Peel and oat in pieces two potatoes, boil them in a pint of
water; when perfectly tender, mash them, stir in them the
water they were boiled in, and when cool, add three pints of new
milk, which has been boiled and cooled, a teaspoonful of salt,
and a teacup of yeast; stir in sifted flour to make a dough,
eoTcr this and let it rise all night ; in the morning knead it for
half or three-quarters of an hour, using very little flour, and let
it rise again until very light ; then turn it on your paste-board,
divide it into loaves, knead very little, shape them and put them
in buttered pans; let them rise again for about half an hour;
then bake in a moderate oven.
Brown Bread, No. 1✪ Bread, No. 1.
To one quart of unbolted flour put a pint of wheat flour, a
iablespoonfiil of brown sugar, and a little salt ; mix with luke-
warm water, and proceed as in other bread.
* Brown Bread, flfo. 2.
Make a stiff sponge in the evening of unbolted flour and a
quart of tepid water ; add a little salt and half a cup of yeast;
in the morning add half a teacup of brown sugar, knead it well
in ; make up into loaves, and set them in a warm place to rise.
When light, bake in a rather hot oven.
* Mountain Bread, No. 1.
Two pounds of flour, with a quarter of a pound of butter and
the same of lard rubbed through it ; add a little salt, mix it
with a pint of sour milk, and stir through it a teaspoonful of
saliraltts or soda ; roll out very thin ; bake on tins, mark it with
a kaift and break in squares. Serve hot.
Mountain Bread, No. 2.
One quart of flour, a piece of butter the size of an egg nibbed
into it with your hands half a teaspoonful of salt ; mix with
148 COOKERY FROM EXPEBIBNCE.
mmi milk, add a teaspoon balf full of soda disBolyed in a littla
hoi water, roll out thin, mark into squares with a knife, break it
up and serye hot
Konntain Bread, Vo. 8.
live pints of sifted flour, with three teaspoonsftd of eream of
tartar mixed in it dry, a teaspoonM of salt ; melt in a half-pint
of nulk, half a pint of butter and lard, equal parts of eaeh ; when
a little eooled, stir in the flour } mix well, and then add half a
pint more of oold milk in which you have dissolyed a teaspoonfU
of soda. Knead it well ; the dough should be very soft — ^if not
so, add a little more oold milk. Boll out in thin sheets, mark it
in squares the size you wish to break it, and bake it on tins ten
minutes in a quick oven. Break it up and serve hot.
Saratoga Bread.
Warm two tablespoonsfiil of butter in a pint of sweet milk,
stir it gradually into a quart of sifted flour, add half a teaspoonful
of salt and four tablespoonsful of yeast ; let it rise all night, if
for breakfast — if for tea, set it at noon. Before baking, add
half a small teaspoonful of saleratus✪ Saratoga Bread ; pour into a shallow pan,
which has been buttered, and bake half an hour in a good oyen.
* Bye Bread.
Make a sponge in the eyening with three pints of tepid water
and rye flour to make a stiff batter ; add a teacup of yeast✪ Bye Bread; in
the morning stir in with a spoon rye flour until you haye it not
quite as stiff as wheat bread ; put it in greased pans, wet your
hand in cold water and smooth the tops of the loayes^ set them
in a warm place to rise for an hour, or until to the tops of the
pans; then bake. This quantity will make three good-siied
loayes. Add a teacup of yeast to the sponge in the eyening.
* Bread Biseuit
When the bread is kneaded ready to go in the pass, set away
in a cool place a pint-bowl of it; at twelve o'clock beat it with
an egg, a piece of butter the siie of an egg, and half a cup of
BREAD, CAKES, dte. 148 ✪ Bread Biscuit
Page 70 · 7 recipe records on this page
Presented as published in 1905. 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
Peel and cut in pieces two potatoes, boil them in a pint of water; when perfectly tender, mash them, stir in them the water they were boiled in, and when cool, add three pints of new milk, which has been boiled and cooled, a teaspoonful of salt, and a teacup of yeast; stir in sifted flour to make a dough, cover this and let it rise all night ; in the morning knead it for half or three-quarters of an hour, using very little flour, and let it rise again until very light ; then turn it on your paste-board, divide it into loaves, knead very little, shape them and put them in buttered pans; let them rise again for about half an hour; then bake in a moderate oven.
Brown Bread, No. 1.
To one quart of unbolted flour put a pint of wheat flour, a tablespoonful of brown sugar, and a little salt ; mix with lukewarm water, and proceed as in other bread.
* Brown Bread, flfo. 2.
Make a stiff sponge in the evening of unbolted flour and a quart of tepid water ; add a little salt and half a cup of yeast; in the morning add half a teacup of brown sugar, knead it well in ; make up into loaves, and set them in a warm place to rise. When light, bake in a rather hot oven.
* Mountain Bread, No. 1.
Two pounds of flour, with a quarter of a pound of butter and the same of lard rubbed through it ; add a little salt, mix it with a pint of sour milk, and stir through it a teaspoonful of saleratus or soda ; roll out very thin ; bake on tins, mark it with a knife and break in squares. Serve hot.
Mountain Bread, No. 2.
One quart of flour, a piece of butter the size of an egg nibbed into it with your hands half a teaspoonful of salt ; mix with
sour milk, add a teaspoon half full of soda dissolved in a little hot water, roll out thin, mark into squares with a knife, break it up and serye hot
Mountain Bread, No. 3.
Five pints of sifted flour, with three teaspoonsful of cream of tartar mixed in it dry, a teaspoonful of salt ; melt in a half-pint of milk, half a pint of butter and lard, equal parts of each ; when a little cooled, stir in the flour } mix well, and then add half a pint more of oold milk in which you have dissolved a teaspoonful of soda. Knead it well ; the dough should be very soft — ^if not so, add a little more cold milk. Boll out in thin sheets, mark it in squares the size you wish to break it, and bake it on tins ten minutes in a quick oven. Break it up and serve hot.
Saratoga Bread.
Warm two tablespoonsful of butter in a pint of sweet milk, stir it gradually into a quart of sifted flour, add half a teaspoonful of salt and four tablespoonsful of yeast ; let it rise all night, if for breakfast — if for tea, set it at noon. Before baking, add half a small teaspoonful of saleratus ; pour into a shallow pan, which has been buttered, and bake half an hour in a good oven.
* Bye Bread.
Make a sponge in the evening with three pints of tepid water and rye flour to make a stiff batter ; add a teacup of yeast; in the morning stir in with a spoon rye flour until you have it not quite as stiff as wheat bread ; put it in greased pans, wet your hand in cold water and smooth the tops of the loaves, set them in a warm place to rise for an hour, or until to the tops of the pans; then bake. This quantity will make three good-sized loaves. Add a teacup of yeast to the sponge in the evening.
* Bread Biseuit
When the bread is kneaded ready to go in the pan, set away in a cool place a pint-bowl of it; at twelve o'clock beat it with an egg, a piece of butter the size of an egg, and half a cup of
BREAD, CAKES, dte. 148
Records on this page
Bread, No. 1Brown Bread, No. 1Saratoga BreadMaryland Biscuit, Vo. 1Bye BreadBread BiscuitFayal Biscuit