Early in the morning 1 cup of oatmeal porridge, left over from that which had been cooked for breakfast, was placed in a bowl and added gradually 2 cups of scalded, luke-warm milk, 1 tablespoon of a mixture of lard and butter, ¼ cup New Orleans molasses and one Fleischman's yeast cake, dissolved in a little of the milk; stir in about 3 cups of bread flour and stand in a warm place about 1¼ hours to rise; then add 3½ cups more of bread flour and 1 teaspoonful of salt. Stir well with a spoon, and pour into three small bread tins; let rise, when well-risen, bake about ¾ of an hour in a moderately hot oven. This is a delicious and wholesome bread and no kneading is necessary. 1½ cups of the cooked oatmeal might be used, then use less white bread flour when mixing.
NUT AND RAISIN BREAD
- 2 cups buttermilk, or sour milk.
- ½ cup brown sugar,
- 2 cups graham flour.
- 1 cup wheat flour.
- 1 teaspoonful of soda, dissolved in a little of the milk.
- 1 teaspoonful of baking powder, sifted with the wheat flour.
Mix all together, add one cup of seeded raisins, ¼ cup of ground peanuts and ¼ cup chopped walnut meats. Bake in an ordinary bread pan.
"SAFFRON" RAISIN BREAD
For this old-fashioned, "country" bread, set a sponge in the evening, consisting of 1 cup of luke-warm water, 1 Fleischman's compressed yeast cake and 2 tablespoonfuls of saffron water, obtained by steeping ½ tablespoonful of dried saffron flowers in a small quantity of boiling water a short time. Use about 2 cups of flour to stiffen the sponge. Cover bowl containing sponge and stand in a warm place until morning, when add the following: ¾ cup of soft A sugar, ¼ cup lard and ⅛ cup of butter (beaten to a cream); then add one egg. Beat again and add this mixture to the well-risen sponge. Add also ¾ cup of seeded raisins and about 1¾ cups of flour.