Sift together the above ingredients, excepting the lard and
milk ; rub into the mixture the lard and add the milk. Mix
into a batter-like cake and bake one hour. Protect it with
brown paper if it should brown too fast at first.
467. Brown Bread (5)—Jngredients—1 cupful of corn meal, 1 cupful
of Graham flour, 1 cupful of sour milk, 1 cupful of warm water, %
cupful of molasses, I teaspoonful of soda, a little salt. :
Steam two hours. Serve at talle hot.
468. Brown Bread (Steamed)—Ingredients—1 reat of sour
I
milk, % ee of warm water, I cupful of molasses, 1% teaspoonful
of soda, 114 cupfuls of Indian meal, % cupful of flour.
Steam three hours and bake one-half hour. It may seem
thin but it will be just right when done.
469. Brown Bread Boston (Delicious and Genuine)—
Ingredients-—1%4 cupfuls of yellow meal, 1 cupful of rye flour, 1
cupful of Graham flour, 1 cupful of New Orleans molasses, 2 full
teaspoonfuls of baking powder ✪ Brown Bread (4)and a little salt.
Mix all to a consistency of a thick batter with either milk or
water, pour into a buttered mold or tin pail, and steam in boiling
water four hours.
470. Rye Bread —Ingredients—2 cupfuls of Indian meal, scalding
water, a small cupful of white bread sponge, sugar, salt, a teaspoon-
ful of soda, rye.
Make the Indian meal into a thick batter with scalding
water ; when cool add the white bread sponge, a little sugar
and salt, and the soda, dissolved. In this stir as much rye as
is possible with a spoon ; let it rise until it is very light; then
work in with your hands as much rye as you can, but do not
knead it, as that will make it hard; put it in buttered bread
tins, and let it rise for about fifteen minutes; then bake it for
BREAD AND CAKES, 147
an hour and a half, cooling the oven gradually for the last
twenty minutes.
™N 471. Corn Bread Steamed (Canadian Recipe)—lIngredient
—3 cupfuls of corn meal, boiling water, 1 cupful of flour, 2 cupfuls
of sour milk, 1 cupful of molasses, 1 teaspoonful of soda, a little salt.
Scald two cups of corn meal with boiling water, add another .
cup of meal and remaining ingredients. Mix thoroughly, and
steam three hours.
~ 472. Corn Bread (Baked)—Ingredients—% a pint of butter milk,
4 a pint of sweet milk, 1% a teaspoonful of soda✪ Rye Bread, 2 eggs, 9 table-
spoonfuls of sifted corn meal, lard, a teaspoonful of salt.
Half a pint of buttermilk, half a pint of sweet milk ; add to
the buttermilk half a teaspoon of soda; beat the eggs, whites
and yolks together, pour the,milk on to the eggs, and thicken
with the sifted corn meal. Put the pan in which it is to be
baked on the stove with a piece of lard the size of an egg;
when melted pour in the batter, add the salt, stir well and bake.
473. Rice Bread—lIngredients—A plate of boiled rice, 2 eggs, 1%
cups of flour, lump of butter size of walnut, milk✪ Rice Bread.
Take the boiled rice warm enough to melt the butter, beat
the eggs separately, mix with them the flour, and milk enough
to make a thick batter. Grease the pans and bake like bread
or muffins.
474. Soda Bread—Ingredients—Allow a teaspoonful of tartaric acid
to every 2 lbs. of flour, 2 saltspoonfuls of salt, 3¢ pint of milk with
a teaspoonful of carbonate of soda✪ Soda Bread dissolved in it.
Pound the tartaric acid and the salt to a powder. Then
put them into a basin with the flour and mix well together.
Take the milk with the soda well dissolved in it and pour in
with the flour. Great expedition is required in working it into
a dough. Form into two loaves and bake in a brisk oven for
an hour.
475. American Corn Bread—Ingredients—1 large tablespoonful
of lard, % a teacup of brown sugar, 1 teacup of flour, 3 teacups of
Indian meal, 2 small teaspoonful cream of tartar, I small teaspoon-
ful of carbonate of soda, I egg, I saltspoon of salt, enough sour milk
to make a batter about as thick as for cake, or thinner✪ American Corn Bread.
Page 81 · 11 recipe records on this page
Presented as published in 1899. 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
Sift together the above ingredients, excepting the lard and milk ; rub into the mixture the lard and add the milk. Mix into a batter-like cake and bake one hour. Protect it with brown paper if it should brown too fast at first.
467. Brown Bread (5)—Ingredients—1 cupful of corn meal, 1 cupful of Graham flour, 1 cupful of sour milk, 1 cupful of warm water, 3⁄4 cupful of molasses, 1 teaspoonful of soda, a little salt. :
Steam two hours. Serve at table hot.
468. Brown Bread (Steamed)—Ingredients—1 pint of sour
milk, 1⁄2 pint of warm water, 1 cupful of molasses, 1⁄2 teaspoonful
of soda, 114 cupfuls of Indian meal, % cupful of flour.
Steam three hours and bake one-half hour. It may seem thin but it will be just right when done.
469. Brown Bread Boston (Delicious and Genuine)—Ingredients—1 3⁄4 cupfuls of yellow meal, 1 cupful of rye flour, 1 cupful of Graham flour, 1 cupful of New Orleans molasses, 2 full teaspoonfuls of baking powder and a little salt.
Mix all to a consistency of a thick batter with either milk or water, pour into a buttered mold or tin pail, and steam in boiling water four hours.
470. Rye Bread —Ingredients—2 cupfuls of Indian meal, scalding water, a small cupful of white bread sponge, sugar, salt, a teaspoonful of soda, rye.
Make the Indian meal into a thick batter with scalding water ; when cool add the white bread sponge, a little sugar and salt, and the soda, dissolved. In this stir as much rye as is possible with a spoon ; let it rise until it is very light; then work in with your hands as much rye as you can, but do not knead it, as that will make it hard; put it in buttered bread
tins, and let it rise for about fifteen minutes; then bake it for
an hour and a half, cooling the oven gradually for the last
twenty minutes.
™N 471. Corn Bread Steamed (Canadian Recipe)—Ingredients—3 cupfuls of corn meal, boiling water, 1 cupful of flour, 2 cupfuls of sour milk, 1 cupful of molasses, 1 teaspoonful of soda, a little salt.
Scald two cups of corn meal with boiling water, add another .
cup of meal and remaining ingredients. Mix thoroughly, and
steam three hours.
~ 472. Corn Bread (Baked)—Ingredients—1⁄2 a pint of buttermilk,
1⁄2 a pint of sweet milk, 1⁄2 a teaspoonful of soda, 2 eggs, 9 tablespoonfuls of sifted corn meal, lard, a teaspoonful of salt.
Half a pint of buttermilk, half a pint of sweet milk ; add to the buttermilk half a teaspoon of soda; beat the eggs, whites and yolks together, pour the,milk on to the eggs, and thicken with the sifted corn meal. Put the pan in which it is to be baked on the stove with a piece of lard the size of an egg; when melted pour in the batter, add the salt, stir well and bake. 473. Rice Bread—Ingredients—A plate of boiled rice, 2 eggs, 1 1⁄2
cups of flour, lump of butter size of walnut, milk.
Take the boiled rice warm enough to melt the butter, beat the eggs separately, mix with them the flour, and milk enough to make a thick batter. Grease the pans and bake like bread or muffins.
474. Soda Bread—Ingredients—Allow a teaspoonful of tartaric acid to every 2 lbs. of flour, 2 saltspoonfuls of salt, 3⁄4 pint of milk with a teaspoonful of carbonate of soda dissolved in it.
Pound the tartaric acid and the salt to a powder. Then put them into a basin with the flour and mix well together. Take the milk with the soda well dissolved in it and pour in with the flour. Great expedition is required in working it into a dough. Form into two loaves and bake in a brisk oven for an hour.
475. American Corn Bread—Ingredients—1 large tablespoonful of lard, 3⁄4 a teacup of brown sugar, 1 teacup of flour, 3 teacups of Indian meal, 2 small teaspoonfuls of cream of tartar, 1 small teaspoonful of carbonate of soda, 1 egg, 1 saltspoon of salt, enough sour milk to make a batter about as thick as for cake, or thinner.
Records on this page
Brown Bread (3)Corn Bread (Baked)Brown Bread (4)Brown Bread (5)Brown Bread (Steamed)Brown Bread Boston (Delicious and Genuine)Rye BreadCorn Bread Steamed (Canadian Recipe)Rice BreadSoda BreadAmerican Corn Bread