Ladies of California - California Recipe Book

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THE AMERICAN ANTIQUARIAN SOCIETY
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This edition of California Recipe Book by the Ladies of California was reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. AAS aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

California Recipe Book copyright 2013 by American Antiquarian Society. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

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[In order to secure good bread, the best of flour should be used, even at a greater cost. To make good bread, it must be thoroughly kneaded. The oven must be hot when the bread is first put in, and then tempered according to judgment.]

GOOD COMMON BREAD.

Mix one quart of flour with milk and water sufficient for dough; have the milk and water warm, a piece of butter, half the size of an egg; add two tablespoons of good yeast; when risen, mould and put into your pans, let it stand till again risen, and bake in a quick oven; a little salt, if you like.

FRESH ROLLS.

Take about three pints of flour, a piece of butter the size of a walnut, mix with milk (warm); the whites of two eggs, well beaten, two tablespoons of good yeast; when risen, make into rolls, let them stand to rise again and then bake in a quick oven; a little salt.

PARKER HOUSE ROLLS.

Scald a little more than a pint of milk, let it stand till cold; two quarts of flour, rub a tablespoon of lard into the flour, make a hole in the flour and pour in the milk; having mixed with the milk one large spoon of sugar, a little salt, and a half-cup of yeast, sift a little flour over the hole and let it stand till risen; then knead it well, let it rise again, cut with a pint-pail cover, and cup over like a turn-over; let them rise again, and bake twenty minutes. Splendid; never fail if the directions are followed.

BREAKFAST CAKES.

Two cups of flour, one cup of milk, half-cup of sugar, two eggs, two teaspoons of yeast powder; bake in gems; a little salt.

FRENCH ROLLS.

One and a half pints of raised dough, two eggs, one teaspoon of white sugar, one teacup of flour, half a teaspoon of soda, first worked into the dough, after being dissolved; let it stand in the pan till thoroughly risen.

BREAKFAST CREAM CAKES.

One pint of cream, three eggs, a little salt, flour for a good batter, about three cups; bake in gems or rings in a quick oven.

SODA BISCUIT.

One quart of flour, two-and-a-half teaspoons of yeast powder, a piece of butter the size of an egg; mix with milk very soft; knead and cut with a knife, but add no more flour, if possible; a little salt; bake very quickly.

MILK TOAST.

Boil one quart of good milk, and one-quarter pound of butter, more or less, as you wish the toast rich; toast your slices of bread brown, but not scorched black, and pour the milk over hot. Some like the milk thickened with a little flour: one teaspoon of flour, wet up with water and stirred into the milk while boiling.

RUSKS.

Half a pint of warm milk, in which you have put half a cup of butter, half a teacup of sugar, and three large spoons of yeast; flour sufficient for a light paste; let it rise, and bake in small loaves; when cold, slice and place in the oven to brown. They can be eaten when first baked, if you wish.

GOOD YEAST.

Take a scant handful of hops, boil them in a quart of water, strain them; peel and grate some raw potatoes, three or four, and stir them into the hop water until quite thick; add a cup of sugar, a little salt, and when lukewarm add half a cup of yeast; when risen, bottle or jug it.

SUPERIOR YEAST.

Pare, boil and mash twelve potatoes; stir in one cup of white sugar, one pint of boiling water; when cold, add one quart cold water, half pint of fresh yeast; keep the mixture in a warm place twelve hours, or until it is well risen, and it will be ready for use.