|
Classic
Cook Books
< last page | next page >
page 16
the dissolved soda in with it; knead well and make into loaves. Set them where
they will be warm, and let them rise forty-five minutes; bake in a quick oven.
It will take nearly a pint of flour to knead the bread on the board. This bread
makes the nicest dry toast and sandwiches.--Mrs. W. A. James.
POOR-MAN'S BREAD.
One pint buttermilk or sour milk, one level tea-spoon soda, a pinch of salt, and
flour enough to make as stiff as soda-biscuit dough; cut into three pieces,
handle as little as possible, roll an inch thick, place in dripping-pan, bake
twenty or thirty minutes in a hot oven, and when done, wrap in a bread cloth.
Eat while warm, breaking open like a biscuit. Each cake will be about the size
of a pie.--Mrs. D. B.
YEAST BREAD.
Make a well in the middle of four quarts flour, into which turn one table-spoon
sugar, one of salt, and one cup of yeast; then mix with one pint of milk which
has been warmed by adding one pint of boiling water; add one table-spoon lard,
knead well, and let rise over night; in the morning knead again, make into
loaves, let them rise one hour, and bake fifty minutes.
Water can be used instead of the pint of milk, in which case use twice as much
lard.
BOSTON BROWN BREAD.
One heaping coffee-cup each of corn, rye and Graham meal.
The rye meal should be as fine as the Graham, or rye flour may be used. Sift the
three kinds together as closely as possible, and beat together thoroughly with
two cups New Orleans or Porto Rico molasses, two cups sweet milk, one cup sour
milk, one dessert-spoon soda, one tea-spoon salt; pour into a tin form, place in
a kettle of cold water, put on and boil four hours. Put on to cook as soon as
mixed. It may appear to be too thin, but it is not, as this recipe has never
been known to fail. Serve warm, with Thanksgiving turkey. The bread should not
quite fill the form, (or a tin pail with cover will answer;) as it must have
room to swell. See that the water does not boil up to the top of the form; also
take care it does not boil entirely away or stop boiling. To serve it, remove
the lid and set it a few moments into the open oven to dry the top,
< last page | next page >
Classic
Cook Books
|
