Pour 3 cups boiling water over 1 cup rolled oats, add V2 cup
molasses or sugar, 1 tablesp lard, and 2 teasp salt. When luke-
warm add V2 or % cake compressed yeast dissolved in a little
lukewarm water (in winter it may be necessary to use 1 whole
cake yeast), then add enough bread flour to make a firm
dough✪ Oat Meal Bread I, and knead. Let rise over night, then mould into two
loaves, and when light, bake about 1^ hours. — [G. I. C, Mass.
22 FARM AND HOME COOK BOOK
Oat Meal Bread II
Take any desired quantity of bread sponge and before you
liave kneaded it quite stiff enough, for bread, work in enough
oat meal to make it stiff, then shape into loaves, grease well
all over, and set in a warm place to rise. It will take longer to
rise then ordinary white bread. When light, bake. — [Mrs. W.
W. P., Okla.
Barley Bread
To 1% cups hot, boiled barley mush, add 3 tablesp sugar, 2
tablesp butter, and 1 teasp salt. Mix well and when lukewarm
add V2 cake compressed yeast, dissolved in % cup lukewarm
water. Mix well and then knead in sufficient flour to make a
stiff dough✪ Barley Bread. Knead until elastic, then set in a warm place to
rise, and when light mould into loaves, let rise again, and
when light, bake. Bread made with mush requires a larger
quantity of flour, and the dough should be mixed stiffer than
ordinary bread dough. — [J. H.
Baked Brown Bread I
To 1 pt light bread sponge add V2 cup molasses and a little
salt, and when well mixed stir in graham flour until the batter
is quite thick. Put in well greased bread tins to rise, and
when light bake a little longer than white bread. — [Mrs. E.
W., N. Y.
Baked Brown Bread II
Put 1 cup molasses and 1 teasp soda over the fire and stir
until it foams, then add 1 pt sweet milk, 1 teasp salt, and 4
cups graham flour sifted with 2 teasp baking powder. If all
graham flour is not liked use 3 cups graham and 1 cup white
flour✪ Baked Brown Bread II. Stir well, put into well greased tins, let stand 2 hours
to rise, and then bake. — [E. T., N. Y.
Steamed Brown Bread I
To 1 cup white flour add 1 cup graham flour, ^ cup yellow
corn meal, 1 teasp soda dissolved in 1 y2 cups sour milk, 1^ cup
N O molasses, and pinch salt. Steam 2 i/i hours, then put in
the oven about 5 minutes. — [Mrs. J. W. Van B., Wis.
Steamed Brown Bread II
To 3 cups sifted graham flour add 1 cup corn meal, % cup
sugar, 1 cup molasses, 2 cups buttermilk in which dissolve 2
teasp soda, V2 teasp salt, and lastly 2 cups seeded raisins
dredged with flour. Put into 1-lb baking powder cans well
greased, filling a little over half full. Steam 3 hours. — [A. C,
Pa.
BROWN AND BRAN BREAD 2Z
Steamed Brown Bread III
To 2 cups corn meal add 2 cups rye meal, % cup molasses
and 1 heaping teasp salt. Mix well and then stir in 3 cups
boiling hot water. When smooth add 1 cup sour milk in which
1 teasp soda has been dissolved, and then add 2 cups sifted
graham flour. Mix well, steam 4 hours, and then bake V2
hour. — [Mrs. C. E. W., Mass.
Bran Bread
Sift and mix together 4 cups wheat bran, 2 cups wheat flour^
1 teasp soda and V2 teasp salt, then add 4 cups sour milk and
1 cup molasses. Turn into well greased bread pans and bake
in moderately hot oven about 1 hour. — [Mrs. A. M., Ct.
Currant Bread ✪ Steamed Brown Bread I
Page 11 · 9 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
Pour 3 cups boiling water over 1 cup rolled oats, add V2 cup molasses or sugar, 1 tablespoon lard, and 2 teaspoons salt. When lukewarm add V2 or % cake compressed yeast dissolved in a little lukewarm water (in winter it may be necessary to use 1 whole cake yeast), then add enough bread flour to make a firm dough, and knead. Let rise over night, then mould into two loaves, and when light, bake about 1^ hours. — [G. I. C, Mass.
Oat Meal Bread II
Take any desired quantity of bread sponge and before you have kneaded it quite stiff enough, for bread, work in enough oat meal to make it stiff, then shape into loaves, grease well all over, and set in a warm place to rise. It will take longer to rise then ordinary white bread. When light, bake. — [Mrs. W. W. P., Okla.
Barley Bread
To 1½ cups hot, boiled barley mush, add 3 tablespoons sugar, 2 tablespoons butter, and 1 teaspoon salt. Mix well and when lukewarm add ½ cake compressed yeast, dissolved in ¾ cup lukewarm water. Mix well and then knead in sufficient flour to make a stiff dough. Knead until elastic, then set in a warm place to rise, and when light mould into loaves, let rise again, and when light, bake. Bread made with mush requires a larger quantity of flour, and the dough should be mixed stiffer than ordinary bread dough. — [J. H.
Baked Brown Bread I
To 1 pint light bread sponge add ½ cup molasses and a little salt, and when well mixed stir in graham flour until the batter is quite thick. Put in well greased bread tins to rise, and when light bake a little longer than white bread. — [Mrs. E. W., N. Y.
Baked Brown Bread II
Put 1 cup molasses and 1 teasp soda over the fire and stir until it foams, then add 1 pint sweet milk, 1 teaspoon salt, and 4 cups graham flour sifted with 2 teaspoons baking powder. If all graham flour is not liked use 3 cups graham and 1 cup white flour. Stir well, put into well greased tins, let stand 2 hours to rise, and then bake. — [E. T., N. Y.
Steamed Brown Bread I
To 1 cup white flour add 1 cup graham flour, ¾ cup yellow corn meal, 1 teaspoon soda dissolved in 1½ cups sour milk, 1¾ cup molasses, and pinch salt. Steam 2¾ hours, then put in the oven about 5 minutes. — [Mrs. J. W. Van B., Wis.
Steamed Brown Bread II
To 3 cups sifted graham flour add 1 cup corn meal, ¾ cup sugar, 1 cup molasses, 2 cups buttermilk in which dissolve 2 teaspoons soda, ½ teaspoon salt, and lastly 2 cups seeded raisins dredged with flour. Put into 1-lb baking powder cans well greased, filling a little over half full. Steam 3 hours. — [A. C, Pa.
BROWN AND BRAN BREAD 27
Steamed Brown Bread III
To 2 cups corn meal add 2 cups rye meal, ¾ cup molasses and 1 heaping teaspoon salt. Mix well and then stir in 3 cups boiling hot water. When smooth add 1 cup sour milk in which 1 teaspoon soda has been dissolved, and then add 2 cups sifted graham flour. Mix well, steam 4 hours, and then bake ½ hour. — [Mrs. C. E. W., Mass.
Bran Bread
Sift and mix together 4 cups wheat bran, 2 cups wheat flour, 1 teaspoon soda and ½ teaspoon salt, then add 4 cups sour milk and 1 cup molasses. Turn into well greased bread pans and bake in moderately hot oven about 1 hour. — [Mrs. A. M., Ct.
Currant Bread
Records on this page
Oat Meal Bread IBaked Brown Bread ICurrant BreadNew England Corn BreadBarley BreadBaked Brown Bread IISteamed Brown Bread IBran BreadCorn Bread (No Eggs)