Dora's cook book

MILK YEAST. One pint of new milk, one teaspoon salt, one tablespoon of flour stirred in, stand it in a kettle of water by the stove, and keep it lukewarm all the time. When very light add lukewarm water, make into loaves or biscuit, and let them rise by the fire before cooking. BREAD AND YEAST. 109 YEAST. ; Six good potatoes grated raw, a little hop tea, one quart of boiling water, three-fourths cup of brown sugar, one saltspoon salt; when cooladd yeast to rise; keep covered and in a cool place. BREAD SPONGE. Six potatoes, boiled and mashed fine while hot, six tablespoonfuls baker’s yeast, two tablespoonfuls white sugar, two tablespoonfuls lard, one teaspoonful of soda, one quart warm, not hot, water, three cups flour. Mash the potatoes and work in the lard and sugar. Stir to a cream, mixing in gradually a quart of the water in which the potatoes have been boiled, do not have the water too cold. Beat in the flour, already wet with a little potato water to prevent lumping, then the yeast, lastly the soda. Cover lightly if the weather is warm, more closely in winter, and set to rise over night in a warm place. FAMILY BREAD (WHITE). Take one pint of flour, and half a pint of hop yeast and stir it together about five o'clock in the afternoon ; at nine put one gallon of flour in a tray, put the sponge in the middle of the flour with a piece of lard the size of a walnut. Knead it all up with tepid water and two teaspoonfuls or more of salt, work it well and put in ajar to rise. Next morning knead it over with a little flour, make it in two loaves, and set it in a warm place until ready; then bake it. If you have no sugar in the yeast you use, stir a teaspoonful in it before putting it in the flour. BUTTERMILK BREAD, One pint of buttermilk heated to scalding. Stir in while it is hot, enough flour to make a tolerably thick batter. Add half a gill of yeast, and let it rise five or six hours. If you make it over night you need not add the yeast, but put in, instead, a tablespoonful of white sugar. In the morning stir into the sponge a teaspoonful soda dissolved in hot water, a little salt, and two tablespoonfuls melted butter. Work in just flour enough to enable you to handle the dough comfortably ; knead well, make into loaves, and let it rise until light. CORN BREAD. Two eggs well beaten, one cup sugar, half cup butter, one cup sweet milk, half cup wheat flour, one and one half cups corn meal, two teaspoonfuls baking powder. OATMEAL BREAD. One half pint oatmeal, one and one-half pints flour, one saltspoonful of salt, three teaspoonfuls baking powder, three-fourths pint milk ; boil the oatmeal in one pint and a half salted water for one hour. Then dilute it with the milk. Set aside to get perfectly cool. Sift together flour, salt, powder, and when the oatmeal preparation is cold, place it in a bread bowl; add it to the flour, etc. ; YEAST AND BREAD. : a 111 mix smoothly together, pour from the bowl into the greased tin, and bake in a moderate oven three-fourths an hour ; protect the loaf with paper first twenty minutes. RYE BREAD. One pint rye flour, one-half pint corn meal, one-half pint wheat flour, one teaspoonful sugar, one teaspoonful of salt, two teaspoonfuls baking powder, one tablespoonful of lard, three-fourths pint milk. Sift together rye flour, corn. meal, flour, sugar, salt, and powder ; rub in the lard cold ; add milk, mix into smooth batter, as for cake ; pour into a well-greased-tin, bake in moderate oven fortyfive minutes. Protect loaf with paper first twenty minutes. CEREALINE BROWN BREAD.