Vintage Recipes - Breads and Sandwiches

 

 

 

Quick Nut Loaf

Spoon Bread

Corn Bread

Biscuits

 

Muffins

Yeast Rolls

Waffles

Pop-overs

Griddlecakes

Hot Fish Sandwiches

Hot Meat Salad Sandwiches

French-Toasted Sandwiches

 

 

 

 

 

 

Quick Nut Loaf

 

2 1/2 cups sifted flour

2 tablespoons sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup milk

2 eggs, beaten

4 tablespoons melted table fat

1 cup chopped nuts

 

Sift together flour, sugar, baking powder, salt, and cinnamon.

 

Add milk to eggs.

 

Stir liquids into dry ingredients and mix just until smooth.

 

Stir in the melted fat and nuts.

 

Pour into a greased loaf pan.  Let stand 20 minutes.

 

Bake at 350F (moderate oven) about 1 hour.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Spoon Bread

 

1/2 cup corn meal

1 cup cold water

1/2 teaspoon salt

1/2 cup milk

1 egg, beaten

1 tablespoon melted fat

 

Mix corn meal with the water, add the salt.  Boil 5 minutes, stirring constantly.

 

Stir the milk into the hot corn meal mixture, then stir in the egg.  Add the fat last.

 

Pour the batter into a hot greased baking dish or pan.

 

Bake at 400F (hot oven) about 40 minutes, or until firm and well browned over the top.

 

Serve from the baking dish.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Corn Bread

 

2 cups corn meal

1/4 teaspoon soda

2 teaspoons baking powder

1 teaspoon salt

2 eggs, beaten

2 cups sour milk

2 tablespoons melted fat

 

Sift together dry ingredients.  Add eggs to milk and stir into dry ingredients.  Add melted fat.

 

Pour into a hot greased pan about 8 inches square and bake at 425F (hot oven) 20 to 30 minutes.

 

8 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Biscuits

 

2 cups sifted flour

2 teaspoons baking powder

3/4 teaspoon salt

1/3 cup fat

About 3/4 cup milk

 

Sift flour, baking powder, and salt together.  Cut or rub in fat until well blended.

 

Slowly mix in milk, using just enough to make dough that is soft but not sticky.

 

Turn dough onto a floured board and knead a few strokes.  Roll or pat to 3/4" thickness.  Cut with a biscuit cutter or cut into squares with a knife.

 

Place on a baking sheet and bake at 450F (very hot oven) about 15 minutes.

 

Makes about sixteen 2-inch biscuits.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Muffins

 

2 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 egg, beaten

1 cup milk

1/4 cup fat, melted

 

Sift together flour, baking powder, salt, and sugar

 

Combine egg, milk, and fat.  Add to the dry ingredients all at once, stirring only enough to moisten.

 

Fill greased muffin pans two-thirds full.

 

Bake at 400F (hot oven) about 20 minutes.

 

Makes about 12 medium-sized muffins.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Yeast Rolls

 

1 cake compressed yeast

1/4 cup lukewarm water

1/4 cup sugar

1/4 cup fat

1 teaspoon salt

1 cup scalded milk

1 egg, beaten

About 4 cups sifted flour

 

Soften yeast in water.  Add 1/2 teaspoon sugar.

 

Add fat, rest of sugar, and salt to hot milk.  Stir until sugar is dissolved.

 

Cool, then ad egg.  Stir in softened yeast.

 

Stir flour into liquid ingredients until well mixed.  Turn dough out onto lightly floured board.

 

Knead quickly until smooth and elastic.  Form into smooth ball.

 

Place ball of dough in greased bowl and turn over once or twice to grease the surface.

 

Cover and let rise in warm place (about 85F) until double in bulk - about 1 hour.

 

Turn out onto board, knead well again, and shape as desired.  Place in a greased pan or on a baking sheet.  Let rise and bake at 400F (hot oven) 15 to 20 minutes.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Waffles

 

1 1/2 cups sifted flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

2 eggs, separated

1 cup milk

2 tablespoons melted fat

 

Sift dry ingredients together.  Beat the egg yolks and whites separately.

 

Combine egg yolks milk, and fat.  Mix with dry ingredients, stirring only until the batter is smooth.

 

Fold in beaten egg whites.  Bake in a hot waffle baker.

 

Makes 4 waffles.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Pop-overs

 

2 eggs, beaten

1 cup milk

1 tablespoon melted fat

1 cup sifted flour

1/4 teaspoon salt

 

Grease heavy baking cups (glass, earthenware, iron, or enamel); heat in oven.

 

Combine eggs, milk, and fat.  Add flour and salt and beat with egg beater until well blended.

 

Fill hot cups half full.  Bake at once at 450F (very hot oven) 30 minutes.  Reduce heat to 350F (moderate oven) and bake 15 minutes longer.

 

Makes 8 to 12 pop-overs.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Griddlecakes

 

1 1/2 cups sifted flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon sugar

1 egg, beaten

1 cup milk

2 tablespoons melted fat

 

Sift dry ingredients together.

 

Combine the egg, milk, and fat.  Add gradually to the dry ingredients; stir only until batter is smooth.

 

Drop by spoonfuls onto a hot greased griddle.  Cook slowly until the surface is covered with bubbles, turn, and cook until the bottom is well browned.

 

Makes about 18 medium-sized griddlecakes.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Hot Fish Sandwiches

 

1 tablespoon fat

1 1/2 tablespoons minced green pepper

1 tablespoon minced onion

2 eggs, slightly beaten

1/4 cup milk

1/2 teaspoon salt

3/4 cup flaked canned or cooked fish

Toasted rolls

 

Heat the fat and cook the green pepper and onion in it until they are tender.

 

Combine remaining ingredients and add to vegetables.  Cook over low heat or boiling water, stirring constantly, until thick and creamy.

 

Serve hot on toasted rolls.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Hot Meat Salad Sandwiches

 

1 cup ground cooked meat

1 tablespoon chopped pickle

1 tablespoon chopped onion

3 tablespoons salad dressing

Salt and pepper to taste

4 slices of bread

Softened table fat

 

Mix meat, pickle, onion, and salad dressing.  Add salt and pepper.

 

Toast bread on one side.  Spread untoasted side with table fat and salad mixture.

 

Put sandwiches on broiler rack and broil until meat mixture bubbles and browns.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

French-Toasted Sandwiches

 

Many meat, cheese, and peanut butter sandwiches are good french-toasted.

 

Dip sandwiches in egg-milk mixture (1 egg beaten with 2 tablespoons of milk is enough for 4 sandwiches.)

 

Do not soak the bread.

 

Brown slowly on both sides in a little hot fat.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955