|
Classic
Cook Books
< last page | next page >
page 485
6. Graham Bread. To a little more than 1 quart of warm water add 1/2 cupful of
brown sugar or molasses, 1/4 cupful of yeast and 1 1/2 teaspoonfuls of salt,
thicken the water with flour to a thin batter, then add yeast, salt and sugar,
and stir in more flour until thick In the morning add a small teaspoonful of
soda and flour enough to make a stiff batter, pour it into pans and let it raise
again, then bake in a moderate oven Keen in a warm place while raising.
7. Soda Biscuits. Put 1 quart of flour into a sieve with 1 teaspoonful of soda
and 2 teaspoonfuls of cream of tartar, and sift 1 teaspoonful of salt and 1
tablespoonful of white sugar, mix all well together, mix in 1 even tablespoonful
of lard or butter, wet with 1/2 pint of sweet milk, put on the board and roll 1
inch thick, cut with a biscuit cutter and bake in a quick oven. Handle as little
as possible and bake quickly.
8. Vienna Rolls. Stir a tablespoonful of butter in a bowl until soft. Then to 1
quart of unsifted flour add 2 heaping teaspoonfuls of baking powder, mix and
sift, and then place in the bowl with the butter. Take enough milk to make a
dough of usual stiffness, put into the milk a teaspoonful of salt, and stir it
into the flour, turn on the board and knead until smooth. Roll about 1/2 inch
thick, and cut with a cutter, fold each one over so as to form a half-moon,
wetting them a little so as to make them stick; place them on buttered pans,
brush the top with milk to give them a gloss, and bake immediately in a hot oven
for about 20 minutes.
9. Buns. Break an egg into a cupful of sweet milk, mix with it 1 cupful of
sugar, 1/2 cupful of butter, 1 cupful of yeast, and flour enough to make a soft
dough; flavor with nutmeg. Let it raise until very light, then mould into
biscuits. Let it raise again, bake, and when nearly done, glaze with a little
molasses in milk.
10. Buttered Toast. Take bread which is not too fresh, slice thin and evenly;
trim off the edges; warm each side of the bread, then present the first side to
the fire and brown, then toast the other side, butter and serve immediately.
< last page | next page >
Classic
Cook Books
|
