Boston Brown Bread. — Mix one pint
of rye flour, one quart of corn-meal, one tea-
cupful of Graham flour, half a teacupful of
molasse✪ Graham Breads or brown sugar, a teaspoonful of
salt, and two-thirds of a teacupful of yeast.
Stir this with a spoon into as stiff a dough
as you can, using warm water for wetting.
Let it rise several hours, or over night. In
the morning, or when light, add a teaspoon-
ful of soda dissolved in a spoonful of warm
water ; beat well and turn into well-greased
deep pans, and let it rise again. Bake in a
moderate oven from three to four hours.
Boston Brown Bread (Unfermented) —
Stir thoroughly together, wetting with sour
milk, one cupful of r3^e flour, two cupfuls of
corn meal, one cupful of white flour, half a
teacupful of molasses or sugar, and a tea-
spoonful of salt. Then add a level tea-
spoonful of soda dissolved in a tablespoonful
of water. Sweet milk may be used by sub-
stituting baking-powder for soda. The bat-
ter must be stirred thick with a spoon, and
turned into well-greased pans.
Virginia Brown Bread. — Take a pint
of corn-meal, and thoroughly scald with
boiling water. To this, when cool, add
a pint of light, white bread sponge, mix
well, and add a cupful of molasses, and Gra-
ham flour sufficient to mo✪ Virginia Brown Breadld. When light
bake for an hour and a half in a moderate
oven. The quantities here given will make
two loaves.
Boston Corn Bread, — Take one cupful
of sweet and two of sour milk, two-thirds
cupful of molasses, a cupful of wheat flour,
four cupfuls corn-meal, and a teaspoonful of
soda. Steam for three hours and brown in
the oven a few minutes. If made with sweet
milk and baking powder it is equally good.
Corn Bread. — Beat thoroughly two eggs
— whites and j^olks separately. Mix two heap-
ing cupfuls of Indian meal and one cupful
of flour, adding a teaspoonful of melted lard
and milk enough to make a thin batter.
Put into the flour while yet dry a teaspoonful
THE MODEL COOK BOOK
of soda and two of cream -of- tartar. Put
in the eggs last. Beat very briskh^ Bake
quickly in a buttered mold ; a half hour is
usually time enough. All kinds of corn
bread should be eaten while hot.
Corn Pone. — To one quart of corn meal
mush, add one and one-half pints cold
water ; stir well and add corn meal to make
soft batter. Let stand overnight in a warm
place. In the morning add one cupful but-
termilk, a level teaspoonful soda, one ^^^
beaten light, one tablespoonful salt, three-
fourths cupful sugar, two tablespoon fuls
flour. Add enough meal to make it about
as stiff as common corn bread✪ Corn Pone and bake one
hour and a quarter in a moderate oven.
Johnnie Cake. — Sift into a pan one
quart of Indian meal, and, making a hole in
the middle, pour in a pint of w^arni water,
and add a teaspoonful of salt✪ Johnnie Cake. Mix the
meal and water wdth a spoon into a soft
dough ; then stir very briskly for a quarter
of an hour or more, till it becomes light and
spongy. The dough must next be spread
evenly on a straight, flat board, and the
board be placed nearly upright before an
open fire, with some support to hold it in
position. Bake well ; when done, cut into
squares ; send hot to table, split and buttered.
Page 45 · 5 recipe records on this page
Presented as published in 1901. 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
Boston Brown Bread. — Mix one pint of rye flour, one quart of corn-meal, one teacupful of Graham flour, half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of yeast. Stir this with a spoon into as stiff a dough as you can, using warm water for wetting. Let it rise several hours, or over night. In the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water ; beat well and turn into well-greased deep pans, and let it rise again. Bake in a moderate oven from three to four hours.
Boston Brown Bread (Unfermented) — Stir thoroughly together, wetting with sour milk, one cupful of rye flour, two cupfuls of corn meal, one cupful of white flour, half a teacupful of molasses or sugar, and a teaspoonful of salt. Then add a level teaspoonful of soda dissolved in a tablespoonful of water. Sweet milk may be used by substituting baking-powder for soda. The batter must be stirred thick with a spoon, and turned into well-greased pans.
Virginia Brown Bread. — Take a pint of corn-meal, and thoroughly scald with boiling water. To this, when cool, add a pint of light, white bread sponge, mix well, and add a cupful of molasses, and Graham flour sufficient to mold. When light bake for an hour and a half in a moderate oven. The quantities here given will make two loaves.
Boston Corn Bread, — Take one cupful of sweet and two of sour milk, two-thirds cupful of molasses, a cupful of wheat flour, four cupfuls corn-meal, and a teaspoonful of soda. Steam for three hours and brown in the oven a few minutes. If made with sweet milk and baking powder it is equally good.
Corn Bread. — Beat thoroughly two eggs — whites and yolks separately. Mix two heaping cupfuls of Indian meal and one cupful of flour, adding a teaspoonful of melted lard and milk enough to make a thin batter. Put into the flour while yet dry a teaspoonful
of soda and two of cream -of- tartar. Put in the eggs last. Beat very briskly Bake quickly in a buttered mold ; a half hour is usually time enough. All kinds of corn bread should be eaten while hot.
Corn Pone. — To one quart of corn meal mush, add one and one-half pints cold water ; stir well and add corn meal to make soft batter. Let stand overnight in a warm place. In the morning add one cupful buttermilk, a level teaspoonful soda, one egg beaten light, one tablespoonful salt, threefourths cupful sugar, two tablespoonfuls flour. Add enough meal to make it about as stiff as common corn bread and bake one hour and a quarter in a moderate oven.
Johnnie Cake. — Sift into a pan one quart of Indian meal, and, making a hole in the middle, pour in a pint of warm water, and add a teaspoonful of salt. Mix the meal and water wdth a spoon into a soft dough ; then stir very briskly for a quarter of an hour or more, till it becomes light and spongy. The dough must next be spread evenly on a straight, flat board, and the board be placed nearly upright before an open fire, with some support to hold it in position. Bake well ; when done, cut into squares ; send hot to table, split and buttered.
Records on this page
Graham BreadVirginia Brown BreadCorn PoneJohnnie CakeEnglish Crumpets