Brown sugar, 1 pound. Cinnamon, 1 tablespoon. Prunes, 1 pound. Cloves, 1 tablespoon. Dried apples, 1 pound. Sweet anise, 2 tablespoons. Dried pears, 1 pound. Lemon, 1. Citron, y± pound. Flour. Almonds, 14 pound. Yeast, 1 cake✪ Fruit Bread. Cook each dried fruit separately. Stone prunes when cold. Dissolve yeast in juice of cooked fruits and add enough flour to make a sponge. Let rise, then add fruit and nuts, all chopped, siuar and spices. Make stiff by adding more flour and let rise again. Mold into loaves, let rise until light and bake. 20 BREAD AND MUFFINS. QUICK BUTTERMILK BREAD. Flour, 1 pint. Baking powder, 1 teaspoon. Salt, 1 teaspoon. Soda, 1 teaspoon. Buttermilk, 1 cup✪ Quick Buttermilk Bread. Sift dry ingredients and stir in the buttermilk. Make into a loaf and bake in a moderate oven % of an hour. BROWN BREAD. Rye meal, 1 cup. Milk, 2 cups. Cornmeal, 2 cups. Molasses, 1 cup. Salt, 14 teaspoon. Egg, 1. Soda, 1 teaspoon. Raisins, 1 cup. Sift together dry ingredients, add milk, molasses and egg well beaten. Stir in raisins whole or cut up. Steam for 4 hours in closely covered buttered mold. Keep water boiling constantly. 8. W. E., Wollaston. NUT BISCUITS. Pastry flour, 1 quart. Shortening, 4 tablespoons. Salt, 1 teaspoon. Cold water. Baking powder, 4 teaspoons. Chopped nuts. Brown sugar.✪ Nut Biscuits Sift dry ingredients, rub in shortening and add enough cold water to make a dough to roll out. Roll % inch thick and spread thickly with a mixture of chopped nuts and brown sugar. Roll sheet up like a jelly roll and cut in slices. Bake round side down on a buttered sheet in a hot oven. Patty Pans. STEAMED RAISIN BREAD. Cornmeal, 1 cup. Baking soda, 14 teaspoon. Sour milk, 1 cup. Baking powder, 2 teaspoons. Salt, 1 teaspoon. Graham flour, 2 cups. Molasses, % cup. Sultana raisins. 1 cup✪ Steamed Raisin Bread. Scald cornmeal with sufficient hot water to moisten it well. When cool add remaining ingredients in order given, sifting flour, soda and baking powder together. Steam in a buttered, covered mold for 2y2 hours. BREAD AND MUFFINS. 21 POTATO BREAD. Mashed potato, 3 cups. Milk, 2 cups. Salt, 1 teaspoon. Yeast cake, y2. Flour, 9 cups✪ Potato Bread. Have the potatoes finely mashed and with no lumps. Add the salt and 1 cup of the milk. Beat until light and white. In the second cup of milk dissolve the yeast cake and add. Sift in flour gradually. Let dough rise until light, cut it down and let rise again. Place on the molding board and shape into 2 loaves, let rise again and bake 1 hour. SOUTHERN SPOON BREAD. Butter, 1 tablespoon. Milk, 2 cups. Hominy or rice, 2 cups. White cornmeal, 1 cup. Eggs, 2 or 3. Salt, a dash✪ Southern Spoon Bread. Mix butter with hominy or rice, which should be fresh and boil- ing hot. Add the eggs beaten and, very slowly, the milk, stirring all the time. Lastly add cornmeal and salt. The mixture should be of the consistency of pancake batter. Turn into a deep dish and bake % of an hour. Serve hot with a spoon from the dish in which it was baked. Butter liberally. R. E. L. SCOTCH SHORTBREAD. (1) Butter, 1 cup. Powdered sugar, y2 cup. Pastry flour, 2 cups✪ Scotch Shortbread (1). Knead all together thoroughly and roll out to i/o-inch thick- ness. Cut in squares or triangles, crimp edges and bake until light brown. New Machar, Dorchester. SCOTCH SHORTBREAD. (2) Butter, % pound. Powdered sugar, 1 pound. Flour, 1 pound. Cinnamon, 1 tablespoon. Eggs, 3✪ Scotch Shortbread (2).

AI-modernized reading of the original text

Brown sugar, 1 pound. Cinnamon, 1 tablespoon. Prunes, 1 pound. Cloves, 1 tablespoon. Dried apples, 1 pound. Sweet anise, 2 tablespoons. Dried pears, 1 pound. Lemon, 1. Citron, y± pound. Flour. Almonds, 14 pound. Yeast, 1 cake. Cook each dried fruit separately. Stone prunes when cold. Dissolve yeast in juice of cooked fruits and add enough flour to make a sponge. Let rise, then add fruit and nuts, all chopped, sugar and spices. Make stiff by adding more flour and let rise again. Mold into loaves, let rise until light and bake. QUICK BUTTERMILK BREAD. Flour, 1 pint. Baking powder, 1 teaspoon. Salt, 1 teaspoon. Soda, 1 teaspoon. Buttermilk, 1 cup. Sift dry ingredients and stir in the buttermilk. Make into a loaf and bake in a moderate oven 3/4 of an hour. BROWN BREAD. Rye meal, 1 cup. Milk, 2 cups. Cornmeal, 2 cups. Molasses, 1 cup. Salt, 1/4 teaspoon. Egg, 1. Soda, 1 teaspoon. Raisins, 1 cup. Sift together dry ingredients, add milk, molasses and egg well beaten. Stir in raisins whole or cut up. Steam for 4 hours in closely covered buttered mold. Keep water boiling constantly. 8. W. E., Wollaston. NUT BISCUITS. Pastry flour, 1 quart. Shortening, 4 tablespoons. Salt, 1 teaspoon. Cold water. Baking powder, 4 teaspoons. Chopped nuts. Brown sugar. Sift dry ingredients, rub in shortening and add enough cold water to make a dough to roll out. Roll 1/2 inch thick and spread thickly with a mixture of chopped nuts and brown sugar. Roll sheet up like a jelly roll and cut in slices. Bake round side down on a buttered sheet in a hot oven. Patty Pans. STEAMED RAISIN BREAD. Cornmeal, 1 cup. Baking soda, 1/4 teaspoon. Sour milk, 1 cup. Baking powder, 2 teaspoons. Salt, 1 teaspoon. Graham flour, 2 cups. Molasses, 3/4 cup. Sultana raisins. 1 cup. Scald cornmeal with sufficient hot water to moisten it well. When cool add remaining ingredients in order given, sifting flour, soda and baking powder together. Steam in a buttered, covered mold for 2 1/2 hours. POTATO BREAD. Mashed potato, 3 cups. Milk, 2 cups. Salt, 1 teaspoon. Yeast cake, 1/2. Flour, 9 cups. Have the potatoes finely mashed and with no lumps. Add the salt and 1 cup of the milk. Beat until light and white. In the second cup of milk dissolve the yeast cake and add. Sift in flour gradually. Let dough rise until light, cut it down and let rise again. Place on the molding board and shape into 2 loaves, let rise again and bake 1 hour. SOUTHERN SPOON BREAD. Butter, 1 tablespoon. Milk, 2 cups. Hominy or rice, 2 cups. White cornmeal, 1 cup. Eggs, 2 or 3. Salt, a dash. Mix butter with hominy or rice, which should be fresh and boiling hot. Add the eggs beaten and, very slowly, the milk, stirring all the time. Lastly add cornmeal and salt. The mixture should be of the consistency of pancake batter. Turn into a deep dish and bake 3/4 of an hour. Serve hot with a spoon from the dish in which it was baked. Butter liberally. R. E. L. SCOTCH SHORTBREAD. (1) Butter, 1 cup. Powdered sugar, 1/2 cup. Pastry flour, 2 cups. Knead all together thoroughly and roll out to 1/8-inch thickness. Cut in squares or triangles, crimp edges and bake until light brown. New Machar, Dorchester. SCOTCH SHORTBREAD. (2) Butter, % pound. Powdered sugar, 1 pound. Flour, 1 pound. Cinnamon, 1 tablespoon. Eggs, 3.

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Brown BreadFruit BreadQuick Buttermilk BreadNut BiscuitsSteamed Raisin BreadPotato BreadSouthern Spoon BreadScotch Shortbread (1)Scotch Shortbread (2)

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