ORIENTAL OATMEAL BREAD— Take two cupfuls of
rolled oats, put in bread pan, turn on four cupfuls of boiling
water, stir for awhile. Add, while hot, a heaping tablespoonful
of lard or one scant tablespoonful of butter and one of lard, two
teaspoonfuls of salt and four tablespoonfuls of sugar and three
of molasses. Now add two cupfuls of cold water (making six
cups of water in all) and, if cool enough, add one yeast cake dis-
solved in a very little water. Now stir in all the white flour it
will take until it is as stiff as you can manage it with the spoon.
Set in warm place over night, and in the morning with spoon
and knife fill your tins part full, let rise to nearly top of pan,
then bake an hour for medium size loaves.
RAISIN BREAD— Scald three cups of milk and add one tea-
spoon of salt and two tablespoons of sugar. Cool and add one-
half yeast cake, dissolved in one-quarter cup of lukewarm water.
Mix in enough floor to make a drop batter and set to rise. When
this sponge is light put in two cups of seeded raisins✪ Raisin Bread and enough
84 _ ROLLS, BREAD AND MUFFINS _
flour to make a soft dough, but stiff enough to knead. Let rise
again, then mold into two loaves. Let the loaves double in size
and bake slowly, covering with another pan for the first twenty
minutes -of baking. mifmK> }0 quo fhul-'j
STEAMED BROWN BREAD— Beat one egg light, add oh¥(
cup of cornmeal, one cup rye-meal and one and one-half cups of
flour sifted with a half level teaspoon of salt. Add one cup of
molasses, and after it is turned out put in one level teaspoon of
soda and fill with boiling water✪ Steamed Brown Bread. Add to the other one-third
cup more of the water. Pour into well buttered mold and steam
four hpurStsrh
SOUTHERN CORNCAKE— Mixr'tW(fcup^:jQif wljlte corn^
meal, a rounding tablespoon of sugar and a level teaspoon of
salt, then pour enough hot milk or milk and water to moisten
the meal well, but not to make it of a soft consistency. Let stand
until cool, then add three well beaten eggs✪ Southern Corncake and spread on a
buttered shallow pan about half an inch thick. Bake in a quick
oven' cut in squares, split and butter while hot/1 r>
i r^, 2 flj^ .tiviLv/ ui n'jlBw ffnFy/3>(n[ lo ^cjni) ilnd
STEAMED CORN BREAD-— Sift together one cup .coijn-..
meal and flour and a level teaspoon of salt. Put one level tea-
spoon soda in one tablespoon of water, add to one-half cup of.
molasses and stir into the meal with one and two-thirds
milk✪ Steamed Corn Bread. Beat and turn into a greased mold. Steam four hours,
take off the lid of the mold and set in the oven fifteen minutes.
STEAMED GRAHAM BREAD— Put into a mixing bowl
two cups of sour milk, one cup of molasses, one level teaspoon of
salt, two of soda and the^n enough graham flour to make a batter
as stiff as can be stirred with a spoon, adding one-half cup of
seeded raisins✪ Steamed Graham Bread. Pour into a tworquart mold or lard pail well
greased, cover closely and set in a kettle of boiling water that
comes two-thirds the depth of the mold. Cover the kettle and
keep the water boiling constantly for , four hours. ; litm
Page 55 · 6 recipe records on this page
Presented as published in 1911. 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
ORIENTAL OATMEAL BREAD— Take two cupfuls of rolled oats, put in bread pan, turn on four cupfuls of boiling water, stir for awhile. Add, while hot, a heaping tablespoonful of lard or one scant tablespoonful of butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls of sugar and three of molasses. Now add two cupfuls of cold water (making six cups of water in all) and, if cool enough, add one yeast cake dissolved in a very little water. Now stir in all the white flour it will take until it is as stiff as you can manage it with the spoon. Set in warm place over night, and in the morning with spoon and knife fill your tins part full, let rise to nearly top of pan, then bake an hour for medium size loaves.
RAISIN BREAD— Scald three cups of milk and add one teaspoon of salt and two tablespoons of sugar. Cool and add onehalf yeast cake, dissolved in one-quarter cup of lukewarm water. Mix in enough floor to make a drop batter and set to rise. When this sponge is light put in two cups of seeded raisins and enough
flour to make a soft dough, but stiff enough to knead. Let rise again, then mold into two loaves. Let the loaves double in size and bake slowly, covering with another pan for the first twenty minutes -of baking.
STEAMED BROWN BREAD— Beat one egg light, add oh¥( cup of cornmeal, one cup rye-meal and one and one-half cups of flour sifted with a half level teaspoon of salt. Add one cup of molasses, and after it is turned out put in one level teaspoon of soda and fill with boiling water. Add to the other one-third cup more of the water. Pour into well buttered mold and steam four hpurStsrh
SOUTHERN CORNCAKE— Mix two cups of white cornmeal, a rounding tablespoon of sugar and a level teaspoon of salt, then pour enough hot milk or milk and water to moisten the meal well, but not to make it of a soft consistency. Let stand until cool, then add three well beaten eggs and spread on a buttered shallow pan about half an inch thick. Bake in a quick
oven, cut in squares, split and butter while hot.
STEAMED CORN BREAD— Sift together one cup cornmeal
meal and flour and a level teaspoon of salt. Put one level teaspoon soda in one tablespoon of water, add to one-half cup of.
molasses and stir into the meal with one and two-thirds
milk. Beat and turn into a greased mold. Steam four hours,
take off the lid of the mold and set in the oven fifteen minutes.
STEAMED GRAHAM BREAD— Put into a mixing bowl two cups of sour milk, one cup of molasses, one level teaspoon of salt, two of soda and then enough graham flour to make a batter as stiff as can be stirred with a spoon, adding one-half cup of seeded raisins. Pour into a tworquart mold or lard pail well greased, cover closely and set in a kettle of boiling water that comes two-thirds the depth of the mold. Cover the kettle and keep the water boiling constantly for four hours.
Records on this page
Raisin BreadOriental Oatmeal BreadSteamed Brown BreadSouthern CorncakeSteamed Corn BreadSteamed Graham Bread