Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1898-08-11
Bread Receipt..

snowy Wilderness. Alum is the worst
adufterant, as it retards digestion; salt
is also used to excess for the same pur-
pose, and more potatoes may be added
than is allowable in bread.
The following rules are taken from
the best sources. Do not change the
proportions and expect success. Use
the half 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 remain
der back into the sifted part and
measure three cups. Mix these three
cups with one cup of sifted white -four
and one level teaspoonful of salt. Add
seven eighths of a cup Of molasses and
two and one-half cups of sour milk
with three and one-half teaspoonfuls Of
soda. Turn into buttered moulds and
steam three and a half hours.
GOLDEN CORN CAKE.-Sift three
quarters cup of corn meal, one ard
one-quarter cups of flour, four level
teaspoonfus of baking powder, on =
quarter cup of sugar and one-h half tea
sIotillul VI Gdll. sAuu IL Stdnl cup
milk. one egg well beaten and one
tablespoonful of melted butter Beat
thoroughly and bake in a shallow pan
20 minutes
GRAHAM D.-Pour two ard
one-half cups of boiling water ovtr
| one-third cup of molasses and ore
teaspOonful of salt. When lukewarn
add one yeast cake dissolved in one
quarter cup of lukewarm water and
three cups each of graham and white
flour. the graham should have bee II
sifted and one-half of the bran dis-
carded Before it is measured. Beat
| thoroughly cover and let rise. Beat
again. turn into creased pans; let It
rise again and bake in moderate ovc n
about AZ minutes.
RYE BREAD.--To one cup of scaldc /
milk and one cup OF boiling water ADJ
one tablespoonful each of lard and bu =
ter one third cup of brown sugar. ogc
and one-half teaspoonfus of sal ;
when lukewarm add one-quarter of 4
yeast cake dissolved in one-quartrr
cup of lukewarm water and three cups
of Hour, Beat thoroughly and let It
rise until light. Add rye mea! until TIE
dough is stiff enough to knead. knea /
thoroughly. let rise, shape in loaves, LIT
rise again and bake.
1t IS sufficient 10 say that the follow
ing receipts are given by Mrs. Lincoln
for one 10 De sure that they are re-
liable:
RYE SHORT CAkES.-Take one cup
OF white -four, one cup of rye flour
one-half teaspoonful of soda sifted into
the -four. one teaspoonful cream tartar
If sweet milk is used, omit If sour milk
is used one-half teaspoonful of sal,
one level tablespoonful of sugar, one
scant cup on sweet. or full cup of sour
milk, one tablespoonful of melted but
ter. Mix in the order given and have
the dough stiff enough to roll out. Ro'l
very thin. cut in rounds and bake in
the oven, split and pour cream, thick
eneet rs for toast. over them.
RYE PUFFS.--Two cups of rye flou~.
oneha,f cup of wheat flour, one egg,
one tablespoonful of sugar, one AMI
6nehalf teaspoonfuls of baking pow
der sifted three times with the tlour.
one ana one-half cups of milk, G.
enough to make 4 rather stiff bate.
Add the milk to the beaten egg ana
sugar. stir in the flour and beat haI
for a minute before pouring int
CREASED gem pans. Bake in quick
oven.
The last rule is taken from Miss
Campbel's Easiest Way"
RYE MUFFINS.-Mix one cup Ct
siftcd rye meal. one quarter cup e
sugar one-half teaspoonful of salt, one
cup of sifted white flour and Two
rounding teaspoonfuls of baking pow
der together thoroughly. Beat or
egg, add one cup Of milk and str
quickly into the dry mixture. Bake in
hot gem or muffin pans p minutes.
STEAMED CORN BREAD.-Tw, ,
cups Of cornmeal, one cup of nou"
three scant cups of sour milk, two
tablespoonfuls of sugar, one table
spoonful of lard, one level teaspoonful
each of soda and salt. Stir the sugGc
and salt into the mixed -four and meal
aGd the melted lard, dissolve the sod 4
in little boiling water, put into tn
milk and stir Instantly into the dly
materials. Beat very hard. pour into a
creased mould and steam THREE hour
II this is served hot With a hard sau .
it makes an excellent pudding.
RAISED BROWN BREAD.-On .
pint of cornmeal. onc-half cup of yeast
or onehdlf yeast cake dissolved in one
half cup of water one-half cup If
moasscs, onc-half teasnoonful of salt,
one saltspo0nful of soda, one pint Of
rye meal. Put the cornmeal in the
mixing bowl and scald it with boiling
water enough to barely wet it. Let 1t