This should be covered about twenty minutes when first put into the
oven with a thick brown paper, or an old tin cover; it prevents the upper
crust hardening before the loaf is well-risen. If these directions are cor-
rectly followed the bread will not be heavy or sodden, as it has been tried
for years and never failed.
232
BREAD.
GEAHAM SREAD. (Unfermented.)
. Stir together three heaping teaspoonfuls of baking powder, three cups
of Graham flour and one cup of white flour; then add a large teaspoonful
of salt and half a cup of sugar. Mix all thoroughly with milk or water
into as stiff a batter as can be stirred with a spoon. If water is used, a
lump of butter as large as a walnut may be melted and stirred into it.
Bake immediately in well-greased pans.
BOSTON BROWN BREAD.
One pint oi rye flour, one quart of corn meal, one teacupful of Graham
flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful
of salt, and two-thirds of a teacupful of home-made yeast✪ Boston Brown Bread. Mix into as
stiff a dough as can be stirred with a spoon, using warm water for wetting.
Let it rise several hours, or over night; in the morning, or when light, add
a teaspoonful of soda dissolved in a spoonful of warm water; beat it well
and turn it into well-greased, deep bread-pans, and let it rise again.
Bake in a moderate oven from three to four hours.
Palmer House, Chicago.
BOSTON BROWN BREAD. (Unfermented.)
One cupful of rye flour, two cupfuls of corn meal, one cupful of white
flour, half a teacupful of molasses or sugar, a teaspoonful of salt. Stir all
together thoroughly, and wet up with sour milk , then add a level tea-
spoonful of soda dissolved in a tablespoonful of water. The same can be
made of sweet milk by substituting baking powder for soda. The batter
to be stirred as thick as can be with a spoon, and turned into well-greased
pans.
VIRGINIA BROWN BREAD.
One pint of corn meal; pour over enough boiling water to thoroughly
scald it ; when cool add one pint of light, white bread sponge, mix well
together, add one cupful of molasses, and Graham flour enough to mold✪ Virginia Brown Bread ;
this will make two loaves ; when light, bake in a moderate oven one and
a half hours.
RHODE ISLAND BROWN BREAD.
Two AND one-half cupfuls of corn meal, one and one-half cupfuls of
rye meal, one egg, one cup of molasses, two teaspoonfuls of cream of tar-
tar, one teaspoonful of soda, a little salt and one quart of milk✪ Rhode Island Brown Bread- Bake in
BREAD.
233
a covered dish, either earthen or iron, in a moderately hot oven three
hours.
STEAMED BROWN BREAD.
One cup of white flour, two of Graham flour, two of Indian meal, one
teaspoonful of soda, one cup of molasses, three and a half cups of milk, a
little salt✪ Steamed Brown Bread. Beat well and steam for four hours. This is for sour milk ;
when sweet milk is used, use baking powder in place of soda.
This is improved by setting it into the oven flfteen minutes after it is
slipped from the mold. To be eaten warm with butter. Most excellent.
RYE BREAD. ✪ Rye Bread
Page 155 · 5 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
This should be covered about twenty minutes when first put into the oven with a thick brown paper, or an old tin cover; it prevents the upper crust hardening before the loaf is well-risen. If these directions are correctly followed the bread will not be heavy or sodden, as it has been tried for years and never failed.
GRAHAM BREAD. (Unfermented.)
. Stir together three heaping teaspoonfuls of baking powder, three cups of Graham flour and one cup of white flour; then add a large teaspoonful of salt and half a cup of sugar. Mix all thoroughly with milk or water into as stiff a batter as can be stirred with a spoon. If water is used, a lump of butter as large as a walnut may be melted and stirred into it. Bake immediately in well-greased pans.
BOSTON BROWN BREAD.
One pint oi rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast. Mix into as stiff a dough as can be stirred with a spoon, using warm water for wetting. Let it rise several hours, or over night; in the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water; beat it well and turn it into well-greased, deep bread-pans, and let it rise again. Bake in a moderate oven from three to four hours.
Palmer House, Chicago.
BOSTON BROWN BREAD. (Unfermented.)
One cupful of rye flour, two cupfuls of corn meal, one cupful of white flour, half a teacupful of molasses or sugar, a teaspoonful of salt. Stir all together thoroughly, and wet up with sour milk , then add a level teaspoonful of soda dissolved in a tablespoonful of water. The same can be made of sweet milk by substituting baking powder for soda. The batter to be stirred as thick as can be with a spoon, and turned into well-greased pans.
VIRGINIA BROWN BREAD.
One pint of corn meal; pour over enough boiling water to thoroughly scald it ; when cool add one pint of light, white bread sponge, mix well together, add one cupful of molasses, and Graham flour enough to mold ; this will make two loaves ; when light, bake in a moderate oven one and a half hours.
RHODE ISLAND BROWN BREAD.
Two AND one-half cupfuls of corn meal, one and one-half cupfuls of rye meal, one egg, one cup of molasses, two teaspoonfuls of cream of tartar, one teaspoonful of soda, a little salt and one quart of milk- Bake in
a covered dish, either earthen or iron, in a moderately hot oven three hours.
STEAMED BROWN BREAD.
One cup of white flour, two of Graham flour, two of Indian meal, one teaspoonful of soda, one cup of molasses, three and a half cups of milk, a little salt. Beat well and steam for four hours. This is for sour milk ; when sweet milk is used, use baking powder in place of soda.
This is improved by setting it into the oven flfteen minutes after it is slipped from the mold. To be eaten warm with butter. Most excellent.
RYE BREAD.
Records on this page
Boston Brown BreadVirginia Brown BreadRhode Island Brown BreadSteamed Brown BreadRye Bread