One quart brown or Graham flour (do not sift) one pint sour milk
or buttermilk, one scant cup dark molasses, one teaspoon each of soda
and salt✪ Brown Bread, No. 1. Make up with spoon and beat hard. Fill one pound coffee
or baking powder cans which have been well greased, half full and
bake an hour in a moderate oven. This is the sticky, sweet brown
bread.—Mrs. G. W. Maslin.
Brown Bread, No. 2
One pint each corn meal and Graham flour, one pint sour milk,
one teacup of molasses, one teaspoon of salt and two of soda. Mix
meal, flour, soda and salt, add sour milk and molasses and beat well.
If not moist enough add a little warm water. Pour into a well greased
vessel, filling it only two-thirds full. Cover with a tight cover also
greased. Steam three hours in a steamer or set in kettle of boiling
water. Keep water boiling and as it boils away replenish so as to
keep water at the same level. Remove the cover and place the vegsel
in oven fifteen minutes to dry the crust.—Mrs. G. E. Webb.
Corn Bread, No. 1
One pint of meal, a pinch of salt, one-quarter teaspoon of soda,
one-half cup sour milk, warm water to make a soft dough✪ Corn Bread, No. 1. Have
griddle well greased and hot. Make dough into oval-shaped cakes.
Place on griddle, pat down thin, and bake on top of stove, browning
both sides.
Corn Bread, No. 2
To a large teacup of corn meal add enough boiling water to make
a stiff batter. Beat well and to it add one egg, a tablespoon of butter
and a little salt. Grease biscuit pan and drop batter in by spoonfuls.
Bake in a very hot oven until a nice brown.—Miss Rebecca March,
Dallas, Texas.
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THE TWIN-CITY HOUSEWIFE i Seven
Old Fashioned Sweet Corn Bread
Beat the yolks of three eggs with three tablespoonsful of sugar.
Beat whites separately. Stir in one pint of sweet milk and a tea-
spoon (heaping) of butter. Add one pint of corn meal, one-third
pint of wheat flour, three level teaspoons of yeast powder, and one
teaspoon of salt✪ Old Fashioned Sweet Corn Bread. Sift yeast powder and salt in with the meal and
flour. Bake in quick oven three-quarters of an hour.—S. O’H. D.
Soft Corn Bread
One pint sifted meal, one heaping teaspoon lard, and a pinch of
salt. Scald with boiling water and beat until batter is cool. Add
one-half cup sweet milk and one teaspoon baking powder. Drop
batter from large spoon in hot, well greased biscuit pan and bake in
quick oven. This bread should brown nicely but still be soft when
baked.—Mrs. W. T. Old.
Gingerbread, (See Cakes)
Graham Bread
Dissolve one cake of Fleishman’s yeast in one pint of lukewarm
water, add to it one cup of lukewarm milk, one teaspoon of salt, two
tablespoons of molasses, and one tablespoon of butter. Mix well to-
gether one cup of sifted wheat flour and one and one-half quarts of
Graham flour. Sift this into the above mixture, stir thoroughly and
set aside in a warm place to rise. When well risen, which will be about
two hours, turn ou on a well-floured board and knead for about five
minutes. Divide into two equal portions, put in well greased pans
and allow to rise for one hour. When light, bake in a moderate oven
from three-quarters of an hour to one hour. Have the oven a little
cooler than for white bread.
Hominy Bread
Two cups of cold hominy (grits), one tablespoon of butter, one
tablespoon of cornmeal, one-half cup of sweet milk, three well-beaten
eggs, salt to taste. Put into a well-greased, deep dish and bake in a
hot oven. Nice for breakfast or tea.—Mrs. W. P. Caldwell.
Light Bread
One teacup mashed potatoes, one tablespoon of lard melted, one
tablespoon white sugar, salt as you think, one pint of flour; stir this
well, then scald with enough boiling water to make a thick batter,
then put in enough cold water to make it luke-warm; then one teacup
of liquid yeast and two quarts of flour (use more flour if the dough is
too soft). This will make two nice loaves.—Mrs. A. C. Vogler.
Nut Bread
✪ Nut Bread
Page 2 · 4 recipe records on this page
Presented as published in 1920. 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
One quart brown or Graham flour (do not sift) one pint sour milk or buttermilk, one scant cup dark molasses, one teaspoon each of soda and salt. Make up with spoon and beat hard. Fill one pound coffee or baking powder cans which have been well greased, half full and bake an hour in a moderate oven. This is the sticky, sweet brown bread.—Mrs. G. W. Maslin.
Brown Bread, No. 2
One pint each corn meal and Graham flour, one pint sour milk, one teacup of molasses, one teaspoon of salt and two of soda. Mix meal, flour, soda and salt, add sour milk and molasses and beat well. If not moist enough add a little warm water. Pour into a well greased vessel, filling it only two-thirds full. Cover with a tight cover also greased. Steam three hours in a steamer or set in kettle of boiling water. Keep water boiling and as it boils away replenish so as to keep water at the same level. Remove the cover and place the vessel in oven fifteen minutes to dry the crust.—Mrs. G. E. Webb.
Corn Bread, No. 1
One pint of meal, a pinch of salt, one-quarter teaspoon of soda, one-half cup sour milk, warm water to make a soft dough. Have griddle well greased and hot. Make dough into oval-shaped cakes.
Place on griddle, pat down thin, and bake on top of stove, browning both sides.
Corn Bread, No. 2
To a large teacup of corn meal add enough boiling water to make a stiff batter. Beat well and to it add one egg, a tablespoon of butter and a little salt. Grease biscuit pan and drop batter in by spoonfuls.
Bake in a very hot oven until a nice brown.—Miss Rebecca March, Dallas, Texas.
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THE TWIN-CITY HOUSEWIFE i Seven
Old Fashioned Sweet Corn Bread
Beat the yolks of three eggs with three tablespoonsful of sugar. Beat whites separately. Stir in one pint of sweet milk and a teaspoon (heaping) of butter. Add one pint of corn meal, one-third pint of wheat flour, three level teaspoons of yeast powder, and one teaspoon of salt. Sift yeast powder and salt in with the meal and flour. Bake in quick oven three-quarters of an hour.—S. O’H. D.
Soft Corn Bread
One pint sifted meal, one heaping teaspoon lard, and a pinch of salt. Scald with boiling water and beat until batter is cool. Add one-half cup sweet milk and one teaspoon baking powder. Drop batter from large spoon in hot, well greased biscuit pan and bake in quick oven. This bread should brown nicely but still be soft when baked.—Mrs. W. T. Old.
Gingerbread, (See Cakes) Graham Bread
Dissolve one cake of Fleishman’s yeast in one pint of lukewarm water, add to it one cup of lukewarm milk, one teaspoon of salt, two tablespoons of molasses, and one tablespoon of butter. Mix well together one cup of sifted wheat flour and one and one-half quarts of Graham flour. Sift this into the above mixture, stir thoroughly and set aside in a warm place to rise. When well risen, which will be about two hours, turn ou on a well-floured board and knead for about five minutes. Divide into two equal portions, put in well greased pans and allow to rise for one hour. When light, bake in a moderate oven from three-quarters of an hour to one hour. Have the oven a little cooler than for white bread.
Hominy Bread
Two cups of cold hominy (grits), one tablespoon of butter, one tablespoon of cornmeal, one-half cup of sweet milk, three well-beaten eggs, salt to taste. Put into a well-greased, deep dish and bake in a hot oven. Nice for breakfast or tea.—Mrs. W. P. Caldwell.
Light Bread
One teacup mashed potatoes, one tablespoon of lard melted, one tablespoon white sugar, salt as you think, one pint of flour; stir this well, then scald with enough boiling water to make a thick batter, then put in enough cold water to make it luke-warm; then one teacup of liquid yeast and two quarts of flour (use more flour if the dough is too soft). This will make two nice loaves.—Mrs. A. C. Vogler.
Nut Bread
Records on this page
Brown Bread, No. 1Corn Bread, No. 1Old Fashioned Sweet Corn BreadNut Bread