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Classic
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page 18
twenty minutes in a hot oven.--Mrs. H. B. Sherman, Milwaukee Wisconsin.
CORN BREAD.
Take one quart buttermilk, and one heaping pint corn meal, one tea-spoon soda,
one tea-spoon salt, one table-spoon sugar and three eggs; have the stove very
hot, and do not bake in too deep a pan. The batter seems too thin, but bakes
very nicely.--Mrs. J. H. S.
STEAMED CORN BREAD.
Two cups each corn meal, Graham flour, and sour milk, two thirds cup molasses,
one tea-spoon soda; steam two hours and a half.--Mrs. Jennie Guthrie Cherry,
Newark.
GRAHAM BREAD.
Take a little over a quart of warm water, one-half cup brown sugar or molasses,
one-fourth cup hop yeast, and one and a half tea-spoons salt; thicken the water
with unbolted flour to a thin batter; add sugar, salt and yeast, and stir in
more flour until quite stiff. In the morning add a small tea-spoon soda, and
flour enough to make the batter stiff as can be stirred with a spoon; put it
into pans and let rise again; then bake in even oven, not too hot at first; keep
warm while rising; smooth over the loaves with a spoon or knife dipped in
water.--Mrs. H. B. Sherman, Plankinton House Milwaukee, Wisconsin.
GRAHAM BREAD.
To one and a half pints of tepid water add one heaping tea-spoon of salt and
one-half cup of sugar; stir in one half pint or more of the sponge made of white
flour, as in recipe for "Bread with Potato Yeast," add Graham flour until almost
too stiff to stir, put in the baking-pan and let rise well, which will take
about two hours, bake in a moderate oven, and when done, wrap in a wet towel
until cool.--Mrs. Clara Woods Morey.
QUICK GRAHAM BREAD.
One and a half pints sour milk, half cup New Orleans molasses, a little salt,
two tea-spoons soda dissolved in a little hot water, and as much Graham flour as
can be stirred in with a spoon; pour in well-greased pan, put in oven as soon as
mixed, and bake two hours--Mrs. E. J. W.
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