Pour the boiling water over the corn-
meal in a pan and mix, throw in a tea-
spoonful of salt, add the molasses and
cold water, then the yeast and then the
two kinds of flour. Line two sheet-iron
brown bread pails with ejreased paper,put
in the dough and let rise from one to two
hours, then bake or steam for five hours.
If steamed , bake the loaves afterward
long enough to form a light crust.
Cost of material — corn meal 3, flour
3, molasses and yeast 2; 8 cents for two
2-pound loaves.
Note. — A good sort of bread is made
as above with a pound of graham eifted
through a common flour sieve to remove
the coarse bran, and the white flour omit-
ted; or with all rye flour and no graham or
white. Care should be taken not to
scald the yeast by adding it to the hot
meal before the cold water. When this
kind of bread is sticky when sliced it
shows it was made up too wet. When
the loaves come out hollow or caved in it
hows too much fermentation.
Cost of material — beans 4, pork 4; 8
cents for 4 dishes
388— Sour Milk Cheese or Smearkase.
Set a pan of clabbered milk on the
stove when there is not much fire, and
let it heat slowly without burning on the
bottom. When it shows signs of boiling
it should be taken ofi", as actual boiling
makes the curd tough. Pour it into a
piece of muslin, tie and hang on a nail to
drip until next day. Chop up the ball
of curd and mix with salt, pepper and
cream to taste, or cream or sweet milk
and sugar.
Sells well at the dairy lunch houses
When for sale in that way it is not ne-
cessary to add any seasonings but a little
salt. Serve in saucers.
Cost of material — one gallon sour
milk value 20 cents will yield 12 ouuces
of cheese, which chopped and moistened
with milk makes 3 half pints, or 6 of
the little cheeses done up in tinfoil that
we find for sale in the stores .
389— Cream Cheese.
Take a quart of cream that has become
sour and thick, mix in a tablespoonful of
salt and pour it into a piece of thin mus*
lin (butter wrapping) placed in a sieve or
basket bottom. Leave it in the milk
house or other cold place three days, to
drain and ripen, pouring away the whey
from the dish it stands on every day.
Lift the cheese out by taking hold of the
corners of the cloth; invert it on to a
COOKING FOR PROFIT.
107
plate. These are sometimes inverted on
to a large cabbage leal* on the second da}'
and taken to market on the leaf the next
day by those who make them for sale.
Note. — The above is the **slipcote"
cheese of English dairies and country
markets, and is the same in the main as
the imported fromage de Brie, the dif-
ferences consisting in the use of a pro-
portion of goats milk in the laster, and
peculiar skill in manipulation learned
through practice among the English pro-
ducers.
390— Baked Bread Pudding.
4 heaping caps bread — 1 pound.
4 cups water or milk.
1 cup finely minced suet.
2 tablespoons sugar,
2 eggs. ✪ Boston Brown Bread
Page 113 · 4 recipe records on this page
Presented as published in 1886. 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
Pour the boiling water over the cornmeal in a pan and mix, throw in a teaspoonful of salt, add the molasses and cold water, then the yeast and then the two kinds of flour. Line two sheet-iron brown bread pails with greased paper, put in the dough and let rise from one to two hours, then bake or steam for five hours. If steamed , bake the loaves afterward long enough to form a light crust.
Cost of material — corn meal 3, flour 3, molasses and yeast 2; 8 cents for two 2-pound loaves.
Note. — A good sort of bread is made as above with a pound of graham sifted through a common flour sieve to remove the coarse bran, and the white flour omitted; or with all rye flour and no graham or white. Care should be taken not to scald the yeast by adding it to the hot meal before the cold water. When this kind of bread is sticky when sliced it shows it was made up too wet. When the loaves come out hollow or caved in it shows too much fermentation.
Cost of material — beans 4, pork 4; 8 cents for 4 dishes
388— Sour Milk Cheese or Smearkase.
Set a pan of clabbered milk on the stove when there is not much fire, and let it heat slowly without burning on the bottom. When it shows signs of boiling it should be taken ofi", as actual boiling makes the curd tough. Pour it into a piece of muslin, tie and hang on a nail to drip until next day. Chop up the ball of curd and mix with salt, pepper and cream to taste, or cream or sweet milk and sugar.
Sells well at the dairy lunch houses When for sale in that way it is not necessary to add any seasonings but a little salt.. Serve in saucers.
Cost of material — one gallon sour milk value 20 cents will yield 12 ounces of cheese, which chopped and moistened with milk makes 3 half pints, or 6 of the little cheeses done up in tinfoil that we find for sale in the stores.
389— Cream Cheese.
Take a quart of cream that has become sour and thick, mix in a tablespoonful of salt and pour it into a piece of thin muslin (butter wrapping) placed in a sieve or basket bottom. Leave it in the milk house or other cold place three days, to drain and ripen, pouring away the whey from the dish it stands on every day. LLift the cheese out by taking hold of the corners of the cloth; invert it on to a plate. These are sometimes inverted on to a large cabbage leaf on the second day and taken to market on the leaf the next day by those who make them for sale.
Note. — The above is the **slipcote" cheese of English dairies and country markets, and is the same in the main as the imported fromage de Brie, the differences consisting in the use of a proportion of goats milk in the laster, and peculiar skill in manipulation learned through practice among the English producers.
390— Baked Bread Pudding.
4 heaping caps bread — 1 pound. 4 cups water or milk.
1 cup finely minced suet.
2 tablespoons sugar, 2 eggs.
Records on this page
Boston Brown BreadSour Milk Cheese or SmearkaseCream CheeseBaked Bread Pudding