Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-01-31
Graham Bread, Mullins, Cake, 90.


Graham Bread, Muffins, Cake, &c.
IF every housewife could be persuaded to
depend less upon super6ne wheat flour, and
more upon graham -four, feel confident that
the health and tone of their families would be
greatly enhanced The chemists and physi-
clans all tell us that we injure ourselves by
depending 50 much upon fine, bolted wheat
bread, which does not give strength to the
muscles or vigor to the nerves, but only sup
plies the carbon which warns the system,
and adds to the flesh Of the body.
The miller, in preparing fine -four, extracts
from it three fourths of its nutritious matter,
leaving only that which is found in gluten or
starch and he also takes from it all the
phosphate which makes bone, and all the
matter which would regulate the digestive
organs, and purify the blood, aud leaves the
pure wheaton -four in such condition that
no child should feed upon it. 1t is often said
that graham bread, rolls and mullins are not
SO agreeable to the taste but if they are
properly made, they will soon commend them
selves to every one as pleasant articles Of
diet.
Could we housekoepers but learn its use,
and apply it, we need not be stigmatzed as
nation Of dyspeptics, and should have less
cause for illtemper and gloomy homes.
White bread would soon lose its prestige if
graham bread could be substituted for bolt
ed wheat, hot rolls, mufius etc.
Graham Bread.
Purchase your -four in small quantities,
and if possible procure it at the mill where
it is made freshly, as it does not retain its
sweetness as long as fine flour.
Take one quart milk-warm water or two
thirds milk and one-third water stir this in
to pint of wheat -four, and add enough gra-
ham -four to make stiff batter. Mix with
it half pint of homemade yeast, or two ia
BILE spoonfuls of bakers yeast add pinch
of salt. Let it rise in warm place over
night. In the morning add to it small tea
cup of molasses or brown sugar, and stir in
enough graham -four to make as stiff bat
ter as is possible to stir with a spoon. Put
the batter into two bread tins to rise, and
let them stand about an hour, or until the
sponge is well risen. If there is any dan
ger of its becoming acid, small teaspoonful
of soda dissolved in hot water could be add
ed with the molasses
Graham flour requires thinner or softer
sponge than wheat flour, and 1t cannot be
moulded with the hands it also needs baking
little longer than oaves made OF bolted
-four. 1t is well to stir the yeast into the
mllk-warm -four. The latter is added to
give more gluten or consistency to the dough.
Graham Mullins.
Take three pints of luke-warm milk, half
a teacup ofhome-made hop yeast, three ta-
biespoonfus Of sugar, one teaspOoutul of
salt stir it into three pints of graham -four
aud one pint of barrel -four. Set it in
warm place to rise over night, and next
morning pour it into " gem pans or muf-
fin rings, and bake in a very hot oven.
ButtermiIk Graham Cakes,
Take three cups of rich buttermik add
to it one teaspoonful Of soda, dissolved in
hot water; mix with it one large handful Of
bolted -four and enough graham flour to
make it as stiff as griddle cakes put in
pinch of salt, and one egg thoroughly beat
en-. Put a gem pan on the stove and
heat it very hot butter the apertures, and
turn in the batter Let it stand on the
stove until the bubbles rise in the batter
then bake in hot oven for twenty minutes.
These are more delicious than cakes raised
with yeast
! Graham Dodgers.
Take one pint Of buttermilk stir into it
one quart Of graham -four, and teaspoonful
of soda dissolved in water add to this one
well beaten egg and pinch of salt with
bolted -four enough to make very stiff bat
ter Butter fiat tins, and take out the bat
ter with a large spoon, in small cakes Bake
for twenty minutes, or until well Drowned in
hot oven Break in halves when eaten,
and spread with butter-a nice relish for
breakfast, lunch or tea.
Graham Gems.
Measure out one quart Of graham -four,
and sift into it one measure each of Hors-
fOrd's baking powders add one teaspoonfu
Of salt, two tablespoonthls of sugar or mo-
lasses and one tablespoonful of melted but
err; stir into this one pint of sweet milk, or
half milk and water and a teacup of wheat
-four. Butter small cups or mfhun rings,
and bake quickly.
AaOther Recipe-Take four aud a half
cups of ice-cold water, one teaspOonful Of
salt, and beat into FIVE cups of graham -four
beat it rapidly for fifteen or twenty minutes.
Have the gem pan heated very hot but
ter it, turn in the batter, and let it stand on
the stove until bubbles rise on the top of each
gem" Put it in hot oven, and bake for
twenty minutes, or until we'll browned.-
Daisy Eye6right ia Country Gentleman.
five give up our minds TO little things we
shall never be fit for big ones. | knew "A
man once who could ketch more flies with
one swoop of his hand than emmy boldly else
could and he wasn't good for ennythlng
else.