One-half pint oatmeal. 1^ pints Dousmans Best Patent flour, lA teaspoon salL
2 teaspoons Koval Baking Powder, ^^ pint in. k. Boil oatmeal m 1^2 P^t of
slightly salted water for 1 hour. Add milk and let coo : then idace in boul. Sle^e
Jo^-ther flour, salt and baking ix.wder and add. Mix thoroughly until smooth and
bake 45 minutes in a Jewel Bange.
Oatmeal Brown Bread.
Mix a pint of rolled oats, a pint ot rolled wheat, halt a pint of f ^>^^'''^|^;|' >^:
low cornmeal, half a pint of whole wheat flour and one teaspoonful of salt. Dissohe
^6 vSUPERTOR COOK BOOK
a teaspoon fill of Ijicarlioiiatc of soda in "3 tahk'spooji fills of wai'iu Avaicr; add it to
lialf a pint of Xew Orleans molasses; stir and add this to a pint of thick, sonr milk;
mix witli drv ingredients. Ponr in a greased l3rown-l)read mould, and l)oil or steam
continuously for 4 hours.
Brown Bread.
Two cups sweet milk. 1 cup sour milk. 1 heaping cii|.) eornmeal, 1 ]iea])ing cuj;
rye flour. 1 heaping cup graliain ilour, 1 heaping teaspoon of soda, i/. cup of mo-
lasses, 1 cup of raisins, or raisins and currants, floured,- 1 heaping teaspoon of salt.
Steam 3 hours in covered tins. Stand in oven in JcAvel Kange 10 ininutes to dry out.
^[rs. Minnie B. Tillson.
Brown Bread.
One-half cup molasses, Y2 ^'^M' ^"^i^" itiilk, 1 cup t-onimcnl, ^ cup graham ilour.
•■54 cup wheat flour, 1 cup raisins, ^li.v well, then add 1 cu]) of sweet milk in which
a teaspoon of soda lias keen dissolved. Steam ;? hours. ]\Ii!S. D. D. IiAxdall.
Brow^n Bread.
One pint of yellow eornmeal, 1 pint of graham flour, 3 cups of sour milk, 2 tea-
spoons of soda, 1 cup of molasses. Steam 3 hours. Mrs. D. Caimpbell.
Brow^n Bread.
One egg, 1/2 cup lirown sugar, Y2 cup molasses, 2 cups sweet milk and 3 tea-
spoons leaking powder (or 2 cu])s sour milk and two teaspoons soda), 'Sy^ cujjs of
graham flour, 1 scant teaspoon salt. Bake from Yj to 1 hour in a Jewel Range.
Brow^n Bread with Raisins.
Sift 1 cupful each of eornmeal, rye meal and entire wlicat flour: add 1 iea-
spoonful of salt, 21/^ of soda, 2 of melted butter, 1% cupfuls of water, ^/i of a cupful
of molasses, a few raisins. Beat, turn into a mould and steani 4 hours. Decorate
with bunches of raisins.
Steamed Brown Bread.
One cup wheat flour, 2 cups graham flour, 1 cu]) New Orleans molasses, 1 cup
sour milk, 1 teaspoonful soda. Steam 2 hours. Bake 10 minutes in Jewel Range.
Mrs. Shaddick.
Steamed Bro\vn Bread.
One cup sour milk, 2 cups graham flour, I/2 cup molasses, V2 cup raisins, 1 tea-
spoonful soda, 1/2 teaspoonful salt. Steam IVo hours. Mrs. M. E. Lamb.
Steamed Brown Bread.
Two cups graham flour, 1 cup sour milk, 1 teaspoon soda, % cup molasses, 1
cup raisins and y^ cup chopped nuts. Steam VA hours. Mrs. D. D. Randall.
Brow^n Bread Baked.
Two and one-half cups Graham flour, % cup eornmeal. % cup molasses, 2I/2
cups sour milk, 1 teaspoon soda, 1 egg. Bake in a Jewel Range.
Mrs. D. D. Randall.
Entire Wheat Bread.
One cpiart entire wheat flour, 1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons
of Royal Baking PoAvder. Mix all together; add sufficient liquid — Avater, milk or
equal portions of each. Turn at once into a greased tin and bake 1 hour h^ a JcAvel
Range.
Corn Bread.
One tablespoon sugar^ 1 cup sweet milk, 1 cup eornmeal, 1 cup Dousman's Best
SrPl':KIOR COOK liOOK 67 ✪ Oatmeal Bread
Page 45 · 5 recipe records on this page
Presented as published in 1905. 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
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One-half pint oatmeal. 1^ pints Dousmans Best Patent flour, lA teaspoon salL
2 teaspoons Koval Baking Powder, ^^ pint in. k. Boil oatmeal m 1^2 P^t of
slightly salted water for 1 hour. Add milk and let coo : then idace in boul. Sle^e
Jo^-ther flour, salt and baking ix.wder and add. Mix thoroughly until smooth and
bake 45 minutes in a Jewel Bange.
Oatmeal Brown Bread.
Mix a pint of rolled oats, a pint ot rolled wheat, halt a pint of f ^>^^'''^|^;|' >^:
low cornmeal, half a pint of whole wheat flour and one teaspoonful of salt. Dissohe
^6 vSUPERTOR COOK BOOK
a teaspoon fill of Ijicarlioiiatc of soda in "3 tahk'spooji fills of wai'iu Avaicr; add it to
lialf a pint of Xew Orleans molasses; stir and add this to a pint of thick, sonr milk;
mix witli drv ingredients. Ponr in a greased l3rown-l)read mould, and l)oil or steam
continuously for 4 hours.
Brown Bread.
Two cups sweet milk. 1 cup sour milk. 1 heaping cii|.) eornmeal, 1 ]iea])ing cuj;
rye flour. 1 heaping cup graliain ilour, 1 heaping teaspoon of soda, i/. cup of mo-
lasses, 1 cup of raisins, or raisins and currants, floured,- 1 heaping teaspoon of salt.
Steam 3 hours in covered tins. Stand in oven in JcAvel Kange 10 ininutes to dry out.
^[rs. Minnie B. Tillson.
Brown Bread.
One-half cup molasses, Y2 ^'^M' ^"^i^" itiilk, 1 cup t-onimcnl, ^ cup graham ilour.
•■54 cup wheat flour, 1 cup raisins, ^li.v well, then add 1 cu]) of sweet milk in which
a teaspoon of soda lias keen dissolved. Steam ;? hours. ]\Ii!S. D. D. IiAxdall.
Brow^n Bread.
One pint of yellow eornmeal, 1 pint of graham flour, 3 cups of sour milk, 2 tea-
spoons of soda, 1 cup of molasses. Steam 3 hours. Mrs. D. Caimpbell.
Brow^n Bread.
One egg, 1/2 cup lirown sugar, Y2 cup molasses, 2 cups sweet milk and 3 tea-
spoons leaking powder (or 2 cu])s sour milk and two teaspoons soda), 'Sy^ cujjs of
graham flour, 1 scant teaspoon salt. Bake from Yj to 1 hour in a Jewel Range.
Brow^n Bread with Raisins.
Sift 1 cupful each of eornmeal, rye meal and entire wlicat flour: add 1 iea-
spoonful of salt, 21/^ of soda, 2 of melted butter, 1% cupfuls of water, ^/i of a cupful
of molasses, a few raisins. Beat, turn into a mould and steani 4 hours. Decorate
with bunches of raisins.
Steamed Brown Bread.
One cup wheat flour, 2 cups graham flour, 1 cu]) New Orleans molasses, 1 cup
sour milk, 1 teaspoonful soda. Steam 2 hours. Bake 10 minutes in Jewel Range.
Mrs. Shaddick.
Steamed Bro\vn Bread.
One cup sour milk, 2 cups graham flour, I/2 cup molasses, V2 cup raisins, 1 tea-
spoonful soda, 1/2 teaspoonful salt. Steam IVo hours. Mrs. M. E. Lamb.
Steamed Brown Bread.
Two cups graham flour, 1 cup sour milk, 1 teaspoon soda, % cup molasses, 1
cup raisins and y^ cup chopped nuts. Steam VA hours. Mrs. D. D. Randall.
Brow^n Bread Baked.
Two and one-half cups Graham flour, % cup eornmeal. % cup molasses, 2I/2
cups sour milk, 1 teaspoon soda, 1 egg. Bake in a Jewel Range.
Mrs. D. D. Randall.
Entire Wheat Bread.
One cpiart entire wheat flour, 1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons
of Royal Baking PoAvder. Mix all together; add sufficient liquid — Avater, milk or
equal portions of each. Turn at once into a greased tin and bake 1 hour h^ a JcAvel
Range.
Corn Bread.
One tablespoon sugar^ 1 cup sweet milk, 1 cup eornmeal, 1 cup Dousman's Best
SrPl':KIOR COOK liOOK 67