Temperance cook book

The sponge for this is the same as for white bread, which having risen, put into the pan, or kneading bowl, three quarts of BREAD. Ill Graham flour, one quart wheat and one pint of cornmeal, a handful of salt and the sponge, into which stir one tablespoonful of molasses, merely to impart a general sweetness to the flour, not by any means rendering the bread what might be called sweet. Make as stiff as in number one. It should be made over night, as it requires long rising. Make into loaves and bake each one in a separate pan, well greased. Bake in a moderate oven, and for a long time, allowing an hour for a quart-pan loaf. If rightly made and baked this delicious bread will amply repay for the trouble, and should be found on every table where there are children, and dyspeptics especially. CORN BREAD. (No. 1.) — One quart of boiling water, stir in corn meal enough to make a thick mush, boil twenty minutes stirring often; when cool enough so as not to scald the sponge, add one quart which has been set over night for white bread. Add one-half cup of brown sugar, add two teaspoonfuls of salt, then sify in white flour till the mixture is as stiff as you can stir with an iron spoon. Put it in pans and let it get very light — it must be even with the pans before baking; place in a hot oven and bake an hour. This amount makes two medium sized loaves. CORN BREAD. (No. 2.) Four cups of sour milk, four cups of Indian meal, two cups of white flour, one heaping teaspoonful of soda and the same of salt. Add the soda to the milk, dissolved in a little warm water, next the molasses, then the salt, flour and Indian meal. Stir well, put it in a steamer and steam three hours. Be very careful to have the water boiling all the time. Add a half cup molasses. BOSTON BROWN BREAD. (No. 1.) One pint of Indian meal, one pint of rye, or Graham flour will do, one and one-half pints of sweet milk, three-fourths of a cup of .molasses, one teaspoonful of soda, and the same of salt. Steam five hours constantly, after which take it from the steamer and set it in the oven, about fifteen minutes, to dry off. Eat 112 BKEAD. warm. There are steamers for this purpose, which you can get at any tin store. BOSTON BROWN BREAD. (No. 2.) One quart of Graham flour, and the same of corn meal, one cup of sponge, one cup of molasses, one-half cup of butter, one teaspoonful of soda, and the same of salt. Pour enough boiling water on the cornmeal to moisten it nicely; when cool, add the bread sponge (from white bread), molasses, butter and salt; dissolve the soda in a tablespoonful of hot water, and add it with the rest of the ingredients. Stir in the Graham flour, with a spoon, until quite thick; butter a large, round tin pan, and put in the bread; let it rise; when light enough, steam two hours in a steamer. "When done, dry it in the oven a few moments. This makes a large loaf. BOSTON BROWN BREAD. (No. 3.) One cup of sour milk, one cup of sweet milk, one-half cup of molasses, one and a half corn meal, and the same of rye flour, two eggs, one teaspoonful of soda, and the same of salt. Steam three hours. FRENCH KOLLS.