Mazdaznan encyclopedia of dietetics and home cook book

To one quart ''sponge" add two parts graham flour, a little Indian meal, salt. Wet up, mix, add half a teacupful of molasses to a loaf. Have the dough very soft. Knead well and set to rise. It takes longer to rise and longer to bake than white bread. Bake in a steady oven for about two hours. WHOLE-WHEAT BREAD. Make "sponge" from one-half cupful lukewarm water, one cupful white flour and one-half cake yeast dissolved in one-fourth cupful lukewarm water; cover and set in a warm place, about 90 degrees F., until light and foamy. Add one-half cupful scalded milk cooled to lukewarm, one-half teaspoonful salt, sufficient whole-wheat flour to make a stiff dough. Knead thoroly, mold into a loaf, put in a warm buttered pan, cover closely and set in a warm place until it rises to double its size, then put in a hot oven. After fifteen minutes lower the temperature and continue baking for one hour. Rye and graham flour made the same way, but require longer baking. ANISE ZWIEBACK. Beat the white of five eggs, add yolks beaten with onehalf pound of sugar; stir in same direction for twenty minutes until a perfect cream. Add one teaspoonful of anise seeds and one-half pound of flour. Stir together until smooth. Bake in long, narrow tins with rounded bottoms in a moderate oven for twenty minutes. When partly cooled, cut with sharp knife into slices of threequarters of an inch each, and brown in oven. STEAMED BROWN BREAD. Take one pint each of whole-wheat flour and southern white cornmeal, one teaspoonful baking powder, one teaspoonful of salt; mix thoroly and add one-half pint sweet buttermilk or sweet milk, one-half pint sweet almond milk, one cupful pure maple syrup, or sorghum, one cupful seedless raisins. Beat well together and put into buttered double-boiler and steam four hours, then brown in hot oven. BROWN BREAD. Take one pint of white ''sponge" and add one and onehalf quarts of fresh graham flour, one tablespoonful sugar, one tablespoonful salt, and sufficient lukewarm water to form a stiff batter. Knead it thoroly for about half an hour. Set to rise at an even temperature ; when light, knead into loaves, using sufficient white flour ; let rise to about double the size and bake one hour in hot oven. Have your pans well oiled or buttered. Do not mix batter over night. RYE BREAD. Make ''sponge" of one quart warm water, one cake compressed yeast (or one teacupful wet yeast), thicken by adding sufficient rye flour to make a batter; put in a warm place to rise over night; in the morning scald one pint cornmeal and when cool add to "sponge." Stir in sufficient rye flour to make a dough thick enough to knead; knead very little, put in deep pans, let rise again, then put into oven and bake one and one-half hours. GEMS AND PANCAKES. In making good gems and pancakes it is necessary to use a cold vessel, and all the ingredients to be used should be as cold as possible. The batter should be made in a cool place or out of doors in the shade. Everything in the line of unfermented breadstuffs must be cold, except the oven or the oil baked in. In bread-making the rule is to have everything warm, even the water. But if you want good gems or pancakes, use ice water, iced eggs, and iced fruits.