House cleaning in the Madison, Middleton, Verona, Fitchburg Wisconsin

Old Fashioned Bread Recipes 3

Old Fashioned Bread

Brown Biscuits

Mix together Graham flour, one teaspoon of salt, one pint of sour cream and one teaspoon of soda. Roll out, cut into biscuit and bake in a moderate oven.

Batter Cakes

One quart of sweet milk, one-half tablespoon of salt, whites of four eggs, two and one-half teaspoons of baking powder. Stir the salt in the milk, add the flour till you have a pretty stiff batter, next stir in the baking powder and add the whites, beaten to a stiff froth the last thing, mixing the whole gently.

Batter Cakes (2)

One pint of sour milk, one teaspoon of soda, two eggs, the whites and yolks beaten separately, two tablespoons of butter or lard or one of each, a little salt. Stir in the whites of the eggs, beaten light, the last thing, with flour sufficient to make a batter.

Batter Cakes (2)

One-half pint of sour cream, one-half pint of sweet milk, two eggs, one teaspoon of soda, nearly one quart of sifted flour.

Rye Drop Cakes

Two cups of rye, one cup of flour, one pint of milk, two eggs, a little salt, two tablespoons of sugar, one teaspoon of soda, one teaspoon of cream tartar in flour.

Farina Cakes

Take one pint of sweet milk and let it come to a boil; stir in enough farina to make a stiff batter and let it cool, then stir in eight eggs, well beaten, small piece of butter, salt to season well. A little chopped parsley improves the taste. Cook as batter cakes.

Rice Griddle Cakes

Two cups of rice in three pints of water; boil until perfectly soft; mash fine with a spoon and add a little salt. When cool, add two eggs beaten very light, then one and one-half pints of milk; beat in by degrees six tea cups of flour. Beat all thoroughly together, then stir in one tablespoon of soda. Bake on a griddle in small cakes. Eat with butter and sugar.

Buckwheat Cakes with Sour Milk

One quart of sour milk, and flour enough to make a batter, not too stiff, one even tablespoon of salt, one teaspoon of soda (if the milk is very sour, add more). Bake in small cakes. They are very nice.

Yeast Buckwheat

Take three pints of warm water, even tablespoon of salt; stir in buckwheat flour enough to make a thin batter. Beat it thoroughly, then add one-half pint of yeast. Set the batter in a warm place to rise over night. Put in a small teaspoon of soda just before baking.

Nice Griddle Cakes

One pint sour cream, one pint of sour milk, one teaspoon of salt, four eggs, flour enough to make a thin batter, one teaspoon or more of soda. Bake on griddles well greased.

Corn Griddle Cakes with Water

One pint of corn meal, one tablespoon of lard. Pour boiling water (be sure the water is boiling), to make a stiff mush, then thin with cold water, add two well-beaten eggs, and a large pinch of salt; also tablespoon of syrup.

Corn Griddle Cakes (2)

One pint of sour milk, three eggs; meal enough to make a thin batter, one teaspoon of salt, one small teaspoon of soda, or less, according to the sourness of the milk.

Strawberry Shortcake

Two quarts of sifted flour, one even teaspoon of soda, and a little salt thoroughly mixed in the flour, one-half cup of butter or lard rubbed in the flour, one pint of sour cream, and, if necessary, sweet milk sufficient to mix a soft dough. Mix the dough as lightly as possible, and avoid kneading more than necessary. Bake in a quick oven. When "done, split the cake and spread with sweet butter; sugar the strawberries, and put a thick layer between the parts. Serve with sweetened cream.

Raspberry Shortcake

One quart of flour, three teaspoons of baking powder, and a little salt thoroughly mixed in flour, one half cup of butter or lard rubbed in the flour. Mix with water, soft. Roll in cakes and score the top in squares or diamonds. Bake in a quick oven. When done, split the cake open and spread with butter. Mash and sweeten the raspberries, adding one-half cup of water to make more juice. Put the berries between the two parts of the cake,to serve with sweetened cream.

Cream Toast

One quart' of rich milk, one-half cup of butter, one teaspoon of salt, two tablespoons of flour. Mix flour in a little cold milk, and stir in the boiling milk; add the butter and salt, and take from the fire. Toast the bread brown and dip in the cream; lay in a deep dish and pour the remainder of the cream over it.

Saratoga Toast

Take one or two eggs, beaten very light, one pint of milk or water, pinch of salt. Slice stale bread, dip in the mixture and fry brown on griddles well greased with lard and butter mixed.

Breakfast Gems

Beat two eggs thoroughly, and mix with a pint of sweet milk. Add a teaspoon of baking powder to flour enough to make a stiff batter. Stir into the batter a tablespoon of melted lard or butter, and bake in gem pans, first well heated. This receipt makes first-rate cakes with corn meal instead of flour.

Nice Breakfast Cakes

Three tablespoons of melted butter, three tablespoons of hot water. Put these into a coffee-cup, and fill to overflowing with molasses; add two teaspoons soda, one tablespoon ginger, and a little cinnamon. Mix soft and roll out.

Breakfast Cakes (2)

One pint of meal, one pint of sour milk, one spoon of soda sifted in the meal, two eggs, one teaspoon of sugar, all thoroughly beaten. Bake quickly. If preferred, sweet milk and baking powder can be used.

Lapland Cakes

Beat very light five eggs with a pint of sweet cream, then beat in well one and one-half pints flour; bake in tins or cups in quick oven.


One quart of flour, one teaspoon of salt, one quart of sour milk with two tablespoons of melted butter in it, five well-beaten eggs, saleratus enough to sweeten milk. Bake in waffle irons.

Waffles (2)

One quart of sour milk, one teaspoon of soda, three eggs beaten separately. Make a little stiffer than pancakes.

Rice Waffles

One and one half tumblers of boiled rice; warm it in one pint of milk, stir till smooth, take from the fire and stir in one pint of cold milk, four eggs, salt and flour for a thick batter.

Waffles (3)

One cup of milk, one cup of sour cream, one teaspoon of salt, two eggs, one-half teaspoon of soda, one teaspoon of cream tartar, flour to make a batter rather stiffer than pancakes.


One cup of sour milk, one egg, one teaspoon of soda, one-half teaspoon of salt, flour to make batter thick enough to drop from spoon. Drop in hot lard and fry a light brown. Eat with cream, sugar and nutmeg for sauce.

Fritters (2)

One pint of milk, five eggs well beaten, pinch of salt, flour to make a thin batter. Drop from a spoon into boiling lard, and fry quickly. - Serve hot, with melted sugar, flavored with lemon or vinegar.

Rice Fritters

Two cups of boiled rice, four eggs, a little flour, pinch of salt. Drop the batter in hot lard, and keep stirring all the time. Serve with sauce.

Corn Fritters

Twelve ears of corn, good sized, three heaping tablespoons of corn meal, one egg and salt to taste. Fry brown in butter or lard; drop in medium sized spoonfuls on the griddle.

Fruit Fritters

One pint of milk, one pint of cream, six eggs, one and' one-half pints of flour, a little salt. Mix with this any kind of berries or sliced apples or peaches, and fry in small cakes in hot lard. Serve with sauce or butter and sugar.


One quart of flour, two teaspoons of cream tartar in the flour, butter the size of an egg, whites and yolks of two eggs beaten separately. Put all together and mix with one pint of milk; add a teaspoon of soda the last thing. This makes nice dumplings for pot-pie, or soup.


One quart of milk, five eggs, one and one-fourth quarts of flour, butter the size of an egg in the flour, salt. Bake in cups, three-fourths full, for one hour. Nice for tea.

Whigs (2)

Three-fourths cup of butter, one-half cup of sugar, one cup of milk, three eggs, three and one-half cups of flour, salt, one teaspoon of soda, three teaspoons of cream tartar.


One quart warm sweet milk, one teacup of yeast, salt, flour to make a batter not very stiff. When light, add one-half cup of melted butter or cream. Let stand twenty minutes. Bake as muffins.

Crumpets (2)

Three cups of raised dough, one-half cup of butter beaten to a cream, three eggs, one coffee cup of milk. Pour in buttered pans and let rise one-half hour. Bake till done.

Royal Crumpets

Three teacups of raised dough, four tablespoons of melted butter, three eggs, one teacup of sugar; knead butter, eggs and sugar well into the dough. Put in buttered tins; bake twenty minutes. Serve with sugar.


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