This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Mix and sift two pounds cornmeal flour and a quarter pound wheat flour in a dishpan, gradually pour one and one-eighth quarts boiling water over and briskly stir with spatula to a tepid point. Briskly beat two fresh eggs in a china vessel with fork for two minutes, add one and a half teaspoons good honey, two teaspoons salt, a tablespoon melted butter (or good melted lard instead), teaspoon lemon essence and three gills lukewarm ferment (No. 3292), then briskly mix all well together for three minutes. Gradually add mixture to flour, sharply stirring while adding, and continue to sharply mix with spatula for thirty minutes. Have a high-edged baking pan greased all around with a tablespoon melted lard, transfer batter to pan, cover with a piece of paper and place in a temperature of 80 degrees for two hours to rise.
Remove paper, then set pan in oven to bake until a nice light brown colour on top, which will take about one hour, turning pan two or three times meanwhile. Remove, cut bread into pieces of any desired shape and serve with butter on a hot dish in folded napkin.
Left-over bread can be heated up in oven and served again, as it will keep in good condition for two or three days.
Place two pounds sifted cornmeal and a quarter pound sifted wheat flour in a dishpan, sprinkle over one and one-eighth quarts boiling milk and briskly stir with the spatula until tepid. Beat in a bowl for two minutes three fresh eggs with a fork, add two teaspoons salt, three teaspoons fine sugar, a teaspoon orange-flower water, tablespoon good melted butter and three gills lukewarm ferment (No. 3292). Whisk the whole well together for three minutes, add to flour and sharply mix with spatula for thirty minutes. By that time it will be of a smooth, consistent dough. Thoroughly grease a high-edged roasting pan with a tablespoon good melted lard, transfer dough into pan, cover with a piece of paper and lay in a temperature of 80 degrees for two hours to rise, remove covering and set to bake for about an hour, or until a nice golden colour. Avoid opening oven door for twenty minutes, after that turn pan around two or three times, remove, cut into any desired shape and serve on hot dish with a folded napkin.