The white ribbon cook book

The simplest way of making bread in small quantities is as follows: Take 3½ lb. of white flour, and, while in a dry state, mix in thoroughly a small teaspoonful baking-powder and a pinch of salt. Then add about a quarter of a pint of milk and water, or water alone; knead it as quickly as possible, and put immediately into a very hot oven; the whole secret of making light bread after this fashion lies in attention to these last rules. If the oven is well heated, it will rise almost directly, and it should be baked until the outside is quite crisp and hard. I generally knead mine into the desired shape, but they can be baked in tins if preferred. For brown bread, I use three parts of brown and one of white flour, and a little extra baking-powder; also adding a little more water, if necessary, to mix it. Rice and Wheat Bread — One lb. rice, 2 quarts water, 4 lbs. flour, 4 large spoonfuls yeast, salt. Simmer 1 lb. rice in 2 quarts water till it becomes perfectly soft; when it is of a proper warmth, mix it extremely well with 4 lbs. flour, and yeast and salt as for other bread; of yeast 148 White Ribbon Cook Book. about 4 large spoonfuls; knead it extremely well; then set it to rise before the fire. Some of the flour should be reserved to make up the loaves. If the rice should require more water, it must be added, as some rice swells more than others. French Bread — One-fourth pk. fine flour, yolks of 3 and whites of 2 eggs, salt, 3½ pt. good yeast, 3½ pt. milk. With ½ pk. fine flour mix the yolks of 3 and whites of 2 eggs, beaten and strained, a little salt, ½ pt. of good yeast, that is not bitter, and as much milk, made a little warm, as will work into a thin, light dough; stir it about, but don't knead it; have ready 3 wooden quart dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick. Rasp when done. Sago Scones — Take a teacupful of sago and soak in cold water, put it on with 1 qt. sweet milk, let it boil till quite dissolved, stirring occasionally; add a little salt, then pour out on the baking-board and let it lie till cold. Mix up with flour, taking care not to make it too stiff; roll out quite thin, cut to the size wanted, and bake. Brown Bread — One pt. com meal, 1 pt. rye flour, 1 tablespoonful brown sugar, 1 teaspoonful salt, 2 teaspoonfuls baking-powder, 1 tablespoonful lard, ^ pt. milk. Sift together the above ingredients, excepting the lard and milk; rub into the mixture the lard and add the milk. Mix into a batter-like cake and bake 1 hour. Protect it with brown paper if it should brown too fast at first. Boston Brown Bread — One and one-half cups yellow cornmeal, 1 cup rye flour, 1 cup Graham flour, 1 cup New Orleans molasses, 2 full teaspoonfuls baking-powder and a little salt. Bread and Cakes. 149 Mix all to a consistency of a thick batter with either milk or water, pour into a buttered mold or tin pail, and steam in boiling water 4 hours. Rye Bread — Two cups Indian meal, scalding water, a small cap of white bread sponge, sugar, salt, a teaspoonful of soda, rye.