Rye Bread

Ingredients

• To a pint of thin milk
• a tablespoon of butter
• a heaping tablespoon of light brown sugar
• a teaspoon of salt
• a little more than half a yeast cake
• enough wheat flour to make thick batter

Method

1. 1

   Scald the milk and let it cool to lukewarm.

2. 2

   Dissolve the yeast in tepid water and add to the milk mixture.

3. 3

   Beat thoroughly, cover, and let stand until light.

4. 4

   Add rye flour to make a soft dough, knead lightly, and let rise until doubled.

5. 5

   Bake in a slow oven for one and a half hours.

As published

This recipe was extracted from Kirmess cook book (1907), page 146. The excerpt below is the record exactly as published.

To a pint of thin milk^ add a tablespoon of butter^ a heaping tablespoon of light brown sugar^ and a tea- spoon of salt. Scald this and when lukewarm add a little more than half a yeast cake^ dissolved in tepid water^ and enough wheat flour to make thick batter. Beat thoroughly^ cover, and let stand in warm place till light. Then add rye flour to make a soft dough, that you can knead lightly. Put into pan and let stand until it doubles in bulk. Bake in slow oven one hour and a half. It is better to have the oven quite hot the first ten minutes, then cool it without chilling the bread. DUTCH DRIED BISCUIT. Mrs, W. p. Watson, One quart of milk, three-fourths pound of butter, four eggs, flour to knead soft enough to roll out. Mix well together. Allow to rise and become very light. Then make into biscuits and allow to rise the second time, placing one on the other, two deep, with a lit- tle butter spread between. When baked, separate them. Place them in a pan in a moderate warm oven and dry hard. BREAD. Mrs. Frank Fletcher, Detroit, Mich, To three large potatoes, one scoop of ordinary flour, one tablespoon of lard, one teaspoon butter, one tea- spoon sugar. Dissolve a yeast cake in a little warm water and milk. Save the potato water pretty warm and make a thin batter. Make a stiff sponge at night, using patent flour. A little salt. SANDWICHES. CHAPEER XIX BREAD FOR SANDWICHES. Janet McKenziey Hilly Boston. As a rule, bread for sandwiches should be twenty- four hours old; but fresh bread, which is more pliable than stale, is better adapted to this use when the sand- wiches are to take the form of rolls or folds. When stale bread is used for rolls or folds, they must be ribbon tied ; or tiny Japanese toothpicks may be made to keep them in shape. The bread may be yeast or peptic bread. It may be white or brown. It is not even essential that the two bits of bread be of the same kind: Quaker, rice, whole-wheat, rye or graham bread is interchangeable with white or brown bread. After selecting your loaf or loaves, slice in even quarter-inch slices; then cut in squares, triangles or fingers, or stamp with a round or fanciful shaped cutter. Cutter can be obtained in heart, club, diamond and spade shape, also in racquet shape. Do not spread butter or filling upon the bread before it is cut from the loaf and into shape. When so treated, the butter or filling on the extreme edge of the bread is liable to soil the fingers or gloves that come in contact with it. Cream the butter, using a small wooden spoon for the purpose, and then it can be spread upon the most delicate bread without crumbling. CAVIAR SANDWICHES. Mrs, T. K. Egbert, New York. A box of caviar, beaten to a paste, with lemon juice and olive oil, using a little at a time, alternately spread on bread and sprinkle over them fine chopped olives. 344 KIRMESS COOK BOOK. OUVE AND CHEESE SANDWICHES. Mrs. 0. K. Dickinson. Chop olives into very Bmall pieces. Beat cream cheoe with fork until very soft Spread cream cheese on thin slices of rye bread; spread olives on cheese. NUT AND CHEESE SANDWICHES. Mrs. 0. K. Dickinson. Chop English walnuts into small pieces. Beat cream cheese with fork until soft. Spread cheese on thin slices of rye bread ; spread nuts on cheese. WALNUT SANDWICHES, TO BE SERVED WITH SALAD. Mrs. Charles Oilchrist, Hoboken. Shell half a pound of English walnuts and put into a pint of boiling water, boil one minute. Drain and cover with stock, add a bay-leaf, a few celery tops and a slice of onion. Cook gently for twenty minutes, drain and skim, chop fine, add one-half teaspoonful of salt and a dash of cayenne. Spread between thin slices of but- tered bread. Cut in any shape preferred. CIIEESE-AND-ENQLISH-WALN UT SANDWICHES. Mrs. F. D. Gray. One-fourth pound of grated cheese, one-fourth pound of butter, one-fourth pound of English walnut meats sliced, salt and paprika to taste. Work the butter to a cream, add the seasonings and the grated cheese gradually; then mix in the nuts, which should be sliced very thin. Spread the mixture upon bits of bread and press together in pairs. Particularly good when made of brown bread and served with a simple vegetable. SANDWICHES. 345 CHIOKEN SANDWICHES. Mrs. Charles OxLchrisi. Chop cold^ cooked chicken very fine. Pound until smooth^ adding gradually enough thick^ sweet cream to make a paste. To each pint add a teaspoonful of salt, a dash of pepper^ a teaspoonful of onion and a table- spoon of lemon juice. This may be made in the early part of the day and placed in a cold place^ and later spread on rounds or squares of bread. CHOPPED CHICKEN SANDWICH. Mrs. Seely's Cook Book^ Take the white meat of chicken, chop it very fine, and mix it with mayonnaise dressing and a few olives chop- ped very fine. Spread the mixture between evenly sliced pieces of buttered bread. Use enough mayonnaise to make a chicken paste. CHICKEN AND ALMOND SANDWICH. Mrs. Seely's Cook Book. Chop the white meat of a chickwi very fine and add half a pound of finely chopped almonds, two teaspoons of salt

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