Graham Bread or Gems

Ingredients

• 1 egg
• 1/2 cup sugar
• 1 cup milk
• 1 cup graham flour
• 1 cup white flour
• 2 tablespoonfuls baking powder
• salt

Method

1. 1

   Don't stir too stiff; add a little more milk if necessary.

Nutrition per serving

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 1. The excerpt below is the record exactly as published.

I cup milk scalded and cooled, J^ cup butter, i tablespoonful sugar, I tablespccnful salt, y^ cake yeast or 4 tablespoonfuls liquid yeast, white of i egg, flour enough to knead. Let it rise over night or till light. Then roll into sticks about 9 inches long and about y^ inch thick. Let them rise slowly, and bake in a moderate oven. Very nice to serve with soup. Lucy Ames. BREAD. 5 HOT CROSS BUNS. 4 pounds iiour, i pound sugar, }^ pound butter, i pint milk, yi pint yeast (or one yeast cake), 7 eggs, a little allspice. Twenty- four hours or more to rise, beat sugar and eggs together, warm milk and butter together, then mix fruit if desired. We use currants. Mrs. C. E. Parker. YEAST BREAD. 4 cups new milk scalded, then add fljur enough to make a slack dough. Dissolve a yeast cake (or a cup of yeast) in a little warm water, add and set in a warm place to rise. The next morning add a small teaspoonful of soda dissolved in yi cup of warm water, i teaspoonful of sugar, ^ cup of lard, add flour enough to handle. Knead till smooth and light. TOGUS BREAD. 2 cups sweet milk, i cup sour milk, 3 cups of meal, i cup of flour, I cup of molasses, i teaspoonful of soda, little salt, steam 3. hours. Mrs. Caroline F. Frve. Washington, D. C. Wife of Senator Frye of Maine. (This recipe was sent especially for this book.) RAISED WHEAT BISCUIT. I quart of wheat meal (not graham), i quart of flour, a little salt, piece of lard size of an egg, one-half cup of yeast. Mix over night with warm water and knead same as for white bread. In the morning knead again, roll out and cut into biscuit. Raise until light and bake. Mrs. W. W. Bradbury. OUR WHEAT BROWN BREAD. 3 cups wheat flour, i cup white flour, 3 cups sour milk, 3 tea- spoonfuls soda (full), fz cup of molasses and salt. 6 MACHIAS COOK BOOK. BROWN BREAD. 3 cups graham dour, i cup com meal, i cup molasses, i cup sour milk, i cup sweet milk, i heaping teaspoon soda, }i teaspoon salt ; steam 3 or 4 hours. CORN BREAD (Good.) £ pint of wheat flour, ^ pint of corn meal, i pint of milk, J4 gill of sugar, i teaspoonful of salt, 3 teaspoon fuls baking powder, 2 generous teaspoonfuls butter, 2 eggs. Bake in a moderately hot oven for half an hour. Mrs. E. C. Foster, Dorchester, Mass. INDIAN CAKE. lyi cups meal, }i cup flour, i egg, a little salt, 2 teaspoonfuls cream of tartar, i teaspoonful soda, sweet milk enough to make quite thin. Mrs L. F. Beverly. GRAHAM BISCUIT. To I cup graham flour, take i heaping teaspoonful baking powder, a little salt, i teaspoonful sugar, sift these together, then mix well with i even tablespoon fill lard, moisten with milk or water. Roll out as soft as possible. Olive V. Kelly, Whitewater, Wis, GRAHAM BREAD OR GEMS. I egg, y2 cup sugar (or less to taste), i cup milk, i cup graham flour, I cup white flour, 2 tablespoonfuls baking powder, salt. Don't stir too stiff; add a little more milk if necessary. Mrs. Erkest Cran£» BESSIE'S JOHNNY CAKE. I cup Indian meal, i cup flour, i cup sweet milk, i egg, i table- spoon melted butter, 2 tablespoons sugar, i^ teaspoons baking powder ; salt to taste. Mrs. W. H. Bowker. BREAD. 7 WHEAT MUFFINS (Nice.) I cup wheat flour, i cup white flour

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