FoodNet

A laboratory manual of foods and cookery

1916

Page 82 · 10 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
2 tbsp. molasses should be easily handled f yeast cake✪ Graham Bread but not hard and dry Nut Bread i c. chopped walnuts added after the first rising Gluten Bread Ingredients : \ c. scalded milk i tbsp. butter \ c. water \ yeast cake i tsp. salt i c. lukewarm water gluten flour " to knead ' BREADS WITHOUT YEAST Boston Brown Bread - - Steamed Ingredients : i c. rye meal if tsp. soda i c. corn meal i tsp. salt 1 c. graham flour f c. molasses 2 c. sour milk or if c. sweet milk Method : Mix and sift dry ingredients. Combine molasses and milk and add to first mixture. Fill greased molds f full of the mixture. Steam 3-4 hours. Brown Bread I - - Baked Ingredients : f c. molasses 3! c. graham flour 2 c. sour milk i| tsp. baking powder 3 eggs 2 tsp. baking soda 2 tbsp. melted butter | tsp. salt BATTERS AND DOUGHS 191 Method : Mix and sift dry ingredients. Add slightly beaten eggs to the liquid ingredients and combine mixtures. Bake in a slow oven if hours. The batter should be a little thicker than for butter cakes. Brown Bread II Ingredients : \ c. sugar i tsp. salt \ c. molasses 2 c. graham flour 2 c. sour milk if c. white flour 2 tsp. soda i c. nut meats \ c. raisins Method : Let stand i hour in bread pan. Bake in a moderate oven 40-50 minutes. Graham Bread Ingredients : 2 c. buttermilk 2 c. white flour 1 c. molasses if tsp. soda 2 c. graham flour i tsp. salt Method : Let stand in bread pan 40 minutes. Bake in a moderate oven 45 minutes. Nut Bread I Ingredients : 2 eggs 4 c. white flour f c. sugar yf tsp. baking powder 2 c. milk i tsp. salt i c. chopped walnut meats✪ Nut Bread I Method : Follow general directions for flour mixtures. Allow mixture to stand in the pan 20 minutes. Bake in a moderate oven 40-50 minutes. 1 92 LABORATORY MANUAL OF FOODS AND COOKERY Nut Bread II Ingredients : | c. molasses 2 c. whole wheat flour f c. chopped walnuts i c. white flour i£ c. sour milk i^ tsp. soda i| tsp. salt✪ Nut Bread II Method : Follow general directions for flour mixtures. Bake in bread pan in a moderate oven 40-45 minutes. Nut Bread III Ingredients : i c. molasses i tsp. salt if c. water 2 tsp. baking powder 4 c. graham flour f tsp. soda 1 c. white flour 2 c. chopped walnuts✪ Nut Bread III Method : Follow directions for flour mixtures. Bake in bread pans in a moderate oven 35-40 minutes. ROLLS Parker House Rolls Ingredients : 2 c. scalded milk i tsp. salt 2 tbsp. butter i yeast cake dissolved in 2 tbsp. sugar | c. lukewarm water flour✪ Parker House Rolls Method : Add butter, sugar, and salt to milk ; when lukewarm, add softened yeast cake and three cups of flour. Beat, cover, and let rise until light ; cut down, and add enough flour to knead (it will take about two and one half cups). Let rise again, toss on slightly floured board, knead, pat, -and roll out to one third inch thickness. Shape with a biscuit cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece ; brush over one half of each piece BATTERS AND DOUGHS 193 with melted butter, fold and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven 12 to 15 minutes. As rolls rise they will part slightly and if hastened in rising are apt to lose their shape.