sary to the healthy development of the child, as to its vege-
table prototype, the violet; the rose. The pappoose, carried
on its mother's back, has the benefit of all the oxygen neces-
sary to its perfect physical development^ and every child is
entitled to this great inheritance from Nature.
E.
Recipes.
White Bread (slow process): 1 tbsp. sugar, 2 c.
boiling water, 1 tbsp. lard or butter, 1-4 yeast cake mixed
with 1-4 c. luke-warm water (98 deg. Fahr.), 11-2 tsp. salt,
about 6 c. bread flour.
Prepare the Sponge, 7 to 9 p. m., in the following
manner: Put salt, sugar, and shortening into a large mixing
bowl, and pour over them the hot water. When cooled be-
low the scalding point (150 deg. Fahr.), add the dissolved
yeast. Add flour enough to make a paste about the consist^
ency of pancake batter. Beat the mixture thoroughly.
Cover the paste with a layer of flour about one-fourth inch
in thickness. Invert a pan, or other cover, over the bowl,
(or lay a thin cloth upon the flour), and cover with paper or
several thicknesses of cloth, to exclude the air. Place where
it will be only moderately warm, (about 70 deg. Fahr.), until
morning.
Look at the sponge early in the morning, as it is fre-
quently an "early riser". If it is about to "run over", and
you are not ready to "make it up", set it where it is cooler.
When ready, mix in, with the hands, flour enough to
make a stiff dough. Let this stand in the mixing bowl until
about double its original size; place it in a tempei^ture of
from 80 to 90 degrees, and cover it closely. Turn it around
frequently, if the heat is not evenly applied. When double
its original bulk, cut off portions large enough for loaves,
(about one pound), knead these thoroughly, on a floured
board, until they will not readily stick to the bare board,
and place in greased pans to "rise" again. Cover with heavy
cloth, and keep at the same temperature as before. When
APPENDIX 109
double the original bulk, place in the oven, and bake slowly,
turning frequently. When cooked through, there will not
be sufficient steam in the loaves to burn the cheeks when
the bottom of the loaf is touched lightly against it.
On removing the bread from the pans, rub the surface
of the loaves well with butter, and stand them on end, to
cool. Keep in a covered vessel, wrapped in a dry cloth.
Boston Brown Bread. (No. 1): 1 c. rye meal, 1
c granulated corn meal, 1 c. graham flour, 3-4 tsp. soda, 1
tsp. salt, 3-4 c. molasses, 1 3-4 c. sweet milk or warm water.
Mix the dry ingredients and sift all together; add milk and
molasses, and place in a covered, greased mould, and steam
2 1-2 hours. Fill the mould 2-3 full. Cups may be used
instead of moulds.
Brown Bread. (No. 2): 4 c. rye meal, 2 c. corn
meal, 1 tbsp. soda, 1 tsp. salt, 1 c. molasses, 4 c. sour milk.
Mix dry ingredients and sift all together; add milk and mo-
lasses, place in tightly-covcicd, greased moulds, cook over
steam for 6 hours, then dry in the oven for a few minutes.
Brown Bread. (No. 3): 1 c. corn meal, 1 c rye
meal or entire wheat flour, 12 c. white flour, 1 tsp. salt, 1
tsp. soda, 1-2 c. molasses, 2 c. sour milk.
Page 47
Presented as published in 1911. 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
A modernized reading is not available for this page yet. You are seeing the original text.
sary to the healthy development of the child, as to its vege-
table prototype, the violet; the rose. The pappoose, carried
on its mother's back, has the benefit of all the oxygen neces-
sary to its perfect physical development^ and every child is
entitled to this great inheritance from Nature.
E.
Recipes.
White Bread (slow process): 1 tbsp. sugar, 2 c.
boiling water, 1 tbsp. lard or butter, 1-4 yeast cake mixed
with 1-4 c. luke-warm water (98 deg. Fahr.), 11-2 tsp. salt,
about 6 c. bread flour.
Prepare the Sponge, 7 to 9 p. m., in the following
manner: Put salt, sugar, and shortening into a large mixing
bowl, and pour over them the hot water. When cooled be-
low the scalding point (150 deg. Fahr.), add the dissolved
yeast. Add flour enough to make a paste about the consist^
ency of pancake batter. Beat the mixture thoroughly.
Cover the paste with a layer of flour about one-fourth inch
in thickness. Invert a pan, or other cover, over the bowl,
(or lay a thin cloth upon the flour), and cover with paper or
several thicknesses of cloth, to exclude the air. Place where
it will be only moderately warm, (about 70 deg. Fahr.), until
morning.
Look at the sponge early in the morning, as it is fre-
quently an "early riser". If it is about to "run over", and
you are not ready to "make it up", set it where it is cooler.
When ready, mix in, with the hands, flour enough to
make a stiff dough. Let this stand in the mixing bowl until
about double its original size; place it in a tempei^ture of
from 80 to 90 degrees, and cover it closely. Turn it around
frequently, if the heat is not evenly applied. When double
its original bulk, cut off portions large enough for loaves,
(about one pound), knead these thoroughly, on a floured
board, until they will not readily stick to the bare board,
and place in greased pans to "rise" again. Cover with heavy
cloth, and keep at the same temperature as before. When
APPENDIX 109
double the original bulk, place in the oven, and bake slowly,
turning frequently. When cooked through, there will not
be sufficient steam in the loaves to burn the cheeks when
the bottom of the loaf is touched lightly against it.
On removing the bread from the pans, rub the surface
of the loaves well with butter, and stand them on end, to
cool. Keep in a covered vessel, wrapped in a dry cloth.
Boston Brown Bread. (No. 1): 1 c. rye meal, 1
c granulated corn meal, 1 c. graham flour, 3-4 tsp. soda, 1
tsp. salt, 3-4 c. molasses, 1 3-4 c. sweet milk or warm water.
Mix the dry ingredients and sift all together; add milk and
molasses, and place in a covered, greased mould, and steam
2 1-2 hours. Fill the mould 2-3 full. Cups may be used
instead of moulds.
Brown Bread. (No. 2): 4 c. rye meal, 2 c. corn
meal, 1 tbsp. soda, 1 tsp. salt, 1 c. molasses, 4 c. sour milk.
Mix dry ingredients and sift all together; add milk and mo-
lasses, place in tightly-covcicd, greased moulds, cook over
steam for 6 hours, then dry in the oven for a few minutes.
Brown Bread. (No. 3): 1 c. corn meal, 1 c rye
meal or entire wheat flour, 12 c. white flour, 1 tsp. salt, 1
tsp. soda, 1-2 c. molasses, 2 c. sour milk.