1800s..RECIPES
Brooklyn Standard-Argus
1878
These recipes were for an advertisement for 'Dooley's Yeast Powder.

GINGERBREAD WITHOUT EGGS
Six cupfuls of flour
three cups of molasses
one and a half cups of butter
one cup of sweet milk
four teaspoonfuls Dooley's Yeast Powder sifted through the flour dry, 
one tablespoonful each of ginger and cloves
two tablespoonfuls of cinnamon.
No other instructions included.

POP OVERS
Two large cips of flour
one and a half teaspoonfuls Dooley's Yeast Powder
one pint of sweet milk, or half milk and half cream
three eggs beaten separately
a little salt. 
Bake in muffin tins. They are delicious for tea.

COTTAGE PUDDING
Three tablespoons melted butter
one cup white sugar
two eggs
one pint of flour with two teaspoonfuls Dooley's Yeast Powder mixed in dry
one cup of sweet milk
sauce of dressing to suit taste.

BROWN BREAD
 Three cups graham flour
 one cup corn meal 
 two cups COLD water
 half cup molasses
 two teaspoons DOOLEYS yeast powder
 with salt to suit,  taste
mix the powder with the flour and meal,WHILE DRY.
bake an hour and a half in a slow oven, with paper over the top.
        

COTTAGE GINGERBREAD
Take one cup of butter and lard melted together
add one cup New Orleans molasses, 
stir into this one cup each of sugar and COLD water, 
two large teaspoonfuls ginger, 
two eggs beaten, 
four cups of flour
having in it three large teaspoonsful DOOLEYS yeast powder
bake in moderately hot oven.

STRAWBERRY SHORTCAKE
One quart flour, one teaspoon salt, two teaspoons DOOLEY'S YEAST POWDER, 
three tablespoons butter, one egg, two tablespoons white sugar, and about 
half pint sweet milk. Sift the flour, powder, and salt together; rub in the 
butter, cold; add the egg, slightly beaten, then the sugar and milk, and 
mix into a smooth dough, just soft enough to be easily handled; roll out in 
two pieces quite thin, to size required; lay one on top of the other and 
bake in a hot oven, in a well-greased pan, about fifteen minutes and 
separate while yet warm  not hot. Use one for the bottom crust, cover with 
a layer of berries, then lay on the other piece and cover as before. Serve 
with powdered sugar and cream. The above will make a large cake; half the 
quantities will make a fair size one.


Transcribed By:
Jerilyn Krone
Ed Guiness
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