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—Take Indian meal, 2 cups, make in a thick batter with scalding water; when cool add a small cup of white bread sponge, a little sugar and salt, and a tea-spoonful of soda, dissolved. In this stir as much rye flour as is possible with a spoon; let it rise until it is very light; then work in with your hand as much more rye as you can, but do not knead it, as that will make It hard; put it in buttered bread tins, and let it rise for about 15 minutes; then bake it for 1J£ hours, cooling the oven gradually for the last 20 minutes.
Wheat and Indian Bread, Steamed. —Molasses, 1 cup; sour milk, 2 cups; soda, 2 tea-spoonfuls; flour and Indian meal, of each 1 pt. Directions —Beat well together, put into a buttered pan and steam 2 hours. —Mrs. Carrie Case.
Remarks. —Perfectly reliable, for I have eaten it of her own make, and I shall never forget the " jolly time " we had while eating it the first time.
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