BREAD.
<(
The Staff of Life.'
Bannock. One pint Indian meal scalded with one
quart milk, six or eight eggs, a little sugar and salt.
Stir in eggs when cool, and bake in hot oven.
Batter. Two eggs, the whites beaten separately, a
small cup of flour, the same of milk; mix yolks of
eggs, flour and milk into a smooth batter; stir in a tea-
spoon of butter melted, and a little salt, and one
teaspoon of baking powder; the last thing put in
the whites of the eggs beaten to a froth; beat gently
after the whites are in. Bake well in a buttered ±in in
a very hot oven.
Blueberry Cake. i. One quart flour, half a cup
butter, one and a half cups white sugar, one cup sweet
milk, two teaspoons cream tartar, one teaspoon soda,
two eggs, blueberries.
2. One cup milk, three cups flour, one egg, salt, two
tablespoons sugar, one of butter, two teaspoojis cream
tartar, one of soda, one cup blueberries.
Breakfast Cake. Sift together two cups flour, two
tablespoons Indian meal, two tablespoons sugar and
four even teaspoons baking powder; add one cup sweet
milk and two well beaten eggs, a pinch of salt. Bake
in large or small tins.
4 BREAD.
Breakfast Puffs. One pint milk, two eggs, a little
salt, teaspoon soda, two of cream tartar, butter size
of a walnut, melted; put all into the milk, then stir
thoroughly in a pint and a half of flour✪ Breakfast Puffs. Bake in cups.
Brown Bread, i, Togus. Three cups sweet milk, one
cup sour milk, three cups Indian meal, one cup flour,
one cup molasses, one teaspoon salt, one of soda dis-
solved in a little warm wate✪ Brown Breadr.
2. Steamed. Three cups Indian meal, two cups
rye meal, one cup flour, four tablespoons molasses,
two tablespoons yeast, one teaspoon salt. Stir it up
at night with warm water. In the morning add scant
teaspoon saleratus. Steam all the forenoon.
3« One heaping coffee cup rye meal and the
same of Indian meal; mix together one-half teaspoon
salt, molasses enough to make a very stiff dough,
into this beat an ("gg; two scant coffee cups sour
milk, two teaspoons soda. If sweet milk is handier
use three teaspoons baking powder. Steam three
hours and bake one hour.
4. Three cups bread crumbs, rolled fine, three cups
corn meal, three cups sour milk, three -fourths cup mo-
lasses, four teaspoons soda. Boil molasses and add
soda; steam all day as usual.
Buckwheat Cakes. Two cups buckwheat, one of
white flour, one-half cup yeast. In the morning add
two teaspoons sugar, and one teaspoon soda✪ Buckwheat Cakes.
Buns. I. Three cups milk, one cup yeast, two
cups sugar, flour enough to make a stiff batter;
rise over night, then add cup butter, cup sugar, nut-
meg, teaspoon soda, more flour to make as stiff as
bread; after a second rising cut and rise before bak-
ing. Currants if you choose.
BREAD. 5
2. Two quarts dough, one cup sugar, one pint milk
(lukewarm), one cup yeast, one cup currants, put all
to rise in the afternoon, add flour enough to thicken
before bed time. In the morning put in pans to rise
before baking.
3. Cinnamon. Boil one pint milk and cool till
lukewarm, one cup sugar, one cup yeast, tablespoon
butter, one tablespoon lard, flour enough to make a
stiff dough so that none need to be added in the morn-
ing. Let rise over night; when light roll out about an
inch thick and spread well with butter; sprinkle over
brown sugar and cinnamon; then roll it up and cut off
about an inch thick; let rise in pans till very light, and
bake in good oven; when done rub over with butter.
California Biscuit. One-half cup sugar, two cups
milk, two eggs, piece of butter size of an eggj one
quart flour, one teaspoon soda, two teaspoons cream
tartar.
Page 1 · 4 recipe records on this page
Presented as published in 1894. 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
<(
The Staff of Life.'
Bannock. One pint Indian meal scalded with one quart milk, six or eight eggs, a little sugar and salt. Stir in eggs when cool, and bake in hot oven.
Batter. Two eggs, the whites beaten separately, a small cup of flour, the same of milk; mix yolks of eggs, flour and milk into a smooth batter; stir in a teaspoon of butter melted, and a little salt, and one teaspoon of baking powder; the last thing put in the whites of the eggs beaten to a froth; beat gently after the whites are in. Bake well in a buttered pan in a very hot oven.
Blueberry Cake. i. One quart flour, half a cup butter, one and a half cups white sugar, one cup sweet milk, two teaspoons cream tartar, one teaspoon soda, two eggs, blueberries.
2. One cup milk, three cups flour, one egg, salt, two tablespoons sugar, one of butter, two teaspoons cream tartar, one of soda, one cup blueberries.
Breakfast Cake. Sift together two cups flour, two tablespoons Indian meal, two tablespoons sugar and four even teaspoons baking powder; add one cup sweet milk and two well beaten eggs, a pinch of salt. Bake in large or small tins.
Breakfast Puffs. One pint milk, two eggs, a little salt, teaspoon soda, two of cream tartar, butter size of a walnut, melted; put all into the milk, then stir thoroughly in a pint and a half of flour. Bake in cups.
Brown Bread, i, Togus. Three cups sweet milk, one cup sour milk, three cups Indian meal, one cup flour, one cup molasses, one teaspoon salt, one of soda dissolved in a little warm water.
2. Steamed. Three cups Indian meal, two cups rye meal, one cup flour, four tablespoons molasses, two tablespoons yeast, one teaspoon salt. Stir it up at night with warm water. In the morning add scant teaspoon saleratus. Steam all the forenoon.
3. One heaping coffee cup rye meal and the same of Indian meal; mix together one-half teaspoon salt, molasses enough to make a very stiff dough, into this beat an egg; two scant coffee cups sour milk, two teaspoons soda. If sweet milk is handier use three teaspoons baking powder. Steam three hours and bake one hour.
4. Three cups bread crumbs, rolled fine, three cups corn meal, three cups sour milk, three -fourths cup molasses, four teaspoons soda. Boil molasses and add soda; steam all day as usual.
Buckwheat Cakes. Two cups buckwheat, one of white flour, one-half cup yeast. In the morning add two teaspoons sugar, and one teaspoon soda.
Buns. I. Three cups milk, one cup yeast, two cups sugar, flour enough to make a stiff batter; rise over night, then add cup butter, cup sugar, nutmeg, teaspoon soda, more flour to make as stiff as bread; after a second rising cut and rise before baking. Currants if you choose.
2. Two quarts dough, one cup sugar, one pint milk (lukewarm), one cup yeast, one cup currants, put all to rise in the afternoon, add flour enough to thicken before bed time. In the morning put in pans to rise before baking.
3. Cinnamon. Boil one pint milk and cool till lukewarm, one cup sugar, one cup yeast, tablespoon butter, one tablespoon lard, flour enough to make a stiff dough so that none need to be added in the morning. Let rise over night; when light roll out about an inch thick and spread well with butter; sprinkle over brown sugar and cinnamon; then roll it up and cut off about an inch thick; let rise in pans till very light, and bake in good oven; when done rub over with butter.
California Biscuit. One-half cup sugar, two cups milk, two eggs, piece of butter size of an egg; one quart flour, one teaspoon soda, two teaspoons cream tartar.
Records on this page
Breakfast PuffsBrown BreadSteamed Brown BreadBuckwheat Cakes