Recipes: My Friends and My Own by Louise Perrett Part 2

 Continuing with the Louise Perrett cookbook annotated by Joan Kelly, I'm posting only those pages with added content, along with a transcription of those recipes. I've maintained the line breaks in the manuscript, as well as any spelling mistakes in the original.

 

 BREADS

 

Graham Nut Bread
1 1/2 cups sour milk, 1/2 cup molasses,
1/2 cup chopped raisins,
1 cup walnuts, 1 teasp. soda,
graham flour to thicken as drop
biscuits. Bake in slow oven one hour

War Bread
6 cups rolled oats, put into
boiling water, let stand a few
minutes, enough white flour to

 

make stiff batter. 2 cakes of compressed
yeast, dissolved in half glass warm
water, let stand overnight
knead in enough flour in the morning
to make loaves like ordinary bread,
let stand until it raises.

Mrs. Norris’ Bread
2 cups flour        2 cups graham flour
1 teasp. salt        2   “     brand [[bran]]
1   “       soda        4 tablesp. molasses
2   “      baking p.    1    “     olive oil
2 eggs in
cup of milk.  Bake 1 hr. in slow oven.

Soft Ginger Bread

One teaspoon soda in 1 cup molasses.
Beat in one egg, 1/2 cup soft lard
then add 1/4 cup warm water, 1/2 spoon
ginger in two scant cups bread flour
& pinch of salt. Bake 20 min. in hot
oven, is fine to eat hot with a sauce.

Baking Powder Biscuits
2 cups Gold Medal Flour
1 teasp. salt, 4 teasp. baking powder
6 tabblesp. shortening, 3/4 cups milk
Sift flour once before measuring -
& sift again with salt and baking powder
add milk & make soft dough.

SOUPS

Abalone Soup, Mrs. L. Norris. 6 plates
Six abalones cut into small
pieces, let stand in cold water 20 min.
Boil in same water 1/2 hour with 4 sticks
celery, 1 pod garlic. Chop 1 large onion
& fry in 2 tablesp. of butter, with 1 tablesp.
flour. Mix this with broth, boil a while
longer & add 1 cup of milk, some
chopped parsley, & 1 tablesp. Worcester. sauce.

FISH

Broiled Fish
Stuff with sliced onions & tomatoes
lump butter, bake under broiler
about 1/2 hour or until cooked.