COTTAGE LOAF.
- 2 lbs. flour
- 2 moderate dessertspoonfuls of Edmonds’ Prize Baking Powder
- ½ teaspoonful salt
- 1 pint milk
Mix the baking powder and salt thoroughly with the flour, and work into light dough with milk. Bake in quick oven.
AERATED BREAD.
To every cup of flour add a heaped teaspoonful of Edmonds’ Prize Baking Powder, with a pinch of salt, thoroughly mix while in a dry state, then pour on gradually about half pint of cold water or milk; mix quickly but thoroughly into dough of the usual consistence. Do not knead it more than necessary to mix it perfectly. Make into small loaves, and place immediately in quick oven. (When fully risen open door to let out the steam just a second).
BROWN BREAD.
- 2 breakfastcups of wheatmeal
- 1 small cup flour
- 1 teaspoon sugar
- 2 heaped teaspoons Edmonds’ Baking Powder
- 1 small teaspoon salt
- 1 tablespoonful butter
- 1 breakfastcup milk and water
Mix all the ingredients with the milk and water into dough, turn out and flatten with hand, inch thick, cut four lines across the top, and prick with fork. Bake about 20 minutes.
RICE PUDDING (Without Eggs).
Stir sufficient rice in boiling water, let boil quarter of an hour, then drain water off, stirring into the boiled rice a cupful of milk and dessertspoonful of sugar. Make a custard (see direction for Custard, page 41), put the rice into a dish, mix thoroughly with the custard while hot. Grate nutmeg on top; bake as usual.