Harper's cook book encyclopædia

Boston Brown Bread. —Sift and mix a pint each of Graham flour, white flour, and corn meal. Scald these by pouring on them two cups of boiling water. In a pint of slightly warmed milk dissolve an even teaspoonful each of salt and bakingsoda, then stir in a cup of molasses. Pour this mixture into the wet meal and flour, beat hard for some minutes, then pour the batter into a greased mould with a closely fitting cover. Steam for at least three hours. When done, turn the bread from the mould and set in the oven for ten minutes, or until dry on the outside. Bran Bread (with yeast).— Take a sponge of wheat flour ; when it is light, add salt and a small quantity of molasses, stirring in bran flour with a spoon until it is quite stiff. Let it rise, and bake a little longer than the same-sized wheat loaf. Brown Bread. — To two quarts of corn meal allow a teacupful of boiling water, one quart of Graham flour, four table-spoonfuls of strong hop yeast, one table-spoonful of salt, one teacupful of molasses, and one quart of lukewarm water. Scald one quart of the corn meal with the boiling water ; add the lukewarm water, and then stir in gradually the other quart of meal and the Graham flour; add the other ingredients, the yeast last, and set to rise. When light, bake in a quick oven. Corn Bread. — In winter, a nice corn bread, very digestible, can be made with snow. Take about a quart of meal ; into this stir well half a teaspoonful of soda, and a tablespoonful of good suet lard ; add a teaspoonful of salt. Stir in a quart of light, clean snow, doing it in a cool place, where the snow will not melt. Bake it about forty minutes in a rather quick oven. The cake should be broken, not cut. Corn Bread (No. 1). — One cup each of corn meal (white or yellow) and of wheat flour, half-cup of white sugar, two table-spoonfuls of butter, two eggs, one cup of milk, two small teaspoonfuls of baking-powder, one saltspoonful of salt. Rub butter and sugar together, add the beaten eggs, the milk, and last the corn meal and flour, with which have been sifted the salt and baking-powder. This quantity will make two small loaves, or about a dozen muffins, and will be liked by all who care for a rather sweet corn bread. It is very good if Corn Bread Graham Bread a cup of cream is used in place of the milk. In that case the butter is omitted and only one egg used. Corn Bread (No. 2). — Three eggs, one full pint of milk, one table-spoonful of melted butter, one table-spoonful of sugar, two cups of white corn meal, one cup of wheat flour, two teaspoonfuls of baking-powder, one scant teaspoonful of salt. Mix as directed in preceding recipe and bake in a loaf. In this, and all sorts of corn bread, grease the mould carefully with lard or dripping. Butter is more likely to allow the bread to stick fast and burn. This bread, too, may be baked in small pans. If baked in a loaf, the knife should be held upright in cutting it.