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The 1918 Fanny Farmer Cookbook
1
tablespoon butter
5 cups flour
Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast
cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and
bake.
To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and
have palms of hands well covered with flour before attempting to shape, or drop from spoon
into buttered muffin tins.
4
8
Rye Biscuit
1
1
cup boiling water
1
1/2 teaspoons salt
cup rye flakes
1
yeast cake
dissolved in
2
tablespoons
butter
1
cup lukewarm
water
/3 cup molasses
Flour
1
Make same as Rolled Oats Bread.
4
9
Rye Bread
cup scalded milk
1
1
1
1/2 teaspoons salt
cup boiling water
1
/4 yeast cake
dissolved in
1
tablespoon lard
1/4 cup lukewarm
water
1
1
tablespoon butter
3
cups flour
/3 cup brown
sugar
Rye meal
To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake
and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff
enough
to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.
Chapter IV − BREAD AND BREAD MAKING
63
Page
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