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The 1918 Fanny Farmer Cookbook
1
1/2 Graham flour
1/2 teaspoons salt
teaspoons soda
1
3
Soak bread in two cups of the water over night. In the morning rub through colander, add
molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill
buttered one−pound baking−powder boxes two−thirds full, cover, and steam two hours.
5
3
Indian Bread
1
1
1
1/2 cups Graham flour
teaspoon salt
cup Indian meal
1
1
/2 cup molasses
/2 tablespoon soda
1
2/3 cups milk
Mix and steam same as Boston Brown Bread.
5
4
Steamed Graham Bread
3
cups Arlington
meal
1
teaspoon salt
1
3
cup flour
1
(
cup molasses
scant)
1/2 teaspoons soda
2
1/2 cups sour milk
Mix same as Boston Brown Bread and steam four hours. This bread may often be eaten when
bread containing corn meal could not be digested.
5
5
Parker House Rolls
2
3
cups scalded milk
2
teaspoons salt
tablespoons
butter
1
yeast cake
dissolved in
tablespoons sugar
2
1
/4 cup lukewarm
water
Flour
Chapter IV − BREAD AND BREAD MAKING
65
Page
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