Boston Brown Bread

Ingredients

• 1/2 cup brown sugar
• 1 teaspoon soda
• 1 cup sour milk
• 1/2 teaspoon salt
• 2 tablespoons molasses
• 1 cup raisins
• 1/2 cup nuts
• Sufficient quantity of graham and white flour (using twice the quantity of graham)

Method

1. 1

   Mix all ingredients together to make a dough of proper consistency.

2. 2

   Bake in a loaf for about 3 hours.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 22. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD V2 cup brown sugar 1 teaspoon soda 1 cup sour milk % teaspoon salt 2 tablespoons molasses 1 cup raisins % cup nuts. Sufficient quantity of graham and white flour (using twice the quantity of graham) to make dough of proper consistency. Bake in loaf about 3 hours. — Mary Allen Huntley. RUSK 3 eggs 2 quarts Melrose flour 2 cups of sugar 1 cup of butter and lard mixed 2 cups of sweet milk 2 cakes Fleischmann yeast. Scald the milk. Dissolve yeast in V2 cup of tepid water, beat eggs light, add 1 cup of sugar, then cooled milk and yeast, then flour. Let it rise at night in warm place, and in the morning add to the sponge 1 cup of sugar, the butter and lard and flour enough to make a stiff dough; let rise again and when light (doubled in bulk) mould and bake as other rolls. —Mrs. T. L. Caudle. LUNCH ROLLS 1 cake Fleischmann's yeast 2 tablespoons butter (heaping) \\i cup milk 1 egg 1 tablespoon sugar 1 teaspoon salt Flour to make a stiff dough. Scald milk, add sugar, salt, and butter. When lukewarm, add yeast cake dissolved in % cup water, and well beaten egg. Pour into bowl, and add enough flour (about 3 cups) to make a sponge. Set in warm place, and allow to rise for 2 or 3 hours. When light, add enough flour that dough can be kneaded. Cut and fold in center, place one-half inch apart in well greased pans. When double their bulk, bake in hot oven. — Mrs. W. L. McKinnon. DENVER BISCUITS 1 pt. sweet milk scalded and cooled 1 yeast cake dissolved in V2 ?up water V2 cup lard % cup sugar V2 cup mashed Irish potatoes 1 teaspoon salt 1 teaspoon soda V2 teaspoon Royal baking powder 7 cups flour. Mix to medium soft dough, place in bowl, grease over the top. Let Ase until doubled in bulk. Knead and make out into rolls. Let stand from 1 to ] V2 hours in warm place. Bake in rather hot oven about fifteen to twenty minutes. — Mrs. J. H. Mclver. 61 * QUALITY 1 Family Washing | I ANSON LAUNDRY I | Salisbury St. Wadesboro, N. C. $ § Phone No. 159 | •:♦> mmmmmmm^ <♦> >:«<.<^:;^>d^ > •:♦> •:♦> ♦:«* •:♦> •:♦>: m m •» -:^> j # $ I "CW*w a/ South" I 5*5 i ft The Velvet Kind ICE CREAM The De Luxe Pint Package for Dainty Serving — at your nearest dealer. Al- ways the flavors of the moment. Fancy molds and special orders on shore notice. Southern Dairies ALBEMARLE. N. C. v^-* %S5V %^»' vVV '^j>* %^>* V^o' \SV \*»* %w/ THE HUNTLEY COMPANY § The Home of Good Groceries $ When in need of Groceries, Phone 75 — Quick Ser vice. s$ We arc Exclusive Dealers for White Rose Brand goods. k COFFEE AND TEA | QUALITY AND SERVICE IS OUR MOTTO Wadesboro, N. C. | The Best Range for Cooking — Betty Washington or Rebecca Washington ROLLS 1 cake Fleischmann's yeast y2 cup lard Vz cup sugar 1 y2 teaspoons salt 3 cups lukewarm water 6 cups flour Dissolve yeast and sugar in warm water. Let stand about 10 minutes. Sift flour and salt together, add lard, knead well into flour, then use the liquid to make soft dough. Knead well until smooth, put dough in greased bowl and grease dough on top and let stand in cool place overnight, then knead down and put in warm place to rise again. Make out rolls 2V& hours before time to cook. Make out rolls, put in greased pans, grease on top and let rise to twice their bulk. Bake in moderate oven.- - Mrs. W. H. Carter. TEA SCONES V2 pound flour 2 teaspoons butter 1 tablespoon Sultanas 2 teaspoons Royal baking powder 2 teaspoons sugar Sweet milk to make a soft dough Pinch of salt. Mix flour, sugar, baking powder, salt, rub in butter, add floured raisins and milk to make a soft dough. Roll, shape in mounds about the size of saucer. Divide each mound into four sections with back of knife. Bake in hot oven about 10 minutes. — Mrs. J. F. Hamaker. EVERLASTING ROLLS 1 qt. sweet milk V2 cup sugar. 1 cupful lard Bring to boiling point, remove from fire, when lukewarm, dissolve in it 1 cake commercial yeast. Sift in enough flour to make consistency of cake batter, about a heaping quart. Put in warm place two hours. Then sift 1 tablespoonful salt, 1 rounded teaspoonful soda, 1 heaping teaspoonful baking- powder. Work in about 1 quart of flour or until you can handle the dough. Shape or roll and cut as many rolls as you wish for that meal. Set in warm ptece to rise two hours before baking. Put remainder of dough in ice box or some cool place as it will keep a week or more. — Corinne Horne Leath, Rockingham, N. C. SALT RISING BREAD Seven tablespoons sweet milk brought to boiling point. Stir in meal to make stiff batter overnight. Next morning take, 1 cup sweet milk 2 teaspoons sugar 1 cup hot water % teaspoon salt Pinch of soda. Add enough flour to make stiff batter. Then add meal and milk scalded the night before. Keep same temperature until it rises. Then add V6 tea- spoon salt. Make into loaves, let rise and bake. — Mrs. J. M. Wall. 63 GOOD COOKS Can't do better than to buy their Heavy and Fancy Groceries From J. L. LITTLE & CO. Morven, N. C. Hardison Brothers Company MORVEN, N. C. Cotton - - Fertilizers GENERAL MERCHANDISE Plumbing & Healing D. C. TARLTON Dealer and Contractor in High Grade Plumbing and Heating. Phone No. I 58 Wadesboro, N. C. The Best Range for Cooking — Betty Washington or Rebecca Washington BIRTHDAY BREAD Place risen bread dough in pie pan about V> inch thick. With fore finger make holes in dough and fill with following: 1 cup brown sugar

Cook this with the app: pantry check, scaling, and the assistant.