|
Classic
Cook Books
< last page | next page >
page 489
Always reserve a little flour before putting in the soda to work into the dough,
and flour the board.
27. Boston Brown Bread. Mix 1 cupful of cornmeal, 2 cupfuls of Graham flour 1
teaspoonful of salt, 4 tablespoonfuls of molasses. 1 pint of milk, 1 teaspoonful
of dissolved soda, and beat hard with a wooden spoon Butter a large pudding
mould or tin pail, put in the dough, filling about one-half full. Put on the
cover and set the pail in boiling water. Be careful not to allow a drop of water
to get inside of the pail. Boil for 3 hours. At the end of that time, set it in
the oven to dry for one half hour.
CAKES, COOKIES, Etc.
1. Fruit Pound Cake. 1 pound of sugar, 3/4 pound of butter, 1/2 cupful of water,
1 pound of raisins, 1/2 pound of currants, 1/2 pound of seedless raisins, 1/4
pound of citron, 10 eggs, 1 pound of flour, and 1 teaspoonful of baking powder.
Cream the butter and sugar, then add the yolks of eggs and a pinch of mace. Then
add the flour and the beaten whites of the eggs. Then add the fruit, first
sprinkling it with a little flour. Mix all together, and bake in two pans in a
moderate oven.
2. Fruit Cake No. 1. 1 pound of butter, 1 pound of brown sugar, 12 eggs, 1/2
pound of figs, 1 whole orange chopped fine, 6 tablespoonfuls of molasses, 1
wine-glass of wine, 1/2 wine-glass of brandy, a little rose water, spice to suit
the taste, 4 pounds of raisins, 3 pounds of currants, 1 pound of citron, 1
teaspoonful of soda, and flour enough to make a stiff dough. Beat butter, sugar
and eggs together. Chop the orange fine and mix with it 1 tablespoonful of
sugar. Stir in the orange with the raisins, currants, figs and citron. Then add
the other ingredients, dissolve the soda with a little hot water, and stir in
enough flour to make a very stiff dough.
3. Fruit Cake No. 2. 1/2 pound of butter, 1 pound of brown sugar, 3 eggs, 2
pounds of raisins, 2 nutmegs, 1 tablespoonful of allspice, 1 cupful of sour
milk, 2 even spoonfuls of soda, and 2 pounds of flour. Beat sugar,
< last page | next page >
Classic
Cook Books
|
