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The Whitehouse Cookbook (1887) written by Mrs. F.L. Gillette

M >> Mrs. F.L. Gillette >> The Whitehouse Cookbook (1887)




Two quarts of sifted flour, a teaspoonful of salt, a tablespoonful of
sweet lard, one egg; make up with half a pint of milk, or if milk is
not to be had, plain water will answer; beat well until the dough
blisters and cracks; pull off a two-inch square of the dough; roll it
into a ball with the hand; flatten, stick with a fork, and bake in a
quick oven.

It is not beating hard that makes the biscuit nice, but the regularity
of the motion. Beating hard, the old cooks say, _kills_ the dough.

_An old-fashioned Southern Recipe._


POTATO BISCUIT.

Boil six good-sized potatoes with their jackets on; take them out with
a skimmer, drain and squeeze with a towel to ensure being dry; then
remove the skin, mash them perfectly free from lumps, add a
tablespoonful of butter, one egg and a pint of sweet milk. When cool,
beat in half a cup of yeast. Put in just enough flour to make a stiff
dough. When this rises, make into small cakes. Let them rise the same
as biscuit and bake a delicate brown.

This dough is very fine dropped into meat soups for pot-pie.


VINEGAR BISCUITS.

Take two quarts of flour, one large tablespoonful of lard or butter,
one tablespoonful and a half of vinegar and one teaspoonful of soda;
put the soda in the vinegar and stir it well; stir in the flour; beat
two eggs very light and add to it; make a dough with warm water stiff
enough to roll out, and cut with a biscuit-cutter one inch thick and
bake in a _quick_ oven.

[Illustration:]


GRAFTON MILK BISCUITS.

Boil and mash two white potatoes; add two teaspoonfuls of brown sugar;
pour boiling water over these, enough to soften them. When tepid, add
one small teacupful of yeast; when light, warm three ounces of butter
in one pint of milk, a little salt, a third of a teaspoonful of soda
and flour enough to make stiff sponge; when risen, work it on the
board, put it back in the tray to rise again; when risen, roll into
cakes and let them stand half an hour. Bake in a _quick_ oven. These
biscuits are fine.


SALLY LUNN.

Warm one-half cupful of butter in a pint of milk; add a teaspoonful of
salt, a tablespoonful of sugar, and seven cupfuls of _sifted_ flour;
beat thoroughly and when the mixture is blood warm, add four beaten
eggs and last of all, half a cup of good lively yeast. Beat hard until
the batter breaks in blisters. Set it to rise over night. In the
morning, dissolve half a teaspoonful of soda, stir it into the batter
and turn it into a well-buttered, shallow dish to rise again about
fifteen or twenty minutes. Bake about fifteen to twenty minutes.

The cake should be torn apart, not cut; cutting with a knife makes
warm bread heavy. Bake a light brown. This cake is frequently seen on
Southern tables.


SALLY LUNN. (Unfermented.)

Rub a piece of butter as large as an egg into a quart of flour; add a
tumbler of milk, two eggs, three tablespoonfuls of sugar, three
tablespoonfuls of baking powder and a teaspoonful of salt. Scatter the
baking powder, salt and sugar into the flour; add the eggs, the
butter, melted, the milk. Stir all together and bake in well-greased
round pans. Eat warm with butter.


LONDON HOT-CROSS BUNS.

Three cups of milk, one cup of yeast, or one cake of compressed yeast
dissolved in a cup of tepid water, and flour enough to make a thick
batter; set this as a sponge over night. In the morning add half a cup
of melted butter, one cup of sugar, half a nutmeg grated, one
saltspoonful of salt, half a teaspoonful of soda, and flour enough to
roll out like biscuit. Knead well and set to rise for five hours. Roll
the dough half an inch thick; cut in round cakes and lay in rows in a
buttered baking-pan, and let the cakes stand half an hour, or until
light; then put them in the oven, having first made a deep cross on
each with a knife. Bake a light brown and brush over with white of egg
beaten stiff with powdered sugar.


RUSKS, WITH YEAST.

In one large coffeecup of warm milk dissolve half a cake of compressed
yeast, or three tablespoonfuls of home-made yeast; to this add three
well-beaten eggs, a small cup of sugar and a teaspoonful of salt; beat
these together. Use flour enough to make a smooth, light dough, let it
stand until very light, then knead it in the form of biscuits; place
them on buttered tins and let them rise until they are almost up to
the edge of the tins; pierce the top of each one and bake in a quick
oven. Glaze the top of each with sugar and milk, or the white of an
egg, before baking. Some add dried currants, well-washed and dried in
the oven.


RUSKS.

Two cups of raised dough, one of sugar, half a cup of butter, two
well-beaten eggs, flour enough to make a stiff dough; set to rise, and
when light mold into high biscuit and let rise again; rub damp sugar
and cinnamon over the top and place in the oven. Bake about twenty
minutes.


RUSKS. (Unfermented.)

Three cups of flour sifted, three teaspoonfuls of baking powder, one
teaspoonful of salt, three tablespoonfuls of sugar, two tablespoonfuls
of butter, three eggs, half a nutmeg grated and a teaspoonful of
ground cinnamon, two small cups of milk; sift together salt, flour,
sugar and baking powder; rub in the butter cold; add the milk, beaten
eggs and spices; mix into a soft dough, break off pieces about as
large as an egg, roll them under the hands into round balls, rub the
tops with sugar and water mixed, and then sprinkle dry sugar over
them. Bake immediately.


SCOTCH SCONES.

Thoroughly mix, while dry, one quart of sifted flour, loosely
measured, with two heaping teaspoonfuls of baking powder; then rub
into it a tablespoonful of cold butter and a teaspoonful of salt. Be
sure that the butter is well worked in. Add sweet milk enough to make
a _very_ soft paste. Roll out the paste about a quarter of an inch
thick, using plenty of flour on the paste-board and rolling pin. Cut
it into triangular pieces, each side about four inches long. Flour the
sides and bottom of a biscuit tin, and place the pieces on it. Bake
immediately in a quick oven from twenty to thirty minutes. When half
done, brush over with sweet milk. Some cooks prefer to bake them on a
floured griddle, and cut them a round shape the size of a saucer, then
scarred across to form four quarters.


CRACKNELS.

Two cups of rich milk, four tablespoonfuls of butter and a gill of
yeast, a teaspoonful of salt; mix warm, add flour enough to make a
light dough. When light, roll thin and cut in long pieces three inches
wide, prick well with a fork and bake in a slow oven. They are to be
mixed rather hard and rolled very thin, like soda crackers.


RAISED MUFFINS. No. 1.

Make a batter of one pint of sweet milk, one teaspoonful of sugar, one
of salt, a tablespoonful of butter or sweet lard and a half cup of
yeast; add flour enough to make it moderately thick; keep it in a
warm, _not hot_, place until it is quite light, then stir in one or
two well-beaten eggs, and half a teaspoonful of soda, dissolved in a
little warm water. Let the batter stand twenty-five or thirty minutes
longer to rise a little, turn into well-greased muffin-rings or
gem-pans, and bake in a quick oven.

To be served hot and torn open, instead of cut with a knife.


RAISED MUFFINS. No. 2.

Three pints of flour, three eggs, a piece of butter the size of an
egg, two heaping teaspoonfuls of white sugar, one-half cake of
compressed yeast and a quart of milk; warm the milk with the butter in
it; cool a little, stir in the sugar and add a little salt; stir this
gradually into the flour, then add the eggs well beaten; dissolve the
yeast in half a cup of lukewarm water and add to the other
ingredients; if the muffins are wanted for luncheon, mix them about
eight o'clock in the morning; if for breakfast, set them at ten
o'clock at night; when ready for baking, stir in half a teaspoonful of
soda dissolved in a teaspoonful of hot water; butter the muffin-rings
or gem-irons and bake in a quick oven.


EGG MUFFINS. (Fine.)

One quart of flour, sifted twice; three eggs, the whites and yolks
beaten separately, three teacups of sweet milk, a teaspoonful of salt,
a tablespoonful of sugar, a large tablespoonful of lard or butter and
two heaping teaspoonfuls of baking powder. Sift together flour,
sugar, salt and baking powder; rub in the lard cold, add the beaten
eggs and milk; mix quickly into a smooth batter, a little firmer than
for griddle-cakes. Grease well some muffin-pans and fill them
two-thirds full. Bake in a hot oven fifteen or twenty minutes. These
made of cream, omitting the butter, are excellent.


PLAIN MUFFINS.

One egg well beaten, a tablespoonful of butter and a tablespoonful of
sugar, with a teaspoonful of salt, all beaten until very light. One
cup of milk, three of sifted flour and three teaspoonfuls of baking
powder. One-half Graham and one-half rye meal may be used instead of
wheat flour, or two cups of corn meal and one of flour.

Drop on well-greased patty-pans and bake twenty minutes in a rather
quick oven, or bake on a griddle in muffin-rings.


MUFFINS WITHOUT EGGS.

One quart of buttermilk, a teaspoonful of soda dissolved in the milk,
a little salt, and flour enough to make a stiff batter. Drop in hot
gem-pans and bake in a quick oven. Two or three tablespoonfuls of sour
cream will make them a little richer.


TENNESSEE MUFFINS.

One pint of corn meal, one pint of flour, one tablespoonful of sugar,
one teaspoonful of salt, three of baking powder, one tablespoonful of
lard or butter, two eggs and a pint of milk. Sift together corn meal,
flour, sugar, salt and powder; rub in lard or butter cold, and eggs
beaten and milk; mix into batter of consistency of cup-cake;
muffin-rings to be cold and well greased, then fill two-thirds full.
Bake in hot oven fifteen minutes.


CORN MEAL MUFFINS. (Without Eggs.)

One cup of flour, one cup of corn meal, two tablespoonfuls of sugar,
water to make a thick batter, or sour milk is better; mix at night; in
the morning add two tablespoonfuls of melted butter and one
teaspoonful of soda; bake in cake rounds.


HOMINY MUFFINS.

Two cups of boiled hominy; beat it smooth, stir in three cups of sour
milk, half a cup of melted butter, two teaspoonfuls of salt, two
tablespoonfuls of sugar; add three eggs well beaten, one teaspoonful
of soda dissolved in hot water, two cups of flour. Bake quickly.

Rice muffins may be made in the same manner.


GRAHAM GEMS. No. 1.

Two cupfuls of Graham flour, one cupful of wheat flour, two
teaspoonfuls of baking powder, a tablespoonful of sugar, one of salt
and one well-beaten egg.

Mix with sweet milk to make a thin batter; beat it well. Bake in
gem-irons; have the irons well greased; fill two-thirds full and bake
in a hot oven. Will bake in from fifteen to twenty minutes.


GRAHAM GEMS. No. 2.

Three cups of sour milk, one teaspoonful of soda, one of salt, one
tablespoonful of brown sugar, one of melted lard or butter, one or two
beaten eggs; to the egg add the milk, then the sugar and salt, then
the Graham flour (with the soda mixed in), together with the lard or
butter; make a stiff batter, so that it will _drop_, not pour, from
the spoon. Have the gem-pans very hot, fill and bake fifteen minutes
in a hot oven.

The same can be made of sweet milk, using three teaspoonfuls of baking
powder instead of soda, and if you use sweet milk, put in no
shortening. Excellent.

Muffins of all kinds should only be cut just around the edge, then
pulled open with the fingers.


PLAIN GRAHAM GEMS.

Two cupfuls of the best Graham meal, two of water, fresh and cold, or
milk and water, and a little salt. Stir briskly for a minute or two.
Have the gem-pan, hot and well greased, on the top of the stove while
pouring in the batter. Then place in a very hot oven and bake forty
minutes. It is best to check the heat a little when they are nearly
done. As the best prepared gems may be spoiled if the heat is not
sufficient, care and judgment must be used in order to secure this
most healthful as well, as delicious bread.


WAFFLES.

Take a quart of flour and wet it with a little sweet milk that has
been boiled and cooled, then stir in enough of the milk to form a
thick batter. Add a tablespoonful of melted butter, a teaspoonful of
salt, and yeast to raise it. When light add two well-beaten eggs, heat
your waffle-iron, grease it well and fill it with the batter. Two or
three minutes will suffice to bake on one side; then turn the iron
over, and when brown on both sides the cake is done. Serve
immediately.


CONTINENTAL HOTEL WAFFLES.

Put into one quart of sifted flour three teaspoonfuls of baking
powder, one teaspoonful of salt, one of sugar, all thoroughly stirred
and sifted together; add a tablespoonful of melted butter, six
well-beaten eggs and a pint of sweet milk; cook in waffle-irons heated
and well greased. Serve hot.


NEWPORT WAFFLES.

Make one pint of Indian meal into mush in the usual way. While hot,
put in a small lump of butter and a dessertspoonful of salt. Set the
mush aside to cool. Meanwhile, beat separately till very light the
whites and yolks of four eggs. Add the eggs to the mush, and cream in
gradually one quart of wheaten flour. Add half a pint of buttermilk,
or sour cream, in which has been dissolved half a teaspoonful of
carbonate of soda. Lastly, bring to the consistency of thin batter by
the addition of sweet milk. Waffle-irons should be put on to heat an
hour in advance, that they may be in the proper condition for baking
as soon as the batter is ready. Have a brisk fire, butter the irons
thoroughly, but with nicety, and bake quickly. Fill the irons only
half full of batter, that the waffles may have room to rise.


CREAM WAFFLES.

One pint of sour cream, two eggs, one pint of flour, one tablespoonful
of corn meal, one teaspoonful of soda, half a teaspoonful of salt.
Beat the eggs separately, mix the cream with the beaten yolks, stir in
the flour, corn meal and salt; add the soda dissolved in a little
sweet milk, and, lastly, the whites beaten to a stiff froth.


RICE WAFFLES. No. 1.

One quart of flour, half a teaspoonful of salt, one teaspoonful of
sugar, two teaspoonfuls of baking powder, one large tablespoonful of
butter, two eggs, one and a half pints of milk, one cupful of hot
boiled rice. Sift the flour, salt, sugar and baking powder well
together; rub the butter into the flour; beat the eggs well,
separately, and add the stiff whites last of all.


RICE WAFFLES. No. 2.

Rub through a sieve one pint of boiled rice, add it to a tablespoonful
of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of
baking powder. Beat separately the yolks and whites of three eggs; add
to the yolks a cup and a half of milk, work it into the flour, then
add an ounce of melted butter; beat the whites of eggs thoroughly; mix
the whole together. Heat the waffle-iron and grease it evenly; pour
the batter into the half of the iron over the range until nearly
two-thirds full, cover, allow to cook a moment, then turn and brown
slightly on the other side.


GERMAN RICE WAFFLES.

Boil a half pound of rice in milk until it becomes thoroughly soft
Then remove it from the fire, stirring it constantly, and adding, a
little at a time, one quart of sifted flour, five beaten eggs, two
spoonfuls of yeast, a half pound of melted butter, a little salt and a
teacupful of warm milk. Set the batter in a warm place, and, when
risen, bake in the ordinary way.


BERRY TEA-CAKES.

Nice little tea-cakes to be baked in muffin-rings are made of one cup
of sugar, two eggs, one and a half cups of milk, one heaping
teaspoonful of baking powder, a piece of butter the size of an egg and
flour sufficient to make a stiff batter. In this batter stir a pint
bowl of fruit--any fresh are nice--or canned berries with the juice
poured off. Serve while warm and they are a dainty addition to the
tea-table. Eaten with butter.


RYE DROP-CAKES.

One pint of warm milk, with half a teaspoonful of soda dissolved in
it, a little salt, four eggs well beaten, and rye flour enough to make
a thin batter; bake in small cups, buttered, and in a hot oven, or in
small cakes upon a hot griddle.


WHEAT DROP-CAKES.

One pint of cream, six eggs well beaten, a little salt, and wheat
flour enough to make a thin batter; bake in little cups buttered and
in a hot oven fifteen minutes.


POP-OVERS.

Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful
of butter, one teaspoonful of salt, bake in cups in a quick oven
fifteen minutes. Serve hot with a sweet sauce.


FLANNEL CAKES. (With Yeast.)

Heat a pint of sweet milk and into it put two heaping tablespoonfuls
of butter, let it melt, then add a pint of cold milk and the
well-beaten yolks of four eggs--placing the whites in a cool place;
also, a teaspoonful of salt, four tablespoonfuls of home-made yeast
and sufficient flour to make a stiff batter; set it in a warm place to
rise; let it stand three hours or over night; before baking add the
beaten whites; bake like any other griddle-cakes. Be sure to make the
batter stiff enough, for flour must not be added after it has risen,
unless it is allowed to rise again. These, half corn meal and half
wheat, are very nice.


FEATHER GRIDDLE-CAKES. (With Yeast.)

Make a batter, at night, of a pint of water or milk, a teaspoonful of
salt, and half a teacupful of yeast; in the morning, add to it one
teacupful of thick, sour milk, two eggs well beaten, a level
tablespoonful of melted butter, a level teaspoonful of soda and flour
enough to make the consistency of pancake batter; let stand twenty
minutes, then bake.

This is a convenient way, when making sponge for bread over night,
using some of the sponge.


WHEAT GRIDDLE-CAKES.

Three cups of flour, one teaspoonful of salt, three teaspoonfuls of
baking powder sifted together; beat three eggs and add to three
cupfuls of sweet milk, also a tablespoonful of melted butter; mix all
into a smooth batter, as thick as will run in a stream from the lips
of a pitcher. Bake on a well-greased, hot griddle, a nice light
brown. Very good.


SOUR MILK GRIDDLE-CAKES.

Make a batter of a quart of sour milk and as much sifted flour as is
needed to thicken so that it will run from the dish; add two beaten
eggs, a teaspoonful of salt, a tablespoonful of melted butter, and a
level teaspoonful of soda dissolved in a little milk or cold water,
added last; then bake on a hot griddle, well greased, brown on both
sides.


CORN MEAL GRIDDLE-CAKES. (With Yeast.)

Stir into one quart of boiling milk three cups of corn meal; after it
cools add one cup of white flour, a teaspoonful of salt and three
tablespoonfuls of home-made yeast. Mix this over night. In the morning
add one tablespoonful of melted butter or lard, two beaten eggs and a
teaspoonful of soda dissolved in a little water.

This batter should stand a few minutes, after adding the butter and
soda, that it should have time to rise a little; in the meantime the
griddle could be heating. Take a small stick like a good-sized skewer,
wind a bit of cloth around the end of it, fasten it by winding a piece
of thread around that and tying it firm. Melt together a tablespoonful
of butter and lard. Grease the griddle with this. Between each batch
of cakes, wipe the griddle off with a clean paper or cloth and grease
afresh. Put the cakes on by spoonfuls, or pour them carefully from a
pitcher, trying to get them as near the same size as possible. As soon
as they begin to bubble all over turn them, and cook on the other side
till they stop puffing. The second lot always cooks better than the
first, as the griddle becomes evenly heated.


CORN MEAL GRIDDLE-CAKES.

Scald two cups of sifted meal, mix with a cup of wheat flour and a
teaspoonful of salt. Add three well-beaten eggs; thin the whole with
sour milk enough to make it the right consistency. Beat the whole till
very light and add a teaspoonful of baking soda dissolved in a little
water. If you use sweet milk, use two large teaspoonfuls of baking
powder instead of soda.


GRIDDLE-CAKES. (Very Good.)

One quart of Graham flour, half a pint of Indian meal, one gill of
yeast, a teaspoonful of salt; mix the flour and meal, pour on enough
warm water to make batter rather thicker than that for buckwheat
cakes, add the yeast, and when light bake on griddle not too hot.


GRAHAM GRIDDLE-CAKES.

Mix together dry two cups of Graham flour, one cup wheat flour, two
heaping teaspoonfuls of baking powder and one teaspoonful of salt.
Then add three eggs well beaten, one tablespoonful of lard or butter
melted and three cups of sweet milk. Cook immediately on a hot
griddle.


BREAD GRIDDLE-CAKES.

One quart of milk, boiling hot; two cups fine bread crumbs, three
eggs, one tablespoonful melted butter, one-half teaspoonful salt,
one-half teaspoonful soda dissolved in warm water; break the bread
into the boiling milk, and let stand for ten minutes in a covered
bowl, then beat to a smooth paste; add the yolks of the eggs well
whipped, the butter, salt, soda, and finally the whites of the eggs
previously whipped stiff, and add half of a cupful of flour. These can
also be made of sour milk, soaking the bread in it over night and
using a little more soda.


RICE GRIDDLE-CAKES.

Two cupfuls of cold boiled rice, one pint of flour, one teaspoonful
sugar, one-half teaspoonful salt, one and one-half teaspoonfuls baking
powder, one egg, a little more than half a pint of milk. Sift together
flour, sugar, salt and powder; add rice free from lumps, diluted with
beaten egg and milk; mix into smooth batter. Have griddle well heated,
make cakes large, bake nicely brown, and serve with maple syrup.


POTATO GRIDDLE-CAKES.

Twelve large potatoes, three heaping tablespoonfuls of flour, one
teaspoonful of baking powder, one-half teaspoonful salt, one or two
eggs, two teacupfuls of boiling milk. The potatoes are peeled, washed
and grated into a little cold water (which keeps them white), then
strain off water and pour on boiling milk, stir in eggs, salt and
flour, mixed with the baking powder; if agreeable, flavor with a
little fine chopped onion; bake like any other pancakes, allowing a
little more lard or butter. Serve with stewed or preserved fruit,
especially with huckleberries.


GREEN CORN GRIDDLE-CAKES.

One pint of milk, two cups grated green corn, a little salt, two eggs,
a teaspoonful of baking powder, flour sufficient to make a batter to
fry on the griddle. Butter them hot and serve.


HUCKLEBERRY GRIDDLE-CAKES.

Made the same as above, leaving out one cup of milk, adding one
tablespoonful of sugar and a pint of huckleberries rolled in flour.
Blackberries or raspberries can be used in the same manner.


FRENCH GRIDDLE-CAKES.

Beat together until smooth six eggs and a pint sifted flour; melt one
ounce of butter and add to the batter, with one ounce of sugar and a
cup of milk; beat until smooth; put a tablespoonful at a time into a
frying pan slightly greased, spreading the batter evenly over the
surface by tipping the pan about; fry to a light brown; spread with
jelly, roll up, dust with powdered sugar and serve hot.


RAISED BUCKWHEAT CAKES.

Take a small crock or large earthen pitcher, put into it a quart of
warm water or half water and milk, one heaping teaspoonful of salt;
then stir in as much buckwheat flour as will thicken it to rather a
stiff batter; lastly, add half a cup of yeast; make it smooth, cover
it up warm to rise over night; in the morning add a small, level
teaspoonful of soda dissolved in a little warm water; this will remove
any sour taste, if any, and increase the lightness.

Not a few object to eating buckwheat, as its tendency is to thicken
the blood, and also to produce constipation; this can be remedied by
making the batter one-third corn meal and two-thirds buckwheat, which
makes the cakes equally as good. Many prefer them in this way.


BUCKWHEAT CAKES WITHOUT YEAST.

Two cups of buckwheat flour, one of wheat flour, a little salt, three
teaspoonfuls baking powder; mix thoroughly and add about equal parts
of milk and water until the batter is of the right consistency then
stir until free from lumps. If they do not brown well, add a little
molasses.


BUCKWHEAT CAKES.

Half a pint of buckwheat flour, a quarter of a pint of corn meal, a
quarter of a pint of wheat flour, a little salt, two eggs beaten very
light, one quart of new milk (made a little warm and mixed with the
eggs before the flour is put in), one tablespoonful of butter or sweet
lard, two large tablespoonfuls of yeast. Set it to rise at night for
the morning. If in the least sour, stir in before baking just enough
soda to correct the acidity. A very nice, but more expensive, recipe.


SWEDISH GRIDDLE-CAKES.

One pint of white flour, sifted; six eggs, whites and yolks beaten
separately to the utmost; one saltspoonful of salt; one saltspoonful
of soda dissolved in vinegar; milk to make a thin batter.

Beat the yolks light, add the salt, soda, two cupfuls of milk, then
the flour and beaten whites alternately; thin with more milk if
necessary.


CORN MEAL FRITTERS.

One pint of sour milk, one teaspoonful of salt, three eggs, one
tablespoonful of molasses or sugar, one handful of flour, and corn
meal enough to make a stiff batter; lastly, stir in a small
teaspoonful of soda, dissolved in a little warm water.