Take four quarts of coarse flour, one quart of warm water, one cup of yeast, two tea-spoonfuls of salt, one spoonful of melted lard or butter, two cups of sugar or molasses, and half a tea-spoonful of soda. Mix thoroughly, and bake in pans the same as the bread of fine flour. It is better to be kneaded rather than made soft with a spoon.
Many persons like bread made either of fine or coarse flour, and raised with water only. Success in making this kind depends on the proper quantity of water, quick beating, the heating of very small pans, and very quick baking. There are cast-iron patties made for this purpose, and also small, coarse earthen cups. The following is the rule, but it must be modified by trying:
To one quart of unbolted flour put about one quart, or a little less, of hot water. Beat it very quickly, put it in hot pans, and bake in a hot oven. White flour may be used in place of coarse, and the quantity ascertained by trial. When right, there is after baking little except a crust, which is sweet and crisp.
The Boston or Eastern Brown Bread is made thus: One quart of rye, one quart of corn-meal, one cup of molasses, half a cup of distillery yeast, or twice as much home-brewed; one tea-spoonful of soda, and one tea-spoonful of salt. Wet with hot water till it is stiff as can be stirred with a spoon. This is put in a large brown pan and baked four or five hours. It is good toasted, and improved by adding boiled squash.
This is made with equal parts of rye, corn-meal, and unbolted flour. To one quart of warm water add one tea-spoonful of salt, half a cup of distillery or twice as much home-brewed yeast, and half a cup of molasses., and thicken with equal parts of these three kinds of flour. It is very good for a variety,
Take a quart of warm water, a tea-spoonful of salt, half a cup of molasses, and a cup of home-brewed yeast, or half as much of distillery. Add flour till you can knead it, and do it very thoroughly.
Take one pint of boiling water, one great-spoonful of sweet lard or butter, two great-spoonfuls of sugar; melt them together, and thicken with two-thirds oat-meal and one-third fine flour. When blood-warm, add half a cup of home-brewed yeast and two well-beaten eggs. Mold into small cakes, and bake on buttered tins, or make two loaves.
These are very good for a variety. Stew and strain pumpkins or apples, and then work in either corn-meal or unbolted flour, or both. To each quart of the fruit add two table-spoonfuls of sugar, a pinch of salt, and a cup of home-brewed yeast. If the apples are quite sour, add more sugar. Make it as stiff as can be stirred with a spoon, and bake in patties or small loaves. Children like it for a change.