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The 1918 Fanny Farmer Cookbook
7
/8 cup milk
1
1
/3 cup flour
1
egg
/4 teaspoon salt
1
/2 teaspoon melted
butter
Prepare and bake as Pop−overs.
3
4
Breakfast Puffs
1
cup flour
1
/2 cup milk
1
/2 cup water
Mix milk and water; add gradually to flour, and beat with egg−beater until very light. Bake
as Pop−overs.
same
3
5
Fadges
1
cup entire wheat flour
1
cup cold water
Add water gradually to flour, and beat with egg−beater until very light. Bake same as
Pop−overs.
3
6
Zante Muffins
/2 cup butter
cups corn meal
/4 cup sugar
1
3
3
1
2
1
cup flour
eggs
1
teaspoon salt
1/2 cups milk
5
teaspoons baking
powder.
1
/2 cup currants
Cream the butter; add sugar, gradually, eggs well beaten, and milk; then add dry ingredients
mixed and sifted, and currants. Bake in buttered individual tins.
3
7
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
90
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