[Illustration: FIG. 17.]
Such bread, instead of being baked in the oven, is steamed for 3-1/2
hours. It may be made plain, according to the accompanying recipe, or,
to give it variety, raisins or currants may be added to it. Boston brown
bread may be steamed in an ordinary coffee can, such as is shown in Fig.
18, in a large baking-powder can, or in a can that is made especially
for this purpose. A regular steaming can for Boston brown bread is, of
course, very convenient, but the other cans mentioned are very
satisfactory. A point to remember in the making of brown bread is that
the time for steaming should never be decreased. Oversteaming will do no
harm, but understeaming is liable to leave an unbaked place through the
centre of the loaf.
BOSTON BROWN BREAD
(Sufficient for One Medium-Sized Loaf)
1 c. white flour
1 c. graham flour
1 c. corn meal
3/4 tsp. soda
2 tsp. baking powder
1 tsp. salt
3/4 c. molasses
1-3/4 c. sweet milk
Mix and sift the flour, corn meal, soda, baking powder, and salt. Add
the molasses and milk and mix all thoroughly. Grease a can and a cover
that fits the can tightly. Fill the can two-thirds full of the mixture
and cover it. Place it in a steamer and steam for 3-1/2 hours. Dry in a
moderate oven for a few minutes before serving.
65. NUT LOAF.--The use of nuts in a hot bread increases the food value
and imparts a very delicious flavour. It is therefore very attractive to
most persons, but it is not a cheap food on account of the usual high
price of nuts. Thin slices of nut bread spread with butter make very
fine sandwiches, which are especially delicious when served with tea.
NUT LOAF
(Sufficient for One Medium-Sized Loaf)
2 c. flour
1/2 c. sugar
4 tsp. baking powder
1 tsp. salt
4 Tb. fat
1 egg
1 c. milk
1/2 c. English walnuts
Mix and sift the flour, sugar, baking powder, and salt, and then work in
the fat. Add the egg, well beaten, and the milk, and then stir in the
nut meats, which should be chopped. Turn into a well-greased loaf pan,
and bake in a moderate oven for about 45 minutes.