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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Graham Bread |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Graham Bread |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
Three cups graham flour after it is sifted (Sperry Graham), 1/2 cup sugar, 2 cups sour milk, 1 level teaspoon soda, I teaspoon salt; mix and put in pan; let rise 2 hours; bake 50 minutes in moderate oven.
- Mrs. H. C. B.
One cup sour milk, 2 cups graham flour (Sperry Graham), 3/4 cup molasses; fill the cup with sugar, 1 teaspoon soda, salt; good half cup or more of seeded raisins or currants; about 1/2 teaspoon baking powder; roll the raisins in a little white flour, steam 1 3/4 hours, then bake long enough to dry off; steam in baking powder or similar cans; put cloth over top of steamer before putting on cover.
- Mrs. Todd.
Two cups buttermilk, 1 teaspoon soda, pinch of salt, scant cup sugar, 2 cups graham (Sperry Graham), 2 cups white flour (Sperry Drifted Snow).
- Mrs. Hetzel.
Four cups graham flour (Sperry Graham), 2 1/2 cups wheat flour (Sperry Drifted Snow), 1 cup brown sugar, 2 eggs, 1 teaspoon salt, 3 cups sour milk, 2 teaspoons soda, 1 cup broken walnuts.
- Prize winner in Chicago Tribune.
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