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BREADS & YEAST ROLLS
| AN EASY
WAY TO MAKE GOOD BREAD |
| FOR THREE LOAVES.--Take three medium-sized
potatoes; boil, and mash fine; add two tablespoons of flour; scald with
potato water; add one tablespoon of salt, one of lard, and two of sugar.
Have one quart of this, and when lukewarm, add one cake of yeast,
dissolved. Prepare this at noon; let stand till morning, stirring two or
three times. In the morning, have the flour warm; mix till stiff enough to
knead on the board, and knead thoroughly for half an hour; rub melted lard
over top, and set in a warm place to rise. When light, make into loaves,
handling as little as possible; rub melted lard over top, and let rise
again. Bake fifty minutes. When taken from the oven, rub the tops of
loaves over with butter. This will keep the crust soft. |
| BOSTON
BROWN BREAD (1) |
| One and one-half pints sour milk, one cup
baking molasses, two teaspoonfuls soda (one in the milk, one in the
molasses); beat well before putting together. One teaspoonful salt, four
cups graham flour, one teaspoonful baking powder in the flour. Steam two
and one-half hours; remove the lids, and set in the oven one-half hour.
Five canfuls. |
| BOSTON
BROWN BREAD (2) |
| One and one-half pints sour milk, one cup
baking molasses, scant teaspoon soda in each; foam separately. Pour cups
graham flour, one teaspoon baking powder, one teaspoon salt. Put in one
pound baking powder cans; steam two and one-half hours, and bake half
hour. |
| BREAD |
| FOR FOUR LOAVES OF BREAD.-- Peel five
good-sized potatoes; boil until soft, and mash through a colander; then
two tablespoonfuls of sugar, one of salt; and five pints of water. When
about cold, add one-half medium-sized cakes of yeast, which have been well
soaked. Let this stand in a warm place twenty-four hours. In the morning,
mix stiff; knead well; let it rise until light; mold into loaves, and when
raised again, bake in a moderately hot oven one hour. |
| BROWN
BREAD |
| Three cups of sweet milk, three cups of
graham flour, one and one-half cups of corn meal, one cup of molasses, one
teaspoon of salt, one teaspoon of soda. Steam for three hours in four one
pound baking powder cans, with the covers on. |
| CINNAMON
BREAD |
| Take flour as for making biscuit; add a
cupful of yeast sponge, two well beaten eggs, a quart of luke-warm water,
and a cupful of sugar. Salt and knead same as light dough and set to rise.
When it is ready to make out, roll into thin cakes; place in well buttered
pans and let it rise again. Bake to a light brown on top, and when done,
spread a cream over it, as follows: White of an egg beaten to stiff froth;
add teaspoonful of ground cinnamon, and a tablespoonful of granulated
sugar. When this is done, put the bread again in the oven to dry the
cream. This is delicious. |
| COFFEE
CAKE |
| When the bread is ready for the pans, leave
about what you would use for one loaf in the bowl; into that, work
one-half cup butter, one-half cup sugar, the yolks of two eggs, and the
white of one egg; work thoroughly; set to rise. When light, handle
carefully; don't work or roll it; make into cakes with the hands; put into
pie plates; grease the tops with butter; sprinkle on fine bread crumbs,
sugar, and cinnamon, mixed. When perfectly light, bake twenty or
twenty-five minutes. |
| COMMUNION
BREAD |
| Take one pint flour, one-half teaspoonful
baking powder, a little salt, a teaspoonful butter; rub all together, and
then put in enough water to make a stiff dough. Cut dough in two pieces;
roll to thickness of heavy pie crust; lay on white paper, and cut into
strips one-fourth inch wide. Bake between papers in slow oven. |
| CORN
BREAD (1) |
| Mix together one and two-third cups corn
meal, one-third cup flour, one-fourth cup sugar, one teaspoonful salt.
Beat two eggs until light, and add to them one cup sour milk, and one cup
sweet milk in which one teaspoonful soda has been dissolved; mix
thoroughly. Have the frying pan very hot, with two tablespoonfuls butter;
pour the batter into it; then pour into this mixture another cup of sweet
milk, but do not stir the cake. Place pan into hot oven, and bake one-half
hour. |
| CORN
BREAD (2) |
| Two heaping cups corn meal, one heaping cup
flour, two teaspoons baking powder sifted with flour, whites and yolks of
three eggs beaten separately, two and one-half cups sweet milk, one
tablespoon melted butter, one tablespoon white sugar, one teaspoon salt.
Bake steadily in a moderately hot oven. |
| CORN
BREAD (3) |
| One and one-half pints corn meal, one-half
pint flour, one tablespoonful sugar, one teaspoonful salt, two heaping
teaspoons baking powder, one tablespoonful lard, one and one-fourth pints
milk, two eggs. Sift together corn meal, flour, sugar, salt, and baking
powder; rub in lard cold; add the egg; mix to a moderately stiff batter.
Bake in rather hot oven thirty minutes. |
| CORN
BREAD (4) |
| Two cups sweet milk, one egg, one and
one-half teacups wheat flour, two teacups Indian meal, two tablespoonfuls
sugar, a little salt, four teaspoonfuls cream tartar put in with flour,
two teaspoonfuls soda dissolved in warm water; add this last. Bake in gem
pans in a quick oven. |
| CORN
BREAD (5) |
| One pint buttermilk, one pint corn meal, one
pint flour, one teaspoonful salt, two teaspoonfuls soda in milk, six
tablespoonfuls molasses, one egg. Bake in slow oven thirty minutes. |
| DRY
YEAST |
| A large handful of hops put into one quart
of water; cover, and let boil five minutes; strain over one pint of flour;
beat until your arm aches, and the batter is smooth. When cool, add a cake
of good yeast. When perfectly light, mix stiff with white corn meal, and a
little flour; roll out on the kneading board; cut in cakes, and dry. Turn
them often. |
| EVER-READY
YEAST |
| Four good-sized perfect potatoes; pare and
grate them quickly. Pour boiling water over the grated potato until it
thickens like starch; let cool a few moments; then stir in flour to
thicken. When milk warm, put in one or two cakes of dry yeast, previously
dissolved in a cup of water; let stand twenty-four hours. Use one pint of
this with four pints of water for four loaves of bread. Make the sponge
either at bed time, or early in the morning. Will keep in a cool place two
weeks. |
| GOOD
BREAD |
| Take six good-sized potatoes; cook until
very soft; take from the water, and mash until creamy; turn the water over
the potato scalding hot, and stir in flour until the consistency of cake
batter. When cool, stir in one cup of good yeast dissolved in a little
warm water; let rise over night. First thing in the morning, heat two
quarts of water milk warm; add to the yeast; then stir in flour to make a
thick sponge; let rise; then work to a stiff dough; let rise again; knead
down; let rise again; make into loaves. When light, bake from three
quarters to one hour. This makes a large baking. |
| GRAHAM
BREAD (1) |
| Two cups graham flour, one cup buttermilk,
one-half cup sugar, one egg, one teaspoonful soda, one tablespoonful
butter, a pinch salt. |
| GRAHAM
BREAD (2) |
| One cup sponge, one cup warm water,
one-fourth cup molasses, two tablespoons melted butter. Thicken with equal
quantities of graham, and flour just enough to form a loaf; then raise. |
| PARKER
HOUSE ROLLS |
| Rub one-half teaspoon of lard and one-half
of butter into two quarts of sifted flour. Into a well in the center of
flour, one pint cold boiled milk, and add one-half cup yeast or one cake
dry yeast, dissolved in one-half cup warm water, one-half cup sugar, and a
little salt. Set at one o'clock [ten p.m. for dinner next day?]; make up
at two o'clock, and put in pans at half past four for six o'clock tea.
Keep in warm place. |
| STEAMED
CORN BREAD |
| Two cupfuls new milk, two cupfuls Indian
meal, one and one-half cupfuls flour, two-thirds cupful New Orleans
molasses, one scant teaspoon soda. Mix flour, meal, and salt together
thoroughly; then add milk, and beat till smooth. Dissolve soda in
molasses; add to mixture; then put in buttered pan; steam three hours,
setting steamer over cold water. Put in oven fifteen minutes. |
| SWEET
YEAST |
| Boil four large potatoes in two quarts of
water. When done, mash the potatoes, and add one cup of sugar, one-half
cup of salt, one-half cup of flour. Boil one pint of hops in the water in
which the potatoes were boiled until strength is out; then strain in the
jar with other ingredients; stir well. When cool, add one cup of yeast, or
one cake of dry yeast; let raise, and put in jar. Keep in cool place. |
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