Page:The Boston cooking-school cook book (1910).djvu/86

 New England Brown Bread

1-1/2 cups stale bread 3-1/4 cups cold water 3/4 cup molasses 1-1/2 teaspoons salt Rye meal            } Granulated corn meal } 1-1/2 cups Graham flour        } each 3 teaspoons soda

Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours.

Indian Bread

1-1/2 cups Graham flour 1 cup Indian meal 1/2 tablespoon soda 1 teaspoon salt 1/2 cup molasses 1-2/3 cups milk

Mix and steam same as Boston Brown Bread.

Steamed Graham Bread

3 cups Arlington meal 1 cup flour 3-1/2 teaspoons soda 1 teaspoon salt 1 cup molasses (scant) 2-1/2 cups sour milk

Mix same as Boston Brown Bread and steam four hours. This bread may often be eaten when bread containing corn meal could not be digested.

Parker House Rolls

2 cups scalded milk 3 tablespoons butter 2 tablespoons sugar 1 teaspoon salt 1 yeast cake dissolved in 1/4 cup lukewarm water Flour

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one-half cups). Let rise again, toss on slightly floured board, knead, pat, and roll out to one-third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over one-half of each piece with