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BROWN BREAD

(Muffins And Biscuits) - (The International Jewish Cook Book)







Mix and sift together one cup each of rye, graham flour, corn-meal and
one teaspoon of salt. Dissolve one teaspoon of soda in one cup of
molasses. Add alternately to flour with two cups of sour milk. Grease
one-pound baking-powder cans, put in the dough and boil two and one-half
hours, keeping the water always three-fourths up around the tins. Turn
out on baking-tins and place in the oven fifteen minutes to brown.
To be eaten warm, whatever is left over can be steamed again or toasted.

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BROWN BREAD SANDWICHES

Season one cup of cottage cheese with salt, cayenne, and add one pimento
cut in shreds. Cut white and brown bread in finger lengths about one
inch wide. Spread with cheese mixture and place a brown and white slice
together.

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STEAMED BROWN BREAD

Place in a bowl 3/4 cup graham flour and 1/2 cup of yellow, granulated
cornmeal. Sift into this 3/4 cup of white flour, 1 teaspoonful of
baking powder and 1/2 teaspoonful of salt. Mix all ingredients
together to form a batter by adding 1 cup of sour milk, in which has
been dissolved 3/4 teaspoonful of soda. Then add 2 tablespoonfuls of
molasses. Pour into a well-greased quart can (the tin cans in which
coffee is frequently sold will answer nicely), cover closely, place in
a kettle of boiling water, steam about three hours; stand in oven a
short time after being steamed. Cut in slices and serve as bread, or,
by the addition of raisins or currants, and a little grated nutmeg or
other flavoring, a very appetizing and wholesome pudding may be served
hot, with sugar and cream or any pudding sauce preferred.

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"AUNT SARAH'S" QUICKLY-MADE BROWN BREAD

2 cups of buttermilk, or thick, sour milk.
1/2 cup of sugar.
1/4 cup of molasses.
1 tablespoonful of melted butter.
1 egg.
1 teaspoonful of soda.
3/4 teaspoonful of salt.
3-1/2 cups of graham flour.
1/2 cup of white flour, sifted with 3/4 teaspoonful of baking powder.
The egg was placed in a bowl, and not beaten separately; sugar and
butter were creamed together, before being added; then mix in salt and
molasses, and gradually add buttermilk, in which the soda had been
dissolved; then add white and graham flour, 3/4 cups of raisins may be
added, if liked. Bake in a bread pan in a moderately hot oven.

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BROWN BREAD. MRS. MARY DICKERSON.

Three cups of sweet milk, three cups of graham flour, one and one-half
cups of corn meal, one cup of molasses, one teaspoon of salt, one
teaspoon of soda. Steam for three hours in four one pound baking
powder cans, with the covers on.

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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

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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BROWN BREAD ICE CREAM

4 large tart apples
1 quart of cream
1/2 pound of sugar
1 tablespoonful of lemon juice
Put half the cream and all the sugar over the fire and stir until the sugar
is dissolved. When the mixture is perfectly cold, freeze it and add the
lemon juice and the apples, pared and grated. Finish the freezing, and
repack to ripen.
The apples must be pared at the last minute and grated into the cream. If
they are grated on a dish and allowed to remain in the air they will turn
very dark and spoil the color of the cream.

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STEAMED BROWN BREAD

From MRS. MINNA G. HOOKER, of VERMONT, Alternate Lady Manager.
One teacup cream; one-quarter teaspoon soda; one cup flour; butter
size of a walnut; one cup sugar; one cup Indian meal; one egg.
Granulated meal is the best.

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RAISED BROWN BREAD

From MRS. E. V. MCCONNELL, of North Dakota, Lady Manager.
Two cups corn meal; one cup flour; two cups sweet milk; one cup sour
milk; two-thirds cup molasses; two teaspoons (even) soda; one
tablespoon salt. Steam constantly for three hours.









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