The galley guide

Mix thoroughly together flour, salt, sugar, and baking powder ; rub in potato through a strainer ; add sufficient milk or water to mix smoothly into a stiff batter. Place at once in a greased bread pan, smooth the top with a knife dipped in melted butter and stand in a warm place for 30 minutes. Bake in moderate oven for about 1 hour. When done take from pan, moisten top of loaf with a few drops of cold water and allow to cool before putting away. 13 — Sally’s Graham Bread. 1½ cups molasses 1 teaspoon (level) soda 1 teaspoon (level) salt 1 pint sour milk (or butter¬ milk) y2 cup bran I quart graham flour I pint white flour Dissolve the soda in the molasses; then mix all ingredients together and stir well ; place in greased bread pan and bake 1 hour in slow oven. (To pre¬ vent oven getting too hot the door may be kept ajar.) DESSERTS * 10 1 — Apple Sauce. Wipe, cut in quarters, core and pare eight apples, preferably sour ones. Make a syrup by boiling for seven minutes in a saucepan one cup of sugar and one cup of water in which is a shaving of lemon rind. Then remove lemon, add enough apples to cover bottom of saucepan, watch carefully during cooking and remove apples as soon as they are soft, repeating until all apples are cooked. When all are cooked pour the syrup remaining in the saucepan over them. Apple sauce may be used as a dessert or as a vege¬ table served with pork, duck or goose. A good des¬ sert may be had by pouring apple sauce over the cake described in Recipe No. 8. 102 — Stewed Prunes. Wash as many prunes as desired. Put in sauce¬ pan, cover with cold water and soak for two hours ; then cook until soft in the same water. When nearly soft add sugar or molasses to sweeten to taste. If desired to improve the flavor add the juice of one lemon. 103 — Bread Pudding. 2 cups (level) stale bread crumbs 1 quart scalded milk (brought almost to a boil and re¬ moved) Ys cup sugar Y\ cup melted butter 2 eggs y2 teaspoon salt 1 teaspoon vanilla or *4 tea¬ spoon cinnamon, nutmeg or other spice Soak bread crumbs in the milk and set aside until cool, then add the sugar, butter, eggs slightly beaten, salt and flavoring in the order named. Place in but¬ tered baking dish (Pyrex glass or regular heat re¬ sisting earthenware) and bake 1 hour in slow oven. Serve with Vanilla Sauce (Recipe No. 1108). 104 — Indian Pudding. 2 cups (level) boiling water 1 teaspoon (level) salt 5 tablespoons (level) corn meal 3 cups (level) hot milk Y\ cup molasses y2 teaspoon ginger Add salt to boiling water and sift in the corn meal slowly; boil for ten minutes, stirring often. All the milk, molasses and ginger mixed together ; pour into a greased baking dish and bake very slowly for three hours. Serve with cream, Vanilla Sauce (Recipe No. 1108) or Hard Sauce (Recipe No. 1107). Mock Indian Pudding. y2 small loaf bakers’ whole wheat or graham bread 354 cups milk y2 cup molasses butter Remove crusts from bread and cut into about five slices of uniform thickness. Spread generously with butter, lay in baking dish and pour over three cups of the milk and the molasses mixed together. Bake 2 to 3 hours in very slow oven, stirring every twenty minutes during first hour and then adding the re¬ maining half cup of milk. 105 — Junket.