CHAPTER X

BREAD

Yeast

6 pared potatoes ¼ cup hops 2 quarts water ½ cup sugar ¼ cup salt 1 cup yeast, or 1 yeast cake

Boil water and hops five minutes. Strain; add grated potatoes; boil five minutes; add sugar and salt; when lukewarm add yeast or yeast cake which has been dissolved in one fourth cup lukewarm water; let rise for six hours; pour into scalded stone jug; cork tightly; keep in cool place.

Milk Bread

2 cups scalded milk 1 tablespoon lard 1 tablespoon butter 2 teaspoons salt ½ cup yeast, or ½ yeast cake 6 cups flour 1 tablespoon sugar

Put butter, lard, sugar and salt in mixing bowl. Add scalded milk. Dissolve yeast cake in one fourth cup lukewarm water. Add to milk mixture when lukewarm. Add flour, knead until smooth. Cover tightly and let rise until double its bulk, in temperature of sixty-eight degrees.

Knead; shape into loaves or biscuit; let rise in pans until double its bulk. Bake in hot oven: biscuit twenty to thirty minutes, loaves sixty minutes. This bread may be made without kneading by omitting one cup flour and beating ten minutes.

Water Bread

Substitute water for milk in Milk Bread.

Milk and Water Bread

Use one cup water and one cup milk, and proceed as for Milk Bread.

Salt Rising Bread

1 cup scalded milk 1 teaspoon sugar ¼ teaspoon salt 3 cups white flour 1 cup scalded milk entire wheat flour to knead

Mix one cup milk, sugar and salt, and one cup of flour; beat well and let rise over night. In the morning beat, add other two cups of flour, the other cup of milk, cover, let rise again. When light, add the entire wheat to knead, shape in loaves, let rise in pans and bake.

Graham Bread

2 cups milk scalded ⅓ cup of molasses 2 teaspoons salt ¼ yeast cake ¼ cup lukewarm water 2 cups white flour 4 cups graham flour

Mix milk, molasses and salt. When lukewarm add dissolved yeast cake, sifted white and graham flour. Beat well.

Let rise until almost double its bulk, beat again, place in buttered bread pans or shape in biscuit, let rise, and bake in an oven which is a little cooler than for white bread,—loaves one and one quarter hours and biscuit thirty minutes.

Entire Wheat Bread

2 cups scalded milk ⅓ cup sugar, or ½ cup molasses ¼ yeast cake ¼ cup lukewarm water 1½ teaspoons salt 5 cups sifted entire wheat

Mix milk, sugar or molasses, and salt. When lukewarm add dissolved yeast and flour. Beat well, let rise until double its bulk, beat, let rise in buttered bread pans until double its bulk, and bake one hour in moderately hot oven, or bake in gem pans thirty minutes.

Rye Bread

2 cups scalded milk 2 tablespoons butter 1 tablespoon sugar 3 cups flour 2 teaspoons salt ½ yeast cake ¾ cup lukewarm water 3 cups rye

Put butter, sugar and salt in mixing bowl; add scalded milk; when lukewarm, add dissolved yeast cake and white flour.

Let rise until of spongy consistency; add rye flour and knead. Let rise again, shape into loaves or rolls. Rise again and bake the same as Graham Bread.

Gluten Bread

2 cups boiling water 2 cups scalded milk 2 teaspoons butter 2 teaspoons salt 1 egg ¼ yeast cake ¼ cup warm water 3 cups gluten

Mix water, milk, salt and butter. When lukewarm, add dissolved yeast cake, egg well beaten, and gluten. Let rise, when spongy beat well, add enough more gluten to shape. Knead, let rise, shape in loaves, let rise, and bake one hour.

Date Bread

Add one cup chopped dates to Graham or Entire Wheat Bread.

Walnut or Filbert Bread

Add two cups chopped nuts to Graham or Entire Wheat Bread, just before putting into pans.

Brown Bread

1 cup corn meal 1 cup graham flour 1 cup rye flour 1½ teaspoons salt ½ cup molasses 2 cups sour milk 1½ teaspoons soda

Sift the soda through a very fine sieve, add to dry ingredients and sift again. Add molasses and sour milk, beat well. Pour into buttered molds and steam three hours. If a hard crust is desired, remove bread from molds and bake fifteen minutes.

Raised Brown Bread

2 cups corn meal ¼ yeast cake 2 cups rye ½ cup molasses 1 teaspoon salt ⅛ teaspoon soda ¼ cup lukewarm water 2 cups boiling water

Pour boiling water on corn meal. When lukewarm add dissolved yeast cake and remaining ingredients. Beat well, let it rise over night, beat and pour into a buttered brown-bread tin. Bake in moderate oven from one and one half to two hours.

Sweet Milk Brown Bread

1 cup flour 1 cup graham flour 1 cup entire wheat flour 1½ teaspoons salt ¾ cup molasses 1-¾ cups milk ¾ teaspoon soda

Sift the soda through a very fine sieve, add to dry ingredients and sift again. Add molasses and milk, beat well. Pour into buttered mold and steam three hours.

Buns

4 cups flour 1 cup milk ⅓ cup sugar ⅓ cup butter 1 teaspoon salt ½ yeast cake ¼ cup lukewarm water 3 eggs

Mix salt, sugar, butter and milk. When lukewarm, add dissolved yeast cake, yolks well beaten, whites well beaten and flour. Knead thoroughly; let rise over night; knead, roll into flat cake, fold in three pieces. Knead and fold in this way four separate times. Add one cup cleaned currants. Cut off small pieces, shape into rolls, and brush with butter; let rise. Bake in a moderate oven thirty minutes; brush with molasses or sugar dissolved in milk; return to the oven to dry.

Brioche

4 cups flour 1 teaspoon salt 2 tablespoons sugar ½ cup butter 1 yeast cake ¼ cup lukewarm water 8 eggs 1 cup milk

Scald milk; when lukewarm add dissolved yeast cake; add remaining ingredients and beat well for one half hour. Let rise to double its bulk; cut down; keep in ice box over night; in the morning, shape.

For Coffee Cakes, make into biscuit, then into finger shapes, twist ends in opposite directions, shape in crescents, let rise in pan. Bake in moderate oven. Brush with confectioners’ sugar dissolved in boiling water.

This mixture may be used for Buns.

Parker House Rolls

2 cups scalded milk ½ yeast cake ¼ cup lukewarm water ¼ cup butter melted 2 tablespoons sugar 1 teaspoon salt flour

Mix scalded milk, when cool, with dissolved yeast cake. Add two cups flour; beat thoroughly and let rise.

When spongy add remaining ingredients and flour to knead. Knead; let rise; when double its bulk, shape into balls; lay on buttered sheet; cover with dripping pan. When risen to double their bulk, press with floured handle of wooden spoon almost dividing the biscuit. Brush one half with butter; press the two halves together; place on buttered tin; let rise. Bake when light ten to fifteen minutes.

Braids

Use Parker House Roll mixture; make in small balls; roll balls into long sticks; fasten three ends together and braid. Cut braids into four-inch lengths; let rise; bake. When done, brush with melted butter.

Crescents

Shape Parker House Roll mixture into balls then into sticks. Roll sticks in shape of crescents, let rise, and bake.

Bread Sticks

1 cup scalded milk 1 tablespoon sugar ¼ cup butter 1 teaspoon salt ½ yeast cake ¼ cup lukewarm water 1 egg white 3 to 4 cups flour

Mix butter, sugar, salt and milk. When dissolved, add yeast cake, white of egg well beaten, and enough flour to knead. Let rise to double its bulk, knead, shape, let rise again, and bake in hot oven.

Swedish Rolls

2 cups milk ½ yeast cake ¼ cup lukewarm water 4 eggs ¼ cup butter 2 teaspoons salt ½ cup sugar 1 cup currants 3 tablespoons cinnamon flour to knead ½ cup chopped citron

Melt butter in scalded milk; when lukewarm, add dissolved yeast, salt, eggs well beaten and flour to knead. Let rise; roll into a sheet; brush with melted butter; dredge with cinnamon and sugar; sprinkle with citron and currants; roll like jelly roll; cut in one half inch slices; place on buttered sheet; let rise. Bake one half hour.

Raised Muffins

2 cups milk ¼ cup melted butter ¼ cup sugar 2 eggs 1 teaspoon salt ½ yeast cake 1 cup lukewarm water 3 to 4 cups flour

Mix milk, butter, sugar and salt; when lukewarm, add dissolved yeast and enough flour to make a drop batter. Let rise over night. In morning add eggs, yolks and whites beaten separately. Place buttered muffin rings on buttered griddle or dripping pan; fill rings two thirds full, and cook on griddle on top of stove or in dripping pan in oven.

Oatmeal Muffins

1 cup scalded milk 1 cup cold cooked oatmeal ¼ cup sugar or ¼ cup molasses ½ teaspoon salt ½ yeast cake ¼ cup lukewarm water 2 to 3 cups flour

Mix oatmeal, scalded milk, sugar and salt. When lukewarm, add dissolved yeast cake. Add flour to make a stiff batter; beat five minutes. Let rise over night. Beat and fill buttered gem pans, one half full; let rise; and bake in moderate oven one half hour.

Bran Muffins

1-¾ cups bran ¼ cup white flour 1 cup milk 2 tablespoons molasses 1 egg 3 teaspoons baking powder 1 tablespoon butter ¼ teaspoon salt

Mix dry ingredients; add egg well beaten, molasses, milk and melted butter; beat well and bake in buttered gem pan twenty to thirty minutes in moderate oven.

Rusk

To one half the rule for Milk Bread, add two eggs well beaten. Shape in small balls; place close together in baking pan; let rise until very light; brush with sugar dissolved in water; sprinkle with sugar. Bake.

Rusks must be very light before being baked.

Zweibach

Cut rusks into slices one half inch thick. Dry in oven until a golden brown.

Pulled Bread

Remove the crust from a loaf of bread and tear the crumb in pieces. Place in oven and dry until crisp all through.

Five-hour Bread

Use any of the receipts for bread, using one yeast cake instead of amount of yeast given. The bread should be made and baked in five hours’ time.

Squash Bread

Add one cup stewed and sifted squash to Milk Bread.

Baking Powder Biscuit

2 cups sifted flour 2 tablespoons butter or 2 tablespoons lard or 1 tablespoon butter and 1 tablespoon lard 1 teaspoon salt 4 teaspoons baking powder ¾ to 1 cup milk or half milk and half water

Mix and sift the dry ingredients. Add shortening and chop with knife until mealy. Add milk gradually until a soft spongy dough. Turn on to a floured board; toss with knife until whole surface is floured; pat lightly with rolling pin until one half inch thick. Cut in rounds and bake immediately on buttered sheet in quick oven, about twelve minutes.

Drop Biscuit

Use receipt for Baking Powder Biscuit, using enough milk to make a drop batter.

Drop into buttered muffin pans and bake in hot oven.

Fruit Biscuit

Roll Baking Powder Biscuit mixture to one fourth inch; brush with melted butter; sprinkle with cinnamon and sugar and chopped raisins and citron.

Roll like a jelly roll; cut in one half inch pieces; place on buttered tin; brush with melted butter; sprinkle with brown sugar. Bake in hot oven.

Egg Muffins

2 cups flour 1 teaspoon salt 3 teaspoons baking power 1 cup milk 2 eggs 3 tablespoons melted butter

Mix and sift the dry ingredients. Add beaten yolks, butter and milk. Beat well; cut and fold in the stiffly beaten whites. Turn into gem pans; bake in hot oven ten to fifteen minutes. Three tablespoons sugar may be added if desired.

Sally Lunn

Use receipt for Egg Muffins, using three eggs instead of two, and bake in cake pan instead of muffin pan.

Berry Muffins

½ cup butter 1 cup sugar 1 egg 2 cups flour 4 teaspoons baking powder 1 cup milk 1 cup berries ¼ teaspoon salt

Cream butter; add sugar, yolk well beaten, flour mixed and sifted with dry ingredients, milk, white of egg beaten until stiff, and berries. Bake in buttered muffin pans or in buttered cake pan.

Dutch Apple Cake

Use rule for Egg Muffins. Spread mixture one half inch thick on buttered pans. Lay apples cut into eighths in two rows on top of dough. Sprinkle with sugar; bake in hot oven thirty minutes. Serve with Lemon Sauce or as a tea cake.

Corn Muffins

1 cup corn meal 1 cup flour ¼ cup sugar 1 cup milk ¼ cup butter 4 teaspoons baking powder ½ teaspoon salt 2 eggs

Cream butter; add sugar, yolks well beaten, flour mixed and sifted with corn meal, baking powder and salt, milk and beaten whites. Bake in buttered muffin tins twenty-five minutes in hot oven.

A very good muffin may be made by using only two tablespoons butter and one egg.

Entire Wheat or Graham Muffins

1 cup entire wheat or graham flour 1 cup white flour 2 tablespoons sugar, or 2 tablespoons molasses ½ teaspoon salt 4 teaspoons baking powder 1 egg 1¼ cups milk 4 tablespoons melted butter

Mix and sift dry ingredients, and combine in order given. Bake in hot muffin pans twenty to twenty-five minutes.

Rye Muffins

1 cup rye flour 1 cup white flour 1 teaspoon salt 4 teaspoons baking powder ¼ cup sugar 1 cup milk 1 egg

Mix and sift dry ingredients; add remaining ingredients; beat well. Bake in hot gem pans twenty to thirty minutes.

Hominy and Corn Muffins

¼ cup corn meal 1 cup scalded milk ¼ cup sugar 4 teaspoons baking powder ¼ cup hominy 1 teaspoon salt 2 tablespoons butter ½ cup boiling water 2 eggs

Cook hominy, salt, butter and boiling water twenty minutes. Cool. Scald corn meal with hot milk, add sugar and hominy, yolks of eggs; beat well; add baking powder and beaten whites of eggs. Bake in hot buttered gem pans twenty to thirty minutes.

Rice and Corn Muffins

1 cup corn meal 1 cup cold cooked rice 1 teaspoon salt 2 teaspoons baking powder ¼ cup milk 1 egg 2 tablespoons melted butter

Mix corn meal, salt and baking powder; add rice and work with fingers until well blended. Add egg well beaten, milk and butter. Beat well. Pour into hot buttered gem pans, and bake one half hour.

Spider Corn Cake

½ cup corn meal ½ cup flour ¼ cup sugar ½ cup sour cream 1 teaspoon salt ½ teaspoon soda 2 eggs ¾ cup sweet milk

Mix and sift dry ingredients twice; add well-beaten egg and cream; beat well. Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake thirty minutes.

Popovers

1 cup flour 1 cup milk ⅛ teaspoon salt 1 egg

Mix all ingredients and beat five minutes. Pour into hissing hot buttered gem pans and bake in hot oven twenty minutes.

Fried Rye Muffins

¾ cup rye meal ¾ cup flour ½ cup milk 2 eggs 3 teaspoons baking powder ½ teaspoon salt ¼ cup molasses

Mix and sift dry ingredients; add remaining ingredients; beat well. Drop from a spoon into hot fat. Fry like doughnuts.

Oat Muffins

1 cup warm oatmeal 1 cup flour ¼ cup sugar 4 teaspoons baking powder 1 teaspoon salt ⅓ cup milk 1 egg 1 to 4 tablespoons melted butter

Mix flour, sugar, baking powder, salt; add oatmeal and work until well mixed. Add remaining ingredients. Beat well. Bake in hot buttered gem pans twenty minutes.

SHORTCAKES

Shortcake

2 cups flour ½ teaspoon salt 3 teaspoons baking powder 3 tablespoons butter 3 tablespoons lard 1 cup milk

Mix and sift the dry ingredients. Add butter and lard and chop until thoroughly blended. Add milk. When thoroughly mixed, divide in halves; put each half into a round, buttered cake tin. Flour hand and pat to fit the tin. Bake ten to twelve minutes in hot oven. Separate the upper portions from the lower portions of each cake with a fork—never cut with a knife. Spread with butter, fill with filling, and arrange in layers, with filling between.

Orange Shortcake

Peel oranges, cut in slices. Sweeten to taste and use for filling for shortcake.

Peach Shortcake

Peel, cut in slices, and sweeten three cups of peaches. Add two tablespoons lemon juice, spread between layers of shortcake. Garnish top layer with peaches and beaten cream.

Strawberry Shortcake

Hull, cut in pieces, and sweeten two boxes of strawberries. Let them stand several hours. Arrange between layers of shortcake and garnish top with whole strawberries and beaten and sweetened cream.

Raspberry, Blackberry, and Pineapple shortcake may be made in a similar way.

GRIDDLE CAKES

Sour Milk Griddle Cakes

2 cups flour 1 teaspoon salt 2 tablespoons sugar 1 teaspoon soda 2 cups sour milk 2 eggs

Mix in order given, beat well. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork. Drop a tablespoon of batter from tip end of spoon on hot griddle. When full of bubbles, turn; when cooked on both sides, serve on hot plate.

If sour milk is very rich, the eggs may be omitted.

Graham Griddle Cakes

1 cup graham ½ cup flour 1 tablespoon sugar 2 teaspoons baking powder 2 eggs 1¼ cups milk 1 teaspoon salt

Scald milk, and pour on to graham flour. When cold, add remaining ingredients; beat well and cook as Griddle Cakes.

Bread Griddle Cakes

2 cups soft bread crumbs 2 cups scalded milk 1 teaspoon salt 1 cup flour 2 eggs 2 teaspoons baking powder

Pour milk on to bread crumbs and let stand several hours. Add dry ingredients, mixed and sifted, yolks and whites beaten separately, and cook as Griddle Cakes.

Rice Griddle Cakes

1 cup cooked rice 1 cup milk scalded 1½ cups flour 2 eggs 1 teaspoon salt 1 tablespoon sugar 1 tablespoon melted butter 1 cup milk 2 teaspoons baking powder

Pour scalded milk on to rice; let stand over night. Add dry ingredients, eggs well beaten, and last of all, cold milk. Beat well and cook as Griddle Cakes.

Hominy Griddle Cakes

Substitute hominy for boiled rice, and cook as Rice Griddle Cakes.

Sweet Milk Griddle Cakes

1½ cups flour or entire wheat 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 1 egg 2 tablespoons melted butter

Mix and sift dry ingredients, add yolks well beaten, milk, whites well beaten, and melted butter. Cook as Griddle Cakes.

Buckwheat Cakes

2 cups buckwheat ½ cup corn meal or white flour 1 teaspoon salt ¼ cup molasses ½ yeast cake ¼ cup lukewarm water 2 cups warm water 1 teaspoon soda

Mix buckwheat, corn meal, and salt; add dissolved yeast cake, molasses and water; beat well. Let rise over night. In the morning beat, add soda, beat, and fry.

A pitcher is the most convenient dish for raising these cakes.

Flannel Cakes

1½ cups Indian meal 1½ cups flour 1 teaspoon salt 2 tablespoons sugar 4 tablespoons butter ½ yeast cake dissolved in one quarter cup lukewarm water 3 cups scalded milk

Scald meal with milk; add butter, and when lukewarm, add remaining ingredients; let mixture rise over night. In the morning cook as Griddle Cakes.

Waffles

2 cups flour 2 teaspoons baking powder 1 teaspoon salt 3 tablespoons melted butter 1⅓ cups milk 3 eggs

Sift dry ingredients; add yolks well beaten, milk, butter and stiffly beaten whites. Beat well and cook on hot waffle iron. The waffle iron should be heated fifteen or twenty minutes before using and greased thoroughly with salt pork fat.

New England Fried Bread

2 cups raised bread dough 1 teaspoon cinnamon

Roll dough to one half inch in thickness, sprinkle with cinnamon, cut in diamonds; raise; fry in deep fat; serve with sirup.

German Pancakes

4 eggs 4 tablespoons flour ⅛ teaspoon salt 4 tablespoons milk

Beat yolks until lemon colored and thick; add flour and salt. Cut and fold into this mixture, the beaten whites. Add milk; pour into greased baking dish. Bake in moderate oven, twenty to thirty minutes. Serve immediately.

FRITTERS

Batter for Fruit Fritters

1 cup flour 2 tablespoons sugar ½ teaspoon salt grated rind 1 lemon 2 eggs ½ cup milk

Mix and sift the dry ingredients; add beaten yolks, lemon rind, and milk. Beat, cut and fold in the beaten whites of eggs and use for all kinds of fruits.

Apple Fritters

Core and pare apples, cut in round slices. For each eight apples, mix one fourth cup sugar and four tablespoons lemon juice. Let apples stand in this mixture for one hour; dip in Fritter Batter; fry in hot fat; drain on brown paper. Sprinkle with sugar.

Banana Fritters

Remove skins from four bananas. Cut each one in four equal parts. Sprinkle with four tablespoons sugar, four tablespoons lemon juice, or wine, and let stand one hour. Dip in Fritter Batter; fry in deep fat; drain on brown paper. Serve.

Orange, Peach, and Pear Fritters

Are all made in the same way as Banana Fritters.

Cumquat Fritters

Wash cumquats; cut in halves; let stand in Fritter Batter one hour; fry in deep fat; drain on brown paper.

Corn Fritters

1 cup corn 1 cup flour 2 teaspoons salt few grains cayenne 1 egg ½ cup milk 1 tablespoon olive oil

Beat egg; add remaining ingredients. Drop by spoonfuls into deep fat. Fry six to eight minutes. Drain and serve hot. Canned corn may be used if fresh corn is not available.

Cauliflower Fritters

Separate the flowerets of cold, cooked cauliflower. Sprinkle with salt and pepper; dip in olive oil, then in Fritter Batter; fry in deep fat.

Celery, Parsnip, and Salsify Fritters

Cut cold, cooked vegetables in small pieces. Prepare the same as Cauliflower Fritters.

Tomato Fritters

3 cups tomatoes bit of bay leaf 4 tablespoons butter 4 cloves 3 tablespoons chopped onion 2 tablespoons chopped red pepper ½ cup cornstarch 1 egg 1 teaspoon salt

Melt butter; add onion and pepper, cook five minutes, add cornstarch, tomatoes, cloves, bay leaf and salt. Cook until thick. Strain. Add beaten egg. Cool in buttered tin. Cut in any shape desired. Dip in crumbs, egg and crumbs, and fry in deep fat.

Shell Fritters

2 cups flour 1 cup water ½ cup sugar ½ cup butter ½ teaspoon salt grated rind and juice 1 lemon 5 eggs 1 tablespoon flavoring

Mix butter, fruit juice, rind and water; boil two minutes. Add sugar and flour. Beat until mixture leaves sides of pan. Cool. Add eggs, one at a time, and beat five minutes between each addition. Drop by spoonfuls into hot fat and fry ten to twelve minutes. Drain on brown paper, sprinkle with sugar, and serve with Chocolate, Caramel, Orange, or Wine Sauce.