Rice and Indian Bread
From Royal baker and pastry cook, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 3. The excerpt below is the record exactly as published.
, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, y2 pint water. Sift flour, corn meal, rye flour, sugar, salt, and baking powder together thor¬ oughly. Peel, wash, and boil well 2 mealy po¬ tatoes, rub them through a sieve, diluting with water. When this is quite cold use it to mix flour, etc. , into a batter. Pour into well- greased mold having a cover. Place it in saucepan half full of boiling water, where the loaf will simmer 1 hour, without water getting into it. Remove it then, take off cover, finish by baking in fairly hot oven about 30minutes. AND PASTRY COOK Boston Brown Bread, 2. — 2 cups yellow Indian corn meal, 1 cup rye meal, 1 cup flour, 2 cups milk, 1 cup molasses, y2 teaspoon salt, 3 teaspoons Royal Baking Powder. Mix well together, pour into greased brown-bread mold, steam 4 hours. Dry off 10 minutes in moderate oven. Graham Unfermented Bread. — 1 y2 pints Graham flour, y2 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, iy pints milk, or equal parts milk and water. Sift together Graham flour, flour, sugar, salt, and powder; add the milk, or milk and water; mix rapidly into soft dough, which put into greased tin. Bake in rather hot oven about 40 minutes. Protect loaf with paper first 15 minutes. Graham Bread with Eggs. — Mix together 3 cups Graham flour, 1 cup wheat flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt; rub in 1 tablespoon butter or other shortening. Beat 3 eggs; add 1 cup milk and 1 tablespoon molasses ; stir into dry mixture. Add more milk if needed to make a drop bat¬ ter. Put into a greased loaf-pan, smooth with knife dipped in cold water. Bake about 1 hour in moderate oven. Graham Lunch Bread. — ly pints Graham flour, y pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, % pint milk. Sift together Graham flour, flour, sugar, salt, and powder; add the milk; mix into smooth dough that can be easily handled. Flour the board, turn out dough, give it a quick, vigorous additional kneading to complete its smoothness; then divide into four large pieces, which form into long loaves, lay them just touching in a square shallow cake-pan, wash them over with milk. Bake in rather hot oven 30 min¬ utes. When removing from oven rub them over with a little butter on a clean piece of linen. Delicate Graham Bread (for Invalids). — 1 pint Graham flour, 1 pint flour, 1 teaspoon sugar, 1 of salt, 2 of Royal Baking Powder. Sift all well together, rejecting coarse bran left in sieve ; add 1 y pints milk. Mix quickly into smooth, soft dough. Bake in 2 small greased tins 25 minutes. Protect with paper 10 minutes. Graham Rolls. — 1 pint Graham flour, 1 pint wheat flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, % pint milk. Sift together Graham flour, flour, salt, and powder; rub in the shortening; add milk, and mix the whole into smooth dough that can be handled — not too soft; flour board, turn it out, and form into rolls shape and size of large fingers. Lay them on baking-sheet so that they will not touch. Wash their surfaces with soft brush dipped in milk to glaze them. Bake in hot oven from 10 to 12 minutes. French Rolls. — Make dough as for lunch rolls. Knead on board. Divide into pieces size of an egg. Form each into a short, thick, tapering roll. Put together by twos, side by side, pinching ends together a little. Place on flat greased pans Brush with milk. Bake in very hot oven. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER Rice and Indian Bread. — Beat 3 eggs very- light; add 1 pint milk, 2 cups white Indian com meal, 1 cup cold boiled rice, 2 table¬ spoons melted butter, A teaspoon salt, 2 teaspoons Royal Baking Powder
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