Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-greased mold, and steam three and one-half hours. The cover should be greased before being placed on mold. The mold should never be filled more than two-thirds full. A one-pound baking powder box makes the most attractive shaped loaf for steaming; place mold on a trivet in kettle containing boiling water, allowing water to come half-way up around mold; cover closely and steam, adding as needed more boiling water. One cup chopped peanuts and 1 cup of cut dates may be added.
Rice Bread (10)
- Milk, ½ cup
- Sugar, 6 tablespoons
- Fat, 4 tablespoons
- Salt, 1½ teaspoons
- Compressed yeast, ½ cake, softened in ¼ cup liquid
- Boiled rice, 7 cups
- Flour, 8 cups
This proportion makes two loaves of bread.
Scald the milk with sugar, salt, and fat. Let cool until lukewarm and pour over the boiled rice. Add yeast which has been softened in one-quarter cupful warm water. Stir in flour and knead. Let rise until double its bulk. Knead again and put into pans. Let rise until light and bake 50 minutes to one hour in a moderate oven.
The rice should be boiled in a large quantity of boiling water, in order to insure a dry rice. At least eight or ten times as much water as rice should be used.
Eggless Rye Muffins (8)
- Rye flour, 2 cups
- Baking powder, 4 teaspoons
- Salt, ½ teaspoon
- Sugar, 4 teaspoons
- Milk, 1 cup
- Melted butter or other fat, 1 tablespoon