Scald 1 qt of milk when cool add 1 Fleischmann yeast cake dissolved in
luke warm water. 2 tablespoons of sugar, 2 tablespoons of lard or
butter melted, 1 tablespoon of salt, stir in 6 qts of sifted flour or
more, enough to make a stiff dough, then put in a bread pan or deep
bowl to rise over night. In the morning knead and put in pans. Let rise
to the top of the pan. Put in hot oven, bake 45 minutes.
Grandmother’s Old Fashioned Yeast.
Wash pare and boil 6 large potatoes until soft. If the water boils away
very much, add enough more to make about 3 pints. After removing the
potatoes from the kettle, add to the water in which they were boiled a
very small pinch of hops. The water should be but slightly colored. Let
the water boil hard for 10 minutes, now take a large pitcher or earthen
crock which will hold 2 to 3 quarts. Put the potatoes in the pitcher
and mash them smooth. Then add ¹⁄₂ cup of flour, the same of sugar and
a tablespoon of salt, being sure to rub out all the lumps. Place a fine
strainer in the top of pitcher and as the hop water boils, add 1 or 2
cups of water and stir again until all is smooth. Then add the rest of
the water. There should be about 2 quarts of yeast. When just warm add
¹⁄₂ cake of magic yeast. 1 cup will raise a sponge for 5 or 6 loaves.
This yeast should be as thick as thin cream and about the color. This
yeast will rise very quickly and when it begins to foam, stir 2 or 3
times. Do not bottle yeast but keep in the pitcher and place a saucer
over the top. Keep in a cool place in winter and in the refrigerator in
summer. It will keep sweet for two or three weeks.
Whole Wheat Bread.
Take 1 Fleischmann yeast cake, dissolved in 1¹⁄₂ cups of lukewarm water.
1¹⁄₂ cups of milk, scald and cool. Then add 2 tablespoons of lard or
butter melted. 3 tablespoons of sugar, 1¹⁄₂ teaspoons of salt, 7¹⁄₂
cups of whole wheat flour, stir until a stiff dough. Then place in a
deep bowl to rise over night and in the morning mould out in tins let
rise again. Then put in the oven to bake 1 hour, bake slower than white
bread.
Steamed Brown Bread.
1 cup of Indian meal, 1 cup of molasses, 1 cup of rye flour, 2 cups
Graham flour, 1¹⁄₂ pints of sour milk, 1 teaspoon of soda, 1 teaspoon
of salt, 1 egg. Mix the dry ingredients together, dissolve the soda in
two tablespoons of boiling water, add it to the milk, molasses stir
well and pour in the other ingredients, beat the egg and add it. Mix
thoroughly and pour into well buttered tin pan that holds 2 quarts.
Steam 4 hours and then put in the oven for ¹⁄₂ hour.
Boston Brown Bread Baked.
1 cup corn meal, 2 cups of boiling water, 1 cup of Orleans molasses, 2
cups of sour milk or buttermilk. 1 teaspoon of salt, 2 quarts of Graham
flour not sifted. Grease well five tall and narrow qt. buckets or
cans, fill half full and cover tightly. Bake two and one half hours in
moderate oven.
Baking Powder Graham Bread.
1 qt of Graham flour, ¹⁄₂ a cup of sugar, ¹⁄₂ teaspoon of salt, 1
tablespoon of melted lard, 2 heaping teaspoons of baking powder, 2 cups
and ¹⁄₂ of milk or part water can be used. The wetting depends on the
flour. It should be mixed quite soft. Bake in moderate oven in covered
pan 1 hour.
Raisin Bread.
Dissolve yeast and 1 tablespoon of sugar in luke warm water. Take 2
cups of milk, scald and cool, then add ³⁄₄ cup of sugar, 2 tablespoons
lard or butter, ³⁄₄ cup raisin, 1 teaspoon of salt, 6 cups of sifted
flour, then add the yeast cake. Mix a stiff dough and put to rise in a
greased bowl to rise overnight. In the morning knead out in loaves and
put in greased pan to get light, then bake in a hot oven.
Nut Bread.
Dissolve yeast in a little warm water, take 2 cups of milk scalded and
cooled, then add 1 large tablespoon of lard or butter ¹⁄₂ cup of sugar,
1 cup of chopped walnut, 1 teaspoon of salt, add 6 cups of flour or
more, to make a stiff dough and set to rise over night, in the morning
when light, knead and put in pans to rise again and when light bake in
a hot oven.
Oatmeal Bread.
Pour two cups of boiling water over oatmeal, cover and let stand
until cool. Dissolve yeast in a little warm water and add this to the
oatmeal and water with ¹⁄₄ cup of sugar, 1 tablespoon lard or butter,
1 teaspoon of salt, add 4 or 5 cups of flour enough to make a stiff
dough. Then set to rise overnight and in the morning knead the bread
and put in greased pan to rise until light. Then bake in hot oven 45
minutes.
Wheat Muffins.
2 eggs well beaten, add 1 large tablespoon of lard or butter, 1 large
tablespoon of sugar, 1 level teaspoon of salt, beat this all together,
then add 1 cup and ³⁄₄ of milk and flour enough to make a stiff batter
to drop from the spoon, lastly 2 teaspoon of baking powder, place in
hot greased muffin tins and bake a light brown.
Whole Wheat Muffins.
May be made in the same way as the above receipt using whole wheat
instead of white flour or corn meal, graham all made the same.
Rice Bread.
Allow half a pint of ground rice to a qt. of milk, or milk and water,
put the milk and water over the fire to boil, reserve enough to wet
the rice. Stir out the lumps add a large teaspoon of salt and when the
milk and water boil, stir in the rice, exactly as when you make gruel.
Boil it up two or three minutes, stirring it repeatedly, then pour it
out into your bread pan and immediately stir in as much flour as you
can with a spoon. After it is cool enough and of this be very sure, as
scalding the yeast will make heavy, sour bread, full of holes, add a
gill of yeast and let it stand until morning. Then knead in more flour
until the dough ceases to stick to the hands. It is necessary to make
this kind of bread a little stiffer than that in which no rice is used,
else there will be a heavy streak through the loaf. It is an elegant
bread, keeps moist several days and is particularly good toasted.
English Muffins.
3 eggs beaten light, 2 cups of milk, 1 large tablespoon of melted
butter, 1 teaspoon of salt, ¹⁄₂ compressed yeast cake dissolved in
lukewarm water. Stir all together in a stiff dough, mix well and put in
buttered pans, cover and set to rise. When light put in muffin pans to
bake in a moderate oven.
Raised Biscuits.
¹⁄₂ cup of milk scalded and cooled then add ¹⁄₂ cup of luke warm water
with 1 compressed yeast cake dissolved in lukewarm water, 1 tablespoon
of lard or butter melted, ¹⁄₂ teaspoon of salt, beat thoroughly
together and make in a stiff dough, add more flour if necessary and
put in a warm place to rise about 2 hours. Then mould out in biscuits,
place in pan to get light, then bake in hot oven 10 minutes to a light
brown.
Lunch Rolls.
1¹⁄₄ cups of milk scalded and cooled, 1 tablespoon of sugar, 1 egg
beaten light, 2 tablespoons of lard or butter, 1 compressed yeast cake,
¹⁄₂ teaspoon salt. Beat all together with 4 cups of flour or more to
make a stiff dough, cover and set in warm place to rise when light
knead the dough, roll out and cut with biscuit cutter and fold them
over with melted butter spread light over before you fold. Then set
them to rise again and bake 10 minutes in a hot oven.
Baking Powder Biscuits.
Take 1 pint of flour, sifted, add ¹⁄₂ teaspoon of salt, 2 heaping
teaspoons of baking powder, 1 large tablespoon lard and butter, mix
this all together before adding your milk, then gradually add enough
milk to make a stiff dough. Then roll out and cut in biscuits with a
cutter, prick with a fork and place in a hot oven to bake 10 minutes.
Buttermilk Biscuits.
Sift a quart of flour, add 1 tablespoon of lard, ¹⁄₂ teaspoon of salt,
1 teaspoon of soda, stir this in 1 cup of buttermilk. Stir the dry
ingredients all together, then add the cup of buttermilk and mix to a
soft dough, roll thin, cut into small biscuits and bake in a hot oven
to a light brown.
Maryland Beaten Biscuits--Southern.
1 qt. of sifted flour, ¹⁄₂ teacup of lard, 1 teacup of sweet milk, 1
teaspoon of salt, mix all dry ingredients together thoroughly before
adding milk, add the milk gradually and knead the dough until firm and
glossy. Then beat with a flat iron for 20 minutes or until the dough
will spring large elastic, then cut out in small biscuits, prick the
top with a fork and bake for 30 minutes. This is the southern beaten
biscuit.
Parker House Rolls.
Mix about 7 or 8 o’clock in the morning 1 cup of milk scalded and 1
large tablespoon of butter. Let it cool and add 2 scant tablespoons of
sugar, ¹⁄₂ teaspoon of salt, 1 yeast cake dissolved in a little warm
water, stir all together with flour enough to make stiff dough. When it
is light, knead out and cut out with biscuit cutter, brush over with
melted butter, fold over and put them in a baking pan, let them rise
more, then put them in a hot oven to bake about ¹⁄₂ hr.
Caution for Baking Griddle Cakes.
In using all griddles, the heat should be greatest when the batter is
first poured on, this browns them quickly, then reduce the heat and
cook more slowly as undone griddle cake is a failure.
Wheat Griddle Cakes.
Sift into a large mixing bowl 1 quart of flour, 3 teaspoons of baking
powder and a scant teaspoon of salt. Beat until very light, 2 eggs, add
1 teaspoon of molasses and a pint of milk, mix well and very gradually
blend the liquid into the flour. Beat the batter until it is full of
air bubbles, add 1 tablespoon of melted butter, beat again and pour
into a pitcher. Bake immediately on a heated griddle. The cakes must be
served as fast as they are baked as even the lightest cakes will spoil
if allowed to stand and steam in the oven. If the batter seems too
thick add a little more milk as the thickening quality of the flour and
the size of the egg may vary.
Graham Griddle Cakes.
For these are required a pint of graham flour and ¹⁄₂ pint each of
yellow cornmeal and flour with these mix ¹⁄₂ teaspoon of salt, 1
teaspoon of brown sugar, 2 heaping teaspoons of baking powder and after
they are thoroughly stirred together, mix to a batter with ¹⁄₂ pint
each of milk and water and 1 egg well beaten. The griddle must be very
hot to bake these cakes brown. Serve with cream and grated maple sugar.
Corn Meal Pancakes.
1 cup of cornmeal, 1 cup wheat flour, 2 teaspoons baking powder, 1
scant teaspoon salt, ¹⁄₂ tablespoon sugar, 1 tablespoon melted butter,
1 egg, 1 cup of milk. Mix to a batter and bake on a hot griddle.
Yellow Johnny Cake.
1 cup of yellow corn meal, 1 cup of sifted flour, 1 tablespoon sugar,
1 scant teaspoon of salt, 2 eggs, well beaten, 1 tablespoon of melted
butter, 2 teaspoons of baking powder. Mix in the order given beating
the eggs in the milk and mix this with the other ingredients well
blended add baking powder last. Bake in a shallow pan for 20 to 30
minutes.
Old Fashioned Buckwheat Cakes.
Put into a stone jar with a rather narrow neck 1 teaspoon of salt,
3³⁄₄ cups of buckwheat flour and 1 teaspoon of molasses. Then slowly
mix in 1 quart of water from which the chill has been taken and ¹⁄₂
cake of compressed yeast that has been dissolved in 2 tablespoons of
tepid water. Beat the batter until smooth and very light, cover the
top of the jar with saucer and stand in a warm place over night about
65 Degrees. In the morning dissolve ¹⁄₂ teaspoon of baking soda in 2
tablespoons of hot water, stir this into the buckwheat batter, beat
thoroughly and bake immediately on a hot griddle. A cup of this batter
may be saved and added to the cakes of tomorrow instead of using fresh
yeast and may be continued for a number of mornings.