The new practical housekeeping

This rising will keep two or more weeks and though it may seem sour, will make good sweet bread without the use of soda or other alkali. For Good Brown Breads take one pint of the stirred sponge when light and ready to mold in bulk as above, and add onehalf cup of good molasses and one-half cup of warm milk. Stir very stiff with graham flour. Mold into loaves with the spoon and bake in a rather slow oven. • Boston Brown Bread. —Scald a pint of corn meal with a pint of boiling water, when sufficiently cool, add a pint and a half of rye meal, a gill of yeast, a gill of molasses and a teaspoon of salt. Mix well, and when perfectly risen, steam five hours, then put in the oven half an hour to dry and harden the crust. Boston Brown Breads — Boil and mash fine six potatoes and make into a sponge with one cup yeast, three cups flour and one quart warm water, adding two tablespoons each of lard and brown sugar. When light, sift into the bread tray two quarts Indian meal, one quart rye or wheat flour and one tablespoon each of soda and salt. Pour the risen sponge into this and mix, adding warm water if needed, and work in gradually a half cup molasses. Knead well and let rise six or seven hours, knead again, make into loaves, let rise one hour and bake in moderate oven. Brown Bread with Mush. — Pour two quarts hot corn meal mush, made as for eating, over two quarts Graham flour (wheat may he used) ; when nearly cool add quart sponge, coffee-cupful molasses^ teaspoon salt, half teaspoon soda ; mix well together with a wooden paddle or the hands and add half pint more flour to make stoffer. rlace in small bread pans (such as are described in the preceding preface on baking bread), filling them a little more than half full and smoothing over with a spoon dipped in water. Let rise till there is a seam or crack in the loaf^ tnen bake in a moderate oven BREAD-MAKING. 29 for an hour and a half, putting a thick paper over the loaves for the first half hour ; when done, rub over with butter, place on the side, wrap in a cloth, and when cold put in ajar or box. Steamed Com Bread- — Two and one half cups sour milk, (buttermilk if yon have it), two cupa corn meal, one cup flour, two tablespoons sugar, one teaspoon soda, one tablespoon salt, two eggs, put in a cake pan with stem in center, place in a steamer, and steam three hours, or longer, keep closely covered, put in stove fifteen minutes to brown before sending to table ; set in a pan of cold water a few minutes and it will turn out nicely. Graham Bread. — Make a sponge as for white bread ; put in the white of an egg beaten light, a teaspoon salt, one tablespoon sugar one of lard, beat all together and stir into the sponge when it is light. Then mix soft with Graham flour, knead on board lightly, let remain in dish to rise, then make into loaves and let rise again. Graham Bread with Soda. — Mix one cup warm water with two tablespoons syrup, one-half teaspoon soda and one cup white Sour. Stir in Graham flour with a spoon until stiff. Set in a warm place one-half hour to rise and bake one and one-fourth hours. Graham Bread, Steamed. — Two cops, Graham, two cups Indian meal, two cups sweet milk, one cup sour milk, one cup molasses, one teaspoon soda, a little salt. Steam [illustration: pu K>r Enmiif bh*.] two houra and dry a few minutes in hot oven.