The international cook book

2 cups milk % cup molasses yi cup brown sugar i teaspoon soda 14. teaspoon salt i cup walnuts (chopped) Mix dry ingredients. Add chopped walnuts. Mix molasses and milk. Combine liquid and dry ingredients. Pour into RECIPES 89 greased bread pan. Let stand fifteen minutes. Bake one hour in moderate oven (350° F.). Steamed Graham Bread 3 cups graham floxir i cup flour 3K teaspoons soda i teaspoon salt 2^ cups sour milk 2 tablespoons sugar ]/2 cup dates (cut fine) Mix dry ingredients, add dates. Add sour milk to dry in- gredients, ^lix smooth. Put into greased tins. Cover. Steam two hours. Steamed Raisin Bread 2 cups flour ^ cup raisins 3 teaspoons baking powder 2 tablespoons shortening I egg y2 teaspoon salt yi. cup sugar ^ cup milk Mix and sift the dry ingredients. Cut in the shortening. Add raisins. Beat egg with milk. Add to dry ingredients. Place in greased bowl, cover with greased paper, and steam for one hour. Com Bread I cup flour 2 tablespoons shortening 5 teaspoons baking powder % cup sugar ^ teaspoon salt i cup com meal I cup milk I egg Mix and sift dry ingredients. Add corn meal. Add milk to well-beaten egg. Combine with dry ingredients. Add melted shortening. Mix thoroughly. Bake in a shallow pan thirty minutes in moderate oven (350° F.). Spoonbread I pint milk 3 eggs I teaspoon salt yi cup com meal I teaspoon baking powder Heat milk to boiling point. Add corn meal and cook five minutes. Cool slightly. Add baking powder, salt, and eggs. 90 THE INTERNATIONAL COOK BOOK Pour into shallow grccised dish. Bake in hot oven (425° F.) for thirty minutes. Spider Com Bread ^ cup com meal i teaspoon baking powder y^ cup flour I egg 2 tablespoons sugar i cup sweet milk I teaspoon salt y^ cup sour milk y teaspoon soda 2 tablespoons butter Sift together the dry ingredients. Add beaten egg to one-half cup sweet milk, then add the sour milk. Combine dry and liquid ingredients. Melt butter in small fr^dng pan, turn in mixture, and pour second half of sweet milk over this without stirring. Bake twenty-five minutes in moderate oven (350° F.). Serve hot. Com Meal Gems I cup milk 2 eggs I tablespoon shortening X cup sugar y teasp)oon salt X cup flour y cup com meal 2 teaspoons baking powder Scald milk, add butter and salt, and stir in corn meal. Stir and let thicken a few moments, then cool, add weU-beaten eggs, and sugar, flour, and baking powder sifted together. Turn into hot buttered muffin pan and bake fifteen minutes in hot oven (400" F.). Fancy Yeast Dough 4>^ cups sifted flour Yi cup sugar i^ cups scalded milk 2 cakes compressed yeast (cool to lukewarm) y cup butter I tablespoon salt 3 eggs Cnmible yeast into a bowl, add the milk, and stir until yeast is dissolved. Add sugar, beaten eggs, salt, and flour. MLx well, then add the melted butter and mix thoroughly. Turn out on floured board and knead to a smooth dough. Put into greased bowl. Let stand until double in bulk. Knead down and allow it to rise about forty-five minutes. Use for fancy breads. RECIPES 91 Butterscotch Bread