Quick Breads

General Proportions

Dry ingredients--1 cup flour, 2 teaspoons baking powder, 1/4 teaspoon salt.
Fat--1 to 2 tablespoons shortening, according to richness desired.
Liquid--about 3/8 cup to 1 cup flour. This varies slightly with the flour

Mixing

Success lies in cutting the liquid into various parts of the dry ingredients and then combining the whole so as to handle the mass as little as possible. The dough must be as moist as it is possible to handle easily.

General Directions

In shaping baking powder biscuit or short cake, the dough may be patted lightly with the hand to desired thickness. Baking powder doughs may stand for 1/2 hour or more before baking without deteriorating, if kept in cold place.

Baking Powder Biscuit (Makes about 10 biscuits)

2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening

About 7/8 cup milk or milk and water Mix and sift dry ingredients. Work in fat with fork or tips of fingers. Cut liquid into various parts of mixture and then combine the whole handling as lightly as possible. Pat or roll to 1/2 inch thickness and cut with biscuit cutter. Bake at 450 degrees F. for 15 minutes.

Fruit Roll

Baking Powder Biscuit Dough (see above)
1/2 cup chopped raisins
3 tablespoons sugar
1 teaspoon cinnamon

Roll baking powder biscuit dough to 1/4 inch thickness. Spread with melted butter and sprinkle with the raisin, sugar, cinnamon mixture. Roll like a jelly roll and cut off pieces 1 inch thick. Place on greased pan cut side down and bake at 450 degrees for 5 minutes and then reduce the heat to 420 degrees F. for 15 minutes more.

Short Cake

2 cups sifted fiour
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons sugar
4 tablespoons butter
7/8 cup milk or milk and water

Mix and sift dry ingredients. Work in butter with fork or finger tips until it looks mealy. Cut in liquid as for baking powder biscuit. Place in lightlv floured pie pan and pat to fit pan. Bake at 430 degrees F. for 35 to 40 minutes. Split, butter and fill with crushed and sweetened strawberries, peaches, raspberries or any desired fruit. Garnish the top with fruit and whipped cream and serve while hot.

Nut Loaf (1 small loaf)

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup milk
1 egg
1/2 cup English walnut meats

Mix and sift dry ingredients. Crush the nuts with rolling pin and add. Combine egg and milk and cut into dry ingredients. Pour into greased bread pan and let stand for 20 minutes. Bake at 350 degrees F. for 1 hour.

Pop-Overs (Makes 12)

1 1/2 cups sifted flour
1/2 teaspoon salt
2 cups milk
3 eggs

Mix and sift salt and flour. Beat eggs till light, add milk and beat again. Add flour and salt and beat till batter is smooth. Batter will be very thin. Half fill very hot greased muffin pans. Pans of cast aluminum or iron are best for pop-overs. Bake at 450 degrees F. for 15 minutes and then reduce the heat to 350 degrees F. for 30 minutes.

Muffins (Makes 12)

2 cups sifted flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons sugar
1 egg
1 cup milk or milk and water
2 tablespoons melted shortening

Mix and sift dry ingredients, add milk or water, unbeaten egg and fat. Mix thoroughly and quickly by keeping spoon on the bottom of the bowl and stirring from the center out. Pour into well greased muffin tins and bake at 450 degrees F. for 20 minutes. To make whole wheat muffins from this recipe use half whole wheat flour. 1/2 cup dates may be added for variety.

Corn Bread

1 cup yellow cornmeal
4 teaspoons baking powder
2 tablespoons sugar
1 egg
1 cup flour
1 teaspoon salt
2 tablespoons melted shortening
1 cup milk

Mix and sift dry ingredients. Mix egg, milk and shortening and combine with dry ingredients as in making muffins. Bake in a shallow greased pan at 420 degrees F. for 25 minutes.