Chicken Spoon Bread

Typed recipe for Chicken Spoon Bread:

2 C. finely chopped cooked chicken
1 C. milk
1 C. chicken stock
1/2 C. white cornmeal
1/2 T. baking powder
1 T. salt
2 T. melted butter
3 eggs, beaten separately
1 C. cheese

Scald milk in double boiler. Add stock and cornmeal and cook to a mush thickness. Remove from fire. Add baking powder, salt, beaten egg yolks, butter, and chicken.

Beat together till smooth, fold in egg whites, stiffly beaten, to mixture. Top with grated cheese. Bake in moderate oven till firm and brown. Serve hot with butter.

Mrs. W.W. Fraser
Mrs. J.C. Thomas

Found in a very worn copy of "The Modern Priscilla Cook Book" date and publisher unknown, title page missing.

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Cinnamon Bread

Recipe for Cinnamon Bread (tough to read, I know - the writing has faded quite a bit) -

2 cups flour
1 cup sugar
1 tablespoon cinnamon
-Sifted together

1 egg
1 cup sour milk
1/3 cup shortening
1 teaspoon soda

Bake thirty minutes

salt (?)

Found in "The Shack" by Wm. Paul Young. Published by Windblown Media, 2007.

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Hobo Bread

Recipe for "Hobo Bread" attributed to Debbie Aiken:

2 cups raisins
2 1/2 cups boiling water (pour over raisins, add 4 tsp. soda, let stand overnight overnight on countertop)

Mix:

1 cup brown sugar
1 cup white sugar
4 tbsp. oil
4 cups flour
1/4 tsp. salt

Mix well. Add raisins and nuts and some of the raisins liquid (enough to make mixture smooth)

Pour into 3 greased 1 lb. coffee cans.

Bake at 350 deg. for 1 hour ten min

Found in "Captain Courageous" by Rudyard Kipling. Published by Grosset and Dunlap, no date, circa 1955.

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Fruit Cake

This recipe for fruit cake was featured in my book Handwritten Recipes:

¾ pound shortening
3 eggs
1 pound brown sugar
½ pint molasses
2 cups coffee
1 teaspoon baking soda
1 pound raisins
1 pound currants
¼ pound citron, lemon and orange peel
1 pound nuts
2 teaspoons each of all kinds spices, extracts (the ones you like best) little salt
6 cups flour
3 teaspoons baking powder

 Use 5 cups (flour) first and try out. This is a large rule I often cut it down. Do not bake fast. I use 2 or 3 kinds of extracts.

Found in “The Boston Cooking-School Cook Book” by Fannie Merritt Farmer. Published by Little, Brown and Co., 1928.

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English Scones

Recipe for "English Scones" -

2 c sifted flour
1/4 ts salt
2 tbs sugar
4 ts B.P.
1 c milk, sweet or sour

Turn onto floured board, roll to 1/2 inch ???

Cut in rounds.

Bake on top of stone or griddle or stove ? oven 275 degrees

ungreased pan

25-30 min

Found in "Aunt Sammy's Radio Recipes Revised" published by the US Government Printing Office, 1931.


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Whole Wheat Bread

Recipe for whole wheat bread. It looks like this is a photocopy, as the left side is a bit cut off.

Whole Wheat Bread - Sesshin (Koshu)

1/2 cup honey or mild molasses
1/2 (cup?) melted butter or liquid shortening
1 teasp. salt
2 tables. yeast dissolved in 1/3 cup lukewarm water
3 cups milk scalded and cooled
Approx. 9 cups whole wheat flour

1. Scald and cool milk.
2. Stir molasses, shortening, salt, dissolved yeast into cooled milk
3. Stir in 1/2 flour and beat well
4. Cover and let sponge rise until light
5. Stir down and add remaining flour
6. Knead adding more flour if necessary, dough should be almost soft but not sticky
7. Let rise until doubled again
8. Turn our on floured board and flatten and let rest (couple of minutes)
9. Shape into two loaves and place in buttered bread pans
10. Let rise until doubled
11. Bake 375 degree oven for 35-40 min or until done

Optional - Add sesame seed at step #3, 1/4=1/3 cup per loaf. Substitute 1/2 graham flour - makes it taste more like cake

Found in "Ginko: A Practical Guide" by Georges Halpern. Published by Avery, 1998.

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English Muffin Loaves

English Muffin Loaves - Betty Gregory

5 1/2 - 6 cups flour *
1/4 tsp. baking soda
2 pkgs. Fleischman's Active Dry Yeast
2 cups milk
1 tbl. sugar
1/2 cup water
2 tsp. salt
cornmeal

*Measure by spooning flour lightly into cup

Combine 3 cups flour, yeast sugar, salt, and soda. Heat liquids until very warm (120° f. - 130° f.)
Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter. Spoon into two 8 1/2" x 4 1/2" pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 min. Bake at 400° f. for 25 min. Remove from pans immediately and cool.

To serve: Slice and toast. Makes 16 slices per loaf.

Found in "Florida's Favorite Foods" published by the Florida Department of Agriculture, 1961.


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