[ Pobierz całość w formacie PDF ]
two-thirds cup each of English walnut meats cut in small pieces, and dates
stoned and cut in pieces. Shape in a loaf, let rise in pan, and bake fifty
minutes in a moderate oven. This bread is well adapted for sandwiches.
51
Boston Brown Bread
1 cup rye meal 3/4 tablespoon soda
1 cup granulated corn meal 1 teaspoon salt
1 cup Graham flour 3/4 cup molasses
2 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 being placed on mould, and then tied down with string;
otherwise the bread in rising might force 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.
52
New England Brown Bread
11/2 cups stale bread 11/2 Rye meal
31/4 cups cold water 11/2 Granulated corn meal
3/4 cup molasses 11/2 Graham flour
11/2 teaspoons salt 3 teaspoons soda
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.
53
Indian Bread
11/2 cups Graham flour 1 teaspoon salt
1 cup Indian meal 1/2 cup molasses
1/2 tablespoon soda 12/3 cups milk
Mix and steam same as Boston Brown Bread.
54
Steamed Graham Bread
3 cups Arlington meal 1 teaspoon salt
1 cup flour 1 cup molasses (scant)
31/2 teaspoons soda 21/2 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.
55
Parker House Rolls
2 cups scalded milk 2 teaspoons salt
3 tablespoons butter 1 yeast cake dissolved in
2 tablespoons sugar 1/4 cup lukewarm water
Flour
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and
three cups of flour. Beat thoroughly, cover, and let rise until light; cut down,
and add enough flour to knead (it will take about two and one-half cups). Let
rise again, toss on slightly floured board, knead, pat, and roll out to one-
third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the
handle of a case knife in flour, and with it make a crease through the middle of
each piece; brush over one-half of each piece with melted butter, fold, and
press edges together. Place in greased pan, one inch apart, cover, let rise, and
bake in hot oven twelve to fifteen minutes. As rolls rise they will part
slightly, and if hastened in rising are apt to lose their shape.
56
Parker House Rolls may be shaped by cutting or tearing off small pieces of
dough, and shaping round like a biscuit; place in rows on floured board, cover,
and let rise fifteen minutes. With handle of large wooden spoon, or toy rolling-
pin, roll through centre of each biscuit, brush edge of lower halves with melted
butter, fold, press lightly, place in buttered pan one inch apart, cover, let
rise, and bake. 57
Salad or Dinner Rolls
Use same ingredients as for Parker House Rolls, allowing one-fourth cup butter.
Shape in small biscuits, place in rows on a floured board, cover with cloth and
pan, and let rise until light and well puffed. Flour handle of wooden spoon and
make a deep crease in middle of each biscuit, take up, and press edges together.
Place closely in buttered pan brushing with butter between biscuits, cover, let
rise, and bake twelve to fifteen minutes in hot oven. From this same mixture
crescents, braids, twists, bow-knots, clover leaves, and other fancy shapes may
be made.
58
Sticks
1 cup scalded milk 1 yeast cake dissolved in
1/4 cup butter 1/4 cup lukewarm water
11/2 tablespoons sugar White 1 egg
1/2 teaspoon salt 33/4 cups flour
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake,
white of egg well beaten, and flour. Knead, let rise, shape, let rise again, and
start baking in a hot oven, reducing heat, that sticks may be crisp and dry. To
shape sticks, first shape as small biscuits, roll on board (where there is no
flour) with hands until eight inches in length, keeping of uniform size and
rounded ends, which may be done by bringing fingers close to, but not over, ends
of sticks.
59
Salad Sticks
Follow recipe for Sticks. Let rise, and add salt to dough, allowing two
teaspoons to each cup of dough. Shape in small sticks, let rise again, sprinkle
with salt, and bake in a slow oven. If preferred glazed, brush over with egg
yolk slightly beaten and diluted with one-half tablespoon cold water.
60
Swedish Rolls
Use recipe for Salad Rolls. Roll to one-fourth inch thickness, spread with
butter, and sprinkle with two tablespoons sugar mixed with one-third teaspoon
cinnamon, one-third cup stoned raisins finely chopped, and two tablespoons
chopped citron; roll up like jelly roll, and cut in three-fourths inch pieces.
Place pieces in pan close together, flat side down. Again let rise, and bake in
a hot oven. When rolls are taken from oven, brush over with white of egg
slightly beaten, diluted with one-half tablespoon water; return to oven to dry
egg, and thus glaze top.
61
Sweet French Rolls
1 cup milk 1 teaspoon salt
1 yeast cake dissolved in 1 egg
1/4 cup lukewarm water Yolk one egg
Flour 1/8 teaspoon mace
1/4 cup sugar 1/4 cup melted butter
Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups
flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well
beaten, mace, and butter, and enough more flour to knead; knead, let rise again,
shape, and bake same as Salad Rolls, or roll in a long strip to one-fourth inch
in thickness, spread with butter, roll up like jelly roll, and cut in one-inch
pieces. Place pieces in pan close together, flat side down. A few gratings from
the rind of a lemon or one-half teaspoon lemon extract may be substituted in
place of mace.
62 [ Pobierz całość w formacie PDF ]
zanotowane.pl doc.pisz.pl pdf.pisz.pl akte20.pev.pl
two-thirds cup each of English walnut meats cut in small pieces, and dates
stoned and cut in pieces. Shape in a loaf, let rise in pan, and bake fifty
minutes in a moderate oven. This bread is well adapted for sandwiches.
51
Boston Brown Bread
1 cup rye meal 3/4 tablespoon soda
1 cup granulated corn meal 1 teaspoon salt
1 cup Graham flour 3/4 cup molasses
2 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 being placed on mould, and then tied down with string;
otherwise the bread in rising might force 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.
52
New England Brown Bread
11/2 cups stale bread 11/2 Rye meal
31/4 cups cold water 11/2 Granulated corn meal
3/4 cup molasses 11/2 Graham flour
11/2 teaspoons salt 3 teaspoons soda
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.
53
Indian Bread
11/2 cups Graham flour 1 teaspoon salt
1 cup Indian meal 1/2 cup molasses
1/2 tablespoon soda 12/3 cups milk
Mix and steam same as Boston Brown Bread.
54
Steamed Graham Bread
3 cups Arlington meal 1 teaspoon salt
1 cup flour 1 cup molasses (scant)
31/2 teaspoons soda 21/2 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.
55
Parker House Rolls
2 cups scalded milk 2 teaspoons salt
3 tablespoons butter 1 yeast cake dissolved in
2 tablespoons sugar 1/4 cup lukewarm water
Flour
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and
three cups of flour. Beat thoroughly, cover, and let rise until light; cut down,
and add enough flour to knead (it will take about two and one-half cups). Let
rise again, toss on slightly floured board, knead, pat, and roll out to one-
third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the
handle of a case knife in flour, and with it make a crease through the middle of
each piece; brush over one-half of each piece with melted butter, fold, and
press edges together. Place in greased pan, one inch apart, cover, let rise, and
bake in hot oven twelve to fifteen minutes. As rolls rise they will part
slightly, and if hastened in rising are apt to lose their shape.
56
Parker House Rolls may be shaped by cutting or tearing off small pieces of
dough, and shaping round like a biscuit; place in rows on floured board, cover,
and let rise fifteen minutes. With handle of large wooden spoon, or toy rolling-
pin, roll through centre of each biscuit, brush edge of lower halves with melted
butter, fold, press lightly, place in buttered pan one inch apart, cover, let
rise, and bake. 57
Salad or Dinner Rolls
Use same ingredients as for Parker House Rolls, allowing one-fourth cup butter.
Shape in small biscuits, place in rows on a floured board, cover with cloth and
pan, and let rise until light and well puffed. Flour handle of wooden spoon and
make a deep crease in middle of each biscuit, take up, and press edges together.
Place closely in buttered pan brushing with butter between biscuits, cover, let
rise, and bake twelve to fifteen minutes in hot oven. From this same mixture
crescents, braids, twists, bow-knots, clover leaves, and other fancy shapes may
be made.
58
Sticks
1 cup scalded milk 1 yeast cake dissolved in
1/4 cup butter 1/4 cup lukewarm water
11/2 tablespoons sugar White 1 egg
1/2 teaspoon salt 33/4 cups flour
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake,
white of egg well beaten, and flour. Knead, let rise, shape, let rise again, and
start baking in a hot oven, reducing heat, that sticks may be crisp and dry. To
shape sticks, first shape as small biscuits, roll on board (where there is no
flour) with hands until eight inches in length, keeping of uniform size and
rounded ends, which may be done by bringing fingers close to, but not over, ends
of sticks.
59
Salad Sticks
Follow recipe for Sticks. Let rise, and add salt to dough, allowing two
teaspoons to each cup of dough. Shape in small sticks, let rise again, sprinkle
with salt, and bake in a slow oven. If preferred glazed, brush over with egg
yolk slightly beaten and diluted with one-half tablespoon cold water.
60
Swedish Rolls
Use recipe for Salad Rolls. Roll to one-fourth inch thickness, spread with
butter, and sprinkle with two tablespoons sugar mixed with one-third teaspoon
cinnamon, one-third cup stoned raisins finely chopped, and two tablespoons
chopped citron; roll up like jelly roll, and cut in three-fourths inch pieces.
Place pieces in pan close together, flat side down. Again let rise, and bake in
a hot oven. When rolls are taken from oven, brush over with white of egg
slightly beaten, diluted with one-half tablespoon water; return to oven to dry
egg, and thus glaze top.
61
Sweet French Rolls
1 cup milk 1 teaspoon salt
1 yeast cake dissolved in 1 egg
1/4 cup lukewarm water Yolk one egg
Flour 1/8 teaspoon mace
1/4 cup sugar 1/4 cup melted butter
Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups
flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well
beaten, mace, and butter, and enough more flour to knead; knead, let rise again,
shape, and bake same as Salad Rolls, or roll in a long strip to one-fourth inch
in thickness, spread with butter, roll up like jelly roll, and cut in one-inch
pieces. Place pieces in pan close together, flat side down. A few gratings from
the rind of a lemon or one-half teaspoon lemon extract may be substituted in
place of mace.
62 [ Pobierz całość w formacie PDF ]