Dora's cook book

Two cups cerealine, one cup graham flour, one-half cup molasses, one teaspoonful of salt, one cup rye meal, two cups sour milk, one teaspoonful of soda. Add the soda and salt to the sour milk; stir all the dry ingredients together; pour over all the milk and molasses, and mix thoroughly ; put into a well-greased bread mould, and steam five hours constantly, and when water is added to the steamer, be sure it is boiling hot. CORN BREAD. Four cups of corn meal, two cups wheat flour, one cup of sweet milk, two cups of sour milk, one tablespoonful of shortening, one heaping teaspoonful of soda thoroughly dissolved in the sour milk, one tablespoonful of salt, one half cup sugar. Steam two hours ; bake one. BATTER BREAD. Two quarts white Indian meal, one cup cold boiled rice, three eggs, well beaten; one tablespoonful melted butter, two and a half cups sweet milk; one teaspoonful salt, one-half teaspoonful soda. Stir the eggs into the milk ; then the meal, salt, butter, and, last of all, therice. Beat all three minutes and bake in shallow pans in a quick oven. | GRAHAM BREAD. Two quarts of unbolted flour, one quart milk, two tablespoonfuls of molasses, and teaspoonful of soda. OATMEAL BREAD. One quart of fresh oatmeal, two quarts water, let stand over night; when ready to bake add one quart of fine flour, one-half cup sugar, one tablespoonful of fine salt. two tablespoonfuls baking powder; mix with a spoon ; no kneading is required ; if too stiff add water. EGG BREAD. One pint milk, two eggs, butter size of an egg, onehalf cup sugar, three teaspoons of “sea foam,” flour enough to make a batter; bake. This makes one loaf. YEAST AND BREAD. / Y18 DORA’S BROWN BREAD. Take one quart corn meal, one pint rye flour, one teaspoonful salt, four heaping teaspoonfuls baking powder, and mix all thoroughly together. Then add half a teacupful molasses and sweet milk enough to make a slack dough. Divide into small loaves and bake immediately. STEAMED INDIAN MEAL BREAD. One quart of yellow Indian meal, one pint of flour, twothirds cup molasses, one tablespoonful soda, salt, and seur milk, to make a thick batter not too stiff; put it into a - pan as for bread and steam it three hours, then bake one half hour. MOTHER’S GRAHAM BREAD. Take two cups of butter milk, one cup of sweet milk, two cups graham flour, one cup white flour, one-half teaspoonful of salt, one teaspoonful soda ; mix the soda and salt with the flour, and then add the milk, making all into dough ; bake two hours. WHEAT BREAD, Four potatoes mashed fine, four teaspoons salt, two quarts lukewarm milk, one-half cake compressed yeast dissolved in one-half cup of warm water, flour enough to make a pliable dough; mould with hands well greased with lard ; place in pans, and when sufliciently light, it is ready for baking. CEREALINE BREAD. Four cupfuls cerealine, one-half cup yeast, one teaspoonful of sugar, two cups milk, or equal parts of milk and water, four cups flour, one teaspoonful of salt ; one tablespoonful of butter orlard. Put the butter, salt and sugar into the bread pan; add four tablespoonfuls of hot water and stir until all are dissolved, then add the milk, or milk water, and follow with the yeast, the flour and ‘cerealine.” Stir into a smooth mass, and turn on toa well floured moulding board, and knead fifteen minutes. Return it to the pan and cover closely, and set away to rise. The better plan is to mix at night, and let it stand in an even temperature until morning, knead again; put into the bread pans, and let it rise three-fourths of an hour, and then bake in a moderate oven about one hour. If compressed yeast is used, dissolve one-half cake in one-half cup cold water. MRS. PRESIDENT CLEVELAND’S RECIPE FOR BROWN BREAD.