This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
4 cups rye meal 2 cups corn meal 1 tablespoon soda
1 teaspoon salt 1 cup molasses 4 cups sour milk
Mix the dry ingredients thoroughly, add the molasses; then the milk. Beat well. Put into a mould which has been greased. Cover tightly. Cook over steam 6 hours, then remove cover, and dry in the oven for a few minutes. Serves 20. See - Steamed mixtures.
1 cup graham flour 3/4 cup wheat flour 1/2 teaspoon salt 1/2 teaspoon soda
2 tablespoons molasses
1 cup sour milk
Mix and sift the dry ingredients. Add molasses to well-beaten egg and add to dry ingredients. Add sour milk slowly, and beat thoroughly. Turn into a well-greased pan and bake in a hot oven 30 minutes. Serves 6.
4 cups flour
1 cup sugar
6 teaspoons baking powder
1 cup milk
1 cup chopped nut meats Salt
Mix and sift the dry ingredients. Add egg and milk, making a soft dough as for baking powder-biscuits. Add nuts and turn into loaf pans which have been well-greased. Let stand 20 minutes. Bake in a moderately hot oven 30 to 45 minutes. Makes two loaves.
2 tablespoons oleomargarine or other fat 1/4 cup sugar
1 egg 1/2 cup milk
1 1/2 cups flour
3 teaspoons baking powder 1/4 teaspoon salt
Cream the fat, add the sugar and the egg, well-beaten, then add the dry ingredients and the milk alternately to make a cake batter. Bake in a well-greased, round cake tin 25 to 30 minutes.
After the bread is well risen, sprinkle the top with 1/4 cup brown sugar 1 teaspoon cinnamon Continue baking until done.
Serves 6 to 8.
2 tablespoons oleomargarine 2 tablespoons flour
2 cups flour
4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 1/4 teaspoon nutmeg grating
4 tablespoons butter
1 cup milk, or enough to make a soft dough 1/2 cup currants 1/2 cup raisins
Mix and sift the flour, baking powder, salt, sugar, and nutmeg twice, chop in fat till very fine. Add the beaten egg to one-half cup milk and mix lightly with flour and fat, using just enough to form a soft dough. Add the raisins and currants which have been well washed, dried, and lightly floured. Bake in a buttered loaf pan 40 to 50 minutes in a moderate oven. Serves 8 to 10.
2 cups milk or water
(scalded) 2 teaspoons salt 2 teaspoons sugar 1 tablespoon lard or butter
1/4 cake compressed yeast (1 cake if set in morning)
1/4 cup water (lukewarm) Flour
Put the hot water or milk, salt, sugar, and fat into a bowl: when lukewarm add the yeast softened in the lukewarm water then the flour gradually, and when stiff enough to handle turn dough out on floured board and knead until soft and elastic (20 minutes). Return dough into the bowl, moisten cover and let it rise in a warm place until double its bulk; then knead slightly, divide into loaves, or shape into biscuits, cover and let rise in the pan in which they are to be baked unti. double in bulk, and bake 50 to 60 minutes. (2 loaves).
Time required for making bread, if 1 yeast cake is usee - 6 hours