: The Community Cook Book by Anonymous - Cooking American Cookbooks and Cooking

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FOREWORD

The Community Cook Book is a collection of recipes chosen from many hundreds that may well be considered representative of the best to be found in any of the more intelligent and progressive of American Communities in which a part of the population make occasional visits to all parts of the country from which they bring back choice recipes to contribute to the neighborhood fund. Added to this, that constant change and interchange of a part of the population, and if the best recipes of such a section be carefully selected and classified, then in a real American Community's Cook Book, such as this, we have one of the most valuable practical cook books in the world.

In presenting this cook book, the compilers were guided by the fact that what each housekeeper needs, is not so much a great variety of ways, but a few successful ways of preparing each article of food.

BREAD, BISCUITS, ROLLS AND PASTRY

"'Bread,' says he, 'dear brothers, is the staff of life.'"

BAKING POWDER BISCUITS.

Two cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt, two tablespoonfuls lard, a little sugar if desired, one-half cup milk or water, milk preferred. Mix flour, salt, sugar and baking powder well with fork; add milk. When well mixed, drop in small quantities onto buttered pans. Bake eight minutes in moderate oven.

BAKING POWDER BISCUITS.

Two cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt, two tablespoonfuls butter, milk enough to make soft dough. Mix dry ingredients, chop in butter, add milk, mixing all the while with a wooden paddle or knife. Toss on a small floured board, roll lightly to one-half inch in thickness. Shape with cutter. Place on a buttered pan and bake in a hot oven.

BOSTON BROWN BREAD.

One level pint cornmeal scalded, one level tablespoonful salt, one cup New Orleans molasses, two teaspoonfuls soda over which pour a little boiling water, one pint sour milk; put half the soda in the molasses and the remainder in the milk. Stiffen with Graham flour. Steam four hours, and brown in oven for about fifteen minutes.

BUCKWHEAT CAKES.

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