Home dissertations

One cup of milk and one of water ; bring to scalding point, and remove from fire ; add small piece of butter, same as you would for the white bread ; add half a cup of coffee sugar, or clean, dry, yellow sugar ; salt, and when cool enough stir into the Graham flour. And here let me say you want the best — no spring-wheat Graham flour — without you want a sticky bread. Sift the flour, if it seems to have an undue proportion of bran. One-fourth of a cake of compressed yeast, dissolved in half a cup of water ; stir the batter as stiff as possible with a spoon. When light, stir in half a saltspoon of soda, dissolved in a little water. Do not add anymore flour, but turn it in the pan, and sponge not quite so much as the white bread. Bake in one loaf, in a long, deep tin. When baking brown bread, do not open the oven until it is nearly done, for it is very sensitive to the cold air, and will fall, and no amount of baking will make it rise again. RYE BREAD. One cup of rye meal ; one of Indian meal ; one of molasses ; two of flour ; one pint and a half of sour milk ; a teaspoon of soda ; an egg ; one teaspoon of salt. Mix the dry ingredients together. Dissolve the soda in two tablespoons of boiling water. Add it and the milk to the molasses. Stir well and pour on the other mixed ingredients. Beat the egg and add it. Mix thoroughly, and pour into a well-buttered tin pan that holds two quarts. Steam two hours, and then put in the oven for half an hour. SODA BISCUIT WITHOUT MILK. One quart flour ; two heaping tablespoons butter, chopped up in the flour ; two cups cold water ; two teaspoons cream tartar, sifted thoroughly with the flour ; one teaspoon soda, dissolved in boiling water ; a little salt. When flour, cream of tartar, salt and butter are well incorporated, stir the soda into the cold water, and mix the dough very quickly, handling as little as may be. It should be just stiff enough to roll out. Stiff soda biscuit are always failures. Roll half an inch thick with a few rapid strokes, cut out, and bake at once in a quick oven. SOUTHERN RAISED BISCUIT. Heat a pint of milk to melt a heaping tablespoon of butter, and then cool it until it is lukewarm ; beat an egg smoothly, add to it a level teaspoon of salt, a gill of good yeast, a quart of flour and the lukewarm milk ; cover the bowl or pan containing this sponge with a folded towel, and let it stand over night in a place warm enough to insure its rising properly ; the next morning knead the dough gently for five minutes, using enough flour to prevent its sticking to the hands ; make it up in small biscuit, put them into a buttered baking-pan, cover them with a folded towel and put the pan in a warm place for half an hour, or until the biscuit have swollen to twice their original size ; do not put the pan where it is too hot to hold the hand ; when the biscuit are light brush them over the surface with a little sugar dissolved in milk, or with melted butter, and then bake them brown in a quick oven and serve them hot. VIENNA ROLLS.