It is
quite essential that it be baked in this sized cake, as it is upon
this that the raising depends. [In this article there are none of the
injurious qualities of either fermented or superfine flour bread;
and it is so palpably wholesome food, that it appeals at once to the
common sense of all who are interested in the subject.]
BROWN BREAD--Take part of the sponge that has been prepared for your
white bread, warm water can be added, mix it with graham flour (not
too stiff).
BOSTON BROWN BREAD.--To make one loaf:--Rye meal unsifted, half a
pint; Indian meal sifted, one pint; sour milk, one pint; molasses,
half a gill. Add a teaspoonful of salt, one teaspoonful of soda
dissolved in a little hot water; stir well, put in a greased pan, let
it rise one hour, and steam four hours.
BOSTON BROWN BREAD.--One and one-half cups of graham flour, two cups
of corn meal, one-half cup of molasses, one pint of sweet milk, and
one-half a teaspoon of soda; steam three hours.
CORN BREAD.--One-half pint of buttermilk, one-half pint of sweet milk;
sweeten the sour milk with one-half teaspoon of soda; beat two eggs,
whites and yolks together; pour the milk into the eggs, then thicken
with about nine tablespoons of sifted corn meal. Put the pan on the
stove with a piece of lard the size of an egg; when melted pour it in
the batter; this lard by stirring it will grease the pan to bake in;
add a teaspoon of salt.
EXCELLENT BREAD.--Four potatoes mashed fine, four teaspoons of salt,
two quarts of lukewarm milk, one-half cake Gillett's magic yeast
dissolved in one-half cup of warm water, flour enough to make a
pliable dough; mold with hands well greased with lard; place in pans,
and when sufficiently light, it is ready for baking.
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