STRAIGHT DOUGH BREADS
Potato Bread
Peel four medium-sized potatoes and boil in just enough water to cover them. Mash them through a sieve and mix them with the water in which they were cooked. Add enough scalded milk to make a quart of liquid, two teaspoonfuls of salt, one tablespoonful of molasses, and one of shortening. When lukewarm, add one yeast cake that has been dissolved in half a cup of warm water, three cups of graham meal, and enough whole wheat flour to make a dough that can be kneaded. Knead till it is elastic and set it to rise. Let it double its bulk and then make into two loaves. Let them rise till not quite double their bulk, and bake about an hour in a moderate oven.
Raised Corn Bread
To one quart of boiling water add one cup of corn meal, either white or yellow. Let it boil a few minutes, and then pour into the mixing-bowl. Add two teaspoonfuls of salt and one of shortening. When cool, add one yeast cake dissolved in one half cup of warm water and enough whole wheat flour to make a stiff dough. Knead it and set to rise. When light turn on to the bread board and knead again. Make into loaves. Brush the tops with cold water, and let them rise to half double their bulk, and bake in a moderate oven.
Corn Rolls
Break off pieces of the dough and work till smooth. Put in a pan and, when well risen, bake. Rolls and biscuit should be allowed to get lighter than bread before they are baked, and the oven should be hotter.
Corn Meal Mush Bread
To one quart of hot corn meal mush add two tablespoonfuls of molasses, two teaspoonfuls of salt, two teaspoonfuls of shortening, and one quart of whole wheat flour. When lukewarm, add one pint of risen sponge, one quarter of a teaspoonful of soda, and enough whole wheat flour to make a stiff dough. Let it rise and make into small loaves. Let them rise till they have half doubled their bulk, and bake, in a moderate oven, about one and one quarter hours. Butter the crust and wrap in a cloth to cool.
Rye and Indian Bread
Scald one cup of corn meal with one and a quarter cups of boiling water. Let it stand to swell for about ten minutes, than add two cups of cold water, two tablespoonfuls of molasses, one and a half teaspoonfuls of salt, and half a teaspoonful of soda dissolved in a teaspoonful of water. Mix and add one half yeast cake, that has been dissolved in a little lukewarm water, and enough rye flour to make a stiff dough. Knead well, and let it rise to double its bulk, then knead again and put in pans to rise. When it has half doubled its bulk, brush over the top with water and bake in a moderate oven for an hour and a half.
Oatmeal Bread
Pour two cups of boiling water over two cups of rolled oats and let it stand for about an hour. Add a quarter of a cup of molasses, one tablespoonful of shortening, half a tablespoonful of salt, and half a yeast cake dissolved in half a cup of lukewarm water. Mix well and add whole wheat flour to make a dough that can be handled. Knead lightly and set to rise. When light make into loaves and when risen bake.
Raisin Bread
Scald one cup of milk and add two tablespoonfuls of shortening, one half cup of sugar, and one teaspoonful of salt. Dissolve one yeast cake in one cup of lukewarm water and add to the milk when it is lukewarm. Add one cup of raisins and whole wheat flour to make a dough that can be handled. Knead it and set it to rise. When it has doubled its bulk, put it into a bread pan, and when half doubled its bulk, bake in a moderate oven an hour.
Bath Buns
Sift together four cups of whole wheat flour and one teaspoonful of salt. Work one cake of compressed yeast with a teaspoonful of sugar till the yeast is liquid. Add to two well-beaten eggs one half cup of sugar, one third of a cup of half melted shortening, and one cup of seeded raisins. Make a hollow in the center of the flour and pour in this mixture and the yeast. Mix to a stiff dough, using scalded milk that has been cooled. Set to rise, and when very light cut it in spoonfuls and put a little way apart on a greased tin. Sprinkle with chopped almonds and sugar. Let rise about half an hour and bake in a moderate oven.
Ohio Coffee Bread
To one cup of scalded milk add one third of a cup of butter, one third of a cup of sugar, and one half teaspoonful of salt. When this has become only lukewarm, add one yeast cake dissolved in one quarter of a cup of warm water, two slightly beaten eggs, and enough whole wheat flour to make a stiff batter. Beat well; let it rise till it has doubled its bulk, and then beat again and spread evenly in pans. Sprinkle over it the following mixture: one cup of soft stale bread crumbs, two tablespoonfuls of sugar, one teaspoonful of cinnamon, two tablespoonfuls of melted butter. Let it rise and bake in a quick oven. A few chopped nuts on the top are an improvement.
Coffee Rolls
To two cups of milk that has been scalded and cooled add one teaspoonful of salt, and whole wheat flour enough to make a stiff batter. Cream one half cup of shortening with one quarter cup of sugar; add to batter. Add one (or two) well-beaten eggs, one cake of yeast dissolved in one quarter cup of warm water. Beat well, add whole wheat flour to make stiff, let it rise, and knead. Let it rise again and make into rolls. Let them rise and brush the tops with beaten egg mixed with melted butter. Bake in a hot oven.
Date Roll
When bread dough is ready for the pans take out enough for a small loaf. Roll out till half an inch thick, and spread with butter, brown sugar, and dates that have had the stones taken out. Roll up and put in a bread pan. When risen bake like a loaf of bread.
Date or Fig Biscuit
When putting the whole wheat bread into the pans save one pint. Roll this out one eighth of an inch thick and cut in rounds with a biscuit cutter and brush with butter. Put a layer of chopped figs or dates over half the rounds and cover with the other half. Let them rise a little and bake in a moderate oven half an hour.
Coffee Cake
Cream one tablespoonful of shortening with two of sugar and add one well-beaten egg. Mix this with one and a half cups of any bread dough till it is a smooth batter. This can be done quickly if a knife is used instead of a spoon. Spread the batter in a shallow pan and allow it to rise about twenty minutes. Pour over it the following mixture just before putting it in the oven: two tablespoonfuls of sugar, preferably brown, one teaspoonful of cinnamon, one teaspoonful of flour. Mix thin enough to just pour with cream or milk. A few nuts scattered over it are a great addition or some cake crumbs.
Apple Cake
When the coffee cake is put in the pan lay quartered apples thickly over it and use the cinnamon mixture as directed, only using more sugar.
Squash Biscuit
To one cup of squash that has been cooked and put through a sieve add one cup of scalding milk, one teaspoonful of salt, two tablespoonfuls of melted shortening, and two tablespoonfuls of molasses. Dissolve half a yeast cake in half a cup of lukewarm water and add to the squash mixture. Add enough whole wheat flour to make a dough, rather soft, but one that can be handled. Knead well until it is elastic, using as little flour as possible. Set to rise overnight. In the morning turn on to the board and roll lightly till the dough is about three quarters of an inch thick. Cut with a biscuit cutter and put close together in a pan. Let them rise till they double their bulk and bake about half an hour.
Whole Wheat Vienna Rolls
When the potato sponge has risen take out one pint and put in the ice box until the rolls are wanted; it will keep two days.
To make the rolls beat into the sponge two tablespoonfuls of melted shortening, one quarter teaspoonful of soda that has been dissolved in one teaspoonful of water, and enough whole wheat flour to make a stiff dough. Knead well and set to rise. When it has doubled its bulk, knead again. Break off pieces the size of an egg and roll in the hands till smooth and make them egg-shaped. Put in a pan so they do not touch each other and allow them to rise till light. Brush them over lightly with milk and draw a sharp knife across them to just break the top. Bake in a rather hot oven for about half an hour.
Whole Wheat Vienna Crescents
One pint of hot water, two tablespoonfuls of shortening, one tablespoonful of sugar, and one teaspoonful of salt. When lukewarm add the well-beaten yolk of an egg and a large half of a yeast cake that has been dissolved in one half cupful of lukewarm water. Mix well and add all the whole wheat flour that can be kneaded into it. This can be kneaded in an earthenware bowl with sloping sides and never be put on the board till it is rolled out. It should be kneaded from the outside to the center until smooth and velvety—about ten minutes. Cover the dish with a tin cover and then a cloth and set to rise. When it has trebled its size, knead it thoroughly again for ten minutes and let it rise again. After this each time it rises push it down until it is time to make into rolls.
Turn the dough on to the board and roll half an inch thick. Cut into four-inch squares and then cut these once across into triangles. These must be carefully rolled, beginning with the long side and rolling till the point is reached. Put a drop of water under the point to keep it from unrolling and put in a pan curving them to form a crescent. Let them rise again, and just before putting in the oven brush them over with the white of an egg slightly beaten with a teaspoonful of water.
These can be made into “Pocketbook Rolls” by cutting the four-inch squares in two-lengths ways and folding twice, putting a bit of butter between.
Biscuits
Take two cups of risen dough and add one tablespoonful of shortening. Knead well and form into biscuits. To have every biscuit an outside one, invert a greased bowl in the middle of a round pan and put the biscuits about it.
For rolls the dough may be rolled out and cut with a round cutter and folded as for Parker House Rolls.
Potato Rolls
Peel and boil till soft four large potatoes and mash till smooth, or better, put them through a ricer. Add two tablespoonfuls of shortening, one teaspoonful of salt, one well-beaten egg, two cups of scalded milk cooled till it is lukewarm, and two cups of light whole wheat sponge. Add enough whole wheat flour to knead; don’t make it too stiff. Knead well and set to rise. When very light turn on to the board and roll out. Cut with a biscuit cutter and put close together in a pan. When very light bake in a hot oven about twenty-five minutes.
These can be made into balls the size of a large marble and three put in each muffin pan. Set to rise and bake. They will be clover leaf rolls.
Supper Rolls
To one pint of scalded milk, add one large tablespoonful of shortening, two teaspoonfuls of salt, two tablespoonfuls of sugar, and set to cool. Dissolve one yeast cake in one half cup of lukewarm water and add to the mixture when it is lukewarm. Add as much whole wheat flour as is needed to make a dough stiff enough to stir, but not stiff enough to knead. Beat well and set to rise about ten in the morning. If it rises well beat it down during the day. About an hour and a half before supper beat it down and turn on to the bread board. Do not knead, but roll it out and cut into biscuits. Put close together in a pan and allow them to get very light and bake in a good oven.
Corn Rolls
To one cup of corn meal add gradually, stirring all the time, one and a half cups of boiling milk. Let it stand for ten minutes, and then add two tablespoonfuls of shortening, two tablespoonfuls of sugar or molasses, and one teaspoonful of salt. When lukewarm add one half of a yeast cake that has been dissolved in half a cup of warm water. Let it rise overnight, and in the morning add a pinch of soda and enough whole wheat flour to make a dough stiff enough to handle. Knead well. Break off pieces of the dough and roll round in the hands till smooth and velvety. Put in a greased pan and let them rise till light. Bake in a moderate oven.
To have all outside biscuit use a round pan and invert a bowl in the center. Grease the bowl and put the biscuits round it.
Raised Oatmeal Muffins
Pour over one cup of rolled oats two cups of boiling water and let stand covered till lukewarm. Add half a cup of molasses, one teaspoonful of salt, and half a yeast cake that has been dissolved in half a cup of warm water. Mix with enough rye flour to make a stiff dough, as stiff as can be beaten. Beat well and let it rise overnight. In the morning beat again well and put in muffin pans. Let them double their size and then bake.
English Muffins
One cup of any kind of sponge (see Sponges). Add enough whole wheat flour to make a very soft dough. Beat well and allow to rise till light, overnight if desired. Beat again and half fill muffin rings that have been greased and set on a cold greased griddle. Set the griddle on the back of the stove or where it will warm slowly. When the muffins begin to rise, move the griddle where it will get hot. When they are brown on one side, turn muffin, ring and all, and bake till brown. Do not bake too quickly.
These can be eaten at once or left till cold, split and toasted. The latter is the usual way of serving them.
Plain Coffee Cake
Cream a tablespoonful of shortening with two of sugar. When well blended add two tablespoonfuls of cream or milk. Beat this into a cup and a half of bread dough, using a knife instead of a spoon; beat till it is a smooth batter and turn into a well-greased shallow pan. Let it stand twenty minutes; then spread with a mixture of brown sugar and milk and sprinkle over it a teaspoonful of cinnamon and a tablespoonful of flour.
Apple Cake
When the coffee cake is in the pan set pieces of apple thickly over it and cover with sugar, sprinkle with cinnamon and nutmeg to suit the taste.
Peach Cake
Use peaches instead of apples and omit the spice.
Cheese Cake
Beat a tablespoonful of shortening into one cup of bread dough and then add one well-beaten egg and beat to a smooth batter. Spread in a shallow pan and sprinkle thick with grated cheese. Add a little red pepper if liked. Let it stand twenty minutes to rise and bake in a quick oven.
Thin breads and rolls need a hotter oven than loaves.
Rye Crumpets (1)
Take one cup of the potato sponge, one well-beaten egg, one tablespoonful of shortening, and one half teaspoonful of salt. Beat together with a knife till it is smooth, and then add rye flour till it is a soft dough, too thick to pour but too thin to handle. Put it in the ice box, and one hour before they are to be cooked take it out and set in a warm place to rise. Grease a cold griddle and muffin rings, half fill the rings with the dough, and set the griddle over a moderate fire. As the griddle heats the muffins will rise and be well risen when they begin to bake. When well browned on one side turn muffin, ring and all. These are good when fresh made and are very good split and toasted.
Crumpets (2)
To one cup of sponge add one tablespoonful of softened shortening and one well-beaten egg. Mix well and add enough rye or whole wheat flour to make a very soft dough. Let rise, and bake like English muffins.
BREADS AND BISCUITS MADE
WITHOUT YEAST
My Favorite Corn Bread
Take one and a quarter cups of corn meal. Pour over this one and a quarter cups of boiling water and stir till it thickens. Add two teaspoonfuls of shortening, one teaspoonful of salt, one half cup of milk, and one well-beaten egg. Beat well, and just before putting into the pan sift in three teaspoonfuls of baking powder. Mix lightly and bake at once.
If the water is not boiling, the bread will be a failure.
White Corn Muffins
Take one cup of bolted meal, and one cup of boiling water. Stir till stiff. Add two teaspoonfuls of shortening, one teaspoonful of salt, and one well-beaten egg, and last two teaspoonfuls of baking powder. Bake in hot muffin pans.
The dough will be quite stiff when put into the pans, but will be delicate when cooked.
Afternoon Tea Muffins
Use the above recipe and bake in very small pans. When baked break open a little on one side and put in a bit of butter and serve at once.
Luncheon Corn Bread
Put two tablespoonfuls of shortening, preferably bacon fat, in a bread loaf pan and set it in the oven to get hot. Beat one egg light, and add one half cup of milk or water and one cup of corn meal, two teaspoonfuls of baking powder and one half teaspoonful of salt. Beat well and pour in the melted shortening. Beat again and put into the pan in which the shortening was melted. Lay thin slices of bacon on top of the dough and bake in a moderate oven.
Corn Meal Muffins
Put one cup of milk and one of water in the double boiler, and when it is scalding stir in gradually one cup of corn meal. Stir till smooth and let it cook ten minutes. Add two teaspoonfuls of shortening and one of salt, and set it aside till cool. Then add the well-beaten yolks of two eggs, one teaspoonful of baking powder, and the beaten whites of the eggs. Bake in hot muffin pans.
New England Spider Corn Bread
Take one and one quarter cups of granulated corn meal, one teaspoonful of soda, and one teaspoonful of salt. Sift together and add two well-beaten eggs and two cups of sour milk or buttermilk. Put two tablespoonfuls of shortening in an iron frying-pan and set it on the top of the stove to melt. When hot pour in the corn mixture and set the pan back on the stove. Pour over it gently without mixing one cupful of cold sweet milk. Bake on the middle grate of the oven for about half an hour. It will be creamy when done. Run a knife round the edge of the frying-pan to loosen the cake and turn it over on to a cover. Put a large plate over it and reverse it and the cake is right side up and unbroken. Do not cut it till it is on the table. It must be eaten hot.
Cereal and Corn Bread
To one well-beaten egg add one and a quarter cups of buttermilk or sour milk. Sift together one cup of corn meal, one half cup of whole wheat flour, one teaspoonful of salt and one of baking powder, and one half teaspoonful of soda. Add this to the egg and milk and beat well; add one cup of cold cooked rice or any cooked cereal. Bake in two layer cake pans for half an hour. Take from the pans and pile one on the other, spreading butter between. Serve hot.
This can be made with sweet milk by substituting two teaspoonfuls of baking powder for the soda. It will make sixteen muffins if preferred that way.
Always use a little baking powder with the soda and sour milk; it makes the bread lighter.
Corn Meal Drop Biscuit
To one cup of corn meal add one cup of boiling water and stir till it is thick. Add one teaspoonful of salt and the same of sugar and butter. Mix well, and then stir in one half cup of milk. Sift three teaspoonfuls of baking powder with one cup of whole wheat flour and add it to the corn meal. The meal still being hot the mixture will be foamy. Add enough more flour to make a stiff dough and drop from a spoon on a buttered pan and bake in a good oven. If the dough is too thin they will spread and be flat when baked.
These may be made with rye flour instead of the wheat.
Corn Meal Biscuit
Pour one cup of boiling water over one cup of corn meal, preferably bolted meal. Stir well, and when it thickens add two tablespoonfuls of butter substitute and one teaspoonful of salt. Let it stand till cool. Sift together one cup of whole wheat flour and four teaspoonfuls of baking powder. Add to corn meal enough more whole wheat flour to make a dough that can be handled. Knead lightly and pat out three fourths of an inch thick. Cut with small biscuit cutter and bake in a brisk oven, about twenty minutes.
Barley Biscuit
Sift together one cup of barley flour, one cup of whole wheat flour, one teaspoonful of salt, and four teaspoonfuls of baking powder. Work in with two knives or with the fingers two tablespoonfuls of butter substitute or drippings. Add enough milk, about three fourths cup, to make a dough that can be handled. Roll out three fourths of an inch thick and bake in a good oven twenty-five minutes.
Oatmeal Muffins
To one cup of scalding milk add three fourths cup of rolled oats. Let them stand five minutes. Add one tablespoonful of shortening, one teaspoonful of salt, one and a half cups of whole wheat flour, in which have been sifted four teaspoonfuls of baking powder, and last of all one well-beaten egg. Bake in hot gem pans.
Blueberry Cake
Cream one tablespoonful of shortening with one cup of sugar. Add one well-beaten egg and beat well. Add one cup of milk and four cups of whole wheat flour, four teaspoonfuls of baking powder, and two cups of floured berries. Put in large shallow pan, sprinkle sugar over the top. Bake in good oven.
Rye and Indian Puffs
Mix together two thirds of a cup of corn meal and the same of rye meal, one teaspoonful of sugar, half a teaspoonful of salt. Beat the yolk of one egg very light and add it to one cup of milk. Add this gradually to the meal mixture and beat well. Beat the white of the egg till dry and fold it in quickly. Bake at once in hot muffin pans.
Old-Fashioned “Scalt Cake”
Take two cups of bolted corn meal, two teaspoonfuls of salt, and one teaspoonful of butter. Pour over this two and one half cups of boiling water and stir till it thickens. Spread it half an inch thick on a hot buttered griddle and cook twenty minutes. Spread the top with softened butter and turn the cake and bake twenty minutes on the other side.
Corn Dodgers (1)
Put into a bowl one and one half cups of corn meal, one teaspoonful of sugar, one teaspoonful of butter, and half a teaspoonful of salt. Pour over it, stirring all the time, one and one half cups of boiling water. When thoroughly mixed and thick form into cakes and fry in hot bacon fat.
Corn Dodgers (2)
To two cups of bolted corn meal add two cups of boiling water and stir till it thickens and looks cooked. Add one teaspoonful of salt and two tablespoonfuls of thick cream. Mix well and put in spoonfuls on a well-buttered and hot griddle. If all the directions have been followed, they will be stiff enough so it will be necessary to spread them with a knife to make them no more than half an inch thick. Before turning spread a little butter on the uncooked side or they will stick. It will take half an hour to cook them. These are delicious.
Whole Wheat Biscuit
Take two cups of whole wheat flour, four teaspoonfuls of baking powder, and one teaspoonful of salt sifted together. Work in three tablespoonfuls of shortening and add enough milk to make a dough that can be handled. Roll out three fourths of an inch thick and cut in two-inch squares. Bake in rather a hot oven.
Whole Wheat Popovers
Popovers must be baked either in stoneware cups or thick metal ones and they must be well greased and hissing hot.
Mix one and one half cups of sifted whole wheat flour and the same amount of milk to a smooth batter. Add two well-beaten eggs and half a teaspoonful of salt. Beat hard with an egg-beater for a few minutes and half fill the hot cups. These need quite a hot oven, but if it is too hot at first they will bake before they pop.
Whole Wheat Muffins (1)
Cream one quarter of a cup of shortening with one quarter of a cup of sugar. Add one well-beaten egg. Sift together one and a half cups of whole wheat flour, three teaspoonfuls of baking powder, and half a teaspoonful of salt. Add to the first mixture, alternating with one half cup of milk. Bake in muffin pans about half an hour.
Whole Wheat Muffins (2)
Sift together three and one half cups of whole wheat flour, two tablespoonfuls of baking powder, one teaspoonful of salt, and a quarter of a cup of sugar. Add gradually one and one third cups of milk and one well-beaten egg; add last of all three tablespoonfuls of melted shortening. Bake in muffin pans.
Oatmeal Gems
Soak overnight two cups of rolled oats in two cups of sour milk. In the morning add two well-beaten eggs, one teaspoonful of salt, one teaspoonful of soda sifted with one cup of rye flour. Beat well and bake in hot muffin pans.
Oatmeal Muffins (1)
To one cup of cold oatmeal, thoroughly mixed with one cup of milk, add one teaspoonful of salt,—unless the oatmeal was already salted, then use less,—one well-beaten egg, one and one half cups of whole wheat flour, and three teaspoonfuls of baking powder. These can be made without the egg. No shortening is necessary.
Oatmeal Muffins (2)
Soak two cups of rolled oats overnight in one and one half cups of sour milk. In the morning add one tablespoonful of melted shortening, one tablespoonful of sugar, one well-beaten egg, one teaspoonful of soda, one half teaspoonful of salt, and one cup of whole wheat or graham flour. Bake in hot muffin pans in a hot oven.
Oatmeal and Rye Muffins
To one cup of cooked oatmeal, mixed with one cup of milk, add one cup of rye flour, one half teaspoonful of salt, and three teaspoonfuls of baking powder. Bake in hissing hot muffin pans.
When cooked cereal is used, it is difficult to say just how much liquid to use because the cereal may be more or less moist.
Rye Muffins
Sift together one cup of rye flour, three teaspoonfuls of baking powder, and one half teaspoonful of salt. Add one cup of rye meal and mix with one and a half cups of milk. Bake in hot muffin pans.
If a richer muffin is desired add one tablespoonful of shortening and a well-beaten egg.
Rye Popovers
To have popovers pop they must be baked in either thick stoneware cups or in thick iron or aluminum muffin pans which should be cup-shaped.
Sift together one teaspoonful of sugar, one teaspoonful of salt, and one and a half cups of rye flour. Stir in gradually one and a half cups of milk. Beat two eggs very light and add to the batter, and beat with an egg-beater for three minutes. Half fill hissing hot muffin cups and bake in a hot oven.
Graham Muffins
Mix together one cup of graham meal, three quarters of a cup of whole wheat flour, one quarter of a cup of sugar, one teaspoonful of salt, and four teaspoonfuls of baking powder. Add gradually one cup of milk and one well-beaten egg, and last of all three tablespoonfuls of melted shortening, beat well and bake in a hot oven.
Rice Flour Biscuit
Take one cup of whole wheat flour, one cup of rice flour, one half teaspoonful of salt, and three teaspoonfuls of baking powder sifted together. Add two tablespoonfuls of shortening and work it into the flour. When well mixed add enough milk to make a soft dough. Drop by spoonfuls upon a baking sheet and bake in a brisk oven.
Sweet Potato Biscuits
To three quarters of a cup of sweet potato that has been cooked and rubbed through a sieve add two cups of whole wheat flour, one teaspoonful of salt, three teaspoonfuls of baking powder. Work in two tablespoonfuls of shortening and add enough sweet milk to make a dough that can be handled. Roll out three fourths of an inch thick. Cut and bake in a hot oven. Serve hot. These are especially good with coffee.
Potato Cakes
Mash four large hot boiled potatoes with one tablespoonful of shortening, one cup of sweet milk, and a little salt. Sift together one cup of whole wheat flour and two teaspoonfuls of baking powder and add to the potato mixture. If not stiff enough to roll out, add a little more flour. Cut in cakes with a biscuit cutter and bake brown. Serve very hot.
Whole Wheat Shortcake
Take two cups of whole wheat flour sifted, with four teaspoonfuls of baking powder and one teaspoonful of salt. Work in two tablespoonfuls of shortening, and add milk enough to make as soft a dough as can be handled. Work slightly on the board and divide into two parts. Pat them out into rounds to fit a round pan or pie plate. Put one in the plate and spread with butter and put the other on top. Bake and split where the butter was put. Use with berries, peaches, or with creamed chicken or oysters.