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Classic
Cook Books
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page 10
Hop yeast.
Boil a handful of hops in two quarts water for 20 minutes; strain one half of it
in three pints of sifted flour, and when the other half is cool, mix slowly with
the paste. Stir in a pint of strong brewers yeast. Bottle and cork loosely and
let it ferment. Next day cork tight and put in cellar.
BREAD.
Boston brown bread.
One pint each of rye or Graham flour and as much indian meal, one cup molasses,
not quite as much sour milk. One and a half teaspoonful soda, and a half pints
cold water. Put on a stove over cold water, which gradually bring to a boil.
Steam for four hours and place in an oven to brown over. All kinds of bread thus
prepared becomes better from the steaming.
Another way.
Two cups wheat flour, cups Graham, one cup indian meal, one teaspoon soda, one
cup molasses, 3 1/2 cups milk, and
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Classic
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