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Brown, or Indian Bread, Baked for Tea. —Sour milk, 1 pt.; sweet milk, 1/2 pt.; molasses, 1 cupful; butter, }£ cupful; eggs, 3; saleratus, 2 teaspoonfuls, or its equivalent in soda; salt, )l large tea-spoonful; Indian-meal, 1 qt.; flour, 1 pt. Mix all according to general rules, and bake in a deep basin, with oven same heat as for cake, for 1}£ hours, or thereabouts.
Indian Bread, Baked. —Take 2 qts. Indian meal, add 1 large spoonful of butter, 1 of sugar, a little salt; mix together; pour upon the whole 1 qt. of boiling water; then cool with cold water sufficiently to add % cupful of good yeast. Let it rise for 2 hours, then add wheat flour (if the dough is not thick enough) so as to give it the consistency of "pound cake. " Put it into deep dishes, let it rise for 1 hour. Bake in a stove oven. You will find it delicious. —Mrs. L. B. Arnold, Ithaca, N. Y.
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