Walker's method of easy bread making : illustrated instructions for making the popular Parker House rolls : time, labor, and expense saving hints on practical cooking

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. I I I I I I I I I I I I I I I I I I I I I I I I I I I ......................... l
WALKER'S METHOD
w EASY BREAD MAKING 1
t. AND PRACTICAL MONEY SAVING ·1·
HINTS ON COOKING
By P. 0. WALKER
PRICE TWENTY-FIVE CENTS
See "Easy Made Dessert" on page 11
See Walker's "Best Ever" Custard Recipe page 27
It is one of several things the booket contains that
is worth more than its price
Stanard Tilton Milling Co.
(
ST. LOUIS - ALTON ~ DALLAS .
Manufacturers of
Stanard's Royal Patent Flour
Also ROYAL PATENT [ S If R" • fl ·
and STANARD'S BIRD ) e • ISing OUrS
.................................................................................
t
i
I
P. 0. Walker
Baking ·Spuialist
Denver, Colorado
Lock Box 1715
Copyright August, 1916
by P. 0. Walker, Denver, Colorado.
"Better Things to Eat-With L ess Work-At L ess Cost"
WALKER'S METHOD
ff
EASY BREAD
c/WAKING
ILLUSTRATED INSTRUCTIONS
FOR MAKING THE
Popular Parker House Rolls
Time Labor and Expense Saving
Hints on Practical Cooking
BY
P.O. WALKER
LOCK BOX 1715, DE NVER, COLORADO
11111111111111111111111111111111111111111111111111111111111111111111111111111111
4 Walker's Method of Easy Bread Making
I N placing this booklet in your hands we feel that
we are positively benefiting you, your family and
your community.
There is no question but what good home made
bread is one of the most economical and beneficial
foods that can be had. It is a fact however that
previous to the publication of this booklet, there has
never been clear, practical, easily understood in­structions
to be had. Thousands of elaborate and
expensive books have been distributed but without
exception their instruction were either complicate(!
or impractical and were often both. We believe you
will find this both practical and easily understood.
The recipes in this booklet are particularly good
for use with Royal Patent Flour made by The
Stanard-Tilton Milling Co., St. Louis, Alton, Dallas.
Read the recipe carefully, and the instructions for
bread making on other pages, and you will be sur­prised
to find how easily good bread and rolls can
be made.
Remember. Yeast is easily spoiled by too much
heat, either in the water or in the dough while it is
raising in the bowl or pans. Do not set dough too
close to a stove or radiator or in hot water. A
thermometer is both cheap and easy to use. Cut in
to the dough with a knife, put bulb of thermometer
in middle of dough and fold around it.
Walker's Method of Easy Bread Making 5
78 to 82 degrees is best temperature for proper
working of the yeast.
Remember. Fold the dough. Do not knead or
work hard. Two foldings of the dough, (the first
&bout one and a half hour after it is mixed, and the
next about one hour later) before it is shaped into
rolls or loaves will make good bread and rolls, but
as you are told under the pictures and elsewhere,
on.e or two extra foldings at intervals of about one
half hour will make lighter and whiter bread.
Regarding Hard and Soft Wheat Flours
When using extremely hard wheat flour give the
dough a little more time to raise than told above.
When using soft wheat flours do not let it raise
quite as long as in instructions above.
Remember. Do not let your dough get too light
either in the bowl or in the pans before baking.
Never let the dough get quite double in size any­where
before baking. Bake bread in a moderately
heated oven so the loaves or ro11s will not form a
crust too quickly, as they should nearly double in
size while baking.
Try this Potato-Yeast Foam or Magic Yeast (dry
yeast from any grocery) method. Tell your friends
about it. Tell them to send for one of these booklets.
These instructions have helped thousands of good
housekeepers by showing them how to save Time,
Labor and Money and we want them to help many
thousands more.
6 Walker's Method of Easy Bread Making
To Housekeepers
This booklet is not placed before you as a collec­tion
of recipes. Many recipe booklets are now to
be had from milling companies, companies selling
baking powders, shortenings, etc.
It is my aim to place before you just a few plain,
practical suggestions, and instructions that have
simplified and made easier some of the common,
every-day work of many thousands of ladies.
Many domestic science teachers, officers of wom­en's
clubs, practical m,en cooks and bakers-as well
as housewives in many states- have pronounced my
instructions the most practical ever offered.
Mrs. C. M. Lillie, President of Denver, Colorado,
branch, National Housewives' League, said:
"Your easy, practical methods are exactly what
the ladies of the country need and have been looking
for. G'et before them as rapidly as possible.',.
While I reach thousands by personally demon­strating
at food shows, gas offices, etc., this booklet
is gotten up in detail to try to make cle8Jr as possible
my methods to those I cannot meet in person.
I have herein pictured a bread-making lesson for
which I have received $1.00 each from ladies in
classes, with perfect satisfaction always given to
everyone.
I shall only attempt to give you a few ideas along
the line of labor, time and expense-saving methods
as used by practical men cooks, where if as much
time were used as a woman uses in getting a meal,
no meal would be ready for a crowd in a restaurant
or hotel.
Walker's Method of Easy Bread Making 7
To Housekeepers
No certain set fast rules can be given for good
cooking in any line. There are two essential things:
1st-To know how.
2nd- To use good judgment.
These two things go far towards making house­work
either a task or a pleasure. To some it is
drudgery, to others it is an accomplishment.
And here let me say, many people would rather
eat your good rolls or bread than they would to hear
your good music.
The most important thing in any meal is good
bread, and I shall endeavor to make my instructions
clear. Those who already make good bread should
remember that I am trying to help those who do not.
8 Walker's Method of Easy Bread Making
Yeast-raised bread must be in a comfortably
warm place to raise. By comfortable I mean a place
w!here you could sit and read or sew in comfort.
More bread is spoiled by getting it too hot or too
light than in any other way. Yeast needs moisture,
warmth, starch and air, for proper working. Many
ladies work hard kneading, punching, pulling and
beating their doughs, when all that is necesary is
a few folds. They have really worked hard to inter­fere
with their work.
After yeast once starts working, if it is not inter­fered
with, it will keep right on as long as there is
any starch material to be worked on. Therefore,
different amounts of yeast is used for certain
amounts of bread, according to the method that is
used and the time in which it is wanted.
The recipe that I am giving is one by which bread
can be made complete with little work in a few
hours' time.
Ladies do not need to use Recipes. They can use
their own. I am not trying to show them new ways,
but am trying, and do show them, how to work much
easier.
(Milk,-or . water in which potatoes have been
boiled, or water containing some thoroughly boiled
and mashed potatoes, are all good but not neces­sary.)
Some potato in bread keeps it "fresher."
Mix according to instructions under photographs
on following pages.
,.
Walker's Method of Easy Bread Making 9
(The ginger is used to make the yeast work faster. <:_
Yeast is a form of life-some say it is animal-some s'ay
vegetable. But anyway it is a fact that ginger has the
same effect on each yeast "germ" that it would have on
your throat if drank. It heats the yeast artificially and
the yeast germs "get busy.'")
By the Yeast-Foam or Magic Yeast method yeast
should be made at noon one day for use the next
morning, or in the evening for use the following
afternoon. Liquid yeast should be kept in a deep
bottle or jar, such as a milk bottle or fruit jar, so
that not much surface is exposed to the air. Do not
cork bottle nor place tight cover on jar. -
This recipe is for one quart of liquid yeast, which
is enough moisture for five one-pound loaves of
bread. Amount can be increased as desired.
Recipe for Yeast on
next page
Recipe for compressed yeast bread
This recipe makes enough dough for about five
one-pound loaves.
1 quart lukewa:r'm water.
1 cake compressed yeast.
1 tablespoon sugar.
1 tablespoon salt (not heaping).
1 tablespoon shortening.
1/ 3 teaspoon ground ginger.
Royal Patent Flour to make firm dough.
To make into bread, put water in bowl, crumble
in the yeast, add sugar, salt, shortening, ginger and
Royal Patent Flour and mix into firm dough as
told under pictures on pages 14 and 15.
(
)
10 Walker's Method of Easy Bread Making
This Recipe alone has often been sold for 50e and it is worth it.
This is liquid enough for about five 1-pound loaves.
~
To Make the Yeast
Peel one potato not larger than
this picture and boil in enough
water so you will have one quart
when potato is thoroughly don~.
Save water, mash and stram
potato and place in one-quart jar
or bottle. Put on the water and
if necessary add enough cold
water to nearly fill the bottle.
When "1 u k e w a r m," add one
cake of Yeast Foam or Magic
Yeast, one tablespoonful sugar
and one-third teaspoonful of
ground ginger. Let stand in
comfortable place until next day,
When mixing dough,. do not use
any more water.
' "I'·
(This yeast should commence "working" good within a couple of
hours after being made in bottle or jar. If it does not, stir potatoes
uP from bottom and set in a warmer (not hot) place until it gets
busy.)
When ready to mix dough (next day) add:
1 tablespoon sugar.
1 tablespoon salt, (not heaping),
1 tablespoon shortening.
Royal Patent F lour to make firm dough.
Mix according to Instructions under photographs on following
pages.
fj
Walker's Method of Easy Bread Making 11
For Baking Powder Biscuit
1 quart of Royal Patent FlolJr.
1 tablespoon shortening:-
1 teaspoonful salt.
3 teaspoonsful baking powder.
About two cupsful of water or mille
Sift flour, baking powder and salt thoroughly.
Mix in shortening with your fingers. Add the milk
or water to make nice dough.
Now Try This
Roll dough thin. Grease all over with melted .
shortening. Fold together, grease again, fold again,
and then cut. You are cutting through four layers
of dough. Bake in hot oven. Your biscuits will
come apart in layers.
An Easy Dessert
To part of Biscuit Recipe, add an egg, a little sugar
and some flavoring. Mix, fold and cut in squares or
diamonds. When baked, split open and put in layer of
fruit (any kind) . Serve v.rith a sauce or cream.
The "Best Ever" Custard on page 27, using a little less
Corn Starch and one egg less, will be fine for it.
12 Walker's Method of Easy B1·ead Making
LIVING COST HIGH
~'(ill, WHEAT flour, even if it costs $50.00 per sack,
is THE CHEAPEST FOOD on Earth.
U. S. Bulletin No. 142 proves it.
(Here it is)
WHEAT FLOUR-cHEAPI!8T AND BEST FOOD
U. 8. Government Testa Prove It
Articles Energy 10 Cenu Will Buy
Eggs ... -·•••••••· ·- ~
Beef Sirloin . ..
Mutton, Leg __ . . . . 446
Milk ..... . ...... ... .. 1030--•
Pork Loin . . _ .. ........ 1035 _ _
Cheese . .. _ . - .. ..... .. 1186---•
Butter .... .... ....... .. . iae& ___ _
Wheat Breakfast Foods .. 148a-l ___ _
Rice . .. .. . .. ... . ....... 202•51-----•
Potatoes . . . . . . . . . . .... 2850 ____ _
Beans, Dried . . ........ -~------
WHEAT FLOUR .... 8540---------
(U. S. Department of Ag-riculture Farmers'
Bulletin No. 142)
Bread Making Is Easy
No special tools or mixers are necessary.
In the picture, I show you a good shape bowl for
mixing, also a heavy spoon.
The brush and limber knife (called -palette knife) are
both cheap and convenient, but not absolutely neces·sary.
Bread Making· Is Easy
If using Compressed Yeast method, put luke warm
water in bowl. Crumble in the yeast. Add sugar, salt,
ginger and shortening. If using the Yeast Foam method,
do not add any water to your quart of liquid yeast, but
put in the sugar, salt and shortening.
By either method add · Royal Patent Flour to make
a firm, pliant dough. Do not stir. FOLD.
Bread Making· Is Easy
Fold in about all the flour it will take easily;
then turn out and fold with your hands, first from
one side to center and then from another. Do not
work hard. Bread making is easy. Only four or five
minutes is necessary in which-to mix bread.
16 Walker's Method of Easy Bread Making
Bread Making Is Easy
When you have it in a nice, firm ball, grease your
bowl, place dough in bowl, cover with cloth and set
in "comfortable" place, not hot, until it has raised
to (1-2) half lM·ge in volume than when placed in
bowl. This may require one hour, more or less, ac­cording
to temperature of water, of room, strength
of flour, etc.
(Bread should be allowed to double in size but
once-that is when being baked.)
When about one-half larger than when placed in
bowl, turn out on table, work in more ·flour, if it is
soft or sticky. Fold thoroughly as before, (this fold­ing
will not take more than a minute), replace
in bowl and let rise second time. When it is light
again, which will not take so long this time, turn
out on board, fold down thoroughly and then shape
into rolls or loaves.
You now see that the folding in of air is much
easier than the kneading usually taught. If making
bread, several foldings in of air which will not take
more than a half minutes easy work and can be
done at intervals of about 30 minutes, will make
whiter and lighter loaves. But do not get in the
habit of kneading and working hard.
My recipe for bread and rolls is the same. Same
general instructions for shaping, letting get light on
board, the raising in pans and baking apply to both.
(See instructions regarding rolls.)
•
•
Walker's Method of Easy Bread Making 17
Parker House Rolls
I am showing you the method of shaping and
making the most popular roll that is used-the
Parker House. They can be served direct from the
oven, butter inside, without having been made sad.
Study the pictures and you will get the idea.
"I make my Parker House ljOlls out of just bread
dough, and make some loaves usually at same time,
shaping loaves and 'panning' them at same time as
the rolls. My rolls are merely young loaves of
bread.''
(Thousands of ladies whom I have talked to,
either did not know how to make a Parker House
roll or else had tried to make the fold too soon.
Not five women in a thousand of the thousands I
have talked to had made them right. May I be
pardoned if this sounds egotistical. I am very glad
I have been able to make ·work easier for many, and
if this booklet helps others, it will have accomplished
its work.)
First roll a small piece of dough in a "ball." (This is easier
than the rolling-pin, biscuit-cutter method that is taught by many.)
If making the dough into ·loaves of bread, fold air into the dough
once or twice extra at intervals of about one half hour. Shape loaves
into balls the same as if making rolls only this is done by folding
the dough from side to center and pressing down. Let these balls
get light (about 20 or 30 minutes) before folding into shape for
pans. Let them Tise in pans until a little more than one half larger
than when made and then bake in a moderate oven.
t\
Parker House Rolls
Now, right here is the secret, if such it can be
called, of making a pretty roll. Let this roll stand
on table some ten or fifteen minutes; or, in other
words, until the impression as made with the side of
the hand, shown in above illustration, remains.
Parker House Rolls
When the impression is made with the side of the
hand. (and two can be pressed down at once if left
on the board-one with each hand)-then grease one
side thoroughly and fold.
•1
Parker House Rolls
The greas·e keeps the "folds" from sticking together.
Lay in pan-a little ways apart-grease between and on
top. Let rise until % larger, then bake in moderate oven.
When baked the roll will split apart nicely. To butter
while hot-take small piece of butter on top of knife.
Insert in fold and scrape off against top crust. In this
way you do not make the soft part at all "sad."
22 Walker's Method of Easy Bread Making
BRAN BREAD
Whole Wheat, Graham, etc. can be made easily
by my Method.
Prepare yeast as for white bread-but first stir
in-Bran-Whole Wheat. Graham-or l{ye-until
the mixture is like a "mush" that vvill drop from the
spoon rather "thick." Then finish the dough with
white flour to make it "hold together right."
In every way, work it the same as white bread­but
be careful it does not get too light anywhere as
it works faster than white flour.
SWEET MILK BISCUITS
2 cups sifted Royal Patent Flom·.
4 level teaspoons baking powder.
1 level teaspoon salt.
2 level tablespoons •hortening.
% cup sweet milk.
0 cup cold water.
Method : Sift together flour, baking powder and salt. Work in short­ening
lightly with finger tips. Put milk and water together and add
to mixture. Mix and toss on floured board. Roll lightly, cut and
bake in hot oven 10 to 12 minutes.
This will make 1 dozen large biscuits.
(All' measurements are level).
SOUR MILK BISCUITS
2 level' cups of sifted Royal
Patent Flour.
4 level teaspoons baking powder.
% level teaspoon baking soda.
1 teaspoon of salt.
2 level tablespoons shortening.
1 cup of sour or butte,r milk.
Method: Sift together flour, baking powder, \laking soda and salt.
Work in shortening lightly with finger tips. Add milk; mix and toss
on floured board. Roll, cut and bake in hot oven 10 to 12 minutes.
This will make 1 dozen large biscuits.
(Do not add soda to sour milk).
(All measurements are level).
Walker's Method of Easy Bread Making 23
PRACTICAL HINTS
In hotel and restaurant kitchens we must of
necessity have some "stock" things that is a part
of several different dishes.
I can touch on but one or two of these ideas on
account of limited space.
One important thing is what the French cooks
call "ROUX." It is our "thickening or binder"
for meat loaves, croquettes, etc. It is our basis for
cream sauces, fricassees, cream soups, etc.
To make a small amount, until you get the idea,
use:
3 tablespoonsful butt.er; place on stove in stew
pan. i !I ·
3 tablespoonsful flour-added when butter is hot,
but not burning.
1 cupful o:f milk-stirred and cooled in over slow
heat to quite thick.
Salt and pepper· to taste.
When you have the idea, then you can use your
own judgment as to the-amount of flour to use. This,
if kept cool, will last several clays.
To use-let us suppose you have some cold meat
- like bieef:
Grind it up. lVIix a little roux. Shape in balls
or croquettes, roll in crumbs of dried bread or
crackers. Fry in hot deep grease.
24 Walker's Method of Easy Bread Making
Again, suppose your cold meat is chicken or veal :
Cut the m,eat in small pieces (dice) ; put with a
little water in stewing pan to heat. Let come just
to a boiling point. Have an egg beaten up in a
bowl; pour boiling water off of meat over egg, stir­ring
with a spoon or egg whisk as you do so. Then
add some roux, let it cook a few minutes slowly and
"you have a fricassee.
When thinned with bot milk, roux is the cream
for cauliflower, asparagus, beans, new potatoes, etc.
To Fry Round Steak Tender
Take your bread board or something of the kind
that will not be spoiled if it is cut into. Throw on
this board a handful of flour. Lay your round steak
in this flour and with a sharp knife cut little· gashes
nearly through it. You can't make too many of
them. Turn the steak right over and cut in same
way, only cuts must be made to run cross ways to
one.s made on other side. This you will find is easier
than pounding steak as some do. Have frying pan
on stove with some grease in, very hot, but never
burning.
Fry quickly. Do not turn it but once, as every
turn in frying any meat toughens it. You will find
the steak with the cuts in it, and the flour sealing
in all the "juices" of the meat, will be more tender
than high-priced cuts of meats.
An Appetizing Dish ~rom Liver
Cut ordinary beef or calf's liver into small
squares (dice). Fry in hot grease until quite done.
,I.
Walker's Method of Easy Bread Making 25
Have enough grease on it so it will "take in" a
spoonful or two of flour. Put in this flour and cook
brown, then add milk to thin to a nice gravy.
You do not remove the liver to make the gravy.
It is first fried done, then it stews in the milk while
the gravy is being made. Salt and pepper, of course.
Red pepper is very nice for soups, gravies ·and
sauces. (A very little should be used.)
Try this "liver dish" with Parker House Rolls;
then see if you can think of any teacher or recipe
book that has told you anything as pra,otical.
Colorings for Soups, Gravies, Pudding Sauces,
Caramel Cake Icing, Etc. :
Burn in a frying pan one cup of granulated
sug.aT until every grain is black and mass commences
smoking. Then add one-half cup of water. Let this
cook slowly. The mass of sugar will .all dissolve.
Let it cook until the black liquid is a trifle thicker
than water.
If forgotten, and let get too thick, put in more
water and cook again. You can't hurt it. When
cool put in a jar or bottle. It is tasteless, odorless,
and has no flavor. Just a little .added to gravies,
soups, pudding sauces or white icing, brings them
down to any shade of brown you want. This is how
you always get a brown gravy in a hotel or restau­rant,
or should, but sometimes the cook there does
not know either.
Easy Made Cake Icings
Get what is known in the store as :XXXX ( 4X)
icing sugar. It is as smooth as corn starch.
26 Walker's Method of Easy Bread Making
For White Icing
M,erely dissolve this sugar, mentioned on previous
page, to smooth paste with milk or water. Add a
spoonful of butter. This will keep icing from crack­ing
on cake. Flavor with few drops of vanilla.
For Caramel Icing
Just add a little of the colorin g, as explained
on preceding page, to the white icing. A little more
sugar may be necessary if your coloring thins the
icing. Add a few drops more vanilla. (When I
taught classes at one dollar per pupil, I was told
by mruny that this caramel icing recipe was worth
thle money paid.)
For Chocolate Icing
Put a piece of chocolate in a bowl. Set in a very
warm place. Do not put any water or milk on it.
It will melt. Add it to either the white or the
caramel icing. Add a few drops of vanilla.
For Cocoanut Cakes
Buy w,hat is known as bulk co-coanut; It is
cheaper. The more dry it is the betteT for you. You
get more for the money. Put a handful in a bowl,
throw a spoonful of sugar on it. Then sprinkle with
just a little water or mille Not too much. Shake it
around. ·It will come up as good and fresh as the
day it came from the shell.
Walker's Method of Easy Bread Making 27
In using tomatoes for any cream soups or sauces,
add a pinch of baking soda to the tomatoes. This
will keep them from curdling the mille
In cooking milk for cream pies, or cream puffs,
or the water for raisin pies, pudding sauces, etc.,
where sugar and flour, or sugar and corn starch is
used, mix· the sugar and flour together thoroughly,
dry. Then add to boiling water or . milk If the
sugar and flour is well mixed there will be no lumps.
Walker's "Best Ever" Custard
1 pint milk.
1 tablespoon (heaping) corn starch.
2 eggs (whites and yolks separated).
3 tablespoons sugar.
Vanilla or nutmeg or both for flavoring.
Mix as follows':-Put 1 tablespoon of sugar in small
stew pan and add milk and place on stove. (Sugar
helps to keep the milk from s'corching.) Mix in a teacup
the corn stat:ch and remaining sugar thoroughly (dry).
Beat in the yolks of eggs, and add a little of the hot
milk to get it thin enough to pour easily. Add to milk
when ready to boil. Then set pan on lid or where it
won't be hot enough to scorch as it thickens. When it
is thickened nicely, beat the whites very stiff and stir
them in lightly, to the hot custard. Flavor to suit taste.
Try it. It is fine. I think you will say, "Walker surely
believes in living well."
28 Walker's Method of Easy Bread Making
Selected~Recipes for
Stanard's Bird Self-Rising Flour
Royal Patent Self-Rising Flour
(same quality Flour under different Brands)
Self-Rising Flour contains soda, phosphate and
salt in proper proportions and is ready for imme­diate
use by the addition of shortening, and water
or milk as you prefer.
Try it for any of your favorite recipes, leaving out
the Baking Powder, or Soda, and salt that you would
use otherwise.
We are giving you here some tested recipes.
Special Recipes from Our Domestic
Science Department
SELF-RISING FLOUR BISCUITS
2 cups Self-Rising Flour. l)il cup sweet milk (more or less.)
2 tablespoons lard or vegetable
fat.
Sift th.e flour and mix in the shortening, add the milk a little at a
time. Do not pour it all in at once, because the amount of liquid re­quired
varies some with different flours, and if you get the dough too
wet the biscuit will be tough. Have the dough soft but not sticky.
Knead gently until dough is smooth. Turn out on a very slightly
floured board, roll lightly, and cut into shapes. Bake in a hot oven
at once.
4 cups Self-Rising Flour.
3 eggs.
2 tablespoons sugar.
SALLY LUNN
2 cups milk.
2 tablespoons melted butter.
Mix sugar and Self-Rising Flour. Beat 'eggs in a bowl and add
to flour and sugar, then add milk gradually, and melted butter last.
This makes a smooth heavy batter. Pour into greased pie tins and
bake in a hot oven about 20 minutes. When baked, split open and
spt·ead butter between the layers and serve hot.
GRIDDLE CAKES
3 cups Self-Rising Flour. 1,4 cup sugar.
2 cups sweet milk. 2 eggs.
Add sugar to Self-Rising Flour. Beat eggs and add to milk. Pour
slowly on dry ingredients. Beat thoroughly and drop by spoonful, or pour
from a pitcher, or a hot, slightly greased g riddle. When puffed and
full of bubbles, tUl'n quickly with spatula or cake turner and cook
other side.
Walker's Method of Easy Bread Making 29
1%, cups Self-Rising Flour.
2 tablespoons sugar.
WAFFLES
1 cup sweet milk.
2 eggs.
2 tablespoons melted butter.
Break eggs in bowl and beat vigorously, then add milk and melted
butter or vegetabfe oil ; add sugar to Self-Rising Flour, then combine
mixtures. Some flours are drier than others and take more moisture :
if the batter looks thick or heavy, add a little more sweet milk. A
heavy batter will not make a crisp, tender waffle.
2 cups Self-Rising Flour.
1 cup sweet milk.
2 tablespoons sugar.
MUFFINS
1 egg.
2. tablespoons melted butter.
Beat egg, add milk and melted butter and sugar, then add Self-Rising
Flour. Beat thoroughly, pour into greased muffin tins and bake in
a moderately hot oven. This recipe makes about 20 muffins.
DOUGHNUTS
1 egg. 1,6 teaspoon vanilla.
1h cup sweet milk. 1h cup sugar.
2 cups Self-Rising Flour (about). lAo teaspoon nutmeg.
Beat egg, add sugar and milk then the Self-Rising Flour, nutmeg
and vanilla. The dough will be very soft and sufficient flour must be
sprinkl'ed on the board to keep it from sticking, work in just enough
extra flour so that dough can be handled. Pat, roll gently and cut
with doughnut cutter. Fry in deep hot fat.
Be sure to have fat hot enough to brown a crumb of br~ad when
dropped in kettle.
This recipe makes 14 rather large doughnuts.
WHITE CAKE
·%, cup butter. 3 cups Self-Rising Flour
6 egg whites. (sifted and then measured).
11,6 cup sugar (sifted and then 2/3 cup water.
measured). 1 teaspoon vanilla.
Method: Cream butter and suga~. add unbeaten egg whites and beat
vigorously, then add flour and water alternately, Place greased paper
in bottom of cake tins, grease sides thoroughly and divide mixture in
three pans. Bake 30 to 40 minutes If the layers are thick, and from
15 to 20 minutes if layers are very thin. When cakes are done, they
will shrink from sides of pan and will spring back when touched lightly
in the center with your finger. (300° to 375° F.)
Cool in pans before removing.
CHOCOLATE ICING
6 egg yolks left from cake. 2 squares Baker's Bitter Chocolate.
3 cups sugar. 11,6 cups water.
Boil sugar and water until it spins a long thread (240 ° F. on candy
thermometer.) Pour cooked mixture slowly over the yolks of eggs,
beating constantly, then add melted chocolate and vanilla, and continue
beating until mixture thickens sufficiently to spread on cake.
30 Walker's Method of Easy Bread Making
SOFT GINGER CAKE
¥.. cup butter.
3 eggs.
3 cups Self-Rising Flour.
2 teaspoons cinnamon.
'h teaspoon allspice.
2 tablespoons cocoa.
1 cup dark brown sugar.
'h cup molasses.
1Y, teaspoons ginger.
lh teaspoon cloves.
1,4 teaspoon nutmeg.
1 teaspoon vanilla.
'%, cups sweet milk.
Method: Cream butter and sugar, add eggs, beat vigorously, then add
rn<>lasses. Add spices and cocoa to flour and mix alternately with milk
to first mixture. Bake 45 to 60 minutes. Size of pan 13 in. x 9 in. x 2 in.
First mixture.
DEVIL'S FOOD
'h cup sweet milk. cup brown sugar.
Y, cup grated chocolate (bitter). • 1 egg.
Mix grated chocolate and sugar in a sauce pan, then add eggs; beat
and add milk. Cook this mixture until it is stiff. Let cool.
Second mixture.
1 cup brown sugar.
2 cups ·Self-Rising Flour.
Y, cup sweet milk.
'h cup butter.
2 eggs.
1 teaspoon vanilla.
Cream butter and sugar, add eggs and beat vigorously, then ·flour
and milk alternately. Stir into this the chocolate paste, which is
thoroughly cooled. Bake in layers or in a single loaf (9 in. x 9 in. x
2% in.). Fol"iow rule for baking. If loaf cake, bake 45 minutes.
BUTTER ICING
2 table~poons butter creamed thoroughly, then work in as much pow­dered
sugar as possible. Moisten with a little rich cream, fla vor with
vanilla, or any desired flavoring, and spread on cake.
JELLY CAKE
1 cup sugar.
1'j!J cups Self-Rising Flout·.
% cup butter.
3 eggs.
Y, cup sweet milk.
Cream butter and sugar, add eggs and beat vigorously ; then add flour
and milk alternately. Bake as directed for White Layer Cake and put
layers together with a tart jelly (such as red currant). Sprinkle pow­dered
sugar over top.
Note :-This does not make a large cake-three ordinary sized pie t ins
were used in this recipe.• It is best to let the cakes cool · slightly in the
pans before removing.
lJI, CuPS sugar (brown if pre-ferred).
1 cup butter.
1h cup milk or cream.
Y, teaspoon cl'oves.
1 tablespoon cocoa.
11,4. cups raisins or currants.
HERMITS
3 eggs.
0 teaspoon nutmeg.
1 teaspoon allspice.
1 cup brkoen nut meats.
2% cups Self-Rising F:om·.
Cream butter and sugar, add eggs and beat vigorously. Add spices,
cocoa, nuts and raisins to flour: then add to first mixture alternately
with the milk. Drop by spoonful on a buttered sheet and bake in a
moderately hot oven (350° F.).
Walker's Method of Easy Bread Making 31
1h cup butter.
1 egg.
BUTTERSCOTCH COOKIES
1 cup sugar.
1% cups Self-Rising Flour.
(1 tablespoon sugar mixed with 1,4 teaspoon cinnamon to sprinkle over
top of cakes). .
Method: Cream butter, add sugar gradually and cream again, then
egg well beaten and flour. Toss on a floured board, roll thin, cut in
shapes and sprinkle sugar and cinnamon over top. A half of pecan
placed on each cake is an addition.
Note :-The dough is very soft and it may be necessary to work in
more flour in order to handle it, but the cakes will be much daintier if
the dough is not too stiff. ·
I believe by this time that you have caught one
or more suggestions that will be beneficial to you. I
believe you will consider this booklet worth saving,
and I respectfully ask you to remember, favora·bly,
the Stanard-Tilton Milling . Company who have
made it possible for me to place it before you.
Thanking you in advance for your favors to them,
I am most respectfully yours,
P. 0. WALKER,
.J_;ock Box 1715, Denver, Colorado.
for~
Bread, Biscuits
and Pastries
Stanard Tilton Milling Co.
St. Louis • • • Alton • • • Dallas