Boston Cooking-School cook book

Candied Orange Peel Bread. Use chopped candied orange peel in place of nuts. QUICK PECAN NUT BREAD 2 cups unsifted coarse whole 3 teaspoons baking powder wheat flour 2 cups buttermilk 1 cup pastry flour 1l% teaspoons soda 34 cup brown sugar 1 cup pecan nut meats, 1 teaspoon salt finely cut Mix whole wheat flour, pastry flour, sugar, salt, and baking powder. Add remaining ingredients. Turn into buttered bread pan, cover, and let stand 20 minutes. Bake in moderately slow oven (325° F.). Makes 2 small loaves. WINCHESTER NUT BREAD 34 cup cold water 11% teaspoons salt 14 cup brown sugar 21% teaspoons baking powder 14 cup molasses 84 teaspoon soda 34 cup milk 2 cups fine entire wheat flour 1 cup bread flour 34 cup walnut meats, in large pieces Dissolve sugar in water. Add molasses and milk. Sift flour, salt, baking powder, and soda and add entire wheat flour unsifted. Combine mixtures. Addnuts. Bake 2 hours in slow oven (275° F.). ORANGE PEEL BREAD 1 cup orange peel 1 egg Water 2 cups milk 134 cups sugar 4 cups flour 1 tablespoon butter 4 teaspoons baking powder 1g teaspoon salt Cut orange peel in small pieces, cover with water, cook until tender. Add 1 cup sugar, boil to sirup. Cream butter, add remaining sugar, egg, milk, and flour, mixed with baking powder and salt. Beat well, add orange peel, put in 2 buttered bread pans. Let stand 20 minutes. Bake 40 to 50 minutes in moderately slow oven (325° F.). Two loaves. PEANUT BUTTER BREAD 2 cups bread flour 1 teaspoon salt Vg cup sugar 34 cup peanut butter 2 teaspoons baking powder 1 egg, well beaten 1 cup milk (scant) Sift together flour, sugar, baking powder, and salt. Work into this, with fork, peanut butter and egg. Add milk. Put into buttered pan and bake 50 to 60 minutes in moderate oven (350° F.). STEAMED BREADS BOSTON BROWN BREAD 1 cup rye meal or white flour 1 teaspoon salt 1 cup corn meal 34 cup molasses 1 cup coarse entire wheat 2 cups sour milk flour or 134 cup sweet milk 34 tablespoon soda or water Mix and sift dry ingredients, add molasses and milk, stir until well mixed, and fill well-greased mold not more than 34 full. Cover closely and place mold on trivet in kettle containing boiling water, allowing water to come halfway up around mold. Cover closely and steam 31% hours, keeping water at boiling point. Add more boiling water as needed. In steamed pudding molds, steam 11 to 2 hours. Take from water, remove cover, and set in slow oven (300° F.) 15 minutes to dry off. Remove from mold. Cut with string while hot, by drawing string around bread, crossing, and pulling ends. Makes 2 loaves. : With Orange Peel. Add 14 cup finely cut candied orange peel. With Raisins. Add 1 cup seedless raisins. Boston Brown Bread may be steamed in a double boiler. Grease top part and fill half full of batter. Set over lower part in which is enough boiling water to cover its base 44 inch. Cover closely and steam 3 hours over low heat, keeping water at boiling point. NEW ENGLAND BROWN BREAD 1 cup stale bread 1 cup rye meal or white flour 2 cups cold water 1 cup corn meal 1% cup molasses 1 cup coarse entire wheat flour 1 teaspoon salt 2 teaspoons soda Soak bread in 14% cups of the water overnight. Rub through colander, add molasses, dry ingredients, mixed and sifted, and remaining water. Steam like Boston Brown Bread. Two loaves. INDIAN BREAD 1% cups entire wheat flour _—‘ 1: teaspoon salt 1 cup corn meal 1% cup molasses V4 tablespoon soda 124 cups milk Mix and steam like Boston Brown Bread. One loaf. STEAMED GRAHAM BREAD 3 cups entire wheat flour 1 teaspoon salt 1 cup flour 1 cup molasses (scant) 3% teaspoons soda 2% cups sour milk Mix and steam like Boston Brown Bread. ‘Two loaves.