Page:The Boston cooking-school cook book (1910).djvu/85

 Rye Bread

1 cup scalded milk 1 cup boiling water 1 tablespoon lard 1 tablespoon butter 1/3 cup brown sugar 1-1/2 teaspoons salt 1/4 yeast cake dissolved in 1/4 cup lukewarm water 3 cups flour Rye meal

To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.

Date Bread

Use recipe for Health Food Muffins (see p. 67). After the first rising, while kneading, add two-thirds cup each of English walnut meats cut in small pieces, and dates stoned and cut in pieces. Shape in a loaf, let rise in pan, and bake fifty minutes in a moderate oven. This bread is well adapted for sandwiches.

Boston Brown Bread

1 cup rye meal 1 cup granulated corn meal 1 cup Graham flour 3/4 tablespoon soda 1 teaspoon salt 3/4 cup molasses 2 cups sour milk, or 1-3/4 cups sweet milk or water

Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon-mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water.