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Classic
Cook Books
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page 12
a little milk; add to the beaten eggs the milk and meal alternately, then the
butter and sugar. If sweet milk is used, add one teaspoonful cream tartar. Bake
for twenty minutes in a hot oven.
Graham bread.
One quart warm water, one half cup brown sugar or molasses, one fourth cup hop
yeast, and one and a half teaspoon salt; thicken the water with unbolted flour
to a thin batter; add sugar, salt and yeast, and stir in more flour until quite
stiff; put it into pans and let it rise, then bake in an oven heated to an even
temperature, with a gradual rise afterward.
Rye and indian bread.
Take one quart rye meal, two quarts Indian meal and scald it. The scalding may
be done by placing the flour in a pan and pouring over it just enough boiling
water to make it wet, not enough to make it a batter, stirring all the time with
a spoon. Then take one half cup molasses, two teaspoons
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Classic
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