two cupfuls each of white cornflour, yellow corn meal, and
ordinary wheat meal (or Graham flour, or rye flour, to taste),
with a teaspoonful of salt ; then mix it all with two cupfuls
of boiling water, and a cupful of milk in which you have
mixed a cupful of molasses, working this last well into the
flour ; at the last dissolve a teaspoonful of bicarbonate of
soda in a cupful of sour milk✪ Brown Bread (Boston), and stir this also into the
mixture. Then turn it all into a covered mould, and steam
it for three hours, after which take off the lid and bake it
for half an hour. If sour milk is not handy, fresh or sweet
milk may be used, but the sour milk is best. Another
version of this bread is made by scalding a pint of Indian
corn meal with just enough boiling water to moisten it
thoroughly without making it sloppy. Let this stand for
ten minutes, then add to it enough cold water to make it
all to a soft batter, when you work into it a gill of brewer’s
yeast, a gill of molasses, one pint of rye flour, half a tea-
spoonful of salt, and a saltspoonful of bicarbonate of soda.
When this is all thoroughly worked together, set it to rise
till the next morning ; then, when light again, knead it
thoroughly ; two-thirds fill a buttered tin with the mix-
ture, dust it with a little flour, and again let it rise,
after which bake it for two hour's. (This makes delicious
toast.)
Calce Bread. — Take a quartern of wel 1 risen dough, then
work into it, kneading it well, 2oz. of butter (or well
clarified dripping), 2oz. of sugar (caster or moist), and 6oz.
28
BREAD, CAKES, AND BISCUITS.
to 8oz. of well washed and dried currants or sultanas. T✪ Calce Breadhis
may be made with the ordinary bread dough, dripping,
moist sugar, and currants, in which case it makes very nice
sweet bread and butter, whilst if made with Vienna or milk
bread dough, fresh butter dissolved in a gill of new milk,
caster sugar, and sultanas or dried cherries, with a flavour-
ing of vanilla, lemon, or kirschwasser, it becomes an
extremely nice cake.
Coarse Bread. — This is made from the cheapest line of
flour made ; but, if carefully made, though its colour will,
of course, be somewhat dark, its flavour will compare
favourably with a good deal of so-called “ superior ” bread.
Dissolve 2oz. to 3oz. of yeast and foz. of salt in half
a gallon of hot water (about 90° Fahr.), have ready
about 121b. of coarse flour in the trough, make a “ bay ”
in this, pour the liquid in, drawing down enough flour
to produce a thin batter; let it stand over night till
thoroughly risen, when you work into it a quart more
water and 2oz. of salt, and finish off like any other bread.
Page 18 · 2 recipe records on this page
Presented as published in 1902. 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
two cupfuls each of white cornflour, yellow corn meal, and ordinary wheat meal (or Graham flour, or rye flour, to taste), with a teaspoonful of salt ; then mix it all with two cupfuls of boiling water, and a cupful of milk in which you have mixed a cupful of molasses, working this last well into the flour ; at the last dissolve a teaspoonful of bicarbonate of soda in a cupful of sour milk, and stir this also into the mixture. Then turn it all into a covered mould, and steam it for three hours, after which take off the lid and bake it for half an hour. If sour milk is not handy, fresh or sweet milk may be used, but the sour milk is best. Another version of this bread is made by scalding a pint of Indian corn meal with just enough boiling water to moisten it thoroughly without making it sloppy. Let this stand for ten minutes, then add to it enough cold water to make it all to a soft batter, when you work into it a gill of brewer’s yeast, a gill of molasses, one pint of rye flour, half a teaspoonful of salt, and a saltspoonful of bicarbonate of soda. When this is all thoroughly worked together, set it to rise till the next morning ; then, when light again, knead it thoroughly ; two-thirds fill a buttered tin with the mixture, dust it with a little flour, and again let it rise, after which bake it for two hour's. (This makes delicious toast.)
Cake Bread. — Take a quartern of well risen dough, then work into it, kneading it well, 2oz. of butter (or well clarified dripping), 2oz. of sugar (caster or moist), and 6oz.
to 8oz. of well washed and dried currants or sultanas. This may be made with the ordinary bread dough, dripping, moist sugar, and currants, in which case it makes very nice sweet bread and butter, whilst if made with Vienna or milk bread dough, fresh butter dissolved in a gill of new milk, caster sugar, and sultanas or dried cherries, with a flavouring of vanilla, lemon, or kirschwasser, it becomes an extremely nice cake.
Coarse Bread. — This is made from the cheapest line of flour made ; but, if carefully made, though its colour will, of course, be somewhat dark, its flavour will compare favourably with a good deal of so-called “ superior ” bread. Dissolve 2oz. to 3oz. of yeast and foz. of salt in half a gallon of hot water (about 90° Fahr.), have ready about 121b. of coarse flour in the trough, make a “ bay ” in this, pour the liquid in, drawing down enough flour to produce a thin batter; let it stand over night till thoroughly risen, when you work into it a quart more water and 2oz. of salt, and finish off like any other bread.
Records on this page
Brown Bread (Boston)Calce Bread