The Hillsdale standard. [volume] (Hillsdale, Mich.) 1851-1909, 1856-04-15
NO. 495.



An old Yankee housewife gives us the fol-
lowing valuable directions for making home
made or family bread:
Wheat and Indian Bread.--To two quarts
of sifted Indian meal add hot water enough
to wet the same; when sufficiently cooled,
add one teaspoonful or moro Of salt, half a
pint Of yeast, and one half teacupful Of mo-
lasses. Then add wheat -four enough to make
it into oayes, (it should be knccded well1
and when risen light, bake or steam it threc
or four hours; if this should get sour while
rising, add teaspoonful Of sugar and a little
saleratus dissolved in water.
Brown Bread.-Take equal quantities Of
Indian meal and rye flour; scald the meal.
and when lukewalm add the -four adding
one half pint Of good yeast to fonr quarts of
the mixture, tablespoon even fu9Ildlng fu9Ild Se the
and half en-. Gun llls Kid Rdd of bread should bo
softer than wheat flour bread; all the water
added after scalding the meal should be luke
warm. When it has risen well, put it to
bake in brick oven or stove--the former
should be hotter than for flour bread; if
stove oven, it should be steamed two hours,
then baked one hour or more; when done,
il is dark brown. The best article for ba-
king this kind Of bread is brown carthenwaro
say pans eight or ten iches in hight, and
diameter about the same; grease or butter
the pans, put in the mixture, then dip your
hand in cold water, and smooth the loaf;
after this slash the loaf both ways with a
knife quite deep. Some let it rise little
more before they put it to bake. Many pco-
pie prefer this bead made of ono third rye
-four, instead of one half When it is diff
cult to get rye, wheat flour will answer as u
substitute 1t adds very much to the rich
ness and flavor Of this kind of bread to let it
remain in the oven over night.
Virginia Corn Bread-Dissolvc one ta-
blespoonful of butter in three and half pints
of boiling milk; into this scald one quart Of
Indian meal; when cool, add half pint Of
wheat -four, a little sugar, teaspoonful of
salt, and two eggs we'll beaten; mix well to-
gether, and bake in two cake-tins well greas-
| ed or buttered.
Indion Bread, called the ST. Charles In
dian Bread, because prepared at the st.
| Charles Hotel, New Orleans-Beat two
| eggs very light, mix them with one pint Of
sour milk, (or butter with sweet milk will
| do,) then add teaspoonful Of soda or salera-
tus, then stir in slowly one pint Of Indian
meal and one teaspoonful of melted butter;
beat these well together; bake in common
cake-pan, in quick oyen.. The bread can
be made very good without eggs
Mtsh or Hasty Pudding.-Stir into half
pint of cold water enough Indian meal to
make thick batter; put this to three or
four quarts of boiling water over the fire; af-
ter this has boiled ten minutes stir in desert
| spoonful Of salt, and sifted meal until it is
! quite thick; let it boil from one to two hours,
FRIED 1HftsR.--Musn 10 be frIeu snouIu DOH
n little longer, with half pint of flour say,
to two quarts of rnush; put the mush in an
earthen dish dipped in cold water; let it
stand until perfectly cold; then cut it in slices
half an inch thick, and fry them brown on
both sides in little butter or pork--lard will
do with little salt.
Indian Cokes.-Take some mush, add
milk warm water to make batter add flour
enough to make the cake hold together; two
or three eggs, two spoonsful of molasses or
sugar. little nutmeg or lemon, to suit tho
taste; bake on griddlc or in an oven.
Baked Indian Padding.-Into one quart
of boiling milk scald ten tablespoonful of In
dian meal, when cold, add teacupful of
molasses, piece Of butter the size Of an egg,
teaspoonfnl of salt, also of ginger and Gin
namon; bake in pudding dish from one to
two hours in a cook stove, or longer if In a
brick oven. When done it has tho appear
ance of brown bread.