White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1857-08-13
asefill allb Curious.
Good Bread md how 70 Make it.

home-mads6r family bread:
Wkedf and Lndion Bread.-To two
quarts of sifted Indian meal, add hot
water enough to wet the same; when
sufficiently cooled add one teaspoonful OF
more of salt, half pint of yeast, and one
half teacupful of molasses. Then add
wheat -four enoughto make it into loaves,
lit should be kneeded well, } and when
risen light, bake or steam it three or
four hours ; if this should get sour while
rising. add teaspoonful Of sugar and a
little saleratus dissolved in water.
Brown BreQd.-Taks equal quantities
of Indian meal and rye -four; scald the
meal, and when lukewarm add the -four,
adding one half pint of good yeast to
four quarts of the mixture, tablespoon
even full of salt, and half a cup of mo-
lasses, kneading the mixture well. This
kind Of bread should be setter than
wheat -four bread all the water added
after scalding the meal should be luke
warm. When it has risen well, put it
to bake in a brick oven or stove-the
former should be hotter than for -four
bread if stove oven, it should be
steamed two hours, then baked one hour
or more when done, it is a dark brown.
The best article for baking this kind of
bread is brown earthenware-say pans
eight or ten inches in height, and diane
ter 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 lit
tie more before they put it to bake. Many
people prefer this bread made of one
third rye -four, instead of one half
When it is difficult to get rye, wheat
-four will answer as a substitute. II adds
very much to the richness and flavor of
this kind of bread to let it remain in the
oven over night.
Virginia Corn Bread.-Dissolve one
tablespoonful of butter in three and a
half pints of boiling milk; into this scald
one quart of Indian meal when cool,
add half a pint of wheat -four, a little
sugar, teaspoonful of salt, and two eggs
well beaten; mix well together, and
bake in two caketins well creased or
buttered.
Indian Bread. called the St. Charles
Indian Bread, because prepared at the
81. Charles Hotel, New OrLeans.-Beat
two eggs very light, mix them with one
pint of sour milk, Tor butter with sweet
milk will do, then add a teaspoonful of
soda or saleratus, then stir in slowly one
pint of Indian meal and one teaspoonful
of melted butter : beat these we'll togeth-
er; bake in common cake-pan, in a
quick oven. The bread can be made
very good without eggs.
Nush or Rasty 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; after this has boiled ten minutes,
stir in a desert spoonful of salt, and sifted
meal until it is quite thick let it boil
from one to two hours, stirring it often
to prevent its burning.
Fried Mush.-Mush to be fried should
boil little longer, with half pint of
-four say, to two quarts of mush 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 Cakes.-Take some mush, add
milk warm water to make batter, add
-four enough to make the cake hold to-
gether two or three eggs, two spoonsful
Of molssses or sugar, little nutmeg or
lemon, to suit the taste; bake on a grid
die or in an oven.
Baked Indian Pudding.-Into one
quart of boiling milk scald ten table
spoonfuls of Indian meal; when cold, add
a teacupful of molasses, piece of butter
the size of an egg, teaspoonful of salt,
also of ginger and cinnamon bake in a
pudding dish, from one to two hours in
a cook stove, or longer if in brick oven.
When done it has the appearance Of
brown bread.