Graham Bread (II)

Take 2 quarts of buttermilk and let come to a boil; turn into a pan and when quite cool stir in enough Graham flour to make a thin batter. Add a small cupful of yeast, put in a warm place to rise over night. In the morning add 2 tablesponfuls of sugar and 1 of lard to the sponge. Stir in Graham until stiff; let it rise; stir down and put in the tins (well buttered), let it rise and bake in a moderate oven.

Graham Bread. Quick

1 pint of sour milk.

1 teaspoonful of soda. ½ cupful of molasses. ½ teaspoonful of salt. Buttermilk can be used.

Stir in Graham flour to make a stiff dough, and bake in a quick oven. A very little shortening makes it under.

Boston Brown Bread

2 cupfuls of Indian meal.

1 cupful of rye or Graham flour. 1 cupful of wheat flour. 1 quart of sweet milk.

1 teaspoonful of salt. 1½ cupfuls of molasses.

2 teaspoonfuls of cream-tartar and:

1 teaspoonful of soda, or 2 heaping teasporafuls of baking-powder. Steam in a covered dish four hours. The water must be boiling when the dish is put in, and not allowed to stop filing during that time.

Brown Bread, Steamed

1 cupful of sweet milk. 1 cupful of sour milk. ½ cupful of molasses.

1 teaspoonful of soda.

2 cupfuls of Graham flour. 1 cupful of wheat flour.

Corn meal may be used instead of wheat.

Pour it into a 2-quart basin, cover with a plate rolled in cloth to prevent steam dropping on the loaf; place in a covered steamer and steam thoroughly two and one-half hours. The bread may then be set in the oven and baked twenty or thirty minutes. This removes much of the moisture, making it less liable to spoil if kept over.

Oatmeal Bread

Put 1 quart of oatmeal in a pan. Scald by pouring upon it boiling water; stir quickly until the consistency of thick mush. Add 1 teacupful cold water and ½ teacupful of sugar or molasses; stir thoroughly. When cool enough, add 1½ teacupfuls of wheat flour bread-sponge; stir well and add wheat flour enough to make a very thick batter. Put into baking-pans and let it rise. If this quantity be made into 1 loaf it will require 2 hours for baking. This bread will be found light, tender and wholesome, eaten either warm or cold.

Corn And Pumpkin Bread

3 cupfuls corn-meal.

3 cupfuls stewed pumpkin.

3 cupfuls wheat or Graham flour.

½ cupful butter or lard.

½ cupful of molasses.

1 egg, well beaten.

1 teaspoonful of soda.

Buttermilk or sour milk sufficient to make a soft dough. Scald the corn-meal with sufficient boiling water to wet it. Add the other ingredients, put in a buttered pudding-dish, cover and steam three hours; then bake one-half hour.

Indian Bread

Scald 1 quart of Indian meal with quart of boiling water. When cool, add:

1 pint of Graham flour.

1 pint of wheat flour.

½ cupful of yeast.

½ cupful of molasses.

1 teaspoonful of salt.

1 tablespoonful of shortening. If yeast cakes are used one will answer. Dissolve and fill the cup half full with warm water Make it as thick as can be stirred with a spoon. Bake in a milk-pan or deep dish, letting it rise first.