Recipe: Coffee Cake

When an especially good kind of BISCUIT that can be served for breakfast and eaten with coffee is desired, coffee cake made according to the following recipe should be used. Cinnamon sprinkled over the top of such cake imparts a very pleasing flavour, but if more of this flavour is preferred 1 teaspoonful of cinnamon may be mixed with the dough.

COFFEE CAKE
(Sufficient for One Cake)

•  1 cake compressed yeast
•  1/2 c. lukewarm milk
•  1 Tb. sugar
•  1/2 tsp. salt
•  2 c. white flour
•  1 egg
•  2 Tb. fat
•  1/4 c. brown sugar
•  1/2 c. white flour additional for kneading

Dissolve the yeast in the lukewarm milk and add the sugar and the salt. Stir in 1 cupful of flour and let the mixture rise. When the sponge is light, add the beaten egg, the fat and the brown sugar creamed, and the remaining flour. Knead until the dough is smooth and allow it to rise until it is double in bulk. Then roll the dough until it is 1/2 inch thick, place it in a shallow pan, and let it rise until it is light. Brush the top with 1 tablespoonful of melted BUTTER and sprinkle it with 3 teaspoonfuls of cinnamon and 3 tablespoonfuls of sugar. Bake 10 to 15 minutes in a moderately hot oven.


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Source: Barry J. Ewell

Recipe: Shredded Wheat Bread

2 shredded wheat BISCUIT 1 tablespoon shortening

• 1 cup hot milk ½ yeast cake
• 1 cup hot water ¼ cup lukewarm water
• ½ cup molasses 6 cups entire wheat flour
• 1 tablespoon salt

Crumble the BISCUIT; add milk, water, molasses, salt, and shortening; when lukewarm add yeast cake dissolved in lukewarm water, and sifted flour; knead well, cover and let rise until double in bulk; cut down, shape into loaves or BISCUIT, put into greased pans, let rise until light, and bake in a hot oven about fifty minutes for loaves, and twenty-five minutes for BISCUIT. This makes one loaf and one pan of BISCUIT. A little more or less flour may be needed.

Better Meals for Less Money, by Mary Green (Year 1909)


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Source: Barry J. Ewell

Recipe: Chocolate Biscuits

2 oz. of powdered chocolate, 2 oz. of white sugar, 2 whites of eggs beaten to a stiff froth. Mix all together, and drop in BISCUITs on white or wafer paper. Bake 16 minutes in a moderate oven.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)



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Source: Barry J. Ewell

Recipe: Cocoanut Biscuits

2 breakfastcupfuls of wheatmeal, 2 teacupfuls of grated cocoanut, 3 dessertspoonfuls of sugar, 3 tablespoonfuls of orange water, 2 oz. of butter, a little milk. Mix the ingredients, adding a little milk to moisten the paste, mix it well, roll the paste out 1/4 in. thick, cut out with a BISCUIT cutter. Prick the BISCUITs, and bake them in a moderate oven a pale brown.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)


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Source: Barry J. Ewell

Recipe: Rolled Jelly Cake

Three eggs, one teacup of fine sugar, one teacup of flour; beat the yolks until light, then add the sugar, then add two tablespoonfuls of water, a pinch of salt; lastly stir in the flour, in which there should be a heaping teaspoonful of baking powder. The flour added gradually. Bake in long, shallow BISCUIT-tins, well greased. Turn out on a damp towel on a bread-board, cover the top with jelly, and roll up while warm.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)


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Source: Barry J. Ewell

Recipe: Hard Gingerbread

Made the same as "Soft Gingerbread," omitting the eggs and mixing hard enough to roll out like BISCUIT; rolled nearly half an inch thick and cut out like small BISCUITs, or it can be baked in a sheet or on a BISCUIT-tin; cut slits a quarter of an inch deep across the top of the tin from side to side. When baked and while hot, rub over the top with molasses and let it dry on.

These two recipes are the best I have ever found among a large variety that I have tried, the ingredients giving the best proportion for flavor and excellence.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)


See other recipes at Genealogy by Barry 
Source: Barry J. Ewell