Sift on a table four pounds of the best flour procur-
able, transfer two pounds of it into a bowl of the capac-
ity to hold ten quarts. Make a hollow space in the cen-
ter of the flour in the bowl, then put in it one ounce of
compressed yeast, pour in one pint of lukewarm water,
then with the hand thoroughly dissolve the yeast in the
water for three minutes thereafter, then gradually incor-
The Complete Cook Book. 197
porate the flour for five minutes, then sharply knead the
■whole for five minutes. Fully cover the bowl with a
napkin, lay the bowl in a warm place of about eighty
degrees temperature, to let the sponge rise for two hours.
During that length of time the sponge will double, after
about one hour and a half (after being put away) then
fall, and again rise double. Have in a vessel one pint
of lukew '.rm water, or the same quantity of lukewarm
milk, add one and a half ounces of salt, thoroughly dis-
solve for one minute, then pour it into the bowl with
the sponge, and thoroughly knead the whole well to-
gether for five minutes. Now gradually add the two
remaining pounds of flour, constantly kneading mean-
while, which ought to take about fifteen minutes, to have
it smooth and consistent. Lift up the dough with the
hands and sharply knock it against the bottom of the
bowl for at least six or seven different times, so as to
have it of a firm consistency ; then cover the bowl with
a napkin, place it in a warm place, the same tempera-
ture as before, to rise for two hours again ; by this time
the dough should be raised double. Remove the nap-
kin and transfer the dough on a lightly floured table.
Cut out a two-pound piece, and with the hands roll and
press it into a ball shape for three minutes, then lay it
aside. Cut out another of the same weight, roll and
press it in the same way as the first. Cut the remain-
ing dough into twelve equal pieces, and roll them also
into ball shapes, and let rest for three minutes.
FRENCH BREAD.
One-quarter cup of yeast, one egg, two tablespoonfula
of melted butter, one-half pint sweet milk, one-half tea-
spoonful of salt, one quart flour✪ French Bread; stir all this together
very thoroughly, and set to rise; when it is light make
into a loaf, let rise again and bake. Just before plac-
ing in oven cut gashes across the top.
CORN BATTER BREAD.
Take six spoonfuls of flour, and six of corn meal;
add a little salt, sift them together; make a batter with
four eggs, and a cup of milk✪ Corn Batter Bread; stir in the flour and meal.
1 98 The Complete Cook Book.
make it a soft batter, and bake in small tins for break-
fast. Some use yeast powder or soda with this batter,
but that is a matter of taste. If yeast powder is used,
sift it in the flour; if soda is used put it in the milk.
LIGHT CORN" BREAD.
Pour one quart of boiled milk over one pint of corn
meal. Add a teaspoonful of salt, a teaspoonful of
cream of tartar, half -teaspoonful of soda, three well-
beaten eggs, four tablespoonfuls of flour, a little butter✪ Light Corn Bread.
MISSISSIPPI CORN BREAD.
One quart of buttermilk, two eggs, three spoonfuls
of butter, and a teaspoonful of saleratus; stir in meal✪ Mississippi Corn Bread,
to the milk, until it is as thick as buckwheat batter.
Bake in squares about one inch thick. It will require
half an hour in a hot oven. If it is not nice, it will be
because you have put in too much meal, and made the
batter too thick. But try again, and you will succeed.
VIRGINIA ROLLS. ✪ Virginia Rolls
Page 93 · 5 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sift on a table four pounds of the best flour procurable, transfer two pounds of it into a bowl of the capacity to hold ten quarts. Make a hollow space in the center of the flour in the bowl, then put in it one ounce of compressed yeast, pour in one pint of lukewarm water, then with the hand thoroughly dissolve the yeast in the water for three minutes thereafter, then gradually incor-
The Complete Cook Book. 197
porate the flour for five minutes, then sharply knead the ■whole for five minutes. Fully cover the bowl with a napkin, lay the bowl in a warm place of about eighty degrees temperature, to let the sponge rise for two hours. During that length of time the sponge will double, after about one hour and a half (after being put away) then fall, and again rise double. Have in a vessel one pint of lukewarm water, or the same quantity of lukewarm milk, add one and a half ounces of salt, thoroughly dissolve for one minute, then pour it into the bowl with the sponge, and thoroughly knead the whole well together for five minutes. Now gradually add the two remaining pounds of flour, constantly kneading meanwhile, which ought to take about fifteen minutes, to have it smooth and consistent. Lift up the dough with the hands and sharply knock it against the bottom of the bowl for at least six or seven different times, so as to have it of a firm consistency ; then cover the bowl with a napkin, place it in a warm place, the same temperature as before, to rise for two hours again ; by this time the dough should be raised double. Remove the napkin and transfer the dough on a lightly floured table. Cut out a two-pound piece, and with the hands roll and press it into a ball shape for three minutes, then lay it aside. Cut out another of the same weight, roll and press it in the same way as the first. Cut the remaining dough into twelve equal pieces, and roll them also into ball shapes, and let rest for three minutes.
FRENCH BREAD.
One-quarter cup of yeast, one egg, two tablespoonfula of melted butter, one-half pint sweet milk, one-half teaspoonful of salt, one quart flour; stir all this together very thoroughly, and set to rise; when it is light make into a loaf, let rise again and bake. Just before placing in oven cut gashes across the top.
CORN BATTER BREAD.
Take six spoonfuls of flour, and six of corn meal; add a little salt, sift them together; make a batter with four eggs, and a cup of milk; stir in the flour and meal.
1 98 The Complete Cook Book.
make it a soft batter, and bake in small tins for breakfast. Some use yeast powder or soda with this batter, but that is a matter of taste. If yeast powder is used, sift it in the flour; if soda is used put it in the milk.
LIGHT CORN" BREAD.
Pour one quart of boiled milk over one pint of corn meal. Add a teaspoonful of salt, a teaspoonful of cream of tartar, half -teaspoonful of soda, three wellbeaten eggs, four tablespoonfuls of flour, a little butter.
MISSISSIPPI CORN BREAD.
One quart of buttermilk, two eggs, three spoonfuls of butter, and a teaspoonful of saleratus; stir in meal, to the milk, until it is as thick as buckwheat batter. Bake in squares about one inch thick. It will require half an hour in a hot oven. If it is not nice, it will be because you have put in too much meal, and made the batter too thick. But try again, and you will succeed.
VIRGINIA ROLLS.
Records on this page
French BreadCorn Batter BreadLight Corn BreadMississippi Corn BreadVirginia Rolls