('ten in"" if de·
mjlk, 01" sired.
2 labl spoons shortening.
Sift together the corn meal, salt baking powder (or soda) . Dis-
so1\-e the sweetenino- in the mi lk and add thi to the ifted chy in-
gredi nts. Finally, add the melted hOl'tening, beat well, and pour
into a greased hallow tin . Bake 25 to 30 minutes in a mod ratel)
hot oven. orne 1vheat flour may be used in plac of part of the
corn meal if desi red.
BAT T E R OR SPOON BREAD.
(Serves six.)
1 cup corn meal. 2 UP' water.
1 teaspoon al t. \ 2 egg.
1 table poon horten ing. 1 cup milk.
Place the meal, salt shortening, and water in a double boiler and
cook 10 minutes, stirring un til smooth and thick. Allow to cool
, omewhat, then add the well-beaten eggs and finally thin down to
a batter with about one cup of mille. Bea,t well, pour into :l grease,l
pan or bakinO" dish and bake in a rather hot oven about 30 minutes.
BO ST ON BR OWN BREA D.
(3 small loaves.)
2 cup graham flour. i cup irup or mo lasse.
1 cup corn mea l. 11 to 2 cups sour milk.
1 teaspoon alt. 1 tablespoon shortening (melt d) .
1 teaspoon soda. 1 cup eded raisjns.
Rift together the ell'Y materials, returning the bran to the flour
mixture. Aclrl tOCTether the sweetening. shortening, and 1t Clip. of
sour milk (or buttermilk) and blend with the flour mixture to which
the raisins ha,'e been added. If necessary add a little more milk
until a thick batter is formed. Beat well and place in greased tin .
such as coffee or baking-powder can filling not more than two-third
full. Place cover on cans and steam three hours. It i excellent
when baked about five hours in a firel s cooker especially when a
hot radiator is used to keep the heat at sufficiently high pitch. If no
radiator is used the bread should be steamed one hour before putting
into the fireless.
Rye flour, rye meal, or home-ground wheat meal may be u ed iu
place of graham flour.
In place of sour milk and soda one may use 1t cups of sweet mille
and 3 teaspoons of bakinCT powder. If mola ses i used, t teaspoon
of soda should be added to neutralize the acid therein.
GRIDDLE CAKES AND THE LIKE.
CORN MEAL GRIDDLE CAKES .
(Sel'vr six.)
H cups Com mE-at. 1 tablespoon hortening (melted).
1 cup boiling watC'l'. 1 t a pooo baking soclu .
11- tea po on sa lt. 1 egg.
1 or 2 tablespoons s\\'eC'tening, i f de- 2 cups SOUl' milk.
sir ed. ! cup wheat flour.
Scald the meal with the boiling water in which has been dissolved
the salt · covel' and allow to cool. When quite cool add to it fhe
sweetening (if used), the shortening the well-beaten eug, and part
of the milk. Blend with this mixture the flour and soda sifted to-
gether and the remainder of the milk, or enough to make a batter
which will pour easily but is not too thin. Beat thoroughly and
bake on a hot griddle until well browned on both sides.
In place of SOUl' milk and so la one may use sweet milk (or part
water) and teaspoons of baking powder.
POTAT O-CORN MEAL GRIDDLE CAKES .
(Serves s ix .)
1 cup mashed potato. 1 egg.
1 cup COl'n meal. ! cup fiour.
1 tea poon salt. 2! teaspoons baking powder.
1 or 2 tablespoons sweetening. About 1 Cll P liquid.
1 tablespoon bortening (melted).
Add the salt, sweetening, and one-half cup milk or water to the
mashed potato, then blend with th is the corn meal. Heat and stir
frequently until the meal is scalded or cooked for about 5 minutes.
Remove from the fire and 0001. When cold add to this mixture the
shortening, the well-beaten eg lY , the flour and baking powder sifted
together, and enough liquid (milk or water) to mnk a batter whi h
will pour easily but is not too thin. Balee slowly and thoroughly
on a hot griddle.
BREAD GRIDDLE CAKES.
l e l'\,l's th e. )
It cups dry breatI eruillb . 1 table POOII "hortenin ....

H cups sweet milk. 1 egg.
.~ tea . poon a lt. ! up flollt'.
1 01' 2 tab l spoons sweetening, if tIe· 2 t a poons b a ld I1g powuel·.
sired.
cald the milk add the crum bs let stanel 15 minute, then rna h
and beat to a paste. Add the alt, weetenin~, melted shorten ing
flnd well-beaten egg. Finally, add the flour and baking powci r
whi·h have been sifted toO'ether. Bake on a hot O'riddle until IIi ely
browned on both sides.
In place of baking powder and sweet milk alone, one-half cup
sweet milk may b u d to moisten th crumbs and 1 'up of ou r
mi lk with one-half teaspoon bakinO' soda for thinninO' and leav niner
the mixture.
WAFFLES.
(SeT\, s four.)
2 cups sifted flollr. 2 egg..

3 lea poon baIting powell'. 1 table poon shortening (melted) .
J teaspoon a It. Ii ClIp.- lllilk \01' mor J.
2 tea poons uaa \', if de irE'd.
ift together the flour baking powder salt and sugar. Beat th
eggs until light, separating whites and J olks if desire L To the
heaten eggs (or yolks) add the shortening and part of the milk, and
mix this with the dry materials. Beat thorouO'hly and :tdd enouO'h
more milk (or water) to make a smooth batter about the consi tancy
of thick cream. If the whites were beaten separately, fold them in
last.
The wallie irons should be thoroughly clean and smooth. Heat
both sides thoroughly and O'rease with. a brush 01' s" ab dipped in
li<]uid fat, or rub the iron with a piece of fat bacon rind. Place a
spoonful of batter in each compartment of the O'ridcUe neal' the
center, 'lose the irons and the batter will fill the compartments.
Ba.ke on one side unW the edges seem to be browninO', then turn the
iron and bake the other side until delicately brown.
CO RN-MEAL WAFFLES.
In recipe for plain waffles use 1 ca'nt cup COrn meal and 1 cup
wheat flour in place of an wheat flour. Proceed otherwise as di-
reoted there. T hese waffles are especially crisp and delicate.
RICE WAFFLES.
(Serves tour. )
1 cup siftecl flour. 1 cup couked ri ce.
3 teac:;poollli baking powd r. 2 egg.
, tea 'pooll ·alt. 1 tabl e ' puon short nin"" (melted) .
2 tea poGn '-uga r, jf de ·i rl'd. About t cup milk.
Cook the rice until " ery oft and while hot mash it to a pul p.
'When cool add to it the melted shortening, the beaten egg yolks,
and 1 cup of milk. Add to this the Hour which has been 'ifted \yith
the ~aking powder. salt, and sugar. Beat thorough.ly and la tly
'fold in the stifIly beaten egg whites. If neces ary, add more milk
to make a batter which will pour easily.
It is not nece sary in making wafHe ' to eparate the white and
yolks of the eggs.
STRAWBERRY SHORTCAKE.
( . rv('s tlv('.)
2 cups siftecJ floUl· . 4 Labl(' poon shor tening (preferab ly
3 tea. poons baking powder. butt r or buttel' ubstitu te) .
i teas pooll salt. About 5 cup milk Ot· 1 or ~ table -poons
1 tablespoon ugar. les of water.
,,'ift together the flour, baking powder, salt, and ugar. Cut in
the shortening and mix lightly with milk or water lmtil like biscuit
dOllgh. Divide into two equal portions and roll each into a sheet
abOll t ! inch thicl{, Bake in shallow pan, one sheet upon the
other after sp reading the lower lightly with butter. 01', cu the
clough , after rolling into rounds as for bis uit, placing two rounds
upon each other separu.ted by a thin layer of butter.
\fter baking in a rather hot oven about 15 minutes, separate the
two layers. 'p read each with butter and well-sweetened b l'l'ies.
' erve with whipped cream.
Other fruit ·, such as fr sh red l'llspbel'rie , dewberries sliced
peach s, orange', stewed dried fruit, or stewed rhubarb, are excel-
lent for shortcake.
VARIATIONS OF BISCUIT. DOUGH.
As will be noticed the recipe for shortcake' is merely a variation

of plain biscuit clough, hllving a larger amount of shortening and the
addition of a mall amount of suO'al'. till other va,riations may
be made.
PIN WHEELS .
Use bakinO'-powc1er bis nit recipe with addition of 2 tablespoons

sugar and an extra tablesp<ion of flour if needed. Roll to 1 inch thick·
ness. Brush over with melted butter and spl'inlde with fruit (cur-
rants, raisins, or citron), 01' with cinnamon and sugar alone. Roll
like a jelly roll and cut off pieces t inch in thickness. Bake same as
biscuits.
COFFEE CAKE.
In the recipe for plain biscuits add 2 tablespoons of sugar to t.he

dry ingredients and one egg, well-beaten to the liquid and mix ,I,
usual. Roll or pat into a sheet i inch thick and place in greased
pan. Dot top with bit of butter and strew with suO'ar and a little
cinnamon. Bake in rather hot oven . Thi d6ugh may be baked in
t,yO sheets and used for shortcake making a somewhat richer cake.
DUTCH APPLE CAKE.
Prepare dough arne as for coffee calt . After placing in pan,

coYer top with tart apples sliced i inch thick, set close togethel' and
lightly overlapping. trew O'enerously with sugar dust with cin-
wunon, and dot with bits of butter. Bake in a mo lerate oyen until
apples are very tender.
Other fruits such as sliced peaches plums raspuel'l'ie 'berrie "
and stewed dried fruits may be used in place o' the apples in this
reclpe.
PASTRY.
PLAIN PIE CRUST.
(T w O crusts.)
1; ups sifted flour. 6 tablespoons hOl'tening.

! tE'U pooJ] salt. 1 'old wat l' to mix.
~ t a poon bakin g powd l', j( dE' il'E'd .
'ift together the flour, alt, and baking powder (if u eel). Reserve
1 tablespoon of shortening until later, and cut 01' chop the remainder
of the cold shortening into the flour until the mix ure is like meal.
Mix with water as cold as possible until a rather stiff dough is
formed . Divide the dough into two parts, rolling the first and fit-
tinO' it into the greased or flour-dusted pie tin. Do not stretch the
dough when placing it in the pan as it shrinks in baking.
Roll the douO'h for the upper crust into a long be t and pr ad
lightly with the tablespoonful of shortening which was re erved.
Du t with flour fold the dough into thir IS, and roll into shape.
Fold onr in the middle and slash several tim at the fold. Open
a
out the sheet, fold o,' e1' crosswise, and slash ain :a t the fold. Then
place on the pie. Trim closely to the plate and press top and lower
crusts toO'ether. Bake in a hot oven.
Pa tl'.' is more flaky if chilled before rolling.
If the filling is very moist, it is better to bake the lowel' Cl'tlst
in a hot mTen about 5 minutes, 01' until just beginning to color, before
adding the fillinO'.
The follo\ving recipe and directions for economical plain paste
have been contributed by Dr. Minna C. Denton, Assistant Chief of
the Office of Home Economics, Department of Agriculture.
ECONOMICAL PLAIN PASTE.
1 ~ ('lIIIS
!
ift d flou r.
teaspoon suIt.
I ·H to 6 tablespoon" fut.
3 tal.JIl' 'POOII,; wu tE:'l".
Take out ~ or 3 table poons of this flour for u e on board. Cut

or chop shortening and salt Lnto r mainder of flour with knife or
fork, using tips of fingers toward the cIo'e of the mixLnO" proces .
if desired; work until the mixture is like meal. Make a well in center
of mixture, pour in slowly 3 tablespoons of water, stir (or beat with
back of spoon) into a mass or loose ball which can be turned out
on to a lightly floured board.
(Do not use more than 3 tablespoons water, for that will make
your pie crust tough when so small an amount of fat i u 'ed. An
extra tablespoo nful of water will harden this crust especially if
you are using a hard-winter or spring-wheat flour.)
Divide paste into two portions, the one for the lower crust being
a little more than half of the ,yhole mass' since the lower cru t need
to be thi 'ker than the upper, in order to hold firm. Roll the larO"er
to fit the pie tin, being careful not to stretch or knead the dough,
nor handle it more than is absolutely necessary. Fit into the pie tin
and add filling. . Roll upper crust, cut; seycral holes fO l" escape of
steam, place on pie, trim at edge of plate, pres edges of two crusts
together. Bake in hot oven, about 35 minutes reducing the heat
somewhat in the latter half of the baking period.
This paste, if properly handled, even with only 4t tablespoons fnt,
makes a fairly tender crust which is quite atisfactory fo r apple,
chocolate, lemon, peach, or mince pie; in short for all except the yery
juicy pies such as cherry, rhubarb, and berries. These juicy fillings
are better if baked in a richer crust, made with 6 or 7 tablespoons of
fat to It cups of flour. Three table poons of water for mixing the
paste will be found sufficient in each of the e cases, wh n once you
become accustomed to hancUing paste made with little water. s the
amount of fat js increased, howe\rer, a slight increa 'e in the amolLOt
of water u ed does not". do so much harm; the excess water is less
likely to toughen the crust when there is plenty of fat.
This paste sho uld be quicldy and lightly mixed. It is not neces-
sary that the ingredients be cold in crusts containing small amounts
of fat. Both fat and water may be warm or even hot; in fact, some
workers prefer to u~ melted fat. However the cru ts made with
hot water or melted fat will be mealy rather than flaky, especially
when much fat is used. Yet these mealy crusts are often tender
and good.
Crusts in which 5 tablespoons of fat or more are used to the cup
of flour should be thoroughly chilled. Any fat which is bland or
tasteless or agreeable in flavor may be used, as lard, vegetable lards,
and vegetable oils. However, do not use more than 4 tablespoons oil
to the cup of flour. Any wheat flour may be used either bread or
pastry, though the re lilts are a little different in th two cae. It is
ea ier to handle pastry flour with a small amount of fat and water
than it is to similarly handle bread flour.
If the pie tin i a small one only 7 or 8 inches in diamet l' 1 up
of flour will be ufficient for 2 crusts and will require 3 or 4 table-
spoons of fat and 2 tabl spoons of ,Yater. If it i of generous ize
(over 9 inc-hes) u e 15 'ups of flour with 5 or 6 table poons of fat
and 3 tablespoons of water, or a very little more.
APPLE PIE.
Line a p ie tin with pastry and fill with thinly liced tart aI pI .
tl'ew generously with sugar, i to t cup, elu t Iio-htl)' with cinnamon
and nutmeg if desired, and dot ,vith bits of butter. If the apples
are very dry they may be plunged into boiling water before placing
in the pie, or 2 table poons of water may b poured 0\ er .the apples.
Covel' with top crust and place in a hot ov n for 5 to 10 minutc .
When the crust begins to color sllo-htly, reduce th temperature and
'ontinue t he baking at a moderate temperature until the apples are
very tender about 35 minutes in all.
CHOCOLATE CREAM PIE.
( "rves /l ve 01' Ix .)
Prepare filling from fo llowing :
2 cup mill,. I 2 ounce' ;;:ruted '11 cQlore ( or 4 Inbl -
i teaspoon -alt. spoon .poWdt'n~ c1 cocoa).
~ cup ·ugar. I 2 (!;g yolks.
4 table Doom; corn starcll. 1 lea poon vDnilla.
i2 egg wbites for m l'in g l1C'.
Cook until thick enough to pile. Prepare a single crust for this
pie by rolling the dough tor it on the outside of an inverted pie tin
which has been lightl) dustetl with flour beforehand. ,\Vh en baked for
5 minutes thi sh 11 may be slipped off and placed insi Ie the pie tin,
ready for the filling. This is a good way to pl'epure a perfectly
smooth and well-.fitting lower crust for pies which are to hold liquid
or s miliquid fillings. A M the filling. Pla.ce in hot oven lmtil
filling just bubbles. Remove from the oven and spread over the pie
th sti ffl y beaten egg whites mixed with 2 to 3 tablespoons suaal'.
Heturn to the oven until the meringue is delicately browned on top.
SWEET-POTATO PIE .
•
(Serves five 01' ix.)
2 cups cooked lYeet potato. 1 to 2 cnps milk.
1
J teaspoon salt. pice to taste, 01'
, cup browll ugUl.', or I ! teaspoon cinlla.mon.
i cup sirup or molas ~ .
2 eggs. I t t a poon all plce.
! teaspoon cloves.
1 tablespoon butter (melted). I
36 Farm ers' Bullelin 1136.
Lash the potatoes or put thrOU(fh a ricer while hot. ~\..dJ. the salt,
sweetening, the spice. melted hortening, the well-Ijeaten ecrQ"S, and
milk enough to make a mooth LaUer not too thin. Bake a ingle
erLl t lightly, add. the filling , antI put hade into the on~n until ern t i
thoroughly haked.
SQUASH PIE.
Cooked IIuhhanl squab lllay be u ·ell in place of the weet potato

11l the l)l·cecdil1!.! recipe.
USES FOR LEFT-OVER PASTRY.
J n the making of pies a mall portion of dough in ullicienL for

another pie, i., :frequcnily left OWl". Thi · may 10 utilized in Yariol1
wayS as :follow. :
PASTRY CRISPS.
The dough may be

simply rolled thin cut
into quares, sprinkled
with . ugar and cinna-
ilion, and baked unliL
cri p . These arc ycry
nice to s erye with
·a llCC or other desse rt,
and are more econolll-
ical o:f time and
money than are most.
FlO . G.-Pu ~try crbp ~ with ~uS"ur unrl ci nnamou . cookies or cake.
ROLY-POLY.
Roll pastry until about t inch in thickness, cover with drio 1

currants or with f re h bhtckberries, raspberries, or blueberries
well sweetened. sprinkle with flour and then roll like a jelly roll.
Bake in II m oderately h ot oyen until well done. erve with liquill
sauce.
CHEESE STRAWS.
Roll pastry thin eove r wiih g rated chee·e or with a highly

sea. oned so Et cheese · fold into th irc1 a nd roll again into a thin,
long ·beet. lut i nto narrow strip~ and bake ill allOt oyen until
delicately browned. Tbese are nice to sen·e ,yith salads.
PASTRY SHELLS.
Bake pastry in or on the outside of muffin pan and fill these shells
with jam preserve, or well-sweetened stewed :fruit. With or with-
out the addition of whipped cream these form a dE'licloUS dessert.
Th e shell may be filled with creamNl ehieken (Teamed pea',
etc. adding an attractiye dish for another meal.
CO OKIES.
PLAIN ROLLED COOKIES.
(About 00 cnkvs.)
1 cup su"'al'. 3 ('up l"ifled nou l'.
~ ('up shoneni ng. ~ tN\' poons baking powel!" 1'.
1 gg. ~ teaspoon. a I t.
1 teaspoon ftnynring extra t. About _ cu p milk.
Cream together the surrar nnd shor ening ' add to this the well-
beaten egg, the fla,'orin O' extract, and the flour iIte 1 together \yjth
the salt and baking 10\y<1 r . _\.d 1 ui11cient milk (or water) to form
a douO'h ju t stiff
enough to roll on the
boarcl without stick-
ing. noll thin, from
i to t inch in thick
ness, nnd cut into de-
sired ha pe. Bake in
a rather hot oven
tmtil cl lie ate 1 y
bro\yned, about 10 to
12 minutes.
PLAIN DR O P COOKIES
Add enouO'h liquid ~·I G . 7.- Ind;vJdual pastry shells as a de sert. 'J'hese hells
in preceding recipe make lert-ovl'1' s weet s or c,-carn ed rnrnts and vegetnb les
go forther.
to make a dough
which will barely drop from th e spoon but which will spread slightly
and form a smooth cookie. The dough should not be so soft, how-
eyer that the cookies lose their shape and sp read over the entire pan.
Drop by spoonfuls onto a greased baking . heet and bake in a
moclcrat ly hot oyen about 15 minutes.
SPICE COOKIES.
In the recipe for plain roll cl 01' plain drop cookie omit the
flavoring xtract and sift with the flour 2 teaspoons cinnamon 1 tea-
spoon all pi e and -1 tea poon cloves or 1 tablespoon gingel' and 2
tea poons cinnamon.
CH OCOL ATE COO K I ES.
I n recipe fo r plain cookies adtl 2 onnce chocola te (melted) or 4:

tablespoons powdered cocoa, with 1 tea poon vanilla e:\.-tl'act.
-.:- -"
RAISIN O R NUT DROP COOKIES.
In recipe for plain drop cookie" ulld acup "eeued rai in or ~ cup
chopped nuts dl'edgecl with flout'.
RICH COOKIES.
1 cup sugar. :! . cup flour .

~ cup hultPl·. :2 tl'U'ijJocJns baking powder.
2 eggs. t teaspoon salt.
1 tablespoon watE't'. :-;l'iC'{' or flu VOl' to . uit ta teo
::\lix a directed for plain cookie. This dough will be about the
consistency for drop cookie. . If a rolled cookie i Ie ired omit the
water and use 3 cups of flour or eno ugh to make a uough stiff enough
to roll thi n. Cut and bake a' usual. Dried fruits nuts, etc. may
be added if desireu.
MOLASSES COOKIES.
(.\ bout 60 cukt'~.)
I ('up mola;;:;<,,,. 1 teaspoon baking powder.

~ cup sugar. ~ t{'a 'poon soda .
~ cup b utt e r or hut ler ~uhf'ti lut('. 2 tea poon giLlgC·1'.
1 egg. :. teaspoons cinll am on .
.\.bout 3 cups flou r (mol' if necessa I' Y) . 1 teaspoon all p ice.
~ teaspoon a I t.
Cream together the suga r, 'hortening, and molasses u.ncl add the
well-beaten egg. . ift together the fiollr,salt, baking powder, baking
'oda, and ·picc. Blend the ury ingredients with the molasses mix-
ture. For rolieu cookies ha ve dough ju t stiff enough to roll n
board witho ut sticking. For drop cookies have the uough oft
enough to uarely drop from the poon u directed fo L' drop coo kies.
I n general the e cookies will Le more crisp if the malas'as and
shorteni ng are heated together until the mixt ure ju t boils.
CORN-MEAL COOKIES .
( abou t 60 en kes. )
11 cups sifted flou\'. ~ CLI P si rup.

H cups fine corll men I. ~ ('up ugHr.
~ t upon salt. ] egg.
Z teaspoo ns baking powder. 1 teaspoon va nill a.
t tea 'pOO Il ocl a. Mill, (,lIough to mix.
~ cup short ning.
Cream too-ether the suO'ar, shortening, and sirup. Add the well-
beaten egg, the vanilla, and the flour which has been sifted together
with the co rn meal, baking powder, salt, and soda. Add just enol1O'h
milk to make a clough stiff enough to roll without sticking. Roll
very thin, cut into desired shape, and bake in a moderately hot oven
10 to 12 minutes or until delicately browned.
PEANUT COOKIES.
r .\bout 50 cakes. )
2 cups si ftefl flour. ! cup hortening.
1 cup roasted peanut fl wa l:', uitu l(:lted ~ cup il·up.
Hnd crushed. ~ cup sugcu·.
teaspoon alt. 1 egg.
2 teaspoon baking powllel'. l\lilk s ufficien t 10 mix.
t tea spoon oda.
Mix. roll, and bake a' directed for corn-meal coohes. If de ired
add milk enough to make a softer dough and drop by tea poonfnls
onto the greased bakinO' heet. Bake these drop cookie mol' slowly
and a little longer than the rolled cooki s.
COCONUT COOKIES.
In recipe for pean It cookie use shredded COCOllllL in place of the

c1'u hed peanuts.
OATMEAL DROP CAKES .
(About GO cal{ ~ s.)
~ ('up irup. 1 cup , [fled f1Ollr.

t cup hrown ugar. ~ tea poon all.
~ cup lIortenin". 2 t easpoons baiting powllC'l'
1 egg. t cup eedec! rai sins.
2 cup roll ed oats.
Mix in the usual wa . r and drop by teaspoonfuls onto a gl' II ed

baking heet 1 inch npal't. Bake in a. mod rate 0' en about 15 min-
utes or until delicately browned.
OATMEAL MACAROONS.
(About 20 C1lkes.)
1 egg. 1! cups t'ol! d oat.
~ cup brown ngm' \ whit may be :! tea POOl) baking powder.
used). t tea poon sa It.
1 Laul poon bUll er or bUller uh ' tl-
tnte.
Cream together the ugar an I shortening, add the beaten egg yolk,
the salt, rolled oats, and baking powder. Lastly, fold in the stiffly
jle:1ten egg white. Drop by tea.spoonfuls on a greased baking sheet,
about 1 inch apart: and smooth the top ,vith a knife dipped in cold
water. Bake in a l'ather h(\t oven until delicately browned. H de-
sired the eO'O' may be beaten without separating yolk and white.
CHRISTMAS CAKES.
(60 cakes. )
1 of sugar.
CU)1 2 tea 100l.lS baking lJU\I'der.
~ cup butter or butler ·ub -tilUtc. t tea poon salt.
2 eggs. 2 teaspoons cinnamon.
1 tabl('spoon water. ! cnp seeded rai ins.
2i cups sifted flour. fr cnp chopped nuts.
....
Cream together the SllO"ar and shortenincr: add the well-beaten

egg. the water. and the flour sifted together with the. aIt, baking
powder and cinna-
mOIl. La tly, add the
rai in and nut well
dusted wit h flour.
}Iix thoroughly and.
drop by t ea poonfuls
on a greased. baking
::; h e c t about 1 inch
(a)
a part. Bake in a
moderate oyen 15 to
20 minutes or until
delicately browned..
FANCY COOKIES.
It is a very simple
mRtter to prepare
fallcy cookie'. The
(b) top may be decorated.
FlO 8.-(a) Simple cooki ~s decol"Rted with r uls in s and by pre sing onto it
su~nr. (b) Simpl e cook ie' c1ccoratpd with p ~a nut s.
b e fo l' e b a kin g a.
plump rai ill or pieces ot other dried fruit amI d.usting lightly with
sugar. Ground nuts may be trewn over the top, or hal \'es of liuts,
such as p cans English walnuts, peanuts, etc., be pressed onto the
surface either singly 01' in form of a design.
Again, the cookies may be coated with a plain icing when they
come from the oven and halves of nuts or fancy forms in the shape
of stars, diamond::" etc., cut from fruit pa te may be u cd to further
decorate the cookie . The plain icing may be mixed. with sh redded
coconut ground nut , or a mixture of nut::; and dried fruits and pread
on top 01' between two plain cookie . Marshmallo,,, fr osting, oft
chocolate fro ting, maple fro ting, etc. may all be u eel as a. filling
between cookies. In fact, the hou ewife may imitate a number of the
fancy cakes of the confectioner if . he wi hes to spend a little extra
time and. care on her baking. f
I
WASllINC'rON: GOV}ojU~HIl!lNt· PR[NTING OFli'lCm : 1922

Baking in The Home: US Department of Agriculture Farmers' Bulletin #1136

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Baking in The Home: US Department of Agriculture Farmers' Bulletin #1136

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U. S.

WASHINGTON: OOVERNMCNT PAINTING OFFICE: 1822

Contribution from the State nclations Service

HERE is no other fiingle articlc of

hence it is especially important that thorough baking, lightnes . and

Cleanliness.-To assure success in bread making it is important to

The use of milk increas es the food value some-

1 cup lukewar Jll liquid. t to ~ ('n ke ('oJ\1pl'essell yea -t, or

F IG. 1. Bread mad b y th e sponge process wlLh d ry yeast .

mately equ al proportions; mol d quickl )" stretching the outside of

1 cnp lnk(>warm liquid (or 2 table· ±to ~ cake compre ed yeast, or

<}cup (1 quart) lukewarm liquid (or 1 01' 2 cakes compressed yeast, or

Mixing.- often the yea t with a small amount of the lukewarm

If d1'Y yeast is used, soak it 20 minutes to 1 hou r before mixi ng

4 cups lukewarm liqu id (1 quart) (~ 1 cuke yeast (dl'y or compre ·,-ed), or

4 tea poon suit. 1 cup ma hed potato (if desired).

3 ('ups or mo re gmhall1 flou I' al' wheat 1 or 2 ta blespoons sweetening.

Short process.-Dissohe the salt and sweetening in 1 cup lukewarm

The peanut meal used :n this bread may be p repar ed by shelling

t e left-over boiled OJ' baked potatoes, Ol' boil potatoes in their

Left-over rice may be used, or broken ri e may be pe iaIl cooked

Use left-over mush, grits, or fine hominy, or prepare a mush of ~

Sponge method.- To the ponge made with 1 cup of liquid (see

IJ'JO. 2.-Plain ligllt rolls.

Straight dough.-To a podion of dough equivalent to 1 loaf (or

\\Then shaping th rolls pinch off quite mall portions of dough

In the prececling directions four tiny balls of dough may be placed

FIG. 3. - Parkcl· IToli ·c rolls.

1 cup roiUe 1 egg.

The yeast cake must be softened in lukewarm waLer, or when

A poriion of the douO'h prepa.red accordi ng to the prececiing recipe

5WEET O R FANCY ROLLS.

Many variat,jons in rolls may be had by shaping the dough into

Baking in the II orne. 19

FIC. 4.-Fancy sweet I'olls.

Lightness.-It should be liO'ht i. e. be rclati,ely large for it

Ge'/l raL score ca rel for 1t' liit e bread.

QUICK OR HOT BREADS.

To save time in preparation or when no cutter is at hand, the

Mix as directed under baking-powder biscuit, returning the bran

Total ________________________ ____ ___________________ ___ __________ 100

MUFFINS AND GEMS.

goofl spoonful in each c1epression so that the latter is about two-

Proce d a for soy-hean muffin, u ing peanut flour in plae of

l\..ny of the (Trains such as rye, budD,heat, barley, finely-oToun, l

FIG . 5. - P ot ato muffins.

Mix as usual and bake yery thoroughly one-half hoUL'.

H cups dl'Y hreu cl crllmb . 1 ta ble '[loon ·hortening.

Uthough the chal'acterl ti cs of muffins are different from those of

Substitute swe t potato for the pumpkin in th PI' c'eding r ripe.

It cups dry breatI eruillb . 1 table POOII "hortenin ....

2 cups sifted flollr. 2 egg..

As will be noticed the recipe for shortcake' is merely a variation

Use bakinO'-powc1er bis nit recipe with addition of 2 tablespoons

In the recipe for plain biscuits add 2 tablespoons of sugar to t.he

Prepare dough arne as for coffee calt . After placing in pan,

1; ups sifted flour. 6 tablespoons hOl'tening.

Take out ~ or 3 table poons of this flour for u e on board. Cut

Cooked IIuhhanl squab lllay be u ·ell in place of the weet potato

J n the making of pies a mall portion of dough in ullicienL for

The dough may be

Roll pastry until about t inch in thickness, cover with drio 1

Total ________ _ _ __________ 100