Bread-Making
Another Salt-Rising Bread
In summer take at night one (scant) pint of new milk, half as much hot water, a tea-spoon salt, one of sugar,…
Boiled Corn Bread
One and one-fourth pints each of sweet milk and buttermilk or sour cream, halt a pint molasses, one tea-spoon…
Boston Brown Bread
One heaping coffee-cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or…
Boston Corn Bread
One cup sweet milk, two cups sour milk, two-thirds cup molasses, one cup flour, four cups corn meal, two…
Bread Raised Once
No other yeast is made with so little trouble as potato yeast. Bread made from it keeps moist longer, and…
Bread Raised Three Times
This Begin about 5 P. M., plan for six loaves, somewhat larger than bakers' loaves; take two little cakes of…
Bread Raised Twice
Measure out four quarts of sifted flour, take out a pint in a cup, and place remainder in a bread-pan. Make a…
Bread Sponge
Six potatoes boiled and mashed while hot, two table-spoons of white sugar, two of butter, one quart tepid…
Bread Sponge and Bread
Five pints warm water, five quarts sifted flour, one coffee-cup yeast; mix in a two-gallon stone jar, cover…
Bread with Buttermilk
The evening before baking, bring to the boiling point two quarts of buttermilk (or boil sour milk and take…
Bread with Mush
Pour two quarts hot corn-meal mush, made as for eating, over two quarts flour (wheat or Graham); when cool,…
Bread with Potato Sponge
Pare and boil four or five potatoes, mash fine, and add one pint of flour; pour on the mixture first boiling…
Bread with Potatoes
To one quart of blood-warm water or milk (if milk is used, it must first be scalded and then cooled to blood…
Bread, in Summer or Winter
In summer take three pints of cold or tepid water, four tablespoons of yeast, one tea-spoon of salt; stir in…
Bread-Making
ing which decomposition actually takes place, and the delicate, foamy loaves, "yeasted to death," which so…
Brown Bread
Two and one-half cups sour milk, and one-half cup molasses; into these put one heaping tea-spoon soda, two…
Corn Bread (One pint corn meal sifted one)
One pint corn meal sifted, one pint flour, one pint sour milk, two eggs beaten light, one-half cup sugar,…
Corn Bread (Take one quart buttermilk)
Take one quart buttermilk, and one heaping pint corn meal, one tea-spoon soda, one of salt, one table-spoon…
Eastern Brown Bread
One pint each of rye or Graham and Indian meal, one cup moiasses, three-fourths cup sour milk, one and…
Good Bread
For four small loaves boil four large potatoes; when done, pour off the water, and when it cools add to it a…
Graham and Corn Bread
It is very desirable that every family should have a constant supply of bread made of unbolted flour, or rye…
Graham Bread (Mix three quarts Graham flour)
Mix three quarts Graham flour, one quart warm water, half pint yeast, a quarter-pint molasses, and one…
Graham Bread (Take a little over a quart)
Take a little over a quart of warm water, one-half cup brown sugar or molasses, one-fourth cup hop yeast, and…
Graham Bread (To one and a half pints)
To one and a half pints of tepid water add one heaping tea-spoon of salt and one-half cup of sugar; stir in…
Hop-Yeast Bread
One tea-cup yeast, three pints warm water; make a thin sponge at tea time, cover and let it remain two hours…
Plain Corn Bread
One well-heaped pint corn meal, one pint sour or buttermilk, one egg, one tea-spoon soda, one of salt; bake…
Poor-Man'S Bread
One pint of buttermilk or sour milk, one level tea-spoon soda, a pinch of salt, and flour enough to make as…
Quick Graham Bread
One and a half pints sour milk, half cup New Orleans molasses, a little salt, two tea-spoons soda dissolved…
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…
Rye Bread (Make a sponge of one quart)
Make a sponge of one quart warm water, one tea cup yeast, thickened with rye flour; put in warm place to rise…
Salt-Rising Bread
The leaven for this bread is prepared thus: Take a pint of warm water-about 90°-(if a little too hot defeat…
Sponge for Winter Use
Peel and boil four or five medium-sized potatoes in two quarts of water (which will boil down to one quart by…
Steamed Corn Bread
Two cups each corn meal, Graham flour and sour milk, twothirds cup molasses, one tea-spoon soda; steam two…
The Bread of Our Forefathers
Put in a pan two quarts of meal, a half-pint of flour, stir up well; pour in the center a pint of boiling…
The Sponge
This is made from warm water or milk, yeast and flour (some add mashed potatoes) mixed together in the…
The Yeast
After the flour, the yeast or leaven is the next essential element in bread. For regular fare most,…
To Bake Bread
Here is the important point, for the bread may be perfect thus far and then be spoiled in baking. No definite…
To Make Good Bread,
"Up in the morning early, just at the peep of day," in summer time, to prevent the sponge becoming sour by…