Rub together the flour and butter. Then knead in the sugar and cinnamon. Mix to a dough with the beaten eu-s ;md roll out y2 inch thick. Cut in round cakes, crimp the edges and bake in a quick oven for a few minutes till a delicate brown. 22 BREAD AND MUFFINS. NORWEGIAN BREAD. Barley meal, 1 pint. Salt, 1 teaspoon. Graham flour, y2 pint- Baking powder, 2 teaspoons. White flour, i/2 pint. Milk, 1 pint✪ Norwegian Bread. Sift together dry ingredients, mix into a firm dough with the milk, pour into a greased tin and bake in a moderate oven 40 min- utes, covering with paper for 25 minutes. Mme. X,, Eoxbury. HOMINY BREAD. Cooked hominy, 2 cups. Melted butter, 1 tablespoon. Sour cream, 1 cup. Salt, 1 teaspoon. Eggs, 4. Baking soda, y2 teaspoon. Sifted flour, 3 tablespoons✪ Hominy Bread. Mash the hominy with the sour cream, beat in the yolks of the eggs, add the melted butter, salt, baking soda, flour and the whites of the eggs beaten to a stiff froth. Pour into well buttered tin and bake in quick oven. NORTH SHORE BREAD. Boiling water, 2 cups. Molasses, y2 cup. Indian meal, l/2 cup. Yeast cake, 1. Lard, 1 tablespoon. Salt. White flour. Pour boiling water over meal, add lard and molasses. When lukewarm add yeast cake, a pinch of salt and flour to make stiff. Let rise over night and proceed as with white bread. Makes 1 loaf and 10 biscuits. B. R. S., South Weymoutli. PUMPKIN BREAD. Cornmeal, 1/2 cup. Sugar, 1 teaspoon. Stewed pumpkin, 1 cup. Melted butter, 2 tablespoons. Salt, 1 teaspoon. Flour, 1 tablespoon. Egg, 1. Baking powder, 2 teaspoons. Mix ingredients in order given, beat all to a smooth batter and bake in greased bread tin for 30 minutes in moderate oven. BREAD AND MUFFINS. 23 RAISED CORNMEAL BREAD. Cornmeal, i/2 cup. Salt, 2 teaspoons. Boiling water, 1 pint. Yeast cake, y2. Lard or butter, 1 tablespoon. Warm water, y2 cup.✪ Raised Cornmeal Bread Molasses, y2 cup. Flour. Into a bread mixer put the corn meal and slowly pour over it the boiling water, stirring all the time. When smooth, add the lard or butter, molasses and salt. Stir well and let cool. When lukewarm dissolve the yeast in the warm water and add it to mix- ture with enough bread flour to make a stiff dough. Knead well and set to rise where it is warm. Next morning knead again and put in bread pans to rise and bake. Egleston Square. SANDWICH BREAD. Brown sugar, y± cup. Whole wheat flour, 2 cups. Egg, 1. Baking powder, 2 teaspoons. Milk, y2 cup. Salt, y2 teaspoon. Hickory nuts, y2 cup. Beat egg, add sugar and beat again. Measure flour after sift- ing. Add flour sifted with baking powder and salt, alternately with the milk. Chop nuts and beat in last. Pour into buttered bread tin and let stand 20 minutes. Brush over with melted butter and bake in a moderate oven. CARAWAY BREAD. Sugar, 2 tablespoons. Yeast cake, 1. Butter, 2 tablespoons. Lukewarm water, y2 cup. Salt, 1 teaspoon. Caraway seeds, 2 tablespoons. Milk, 2 cups. Rye flour, 6 cups. Entire wheat flour, V/2 cups. ✪ Sandwich Bread

AI-modernized reading of the original text

Rub together the flour and butter. Then knead in the sugar and cinnamon. Mix to a dough with the beaten eu-s ;md roll out y2 inch thick. Cut in round cakes, crimp the edges and bake in a quick oven for a few minutes till a delicate brown. NORWEGIAN BREAD. Barley meal, 1 pint. Salt, 1 teaspoon. Graham flour, y2 pint- Baking powder, 2 teaspoons. White flour, i/2 pint. Milk, 1 pint. Sift together dry ingredients, mix into a firm dough with the milk, pour into a greased tin and bake in a moderate oven 40 minutes, covering with paper for 25 minutes. Mme. X,, Eoxbury. HOMINY BREAD. Cooked hominy, 2 cups. Melted butter, 1 tablespoon. Sour cream, 1 cup. Salt, 1 teaspoon. Eggs, 4. Baking soda, y2 teaspoon. Sifted flour, 3 tablespoons. Mash the hominy with the sour cream, beat in the yolks of the eggs, add the melted butter, salt, baking soda, flour and the whites of the eggs beaten to a stiff froth. Pour into well buttered tin and bake in quick oven. NORTH SHORE BREAD. Boiling water, 2 cups. Molasses, y2 cup. Indian meal, l/2 cup. Yeast cake, 1. Lard, 1 tablespoon. Salt. White flour. Pour boiling water over meal, add lard and molasses. When lukewarm add yeast cake, a pinch of salt and flour to make stiff. Let rise over night and proceed as with white bread. Makes 1 loaf and 10 biscuits. B. R. S., South Weymoutli. PUMPKIN BREAD. Cornmeal, 1/2 cup. Sugar, 1 teaspoon. Stewed pumpkin, 1 cup. Melted butter, 2 tablespoons. Salt, 1 teaspoon. Flour, 1 tablespoon. Egg, 1. Baking powder, 2 teaspoons. Mix ingredients in order given, beat all to a smooth batter and bake in greased bread tin for 30 minutes in moderate oven. RAISED CORNMEAL BREAD. Cornmeal, i/2 cup. Salt, 2 teaspoons. Boiling water, 1 pint. Yeast cake, y2. Lard or butter, 1 tablespoon. Warm water, y2 cup. Molasses, y2 cup. Flour. Into a bread mixer put the corn meal and slowly pour over it the boiling water, stirring all the time. When smooth, add the lard or butter, molasses and salt. Stir well and let cool. When lukewarm dissolve the yeast in the warm water and add it to mixture with enough bread flour to make a stiff dough. Knead well and set to rise where it is warm. Next morning knead again and put in bread pans to rise and bake. Egleston Square. SANDWICH BREAD. Brown sugar, y± cup. Whole wheat flour, 2 cups. Egg, 1. Baking powder, 2 teaspoons. Milk, y2 cup. Salt, y2 teaspoon. Hickory nuts, y2 cup. Beat egg, add sugar and beat again. Measure flour after sifting. Add flour sifted with baking powder and salt, alternately with the milk. Chop nuts and beat in last. Pour into buttered bread tin and let stand 20 minutes. Brush over with melted butter and bake in a moderate oven. CARAWAY BREAD. Sugar, 2 tablespoons. Yeast cake, 1. Butter, 2 tablespoons. Lukewarm water, y2 cup. Salt, 1 teaspoon. Caraway seeds, 2 tablespoons. Milk, 2 cups. Rye flour, 6 cups. Entire wheat flour, V/2 cups.

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Norwegian BreadHominy BreadRaised Cornmeal BreadPumpkin BreadCustard Corn CakeSandwich Bread

Mary Jane's cook book