Seven cups of graham, i cup thick sweet cream
(or butter), i pint sweet milk, 2 tea-spoonfuls bak-
ing powd✪ Graham Crackerser. Rub the baking powder into the
flour and add the cream with a little salt, and then
the milk. Mix well and roll as thin as soda
crackers. Cut in any shape and bake quickly,
and then leave about the stove a few hours to dry
thoroughly.
RICH WAFFLES.
Make a thin paste with 8 ounces of flour, 6
COOKING DIVISION. 29/
ounces pulverized sugar, 2 eggs, a few drops of es-
sence to flavor, half a cup of brandy or rum✪ Rich Waffles and
milk. Warm and butter both sides of the moulds,
put some of the paste into it, and close it gently
and set it on the fire. Turn it over to heat both
sides equally. Dust them with sugar when done,
and serve either warm or cold. It takes hardly a
minute with each with a good fire.
GRAHAM AND RYE MUSH.
Stir graham or rye meal into boiling water with
a little salt✪ Graham and Rye Mush till quite thick, and cook a few minutes.
This is very nice with either poached eggs or but-
ter and sugar.
OATMEAL MUSH.
Soak the oatmeal over night in enough water to
wet it, and in the morning stir into boiling water.
Cook a few minutes.
WHOLE WHEAT.
Either boil it slowly until quite soft, or bake 6
or 8 hours the same as beans, omitting the pork,
or as a pudding, with sufficient milk to allow it
to swell, or about 2 quarts of milk to a pint of
wheat. Sweeten to taste, and a few drops of
vanilla or lemon flavoring if desired.
CORN BREAD.
Two cups sour milk, i cup flour, half cup sugar,
3 tea-spoons baking powder, a little salt. Moisten
with sweet milk until like cup-cake. Bake in a
quick oven or it will not be nice.
298 DOMESTIC GUIDE.
BREAD FOR DYSPEPTICS.
For I loaf i pint of attrition flour, i pint wheat
flour. Prepare with Horsford's Bread Prepara-
tion, according to directions that come with it,
adding salt and mixing soft with sweet milk with
the hands, and bake quickly. To be used when a
day old.
RYE BREAD.
First scald 2 cups of corn meal with boiling
water to a thick batter. When this is cool, add
one-half of a bowl of light sponge, taken from
bread sponge, prepared from potatoes, that has
raised over night, one-half a tea-cup of sugar, 3
tea-spoonfuls of soda, i of salt. This stir as stiff
with rye flour as can be stirred with a spoon. Let
this rise very light and then add as much rye
again as can be worked in with the hands without
kneading. Drop in a buttered pan and bake one
and a half hours.
GRAHAM BREAD.
One pint yeast, same as used for white bread ;
stir in a pint of warm water, and a little salt, then
add graham flour until you have a thick batter.
Bake 15 minutes longer than the same sized loaf of
white bread. It will not rise as much as other bread.
OATMEAL GRUEL.
Take 2 ounces oatmeal and one and one-half
pints of water✪ Oatmeal Mush. Rub the meal in a basin with the
back of a spoon in a small quantity of water, pour-
ing off the fluid after the coarser particles are
COOKING DIVISION. 299
settled, but while the milkiness continues, repeat
the operation until the milkiness disappears.
Next put the washings into a pan, stir it until
they boil and a soft, thick mucilage is formed.
Sweeten to taste.
MILK SPONGE BREAD.
Put a pint of boiling water in a pitcher with a
tea-spoonful of sugar, one-fourth tea-spoonful of ✪ Milk Sponge Bread
Page 102 · 11 recipe records on this page
Presented as published in 1882. 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
Seven cups of graham, i cup thick sweet cream (or butter), i pint sweet milk, 2 tea-spoonfuls baking powder. Rub the baking powder into the flour and add the cream with a little salt, and then the milk. Mix well and roll as thin as soda crackers. Cut in any shape and bake quickly, and then leave about the stove a few hours to dry thoroughly.
RICH WAFFLES.
Make a thin paste with 8 ounces of flour, 6
ounces pulverized sugar, 2 eggs, a few drops of essence to flavor, half a cup of brandy or rum and milk. Warm and butter both sides of the moulds, put some of the paste into it, and close it gently and set it on the fire. Turn it over to heat both sides equally. Dust them with sugar when done, and serve either warm or cold. It takes hardly a minute with each with a good fire.
GRAHAM AND RYE MUSH.
Stir graham or rye meal into boiling water with a little salt till quite thick, and cook a few minutes. This is very nice with either poached eggs or butter and sugar.
OATMEAL MUSH.
Soak the oatmeal over night in enough water to wet it, and in the morning stir into boiling water. Cook a few minutes.
WHOLE WHEAT.
Either boil it slowly until quite soft, or bake 6 or 8 hours the same as beans, omitting the pork, or as a pudding, with sufficient milk to allow it to swell, or about 2 quarts of milk to a pint of wheat. Sweeten to taste, and a few drops of vanilla or lemon flavoring if desired.
CORN BREAD.
Two cups sour milk, i cup flour, half cup sugar, 3 tea-spoons baking powder, a little salt. Moisten with sweet milk until like cup-cake. Bake in a quick oven or it will not be nice.
BREAD FOR DYSPEPTICS. For I loaf i pint of attrition flour, i pint wheat flour. Prepare with Horsford's Bread Preparation, according to directions that come with it, adding salt and mixing soft with sweet milk with the hands, and bake quickly. To be used when a
day old.
RYE BREAD.
First scald 2 cups of corn meal with boiling water to a thick batter. When this is cool, add one-half of a bowl of light sponge, taken from bread sponge, prepared from potatoes, that has raised over night, one-half a tea-cup of sugar, 3 tea-spoonfuls of soda, i of salt. This stir as stiff with rye flour as can be stirred with a spoon. Let this rise very light and then add as much rye again as can be worked in with the hands without kneading. Drop in a buttered pan and bake one and a half hours.
GRAHAM BREAD.
One pint yeast, same as used for white bread ; stir in a pint of warm water, and a little salt, then add graham flour until you have a thick batter. Bake 15 minutes longer than the same sized loaf of white bread. It will not rise as much as other bread.
OATMEAL GRUEL.
Take 2 ounces oatmeal and one and one-half pints of water. Rub the meal in a basin with the back of a spoon in a small quantity of water, pouring off the fluid after the coarser particles are
settled, but while the milkiness continues, repeat the operation until the milkiness disappears. Next put the washings into a pan, stir it until they boil and a soft, thick mucilage is formed. Sweeten to taste.
MILK SPONGE BREAD.
Put a pint of boiling water in a pitcher with a
tea-spoonful of sugar, one-fourth tea-spoonful of
Records on this page
Graham CrackersRich WafflesGraham and Rye MushOatmeal MushCorn BreadBread for DyspepticsRye BreadGraham BreadOatmeal GruelOatmeal GruelMilk Sponge Bread