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RICE BREAD. |
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the pan and set it away; if cold, by the fire. In the morning pour in another pint of warm water in which 1-2 teaspoonful of soda has been dissolved, so as to form a batter. Beat the batter hard, set it before the fire or stove for fifteen minutes before baking. Let the cakes be thin. Eat them hot with honey, butter, sugar or molasses,
Italian Bread.—Boil the rice flour or chestnut meal as oatmeal porridge, then turn it out on a dish and cut in slices with a twine string and serve for breakfast; very nice.
Rice Corn Bread.—Take one pint of well boiled rice, one pint of cornmeal, one ounce of butter, two eggs, one pint of sweet milk, two teaspoons of baking powder; beat the eggs very light, then add the milk and melted butter; beat the rice until perfectly smooth and add to the eggs and milk, Lastly, add the cornmeal; beat all together until very light.
Egg Bread.—Use from one to as many eggs well beaten as you can afford for the quantity of cornmeal designed to be used, or 3 eggs to 1 quart, 1-2 cupful of fresh butter, salt to taste, 1 cup of milk or more, mix the eggs and milk together, gradually stirring in the meaf, then add the salt and butter. It must be a thick batter, but thin enough to be stirred easily with a spoon. If too stiff more milk can be added; it must be beaten well to have all the ingredients thoroughly blended. This can be put in a buttered tin or iron pan as one loaf, or they can be divided into smaller loaves. The oven should be moderately hot at first, and the heat increased afterwards. It should bake in proportion to thickness from 1 1-2 to 2 hours. In baking good bread nothing has taken the place of the Dutch oven. The loaf can be cut at the table and eaten hot with butter, sugar or molasses.
Egg Wheat Bread.—Four cups flour, 2 cups cornmeal, 1.2 cup of butter or. lard, 4 eggs, salt to taste, one cup of new milk; mix the eggs, butter, milk and salt and beat till light. Stir while gradually adding the flour and meal, then bake in buttered pans as for egg bread. Bread can be made of coarse brown flour in the same way.
Aerated Bread No. i.—A process has recently been patented for making bread "light" without the use of leaven. It is done by the application of machinery, by which means carbonic acid gas or fixed air is made to impregnate the bread. Thus the long and tedious and fatiguing manual process of kneading the dough in order that it might be thoroughly inter-penetrated with the leavening principle is set aside, thus emancipating the housewife and baker from a vast amount of labor. There are, however, different opinions about the bread, but why may not the process of bread making and baking undergo a change as well as other things, for wheat, corn,&c, |
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