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| REFRIGERATOR ROLLS 1 1/2 c. shortening 1/2 c. milk 1/4 c. sugar 1/2 t. salt 1 cake yeast 1/2 c. water 1 egg 3 3/4 sifted flour Heat shortening and milk, pour over sugar and salt and stir well. Dissolve yeast in water. Beat egg slightly and add to first mixture. Combine the two mixtures and stir in flour. With lightly greased hands, mold dough into a ball. Place in greased bowl, and store in refrigerator. Two and a half hours before baking, knead and make into rolls. Let rise until double in bulk. Bake at 400 for 15 minutes. Makes 24 to 26 rolls. Mrs. Carl Seberg, Finley Chapel Centennial Cookbook, 1851-1951 |
| ROLLS (Foundation Sweet Dough) 2 cakes yeast 1/4 c. lukewarm water 1 c. milk 1/4 c. fat 1/2 c. sugar 1 t. salt 2 eggs, beaten 5 c. sifted flour Soften yeast in luke warm water. Scald milk. Add fat, sugar and salt. Cool to lukewarm. Add enough flour to make a thick batter. Add yeast and eggs. Beat well. Add enough more flour to make a soft dough. Turn out on lightly floured board and knead until satiny. Place in greased bowl, cover and let rise until double in bulk. When light, punch down. Shape into tea rings, rolls or coffee cakes. Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| RAISED DOUGHNUTS 1 c. milk 3/4 c. sugar 1 t. salt 1/2 c. shortening 1 cake yeast 2 eggs About 5 c. of flour Scald milk and pour it over the sugar, salt and shortening. When cooled to luke warm, add the crumbled yeast cake. Stir until dissolved, add eggs beaten until light, then the flour and kneed to smooth dough. Cover and set in a warm place to raise. Roll onto floured board. Cut into doughnut shapes. Set aside to raise for a few minutes. Fry in deep fat. Roll in sugar. Mrs. Bernard Bates, Finley Chapel Centennial Cookbook, 1851-1951 |
| POTATO YEAST BREAD 4 1/4 pounds mashed potatoes, 2 cups oat meal, 2 t. salt, 1 T. sugar. Pour 2 cups boiling potato water on the oat meal, salt and sugar, add to mashed potatoes, add 1 cup cold water to make it possible to stir smooth. When cooled to blood heat add a pint of sponge which should be set the night before, or a starter is used then use that in the morning, and when light knead in as much flour as necessary to make a stiff smooth dough, which was about 4 pounds. Let rise, then work down well, let rise again, then mold in bake pans and when almost three times its size bake in moderate oven 1 hour for large loaves. The above will make six large loaves of bread. Mrs. Ed. Hissong, The Winfield Beacon, June 20, 1918 |
| RYE BREAD 4 c. water 1 c. sorghum 1/2 c. brown sugar 1/3 c. lard 1 T. salt 1 T. sugar Mix above and heat to lukewarm, add 1 cake yeast dissolved as directed, 4 cups rye flour and 9 or 10 cups white flour. Stir well, turn onto floured board and knead well. Put into greased bowl and let rise until double in bulk. Form into 4 loaves and let rise again until double in bulk. Bake 1 hour in 350° oven. Mrs. Guy Eubank, Finley Chapel Centennial Cookbook, 1851-1951 |
| MY 4-H ROLLS (sweet rolls) 2 cakes yeast 1/4 c. lukewarm water 1 c. milk 1/4 c. fat 1/2 c. sugar 1 t. salt 2 beaten eggs 5 c. sifted flour 1. Soften yeast in lukewarm water. 2. Scald milk. 3. Add fat, sugar and salt. 4. Cool to lukewarm. 5. Add enough flour to make a thick batter. Add yeast and eggs. Beat well. 6. Add enough more flour to make a soft dough. 7. Turn out on lightly floured board and knead until satiny. 8. Place in greased bowl cover, and let rise until double in bulk. 9. When light, punch down. 10. Shape into rolls, ten rings, or coffee cakes. 11. Bake at 375° F. 20-25 minutes for rolls; 25-30 minutes for tea rings or coffee cakes. Alice Eubank, Finley Chapel Centennial Cookbook, 1851-1951 |
| BUTTER HORNS 1 c. shortening (half butter and Crisco) 1 1/2 c. sugar About 5 cups flour 3 eggs Cream shortening, add sugar and eggs. Mix well. Heat 1 cup milk. Dissolve 1 cake yeast in 2 T. warm milk and 1/2 t. sugar. Add milk to shortening. Add 5 cups flour sifted with 1 t. salt and (optional--10 cardamom seeds finely crushed.) Add yeast and mix thoroughly. Allow to rise until double its bulk. Divide dough into 3 equal parts. Roll out each third on floured board into a circle. Cut circle into 12 wedge pieces. Roll each wedge, starting at wide end, tucking small end under when placed in pan. Let rolls rise. Bake on ungreased pans in hot oven. Decorate with soft frosting. Mrs. S. E. Christie, Finley Chapel Centennial Cookbook, 1851-1951 |
| CRANBERRY ORANGE BREAD To the juice and grated rind of one orange, add 2 T. shortening and boiling water to make cup liquid. Add 1 beaten egg and following dry ingredients, sift 2 cups flour, 1/2 t. salt, 1 1/2 t. baking powder, 1/2 t. soda, 1 cup sugar, 1 cup nut meats and 1 cup sliced raw cranberries. Bake 1 hour at 325° and store 24 hours before serving. Mrs. John Moore, Finley Chapel Centennial Cookbook, 1851-1951 |
| GINGER MUFFINS Cream very well: 1 c. sugar 1/2 c. shortening (lard or butter) 2 eggs, beat well (beat one in at a time) 1 c. buttermilk or sour milk 1/2 c. corn syrup 1/2 c. water Sift together and add alternately with liquid: 2 1/2 c. flour 2 T. soda 1/2 t. cinnamon 1 t. salt 1/2 t. ginger These can be kept in ice box and used as you need them. Bake in 350° oven. Mrs. Clark Everts, Finley Chapel Centennial Cookbook, 1851-1951 |
| APPLE MUFFINS 1/2 sugar 1/2 t. salt 2 c. flour 4 t. baking powder 1 1/2 t. cinnamon 1 c. milk 1/4 c. shortening 1 egg 1 c. sliced and sweetened apples Sift dry ingredients together and add liquid and shortening. Add apples last. Bake at 400° 20 to 25 minutes. Mrs. Dean Boal, Finley Chapel Centennial Cookbook, 1851-1951 |
| CORN MUFFINS 1/3 c. shortening 1/3 c. sugar 1 beaten egg 1 c. flour 1/2 t. salt 4 t. baking powder 1 c. corn meal 1 1/4 c. milk Cream shortening and sugar and add egg and milk. Add flour sifted with salt and baking powder. Add corn meal, stirring only enough to mix. Fill greased muffin pans 2/3 full, bake in hot oven (425°) for 25 minutes. Makes 1 dozen muffins. This may be baked in one large pan and cut in squares. Mrs. John Lane, Finley Chapel Centennial Cookbook, 1851-1951 |
| WHOLE WHEAT MUFFINS 1 t. soda 2 c. unsifted whole wheat flour 1/2 t. salt 4 T. sugar 1 egg, well beaten 3 T. melted shortening 1 1/2 c. sour milk 1/2 c. raisins Combine flour, soda salt and sugar and mix well. Combine egg, milk and shortening; add to flour and stir only enough to blend. Add raisins. Drop into greased muffin tins. Bake in hot oven (425°) for 20 or 25 minutes. Makes 12 muffins. Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| SURPRISE MUFFINS Cream: 1 T. shortening, 1/4 c. sugar. Add: 1 egg. Sift together: 1 c. flour, 2 t. baking powder, 1/4 t. salt and 1/4 t. cinnamon Add to above with 1/4 cup milk. Fill muffin cups 3/4 full. Place 1 or 2 teaspoons jam or jelly in each. Fill each cup 4 full of remaining dough. Bake in 400° oven 20 to 25 minutes. Mrs. Guy Eubank, Finley Chapel Centennial Cookbook, 1851-1951 |
| QUICK CORNBREAD 1 c. cornmeal 1 c. flour 1/2 t. salt 1 c. milk 4 t. baking powder 1 c. flour 1/4 c. sugar 2 eggs 4 T. melted butter Combine dry ingredients. Add milk and eggs and beat until thoroughly mixed. Add melted butter and beat until blended. Bake 25 minutes at 350°. Pour in shallow pan or muffin pans well greased and floured. Mrs. Irwin Mohr, Finley Chapel Centennial Cookbook, 1851-1951 |
| BAKING POWDER BISCUITS MADE WITH CREAM 3 c. flour 6 level t. baking powder 2 t. salt Sift above ingredients and add 4 cup sweet cream and about 1/4 cups of milk. Drop by spoonsful on cookie sheet and bake in hot oven, (450°) about 12 to 15 minutes. Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| NUT BREAD 1 c. graham or whole wheat flour 1 c. white flour 3 t. baking powder 1/2 t. salt 1/2 c. nut meats 1 c. milk 1 c. sugar 2 T. fat 1 egg Beat eggs and and add fat. To this mixture add dry ingredients and stir well. Pour into well greased loaf pan. Bake in moderate oven 40 to 45 minutes. Good for sandwiches when 24 hours old. Mrs. A. W. Johansmeier, Finley Chapel Centennial Cookbook, 1851-1951 |
| DATE NUT BREAD Cut 1 lb. dates into a large bowl. Add 2 T. shortening. Pour in 2 cups boiling water, then add: 2 t. soda Pinch of salt 2 c. sugar 2 eggs 1 c. nut meats 3 c. flour 2 t. melted butter Bake in slow oven for 1 1/2 hours. Will get very brown all through when done. Mrs. Arnold Nicholson, Finley Chapel Centennial Cookbook, 1851-1951 |
| BAKING POWDER BISCUITS 2 c. flour 1/2 t. salt 3 t. baking powder 3 or 4 T. shortening 2/3 to 3/4 c. milk Sift flour, salt and baking powder, and cut in shortening. Add milk all at once and until just mixed. Turn onto floured board and knead gently 2 minute. Pat out 1/2 inch thick and cut with cookie cutter. Bake on ungreased cooky (sic) sheet in hot oven (450°) for 12 to 15 minutes. 16 biscuits. VARIATIONS: Orange Tea Biscuits--Add grated rind of 1 orange to above mixture. When biscuits have been cut, place on top of each one a lump of sugar dipped in orange juice. Cheese Biscuits--Add 1/2 cup grated cheese to above mixture. Bake as above. Mrs. Guy Eubank, Finley Chapel Centennial Cookbook, 1851-1951 |
| BOSTON BROWN BREAD 1 c. white flour 2 c. graham flour 1/2 c. sugar 1 t. salt 2 c. buttermilk 1/2 c. sorghum 2 t. soda 1/2 c. raisins Mix together. Let raise 1 hour and bake 1 hour. Mrs. Herbert Burton, Finley Chapel Centennial Cookbook, 1851-1951 |
| ORANGE TWISTS 2 c. sifted flour 3 t. baking powder 1 t. salt 2/3 milk (or slightly more) 2 T. sugar 1 t. grated orange rind 4 T. lard, butter or margarine Sift flour, baking powder, and salt together and cut in shortening. Add milk and stir to make a soft dough. Turn out onto lightly floured board and knead about minute. Pat or roll out into a square about eight inches on the side. Blend sugar and orange rind and roll into the dough. Cut the dough into strips about inch wide, double over the strips, and twist. Place on baking sheet and bake at 450° for 10 to 12 minutes. The orange sugar gives these rolls a delightful flavor and a crisp crust. There'll be more flavor if you let rind and sugar stand together for some time before you make the biscuits. You can make lemon twists in the same way, and they're good too. You may use honey in place of sugar in this recipe. The orange and honey, or lemon and honey flavor is perfect. You can cut these as biscuits and put the orange in the center. Mrs. Warren Hall, Finley Chapel Centennial Cookbook, 1851-1951 |
| ORANGE BREAD 1 large or 1 1/2 small oranges 1 c. raisins or dates 1 c. sugar 1 egg 2 T. shortening 1 t. vanilla 2 c. flour 1 t. baking powder 1 t. soda 1/4 t. salt 1/2 c. floured nuts (can grind nuts) Squeeze juice into measuring cup and fill with boiling water. Put orange rind through food grinder. Cream sugar, shortening and eggs together. Sift salt, baking powder, and soda with the flour and add to the juice and rind. Add floured nuts lastly. Bake in a greased pan for 50 minutes at 350°. Let cool in pan. Makes a large loaf. Olive Boller, Finley Chapel Centennial Cookbook, 1851-1951 |
| DATE NUT BREAD Sift: 2 1/4 c. sifted flour 1 t. soda 1 1/2 t. baking powder 1 t. salt Mix and stir well and then cool: 1 c. chopped dates 1 c. boiling water Beat well: 2 eggs 1/2 c. sugar 1 t. vanilla 3 T. melted shortening 1/2 c. nuts Mix shortening with egg mixture and cooled dates and water. Add sifted dry ingredients and nuts. Stir until blended. Bake in 4 x 8 inch loaf pan 70 or 75 minutes in moderate oven (350°). Line pan with oiled paper. Mrs. Clark Everts, Finley Chapel Centennial Cookbook, 1851-1951 |
| FRUIT BREAD 1 c. dried apricots (chopped) 1 c. seedless raisins (chopped) 1/2 c. dark molasses 1 1/2 c. hot water 1 t. cinnamon 1/2 t. salt /4 c. shortening 1/2 c. chopped walnuts 2 1/2 c. sifted flour 1 t. soda 1/2 t. baking powder 1 beaten egg Combine apricots, raisins, molasses, water, cinnamon, salt and shortening. Simmer for 5 minutes. Cool and add nuts. Sift together flour, soda, and baking powder and stir into first mixture with egg. Bake in greased loaf pan for 1 hour in moderate oven (350°). Can use plain butter sandwiches. Mrs. Frederick Hult, Finley Chapel Centennial Cookbook, 1851-1951 |
| APRICOT BREAD Soak for 30 minutes in warm water to cover 1 cup dried apricots. Drain and cut apricots into small pieces. Mix together thoroughly: 1 c. sugar 2 T. shortening (soft) Stir in: 1/4 cup water 1/2 cup orange juice 1 egg Sift together and stir in: 2 c. all purpose flour 2 t. double action baking powder 1/4 t. soda 1 t. salt Blend in 1/2 cup chopped nuts and 1 cup cut-up apricots. Line bottom of greased loaf pan 9 1/2 x 5 1/4 x 2 3/4 with waxed paper. Grease paper and pour in batter. Let stand for 20 minutes. Bake 55 to 65 minutes in 350° oven until wooden pick thrust into center comes out clean. Remove from pan. Take off paper immediately. Let cool on rack. Mrs. Irwin Mohr, Finley Chapel Centennial Cookbook, 1851-1951 |
| CORN BREAD 1 1/4 c. flour 3/4 c. corn meal 3 t. baking powder 1 c. milk 1 egg 2 T. melted butter Mix and sift the dry ingredients. Beat the egg and milk together and add dry ingredients and shortening. Bake 1/2 hour. Mrs. John W. Coleman, Finley Chapel Centennial Cookbook, 1851-1951 |
| DUMPLINGS 2 t. baking powder 2 cups flour 1/2 t. salt Sift together and into shaker put 1 egg, shake well, add milk to make 1 cup. Mix with flour mixture lightly. Drop by teaspoon into broth just at boiling point. Bring to gentle boil and let cook 15 to 20 minutes in uncovered kettle. Be sure the kettle is large enough as the dumplings will rise up very light and they will not be soggy if kettle is not covered. Mrs. Guy Eubank, Finley Chapel Centennial Cookbook, 1851-1951 |
| MEAT DUMPLINGS 1 1/2 c. flour Pinch of salt 3 heaping t. baking powder 3 eggs Beat eggs. Add salt and baking powder and flour which has been sifted. Add milk to make soft dough. Drop from spoon in kettle of meat. Cover and cook 15 minutes. Keep lid tight so dumplings won't fall. Mrs. Herbert S. Morehouse, Finley Chapel Centennial Cookbook, 1851-1951 |
| DUMPLINGS 1 cup flour, pinch of salt, 1/2 t. baking powder. Mix thoroughly. Add yolk of 1 egg and enough sweet milk to make thick batter. Drop by spoonfuls into boiling broth. Cover and allow to cook about 15 minutes. Remove from pan and cover with buttered crumbs. John Dill Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| DUMPLINGS 1 cup flour, 1 t. salt, 1 1/2 t. baking powder. Mix thoroughly. Add 1/2 cup milk and 2 t. melted fat or salad oil to make soft dough. Drop by spoonfuls into boiling broth. Cover tightly and cook without lifting cover for 12 to 15 minutes. Buttered crumbs may be added after removing from broth if desired. Serves 4 or 5. Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| NOODLES 6 egg yolks, scant 1/2 cup water. Beat together. Add 2 cups (or more) flour, 2 level t. baking powder, pinch of salt. Mix well. Divide dough into 4 parts, roll very thin on a well floured board, put on plain paper to dry, turn occasionally. When dry enough to cut without sticking to knife, cut in 2 inch strips, put all together and cut very fine. Cook in boiling water about 1/2 hour or until well done. Mrs. Herbert S. Morehouse, Finley Chapel Centennial Cookbook, 1851-1951 |
| NOODLES 2 eggs 1 T. cream 1 1/2 t. salt 2 t. baking powder 1 1/3 c. flour (approximately) Blend eggs, cream and salt. Sift baking powder with flour, then add gradually to egg mixture and work it in. The dough should be stiff after all the flour has been rolled in. Divide the dough into four parts, and roll very thin. If each section is lightly floured you can place the four sheets one on top of the other immediately, then roll together tightly in jelly roll fashion. Slice thick or thin as you wish. After the roll has been cut in fine strips, cut the strips down the middle. Cook as many as you will want in boiling salted water for about 10 minutes. Put the rest in a tight container and freeze for future use. Mrs. Lester McGohan, Finley Chapel Centennial Cookbook, 1851-1951 |
| DOUGHNUTS 2/3 c. sugar 2/3 c. milk 1 egg 3 T. shortening 1 t. nutmeg 3/4 t. salt 3 c. flour 4 t. baking powder Cream shortening. Add sugar and well beaten egg. Stir in milk. Add nutmeg, salt, flour and baking powder which has been sifted together and enough additional flour to make dough stiff enough to roll. Roll out on floured board to about 1/4 inch thick. Cut out. Fry in deep fat hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper and sprinkle with powdered sugar. Mrs. Herbert Morehouse Finley Chapel Centennial Cook Book, 1851-1951 |
| DOUGHNUTS 2 eggs 3/4 c. milk 2 3/4 c. flour 1 t. salt 1 c. sugar 4 t. baking powder 1/4 t. cinnamon 1/4 t. nutmeg Save 1/2 c. flour for board. Beat eggs until light, add milk, then add liquid to dry ingredients which have been sifted together several times. Roll 1/4 inch thick, fry in deep fat (365-370°) until well browned. Drain well and sprinkle with powdered or white sugar. These doughnuts are excellent for children as they contain no shortening and if fried at right temperature, grease will not be absorbed. Makes about 30 doughnuts. Mrs. John D. Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| RICH DOUGHNUTS 2 eggs 6 T. sugar 3/4 t. salt 2 c. flour 3 t. baking powder 1/4 t. grated nutmeg 2 T. melted shortening 6 T. milk Beat eggs until light. Add sugar, salt, nutmeg and shortening. Add milk and flour and baking powder which have been sifted together. Mix well. Drop by teaspoonfuls into deep fat and fry until brown. Drain well on unglazed paper and sprinkle with powdered sugar. Mrs. Herbert S. Morehouse Finley Chapel Centennial Cook Book, 1851-1951 |
| DOUGHNUTS 2 eggs, beaten 1 c. sugar 1 c. milk 2 T. melted butter 3 c. flour 3 t. baking powder 1 t. nutmeg 1 t. salt Fry in deep fat. Drain on brown paper. Roll in granulated sugar. Mrs. Osbert Allender Finley Chapel Centennial Cook Book, 1851-1951 |
| POTATO DOUGHNUTS 1 1/2 c. sugar 1 c. milk 2 eggs 1 T. butter 1 c. mashed potatoes 1 t. salt 5 level t. baking powder 1/2 t. nutmeg 1 t. vanilla Flour to roll as soft as possible. Sift flour, baking powder, salt and nutmeg. Beat eggs until yolks and whites are mixed, then beat in sugar, potatoes melted shortening. Stir in milk. Stir in sifted dry ingredients mixing only until flour disappears. If possible, cover bowl and let chill one hour. Roll 1/2 inch in thickness. Fry in melted lard which registers 370-375°. Mrs. Hugh Hite Finley Chapel Centennial Cook Book, 1851-1951 |
| SNOWBALLS (Drop Doughnuts) 2 eggs 1/2 c. sugar 1 c. sweet milk 1 t. vanilla Pinch of salt 2 t. baking powder Enough flour so that they will drip from a teaspoon 3/4 full. Drop in hot fat and fry like doughnuts, sprinkle with powdered sugar. Mrs. Ernest Riley Finley Chapel Centennial Cook Book, 1851-1951 |