Metropolitan cook book

BAKING-POWDER BREADS SOUR MILK GRAHAM BREAD 3 cups Graham flout 1 teaspoon salt 1 tablespoon baking-powder 1 cup white flour 1 teaspoon soda 2 cups sour milk I cup brown sugar Measure, mix and sift dry ingredients. Add the sour milk and beat mixture thoroughly until ingredients are thoroughly mixed. Drop mixture into well-greased bread pans and bake in a moderately hot oven about 1 hour. MUFFINS 17 GRAHAM BAKING-POWDER NUT BREAD 3 cups Graham flour 1 teaspoon salt 2f cups milk 1 cup white flour H tablespoons baking- 1 cup nut meats i cup sugar powder Mix and sift dry ingredients ; add liquids and nut meats. Mix thoroughly, put into greased bread pan, let stand 25 minutes. Bake about 50 minutes or until done. BUCKWHEAT NUT BREAD 2 cups buckwheat flour I tablespoon baking- i cup nut meats 2 cups white flour powder 1| cups milk and f cup I teaspoon salt | teaspoon soda molasses Mix and sift dry ingredients, add the nuts and liquids. Beat thoroughly. Pour mixture into well-greased bread pan, let stand 20 minutes, then bake about 45 minutes. Raisins, dates or candied orange or lemon peel may be added. RICE BREAD I cup cold boiled rice 1 tablespoon baking-powder 1 egg, well beaten 5 cup cornmeal j teaspoon salt | cup milk § cup wheat flour 2 tablespoons syrup 1 tablespoon melted fat Measure, mix and sift the dry ingredients. Add the rice, egg, milk and fat. Beat thoroughly. Pour into shallow, greased pan, and bake in a moderate oven. PEANUT BREAD I cup rye flour I cup sugar 1 1 cups milk 3 cups flour 2| tablespoons baking- 1 well-beaten egg I teaspoon salt powder 1 cup chopped peanuts Measure, mix and sift the dry ingredients. Add the milk and eggs mixed and the peanuts. Beat mixture thoroughly and turn into 2 well-greased bread pans. Bake 45 minutes in a moderately hot oven. CURRANT BREAD 1 1/2 cups flour \ teaspoon salt I egg, well beaten I cup cornmeal • 1 tablespoon sugar 1 cup currants, dredged 1 tablespoon baking-powder 1 cup milk with flour Measure, mix and sift dry ingredients. Add the milk mixed with egg and the currants. Beat mixture thoroughly. Turn mixture into a wellgreased bread tin, cover and let stand 20 minutes. Bake in a moderately hot oven 30 minutes. STEAMED BREADS GENERAL DIRECTIONS FOR STEAMING BREADS A mold, a tin^pail, such as a lard pail; or a can, such as a baking-powder can, with a tightly-fitting cover may be used. Grease the inside of the mold thoroughly. The greased molds should be filled § full. The molds should be covered with well-greased paper and the covers adjusted securely and tied down with a string. The molds should be placed on a rest or several layers of soft paper in a large kettle, containing enough boiling water to reach half way to the top of the mold. Keep the water boiling all the time during the steaming. Add more boiling water if necessary. Cover the kettle during the steaming, and be careful not to jar it while cooking. BOSTON BROWN BREAD 1 cup rye meal 1 teaspoon salt f cup molasses 1 cup cornmeal | tablespoon soda 2 cups sour milk I cup Graham flour