(The flour
used for this test should be put on a bit of crockery, as it will
BREAD. 383
have a more even heat.) The loaves will need from forty-
five to sixty minutes to bake, but the rolls will be done in
half an hour if placed close together in the pan; and if
French rolls are made, they will bake in fifteen minutes.
As soon as baked, the bread should be taken out of the pans
and placed on a table where it can rest against something
until cool. It should then be put in a stone pot or tin box,
which has been thoroughly washed, scalded and dried, and
be set away in a cool, dry place.
Yeast Bread, No. 2.
One cupful of Indian meal, two quarts of flour, one pint
and a half of boiling water, one table-spoonful of sugar, one
teaspoonful of salt, half a cake of compressed yeast✪ Yeast Bread, No. 2. Pour
the boiling water on the Indian meal. Stir well, and set
away to cool. When blood warm, add the yeast, salt and
sugar to it. Stir this mixture into the flour, and proceed as
for yeast bread, No. i .
Bread Made -with Dried Yeast.
Two quarts of flour, one yeast-cake, one generous pint of
water, blood warm ; one table-spoonful of sugar, one of
butter, one teaspoonful of salt✪ Bread Made with Dried Yeast. Dissolve the yeast in the
water, and stir gradually into one pint of the flour. Set in a
warm place for two hours. It will then be risen to a sponge.
Stir it into the remainder of the flour. Knead well, and put
in a warm place to rise. It will rise in about five hours if
the heat is about seventy- five or eighty degrees. Or, it will
rise during the night in a heat of sixty degrees. In the
morning treat like yeast bread, No. i.
Sticks.
Four cupfuls of flour, one table-spoonful of sugar, one-
fourth of a cupful of butter, one cupful of boiled milk, the
white of an eggf one-fourth of a cake of compressed yeast,
384 MISS PARLOA'S NEW COOK BOOK.
one scant teaspoonful of salt✪ Sticks. Dissolve the butter in the
milk, which have blood warm. Beat the white of the egg to
a stiff froth. Dissolve the yeast in three table-spoonfuls of
cold water. Add all the other ingredients to the flour, and
knead well. Let the dough rise over night, and in the morning
make into balls about the size of a large English walnut. Roll
each of these balls into a stick about a foot long. Use the
moulding board. Place the sticks about two inches apart
in long pans. Let them rise half an hour in a cool place,
and bake twenty-five minutes in a very moderate oven.
Sticks should be quite dry and crisp. They cannot be if
baked rapidly.
Graham Bread.
With this material two loaves or two dozen muffins can be
made : One pint of water or milk, one of flour, one large
pint of Graham, half a cupful of yeast, half a cupful of sugar,
one teaspoonful of salt✪ Graham Bread. Have the milk or water blood
warm, and add the yeast. Sift the flour into a deep dish.
Add the milk and yeast, gradually, and beat until wholly
smooth. Set in a rather cool place (about sixty degrees) to
rise over night. In the morning add the salt and sugar and
then the Graham, a little at a time, beating vigorously all the
while. When thoroughly beaten, turn into pans, and let it
rise an hour in a temperature of from 900 to ioo°. Bake
an hour.
Togus Bread.
Three cupfuls of sweet milk and one of sour, three cupfuls ✪ Togus Bread
Page 191 · 6 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(The flour used for this test should be put on a bit of crockery, as it will
have a more even heat.) The loaves will need from fortyfive to sixty minutes to bake, but the rolls will be done in half an hour if placed close together in the pan; and if French rolls are made, they will bake in fifteen minutes. As soon as baked, the bread should be taken out of the pans and placed on a table where it can rest against something until cool. It should then be put in a stone pot or tin box, which has been thoroughly washed, scalded and dried, and be set away in a cool, dry place.
Yeast Bread, No. 2.
One cupful of Indian meal, two quarts of flour, one pint and a half of boiling water, one table-spoonful of sugar, one teaspoonful of salt, half a cake of compressed yeast. Pour the boiling water on the Indian meal. Stir well, and set away to cool. When blood warm, add the yeast, salt and sugar to it. Stir this mixture into the flour, and proceed as for yeast bread, No. i .
Bread Made with Dried Yeast.
Two quarts of flour, one yeast-cake, one generous pint of water, blood warm ; one table-spoonful of sugar, one of butter, one teaspoonful of salt. Dissolve the yeast in the water, and stir gradually into one pint of the flour. Set in a warm place for two hours. It will then be risen to a sponge. Stir it into the remainder of the flour. Knead well, and put in a warm place to rise. It will rise in about five hours if the heat is about seventy- five or eighty degrees. Or, it will rise during the night in a heat of sixty degrees. In the morning treat like yeast bread, No. i.
Sticks.
Four cupfuls of flour, one table-spoonful of sugar, onefourth of a cupful of butter, one cupful of boiled milk, the white of an eggf one-fourth of a cake of compressed yeast,
one scant teaspoonful of salt. Dissolve the butter in the
milk, which has blood warm. Beat the white of the egg to
a stiff froth. Dissolve the yeast in three table-spoonfuls of
cold water. Add all the other ingredients to the flour, and
knead well. Let the dough rise over night, and in the morning
make into balls about the size of a large English walnut. Roll
each of these balls into a stick about a foot long. Use the
moulding board. Place the sticks about two inches apart
in long pans. Let them rise half an hour in a cool place,
and bake twenty-five minutes in a very moderate oven.
Sticks should be quite dry and crisp. They cannot be if
baked rapidly.
Graham Bread.
With this material two loaves or two dozen muffins can be
made : One pint of water or milk, one of flour, one large
pint of Graham, half a cupful of yeast, half a cupful of sugar,
one teaspoonful of salt. Have the milk or water blood
warm, and add the yeast. Sift the flour into a deep dish.
Add the milk and yeast, gradually, and beat until wholly
smooth. Set in a rather cool place (about sixty degrees) to
rise over night. In the morning add the salt and sugar and
then the Graham, a little at a time, beating vigorously all the
while. When thoroughly beaten, turn into pans, and let it
rise an hour in a temperature of from 900 to ioo°. Bake
an hour.
Togus Bread.
Three cupfuls of sweet milk and one of sour, three cupfuls
Records on this page
Yeast Bread, No. 2Brown BreadBread Made with Dried YeastSticksGraham BreadTogus Bread