OATMEAL BREAD.— Soak 2 cups rolled oats in 1 qt. hot water (at noon), let stand until night; add 2/3 cup molasses, salt, yeast cake, 1 qt. flour✪ Oatmeal Bread. Mix into loaf, and let rise till morning. Bake in a moderate oven. This makes 2 loaves. — Mrs. Chas. Johnston, Des Plaines, 111. RICE BREAD.— Put 1 qt. milk and water over the fire to , boil; add 1 teaspoon of salt and when boiling stir in ^4 pt. ground rice ✪ Rice Bread (wet with a little milk). Boil up 2 or 3 minutes, stirring re- peatedly; pour it into bread-pan and immediately stir in as much flour as possible with a spoon. After it is cool, add a gill of yeast and let stand until morning. Then knead in more flour until the dough ceases to stick to the hands- It is necessary to make this dough a little stiffer than if no rice were used, else there will be a heavy streak through the loaf. — Mrs. E. D. Kelly, Winnetka, 111. 111. RICE BREAD.— 1 lb. of rice simmered in 3 qts. of water till soft and water absorbed; 4 lbs. of graham flour, salt, and yeast. When the rice is lukewarm mix in most of the flour, salt and yeast; knead until smooth and shining; let it rise in a warm place; make it up into loaves with balance of flour and bake it thoroughly. — Mrs. Edith Fairchild, Glen View, 111. LOUISIANA RICE PONE.— 1 pt. of boiled rice stirred in 1 pt. of milk with a small cup of cornmeal, 4 well-beaten eggs, a large tablespoon of butter and lard melted together, 1 small tea- spoon of salt. Beat in 3 heaping teaspoons of baking powder✪ Louisiana Rice Pone; bake 84 BREAD and serve in ordinary pans, well greased. — Mrs. C. J. Jeffries, Win- tietka, 111. RYE BREAD.— Put 2 qts. of rye flour into a stone jar, stir into it 1 cup of yeast, 2 teaspoons salt and enough water to moisten well✪ Rye Bread. Let it rise over night in a warm place. In the morning, stir it down well. Do not add more flour. Put into the pan as soon as light. Bake in a slow oven. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. SQUASH BREAD.— To 1 cup of stewed and sifted squash add 2 tablespoons granulated sugar, 1 tablespoon ibutter, melted, 1^ cups of scalding milk; when cool flour enough to make a batter and add Yz cup liquid yeast; stir quickly, and add 1 teaspoon salt✪ Squash Bread. Knead 20 minutes and set to rise. Make into a loaf or biscuits, let rise again and then bake. — Mrs. Ethan Earle, Mayfair, 111. BUNS. — Set in the evening a pt. of warm milk, butter the size of an t^^, Yt. an yeast cake, and flour enough to make a thick bat- ter. Add yeast and flour, then add 2 eggs✪ Buns, J^ cup sugar, enough flour to roll in hands, not on board. After mixing, let it stand till quite light; then make into buns and let them stand in pan before baking. Bake about a quarter of an hr. — ^Mrs. C. C. Cleveland, Bart- lett. 111. VARIATION I. — 1 qt. bread sponge, 1 cup sugar, Yi cup but- ter, 1 t^z, 1 teaspoon cinnamon, a pinch of soda, 1 cup of cur- rants, mould and raise this dough twice. It can then be formed into small rolls and baked. — Mrs. H. B. Sanborn, Bartlett, 111.

AI-modernized reading of the original text

OATMEAL BREAD.— Soak 2 cups rolled oats in 1 qt. hot water (at noon), let stand until night; add 2/3 cup molasses, salt, yeast cake, 1 qt. flour. Mix into loaf, and let rise till morning. Bake in a moderate oven. This makes 2 loaves. — Mrs. Chas. Johnston, Des Plaines, 111. RICE BREAD.— Put 1 qt. milk and water over the fire to , boil; add 1 teaspoon of salt and when boiling stir in ^4 pt. ground rice (wet with a little milk). Boil up 2 or 3 minutes, stirring repeatedly; pour it into bread-pan and immediately stir in as much flour as possible with a spoon. After it is cool, add a gill of yeast and let stand until morning. Then knead in more flour until the dough ceases to stick to the hands- It is necessary to make this dough a little stiffer than if no rice were used, else there will be a heavy streak through the loaf. — Mrs. E. D. Kelly, Winnetka, 111. RICE BREAD.— 1 lb. of rice simmered in 3 qts. of water till soft and water absorbed; 4 lbs. of graham flour, salt, and yeast. When the rice is lukewarm mix in most of the flour, salt and yeast; knead until smooth and shining; let it rise in a warm place; make it up into loaves with balance of flour and bake it thoroughly. — Mrs. Edith Fairchild, Glen View, 111. LOUISIANA RICE PONE.— 1 pt. of boiled rice stirred in 1 pt. of milk with a small cup of cornmeal, 4 well-beaten eggs, a large tablespoon of butter and lard melted together, 1 small teaspoon of salt. Beat in 3 heaping teaspoons of baking powder; bake and serve in ordinary pans, well greased. — Mrs. C. J. Jeffries, Winnetka, 111. RYE BREAD.— Put 2 qts. of rye flour into a stone jar, stir into it 1 cup of yeast, 2 teaspoons salt and enough water to moisten well. Let it rise over night in a warm place. In the morning, stir it down well. Do not add more flour. Put into the pan as soon as light. Bake in a slow oven. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SQUASH BREAD.— To 1 cup of stewed and sifted squash add 2 tablespoons granulated sugar, 1 tablespoon ibutter, melted, 1^ cups of scalding milk; when cool flour enough to make a batter and add Yz cup liquid yeast; stir quickly, and add 1 teaspoon salt. Knead 20 minutes and set to rise. Make into a loaf or biscuits, let rise again and then bake. — Mrs. Ethan Earle, Mayfair, 111. BUNS. — Set in the evening a pt. of warm milk, butter the size of an t^^, Yt. an yeast cake, and flour enough to make a thick batter. Add yeast and flour, then add 2 eggs, J^ cup sugar, enough flour to roll in hands, not on board. After mixing, let it stand till quite light; then make into buns and let them stand in pan before baking. Bake about a quarter of an hr. — ^Mrs. C. C. Cleveland, Bartlett. 111. VARIATION I. — 1 qt. bread sponge, 1 cup sugar, Yi cup butter, 1 t^z, 1 teaspoon cinnamon, a pinch of soda, 1 cup of currants, mould and raise this dough twice. It can then be formed into small rolls and baked. — Mrs. H. B. Sanborn, Bartlett, 111.

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Oatmeal BreadRice BreadLouisiana Rice PoneRye BreadSquash BreadBuns

The Cook County cook book