Page:The White House Cook Book.djvu/268

 244 BREAD.

pint of warm water ; add sufficient Graham flour to make the dough as stiff as can be stirred with a strong spoon ; this is to be mixed at night ; in the morning, add one teaspoonf ul of soda, dissolved in a little water ; mix well, and pour into two medium-sized pans; they will be about half full ; let it stand in a warm place until it rises to the top of the pans, then bake one hour in a pretty hot oven.

This should be covered about twenty minutes when first put into the oven with a thick brown paper, or an old tin cover ; it prevents the upper crust hardening before the loaf is well-risen. If these direc- tions are correctly followed the bread will not be heavy or sodden, as it has been tried for years and never failed.

GRAHAM BREAD. (Unfermented.)

STIR together three heaping teaspoonfuls of baking powder, three cups of Graham flour and one cup of white flour ; then add a large tea- spoonful of salt and half a cup of sugar. Mix all thoroughly with milk or water into as stiff a batter as can be stirred with a spoon. If water is used, a lump of butter as large as a walnut may be melted and stirred into it. Bake immediately in well-greased pans.

BOSTON BROWN BREAD.

ONE pint of rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh ; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast. Mix into as stiff a dough as can be stirred with a spoon, using warm water for wetting. Let it rise several hours, or over night ; in the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water; beat it well and turn it into well-greased, deep bread-pans, and let it rise again. Bake in a moderate oven from

three tO four hours. Palmer House, Chicago.

BOSTON BROWN BREAD. (Unfermented.)

ONE cupful of rye flour, two cupfuls of corn meal, one cupful of white flour, half a teacupful of molasses or sugar, a teaspoonful of salt. Stir all together thoroughly, and wet up with sour milk; then add a level teaspoonful of soda dissolved in a tablespoonful of water. The same can be made of sweet milk by substituting baking powder for soda. The batter to be stirred as thick as can be with a spoon, and turned into well-greased pans.

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