Breads & Sandwiches

Cooking Tips
Breads & Sandwiches
Candies
Cookies
Desserts
Eggs, Cheese & Dry Beans
Fish
Meat
Poultry
Salad & Salad Dressings
Sauces & Gravies
Soups
Vegetables

Related Links:
The ABC of Gourmet Cooking
Healing Gourmet
Delicious Diabetic Recipes
Cake & Cookie Decorating
World Best Gourmet Chocolate Cake
Hot breads
Just to name them whets family appetites - hot, feathery rolls, biscuits and muffins that call for the best jams and jellies in the house, nut bread, and creamy spoon bread - good on either side of the Mason-Dixon line. There are also pop-overs, waffles, and, almost best of all, griddlecakes.
Baking powder measurements are given for the double-acting type. Use half again as much of phosphate, and twice as much of tartrate baking powder.

Corn Bread
Griddlecakes
Muffins
Popovers
Quick Nut Loaf
Spoon Bread
Waffles
Yeast Rolls

Sandwiches
Many of these sandwiches and fillings are the good sturdy kind - made with meat, fish, cheese, or peanut butter.
If sandwiches are "worth their salt," the fillings are generous, have a bit of moistness without being wet, and are spread clear to the edge of the bread.
For more interesting sandwiches use different kinds of bread - even in the same sandwich.
Leave crust on the bread so there'll be no waste and the sandwich will stay moist longer.

Hot Fish Sandwiches
Hot Meat Salad Sandwiches
French-Toasted Sandwiches