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

A reference manual of household management in Victorian times.

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the same quantity of rye flour, adding yeast and salt, and knead as other bread. Bake from two to three hours.
Loaf Bre\d—(Miss Mary McDowell).—Mix 2 quarts of flour with cold water to a stiff batter, stir in a teacupful of yeast and a tablespoonful of sweet lard or butter; set it near the fire, but not too near, and let it rise four hours; then add a small handful of salt; work in more flour, knead it well half an hour ; make into rolls or a loaf and let it rise an hour or two before baking it. It requires 1 1-2 hours to bake a large loaf.
Sister's Bread.—Three pints of warm water, 1 tablespoonful of yeast, 1 teacupful of warm yeast; thicken it with flour to form a dough. Let it rise, then work into loaves. Let these rise 1-2 an hour; bake 45 minutes.
Wheat and Indian Bread.—To 2 quarts of sifted Indian meal add hot water enough to wet the same ; when sufficiently cooled add 1 teaspoonful or more of salt, 1-2 of yeast and 1 teaspoonful of mo­lasses; then add wheat flour enough to make it into loaves (it should be kneaded well); and when risen properly bake or steam it three or four hours; ii this should sour while rising, add a teaspoonful of sugar and a little salaratus dissolved in water.
Milk "Risen" Bread—(Mrs. L. C. Mayo).—Two cup's of flour made into a batter rather thicker than for waffles, with warm milk and an equal proportion of water, a tablespoonful of salt. Set it in a pot of warm water rather above blood heat, and keep it so, stirring it every 15 minutes untill it begins to bead, then keep it perfectly still, the water remaining as warm as at first. After it has sufficiently risen, knead in flour until nearly the consistency of light bread dough. Put it in a tin pan and set it in a moderately warm oven to take a second rise. Begin to bake it slowly, putting a little fire under the oven and a little on the lid, increasing the heat gradually. About 11-2 hours will suffice to bake it. In cold weather the batter should be up by daylight or early dawn.
Salt Rising Bread No. i.—This bread is superior to common yeast bread and is considered more wholesome. Put 3 teacups of water, as warm as you can hold your finger in, into a quart cup or bowl and 3-4 of a teaspoonful of salt, stir in flour enough to make quite stiff* batter. This is for the rising or emptying, as some call it. Set the bowl, closely covered, in a kettle of warm water, uas warm as you can bear your finger in,*'and keep it as near this temperature as possible. Notice the time when you "set your rising;" in three hours stir in 2 tablespoonfuls of flour, put it back, and in 5 1-2 hours from