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 Return to WOMEN Main Return to BROOKLYN Main