Favorite Bread. — To a pint of new milk, add a pint of water,
an ounce of compressed yeast, a teaspoon of salt, and flour to make
a thin batter✪ Favorite Bread. Stir well, and let stand for an hour to rise, then work
in flour until the dough is the proper consistency for bread. When
very light, which will be in about three hours, divide and mold into
loaves, and set to rise in the bread pans, or shape into Victoria
rolls and set to rise. For Crescenti, milk alone should be used as
wetting, and a quarter of a pound of lard to each quart of milk
worked into the dough which is prepared the same as for Favorite
bread. When the dough is light, roll up and place on thebake-pan
in form of a crescent.
Eice Bread. — Boil pint of rice till soft, and mix it with two
quarts of rice flour or wheat flour. When cool add half teacup
^east, teaspoon salt and enough milk ta make a soft dough✪ Rice Bread. Place
m pans and when risen bake.
BREAD-MAKING. 23
Salt Rising JBread. — Two teacupfuls boiling water poured into
a clean sweet dish — use a tin quart can — in which has been placed
a teaspoon salt. When cooled ^enough to bear to hold the finger in
it, stir in flour enough to make a rather stiff batter, and set it where
it will keep warm ; do this night before baking, about seven or eight
o'clock in the evening. It will keep warm in the oven till midnight.
In the morning set it into a kettle of very warm — not hot water —
and with frequent stirring it will soon be warmed through, when
about half a teaspoonful of saleratus is moistened or dissolved in a
spoonful of warm water✪ Salt Rising Bread and stirred into the batter ; it is then left to
keep warm and rise. When the dish is nearly full, which will be in
two or three hours, the bread pan receives a quantity of flour, into
which put about one quart of very warm water, stirring in some of the
flour first, then pouring in the rising, and stirring together to a thick
batter. Cover this with flour about half an inch thick to help keep
in the heat, and set it in a warm place. In an hour it should be up
light enoueh to mold, and will make three good-sized loaves, which
are Bet bacK in the warm place, to rise again for three-quarters of an
hour at least — sometimes it takes an hour, if molded too stifl*. Then
bake in a well heated oven, aboutforty minutes, though the cook must
use her own judgment, for stoves diner. If the flour is made hy the
roller process, a handful of cannaile thrown in the batter facilitates
the rising very materially.
Sweet Potdto Bread* — Boil three large sweet potatoes, peel and
mash them through a colander with a potato-masher, adding tea-
spoon salt and tablespoon butter ; after tney have been mashed, mix
with them one cup and a half corn meal, a scant cup milk, and one
egg beaten smoot✪ Sweet Potato Breadn ; pour batter into a buttered baking-pan, and
bake in a moderate oven twenty minutes. Use the bread hot with
plenty of butter.
Page 15 · 4 recipe records on this page
Presented as published in 1890. 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
Favorite Bread. — To a pint of new milk, add a pint of water, an ounce of compressed yeast, a teaspoon of salt, and flour to make a thin batter. Stir well, and let stand for an hour to rise, then work in flour until the dough is the proper consistency for bread. When very light, which will be in about three hours, divide and mold into loaves, and set to rise in the bread pans, or shape into Victoria rolls and set to rise. For Crescenti, milk alone should be used as wetting, and a quarter of a pound of lard to each quart of milk worked into the dough which is prepared the same as for Favorite bread. When the dough is light, roll up and place on the bake-pan in form of a crescent.
Rice Bread. — Boil pint of rice till soft, and mix it with two quarts of rice flour or wheat flour. When cool add half teacup yeast, teaspoon salt and enough milk to make a soft dough. Place m pans and when risen bake.
Salt Rising JBread. — Two teacupfuls boiling water poured into a clean sweet dish — use a tin quart can — in which has been placed a teaspoon salt. When cooled enough to bear to hold the finger in it, stir in flour enough to make a rather stiff batter, and set it where it will keep warm ; do this night before baking, about seven or eight o'clock in the evening. It will keep warm in the oven till midnight. In the morning set it into a kettle of very warm — not hot water — and with frequent stirring it will soon be warmed through, when about half a teaspoonful of saleratus is moistened or dissolved in a spoonful of warm water and stirred into the batter ; it is then left to keep warm and rise. When the dish is nearly full, which will be in two or three hours, the bread pan receives a quantity of flour, into which put about one quart of very warm water, stirring in some of the flour first, then pouring in the rising, and stirring together to a thick batter. Cover this with flour about half an inch thick to help keep in the heat, and set it in a warm place. In an hour it should be up light enough to mold, and will make three good-sized loaves, which are Set back in the warm place, to rise again for three-quarters of an hour at least — sometimes it takes an hour, if molded too stifl*. Then bake in a well heated oven, about forty minutes, though the cook must use her own judgment, for stoves differ. If the flour is made hy the roller process, a handful of cornmeal thrown in the batter facilitates the rising very materially.
Sweet Potato Bread* — Boil three large sweet potatoes, peel and mash them through a colander with a potato-masher, adding teaspoon salt and tablespoon butter ; after tney have been mashed, mix with them one cup and a half corn meal, a scant cup milk, and one egg beaten smooth ; pour batter into a buttered baking-pan, and bake in a moderate oven twenty minutes. Use the bread hot with plenty of butter.
Records on this page
Favorite BreadRice BreadSalt Rising BreadSweet Potato Bread