Bran Bread

Follow rule for Gluten Bread, using one part of bran to four parts of Gluten Flour with one cup of moisture. If the bran is increased the moisture must be lessened.

Boston Brown Bread, 2530 Calories

1 small slice (1 oz.) = 64 Calories.

1 cup granulated Indian meal.

1 cup rye flour.

1 cup graham flour.

1 teaspoon salt.

2 cups sour milk. 2 teaspoons soda. % cup molasses.

Mix dry ingredients (except soda) together; dissolve soda in sour milk and add, then, molasses. Pour into buttered tins and steam three or four hours.

Gluten Biscuit (For The Diabetic), 950 Calories

1 cup Gum Gluten Self-raising. 1 saltspoon salt. 1 tablespoon butter. Milk or water.

1 Without milk.

Mix and sift dry ingredients, rub in the butter, add milk or water to make a soft dough. Roll and cut with biscuit cutter. Makes two large biscuits.

Gluten Drop Biscuit (For The Diabetic), 562 Calories

1 cup Gum Gluten Flour. 1 teaspoon butter. ½ teaspoon salt.

½ teaspoon baking powder. Milk or water.

Mix and sift dry ingredients, rub in the butter, add milk or water to make a stiff batter. Drop from spoon into a buttered pan, and bake very quickly. Makes three.

Bran Biscuit, 416 Calories

½ cup wheat bran. ½ cup improved graham flour. 1 teaspoon Rumford baking powder.

1 teaspoon melted butter. 1 saltspoon salt. Milk.

Sift dry ingredients, rub in the butter and add milk to make a soft dough. Roll it out and bake in hot oven.

Baking Powder Biscuit, 694 Calories

1 cup flour.

2 teaspoons Rumford baking powder.

¼ teaspoon salt.

1 tablespoon butter or beef dripping. ½ cup (scant) milk or water.

Sift dry ingredients twice, rub in the butter with tips of fingers; using knife, stir in gradually the liquid; mix as soft as can be handled; put dough on a well-floured board, pat lightly to one inch thickness, cut with biscuit cutter, put on a shallow buttered tin, heated, and bake in a hot oven. Put a little milk on top of each biscuit before baking to make them brown well.

Note

Dough may be lightly kneaded as for bread, and then cut.

Gluten Muffins (For The Diabetic), 755 Calories

1 cup Gum Gluten Self-raising. ½ teaspoon salt. 1 cup milk, or part water. 1 egg.

1Without milk.

Beat egg and add the milk. Sift the Gluten and salt and gradually add the liquid and beat thoroughly. Bake in hot buttered gem pans.

Bran Muffins, 1850 Calories

2 cups bran.

1 cup flour.

1 teaspoon soda.

¼ cup butter.

3 tablespoons molasses.

1½ cups sour milk.

Mix dry ingredients, rub in the butter with the tips of the fingers, add molasses and sour milk, put into hot muffin tins and bake in a hot oven.

White Gems, 1627 Calories

2 cups flour. 1 teaspoon salt.

4 teaspoons Rumford baking powder.

2 tablespoons butter. 2 tablespoons sugar. 2 eggs. 1 cup milk.

Sift dry ingredients into mixing bowl, add melted butter and rub it in with tips of fingers. Add the well-beaten eggs and the milk gradually and beat all well together. Have gem pans well greased and heated; fill two-thirds full and bake in a very hot oven fifteen or twenty minutes. Put a little melted butter on each gem before putting it into the oven. They are sufficiently cooked when tested with a fine washed knitting needle and it comes out dry.

Cornmeal Gems, 1370 Calories

1 cup flour. ½ cup cornmeal. 1/3 cup sugar.

4 teaspoons Romford baking powder.

½ teaspoon salt.

1 egg.

1 cup milk.

1 tablespoon melted butter.

Sift dry ingredients into mixing bowl, add the milk and well-beaten egg and the melted butter. Put into well-greased hot gems and cook in a quick oven.

Pop-Overs, 730 Calories

1 egg. Speck salt.

1 cup milk. 1 cup flour.

Beat egg until very light, add milk and salt and sift in the flour very carefully - beat very light, never stirring. Have ready gem pans or stone custard cups, well greased and heated. Pour in mixture, filling two-thirds full, and bake in quick oven. This will make six large pop-overs. The success of these pop-overs lies in beating the batter well and in having the cups very hot before putting in the mixture.

Note

These cannot be cooked successfully in tin.

Butter Balls

1 teaspoon butter = 36 Calories.

Cut butter in small pieces size of balls desired, and put in ice-water. Soak the butter paddles in boiling water ten minutes, then chill in ice-water. Hold a paddle firmly in the left hand and roll each piece of butter with the right paddle until round. If butter sticks it must be chilled longer, or paddles must be rubbed with salt and reheated.

One pound of butter will make about thirty balls.