Self-Raising Bread. — Put three teacups of water — as warm as
you can bear your finger in — in a two-quart cup or bowl, and three-
quarters of a teaspoonful of salt ; stir in flour enough to make quite
a stiff batter✪ Self-Raising Bread. This is for the rising. Set the bowl, closely covered,
in a kettle in warm water — as warm as you can bear your finger in —
and keep it as near this temperature as possible. Notice the time
you set your rising. In three hours stir in two tablespoonfuls of
flour; put it back, and in five and one-half hours from the time of
setting it will be within one inch of the iop of }'our bowl. It is then
light enough, and will make up eight quarts of flour. Make a sponge
in the centre of your flour with one quart of the same temperature as
rising; stir the rising into it, cover with a little dry flour, and put it
where it will keep very warm and not scald. In three-quarters of an
hour wring this into stiff dough. If water is used be sure it is very
warm, and do not work as much as yeast bread. Make the loaves a
little larger, and keep it warm for another three-quarters of an hour.
It will then be ready to bake. While rising this last time have your
oven heating. It needs a hotter oven than yeast bread.
Egg Corn Bread {Afrs. Patterson's recipe). — One quart of sour
milk, two teaspoonfuls of soda, one of salt, two eggs. Now stir in
your meal to make the batter✪ Egg Corn Bread, not too thick. Add last two or three
520 THE hearthstone; or, life at home.
tablespoonfuls of melted lard or butter, and stir not a moment
longer than to mix it. Pour in your pans, or gem-pans as you pre-
fer, for bakincf. Bread or batter made with soda should not be
kneaded or stirred any longer than just to mix it, and always
bake quickly. I have seen cooks who stir their batter every time
they take out any. This is perfectly ruinous to good, crisp cakes.
Wheat Bread. — Boil or bake three potatoes and mash fine.
Soak a yeast-cake and add to the potatoes when cool enough. Add
two teaspoonfuls of salt; let it stand three or four hours; then add
water enough for two loaves of bread. Stir in flour until very stiff;
let it stand over night. In the morning add half a teaspoonful of
soda dissolved in water, and butter the size of a walnut✪ Wheat Bread. Knead
thoroughly, and then let it raise very light, and put in bread-pans
without further kneading. Let it raise quickly to twice its bulk
when put in the pans.
French Bread. — Take clean rice, three-fourths of a pound ; tie it
up in a thick linen bag, giving it room to swell ; boil from three to
four hours, till it becomes a perfect paste ; mix, while warm, with
seven pounds of flour, adding yeast, salt and water✪ French Bread; allow the dough
to work a proper time near the fire ; then divide it into loaves ; dust
them in and knead vigorously. This quantity will make thirteen
pounds and seven ounces of excellent bread.
Page 336 · 4 recipe records on this page
Presented as published in 1883. 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
Self-Raising Bread. — Put three teacups of water — as warm as you can bear your finger in — in a two-quart cup or bowl, and threequarters of a teaspoonful of salt ; stir in flour enough to make quite a stiff batter. This is for the rising. Set the bowl, closely covered, in a kettle in warm water — as warm as you can bear your finger in — and keep it as near this temperature as possible. Notice the time you set your rising. In three hours stir in two tablespoonfuls of flour; put it back, and in five and one-half hours from the time of setting it will be within one inch of the top of your bowl. It is then light enough, and will make up eight quarts of flour. Make a sponge in the centre of your flour with one quart of the same temperature as rising; stir the rising into it, cover with a little dry flour, and put it where it will keep very warm and not scald. In three-quarters of an hour wring this into stiff dough. If water is used be sure it is very warm, and do not work as much as yeast bread. Make the loaves a little larger, and keep it warm for another three-quarters of an hour. It will then be ready to bake. While rising this last time have your oven heating. It needs a hotter oven than yeast bread.
Egg Corn Bread {Afrs. Patterson's recipe). — One quart of sour milk, two teaspoonfuls of soda, one of salt, two eggs. Now stir in your meal to make the batter, not too thick. Add last two or three
520 THE hearthstone; or, life at home.
tablespoonfuls of melted lard or butter, and stir not a moment longer than to mix it. Pour in your pans, or gem-pans as you prefer, for baking. Bread or batter made with soda should not be kneaded or stirred any longer than just to mix it, and always bake quickly. I have seen cooks who stir their batter every time they take out any. This is perfectly ruinous to good, crisp cakes.
Wheat Bread. — Boil or bake three potatoes and mash fine. Soak a yeast-cake and add to the potatoes when cool enough. Add two teaspoonfuls of salt; let it stand three or four hours; then add water enough for two loaves of bread. Stir in flour until very stiff; let it stand over night. In the morning add half a teaspoonful of soda dissolved in water, and butter the size of a walnut. Knead thoroughly, and then let it raise very light, and put in bread-pans without further kneading. Let it raise quickly to twice its bulk when put in the pans.
French Bread. — Take clean rice, three-fourths of a pound ; tie it up in a thick linen bag, giving it room to swell ; boil from three to four hours, till it becomes a perfect paste ; mix, while warm, with seven pounds of flour, adding yeast, salt and water; allow the dough to work a proper time near the fire ; then divide it into loaves ; dust them in and knead vigorously. This quantity will make thirteen pounds and seven ounces of excellent bread.
Records on this page
Self-Raising BreadEgg Corn BreadWheat BreadFrench Bread