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Classic
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page 19
RYE AND INDIAN BREAD.
One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by
placing in a pan and pouring just enough boiling water over it, stirring
constantly with a spoon, to merely wet it, but not enough to make it into a
batter,) one-half tea-cup molasses, two tea-spoons salt, one tea-spoon soda, one
tea-cup yeast; make as stiff as can be stirred with a spoon, mixing with warm
water, and let rise all night; then put in a large pan, smooth the top with the
hand dipped in cold water, let it stand a short time, and bake five or six
hours. If put in the oven late in the day let it remain all night.
Graham may be used instead of rye, and baked as above. In the olden time it was
placed in kettle, allowed to rise, then placed on the hearth before the fire,
with coals on top of lid, and baked.--Mrs. Charles Fullington.
RYE BREAD.
Make a sponge of one quart warm water, one tea-cup yeast, thickened with rye
flour; put in warm place to rise over night; scald one pint corn meal; when cool
add it to sponge, and add rye flour till thick enough to knead, knead but
little, let rise, mold into loaves, place in deep pie-tins or small
pudding-pans, let rise and bake: or, thicken the sponge with rye flour, and
proceed as above.
Wheat sponge may be used instead of rye.--Mrs. Eliza T. Carson.
BREAKFAST AND TEA CAKES.
To make biscuit, take a part of the dough left from bread-making when it is
ready to mold into loaves, work in the lard and any other ingredients desired,
such as butter, eggs, sugar, spice, etc., also using a little more flour; let
rise once, then mix down and let rise again; turn out on the bread-board; knead
a few minutes, roll, and cut out with a biscuit-cutter or mold with the hand.
Place in a well-greased dripping-pan, and when light bake in a quick oven from
fifteen to twenty minutes. To make them a nice color, wet the top with warm
water just before placing in the oven. To
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