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Classic
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page 58
cloth, and let it stand to rise while the oven is heating. When the loaves have
lain in a quick oven about a quarter of an hour, turn them over and let them lay
another quarter of an hour.
PUMPKIN BREAD.
Take two quarts of sweet pumpkin, stewed dry; two quarts of fine Indian meal,
two tea-spoonsful of salt, a table-spoon heaping full of lard, and mix them up
with sufficient hot water to make it of the consistence of common corn-meal
dough. Set it in a warm place, two hours, to rise, and bake it in a pan, in a
moderate oven. It will take an hour and a half to bake.
SALLY LUNN.
Take one pint of milk, quite warm, a tea-cupful of yeast; put them into a tray
with sufficient flour to make it into a stiff batter. Let it stand two hours to
rise, then add two ounces of sugar, dissolved in a tea-cupful of warm milk; rub
a quarter of a pound of butter into some flour. Add flour sufficient to make it
into dough; let it stand half an hour. Then make it into a loaf, let it stand a
little while to rise, and bake it in a moderate oven, Split it across three
times while it is hot, and put plenty of fresh butter between. It is then ready
for the table.
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