4 cups new milk scalded, then add fljur enough to make a slack dough. Dissolve a yeast cake (or a cup of yeast) in a little warm water, add and set in a warm place to rise. The next morning add a small teaspoonful of soda dissolved in yi cup of warm water, i teaspoonful of sugar✪ Yeast Bread, ^ cup of lard, add flour enough to handle. Knead till smooth and light. TOGUS BREAD. 2 cups sweet milk, i cup sour milk, 3 cups of meal, i cup of flour, I cup of molasses, i teaspoonful of soda, little salt, steam 3. hours. Mrs. Caroline F. Frve. Washington, D. C. Wife of Senator Frye of Maine. (This recipe was sent especially for this book.) RAISED WHEAT BISCUIT. I quart of wheat meal (not graham), i quart of flour, a little salt, piece of lard size of an egg, one-half cup of yeast. Mix over night with warm water and knead same as for white bread. In the morning knead again, roll out and cut into biscuit. Raise until light and bake. Mrs. W. W. Bradbury. OUR WHEAT BROWN BREAD. 3 cups wheat flour, i cup white flour, 3 cups sour milk, 3 tea- spoonfuls soda (full), fz cup of molasses and salt. 6 MACHIAS COOK BOOK. BROWN BREAD. 3 cups graham dour, i cup com meal, i cup molasses, i cup sour milk, i cup sweet milk, i heaping teaspoon soda, }i teaspoon salt ; steam 3 or 4 hours. CORN BREAD (Good.) £ pint of wheat flour, ^ pint of corn meal, i pint of milk, J4 gill of sugar, i teaspoonful of salt, 3 teaspoon fuls baking powder, 2 generous teaspoonfuls butter, 2 eggs. Bake in a moderately hot oven for half an hour. Mrs. E. C. Foster, Dorchester, Mass. INDIAN CAKE. lyi cups meal, }i cup flour, i egg, a little salt, 2 teaspoonfuls cream of tartar, i teaspoonful soda, sweet milk enough to make quite thin. Mrs L. F. Beverly. GRAHAM BISCUIT. To I cup graham flour, take i heaping teaspoonful baking powder, a little salt, i teaspoonful sugar, sift these together, then mix well with i even tablespoon fill lard, moisten with milk or water. Roll out as soft as possible. Olive V. Kelly, Whitewater, Wis, GRAHAM BREAD OR GEMS. I egg, y2 cup sugar (or less to taste), i cup milk, i cup graham flour, I cup white flour, 2 tablespoonfuls baking powder, salt. Don't stir too stiff; add a little more milk if necessary. Mrs. Erkest Cran£» BESSIE'S JOHNNY CAKE. I cup Indian meal, i cup flour, i cup sweet milk, i egg, i table- spoon melted butter, 2 tablespoons sugar, i^ teaspoons baking powder ; salt to taste. Mrs. W. H. Bowker. BREAD. 7 WHEAT MUFFINS (Nice.) I cup wheat flour, i cup white flour, i egg, 2 cups sour milk, 2 teaspoonfuls soda, salt. BREAKFAST ROLLS. Beat together i tablespoonful each of butter and sugar, i egg, I cup sweet milk, 2 teaspoonfuls cream tartar, i of soda and 2}^ cups flour, a little salt. Measure flour into a dish, and stir the cream tartar and soda into. Beat the egg, sugar and butter to- gether, then stir in the milk, lastly the flour. Bake in hot gem . pans. TEA ROLLS. ' 2j4 ^ups of flour, J^ teaspoonfiil of soda, i teaspoonful of cream of tartar, yi cup of iugar, J^ teaspoonful of salt, i egg, one cup of milky 1 tablespoonful melted butter. Mix in order given. Mrs. Silas E.Ward. ROLLED OAT BISCUIT. At night put 2 ^ups of rolled oats in soak in 2 cups of sour but- termilk. Let stand until morning, then add 2 tablespoonfuls of melted lard, 2 tablespoonfuls of sugar, 3 good cups of flour, i tea- spoonful of soda, salt✪ Rolled Oat Biscuit. Knead quickly, cut into biscuit, rub over the top with nice melted lard or butter, and bake in a hot oven. ^ Julia Thaxter. GRAHAM GEMS.

AI-modernized reading of the original text

4 cups new milk scalded, then add fljur enough to make a slack dough. Dissolve a yeast cake (or a cup of yeast) in a little warm water, add and set in a warm place to rise. The next morning add a small teaspoonful of soda dissolved in yi cup of warm water, i teaspoonful of sugar, ^ cup of lard, add flour enough to handle. Knead till smooth and light. TOGUS BREAD. 2 cups sweet milk, i cup sour milk, 3 cups of meal, i cup of flour, I cup of molasses, i teaspoonful of soda, little salt, steam 3. hours. Mrs. Caroline F. Frve. Washington, D. C. Wife of Senator Frye of Maine. (This recipe was sent especially for this book.) RAISED WHEAT BISCUIT. I quart of wheat meal (not graham), i quart of flour, a little salt, piece of lard size of an egg, one-half cup of yeast. Mix over night with warm water and knead same as for white bread. In the morning knead again, roll out and cut into biscuit. Raise until light and bake. Mrs. W. W. Bradbury. OUR WHEAT BROWN BREAD. 3 cups wheat flour, i cup white flour, 3 cups sour milk, 3 teaspoonfuls soda (full), fz cup of molasses and salt. BROWN BREAD. 3 cups graham flour, i cup com meal, i cup molasses, i cup sour milk, i cup sweet milk, i heaping teaspoon soda, }i teaspoon salt ; steam 3 or 4 hours. CORN BREAD (Good.) £ pint of wheat flour, ^ pint of corn meal, i pint of milk, J4 gill of sugar, i teaspoonful of salt, 3 teaspoon fuls baking powder, 2 generous teaspoonfuls butter, 2 eggs. Bake in a moderately hot oven for half an hour. Mrs. E. C. Foster, Dorchester, Mass. INDIAN CAKE. lyi cups meal, }i cup flour, i egg, a little salt, 2 teaspoonfuls cream of tartar, i teaspoonful soda, sweet milk enough to make quite thin. Mrs L. F. Beverly. GRAHAM BISCUIT. To I cup graham flour, take i heaping teaspoonful baking powder, a little salt, i teaspoonful sugar, sift these together, then mix well with i even tablespoonful lard, moisten with milk or water. Roll out as soft as possible. Olive V. Kelly, Whitewater, Wis, GRAHAM BREAD OR GEMS. I egg, y2 cup sugar (or less to taste), i cup milk, i cup graham flour, I cup white flour, 2 tablespoonfuls baking powder, salt. Don't stir too stiff; add a little more milk if necessary. Mrs. Ernest Crane, BESSIE'S JOHNNY CAKE. I cup Indian meal, i cup flour, i cup sweet milk, i egg, i tablespoon melted butter, 2 tablespoons sugar, i^ teaspoons baking powder ; salt to taste. Mrs. W. H. Bowker. WHEAT MUFFINS (Nice.) I cup wheat flour, i cup white flour, i egg, 2 cups sour milk, 2 teaspoonfuls soda, salt. BREAKFAST ROLLS. Beat together i tablespoonful each of butter and sugar, i egg, I cup sweet milk, 2 teaspoonfuls cream tartar, i of soda and 2½ cups flour, a little salt. Measure flour into a dish, and stir the cream tartar and soda into. Beat the egg, sugar and butter together, then stir in the milk, lastly the flour. Bake in hot gem . pans. TEA ROLLS. ' 2j4 ^ups of flour, J^ teaspoonfiil of soda, i teaspoonful of cream of tartar, yi cup of iugar, J^ teaspoonful of salt, i egg, one cup of milk, 1 tablespoonful melted butter. Mix in order given. Mrs. Silas E.Ward. ROLLED OAT BISCUIT. At night put 2 ^ups of rolled oats in soak in 2 cups of sour buttermilk. Let stand until morning, then add 2 tablespoonfuls of melted lard, 2 tablespoonfuls of sugar, 3 good cups of flour, i teaspoonful of soda, salt. Knead quickly, cut into biscuit, rub over the top with nice melted lard or butter, and bake in a hot oven. ^ Julia Thaxter. GRAHAM GEMS.

Records on this page

Yeast BreadSea Foam RollsBreakfast RollsTogus BreadThe Steamer Frank Jones Corn CakeMuffins No. 1Graham Bread or GemsTea RollsRolled Oat BiscuitGraham GemsRaised Wheat BiscuitOur Wheat Brown BreadBrown BreadJohnny CakeBessie's Johnny CakeCorn Bread (Good)Indian CakeCorn MuffinsGraham BiscuitJulia's Corn CakeWheat Muffins (Nice)

Machias Cook Book