Rye and Indian Bread

Ingredients

• six or eight quarts of Rye meal
• six or eight quarts of Indian meal
• a little salt
• a pint of emptins
• Wet with milk

Method

1. 1

   Put Rye meal, Indian meal, and salt into the bread trough and stir them together.

2. 2

   Wet with milk and a pint of emptins, making it very stiff.

3. 3

   Let it rise overnight, mould it into loaves in the morning, and bake on the bottom of the oven.

Nutrition per serving

As published

This recipe was extracted from The Pocumtuc housewife (1897), page 1. The excerpt below is the record exactly as published.

Rye and Indian bread. It is always best to keep flour bread in the house, but with a large family of farm hands or apprentices it cannot be eaten commonly. Nut cakes are expected for break- fast and sometimes Pye. It is a good Rule for young children to eat a Bowl of bread and milk in the morning before coming to the table. For Dinner. Some families like to get up a great dinner on Sundays and have friends who drive to Meeting from a distance come in for the Nooning. There is no objection to this if everything is pre- pared the day before. The meat should be plain Roast so that it can be started and left. A young child can tend the Spit while the rest of the family is away. In winter the Pyes should be put on the hearth before meeting, also, so as to thaw grad- ually. If you wish to avoid the necessity of keeping anyone at home, get some rice Porridge or brewis and cold meat. This with Pye is enough for anyone on a leisure day. For a week day dinner boiled corned beef and pork with a pudding and seasonable vegetables is a standard dish, and always relished by working men. Lay in a good supply of Turnips and cab- bages. Pumpkins and squashes. Calf's head and pluck makes a filling meal. You can have fresh meat frequently, even in warm weather, if when you kill a sheep or calf you pass it around to the neighbors, and they return the Compliment when they kill. It is usually safer to wait for cool Weather before killing beef and pork. Fowls are always to be had. When the team goes to Boston in the winter with a load to sell, have it bring back a fifty pound fresh codfish, and a barrel of oysters along with the molasses and sugar supply. The fish will keep frozen for weeks. A piece can be sawed off and thawed when needed. It can be salted down, and is much better than store codfish. 4®*Store Codfish is not bad eating if properly cooked, but both it and the people who eat it are held in disrepute. They used to say that the Wisdom men came to the store every Saturday night to get a Codfish for Sunday, until the loafers began losing: " Conway for beauty, Deerfield for pride. If it hadn't been for Codfish, Wisdom would have died." as soon as a Wisdomite appeared. For company and great occasions, of course roast pig and turkey and various delicacies will be cooked. These sugges- tions are for every day. Supper. Arrange the cold meat and vegetables left from dinner on a large platter for the men folks. Saturday night they will ex- pect hasty-pudding and milk, or Samp when corn is new. Brown bread and Milk with pumpkin stewed dry, or baked sweet Apples, or huckleberries, are liked on a hot summer afternoon, especially if the milk is hung down the well and cooled. Pie and gingerbread and custards are good enough for common use. Keep a loaf of Rich Cake on hand for unex- pected company. How to Heat the Oven. Mrs. L. M. Child says, '* Economical People will use fagots and brush to heat the Oven." Hard wood heats it quicker and hotter. Take four foot wood split fine and pile it criss-cross so as to nearly fill the Oven, and keep putting in. J8®°Some have thought it saved fuel to set fire to the house immediately around the oven. This is doubtful economy and the Oven is apt to be overheated. A roaring Fire for an Hour or more is usually enough. The Top and Sides will at first be covered with black soot. See that it is all burned off. Rake the Coals over the bottom and let them lie a minute. Then sweep it out clean. If you can hold your hand inside while you count Forty it is about right for flour bread; to count twenty is right for Rye and Indian. Bake the Brown bread first, then flour bread and Pies, then Cake or puddings, and last custards. After everything else is out put in a pan of apples. Next morning they will be deli- ciously baked. A pot of Beans can be baking back side, out of the way, with the Rest. Emptins. Nothing raises bread so well as good lively beer Emptins. If it is saved every time the beer keg is emptied you will always have a fresh Supply. Some small families do not brew every week. In that case make a flour thickening, pour on scalding water to make a Batter. Put in a cup of emptins. When it is risen bottle and cork well. This will keep ten days or more. If it spoils borrow some of a neighbor who has fresh. ^^Fieischman, the brewer, makes quite a business of saving his beer emptins, thickening it so as to make it into cakes, and selling these around to people who are not provident enough to supply themselves. It is said to be very good. Rye and Indian, Miss Louisa Stebbins. Put six or eight quarts each of Rye meal and Indian meal, and a little salt into the bread trough and stir them together. Wet with milk and a pint of emptins

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