. The pride of the household; the bakers' complete management . of compressed tablespoonfuls of tablespoonfuls of condensed | pound of white cup of cups of flour. HOW TO MIX. Scald the white cornmeal with one quart of boiling-water and stir it quickly, so it will not get lumpy, and letit stand until cool. Dissolve the yeast in 2 quarts of luke-warm water and pour it into a wooden bowl, then add inthe condensed milk, salt, lard and scalded meal and dissolvethem, then add in the flour and mix thoroughly. Thisdough will rise in 3 hours (in warm weather it
. The pride of the household; the bakers' complete management . of compressed tablespoonfuls of tablespoonfuls of condensed | pound of white cup of cups of flour. HOW TO MIX. Scald the white cornmeal with one quart of boiling-water and stir it quickly, so it will not get lumpy, and letit stand until cool. Dissolve the yeast in 2 quarts of luke-warm water and pour it into a wooden bowl, then add inthe condensed milk, salt, lard and scalded meal and dissolvethem, then add in the flour and mix thoroughly. Thisdough will rise in 3 hours (in warm weather it will risein less time). When done, place it on a table and cut itinto 12 pieces and mould them, then let them stand 10 min-utes and mould them again, and place them into pans (letthem rise in the pans one-half hour), and bake them in amoderate oven. Grease pans well. They will bake in one-half hour. This batch can be reduced to one-half. They will bake in 25 or 30 minutes. This will make 12 loaves of bread. Copyright, 1900, by M. A. & K. M. Heinzer. 191. Copyright, 1900, by M. A. & K. M. Heinzer. GRAHAM BREAD. 192 Graham Bread. I quart of water (lukewarm). I ounce of compressed yeast. I tablespoonful of salt. J cup of molasses. 8 cups of Graham flour. 4 cups of wheat flour. HOW TO MIX. Dissolve yeast in lukew^arm water and pour it into awooden bowl, then add in the salt, molasses and flour andmix thoroughly. This dough will rise in 3 hours. Whendone, place it on a table and cut it intO 4 pieces and mouldthetn, let them stand from 10 to 15 minutes and mouldthem again, and place them into pans (let them rise in thepans until three-fourths full). They will bake in 45 minutes in a moderate oven. Grease pans well. This will make 4 loaves of bread. Copyright, 1900, by M. A. & K. M. Heinzer, 193
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