SAGO BREAD.--Boil two lbs. of sago in three pints of water until
reduced to a quart, then mix with it half a pint of yeast, and pour
the mixture into fourteen lbs. of flour. Make into bread in the usual
way.
STEAMED BREAD.--Two cups corn meal; 1 cup graham flour; 1/2 cup N. O.
molasses; salt and teaspoonful of soda. Mix soft with sour milk, or
make with sweet milk and Gillett's baking powder. Put in tight mold in
kettle of water; steam three hours or more. This is as nice as Boston
brown bread.
Use this receipt with flour instead of graham; add a cup of beef suet,
and it makes a nice pudding in the winter. Eat with syrup or cream.
BISCUITS.--Mix a quart of sweet milk with half a cup of melted butter;
stir in a pinch of salt, two teaspoonfuls of baking powder and flour
enough for a stiff batter. Have the oven at a brisk heat. Drop the
batter, a spoonful in a place, on buttered pans. They will bake in
fifteen minutes.
CREAM BISCUITS.--Three heaping tablespoons of sour cream; put in a
bowl or vessel containing a quart and fill two-thirds full of sweet
milk, two teaspoons cream tartar, one teaspoon of soda, a little salt;
pour the cream in the flour, mix soft and bake in a quick oven.
FRENCH BISCUITS.--Two cups of butter, two cups of sugar, one egg (or
the whites of two), half a cup of sour milk, half a teaspoon of soda;
flour to roll; sprinkle with sugar.
RYE BISCUITS.--Two cups of rye meal, one and a half cups flour,
one-third cup molasses, one egg, a little salt, two cups sour milk,
two even teaspoons saleratus.
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