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Classic
Cook Books
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page 19
hot water to warm it; then flour enough to make it thick. Then add sugar and
melted lard.
Mould in loaves and put to rise in a warm place. When risen, bake in moderately
hot oven.
SALT-RISING BREAD (No. 2)
1 pint of new milk, which boil and thicken with meal. Keep in a warm place 12
hours. Pour in a teacup of lukewarm water, then stir in flour enough to make
thick batter. Set the batter in kettle of warm water to rise and it will be high
enough in 2 hours. Then take 6 pints of flour and 1 teacup of butter or lard,
after having mixed batter with flour, and knead all thoroughly. Put in pans and
let it rise, and then bake till it is light brown. Open door of oven and let the
bread stand for a while till it is soaked well.
STEAM PONE
Mrs. John W. Fox
1 teacup New Orleans molasses,
5 teacups corn meal,
2 teacups brown flour,
1 teaspoon salt,
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Classic
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