FoodNetArchive

The Portland Woman's Exchange Cook Book

1913

Page 68 · 11 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
2 potatoes. 2 quarts whole wheat flour. 3 cups Ralston bran. 1 small cup molasses. 2 tablespoons salt✪ Brown Bread. Make sponge the day before baking; warm flour before mixing. Mrs, Curtis C. Strong, Brown Bread. 1 cup of graham flour. 1 cup of white flour. 5/2 cup of molasses. 1 cup of sour milk. 1 teaspoon soda. Bake slowly 1 hour. Mrs, Charles Hemphill. Brown Bread Baked. 1 egg beaten. j/2 cup brown sugar. 1 cup molasses. 31/2 cups graham flour. 2^2 cups clabber or buttermilk. 1 cup sweet milk. 1 teaspoon salt. 11/2 cups white flour, in which 3 teaspoons of soda✪ Brown Bread Baked is put and sifted 3 times. Bake as cake in 2 loaves, 45 minutes. Mrs. E. B. Wight. Oraham Bread. 2 cups sour milk. % cup brown sugar. 2 cups graham flour. 1 cup white flour. BREADS 181 1 teaspoon soda, stirred into the sour milk. A little salt✪ Oraham Bread. Bake about j/2 hour. Miss Failing, Nut Brown Bread. 2 cups graham flour. 1 cup white flour. 1 teaspoon soda. 1 teaspoon salt. Sift together and put in all the coarse flour left in sifter. 1 egg. )/2 cup molasses. IJ/2 cups sour milk. 1 cup broken walnuts✪ Nut Brown Bread. Bake 45 to 60 minutes. Use maple syrup and sweet milk with 2 teaspoons baking powder if preferred. Mrs. W, C. Holman. Brown Bread With Raisins. 2 cups corn meal. 1 cup rye flour. 1 cup white flour. 1 cup molasses. 1 teaspoon soda✪ Brown Bread With Raisins. 1 cup seeded raisins. Enough buttermilk to make a rather soft batter. Before putting in the raisins pour a little boiling water over them to plump them. Beat well. Steam 3 hours. Mrs, F. B. Waite. Brioche. 2% cups flour. 1/2 lb. (scant) butter. 3 eggs. 1-3 teaspoon compressed yeast. Pinch of salt. 2 teaspoons sugar✪ Brioche. 182 PORTLAND WOMAN'S EXCHANGE COOK BOOK (French measures: 250 grams flour, 200 grams butter, 5 grams yeast, 12 grams sugar, eggs and salt.) Take one-fourth of the flour, make hole in the center, put in the yeast and mix the yeast with a little warm water. Mix the eggs with the rest of the flour and beat it well for 10 min- utes to fill it with air. Add the butter and continue to beat it. Then mix it with the rest of the flour with the yeast, then the salt and sugar. Put mixture in bowl and let it raise 12 hours. Cut a piece of the dough off and form; give a twist at the last to make a head and put in buttered pattie tins. Let stand 20 minutes near fire to raise again and bake in a moderately hot oven. Will make about 16. Le Cordon Bleu. Date Bread. 1 cup warm wheat mush, made of flour and water. !4 cup brown sugar. Yi teaspoon salt. 1 tablespoon butter. !4 yeast cake. % cup lukewarm water. Mix the first four ingredients, add yeast cake dissolved in lukewarm water, and flour to knead. Cover and let rise over night. In the morning, while kneading, add two-thirds cup each of English walnut me✪ Date Breadat and dates stoned and cut in pieces. Shape into a loaf, let rise in pan, and bake 50 min- utes in a moderate oven. Mrs. H. D. Story. Parker House Rolls. 1 cup scalded milk (not boiled), left to cool until a little more than blood warm. J/^ yeast cake dissolved in 4 tablespoons warm water. 1 tablespoon butter. 3 cups flour or a little less. 1 even tablespoon sugar. J/2 teaspoon salt✪ Parker House Rolls. Melt butter in milk, add salt, sugar and yeast with rather less than half the flour. Beat this sponge hard for 5 minutes BREADS 183