Author Description

Excerpt from The Reliable Cook Book: Six Hundred Tested Recipes for Delicious and Inexpensive Dishes for Breakfast, Dinner and Supper Raised Sour Milk Bread. - Three cups of thick sour milk; dissolve one heaping teaspoonful soda in a little warm water, add a teaspoonful salt, and flour enough to mould like biscuit. Fill the pan two-thirds full. When fully risen bake about half an hour. Butter-Milk Biscuit. - Add to one quart sifted flour, one teaspoonful soda, some salt and mix well. Then rub a tablespoonful of lard into the flour and pour in slowly two tea-cups moderately sour buttermilk. Do not make too stiff; bake in a quick oven. Breakfast Cake. - Two eggs, two cups of sugar, two dessertspoonfuls of butter; beat well; add one cup of sweet milk, four teaspoonfuls cream tartar and two teaspoonfuls soda mixed with five cups of flour and a little salt. Rye Muffins. - Two eggs, two cups milk, one-half cup molasses, four cups rye meal, one teaspoonful soda, salt. Oatmeal Muffins. - One cup of oatmeal, one and one-half pints of flour, one teaspoonful salt, two of baking powder, one tablespoonful of lard, two eggs, one pint of milk. Sift together meal, flour, salt and baking powder; rub the lard in cold; and then add beaten eggs and milk. Breakfast Gems. - One pint of sweet milk, one cup wheat flour, one cup graham flour, one egg, a little salt and sugar. Heat and grease tins before putting in the dough. Buckwheat Pancakes. - For a family of four take one quart sour buttermilk, two-thirds teaspoon soda in buttermilk and beat well, a little salt, then stir in flour and not too stiff, and they will be splendid. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the origin