2 tablespoons butter 1 pound raisins 1 yeast cake
2 quarts flour
Dissolve the yeast cake in a little warm water. Prepare the potato water by cooking two medium-sized potatoes in a little more than a pint of water. Press through a colander, and measure. While lukewarm, add the salt, sugar, yeast, melted butter and raisins. Warm the flour slightly and add gradually to the liquid. Stir in slowly enough flour to knead well, but not enough to make a stiff dough. Keep in a warm place for one and a half hours until light. Knead and let it rise again an hour or more. Knead again lightly, and form into loaves. Let it rise in the pans about an hour then bake for forty-five minutes. If potato water is not used, the same amount of water and milk in equal quantities may be substituted.
1 cup corn meal 5 cups white flour 1 tablespoon sugar
2 teaspoons salt
2 tablespoons butter
1 1/2 cups water and milk
1/2 yeast cake dissolved in 1/4 cup warm water
Prepare and bake this recipe the same as for fruit bread, omitting the raisins.
1 1/2cups milk 1 teaspoon salt 1/2 cup sugar
4 cups hour
1 cup chopped walnut meats
6 teaspoons baking powder
Put the sugar in a large bowl. Sift the flour, salt and baking powder together, and add alternately with the milk to the sugar. Lastly, fold in the chopped walnut meats, and turn into two buttered tins. Bake in a moderate oven forty minutes.
1 pound of fine oatmeal 1/2 ounce of baking powder
1 ounce of butter 1 teaspoon salt
Mix together the oatmeal and baking powder, rub in the butter, and make into a stiff dough with water. Roll out as thin as possible; cut into rounds with a tumbler. Butter a frying-pan, and cook a few at a time; when done on one side, turn carefully. Serve with butter or syrup. If more convenient they may be cooked on a well heated soap-stone griddle and turned with a cake lifter.
2 cups oatmeal 1 cup flour
1/2 teaspoon salt 3 tablespoons butter
1/2 cup or more of cold water
Sift the flour, oatmeal and salt together, and chop the butter into it. Mix with cold water into a stiff dough. Knead and roll into very thin cakes. Roll out into a round piece and cut the circle into quarters. Bake in the toasting oven directly under, but not too near, the flame, for eight to ten minutes, until delicately browned on both sides.
3/4 cup yellow corn meal
1 1/4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon melted butter
1 cup milk
4 teaspoons baking powder
Sift the dry ingredients together and mix with the milk. Add the-melted butter. Turn into a buttered pan, and bake in a quick oven twenty to thirty minutes.