and inch thick, keeping them of equal thickness. Let rise
again, then bake. Have oven very brisk and reduce heat at
the end of 5 minutes.
BOSTON BROWN BREAD.
Mrs. Henry Bicklehaiipt.
2 cups graham flour. 1 teaspoon salt.
2 cups corn meal. 1 heaping teaspoon soda.
2 cups sour milk. % cup molasses.
1 cup raisins.
Sift salt and soda with the corn meal; then mix with the flour
and add the milk, beat well and add molasses; last add a cup
raisins which improves flavor very much. Pour into baking
powder cans and steam 4 hours. Then set in oven 20 minutes.
BROWN BREAD.
Miss Nona Barnsback.
V2 cup sugar. 2 cups buttermilk or sour milk.
Y2 cup molasses. IV2 cups white flour.
2 tablespoons melted butter✪ Bread Sticks. 2i/^ cups graham flour.
1 teaspoon salt. 2 well beaten eggs.
2 teaspoons soda.
Mix rather thick and add ^ cup chopped raisins. Eill i lb.
baking powder cans ^ full. Put lids on and bake i hour in a
slow oven.
BOSTON BROWN BREAD.
Mrs. E. E. Knollenberg.
1 teaspoon salt.
1 teaspoon soda.
1 cup white flour.
2 cups graham flour.
This will make three loaves baked in cans, filling each can
^ full of dough. Bake one hour.
1 pint sour milk.
1 egg.
V2 cup sugar.
BREAD.
11
BOSTON BROWN BREAD.
Mrs. W. H. Krome.
1 quart graham flour. 1 tablespoon molasses.
2 teaspoons cream tartar. 1 tablespoon lard.
1 teaspoon soda. Sour milk for stiff batter.
Grea'se mould well, and steam 3 hours. After removing
from mould, put the bread in a hot oven for five minutes to
form light crust.
GRAHAM BREAD.
Mrs. J. E. Stillwell.
1V2 pints graham flour.
pint corn meal.
1 pint sour milk.
y^ pint New Orleans molasses.
1 teaspoon soda.
1 teaspoon baking powder.
Pinch of salt✪ Graham Bread.
Grease moulds and bake slowly until it shrinks from the
sides, (about one hour.)
STEAMED BROWN BREAD.
Mrs. G. B. Crane, Chicago.
2 cups graham flour. 1 teaspoon soda dissolved in
1 cup corn meal. warm water.
cups sour milk. A pinch of salt.
1 cup molasses (nearly)✪ Steamed Brown Bread.
Use round tins with lids, pound baking powder cans will do.
Half fill them with the mixture, place in a steamer over a pot
of boiling water, cover tight and steam three hours or more.
BROWN BREAD.
Mrs. O. T.
2 cups graham flour.
2 cups white flour.
1 teaspoon salt.
Dunlap.
2 cups sour milk.
1 cup black molasses.
1 level teaspoon baking powd r.
Bake in moderate oven 45 minutes.
12
THE EDWARDSVILLE COOK BOOK.
BROWN BREAD.
Mrs. J. A. Gibson, Pontiac, Michigan.
Ip2 Clips yeast, add 2 tablespoons brown sugar and stir thor-
oughly with graham flour until quite stiff, yet thin enough to
pour out and look quite smooth on top. Let it rise until quite
light before baking.
HYGIENE BREAD.
Mrs. Clare Prickett Jones.
Mrs. W. H. Hall.
1 quart graham flour. 1 pint buttermilk.
V2 pint brown sugar. 1 teaspoon soda, in milk. •
1 teaspoon baking powder in A little salt✪ Hygiene Bread,
flour.
Bake in slow oven.
CORN BREAD.
Mrs. Arthur Dyer.
1 cup flour. 1 egg.
2 cups meal. 2 teaspoons baking powder.
2 tablespoons sugar. V2, teaspoon salt.
Water to make smooth batter. 1 tablespoon lard.
Bake in quick oven.
DAINTY CORNMEAL MUFEINS.
Mrs. J. T. Keller, St. Louis.
2 eggs.
IV2 cups sweet milk.
1 cup white Indian meal.
2 tablespoons melted butter.
2 tablespoons white sugar.
Sift baking powder into flour.
Y2 teaspoon salt.
2 cups flour.
2 heaping teaspoons baking
powder.
Begin with the eggs and add
BREAD.
13
✪ Corn Bread
Page 3 · 12 recipe records on this page
Presented as published in 1906. 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
and inch thick, keeping them of equal thickness. Let rise again, then bake. Have oven very brisk and reduce heat at the end of 5 minutes.
BOSTON BROWN BREAD.
Mrs. Henry Bicklehaupt.
2 cups graham flour. 1 teaspoon salt.
2 cups corn meal. 1 heaping teaspoon soda.
2 cups sour milk. % cup molasses.
1 cup raisins.
Sift salt and soda with the corn meal; then mix with the flour and add the milk, beat well and add molasses; last add a cup raisins which improves flavor very much. Pour into baking powder cans and steam 4 hours. Then set in oven 20 minutes.
BROWN BREAD.
Miss Nona Barnsback.
V2 cup sugar. 2 cups buttermilk or sour milk.
Y2 cup molasses. IV2 cups white flour.
2 tablespoons melted butter. 2i/^ cups graham flour.
1 teaspoon salt. 2 well beaten eggs.
2 teaspoons soda.
Mix rather thick and add ^ cup chopped raisins. Eill i lb. baking powder cans ^ full. Put lids on and bake i hour in a slow oven.
BOSTON BROWN BREAD.
Mrs. E. E. Knollenberg.
1 teaspoon salt.
1 teaspoon soda.
1 cup white flour.
2 cups graham flour.
This will make three loaves baked in cans, filling each can ^ full of dough. Bake one hour.
1 pint sour milk. 1 egg.
V2 cup sugar.
BOSTON BROWN BREAD.
Mrs. W. H. Krome.
1 quart graham flour. 1 tablespoon molasses.
2 teaspoons cream tartar. 1 tablespoon lard.
1 teaspoon soda. Sour milk for stiff batter.
Grease mould well, and steam 3 hours. After removing from mould, put the bread in a hot oven for five minutes to form light crust.
GRAHAM BREAD. Mrs. J. E. Stillwell.
1V2 pints graham flour.
pint corn meal.
1 pint sour milk.
y^ pint New Orleans molasses.
1 teaspoon soda.
1 teaspoon baking powder. Pinch of salt.
Grease moulds and bake slowly until it shrinks from the sides, (about one hour.)
STEAMED BROWN BREAD.
Mrs. G. B. Crane, Chicago.
2 cups graham flour. 1 teaspoon soda dissolved in
1 cup corn meal. warm water.
cups sour milk. A pinch of salt.
1 cup molasses (nearly).
Use round tins with lids, pound baking powder cans will do. Half fill them with the mixture, place in a steamer over a pot of boiling water, cover tight and steam three hours or more.
BROWN BREAD.
Mrs. O. T.
2 cups graham flour.
2 cups white flour.
1 teaspoon salt.
Dunlap.
2 cups sour milk.
1 cup black molasses.
1 level teaspoon baking powd r.
Bake in moderate oven 45 minutes.
BROWN BREAD.
Mrs. J. A. Gibson, Pontiac, Michigan.
1½ cups yeast, add 2 tablespoons brown sugar and stir thoroughly with graham flour until quite stiff, yet thin enough to pour out and look quite smooth on top. Let it rise until quite light before baking.
HYGIENE BREAD.
Mrs. Clare Prickett Jones.
Mrs. W. H. Hall.
1 quart graham flour. 1 pint buttermilk.
V2 pint brown sugar. 1 teaspoon soda, in milk. •
1 teaspoon baking powder in A little salt, flour.
Bake in slow oven.
CORN BREAD.
Mrs. Arthur Dyer.
1 cup flour. 1 egg.
2 cups meal. 2 teaspoons baking powder.
2 tablespoons sugar. V2, teaspoon salt.
Water to make smooth batter. 1 tablespoon lard.
Bake in quick oven.
DAINTY CORNMEAL MUFEINS. Mrs. J. T. Keller, St. Louis.
2 eggs.
IV2 cups sweet milk.
1 cup white Indian meal.
2 tablespoons melted butter.
2 tablespoons white sugar.
Sift baking powder into flour.
Y2 teaspoon salt.
2 cups flour.
2 heaping teaspoons baking powder.
Begin with the eggs and add
Records on this page
Bread SticksBoston Brown BreadBoston Brown BreadBoston Brown BreadBrown BreadGraham BreadGraham BreadSteamed Brown BreadBrown BreadHygiene BreadCorn BreadDainty Cornmeal Muffins