BREAD, FRITTERS, ETC.
One cake Fleischmann’s yeast, one and three-fourths pint water, two cups graham flour, one-half cup sifted rye flour, two and one-half cups sifted wheat flour, one and one-half cup sifted corn meal, one tablespoonful butter, one teaspoonful salt, three-fourths cup molasses. Heat one pint of the water to boiling, and pour it over the corn meal and salt; let stand to scald a few minutes. Then add the butter, melted, one cup of water (cold), molasses, graham, rye, and wheat flours, and lastly the yeast, previously dissolved in the remaining half cup of lukewarm water; mix thoroughly; half fill well-greased baking-tins having covers, and set to rise for about two hours, or until within an inch of the top. Then grease and put on covers, and bake in moderate oven for three hours and a half; take off covers and bake for another half hour. This recipe, carefully followed, makes the original Boston brown bread. An ordinary three-pound lard-pail makes a good baking-tin for this purpose. This recipe makes sufficient for two pails. The entire process takes about six hours.
Mrs. Shipley
One cake Fleischmann’s yeast, one cup lukewarm water, one cup lukewarm milk, three pints entire-wheat flour, two teaspoonfuls sugar, one teaspoonful salt. Putmilk, salt, and sugar into bowl; add to it water in which the yeast has previously been dissolved. Then add the flour gradually, reserving a little for use in kneading. This dough should be kneaded thoroughly, but must be kept soft. After kneading set in a warm place to rise for from two to two and one-half hours. When light, turn out on a floured kneading-board, divide into two equal parts and knead again thoroughly. Place in well-greased pans and set to rise for from three-quarters of an hour to an hour. When well risen bake for one hour in a slower oven than is required for white bread. After bread is baked, remove from pans, and cool by contact with the air on all sides. One tablespoonful of butter may be added with the sugar, if desired. If set over night, use one-half cake of yeast. In summer, use the liquid cold; in winter, tepid. The entire process takes four hours.
Note.—Entire-wheat bread may be made by following any good bread recipe and substituting whole-wheat flour for the ordinary wheat flour.
Mrs. Shipley
Two cakes Fleischmann’s yeast, three and one-half quarts sifted flour (equal to three pounds unsifted flour), one quart lukewarm water, one teaspoonful salt, two tablespoonfuls sugar, one tablespoonful lard or butter. Dissolve the yeast in half of the water, and in the other half dissolve the salt and sugar. Mix thoroughly the water containing the yeast, salt, and sugar, then stir in gradually three quarts of the flour. Now work in the lard or butter, and make a moderately stiff dough. Knead well for tenor fifteen minutes; then set aside in a warm place, free from draught, to rise until light, which will be in from two to two and a half hours. Cover with cloth or paper to prevent crust forming on top. When light, make into loaves with the hand, place in well-greased pans and set to rise again for forty-five minutes. When light, bake in a hot oven for from three-quarters of an hour to an hour. The extra pint of flour will be needed to keep kneading-board well floured while kneading and forming into loaves. This makes three one-and-one-half pound loaves. The whole process takes about four hours. Half milk and half water may be used instead of all water, if a richer loaf is desired. Young housekeepers who have never done any baking have been eminently successful by following this recipe.
Mrs. Shipley
Yolks of four eggs, beaten with four tablespoons of sugar. Stir into this the juice of half a lemon; add enough flour to thicken like a batter; add beaten whites. Dip in one slice of fruit at a time. Take up with a large spoon and lay in hot fat. Fry a nice brown. Sprinkle pulverized sugar on top, and serve with a vanilla sauce.
Mrs. Sig. Sondheim
One egg well beaten, one cup of sweet milk, one cup of sifted flour, one teaspoonful baking powder, one teaspoon salt; beat all lightly. Drop in buttered gem pans, and bake quickly in a hot oven.
Mrs. H. A. S.
Two cups flour, two cups milk, one-half cup melted butter, two teaspoons sugar, two teaspoonfuls baking powder, one teaspoon salt, two eggs with whites and yolks beaten separately. Have iron hot and well buttered.
Mrs. Joe Newman
Three tablespoonfuls of cornstarch and one cup of flour stirred smoothly, then add one teaspoon salt. Gradually mix in one pint of sour cream, one well-beaten egg, and a small teaspoon of soda dissolved in water; pour on buttered irons.
Mrs. J. Newman
One pint grated green corn, one egg, small cup of flour, one-half cup butter, salt and pepper to taste. Bake on a griddle.
Miss Ray Mayer
Six raw potatoes grated, two slices of bread soaked in milk and let boil one minute; two eggs, salt, thicken with flour. Fry in hot butter.
Miss Ray Mayer
Two cups of flour, two teaspoonfuls baking powder, butter the size of a walnut, pinch of salt, enough milk to make a soft dough to drop off of spoon on buttered pan. Hot oven.
Mrs. H. A. S.
Two eggs, one cup of sugar, one cup of milk, flour, two teaspoonfuls baking powder, and salt. Beat eggs and sugar well, add the milk and flour alternately and enough of the latter to make a light biscuit dough. Roll out and shape. Fry in plenty of butter or lard.
Mrs. Mack
Four cups flour, four teaspoonfuls baking powder, two teaspoonfuls salt, four tablespoonfuls butter, two cups milk. Sift flour, salt, and baking powder into a bowl; add butter, and knead with the back of a fork until it becomes mealy. Add milk and stir until it becomes a batter. Bake in greased pans in a hot oven twenty-five minutes.
Adele J. Strauss
One cup of flour, one egg beaten very light, milk enough to make the flour light, one-half teaspoonful salt, one and one-half teaspoon baking powder, one tablespoon sugar.
Mrs. Preston