Evening star. [volume] (Washington, D.C.) 1854-1972, 1949-10-16
SALT RISING BREAD.
From L. B., Alexandria }

(Fron1 L. B., Alexandria,
This is in reply to request Of
Mrs. F. w. B.. Arlington, for q
recipe for salt rising bread:
Never being able to forget the
fragrance and taste to fresh rising
bread and fresh apple butter, I
sought for the recipe. Now I have
it. although I have not yet used
it. II am not mistaken, it came
from RICH.
The night before baking start
to ferment this: Three medium
sized potatoes, about ~ cups after
they are pared and sliced. Put
potatoes in deep bowl in which
there is one teaspoon each Of
sugar and salt and three table
spoons of corn meal. Pour four
cups OF boiling water over all, wrap
In two tea towels and put in warm
place over night.
In the morning take out and
discard the potatoes, add to the
ferment 2 cups warm milk, | cup
water, "a teaspoon soda (scant),
"a teaspoon salt and 2 tablespoons
melted butter. Beat we'll. Add flour
to make stiff dough, about IL cups.
This is quite general on the flour
though. 1t usually varies quite a
lot. Knead well. Shape into loaves.
Let rise until double in bulk. Bake
at 425 degrees for As minutes. Be
sure pans are we'll oiled.
From Mrs. E. B., Falls Church,
I read a request in your page
from Mrs. F. L. S., Arlington. for
a recipe for salt-rising bread. I
am sending two which I have al
ways had good success with and
perhaps she will like them. I am
considered a wonderful cook for
the past so years and would be
glad to share many recipes with
any one who has had less expert
ence. I also have several medals
won in baking contests.
Write to me in care of RICH.
l. In the evening, scald two
tablespoonful Of corn meal, q
pinch OF salt and one of sugar,
with one cup full of sweet milk and
set in a warm place. In the morn
Ing scald a teaspoonful of sugar,
one OF salt and half a teaspoonful
soda. with a pint of boiling water.
Add cold water till lukewarm,
then put in the mush made the
night before, which should be
foamy and light, and thicken to a
batter with flour. Put in a closed
vessel and set in a kettle of very
warm, but not hot water. When
light. mix with flour, adding a lit
tie shortening if desired. Mold
into loaves and let rise again to
double the bulk and bake in mod
crate oven.
2. Take one or two potatoes.
wash we'll and slice thin or slice
on slicer, the thinner the better.
Put the potatoes in a deep bowl
in which there is one teaspoon of
sugar and one of salt and three
tablespoons of corn meal. Pour
over all this 4 cups of boiling
water. Wrap with cloth and
cover closely and place in a warm
place overnight. In the morning
this will be foamy, if it has been
kept good and warm. Take out
the potatoes and add to this l
cupful warm milk. "a teaspoon
soda (scant), "a teaspoon salt,
tablespoons melted butter or
shortening. Beat well. Add -four
to make dough stiff enough to
knead. Knead well. Shape into
loaves. Let rise until double in
bulk. Bake at $50 degrees for As
minutes. Be sure pans are we'll
creased. Sprinkle salt on top
OF loaves before putting in
oven. If a larger amount is de-
sired, add 2 cups of warm milk.
The main point in making salt
rising bread is to be sure the corn
meal, etc, set overnight is light
and foamy before starting any
thing else.