To V2 cup molasses or scant % cup brown sugar add V2 cup
each white flour and corn meal, 2 cups each graham flour and
sour milk, and 1 teasp soda dissolved in a little warm water,
added last. Bake in 1-lb baking powder cans, about % hour.
— [Mrs. B. W. A., Cal.
Steamed Graham Bread
To 1 % cups graham flour✪ Baked Graham Bread add 1 cup wheat flour, ^/^ cup corn,
meal, 1 teasp baking powder, i/^ cup sugar, 1 egg, 2 tablesp
butter, 1 cup each sweet milk and buttermilk in which dissolve
1 teasp soda, 1 % cups molasses, and a pinch salt. Steam 2
hours, then bake 2 0 minutes. — [Mrs. E. V., N. Y.
Raised Graham Bread I
Early in the morning scald 1 pt fresh milk, and while hot
add 1 teasp butter or lard, and small pinch soda. When luke-
warm add 1 cake compressed yeast dissolved in a little luke-
warm water. Mix well, then add 1 qt graham flour, 1 pt
wheat flour, V2 cup sugar, and 1 teasp salt✪ Raised Graham Bread I. The ingredients
should all be lukewarm. Mix well, and if there is not quite
enough wetting, add a little more lukewarm water. Cover,
and set in a warm place to rise. When light (which ought to
be in a few hours) divide into two loaves, mould on a well
floured board, just enough to shape them into loaves. Put in
greased tins, cover with a cloth, and set in a warm place ta
rise again. When light, bake about 1 hour, and when done,
GRAHAM AND RYE BREAD 21
remove from the tins immediately and place on a clean cloth
until cold. — [Mrs. A. C, Mass.
Raised Graham Bread II
To 1 pt light bread sponge add 1 pt lukewarm water, and
then stir in 1 qt graham flour, a little salt, and Vs cup sugar.
Knead to the proper consistency with white flour, and let rise
the same as white bread. This will make two loaves. — [Mrs
J. W. M., Pa.
Rye Bread
Sift and mix together 1 1^ qts rye meal, i^ qt white flour, 1
level tablesp salt, and V2 tablesp caraway seed. Make a hollow
in center of flour and pour in 1 cake fresh compressed yeast
dissolved in 1 qt lukewarm milk and water mixed, and 1 level
tablesp melted lard✪ Rye Bread. Stir in a little bit of the surrounding
flour to make a soft sponge, cover, and set in a warm place to
rise. At the end of 1 or 2 hours it will be light. Then work
into the sponge the rest of the surrounding flour, using a big
wooden spoon, and work about 10 minutes, tlien cover and
again put away in a warm place to rise, which will take from 2
to 3 hours, when it should double in bulk. Turn out on mix-
ing board, sprinkle with white flour, and knead into loaves,
kneading each loaf about 10 minutes. Put each loaf into
greased pans, cover with a clean cloth, and let rise again.
When light put into a moderately hot oven anci turn bread
every 10 minutes for the first ^/^ hour (three times), so that it
w^ill raise even. After the first i/^ hour increase the heat some.
After the loaves have baked 1 hour, take them out of the pans
and put them on the bare oven shelves, and bake Vz hour
longer. This will make a nice brown crust all around. When
done wrap in a clean cloth, and lean against something until
cold. When compressed yeast is not on hand, Vz cake dry
yeast may be used by starting the sponge the day before. —
[Mrs. G., Wis.
Oat Meal Bread I ✪ Oat Meal Bread I
Page 10 · 8 recipe records on this page
Presented as published in 1907. 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
To V2 cup molasses or scant % cup brown sugar add V2 cup each white flour and corn meal, 2 cups each graham flour and sour milk, and 1 teasp soda dissolved in a little warm water, added last. Bake in 1-lb baking powder cans, about % hour. — [Mrs. B. W. A., Cal.
Steamed Graham Bread
To 1 % cups graham flour add 1 cup wheat flour, ^/^ cup corn, meal, 1 teasp baking powder, i/^ cup sugar, 1 egg, 2 tablesp butter, 1 cup each sweet milk and buttermilk in which dissolve 1 teasp soda, 1 % cups molasses, and a pinch salt. Steam 2 hours, then bake 2 0 minutes. — [Mrs. E. V., N. Y.
Raised Graham Bread I
Early in the morning scald 1 pt fresh milk, and while hot add 1 teasp butter or lard, and small pinch soda. When lukewarm add 1 cake compressed yeast dissolved in a little lukewarm water. Mix well, then add 1 qt graham flour, 1 pt wheat flour, V2 cup sugar, and 1 teasp salt. The ingredients should all be lukewarm. Mix well, and if there is not quite enough wetting, add a little more lukewarm water. Cover, and set in a warm place to rise. When light (which ought to be in a few hours) divide into two loaves, mould on a well floured board, just enough to shape them into loaves. Put in greased tins, cover with a cloth, and set in a warm place to rise again. When light, bake about 1 hour, and when done,
GRAHAM AND RYE BREAD 21
remove from the tins immediately and place on a clean cloth until cold. — [Mrs. A. C, Mass.
Raised Graham Bread II
To 1 pt light bread sponge add 1 pt lukewarm water, and then stir in 1 qt graham flour, a little salt, and Vs cup sugar. Knead to the proper consistency with white flour, and let rise the same as white bread. This will make two loaves. — [Mrs J. W. M., Pa.
Rye Bread
Sift and mix together 1 1^ qts rye meal, i^ qt white flour, 1 level tablesp salt, and V2 tablesp caraway seed. Make a hollow in center of flour and pour in 1 cake fresh compressed yeast dissolved in 1 qt lukewarm milk and water mixed, and 1 level tablesp melted lard. Stir in a little bit of the surrounding flour to make a soft sponge, cover, and set in a warm place to rise. At the end of 1 or 2 hours it will be light. Then work into the sponge the rest of the surrounding flour, using a big wooden spoon, and work about 10 minutes, tlien cover and again put away in a warm place to rise, which will take from 2 to 3 hours, when it should double in bulk. Turn out on mixing board, sprinkle with white flour, and knead into loaves, kneading each loaf about 10 minutes. Put each loaf into greased pans, cover with a clean cloth, and let rise again. When light put into a moderately hot oven anci turn bread every 10 minutes for the first ^/^ hour (three times), so that it w^ill raise even. After the first i/^ hour increase the heat some. After the loaves have baked 1 hour, take them out of the pans and put them on the bare oven shelves, and bake Vz hour longer. This will make a nice brown crust all around. When done wrap in a clean cloth, and lean against something until cold. When compressed yeast is not on hand, Vz cake dry yeast may be used by starting the sponge the day before. — [Mrs. G., Wis.
Oat Meal Bread I
Records on this page
Salt Rising Bread IIEntire Wheat BreadSteamed Graham BreadBaked Graham BreadRaised Graham Bread IRye BreadRaised Graham Bread IIOat Meal Bread I