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RICE BREAD. 229 |
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flavor with sufficient flour to cut into form. Frost with sugar and bake in a moderate stove.
Mixed Bread.—One half gallon of meal and i pint of bread sponge; soak sufficiently to wet the whole; add i cup of flour and a tablespoonful of salt; let it rise, then knead it well the second time, and place the dough in the oven and bake one hour and a half.
Corn Bread.—A heaping cupful of corn meal, scald it with hot water, 2 cupfuls of cooked hominy, 2 eggs and a cupful of milk and some butter; stir well, then butter and bake in a pan or shaper.
Pumpkin Bread,—Mash the cooked pumpkin very fine and strain through a colander, then work in either corn or wheat flour and add yeast as you would to wheat bread; add a little butter or lard, work it thoroughly, then let rise, and bake as other bread. It is best to grease the pan before putting the dough in.
Bread Snow Raised.—It has been discovered that snow incorporated with flour or corn meal performs the same office as yeast or baking powder; add enough snow, say a heaping spoonful into dry flour or meal, to which has been added a little butter and salt; set in the oven at once and bake 3-4 hours. I speak from experience.
For Breakfast, Crackling or Short Corn Bread.—Take the desired quantity of meal and cracklings or lard, accoading to the richness, a spoonful of salt (more or less), pour in warm water and knead the dough, then bake brown in a moderately hot oven. Not often eaten with butter, but it is excellent to eat with good coffee. Bake in small or large loaves not too hard.
Fine French Bread.—Take 1 gallon of the finest flour, and, having well-sifted it into a kneading trough, forma cavity in the flour, into which strain 1 cupful of warm milk and the choicest yeast; mix some of the surrounding flour so as to form a light sponge, then having covered it up with a linen and a flannel cloth, place it before the fire to iise for 45 minutes; and, having warmed 1 1-2 pints of milk with 1 cup of water, 1-4 pound of fresh butter, a spoonful of powdered sugar (loaf), and a little saJt, knead it to a proper consistency and place it again before the fire. After once more kneading it and placing it to rise, form the dough into loaves, bricks or rolls of one size or shape and lay them on tin plates; set them before the fire to rise for 20 minutes, and, having baked them in a quick oven, let the crust be rasped or chipped off while hot. Some persons put in butter and eggs, leaving out the whites.
To Make a Peck of Good Bread.—Three pounds of potatoes, 6 pints of colcd water, 1-2 pint of good yeast, 1 peck ot flour, 2 oz. of salt. Peel and boil the potatoes ; beat them to a cream while |
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