The Rumford cook book / by Fannie Merritt Farmer.

  • Fannie Farmer
Date:
[1910?]
Catalogue details

Licence: Public Domain Mark

Credit: The Rumford cook book / by Fannie Merritt Farmer. Source: Wellcome Collection.

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    Corn Griddles 13 cup corn meal 1 level teaspoon salt 114 cups boiling water 14 cup sugar 1. cup milk l egg, well-beaten 114 level cups flour 2 tablespoons melted butter, 4 level teaspoons Rumford or butter substitute. baking powder Cook the meal in the boiling water five minutes. Turn into a bowl and add the milk. Sift together thoroughly the flour, baking powder, salt and sugar, and add to the meal mix- ture, then add the egg and shortening. Fry as Griddle Cakes. Entire Wheat Griddle Cakes 1 cup entire wheat flour 1 level teaspoon salt 1 level cup flour 3 level tablespoons sugar 3 level teaspoons Rumford l egg baking powder 14% cups milk 1 tablespoon melted butter, or butter substitute. Sift together thoroughly the flour, baking powder, salt and sugar. Beat egg, add milk, and pour slowly on first mixture. Beat thoroughly, and add shortening. Drop by spoonfuls ona greased hot griddle and cook on one side. When puffed (full of bubbles) and cooked on edges, turn and cook the other side. Serve with butter and maple syrup. Flour Drop Cakes legg 216 level teaspoons Rumford 144 cup sugar baking powder 46 cup milk 1¢ level teaspoon salt 1% level cups flour 1 teaspoon melted butter, or butter substitute. Beat the egg until very light, add the sugar and continue beating. Add the milk, then the flour, baking powder and salt sifted together thoroughly, and the shortening. Drop by spoon- fils into hot new fat, drain on brown paper and serve hot. Rye Drop Cakes 2%, cup rye flour 1 level teaspoon salt % cup flour 46 cup milk 214 level teaspoons Rumford _2 tablespoons molasses baking powder 1 egg, well-beaten. Sift together thoroughly the flour, baking powder and salt. Add gradually the milk, then the molasses and the egg. Drop by spoonfuls into hot new fat, drain on brown paper and serve hot.
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