Make a pint of sponge early in the morning, with
your yeast, of wheat flour. Scald your meal stiff with
boiling water, when cool and sponge is light, stir all
the ingredients well together as stiff as cake only.
It should be ready to bake in an hour, or steam, just
which you prefer. Steam three hours or bake in slow
oven one hour and a half.
Boston Brown Bread.
I pint corn meal J^ cup molasses
I pint graham flour J^ teaspoon soda
J4 cup yeast 2 teaspoons salt
Scald the meal with boiling milk. When cool
enough add all the ingredients and the cool milk
t4 The Queen Coak Book
enough to make a sponge batter, stir in thd rest of
the flour next morning, beat well, let rise. Can steam
it three hours and bake one-half hour, or bake it one
hour and a half.
Graham Bread, Without Yeast, Baked*
3>^ cups graham flour i heaping teaspoon salt
^ cup of. molasses . 2 teaspoons soda
Equal parts of sour and sweet milk to make a bat-
ter as thick as pound cake. Put half of soda in the
milk and half in molasses, beat to a foam and add
to the batter. Bake one and a half hours in a moder-
ate oven. This has the merit of being naore quickly
made than others when you discover there is not bread
enough for the next meal. It is nicest when just cold.
You can add one-half pint of hot oat meal gruel to any
of these brown breads if you choose.
Boston Brown Bread, Steamed.
2 cups graham flour i ✪ Graham Bread, Without Yeast, Bakedcup milk
I cup white flour ! cup molasses
I teaspoon soda 2 teaspoons (even) salt
Steam three hours and bake twenty minutes.
Old School Yeast.
Boil two liberal handfuls of good hops in three
quarts of water in a thin bag, squeeze dry. When
cool stir in one quart of flour, one small cup of sugar,
and one small cup of salt. Cover this in a stone jar
and stand three days in a warm place stirring it occa-
sionally. On the fourth day add one quart of nicely
mashed potatoes. Let it stand until the day following,
when it will be ready for use. A small half tea cup is
enough for two good sized loaves of bread. If kept
in a cool place, will keep six weeks in summer, and
The Queen Cook Book 1 5
three months in winter. This yeast does not foam.
You may think it worthless; try it and you will not
doubt. Messenger,
Potato Yeast.
Take ten potatoes from the dinner pot; wet a pint
of flour with a pint of the potato water. Two table-
spoons each of white sugar and salt. A yeast cake
dissolved✪ Potato Yeast. Let it rise till next morning then cover
tight or bottle. This will keep two weeks. Three-
fourths of a cup will raise two loaves. Sponge and
raise again.
Parker House Rolls.
1 pint boiled milk i large tablespoon butter
2 quarts flour i teaspoon salt
% cup yeast i heaping tablespoon sugar✪ Parker House Rolls
Beat all well together for ten minutes in soft sponge
for over night, then knead well in the morning, roll
out thin and soft, cut with a roll cutter or cut with a
pint pail cover. Rub it over with a little melted but-
ter and lap over like a turnover, let rise, bake twenty
minutes. Heat over carefully for supper or lunch.
These are splendid and never fail if directions are fol-
lowed. Keep warm. Knead fifteen minutes.
You can use this same recipe using the yeast cake,
making the dough stiff enough to knead fifteen min-
utes at night instead of sponge, then knead it fifteen
minutes more in the morning. Let stand till 3 p. m.,
knead fifteen minutes more, make in rolls, when light
bake for tea.
French Breakfast Rolls.
Take of good bread dough that is kneaded ready for
its last rising what would make a half loaf of bread,
l6 The Queen Cook Book ✪ French Breakfast Rolls
Page 3 · 4 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
Make a pint of sponge early in the morning, with your yeast, of wheat flour. Scald your meal stiff with boiling water, when cool and sponge is light, stir all the ingredients well together as stiff as cake only. It should be ready to bake in an hour, or steam, just which you prefer. Steam three hours or bake in slow oven one hour and a half.
Boston Brown Bread.
I pint corn meal J^ cup molasses
I pint graham flour J^ teaspoon soda
J4 cup yeast 2 teaspoons salt
Scald the meal with boiling milk. When cool enough add all the ingredients and the cool milk
t4 The Queen Cook Book
enough to make a sponge batter, stir in thd rest of the flour next morning, beat well, let rise. Can steam it three hours and bake one-half hour, or bake it one hour and a half.
Graham Bread, Without Yeast, Baked*
3>^ cups graham flour i heaping teaspoon salt ^ cup of. molasses . 2 teaspoons soda
Equal parts of sour and sweet milk to make a batter as thick as pound cake. Put half of soda in the milk and half in molasses, beat to a foam and add to the batter. Bake one and a half hours in a moderate oven. This has the merit of being more quickly made than others when you discover there is not bread enough for the next meal. It is nicest when just cold. You can add one-half pint of hot oat meal gruel to any of these brown breads if you choose.
Boston Brown Bread, Steamed.
2 cups graham flour i cup milk
I cup white flour ! cup molasses
I teaspoon soda 2 teaspoons (even) salt
Steam three hours and bake twenty minutes.
Old School Yeast.
Boil two liberal handfuls of good hops in three quarts of water in a thin bag, squeeze dry. When cool stir in one quart of flour, one small cup of sugar, and one small cup of salt. Cover this in a stone jar and stand three days in a warm place stirring it occasionally. On the fourth day add one quart of nicely mashed potatoes. Let it stand until the day following, when it will be ready for use. A small half tea cup is enough for two good sized loaves of bread. If kept in a cool place, will keep six weeks in summer, and
The Queen Cook Book 1 5
three months in winter. This yeast does not foam. You may think it worthless; try it and you will not doubt. Messenger,
Potato Yeast.
Take ten potatoes from the dinner pot; wet a pint of flour with a pint of the potato water. Two tablespoons each of white sugar and salt. A yeast cake dissolved. Let it rise till next morning then cover tight or bottle. This will keep two weeks. Threefourths of a cup will raise two loaves. Sponge and raise again.
Parker House Rolls.
1 pint boiled milk i large tablespoon butter
2 quarts flour i teaspoon salt
% cup yeast i heaping tablespoon sugar
Beat all well together for ten minutes in soft sponge for over night, then knead well in the morning, roll out thin and soft, cut with a roll cutter or cut with a pint pail cover. Rub it over with a little melted butter and lap over like a turnover, let rise, bake twenty minutes. Heat over carefully for supper or lunch. These are splendid and never fail if directions are followed. Keep warm. Knead fifteen minutes.
You can use this same recipe using the yeast cake, making the dough stiff enough to knead fifteen minutes at night instead of sponge, then knead it fifteen minutes more in the morning. Let stand till 3 p. m., knead fifteen minutes more, make in rolls, when light bake for tea.
French Breakfast Rolls.
Take of good bread dough that is kneaded ready for its last rising what would make a half loaf of bread,
l6 The Queen Cook Book
Records on this page
Graham Bread, Without Yeast, BakedPotato YeastParker House RollsFrench Breakfast Rolls