Loaf Bread

Ingredients

• three quarts of fine white flour
• one-half pint of good fresh yeast
• one tablespoon of lard
• one tablespoon of salt
• warm water enough to make a dough

Method

1. 1

   Dissolve lard and salt in warm water, add yeast, then gradually add flour while stirring.

2. 2

   Let rise overnight.

3. 3

   Mold into rolls or loaves, let rise again, and bake for about half an hour.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 13. The excerpt below is the record exactly as published.

one tablespoonful lard, one teaspoonful salt, one teaspoonful soda. Stir meal, flour, milk and salt together well. Dissolve soda in a little warm water and melt lard. Add both to mo- lasses ; beat quickly and turn both into the batter at once, stirring hard. Turn all into a well-buttered farina-kettle or pudding-mold. Boil one and a half hours. Eemove cover and place in oven to brown. When done rub the top with a little butter, replace cover and let stand about five minutes on table. Turn out and serve warm, using sharp, thin knife to slice. AND HOW TO COOK THEM 63 COMMON BISCUIT. BY MRS. A. G. CA11UTH. (Wife of Representative from Kentucky.) >IFT well about a quart of flour into a bowl ; stir into the middle of it two heaping tea spoonfuls of Royal baking powder, an even teaspoon of salt, and a heaping tablespoon of lard, in the order directed. Have a pint of cold sweet milk, make a hole in the center of the flour, pour in the milk and mix quickly with enough flour to make a soft dough. Eoll on a biscuit-board with the rest of the flour till you have a sheet about one-inch thick ; cut out and place in a dry pan, setting closely to- gether, so that they will rise upward without spread- ing. Put into a quick oven on the bottom and bake to a light brown. Serve immediately. oft* *fr 64 STATESMEN'S DISHES; GREEN-CORN FRITTERS. BY MRS. WM. J. CONNELL. (Wife of Representative from Nebraska.) ^UT through each row of kernels of sweet corn with the point of a sharp knife, then with the back of the knife press out the pulp. To one pint of corn-pulp add two well-beaten eggs, a little salt and pepper, and enough flour to keep the corn and eggs together. Fry in small cakes on a buttered griddle, browning well on each side. AND HOW TO COOK THEM. 68 FRIED CAKES. BY MRS. GEO. n. BRICKNER. (Wife of Representative from Wisconsin.) EASURE one cup each of milk and granu- lated sugar into a mixing-bowl; stir till dissolved ; beat three eggs well and stir in ; take two quarts of flour and three heaping teaspoons of baking powder, sifted together; mix the whole into a soft dough, using as little flour in manipulating it as possible. Cut into rings and fry in very hot lard. Mixing the sugar and milk together first keeps the dough from soaking grease, and avoiding the use of a great deal of flour in working with the dough makes the cakes puffy and delicate. 66 STATESMEN'S DISHES; WAFFLES. BY MRS. ALBERT C. THOMPSON. ("Vife of Representative from Ohio.) pNE pint sour milk, one heaping pint flour, one tablespoonful melted butter, one level teaspoonful soda, three eggs. Stir milk into flour; add melted butter and yolks of eggs. Beat well and add soda dissolved in a little warm water. Stir rapidly and then add the whites of eggs beaten to a froth. AND BOW TO COOK TEEM. 67 LOAF BREAD. BY MRS. DANIEL, M. RANSDELIi. (Wife of United States Marshal for District of Columbia.) |EKEE quarts of fine white flour well sifted ; one-half pint of good fresh yeast, one table- spoon of lard, one tablespoon of salt, warm water enough to make a dough

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