The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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GRAHAM BREAD.                                  217
and if rightly mixed and baked it will be as light and porous as bread raised with yeast.
Brown Graham Bread.—Three cups each of corn meal and graham flour, i cup of syrup, 2 teaspoonfuls salaratus dissolved in sour milk, 1 tablespoonful salt. Steam 3 hours and bake 8 hours in
a slow oven.
Brown and Sweet Graham Bread.—Two quarts of graham meal, 1 cup of brown sugar, a little salt and milk and bake like other bread.
Brown Bread.—Two cupfuls of corn meal, 1 cupful of rye meal, pour in a cupful of boiling water, add 2 cups of sour milk, 1 tea-spoonful each of soda and salt, 1-2 cupful of molasses. Steam in a pan all day and brown in an oven.
Cracked Wheat.—Take 2 teacupfuls of wheat and rinse it thoroughly in cold water, then add 4 cupfuls of cold water, place the basin in a steamer and cover closely, Let it steam 4 or 5 hours, stirring once or twice. To be eaten hot or cold with rich milk or cream if you have either. Many use a little sugar with it and also with graham pudding. This is a popular diet and is universally used.
Cracked Wheat to Cook —One-third wheat; boil in 2-3 water. Soak the wheat over night.
Hominy Bread!—Mix 2 well-beaten eggs with 2 cupfuls of cold boiled hominy, one of corn meal, 1 tablespoonful of melted lard or butter and sweet milk; form a thin batter and bake slowly.
Florida Bread.—One coffee cup of milk, 1 of sweet white meal, 1 or 2 eggs well beaten ; stir all well together. Bake well.
Homemade Bread.—Sift the quantity of flour you intend to use; put into a bowl 21-2 gills of water to every quart; a large kitchen spoonful of yeast, a teaspoonful of salt to every quart; stir this mix­ture well; put into it a handful of flour for each quart, mix well, then take 1-3 of the flour remaining and stir it into the mixture. This is called the sponge, and it should be set to rise. When it is well-risen turn it into a large bowl; mix in the dry flour, knead quite light and set it to rise, then make into loaves and bake.
Bread to Serve at Table.—The plate should be perfectly round, with a flat surface and of wood. They cou'd be made very handsome. To match the plate, a bread-knife with a wooden han­dle should be procured, the blade sharp, thin and long, as it is soon dulled by cutting bread. It is better to place two loaves of bread markpd on the plate, one white and the other brown bread; so, at time when you cut the bread, ask what kind is wished, and if thin or thick slices. Cut no more than is necessary. Pass the plate around. Never serve the outside of bread or meat unless you are requested