| 173 | 174 | 175 | 176 | 177 |
| 1 | 49 | 97 | 146 | 194 |
|
BREAD500.TXT
yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.κΆ€
Mrs. Harold T. Cook
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Angel Biscuits (no rising necessary)
Categories: Breads, Londontowne
Servings: 1
1
2
5
1
2
Cake yeast
tb Lukewarm water
c Plain flour
ts Soda
3 ts Baking powder
4 tb Sugar
1 ts Salt
1 c Shortening
c Buttermilk
Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about
12 minutes. Dough may be kept refrigerated and used about a week. Mrs.
Leslie M. Smith
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Old Time Cornbread
Categories: Breads, Londontowne
Servings: 1
2
1
Eggs
ts Salt
1/2 c Cornmeal
c Flour
1 1/2 c Buttermilk
3/4 ts Soda
3 tb Lard, melted
1
1
Beat eggs, milk, and lard together. Add remaining ingredients and mix well.
Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30
minutes.
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Irish Bread
Categories: Breads, Londontowne
Servings: 1
1
1
Eggs
1/2 c Flour
/4 lb Butter
/2 c Sugar
2
2 1/2 ts Baking powder
1/4 ts Salt
1 c Milk
2
1 c Raisins
Cream butter and sugar. Mix flour, salt, baking powder, and add to butter
mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at
3
50 degrees one hour. Mrs. Bernard Mahon
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Yorkshire Pudding
Categories: Breads, Londontowne
Servings: 2
2
Eggs
Salt, pinch
1 1/2 c Flour
Milk
Page 175
Page
Quick Jump
|