The 1918 Fanny Farmer Cookbook

Date Bread

Use recipe for Health Food Muffins . After the first rising, while kneading, add two−thirds

cup

each of English walnut meats cut in small pieces, and dates stoned and cut in pieces. Shape in

loaf, let rise in pan, and bake fifty minutes in a moderate oven. This bread is well adapted for

sandwiches.

Boston Brown Bread

cup rye meal

/4 tablespoon

soda

cup granulated

corn meal

teaspoon salt

cup Graham flour

/4 cup molasses

cups sour milk, or 13/4 cups sweet milk

or water

Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a

well−buttered mould, and steam three and one−half hours. The cover should be buttered

before

force

being placed on mould, and then tied down with string; otherwise the bread in rising might

off cover. Mould should never be filled more than two−thirds full. A melon−mould or

one−pound

baking−powder boxes make the most attractive−shaped loaves, but a five−pound lard pail

answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water,

allowing water to come half−way up around mould, cover closely, and steam, adding, as

needed,

more boiling water.

New England Brown Bread

1/2 cups stale

bread

1/2 Rye meal

1/4 cups cold

water

1/2 Granulated corn

meal

/4 cup molasses

Chapter IV − BREAD AND BREAD MAKING