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BREAD, — One cupful of Indian meal, two quarts of
flour, one pint and a half of boiling water, one tablespoonful of sugar,
one teaspoonful of salt, half a cake of compressed yeast✪ Bread. Pour the boiling
water on the Indian meaL Stir well, and set away to cool. When blood warm
add the yeast, salt and sugar to it. Stir this mixture into the flour, and pro¬
ceed as usual.
jSWEET BROWN BREA£K — One quart of rye flour, rwo
quarts of Indian meal, one pint of Graham flour, all fresh, half a teacupful
of molasses or brown sugar, half a pint of potato yeast, ana salt✪ Sweet 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, then bake five or six hours.
g^ORN CAKE. — One quart of milk, one pint of Indian meal, two
eggs, ope teaspoonful of salt, butter the size of an English walnut. Let
the milk cdme to a boil, and gradually pour it on the meal. Add the butter
and salt, and beat well, and set away in a cool place. Do this at night. In
the morning beat thoroughly. Beat the eggs well and add them. Pour the
mixture into buttered deep earthen plates. Bake from twenty to thirty min¬
utes. Success depends upon a good beating of the cake in the mornings
■gjj AXSED MUFFINS, — One pint pf warm nu^k, half a cake of
compressed yeast, or half a cupfuflpf liquid yeast pbne quart of flour,
one tablespoonful of butter. Beat two eggs well, and add them and IBhe salt,
butter and yeast to the milk. Stir gradually into the flour. Beat until the
batter is light and smooth. Let it rise four hours in a warm place. Fill
buttered muffin pans two-thirds to the top with the batter, and let them stand
until the batter has risen to the brim. Bake half an hour.
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RICE NIXJFEI1NS. — One pint of milk, one quart of flour, one pint
of boiled rice, three eggs, two tablespoonfuls of sugar, one teaspoonful
of salt✪ Corn Cake, one of soda, two of cream of tartar. Mix the sugar, salt, soda and
cream of tartar with the flour, and rub through a sieve. Beat th&figgs and
add to the milk. Stir gradually into the flour. When a smooth, nght paste,
add the rice. Beat thoroughly. Bake thirty-five minutes in buttered pans.
Three dozen muffins can be made from the quantities given.
WRC'TTEIt.MIEK MOLLS. — 'l ake two coffee cups of buttermilk,
and stir into it one teaspoonful of saleratus dissolved in a little hot water,
and stir into this about five cups of flour✪ Buttermilk Rolls; beat this up lightly, and bake in
French roll pans, the same as cream of tartar rolls. These are very nice. This
will make two roll pans full.
EEATMER CAKE* — One cup ot sugar, one of milk, two scant
^ cups of flour, one egg, one tablespoonful of butter, half a teaspoonful of
saleratus, one of cream of tartar✪ Eatmer Cake, and flavor to taste. Soften (but do not melt)
the butter, and beat it with the sugar and egg; then add the milk, and then
the flour mixed with the saleratus and cream of tartar. Bake in shallow pans
in a quick oven. __
(2D
Oar Medicines are as good as our Receipts.”
RHEUMATISM.
Wtiai Is It, and how can It toe cured?
Page 12 · 7 recipe records on this page
Presented as published in 1885. 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
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BREAD. — One cupful of Indian meal, two quarts of flour, one pint and a half of boiling water, one tablespoonful of sugar, one teaspoonful of salt, half a cake of compressed yeast. Pour the boiling water on the Indian meaL Stir well, and set away to cool. When blood warm add the yeast, salt and sugar to it. Stir this mixture into the flour, and pro¬ ceed as usual.
SWEET BROWN BREAD — One quart of rye flour, two
quarts of Indian meal, one pint of Graham flour, all fresh, half a teacupful of molasses or brown sugar, half a pint of potato yeast, ana salt. 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, then bake five or six hours.
CORN CAKE. — One quart of milk, one pint of Indian meal, two
eggs, one teaspoonful of salt, butter the size of an English walnut. Let the milk come to a boil, and gradually pour it on the meal. Add the butter and salt, and beat well, and set away in a cool place. Do this at night. In the morning beat thoroughly. Beat the eggs well and add them. Pour the mixture into buttered deep earthen plates. Bake from twenty to thirty minutes. Success depends upon a good beating of the cake in the morning.
RAISED MUFFINS. — One pint of warm milk, half a cake of compressed yeast, or half a cupful of liquid yeast, one quart of flour, one tablespoonful of butter. Beat two eggs well, and add them and the salt, butter and yeast to the milk. Stir gradually into the flour. Beat until the batter is light and smooth. Let it rise four hours in a warm place. Fill buttered muffin pans two-thirds to the top with the batter, and let them stand until the batter has risen to the brim. Bake half an hour.
y
RICE MUFFINS. — One pint of milk, one quart of flour, one pint of boiled rice, three eggs, two tablespoonfuls of sugar, one teaspoonful of salt, one of soda, two of cream of tartar. Mix the sugar, salt, soda and cream of tartar with the flour, and rub through a sieve. Beat the eggs and add to the milk. Stir gradually into the flour. When a smooth, nght paste, add the rice. Beat thoroughly. Bake thirty-five minutes in buttered pans. Three dozen muffins can be made from the quantities given.
BUTTERMILK ROLLS. — Take two coffee cups of buttermilk, and stir into it one teaspoonful of saleratus dissolved in a little hot water, and stir into this about five cups of flour; beat this up lightly, and bake in French roll pans, the same as cream of tartar rolls. These are very nice. This will make two roll pans full.
FEATHER CAKE. — One cup of sugar, one of milk, two scant cups of flour, one egg, one tablespoonful of butter, half a teaspoonful of saleratus, one of cream of tartar, and flavor to taste. Soften (but do not melt) the butter, and beat it with the sugar and egg; then add the milk, and then the flour mixed with the saleratus and cream of tartar. Bake in shallow pans in a quick oven. __
(2D
Oar Medicines are as good as our Receipts.”
RHEUMATISM.
Wtiai Is It, and how can It toe cured?
Records on this page
BreadRice MuffinsSweet Brown BreadCorn CakeMuffinsButtermilk RollsEatmer Cake