Indian Bread

Ingredients

• half a cupful of flour
• half a teaspoonful of salt
• three teaspoonfuls of baking-powder
• half a cupful of butter
• four eggs
• one pint of milk

Method

1. 1

   Mix the ingredients together and put the bread into an iron pan well buttered.

2. 2

   Bake it for about twenty minutes, or until it is nicely browned.

3. 3

   Serve it hot at once.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 264. The excerpt below is the record exactly as published.

half a cupful of flour, half a teaspoonful of salt, and three teaspoonfuls of baking-powder; mix with these ingredients half a cupful each of butter and flour beaten to a cream, four eggs beaten for two minutes, and one pint of milk ; put the bread into an iron pan well buttered, and bake it for about twenty minutes, or until it is nicely browned ; then serve it hot at once. NEW-ENGLAND BROWN-BREAD. / Sift together two cupfuls each of rye and Indian meal ; add a teaspoonful of salt, two-thirds of a cupful each of molasses and boiled squash, and two teaspoonfuls of soda dissolved in a very little cold water; last of all, mix in enough sour milk to make a batter thin enough to pour ; put the batter into a buttered tin pan or mould, and steam it for three hours ; then bake it for two hours longer. GRAHAM AND INDIAN BREAD. Sift together one pint each of Indian meal and Graham flour, and a heaping teaspoonful of salt ; mix with them a pint of sour milk and a scant half-pint of molasses in which a heaping teaspoonful of saleratus is dissolved; when all these ingredients are thoroughly mixed, pour them into a buttered brown-bread mould, or a buttered tin pail, which SECOND-COURSE SWEETS. i,(^'J can be tightly covered, and steam the bread for two hours ; the mould or pail, closely covered, may be set in a covered saucepan containing enough boiling water to reach two- thirds up the sides of the tin, if a regular steamer is not available ; after the bread has been steamed for two hours, remove the cover from the mould, and bake the bread in a hot oven until a crust is formed ; use it either hot or cold. RAISED GRAHAM BREAD. Sift together one pint of wheat flour, one quart of Graham flour, and two tablespoonfuls of salt ; add to them half a cupful each of molasses and liquid yeast, or an ounce of compressed yeast dissolved in half a cupful of warm water ; then stir in enough warm water or milk to make a batter thick enough to hold a drop let fall from the mixing-spoon, and cover the bowl containing this sponge with a folded towel, keeping it in a moderately warm place until it is light and foaming ; when the sponge is quite light, stir in as much more Graham flour as can be readily mixed in with a spoon, and put the dough into well-buttered baking-pans ; cover the pans with a folded towel, put them where the dough will be kept warm, — in some place not too hot to rest the hand for a minute without burning it, — and let them stand until the dough has risen to double its original volume ; then put the bread into a moderate oven, and bake it for an hour and a half, taking care that it does not burn. RAISED SWEET-POTATO BREAD. Boil, peel, and mash sweet potatoes enough to yield a quart of pulp after they are mashed ; to a quart of mashed sweet potatoes add a pint of milk in which has been dis- solved half an ounce of compressed yeast, and two tea- spoonfuls each of salt and sugar, together with a pint of boiling water, and just enough flour to make a thick batter ; 498 PRACTICAL AMERICAN COOKERY. put this batter in a warni place near the fire to rise until it is double its first quantity, keeping it covered with a thick towel folded several times. When the batter has risen to twice its original bulk, mix with it enough more flour to make a soft dough ; knead it for five minutes, then put it into three buttered iron pans, filling each half full, and again cover it, and let it rise to double its size ; then bake the loaves in a moderate oven until they are quite done. Use the bread hot or cold. SWEET-POTATO PONE. Peel and grate sweet potatoes enough to fill a quart bowl, working very quickly, so that they may not become dis- colored ; mix with the grated potato half a pint of sweet milk, three tablespoonfuls of powdered ginger, and half a pound of butter beaten to a cream with half a pound of sugar ; if oranges are in season, add the grated rind and juice of one ; pour the batter thus made into a buttered pan, and bake the pone in a moderate oven for about an hour, or until the potato is quite done. WHEAT MUFFINS. Butter a dozen earthen cups, and arrange them in a drip- ping-pan. Mix to a smooth batter two cupfuls of flour and three of milk ; beat four eggs

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