Chive Butter
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 73. The excerpt below is the record exactly as published.
chive butter. Spread an equal number sUces of bread with cheese mixture. Lay one of each together, press edges, trim oflp crusts and cut diagonally across in triangles. GRAHAM BREAD 4 cups boiling water. 1 yeast cake dissolved in 2 tablespoons sugar. J^ cup lukewarm water. 1 tablespoon salt. 8 cups Graham flour, 2 tablespoons Cottolene. 6 cups white flour. Process: Put sugar, salt and Cottolene in large mixing bowl. Pour on boiling water; when lukewarm add dissolved yeast cake. Sift together Graham and white flour, reserving one cup white floui for kneading. Add flour gradually to water mixture, stirring con- stantly; beat as mixture becomes stiff. Turn on a well-floured board and knead until dough is smooth and elastic. Return dough to bowl, cover and set to rise in a warm place. When dough has doubled its bulk, cut it down with a knife without removing from bowl; cover and set to rise again. When double in bulk, knead slightly, weigh dough and divide into one-pound loaves. Shape loaves, place two loaves in each well-greased, brick-shaped bread December Second Sunday 52 Sunday Dinners 165 pan, brush between loaves with melted Cottolere. (There will be six loaves.) Cover and set to rise; when light, bake one hour in a ** bread oven." CHIVE BUTTER Cream one-fourth cup butter; add two tablespoons very finely chopped chives. Season with a few grains salt and cayenne
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