Boil the six potatoes in the two and a half quarts of
water; when just done skim them into a gallon crock,
mash line, and stir light with a fork. Put hops in a
thin bag and boil live minutes in the potato water,
then squeeze dry and pour the hop water on to the pota-
toes, sugar and salt. When cool enough to hold the
finger in it, put in the yeast. - Make it about 3 o'clock
in the afternoon. Stir it well f very hour till bedtime.
Keep it warm and covered all night. Bottle it the
first thing in the morning in pint bottles. If good it
will sparkle and foam when stirred. Put your corks
in loosely until they stop popping out, say three hours.
Then tie them down as beer bottles are tied. One-
half cup of this yeast makes a large loaf) ten inches
long, six inches wide, and three or four inches high — a
good size for sandwiches cut in three pieces. For a
large family make twice the quantity, which would be
one gallon. It will keep six weeks in cool weather,
and four in hot weather. Keep it in cellar. This yeast
simply foams, never rises any higher.
Salt-Rising Bread.
Stir into one pint of warm milk one teaspoon of
salt, flour enough to make quite a thick batter✪ Salt-Rising Bread, beat-
ing it well. Set the dish in hot water till light, then
put it in the center of flour in bread pan, and add warm
milk and salt according to desired quantity. Make it
up (without sponging) and put into pans the same as
12 The Queen Cook Book
other bread. The yeast will rise in about six hours.
You can take a part of the yeast and make a small tin
of biscuit for tea.
Bread for the Sea.
Bread on sea, on account of constant moisture,
seldom has crispness as on shore. If you are yacht-
ing, it is wise to have tight tin boxes to keep your
bread in, wrapped in thick white paper. Bob, the sea
cook, says: " I buy my yeast of the brewer, and take
a board two feet square and cover it with white blot-
ting paper. I pour my yeast on the paper and stand
it in the sun. When it is dry I break up the yeast cake
in small pieces and put it in a ground-glass-stoppered
bottle. Thi^ yeast will be good for two months. One
heaping tablespoon of this dried yeast is sufficient for
three pints of wetting, which will make three large
loaves. For making the bread, sponge and raise it the
same as other bread. " When the bread is being made,
he says: " Now comes real work, and go for it. Mash
her and knead her all you can.*' I think this is good
for all bread. Let rise, and bake as other bread.
When bread or cake cleaves from the pan it is done,
and it also has a hollow sound when you knock on the
bottom of loaf. Do not open the oven door when
the bread or cake is just boiling hot, for it is almost in a
liquid state and the least cold air will make it fall in
the center.
Rye and Indian Bread.
3 cups sour milk J^ cup molasses
2 cups rye meal i J4 teaspoon soda
I J^ cups corn m 2 teaspoons salt
Put one teas; ^on s< la in milk and the half spoon
in the molasse I^ ou use sweet milk use three
The Queen Cook Book 13
teaspodns of baking powder. Beat well together as
soft as loaf cake. Steam three hours, or bake one
hour and a half. I prefer sweet milk and three
teaspoons of baking powder.
Rye Bread, Baked.
Make ^a sponge of half wheat and half rye, the same
as for other bread. Double the quantity of salt. In
the morning add sufficient rye flour to make a soft
dough. Knead lightly; when light bake in a moder-
ate oven one hour or more.
Graham Bread, Baked.
Make a sponge the same as rye only using the gra-
ham flour, adding one-half cup molasses and two tea-
spoons salt. One-half teaspoon soda in molasses.
Boston Brown Bread.
2 large cups corn meal J^ cup molasses
I large cup rye meal i teaspoon soda
% cup yeast 2 teaspoons salt✪ Boston Brown Bread *
Page 2 · 2 recipe records on this page
Presented as published in 1895. 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
Boil the six potatoes in the two and a half quarts of water; when just done skim them into a gallon crock, mash line, and stir light with a fork. Put hops in a thin bag and boil live minutes in the potato water, then squeeze dry and pour the hop water on to the potatoes, sugar and salt. When cool enough to hold the finger in it, put in the yeast. - Make it about 3 o'clock in the afternoon. Stir it well f very hour till bedtime. Keep it warm and covered all night. Bottle it the first thing in the morning in pint bottles. If good it will sparkle and foam when stirred. Put your corks in loosely until they stop popping out, say three hours. Then tie them down as beer bottles are tied. One half cup of this yeast makes a large loaf) ten inches long, six inches wide, and three or four inches high — a good size for sandwiches cut in three pieces. For a large family make twice the quantity, which would be one gallon. It will keep six weeks in cool weather, and four in hot weather. Keep it in cellar. This yeast simply foams, never rises any higher.
Salt-Rising Bread.
Stir into one pint of warm milk one teaspoon of salt, flour enough to make quite a thick batter, beating it well. Set the dish in hot water till light, then put it in the center of flour in bread pan, and add warm milk and salt according to desired quantity. Make it up (without sponging) and put into pans the same as
12 The Queen Cook Book
other bread. The yeast will rise in about six hours. You can take a part of the yeast and make a small tin of biscuit for tea.
Bread for the Sea.
Bread on sea, on account of constant moisture, seldom has crispness as on shore. If you are yachting, it is wise to have tight tin boxes to keep your bread in, wrapped in thick white paper. Bob, the sea cook, says: " I buy my yeast of the brewer, and take a board two feet square and cover it with white blotting paper. I pour my yeast on the paper and stand it in the sun. When it is dry I break up the yeast cake in small pieces and put it in a ground-glass-stoppered bottle. This yeast will be good for two months. One heaping tablespoon of this dried yeast is sufficient for three pints of wetting, which will make three large loaves. For making the bread, sponge and raise it the same as other bread. " When the bread is being made, he says: " Now comes real work, and go for it. Mash her and knead her all you can.*' I think this is good for all bread. Let rise, and bake as other bread. When bread or cake cleaves from the pan it is done, and it also has a hollow sound when you knock on the bottom of loaf. Do not open the oven door when the bread or cake is just boiling hot, for it is almost in a liquid state and the least cold air will make it fall in the center.
Rye and Indian Bread.
3 cups sour milk J^ cup molasses
2 cups rye meal i J4 teaspoon soda
I J^ cups corn m 2 teaspoons salt
Put one teas; ^on s< la in milk and the half spoon
in the molasse I^ ou use sweet milk use three
The Queen Cook Book 13
teaspodns of baking powder. Beat well together as soft as loaf cake. Steam three hours, or bake one hour and a half. I prefer sweet milk and three teaspoons of baking powder.
Rye Bread, Baked.
Make ^a sponge of half wheat and half rye, the same as for other bread. Double the quantity of salt. In the morning add sufficient rye flour to make a soft dough. Knead lightly; when light bake in a moderate oven one hour or more.
Graham Bread, Baked.
Make a sponge the same as rye only using the graham flour, adding one-half cup molasses and two teaspoons salt. One-half teaspoon soda in molasses.
Boston Brown Bread.
2 large cups corn meal J^ cup molasses I large cup rye meal i teaspoon soda
% cup yeast 2 teaspoons salt *
Records on this page
Salt-Rising BreadBoston Brown Bread