then carefully mix in salt, baking soda, baking powder, and sugar. Blend
Sift together flour and baking powder in separate bowl.
Combine flour, salt and baking powder in bowl; add shortening and cut in with pastry blender.
Add milk, a little at a time, until soft but not sticky dough is formed.
Roll out 3/4-inch thick on floured board.
Cut with a biscuit cutter.
Place on ungreased cookie sheet and bake for 12 to 15 minutes at 450\u00b0.
ix in flour, salt, and baking soda.
Cover and chill
ntil cooked.
Place a baking dish of water on the
o 350\u00b0F. Line 2 baking sheets with parchment paper.
nd flour a 9x13 inch baking pan.
In a large
lour, cornmeal, granulated sugar and baking powder. Add melted butter, milk
ombine ground oats with flour, baking soda, salt and cinnamon in
nto your cake dish for best results. (Actually, this particular recipe
ube trays. Line a small baking pan with parchment paper.
he fruit. Sift the flour, baking powder, spices and 1/2
Sift together the flour, cocoa, salt, baking powder and soda. Cream the shortening and sugar together.
Add beaten eggs. Alternately add the sifted ingredients and milk.
Then add jam, nuts and raisins.
Mix well and pour into greased, floured pans. Bake at 350\u00b0 for 30 to 45 minutes or until done.
Put pan of water in oven while cake is cooking.
When it is cold, pour 1 jigger of bourbon over each layer.
This can be stored in a tight container. It's moist, light and rich.
y hand add eggs, vanilla, baking soda, flour and salt.
ablespoons of milk.
Add baking soda and almond extract to
Mix all ingredients together. Divide batter into either 3 one pound coffee cans {mold} or 1 three pound coffee can {mold}that have been greased well. Cover open end with cheesecloth and rubber band Steam for 3 hours.
{It freezes well}.
Nutmeg Sauce.
1/4 cup. oleo melted in fry pan.
Stir in flour about 1/4 cup flour.
Mix with boiling water to gravy consistency. Flavor with nutmeg, vanilla and sugar to taste.
Pudding and sauce is best when served warm.
Select good wild ripe persimmons (best after a heavy frost) and mash through a sieve.
Measure pulp.
Add milk, sugar, salt, butter and crumbs.
Then add flour which has been sifted with baking powder.
Bake in greased individual molds 30 minutes in a 375\u00b0 oven.
Serve with lemon sauce or whipped cream.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
br>Sift flour, salt and baking powder and combine thoroughly with
up of flour with the baking soda, baking powder and salt and