Bygone Recipes – Bread

Ingredients

• 2 cups sifted flour (approx. 240g)
• 2 tablespoons butter (28g) or 2 tablespoons lard (28g) or 1 tablespoon butter (14g) and 1 tablespoon lard (14g)
• 1 teaspoon salt
• 4 teaspoons baking powder
• ¾ to 1 cup milk or half milk and half water (180-240ml)

Method

1. Mix and sift the dry ingredients.
2. Add shortening and chop with knife until mealy.
3. Add milk gradually until a soft spongy dough.
4. Turn on to a floured board; toss with knife until whole surface is floured; pat lightly with rolling pin until one half inch thick.
5. Cut in rounds and bake immediately on buttered sheet in quick oven, about twelve minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (110g)
• 1 cup sugar (approx. 200g)
• 1 egg
• 2 cups flour (approx. 240g)
• 4 teaspoons baking powder
• 1 cup milk (240ml)
• 1 cup berries (approx. 150g)
• ¼ teaspoon salt

Method

1. Cream butter; add sugar, yolk well beaten, flour mixed and sifted with dry ingredients, milk, white of egg beaten until stiff, and berries.
2. Bake in buttered muffin pans or in buttered cake pan.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups soft bread crumbs (approx. 120g)
• 2 cups scalded milk (480ml)
• 1 teaspoon salt
• 1 cup flour (approx. 120g)
• 2 eggs
• 2 teaspoons baking powder

Method

1. Pour milk on to bread crumbs and let stand several hours.
2. Add dry ingredients, mixed and sifted, yolks and whites beaten separately.
3. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork.
4. Drop a tablespoon of batter from tip end of spoon on hot griddle.
5. When full of bubbles, turn; when cooked on both sides, serve on hot plate.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1-¾ cups bran (175g)
• ¼ cup white flour (approx. 30g)
• 1 cup milk (240ml)
• 2 tablespoons molasses
• 1 egg
• 3 teaspoons baking powder
• 1 tablespoon butter (14g)
• ¼ teaspoon salt

Method

1. Mix dry ingredients; add egg well beaten, molasses, milk and melted butter; beat well and bake in buttered gem pan twenty to thirty minutes in moderate oven.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup scalded milk (240ml)
• 1 tablespoon sugar
• ¼ cup butter (55g)
• 1 teaspoon salt
• ½ yeast cake
• ¼ cup lukewarm water (60ml)
• 1 egg white
• 3 to 4 cups flour (360-480g)

Method

1. Mix butter, sugar, salt and milk.
2. When dissolved, add yeast cake, white of egg well beaten, and enough flour to knead.
3. Let rise to double its bulk, knead, shape, let rise again, and bake in hot oven.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups flour (approx. 480g)
• 1 teaspoon salt
• 2 tablespoons sugar
• ½ cup butter (110g)
• 1 yeast cake
• ¼ cup lukewarm water (60ml)
• 8 eggs
• 1 cup milk (240ml)

Method

1. Scald milk; when lukewarm add dissolved yeast cake; add remaining ingredients and beat well for one half hour.
2. Let rise to double its bulk; cut down; keep in ice box over night; in the morning, shape.
3. For Coffee Cakes, make into biscuit, then into finger shapes, twist ends in opposite directions, shape in crescents, let rise in pan.
4. Bake in moderate oven.
5. Brush with confectioners’ sugar dissolved in boiling water.
6. This mixture may be used for Buns.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup corn meal (approx. 120g)
• 1 cup graham flour (approx. 100g)
• 1 cup rye flour (approx. 110g)
• 1½ teaspoons salt
• ½ cup molasses (120ml)
• 2 cups sour milk (480ml)
• 1½ teaspoons soda

Method

1. Sift the soda through a very fine sieve, add to dry ingredients and sift again.
2. Add molasses and sour milk, beat well.
3. Pour into buttered molds and steam three hours.
4. If a hard crust is desired, remove bread from molds and bake fifteen minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups buckwheat (approx. 340g)
• ½ cup corn meal or white flour (approx. 60g)
• 1 teaspoon salt
• ¼ cup molasses (60ml)
• ½ yeast cake
• ¼ cup lukewarm water (60ml)
• 2 cups warm water (480ml)
• 1 teaspoon soda

Method

1. Mix buckwheat, corn meal, and salt; add dissolved yeast cake, molasses and water; beat well. Let rise over night. In the morning beat, add soda, beat, and fry.
2. A pitcher is the most convenient dish for raising these cakes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups flour (approx. 480g)
• 1 cup milk (240ml)
• ⅓ cup sugar (approx. 66g)
• ⅓ cup butter (76g)
• 1 teaspoon salt
• ½ yeast cake
• ¼ cup lukewarm water (60ml)
• 3 eggs

Method

1. Mix salt, sugar, butter and milk.
2. When lukewarm, add dissolved yeast cake, yolks well beaten, whites well beaten and flour.
3. Knead thoroughly; let rise over night; knead, roll into flat cake, fold in three pieces.
4. Knead and fold in this way four separate times.
5. Add one cup cleaned currants.
6. Cut off small pieces, shape into rolls, and brush with butter; let rise.
7. Bake in a moderate oven thirty minutes; brush with molasses or sugar dissolved in milk; return to the oven to dry.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup corn meal (approx. 120g)
• 1 cup flour (approx. 120g)
• ¼ cup sugar (approx. 50g)
• 1 cup milk (240ml)
• ¼ cup butter (57g)
• 4 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs

Method

1. Cream butter; add sugar, yolks well beaten, flour mixed and sifted with corn meal, baking powder and salt, milk and beaten whites.
2. Bake in buttered muffin tins twenty-five minutes in hot oven.
3. A very good muffin may be made by using only two tablespoons butter and one egg.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups flour (approx. 240g)
• 1 teaspoon salt
• 3 teaspoons baking power
• 1 cup milk (240ml)
• 2 eggs
• 3 tablespoons melted butter (42g)

Method

1. Mix and sift the dry ingredients.
2. Add beaten yolks, butter and milk.
3. Beat well; cut and fold in the stiffly beaten whites.
4. Turn into gem pans; bake in hot oven ten to fifteen minutes.
5. Three tablespoons sugar may be added if desired.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups scalded milk (480ml)
• ⅓ cup sugar (approx. 67g), or ½ cup molasses (120ml)
• ¼ yeast cake
• ¼ cup lukewarm water (60ml)
• 1½ teaspoons salt
• 5 cups sifted entire wheat (approx. 650g)

Method

1. Mix milk, sugar or molasses, and salt.
2. When lukewarm add dissolved yeast and flour.
3. Beat well, let rise until double its bulk, beat, let rise in buttered bread pans until double its bulk, and bake one hour in moderately hot oven, or bake in gem pans thirty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup entire wheat or graham flour (approx. 130g)
• 1 cup white flour (approx. 120g)
• 2 tablespoons sugar, or 2 tablespoons molasses
• ½ teaspoon salt
• 4 teaspoons baking powder
• 1 egg
• 1¼ cups milk (300ml)
• 4 tablespoons melted butter (56g)

Method

1. Mix and sift dry ingredients, and combine in order given.
2. Bake in hot muffin pans twenty to twenty-five minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1½ cups Indian meal (approx. 180g)
• 1½ cups flour (approx. 180g)
• 1 teaspoon salt
• 2 tablespoons sugar
• 4 tablespoons butter (56g)
• ½ yeast cake dissolved in one quarter cup lukewarm water
• 3 cups scalded milk (720ml)

Method

1. Scald meal with milk; add butter, and when lukewarm, add remaining ingredients; let mixture rise over night.
2. In the morning cook as Griddle Cakes.
3. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork.
4. Drop a tablespoon of batter from tip end of spoon on hot griddle.
5. When full of bubbles, turn; when cooked on both sides, serve on hot plate.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¾ cup rye meal (approx. 83g)
• ¾ cup flour (approx. 90g)
• ½ cup milk (120ml)
• 2 eggs
• 3 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup molasses (60ml)

Method

1. Mix and sift dry ingredients; add remaining ingredients; beat well.
2. Drop from a spoon into hot fat.
3. Fry like doughnuts.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 eggs
• 4 tablespoons flour
• ⅛ teaspoon salt
• 4 tablespoons milk

Method

1. Beat yolks until lemon colored and thick; add flour and salt.
2. Cut and fold into this mixture, the beaten whites.
3. Add milk; pour into greased baking dish.
4. Bake in moderate oven, twenty to thirty minutes.
5. Serve immediately.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk scalded (480ml)
• ⅓ cup of molasses (80ml)
• 2 teaspoons salt
• ¼ yeast cake
• ¼ cup lukewarm water (60ml)
• 2 cups white flour (approx. 120g)
• 4 cups graham flour (approx. 100g)

Method

1. Mix milk, molasses and salt.
2. When lukewarm add dissolved yeast cake, sifted white and graham flour.
3. Beat well.
4. Let rise until almost double its bulk, beat again, place in buttered bread pans or shape in biscuit, let rise, and bake in an oven which is a little cooler than for white bread,—loaves one and one quarter hours and biscuit thirty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup graham (approx. 100g)
• ½ cup flour (approx. 60g)
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 2 eggs
• 1¼ cups milk (300ml)
• 1 teaspoon salt

Method

1. Scald milk, and pour on to graham flour.
2. When cold, add remaining ingredients.
3. Beat well.
4. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork.
5. Drop a tablespoon of batter from tip end of spoon on hot griddle.
6. When full of bubbles, turn; when cooked on both sides, serve on hot plate.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¼ cup corn meal (approx. 30g)
• 1 cup scalded milk (240ml)
• ¼ cup sugar (approx. 50g)
• 4 teaspoons baking powder
• ¼ cup hominy (approx. 41g)
• 1 teaspoon salt
• 2 tablespoons butter (28g)
• ½ cup boiling water (120ml)
• 2 eggs

Method

1. Cook hominy, salt, butter and boiling water twenty minutes.
2. Cool.
3. Scald corn meal with hot milk, add sugar and hominy, yolks of eggs; beat well; add baking powder and beaten whites of eggs.
4. Bake in hot buttered gem pans twenty to thirty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups scalded milk (480ml)
• 1 tablespoon lard
• 1 tablespoon butter (14g)
• 2 teaspoons salt
• ½ cup yeast, or ½ yeast cake (approx. 10g dried active yeast)
• 6 cups flour (approx. 720g)
• 1 tablespoon sugar

Method

1. Put butter, lard, sugar and salt in mixing bowl. Add scalded milk.
2. Dissolve yeast cake in one fourth cup lukewarm water. Add to milk mixture when lukewarm.
3. Add flour, knead until smooth.
4. Cover tightly and let rise until double its bulk, in temperature of sixty-eight degrees.
5. Knead; shape into loaves or biscuit; let rise in pans until double its bulk.
6. Bake in hot oven: biscuit twenty to thirty minutes, loaves sixty minutes.
7. This bread may be made without kneading by omitting one cup flour and beating ten minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups raised bread dough (approx. 250g)
• 1 teaspoon cinnamon

Method

1. Roll dough to one half inch in thickness, sprinkle with cinnamon, cut in diamonds; raise; fry in deep fat; serve with sirup.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup scalded milk (240ml)
• 1 cup cold cooked oatmeal (approx. 234g)
• ¼ cup sugar (approx. 50g) or ¼ cup molasses (60ml)
• ½ teaspoon salt
• ½ yeast cake (approx. 10g dried active yeast)
• ¼ cup lukewarm water (60ml)
• 2 to 3 cups flour (240-360g)

Method

1. Mix oatmeal, scalded milk, sugar and salt.
2. When lukewarm, add dissolved yeast cake.
3. Add flour to make a stiff batter; beat five minutes. Let rise over night.
4. Beat and fill buttered gem pans, one half full; let rise; and bake in moderate oven one half hour.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup warm oatmeal (approx. 234g)
• 1 cup flour (approx. 120g)
• ¼ cup sugar (approx. 50g)
• 4 teaspoons baking powder
• 1 teaspoon salt
• ⅓ cup milk (80ml)
• 1 egg
• 1 to 4 tablespoons melted butter (14 to 56g)

Method

1. Mix flour, sugar, baking powder, salt; add oatmeal and work until well mixed.
2. Add remaining ingredients.
3. Beat well.
4. Bake in hot buttered gem pans twenty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup flour (approx. 120g)
• 1 cup milk (240ml)
• ⅛ teaspoon salt
• 1 egg

Method

1. Mix all ingredients and beat five minutes.
2. Pour into hissing hot buttered gem pans and bake in hot oven twenty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups scalded milk (480ml)
• ½ yeast cake (approx. 10g dried active yeast)
• ¼ cup lukewarm water (60ml)
• ¼ cup butter melted (55g)
• 2 tablespoons sugar
• 1 teaspoon salt
• flour

Method

1. Mix scalded milk, when cool, with dissolved yeast cake.
2. Add two cups flour; beat thoroughly and let rise.
3. When spongy add remaining ingredients and flour to knead.
4. Knead; let rise; when double its bulk, shape into balls; lay on buttered sheet; cover with dripping pan.
5. When risen to double their bulk, press with floured handle of wooden spoon almost dividing the biscuit.
6. Brush one half with butter; press the two halves together; place on buttered tin; let rise.
7. Bake when light ten to fifteen minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups corn meal (approx. 240g)
• ¼ yeast cake (approx. 5g dried active yeast)
• 2 cups rye (approx. 220g)
• ½ cup molasses (120ml)
• 1 teaspoon salt
• ⅛ teaspoon soda
• ¼ cup lukewarm water (60ml)
• 2 cups boiling water (480ml)

Method

1. Pour boiling water on corn meal.
2. When lukewarm add dissolved yeast cake and remaining ingredients.
3. Beat well, let it rise over night, beat and pour into a buttered brown-bread tin.
4. Bake in moderate oven from one and one half to two hours.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk (480ml)
• ¼ cup melted butter (55g)
• ¼ cup sugar (50g)
• 2 eggs
• 1 teaspoon salt
• ½ yeast cake (approx. 10g dried active yeast)
• 1 cup lukewarm water (240ml)
• 3 to 4 cups flour (360-480g)

Method

1. Mix milk, butter, sugar and salt; when lukewarm, add dissolved yeast and enough flour to make a drop batter.
2. Let rise over night.
3. In morning add eggs, yolks and whites beaten separately.
4. Place buttered muffin rings on buttered griddle or dripping pan; fill rings two thirds full, and cook on griddle on top of stove or in dripping pan in oven.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup corn meal (approx. 120g)
• 1 cup cold cooked rice (approx. 200g)
• 1 teaspoon salt
• 2 teaspoons baking powder
• ¼ cup milk (60ml)
• 1 egg
• 2 tablespoons melted butter (28g)

Method

1. Mix corn meal, salt and baking powder; add rice and work with fingers until well blended.
2. Add egg well beaten, milk and butter.
3. Beat well.
4. Pour into hot buttered gem pans, and bake one half hour.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup cooked rice (approx. 200g)
• 1 cup milk scalded (240ml)
• 1½ cups flour (approx. 180g)
• 2 eggs
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon melted butter (14g)
• 1 cup milk (240ml)
• 2 teaspoons baking powder

Method

1. Pour scalded milk on to rice; let stand over night.
2. Add dry ingredients, eggs well beaten, and last of all, cold milk.
3. Beat well.
4. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork.
5. Drop a tablespoon of batter from tip end of spoon on hot griddle.
6. When full of bubbles, turn; when cooked on both sides, serve on hot plate.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups scalded milk (480ml)
• 2 tablespoons butter (28g)
• 1 tablespoon sugar
• 3 cups flour (approx. 360g)
• 2 teaspoons salt
• ½ yeast cake (approx. 10g dried active yeast)
• ¾ cup lukewarm water (180ml)
• 3 cups rye (approx. 330g)

Method

1. Put butter, sugar and salt in mixing bowl; add scalded milk; when lukewarm, add dissolved yeast cake and white flour.
2. Let rise until of spongy consistency; add rye flour and knead.
3. Let rise again, shape into loaves or rolls.
4. Rise again and bake in an oven which is a little cooler than for white bread,—loaves one and one quarter hours and biscuit thirty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup rye flour (approx. 110g)
• 1 cup white flour (approx. 120g)
• 1 teaspoon salt
• 4 teaspoons baking powder
• ¼ cup sugar (approx. 50g)
• 1 cup milk (240ml)
• 1 egg

Method

1. Mix and sift dry ingredients; add remaining ingredients; beat well.
2. Bake in hot gem pans twenty to thirty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup scalded milk (240ml)
• 1 teaspoon sugar
• ¼ teaspoon salt
• 3 cups white flour (approx. 360g)
• 1 cup scalded milk (240ml)
• entire wheat flour to knead

Method

1. Mix one cup milk, sugar and salt, and one cup of flour; beat well and let rise over night.
2. In the morning beat, add other two cups of flour, the other cup of milk, cover, let rise again.
3. When light, add the entire wheat to knead, shape in loaves, let rise in pans and bake.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups flour (approx. 240g)
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon soda
• 2 cups sour milk (480ml)
• 2 eggs

Method

1. Mix in order given, beat well.
2. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork.
3. Drop a tablespoon of batter from tip end of spoon on hot griddle.
4. When full of bubbles, turn; when cooked on both sides, serve on hot plate.
5. If sour milk is very rich, the eggs may be omitted.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup corn meal (approx. 60g)
• ½ cup flour (approx. 60g)
• ¼ cup sugar (approx. 50g)
• ½ cup sour cream (120ml)
• 1 teaspoon salt
• ½ teaspoon soda
• 2 eggs
• ¾ cup sweet milk (180ml)

Method

1. Mix and sift dry ingredients twice; add well-beaten egg and cream; beat well.
2. Butter an agate pan; heat very hot; pour in mixture; pour milk on top.
3. Bake thirty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk (480ml)
• ½ yeast cake (approx. 10g dried active yeast)
• ¼ cup lukewarm water (60ml)
• 4 eggs
• ¼ cup butter (55g)
• 2 teaspoons salt
• ½ cup sugar (approx. 100g)
• 1 cup currants (approx. 150g)
• 3 tablespoons cinnamon
• flour to knead
• ½ cup chopped citron (approx. 100g candied fruit)

Method

1. Melt butter in scalded milk; when lukewarm, add dissolved yeast, salt, eggs well beaten and flour to knead.
2. Let rise; roll into a sheet; brush with melted butter; dredge with cinnamon and sugar; sprinkle with citron and currants; roll like jelly roll; cut in one half inch slices; place on buttered sheet; let rise.
3. Bake one half hour.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup flour (approx. 120g)
• 1 cup graham flour (approx. 100g)
• 1 cup entire wheat flour (approx. 130g)
• 1½ teaspoons salt
• ¾ cup molasses (180ml)
• 1-¾ cups milk (420ml)
• ¾ teaspoon soda

Method

1. Sift the soda through a very fine sieve, add to dry ingredients and sift again.
2. Add molasses and milk, beat well. Pour into buttered mold and steam three hours.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1½ cups flour or entire wheat (approx. 180g)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk (240ml)
• 1 egg
• 2 tablespoons melted butter (28g)

Method

1. Mix and sift dry ingredients, add yolks well beaten, milk, whites well beaten, and melted butter.
2. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork.
3. Drop a tablespoon of batter from tip end of spoon on hot griddle.
4. When full of bubbles, turn; when cooked on both sides, serve on hot plate.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups flour (approx. 240g)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons melted butter (42g)
• 1⅓ cups milk (320ml)
• 3 eggs

Method

1. Sift dry ingredients; add yolks well beaten, milk, butter and stiffly beaten whites.
2. Beat well and cook on hot waffle iron.
3. The waffle iron should be heated fifteen or twenty minutes before using and greased thoroughly with salt pork fat.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 6 pared potatoes
• ¼ cup hops (approx. 4g)
• 2 quarts water (1.9 litres)
• ½ cup sugar (approx. 100g)
• ¼ cup salt (approx. 70g)
• 1 cup yeast, or 1 yeast cake (approx. 20g dried active yeast)

Method

1. Boil water and hops five minutes.
2. Strain; add grated potatoes; boil five minutes; add sugar and salt; when lukewarm add yeast or yeast cake which has been dissolved in one fourth cup lukewarm water; let rise for six hours; pour into scalded stone jug; cork tightly; keep in cool place.

Title

Lowney’s Cook Book

Author

Maria Willet Howard