New England Breakfast Breads, Luncheon and Tea Biscuits / by Lucia Gray Swett ; illustration by L. M. P.

Format:

Book

Author/Creator:

Swett, Lucia Gray, author.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Bread.

Biscuits.

Pancakes, waffles, etc.

Muffins.

Breakfasts.

Cooking, American--New England style.

Cooking, American.

bread.

Medical Subjects:

Bread.

Genre:

Cookbooks.

cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

vi, 3-129 pages : illustrations ; 16 x 22 cm

Distribution:

New York : Charles T. Dillingham,

Place of Publication:

Boston : Lee and Shepard Publishers, MDCCCXCI [1891]

Contents:

Prefatory Directions. Yeast: and Yeast Bread; Sugar; Pans for Baking; Baking Powder and Soda; Meal and Flour

Yeast

Yeast, No. 2

Raised Flour Loaves

Graham Bread with Milk

Graham Bread with Water

Rye Bread

Potato Bread

Breakfast Rolls

Lexington Biscuit or Lunch rolls

Tea Rolls

Rolls or Pocket-Books

Flannel Rolls

Sally Lunn

Feather Biscuit

Breakfast Muffins with Yeast

Muffins Baked on the Griddle

Snow Cakes

Castle Cakes

Breakfast Muffins

Rice Muffins

Breakfast Cake

Cottage Cakes

Cottage Cakes with Sour Cream

Hominy Muffins, No. 1

Sally Lunns with Baking Powder

Strawberry Shortcake

Strawberry Shortcake, No. 2

Peach Shortcake

Rich Shortcake

Plain Shortcake

Sour Cream Cakes

Exeter Rye Drop Cakes

Exeter Rye Cakes, No. 2

Rye Drop Cakes, No. 3

Rye Drop Cakes, No. 4

Sour Cream Rye Cakes

Brown Betties

Maine Rye Cakes

Rye Shortcake

Rye Muffins

Flour Drop Cakes, No. 1

Rich Soft Drop Cakes, No. 2

Flour Drop Cakes, No. 3

Cream of Tartar or Baking Powder Biscuit

Wheat or Flour Gems

Graham Rolls with Yeast

Graham Bannock

Graham Rolls in Gem Pan

Graham Rolls in Gem Pan, No. 2.

(Continued) Graham Shortcake

Graham Biscuit

Graham Muffins

Graham Rolls with Sour Milk

Rice Bread

Raised Rice Muffins

Hominy Muffins

Oatmeal Cakes

Potato Biscuit

Brown-Bread, No. 1

Brown-Bread, No. 2

Brown-Bread, No. 3

Brown-Bread, No. 4

Brown-Bread, No. 5

Brown-Bread with Yeast

Little Brown-Breads

Sweet Rusks

Bunns

Coffee Bread

Blueberry Bread, No. 1

Blueberry Bread, No. 2

Blueberry Cakes in Gem Pans

Sour-Cream Blueberry Cakes

Waffles, No. 1

Rice Waffles

Rice Waffles with One Egg

Rice Waffles with Yeast

Buckwheat Cakes, No. 1

Buckwheat Cakes, No. 2

Griddle-Cake Batter

Griddle-Cake Batter with Sour Milk

Bread Griddle Cakes

Squash Griddle Cakes

Sweet-Corn Griddle Cakes

Oatmeal Griddle Cakes

Ceraline Griddle Cakes

Rice Griddle Cakes

Hominy Griddle Cakes

Oatmeal Griddle Cakes with Yeast

Raised Rice Griddle Cakes

Rye Griddle Cakes, No. 1

Rye Griddle Cakes, No. 2

Flannel Cakes

Snow Griddle Cakes

Johnny-Cake, No. 1

Johnny-Cake, No. 2

Johnny-Cake, No. 3

Johnny-Cake, No. 4

Corn-Meal Muffins

Corn Meal Cakes, No. 1

Corn-Meal Cakes, No. 2

Rhode-Island Johnny-Cake

Corn Dodgers

Hampton Johnny-Cake

Thin Corn-Meal Bannock

Corn-Meal Bannock, No. 2.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has transparent protective cover.

Kislak copy has signature of Mrs. J. Alexander Shriver, 518 Cathedral Street, Baltimore, Maryland and ms. note on back pastedown.

Other Format:

Online version: Swett, Lucia Gray. New England breakfast breads, luncheon and tea biscuits.

OCLC:

546276