Bread Recipes. Part 5

Description

This section is from the book "Mary Jane's Cook Book", by Mary Jane. Also available from Amazon: Mary Jane's Cook Book.

Bread Recipes. Part 5

Potato Bread

Mashed potato, 3 cups. Salt, 1 teaspoon.

Milk, 2 cups. Yeast cake, 1/2.

Flour, 9 cups.

Have the potatoes finely mashed and with no lumps. Add the salt and 1 cup of the milk. Beat until light and white. In the second cup of milk dissolve the yeast cake and add. Sift in flour gradually. Let dough rise until light, cut it down and let rise again. Place on the molding board and shape into 2 loaves, let rise again and bake 1 hour.

Southern Spoon Bread

Butter, 1 tablespoon. Hominy or rice, 2 cups. Eggs, 2 or 3.

Milk, 2 cups.

White cornmeal, 1 cup.

Salt, a dash.

Mix butter with hominy or rice, which should be fresh and boil-ing hot. Add the eggs beaten and, very slowly, the milk, stirring all the time. Lastly add cornmeal and salt. The mixture should be of the consistency of pancake batter. Turn into a deep dish and bake 3/4 of an hour. Serve hot with a spoon from the dish in which it was baked. Butter liberally. R. E. L.

Scotch Shortbread. (1)

Butter, 1 cup.

Powdered sugar, 1/2 cup.

Pastry flour, 2 cups.

Knead all together thoroughly and roll out to 1/2-inch thickness. Cut in squares or triangles, crimp edges and bake until light brown. New Machar, Dorchester.

Scotch Shortbread. (2)

Butter, 3/4 pound. Flour, 1 pound.

Powdered sugar, 1 pound. Cinnamon, 1 tablespoon.

Eggs, 3.

Rub together the flour and butter. Then knead in the sugar and cinnamon. Mix to a dough with the beaten eggs and roll out 1/2 inch thick. Cut in round cakes, crimp the edges and bake in a quick oven for a few minutes till a delicate brown.

Norwegian Bread

Barley meal, 1 pint. Graham flour, 1/2 pint. White flour, 1/2 pint.

Salt, 1 teaspoon.

Baking powder, 2 teaspoons.

Milk, 1 pint.

Sift together dry ingredients, mix into a firm dough with the milk, pour into a greased tin and bake in a moderate oven 40 min-utes, covering with paper for 25 minutes.

Mme. X., Roxbury.

Hominy Bread

Cooked hominy, 2 cups. Sour cream, 1 cup. Eggs, 4.

Melted butter, 1 tablespoon.

Salt, 1 teaspoon.

Baking soda, 1/2 teaspoon.

Sifted flour, 3 tablespoons.

Mash the hominy with the sour cream, beat in the yolks of the eggs, add the melted butter, salt, baking soda, flour and the whites of the eggs beaten to a stiff froth. Pour into well buttered tin and bake in quick oven.

North Shore Bread

Boiling water, 2 cups. Indian meal, 1/2 cup. Lard, 1 tablespoon.

Molasses, 1/2 cup. Yeast cake, 1. Salt.

White flour.

Pour boiling water over meal, add lard and molasses. When lukewarm add yeast cake, a pinch of salt and flour to make stiff. Let rise over night and proceed as with white bread. Makes 1 loaf and 10 biscuits. B. B. S., South Weymouth.