1920's Inspired Easter Brunch

1920's Inspired Easter Brunch
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Easter brunch recipesSunday is a perfect time to put on a nice brunch for family and friends. Perhaps someone else in the family is having a late dinner, and you want to have something at your home before late afternoon.  Brunch can be anywhere from late morning to early afternoon such 1: 00 p.m. or 3:00 p.m., depending on church schedules and travel time of the guests invited.

During the 1920's most homemakers made their breads and breakfast dishes from scratch.  The Woman's Magazine from 1921 shares some nice recipes that are perfect for brunch. An addition of fresh fruit, eggs,  bacon, sausage, coffee and tea with the breads, waffles or pancakes will make a lovely brunch menu.

 

Coconut Breakfast Bread

2 cups flour

1/3 cup butter

1/4 tsp. salt

1/4 cup sugar

1 egg

1/2 cup finely shredded coconut

2 tsp. baking powder

Sweet milk

 

Rub the butter into the flour to which the baking powder, salt and sugar have been sifted, add the beaten eggs and enough sweet milk to make a soft dough. Turn onto a floured board and shape with the hands to fit a cake or bread pan. Brush over the milk or cream and sprinkle with the coconut. Bake in a quick oven about fifteen minutes. Cut into squares and serve.

Notes: sweet milk is basically whole milk vs. buttermilk or soured milk, which are often used in baking as well.  If a recipe calls for sweet milk then it means to use a regular, whole milk with nothing added.

 

Oatmeal Gems

2 cups rolled oats

1 1/2 cups flour

1/4 cup sugar

1/2 tsp. salt

2 cups sour milk

1/4 cup melted butter

1 tsp. baking soda

1 well-beaten egg

Place the oatmeal in the milk the night before and let stand over night. In the morning add the other ingredients. Beat and fill, hot buttered gem-pans about two-thirds full and bake in a quick oven. 

Notes: Gem pans were often cast iron, and were rather like shallow muffin pans. They were often round, and sometimes rectangle.  Muffin tins can be used and only fill half way or so.

 

Hominy Waffles

1 1/2 cups hominy

2 cups milk

3 tsp. baking powder

3 eggs

2 cups flour

1 tsp. salt

Use fresh-cooked hominy; add the beaten yolks of the eggs and the milk. Sift the baking power and the salt with the flour; then fold in stiffly whipped whites. Bake in waffle irons and serve with maple syrup or sugar and cinnamon.

Notes: Hominy is corn that has been specially processed. It can be bought dried then cooked for 8 hours, or bought canned, which has already been cooked, and is ready to use in recipes like the above waffles.

 

This recipe is from the March 1923 issue of Modern Priscilla Magazine.

 

Rice Griddle Cakes

3 cups boiled rice

2 cups flour

1/2 tsp. salt

1 tsp. sugar

1 1/2 tsp. baking powder

2 eggs yolks

2 cups milk

2 egg whites

 

Put boiled rice through a sieve. Sift dry ingredients; add rice, beaten yolks and milk. Beat well and fold in last the stiffly beaten whites. Cook on a piping hot griddle. Make cakes rather large and serve one to a person. May be served with maple sugar, syrup or butter.

The article also includes some good tips on making pancakes or griddle cakes that I've also found to work well on an electric griddle.

-Testing the griddle by dropping water on it. If the water forms balls which merrily dance over the griddle it is hot enough for cooking the cakes.

-Cook on the first side until the cakes are covered with bubbles, then turn.

-Cook until just brown on the other side.

-Turn only once, otherwise the cakes will become tough.

 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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