4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons baking powder
1 medium-sized, cold, boiled potato
Milk (water may be used)

Sift thoroughly together flour, salt, sugar and baking powder, rub in
potato; add sufficient liquid to mix rapidly and smoothly into soft
dough. This will require about one pint of liquid. Turn at once into
greased loaf pan, smooth top with knife dipped in melted butter, and
allow to stand in warm place about 30 minutes. Bake in moderate oven
about one hour. When done take from pan, moisten top slightly with
cold water and allow to cool before putting away.

Tags: bread vintage

1 cup entire wheat or graham flour
1 cup corn meal
1 cup rye meal or ground rolled oats
1 teaspoon salt
5 teaspoons baking powder
3/4 cup molasses
1-1/3 cups milk

Mix thoroughly dry ingredients; add molasses to milk, and add; beat
thoroughly and put into greased moulds 2/3 full. Steam 3-1/2 hours;
remove covers and bake until top is dry.

Tags: bread vintage

1 cup corn meal
1 cup flour
4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
1-1/2 cups milk
1 egg
2 tablespoons shortening

Mix and sift dry ingredients; add milk, beaten egg, and melted
shortening; beat well and pour into greased shallow pan. Bake in hot
oven about 25 minutes.

Tags: bread vintage

1 egg
1-3/4 cups milk
2 tablespoons sugar
1 cup corn meal
1/3 cup flour
1 teaspoon salt
2 teaspoons baking powder
1 tablespoon shortening

Beat egg and add one cup milk; stir in sugar, corn meal, flour, salt
and baking powder which have been sifted together; turn into frying
pan in which shortening has been melted; pour on remainder of milk,
but do not stir. Bake about 25 minutes in hot oven. There should be a
line of creamy custard through the bread. Cut into triangles and
serve.

Tags: bread vintage

1-1/2 cups flour
1-1/2 cups graham flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon shortening
1 egg
1-1/2 cups liquid (1/2 water and 1/2 milk)
2 tablespoons sugar or molasses

Mix flour, graham flour, baking powder and salt together; rub in
shortening; beat egg and add with sugar or molasses to liquid; stir
into dry mixture and beat well; add more milk if necessary to make a
drop batter. Put into greased loaf pan, smooth with knife dipped in
cold water. Bake about one hour in moderate oven.

Tags: bread vintage

2-1/2 cups flour
1/2 cup graham flour
1/4 cup sugar
1 teaspoon salt
1 cup walnuts or raisins
4 teaspoons baking powder
1 egg
1-1/2 cups milk

Sift dry ingredients together. Add raisins or nuts chopped not too
fine; add beaten egg to milk and add to dry ingredients to make a soft
dough. Put into greased loaf pan. Allow to stand about 30 minutes.
Bake in moderate oven from 45 to 60 minutes.

Tags: bread vintage

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
1 cup milk
2/3 cup peanut butter or 1/2 cup finely ground peanuts

Sift flour, baking powder, salt and sugar together. Add milk to peanut
butter or peanuts, blend well and add to dry ingredients; mix
thoroughly. Bake in greased loaf pan in slow oven 45 to 50 minutes.
This is best when a day old. It makes delicious sandwiches cut in thin
slices and filled with either cream cheese or lettuce and mayonnaise.

Tags: dessert bread vintage

1 cup prunes or dates
2-1/2 a cups graham flour; or 1 cup flour and 1-1/2 cups graham flour
1/4 cup sugar
1 teaspoon salt
4 teaspoons baking powder
1 cup milk
1 tablespoon shortening

Wash prunes, soak several hours, drain, stone and chop, or use dates
stoned and chopped. Mix flour, sugar, salt and baking powder; add milk
to make soft dough and beat well; add fruit and melted shortening. Put
into greased bread pan; allow to stand about 30 minutes in warm place.
Bake in moderate oven one hour.

Tags: bread vintage

4 cups flour
1 teaspoon salt
6 teaspoons baking powder
1 tablespoon shortening
1-1/2 cups milk

Sift together flour, salt and baking powder; rub in shortening; add
milk, and mix with spoon to smooth dough easy to handle on floured
board. Turn out dough; knead quickly a few times to impart smoothness;
divide into small pieces: form each by hand into short, rather thick
tapering rolls; place on greased pans and allow to stand in warm place
15 to 20 minutes; brush with milk. Bake in very hot oven. When almost
baked brush again with melted butter. Bake 10 minutes longer and
serve
hot. If a glazed finish is desired, before taking from oven brush over
with yolk of egg which has been mixed, with a little cold water.

These rolls make excellent sandwiches, using for fillings either
lettuce and mayonnaise, sliced or chopped ham, chopped seasoned
cucumbers, egg and mayonnaise with a very little chopped onion and
parsley, or other filling desired.

Tags: vintage

4 cups rye flour
1 teaspoon salt
6 teaspoons baking powder
1-1/2 cups milk
1 tablespoon shortening

Sift together dry ingredients; add milk and melted shortening. Knead
on floured board; shape into rolls. Put into greased pans and allow to
stand in warm place 20 minutes. Bake in moderate oven 25 to 30
minutes.

Tags: vintage