The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1898-06-03
THE HOME.
BREAD RECEIP rs.

will be tempted to adulterate their preao,
and bouseIeepers will substitute some
thing else for the -four whose greatest
claim for favor is its snowy whiteness.
Alum is the worst adulterant, as IL re-
tards digestion; salt is also used to excess
for the Fsame purpose, and more POTATOES
may be added than is allowable IN preao'
The following rules are taken from the
best sources. Do not change the proper
lions and expect success. Use the nall
pint cup for measuring The first four
are from the boston Cooking School:
Steamed Graham Bread.-Sift some
graham flour and discard one-half of the
bran, then stir the remainder back into
the sifted part and measure three cups.
Mix these three cups with one cup OF
sifted white flour and one level teaspoon
full of salt. Add seven -eighths of a cup
of molasses and two and one-half cups OF
sour milk with three and one-half tea
spoonfuls of Soda Turn into buttered
moulds and steam three and a half hours.
Golden Corn Cake-Sift three-quarters
cup of corn meal, one and one-quarter
cups Of -four, four level teaspoonfuls OF
baking powder, one quarter cup of sugar
and one-half teaspoonful of salt. Add o
scant cup of milk, one egg well beaten
and one tablespoonful of melted butter.
Beat thoroughly and bake in shallow
pan 20 minutes.
Graham Bread. Pour two and one-cups
of boiling water over one-third cup of
molasses and one-teaspoonfuls of
salt. When lukewarm cdd one yeast
cake dissolved in one quarter CUP of
lukeTarm water and three cups each of
graham and white -four. The graham
should have been sifted and one-half of
the bran discarded before it is measured
Beat thoroughly, cover and let ri se.
Beat again, turn into creased pans; let it
rise again and bake il a moderate oven
about forty-fye minutes.
Rye Bread.-T0 ons cup of scaldsd
milk and one cup of boiling water add
one tablespoonful each Of lard and butter,
one-thir.. cup OF brown sugar, one and
one-hslf teaspoonfu,s of salt; when luke
warm add quarter of yeast cake dis
solved in ons-cuarter cup OF lukewarnn
water and three cups Of flour. Beat
thoroughly and let ii rise until light
Add rye meal until the dough is stiff
enough to knead. Knead thoroughly. let
rise, shape in leaves, let rise again and
bake.
1t is sufficient to say that the following
receipts ale given by Mrs. Lincoln for
one to be sure that they are reliable:
Rye Mullins. Mix ore cup of sifted
rye meal, one quarter cup of sugar, one
halt teaspoonful of salt, one cup of sifted
white -four and two rounding teaspoon
fuls of baking powder together thorough
ly. Beat one egg, add one cup OF milk
and stir quickly into the dry mixture.
Bake in hot gem or muffin pans twenty
five minutes
white flour, one cup of rye -four, one-half
teaspoonfnl of soda sifted into the flour,
one teaspoonful cream tartar if sweet milk
is used, omit If sour milk is used one
half teaspoo nful of salt, one level table
spoonful of sugar, one scant cup of sweet,
or full cup of sour milk, one tablespoon
full of melted butter. Mix in the order
given and have the dough stiff enough to
roll out. Roll very thin, cut in rounds
and bake in the oven, split and pour
cream, thickened as for toast, over them,
Raised Brown Bread. One pint of
cornmeel one-half cup of yeast or one.
half yeast oake dissolved in one-half cup
of water, one-half cup of molasses, one.
half teaspoorful of salt, one saltspoonful
VI ccQEs, OIt6 plub III rye ubdl. III ln6
oorpmeal In the mixing bowl and soald
it with boiling water enough TO barely
wet it. Let it stand ten minutes, then
add cold water enough to make soft
batter. WheE lukewarm add the yeast,
moiasses. soda, salt and rye meal. Beat
it well and let 1t rise over night, or un-
til it cracks open. Stir it down, put into
buttered and Toured tin to rise again !;
sprinkls -four over the top. Bake in a
moderate oven 0l0nE hnurl This
bread is the same as used to be baked in
the brick ovens.
Fried Rye Muffins.-Mix in the order
given three-quarters cup of rye meal
three-quarters cup of flour, one-half tea.
spoonful of soda one teaspoonful of soda,
one teapsoonful of cream tartar, one table,
spoonful Of sugar, one saltspoonful of salt,
one egg and one-hslf cup of milk. Drop
from small tablespoon into hot fat.
Cook until the mullins will not stick
when tried with fork.
Our two next following receipts are
given by Mrs. Christine Terhune Her.
rick, and are equally reliable of course:
Steamed Corn Bread. Two cups of
cornmeal, one cup of -four, three scant
cups of sour milk, two tablespoonful of
sugar, one tablespoonful of lard, one lev
81 teaspoonful each of soda and salt. Stir
the sugar and salt into the mixed -four
and meal, add the melted lard, dissolve
the soda in little boiling water, put
into the milk and stir instantly into the
dry materials. Beat very hard, pour in
to a creased mould and steam three
hours. If this is served hot With hard
sauce it makes an excellent pudding.
Rye Puffs-- Two cups of rye -four, one
half cup of wheat flour, one egg, one to-
blespoonful of sugar, one and one-haIf
teaspoonfuls of baking powder sifted
three times with the flour, one and one
half cups of milk, or enough to make a
rather stiff batter. Add the milk to the
beaten egg and sugar, stir in the flour
and beat hard for a minute before pour
ing into creased gem pans. Bake in
quick oven
The last rule is taken from Miss Camp
BELLS Easiest Way:''
Brown Bread together into a
deep bowl one even cup of cornmeal, two
heaping cups of rye flour, one even tea
spoonful of salt and one Of soda. To one
pint of hot water add one cup OF molasses
and stir till we'll mixed. Make hole in
the middle of the meal and stir in the
molasses and water, beating all till
smooth. Butter tin pudding boiler or
three pint tin pail and put in the MIX
ture, settling the boiler into a kettle or
saucepan of boiling water Boil steadily
for four hours. keeping the water always
at the same level At the end of that