Durham cook book ...

BOSTON BROWN BREAD. One cup rye meal, one cup yellow corn meal, one cup graham flour, three-fourths tablespoon soda, one teaspoon salt, three-fourths cup molasses, two cups buttermilk. Mix and sift dry ingredients, add molasses, and buttermilk, turn into greased mold and steam five hours. Then take out and bake in oven one-half hour. — Grace W. Atwood. EXTRA MUFFINS. Mix and sift: One cup meal, cup flour, one-half teaspoon salt, four teaspoonfuls Royal Baking Powder, one tablespoonful brown sugar. Add one egg, (beaten), one cup milk, two teaspoonfuls melted butter. Mix and add: One-half cup chopped dates. Bake in a hot oven. — Mrs. E. E. Bernard. ROLLS OR BUNS. One cup creamed potatoes, (strain and use the water in which cooked), two yeast cakes, one cup sugar, three eggs beaten, one-half cup water, one quart flour. Make up batter overnight. Two quarts of flour, salt, two-thirds cup shortening, add batter, knead, then rise. After that, make out rolls and let rise about two hours and bake in moderate oven about three-fourths of an hour. — Mrs. E. E. Bernard. TEA ROLLS. Sponge : One cake yeast, one cup creamed potatoes, three-fourths cup sugar, one cup warm water in which yeast has been dissolved. Another cup of warm water, mix all together. This sponge will last for several days if kept in a cool place and need not all be used at once. To make the rolls one cup of the sponge, one and one-half cups of flour, one teaspoonful salt, lard the size of a small egg. Knead well, roll and cut out. Put in muffin rings and let set for three hours in a warm place. Bake till light brown. — Mrs. A. G. Elliott. MUFFINS. Two cups flour, three teaspoonfuls Royal Baking Powder, one tablespoonful sugar, one-half teaspoonful salt, one cup milk, two eggs, one tablespoonful shortening. Sift together flour, baking powder, sugar and salt, add milk, well-beaten eggs and melted shortening. Mix well. Grease muffin pans and put two tablespoonfuls of batter into each. Bake in hot oven twenty or twenty-five minutes. — Royal Baking Powder Recipe. SPOON BREAD. Three eggs, two cups sour milk, butter size of an egg, small teaspoon of soda, one-half cup of meal, salt to taste. To mix: beat the eggs separately, to yolks add milk, butter, meal and soda, just before ready to cook add the stiff well-beaten whites. Test with a straw to be sure bread is done through. — Mrs. J. Ed. Lyon. LOAF BREAD— QUICK METHOD. Two cakes compressed yeast, three quarts sifted flour, one quart lukewarm water, two teaspoonfuls salt, two tablespoonfuls sugar, two tablespoonfuls butter or Snowdrift. Dissolve yeast in half the water. In the other half dissolve salt and sugar. Mix thoroughly, then stir in gradually the flour. Work in butter, making a moderately stiff dough. Knead well for ten or fifteen minutes until you see bubbles on the top. Put into large bowl or jar greased and warm, cover closely. Set in a warm place to rise until doubled in size. When risen make into three loaves, greasing well over surface, placing in greased pans to rise again. When nearly doubled in size place in moderately hot oven and bake thirty minutes. If loaves are brushed over with a little butter it will keep crust soft and a rich brown crust. About four hours will be required to do this. Half milk and half water makes a richer loaf. — Mrs. J. M. Whitted.