Here is bread which strengthens man's heart, and, therefore, is called the staff of life. Mathew Henry
BREAD, ROLLS, ETC.
| Fine Bread
Soak the magic yeast cake in a little lukewarm water. Add a little flour to this,and let it stand an hour. Boil the potatoesin 2 quarts water: when soft put through sieveand then set aside to cool in the potato water.Add to this the lard, salt and sugar. About 4 in the afternoon put the liquid inlarge bread riser. Add about 3 quarts of flour,beat thoroughly for at least 10 minutes; now adddissolved yeast to it; let sponge rise until goingto bed and then stiffen. Knead until dough doesnot stick to the hands about 20 to 25 minutes.It will double in size. In morning put in breadpans and let rise one hour or more. Bake inmoderately hot oven one hour. Many persons prefer stiffening the bread inthe morning. In this case set the sponge later inthe evening and allow it to rise all night, stiffeningwith the flour in the morning instead of theevening. Of course this allows the baking to berather late in the day. Mrs. Medill McCormick. |
Excellent Nut Bread
Two cupfuls of white flour (sifted), two cupfuls of graham or entire wheat flour (sifted if one chooses), one-half cup of New Orleans molasses, little salt, two cupfuls of milk or water, one cupful of walnut meats (cut up fine), one teaspoonful of soda dissolved in milk, about two tablespoons melted butter. Let raise 20 minutes. Bake about one hour in moderate oven.
Virginia Batter Bread
Put in double boiler 2 cups of milk and ½ cupof cream. When this reaches boiling point saltto taste. While stirring constantly sift in ½ cupof white corn meal (this is best). Boil 5 minutesstill stirring, then add 1 tablespoon of butter andfrom 2 to 5 well beaten eggs (beaten separately)1 for each person is a good rule. Pour into a greased baking dish and bake ina quick oven until brown like a custard. It mustbe eaten hot with butter and is a good breakfastdish. Mrs. K. W. Barrett. |
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