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(German) - (Pennsylvania Germans)

3 cups graham flour.
1 cup wheat flour.
4 teaspoons baking powder.
1 cup chopped English walnuts.
1 cup sugar.
1 small teaspoon "Mapleine" flavoring (if liked).
1/2 cup milk.
Pinch salt.
1/2 cup floured raisins (seeded).
Put in a good-sized bread pan and bake on hour in a moderate oven.
Strange as it may seem, this bread is lighter and better if allowed to
stand a half hour before being placed in the oven to bake.

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Mix two and one-half cups of flour, four teaspoons of baking-powder,
one-half teaspoon of salt, one-half cup of sugar and one-half cup of
walnut meats, broken; add one egg beaten with one cup of milk and let
this mixture stand for about twenty minutes in well-greased breadpan
before placing in a moderate oven to bake. Bake about an hour. Better
day after it is made.

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Sandwiches may be made from thin white bread, or whole wheat bread, or
Boston brown bread, or nut bread. A nut loaf is easily made at short
notice, and needs only butter to make an excellent sandwich. An endless
variety of sandwiches may be made from materials always at hand.
For CHEESE SANDWICHES: Grind or mash common American cheese, add a
palatable seasoning of tomato catsup, Worcestershire sauce, and a little
melted butter. A teaspoonful of these will be sufficient for a quarter of
a pound of cheese. Put this between thin slices of unbuttered bread. If
a large quantity of sandwiches is to be made, beat the butter to a cream
before using it.
MEATS: All sorts of meats, just a little left over, may be chopped,
seasoned and utilized for sandwiches. If the meat is slightly moistened
with a little olive oil, cream or melted butter, and the sandwiches are
wrapped in a damp cloth, as soon as made, and closed in a tin bread box,
they will keep nicely for several hours.
On a warm day put a few moist lettuce leaves on top of the sandwiches,
under the cloth, and put the box in a cold place.
CANNED SALMON, SARDINES, or BOILED SALT COD, pounded and nicely seasoned
with oil and lemon juice, or mayonnaise, make nice sandwiches to serve with
molded tomato jelly, and coffee, for a "winter evening." They are quite
enough with coffee alone in an emergency.
NUT SANDWICHES are made by putting chopped nuts or nut butter between thin
slices of buttered bread, or crackers.
SWEET SANDWICHES are made by putting a mixture of chopped fruits between
thin slices of buttered bread. The fruits best suited for sandwiches are
dates, raisins, candied ginger and cherries, and washed figs. These may be
used separately or blended, using less ginger than other fruits. A nice
filling may be made from a half pound of dates, an ounce of ginger, and ten
cents' worth of roasted peanuts, or a quarter of a pound of pecans. Put
these through a meat chopper, add the juice of an orange, and pack the
mixture in jelly tumblers. Keep in a cold place. This will keep a month in
winter, and equally long in a refrigerator in summer.
Sweet sandwiches are usually cut into "fingers," or into rounds with an
ordinary biscuit cutter.
HONOLULU SANDWICHES are made by rubbing one roll of Neufchatel cheese with
a half cupful of grated apple, two sweet Spanish peppers, and twenty-four
blanched and chopped almonds. Add salt and a drop of Tabasco sauce. Spread
between thin slices of unbuttered bread.
JELLY OR CANNED FRUIT SANDWICHES are made by spreading jelly or mashed
fruit, drained, on a very thin slice of buttered bread. Trim off the crusts
and roll quickly. Tie with baby ribbon, or press it firmly together. These
are usually served with chocolate or tea.
coffee, and can be made quickly by mixing any left-over chicken, or tender
white celery, with mayonnaise, and putting the mixture between thin slices
of buttered bread. A lettuce leaf on the bread first holds the salad
nicely. One may use two lettuce leaves if necessary.

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Nut Bread

Four and one-half cups wheat flour, eight teaspoonfuls baking powder,

one teaspoonful salt, one cup sugar, two cups sweet milk, one large cup

chopped walnuts, two eggs well beaten. Stir all dry ingredients together

thoroughly, add eggs and milk. Stand twenty minutes before baking. Bake

in two tins about forty-five minutes in a moderate oven.

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Nut Bread

One egg, one half cup of brown sugar, one teaspoon of salt, two cups of

milk or water, two tablespoons of Armour's Simon Pure Leaf Lard, four

teaspoons of baking powder sifted in four cups of flour, one cup of

broken nut meats. Beat well and stand twenty minutes to rise. Bake

forty-five minutes to one hour.--CARRIE W. LAMB, 358 WEST 52ND ST.,


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Excellent Nut Bread

Two cupfuls of white flour (sifted), two cupfuls of graham or entire

wheat flour (sifted if one chooses), one-half cup of New Orleans

molasses, little salt, two cupfuls of milk or water, one cupful of

walnut meats (cut up fine), one teaspoonful of soda dissolved in milk,

about two tablespoons melted butter. Let raise 20 minutes. Bake about

one hour in moderate oven.

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Nut Bread

1 beaten egg

1 1/2 cups sweet milk

1 cup light brown sugar

1 cup nuts (Chop before measuring)

4 cups flour

4 teaspoons baking powder

Let rise 30 minutes. Bake one hour.

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Nut Bread

1 quart of flour

4 level teaspoonfuls of baking powder

1 teaspoonful of salt

1 cupful of chopped nuts

1 cupfuls of milk

Add the baking powder and salt to the flour and sift them. Add the nuts,

mix thoroughly and gradually add the milk. Knead this into a loaf, put

it into a square pan, brush the top with melted butter, let it stand

twenty minutes, and bake in a moderate oven three-quarters of an hour.

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