New England Corn Bread

Ingredients

• 1 cup white corn meal
• just enough boiling water to moisten it
• 1/2 cup liquid yeast
• 1/2 cup molasses
• 1/2 teasp salt
• 1/2 teasp soda

Method

1. 1

   Scald corn meal with boiling water, let stand, then add cold water to make a soft batter.

2. 2

   Add yeast, molasses, salt, and soda.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 11. The excerpt below is the record exactly as published.

2 cup molasses or sugar, 1 tablesp lard, and 2 teasp salt. When luke- warm add V2 or % cake compressed yeast dissolved in a little lukewarm water (in winter it may be necessary to use 1 whole cake yeast), then add enough bread flour to make a firm dough, and knead. Let rise over night, then mould into two loaves, and when light, bake about 1^ hours. — [G. I. C, Mass. 22 FARM AND HOME COOK BOOK Oat Meal Bread II Take any desired quantity of bread sponge and before you liave kneaded it quite stiff enough, for bread, work in enough oat meal to make it stiff, then shape into loaves, grease well all over, and set in a warm place to rise. It will take longer to rise then ordinary white bread. When light, bake. — [Mrs. W. W. P., Okla. Barley Bread To 1% cups hot, boiled barley mush, add 3 tablesp sugar, 2 tablesp butter, and 1 teasp salt. Mix well and when lukewarm add V2 cake compressed yeast, dissolved in % cup lukewarm water. Mix well and then knead in sufficient flour to make a stiff dough. Knead until elastic, then set in a warm place to rise, and when light mould into loaves, let rise again, and when light, bake. Bread made with mush requires a larger quantity of flour, and the dough should be mixed stiffer than ordinary bread dough. — [J. H. Baked Brown Bread I To 1 pt light bread sponge add V2 cup molasses and a little salt, and when well mixed stir in graham flour until the batter is quite thick. Put in well greased bread tins to rise, and when light bake a little longer than white bread. — [Mrs. E. W., N. Y. Baked Brown Bread II Put 1 cup molasses and 1 teasp soda over the fire and stir until it foams, then add 1 pt sweet milk, 1 teasp salt, and 4 cups graham flour sifted with 2 teasp baking powder. If all graham flour is not liked use 3 cups graham and 1 cup white flour. Stir well, put into well greased tins, let stand 2 hours to rise, and then bake. — [E. T., N. Y. Steamed Brown Bread I To 1 cup white flour add 1 cup graham flour, ^ cup yellow corn meal, 1 teasp soda dissolved in 1 y2 cups sour milk, 1^ cup N O molasses, and pinch salt. Steam 2 i/i hours, then put in the oven about 5 minutes. — [Mrs. J. W. Van B., Wis. Steamed Brown Bread II To 3 cups sifted graham flour add 1 cup corn meal, % cup sugar, 1 cup molasses, 2 cups buttermilk in which dissolve 2 teasp soda, V2 teasp salt, and lastly 2 cups seeded raisins dredged with flour. Put into 1-lb baking powder cans well greased, filling a little over half full. Steam 3 hours. — [A. C, Pa. BROWN AND BRAN BREAD 2Z Steamed Brown Bread III To 2 cups corn meal add 2 cups rye meal, % cup molasses and 1 heaping teasp salt. Mix well and then stir in 3 cups boiling hot water. When smooth add 1 cup sour milk in which 1 teasp soda has been dissolved, and then add 2 cups sifted graham flour. Mix well, steam 4 hours, and then bake V2 hour. — [Mrs. C. E. W., Mass. Bran Bread Sift and mix together 4 cups wheat bran, 2 cups wheat flour^ 1 teasp soda and V2 teasp salt, then add 4 cups sour milk and 1 cup molasses. Turn into well greased bread pans and bake in moderately hot oven about 1 hour. — [Mrs. A. M., Ct. Currant Bread To 1 qt bread sponge add i/^ cup molasses, 2 tablesp short- ening, 1 teasp each salt and cinnamon, Vz teasp cloves, V2 lb clean currants, and i/i lb seeded raisins, with flour enough to make a stiff dough. Turn into well greased pans, also grease the top of the dough, cover, and set in a warm place to rise. When light, bake.— [Mrs. J. L. P., Fla. Hominy Bread To % pt cold, boiled hominy, add salt to taste, V2 pt corn meal, 2 well-beaten eggs, 1 tablesp lard or butter, and suffi- cient sweet milk to make a thick batter. Turn into well greased pan and bake. — [Miss M. C. G., Ala. Mush Bread Prepare corn meal mush in the usual manner, and to 2 qts of the hot mush add 2 qts whole wheat flour or graham flour. Mix with a large wooden spoon and while mixing add 1 cup maple syrup or N O molasses, 1 teasp salt, and butter the size of a walnut. Mix well and when lukewarm add 1 qt light bread sponge. When this is well mixed add i/^ teasp soda and warm flour enough to knead and mould into small loaves. Put in well greased pans, let rise and when light bake in a moder- ate oven about % hour. When done remove from the pans„ rub the loaves with butter, wring a clean cloth out of hot water, lay it over the bread, and let stand till cold. The crust will be nice and tender. Follow the same plan for softening crust of any bread. — [A. G., O. Pumpkin Bread To 1 cup stewed pumpkin add pinch salt, 1 egg, 2 teasp each sugar and molasses, 1 cup sweet milk, 1 teasp soda dissolved in 1 cup sour milk, and a mixture of corn meal and white flour 24 FARM AND HOME COOK BOOK enough to make a batter as for sponge cake, using i^ part flour and % part corn meal. Pour 3 or 4 tablesp thick sweet cream over the top of the batter just before placing the pan in the oven. — [Mrs. E. R. S., N. Y. Light Corn Bread Add 1 tablesp sait to 1 qt water, bring to a boil and then stir in enough corn meal to make a medium thick mush. Let boil up once and remove from the fire, stir in 2 qts cold water, and thicken with corn meal until stiff. Cover and set in a warm place to rise. When it is light it will puff up, and the batter will crack open and seem thinner. Stir in i/^ cup sugar and 1 cup flour, and let rise again, which will take about 15 or 2 0 minutes; then pour the mixture into a deep, well greased pan and bake in a hot oven. — [Mrs. W. T. F., Mo. Corn Meal Egg Bread To 2 1/^ cups corn meal add % cup white flour, 1 teasp salt, 2 tablesp sugar, 1 scant teasp soda dissolved in 1 cup sweet milk, 2 beaten eggs, and 1 cup sour milk or cream. Beat well, put 1 tablesp butter into a hot spider, just large enough to bake a cake the size of a breakfast plate, pour the batter into this and then pour over it 1 cup sweet milk, but do not stir. Bake about 25 to 30 minutes in a hot oven. When the cake is cut, the milk poured in last will show in delicious creamy veins running through it. — [Mrs. G. A. S., N. Y. Corn Bread (No Eggs) To 2 cups corn meal add 1 cup flour, % cup sugar, 1 teasp soda and V2 teasp salt. Sift these ingredients well, then add ^ cup melted lard, and enough buttermilk or sour milk to make a batter as for griddle cakes. Pour into well greased pans about % inch deep, and bake 15 minutes. — [M. M., Ind. New England Corn Bread Scald 1 cup white corn meal with just enough boiling water to moisten it. Let stand about 10 minutes, then add enough cold water to make a soft batter. When lukewarm add V2 cup liquid yeast

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