Rye Gems

Ingredients

• one cup rye flour
• one cup cornmeal
• one cup Graham flour
• one teaspoonful salt
• two teaspoonfuls baking powder
• one pint sweet milk or water

Method

1. 1

   Bake in hot gem pans twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 7. The excerpt below is the record exactly as published.

one teaspoonful salt, a small pinch of soda dissolved in very little warm water and rye flour to make a pliable dough not quite stiff enough to handle. Mix well, put in a greased pan to rise again, and bake one hour in a moderate oven. * 6. Aerated or Peptic Bread. — Two cups en- tire wheat flour, one cup sweet milk, two tea- spoonfuls baking powder, two tablespoonfuls brown sugar, one-quarter small teaspoonful baking soda, pinch salt. Sift baking-powder and soda with the flour; add the other ingre- dients and stir thoroughly and quickly. Put in well-greased pan and bake in a moderate oven ij4 hours. When done, cover with a clean cloth while cooking. 32 THE PHYSICAL CULTURE COOK BOOK. 7. "Peptic" Graham Bread. — For one loaf. Three cups Graham flour, one cup white flour, one and one-half teaspoonfuls salt, two and one-half teaspoonfuls baking powder. Put these ingredients in a bcwl, mix well with a spoon. Make a well in center, pour in oftie large t'ablespoonful New Orleans molasses and one pint of water. With a large spoon stir quickly and thoroughly together. When all the flour is wet stir it a moment longer, then turn at once info a well-greased baking pan. Smooth the top of the dough with a knife dipped in melted butter. Bake at once, in a moderate oven, one hour and a quarter. As soon as baked remove from the pan and wrap in a cloth until cool. 8. "Boston Brown Bread/' — One even cup of Indian meal, one heaping cup of rye meal, one cup entire-wheat flour, one teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses. Mix very thoroughly together, the meal, salt and soda. Add one pint of hot water to the molasses and stir; pour the molasses and water into the middle of the meal, and stir till smooth batter. Put in a buttered tin boiler, cover tightly, and set in a covered iron kettle to boil three hours, adding water as may be necessary. When done set the bread boiler in THE PHYSICAL CULTURE COOK BOOK. 33 the oven for one-half hour. Milk may be used instead of water if desired. 8a. Brown Bread. — Three cups Indian meal, one-half teaspoonful salt, two cups warm water, two cups sour milk, two tablespoonfuls cream, two teaspoonfuls soda, two and" a half cups flour, or enough to thicken. Mix well and bake in a very slow oven four to six hours. If possible, use a covered pan to bake in. 9. Gluten Bread. — One-sixth cake dry hop yeast, one cup warm water, one heaping tea- spoonful butter, and two and one-half cups gluten flour. Mix thoroughly, cover closely, and let rise over night. Knead into loaves in the morning, using as little gluten flour as possible, let rise and bake one-half hour. 10. Tea Rolls. — In the morning take three pints of entire wheat flour, rub into it two tea- spoonfuls of butter. Then add one teaspoon- ful salt, two tablespoonfuls of sugar, about one-half of a compressed yeast' cake dissolved in water or milk, slightly warmed, using suffi- cient to knead a soft dough. Cover and let rise until light and spongy. Then roll out about three-fourths of an inch thick and cut round and spread each one with melted butter 34 THE PHYSICAL CULTURE COOK BOOK. and fold. Then lay them close in a tin and let rise again. 11. Breakfast Rolls. — One quart whole wheat flour, one-half pint milk, one-half pint water, one-third yeast cake, two tablespoonfuls sugar, two tablespoonfuls shortening, pinch salt. Mix thoroughly at night and set to rise. In the morning mix again and make into small rolls. Put in a greased pan and let rise twenty minutes, or until light. Brush over the tops with melted butter or milk and bake one-half hour. Or take some risen bread dough, work into it in the morning one tablespoonful but'ter and proceed as above. 12. Whole- Wheat Gems (Good).— One quart whole-wheat flour, one quart water, one tablespoonful melted shortening, two table- spoonfuls sugar, two teaspoonfuls baking powder, a pinch salt. Beat thoroughly, put into hot greased gem pans and bake twenty minutes in a hot oven. 13. Graham Gems (No. i). — One pint water, one pint milk, enough Graham flour to make a batter which will drop from a spoon and not run. Stir very thoroughly, put in hot, well- greased gem pans and bake quickly in a hot THE PHYSICAL CULTURE COOK BOOK. 35 oven. These gems are recommended as whole- some by several authorities. Experience will help in the matter of the softness of the dough, etc. 14. Graham Gems (No. 2). — Three cups Gra- ham flour, two teaspoonfuls baking powder, one egg, one cup milk, one cup water, one-half teaspoonful salt. Beat thoroughly and pour in heated gem pans. Bake fifteen to twenty minutes. 15. Rye Gems. — One cup rye flour, one cup cornmeal, one cup Graham flour, one teaspoon- ful salt, two teaspoonfuls baking powder, and one pint sweet milk or water

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