Graham Bread

Ingredients

• One pint sweet milk
• one-half cup molasses
• one teaspoon saleratus
• one teaspoon salt

Method

1. 1

   Mix thin enough to pour.

As published

This recipe was extracted from The new home cook book (1896), page 115. The excerpt below is the record exactly as published.

one-half cup molasses, one and a half cups of sour milk one egg, little salt, one teaspoon soda. Steam for thre( hours ; then set the pan in the oven for ten or twenty minutes before sending it to the table. STEAMED COEN BEEAD. Mrs. Jane Conger. Take three cups of meal, and one of flour, scald two cups of the meal with boiling water, add the other cup of meal and flour, two cups of sour milk, one cup molasses, one teaspoon of soda, a little salt. Steam three hours. 288 THE HOME COOK EOOK. OLD FASHIONED GKAHAM BEEAD. Mrs. Pulsifer. One teacup of good yeast, one quart of warm water, one teaspoon of salt, two cups sugar, or less, one small teaspoon soda, stir in enough white winter wheat Graham flour to make it stiff enough to drop off the spoon readily, grease your bread pans, put in, and set to rise, let it get quite light, then bake in a moderate oven for three- quarters of an hour. BEOWN BEEAD. Mrs. Wm. Blair. Take part of the sponge that has been prepared for your white bread, warm water can be added, mix it with Graham flour (not too stiff) ; and one cup of molasses for three loaves of bread. For Brqvvn Biscuit. — Take this Graham dough, as prepared for bread, working in a little butter. Butter the size of an egg is sufficient for two dozen biscuits. COEN BEEAD. Mrs. Juliet L. Strayer, a Southern Lady. One-half pint of buttermilk, one-half pint of sweet milk; sweeten the sour milk with one-half teaspoon of soda; beat two eggs, whites and yolks together; pour the milk into the eggs, then thicken with about nine table- spoons of sifted corn meal. Put the pan on the stove with a piece of lard the size of an egg; when melted pour it in the batter; this lard by stirriag it will grease the pan to bake in ; add a teaspoon of salt. VALIJABLE RECIPES. 289 COEN BEEAD. Mrs. J. S, Gano, and Mrs. O. F. Avery. One pint Indian meal, one pint sour milk or buttermilk, two eggs, whites and yolks beaten separately, whites put in last thing; two tablespoons sugar; one tablespoon melted butter, a little salt, half a teaspoon saleratus. COEK BEEAD. Mrs. Wm. H. Low. Two tablespoons of sugar, one tablespoon butter, two eggs ; stir all together, add one cup of sweet milk, three teaspoons of baking powder, and three-fourths of a cup corn meal ; flour to make it quite stiff. INDIAN BEEAD. Mrs. G. H. L. Five cups Indian meal, yellow, five cups sour milk, three cups rye flour, one-half cup molasses, one tablespoon saleratus. INDIAN BEEAD. Mrs. A. T. Hall. One pint of meal, one pint of flour, one pint of milk, one teacup of molasses, one teaspoon of soda, one-half of cream tartar ; steam two hours and bake half an hour, GEAHAM BEEAD. Mrs. B. J. Seward. One pint sweet milk, one-half cup molasses, one tea- spoon saleratus, one teaspoon salt. Mix thin enough to pour. 19 290 THE HOME COOK BOOK. GEAHAM BREAD. Mrs. J. B. Hobbs. For one loaf, take two cups of white bread sponge, to which add two tablespoons of brown sugar, and Graham flour to make a stiff batter; let it rise, after which add Graham flour sufficient to knead, but not very stiff; then put in the pan to rise and bake. GEAHAM BEEAD. Mrs. Ludlam, Evanston. One cup wheat flour, three cups Graham flour, two tablespoons of molasses, one teaspoon salt

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