Harper's cook book encyclopædia

Corn Batter Bread. — Sift the corn meal, and to a teacupful of it allow twice the quantity of sweet milk — namely, one pint. Beat up two eggs very light (one egg will do at scarce seasons), add half a teaspoonful of salt, and to this beaten egg add the meal and milk gradually until everything is well blended. Pour the batter into a baking-dish of suitable size, place it in a well-heated oven, and in about a half-hour it will be ready for table. Corn Bread, Raised. — One pint of milk, made very hot; one and onehalf cups of Indian meal ; half-cup of wheat flour; two eggs, well beaten; one table-spoonful each of butter and white sugar ; salt - spoonful of salt ; half yeast cake, dissolved in warm water. Put the meal in a bowl, pour the scalding milk upon it, and let it stand. When cool, stir in the melted yeast cake, the sugar, and the flour, and set aside to rise. At the end of five or six hours stir in the melted butter, the salt, and the beaten eggs. Beat thoroughly, turn into muffin-pans or a large, shallow tin, and let the bread rise in a warm place for fifteen or twenty minutes before putting into the oven. Bake about twenty minutes and eat hot. Corn and Rice Bread. — Three eggs, whipped light; two cups of milk, two scant cups of Indian meal, one cup of cold, boiled rice, one tablespoonful of butter, one teaspoonful of salt, two teaspoonfuls of bakingpowder. Mix together the eggs, milk, butter, salted meal, and rice, stirring in the baking-powder carefully at the last. Should the mixture seem too thick, thin with a little milk. Bake in muffin-tins in a steady oven, and eat as soon as they are cooked. French Bread. — Make up a quart of flour twelve hours before you wish to use it, with a large table-spoonful of sweet yeast, and milk and water enough to make the dough pliable, and rather softer than for ordinary light bread. Work in a dessertspoonful of butter, and one wellbeaten egg. Set it away to rise, and, when well risen, work it about ten minutes the second time. Make it into a loaf or rolls, and bake as usual. Graham Bread. — To 2 lbs. of Graham flour allow a pint of milk, a pint of water, a wineglassful of molasses, a teaspoonful of salt, half a teaspoonful of soda, and two table-spoonfuls of strong yeast. Beat the yeast, molasses, soda, and salt in lukewarm milk and water. Stir in the flour until too stiff to use a spoon. Knead and bake as usual. Graham Bread (steamed). — Boil one pint of milk, and thicken with Graham flour ; add cold milk enough to make a thin batter, and when cool enough add half a teacupful of hop yeast and a small quantity of syrup molasses. Stir in Graham flour to form a stiff batter. When light, sprinkle a small quantity of fine flour on a board, and work the bread until it ceases to be sticky, being careful not to put on too much flour and get it too stiff and dry ; put it into a round basin that will fit into the steamer, and when light work a very little. Put it into the basin again and set into the steamer. Home-made Bread BREAD, ETC Wheat Bread