Take three pints of rye-meal and add to the same amount of corn-
meal. The yellow meal is preferable to the white. When meal is fresh
do not scald it, but v/hen it is old, or a little bitter, do so. When any
squash is left over add a few spoonfuls to the meal. Use one-half of a
teacupful of molasses, two teaspoonfuls of salt, and one teaspoonful of
soda with one-half of a teacupful of yeast✪ Grandmother's Brown Bread. Mix it with warm water as
stiff as you can stir it. Butter two iron pans plentifully and put the bread
in them. Have a bowl of cold water at hand, and smooth over the top of
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC, 139
the ioaves dipping your hand in the water. It rises very quickly, and
should never be made over night in the summer. In the winter it may
stand in a cool place, till nearly ready to bake. It:wants a hot oven, and
very long baking. A brick oven is the best, and then the loaves should
remain in overnight. Agnes Kent.
INDIAN BREAD.
There is no bread so healthy diSgood Indian bread. Take three pints
of rye-meal, three of Indian-meal; mix with this two tablespoonfuls of
salt, one tablespoonful of soda, one cupful of molasses and one-half of a
cup of yeast✪ Indian Bread. Scald the meal. When that is cool add the rest. Let it
rise four hours, then bake three or more. Mrs. Clarke.
WIDOW'S BREAD.
Mix two cupfuls of flour, one cupful of meal, one teaspoonful of bak-
ing-powder, one cupful of molasses, two eggs, and salt✪ Widow's Bread. Mix these
ingredients together with warm milk and bake in a quick oven.
Mrs. T. Ruthven.
GRAHAM OR ENTIRE WHEAT BREAD.
Take four heaping cupfuls of graham flour, one teaspoonful of salt,
one-half of a coffee-cupful of molasses, one heaping teaspoonful of salera-
tus. This last must be dissolved in a little hot water and stirred into the
molasses until it foams well. Pour it on the meal, add enough milk to
make the dough as stiff as cake mixture✪ Graham or Entire Wheat Bread; put it into two pans and bake
until done. Annie L. C.
STEAHED ENTIRE WHEAT BREAD.
One-half of a cupful of molasses, one teaspoonful of soda dissolved in
the molasses, one pint of sweet milk, one teaspoonful of salt. Take
sufficient flour to make a thick batter✪ Steamed Entire Wheat Bread. This must steam two hours.
Elsie Rich.
HEALTHFUL CORN BREAD.
To one quart of corn-meal add a pinch of salt, one rounding teaspoon-
ful of soda, one-half of a teacupful of flour, two or three eggs and some
sour milk, enough to make a batter✪ Healthful Corn Bread. Mrs. Lina Hunter.
RAISED CORN BREAD.
Add to a quart of buttermilk one-half of a cup of yeast; set in a
4VBxm. place over night. In the morning add one pint of dry bread-
crumbs, one-half of a cupful of sugar, two eggs, a teaspoonful of soda.
140 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC.
salt, and corn-meal enough to make a moderately stiff batter and stir well
Instead of baking steam this loaf, having for the purpose a tin pudding-
form or bucket, with a close-fitting lid. Into this (well buttered) pour the
batter in the morning. After standing an hour or two, and when perfectly
light, place the bucket in a pot of boiling water, and steam It one and one-
half or two hours. This will make a nice, light brown loaf.
M. J. Corliss.
STEAMED CORN BREAD. ✪ Raised Corn Bread
Page 106 · 8 recipe records on this page
Presented as published in 1917. 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
Take three pints of rye-meal and add to the same amount of cornmeal. The yellow meal is preferable to the white. When meal is fresh do not scald it, but v/hen it is old, or a little bitter, do so. When any squash is left over add a few spoonfuls to the meal. Use one-half of a teacupful of molasses, two teaspoonfuls of salt, and one teaspoonful of soda with one-half of a teacupful of yeast. Mix it with warm water as stiff as you can stir it. Butter two iron pans plentifully and put the bread in them. Have a bowl of cold water at hand, and smooth over the top of
the loaves dipping your hand in the water. It rises very quickly, and should never be made over night in the summer. In the winter it may stand in a cool place, till nearly ready to bake. It:wants a hot oven, and very long baking. A brick oven is the best, and then the loaves should remain in overnight. Agnes Kent.
INDIAN BREAD.
There is no bread so healthy as good Indian bread. Take three pints of rye-meal, three of Indian-meal; mix with this two tablespoonfuls of salt, one tablespoonful of soda, one cupful of molasses and one-half of a cup of yeast. Scald the meal. When that is cool add the rest. Let it rise four hours, then bake three or more. Mrs. Clarke.
WIDOW'S BREAD.
Mix two cupfuls of flour, one cupful of meal, one teaspoonful of baking-powder, one cupful of molasses, two eggs, and salt. Mix these ingredients together with warm milk and bake in a quick oven.
Mrs. T. Ruthven.
GRAHAM OR ENTIRE WHEAT BREAD.
Take four heaping cupfuls of graham flour, one teaspoonful of salt, one-half of a coffee-cupful of molasses, one heaping teaspoonful of saleratus. This last must be dissolved in a little hot water and stirred into the molasses until it foams well. Pour it on the meal, add enough milk to make the dough as stiff as cake mixture; put it into two pans and bake until done. Annie L. C.
STEAMED ENTIRE WHEAT BREAD.
One-half of a cupful of molasses, one teaspoonful of soda dissolved in the molasses, one pint of sweet milk, one teaspoonful of salt. Take sufficient flour to make a thick batter. This must steam two hours.
Elsie Rich. HEALTHFUL CORN BREAD.
To one quart of corn-meal add a pinch of salt, one rounding teaspoonful of soda, one-half of a teacupful of flour, two or three eggs and some sour milk, enough to make a batter. Mrs. Lina Hunter.
RAISED CORN BREAD.
Add to a quart of buttermilk one-half of a cup of yeast; set in a warm place over night. In the morning add one pint of dry breadcrumbs, one-half of a cupful of sugar, two eggs, a teaspoonful of soda.
salt, and corn-meal enough to make a moderately stiff batter and stir well Instead of baking steam this loaf, having for the purpose a tin puddingform or bucket, with a close-fitting lid. Into this (well buttered) pour the batter in the morning. After standing an hour or two, and when perfectly light, place the bucket in a pot of boiling water, and steam It one and onehalf or two hours. This will make a nice, light brown loaf.
M. J. Corliss. STEAMED CORN BREAD.
Records on this page
Grandmother's Brown BreadIndian BreadWidow's BreadGraham or Entire Wheat BreadSteamed Entire Wheat BreadHealthful Corn BreadRaised Corn BreadSteamed Corn Bread