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BOSTON BROWN BREAD

(Bread) - (The New Dr. Price Cookbook)







4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Dr. Price's Baking Powder
1 medium-sized, cold, boiled potato
Milk (water may be used)
Sift thoroughly together flour, salt, sugar and baking powder, rub in
potato; add sufficient liquid to mix rapidly and smoothly into soft
dough. This will require about one pint of liquid. Turn at once into
greased loaf pan, smooth top with knife dipped in melted butter, and
allow to stand in warm place about 30 minutes. Bake in moderate oven
about one hour. When done take from pan, moisten top slightly with
cold water and allow to cool before putting away.

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BOSTON BROWN BREAD. MRS. JOHN ROBINSON.

One and one-half pints sour milk, one cup baking molasses, two
teaspoonfuls soda (one in the milk, one in the molasses); beat well
before putting together. One teaspoonful salt, four cups graham
flour, one teaspoonful baking powder in the flour. Steam two and
one-half hours; remove the lids, and set in the oven one-half hour.
Five canfuls.

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BOSTON BROWN BREAD. MRS. S. E. BARLOW.

One and one-half pints sour milk, one cup baking molasses, scant
teaspoon soda in each; foam separately. Pour cups graham flour, one
teaspoon baking powder, one teaspoon salt. Put in one pound baking
powder cans; steam two and one-half hours, and bake half hour.

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BOSTON BROWN BREAD

From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager
Three pints corn meal; two pints shorts, or coarse flour; three-
quarters cup yeast; one and one-half cups molasses; one and one-
eighth quarts warm water. Let rise until it cracks on top. Steam six
hours and bake slowly one hour. If wheat shorts cannot be procured,
use one pint rye and one and one-half pints graham flour.

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Boston Brown Bread

MRS. RICHARD TURNER.



One cup Graham flour, one cup corn meal, one cup wheat flour, one large

cup raisins, one teaspoon baking soda, one half cup warm water, one

pinch of salt. Steam four hours: nice sliced and steamed for breakfast.

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Boston Brown Bread

One level pint cornmeal scalded, one level tablespoonful salt, one cup

New Orleans molasses, two teaspoonfuls soda over which pour a little

boiling water, one pint sour milk; put half the soda in the molasses and

the remainder in the milk. Stiffen with Graham flour. Steam four hours,

and brown in oven for about fifteen minutes.

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Boston Brown Bread

One cup of yellow corn meal, one cup and a half of Graham flour, an even

teaspoonful of salt, an even teaspoonful of soda, two cups of sour milk,

half a cup of Porto Rico molasses, and butter the size of a large

walnut. Sift the corn meal and soda together, add the Graham flour and

salt, then the milk and molasses, melt the butter and stir in at the

last. Butter a brown bread mould, pour in the mixture, steam for three

hours, keep the water steadily boiling, remove the cover of the mould,

and bake twenty minutes in the oven to form a crust.

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Boston Brown Bread With Raisins

Follow the preceding recipe, adding a cup of raisins stoned and slightly

chopped. Very nice for nut sandwiches and stewed bread.

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Boston Brown Bread Stewed

Cut the bread into dice, and when the milk boils add the bread and stew

gently fifteen minutes. The proportion is about a cup of milk to one of

bread.

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Boston Brown Bread Griddle Cakes

Crumble enough Boston brown bread to make two cupfuls, pour over it a

cup of sweet milk, soak an hour. Then mash fine in the milk, add two

tablespoonfuls of melted butter, an even teaspoonful of salt, two

well-beaten eggs, and sift into the mixture a cupful of white flour and

a heaping teaspoonful of baking powder, beat well; then add a scant half

cup of milk and bake as other griddle cakes.

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Boston Brown Bread

Two cups sour milk, one cup sweet milk, one-half cup molasses, two

cups Indian meal, two cups graham flour, one teaspoon salt, one

teaspoon soda. Steam five hours. Bake one-half hour in a slow oven.

--Mrs. J. M. Raymond.



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