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Classic
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page 17
and it will then turn out in perfect shape. This bread can be used as a pudding,
and served with a sauce made of thick sour cream, well sweetened and seasoned
with nutmeg; or it is good toasted the next day.--Mrs. H. S. Stevens,
Minneapolis, Minn.
EASTERN BROWN BREAD.
One pint each of rye or Graham and Indian meal, one cup molasses, three-fourths
cup sour milk, one and one-half tea-spoons soda, one and one-half pints cold
water. Put on stove over cold water, steam four hours, and brown over in the
oven.
BROWN BREAD.
Two and one-half cups sour milk and one-half cup molasses; into these put one
heaping tea-spoon soda, two cups corn meal, one cup Graham flour and one
tea-spoon salt. Use coffee-cups. Steam three hours--better steamed longer.--Mrs.
D. Bassett, Minneapolis, Minn.
BOSTON CORN BREAD.
One cup sweet milk, two cups sour milk, two-thirds cup of molasses, one cup
flour, four cups corn-meal, two tea-spoons soda; steam three hours, and brown a
few minutes in the oven.--Mrs. Canby, Bellefontaine.
MRS. B.'S CORN BREAD.
One quart sour milk, three eggs, two table-spoons lard or butter (or half and
half), one table-spoon sugar, a pinch of salt, handful of wheat flour, and
enough corn-meal (sifted) to make a good batter; add one heaping tea-spoon soda,
stir thoroughly, and bake in long dripping-pan.
PLAIN CORN BREAD.
One pint corn meal, one of sour or buttermilk, one egg, one tea-spoon soda, one
of salt; bake in dripping or gem-pans.
If preferred, one heaping table-spoon of sugar may be added.
CORN CAKE.
One pint corn meal sifted, one pint flour, one pint sour milk, two eggs beaten
light, one-half cup sugar, piece of butter size of an egg; add, the last thing,
one tea-spoon soda in a little milk; add to the beaten egg the milk and meal
alternately, then the butter and sugar.
If sweet milk is used, add one tea-spoon cream tartar; bake
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