Stevenson Memorial Cook Book Part 34

NUT BREAD

Mrs. Stevens

Four cups flour; one cup sugar; two cups nuts; two and one-half cups milk; one egg; four teaspoonfuls baking powder; one teaspoonful salt.

Mix dry ingredients together. Beat egg, add milk to egg and pour in the flour, stirring as little as possible. Make in two loaves and let stand covered twenty minutes. Then bake in moderate oven forty minutes.

NUT BREAD

Mrs. T. M. Butler

Sift four cups of flour, one cup of light brown sugar sifted three times, one cup of pecans chopped, four teaspoonfuls of baking powder; one teaspoonful salt. All dry mixture work with hands, add one and one-half cups of sweet milk, one egg beaten light, place in pans, let stand twenty minutes. Then bake forty-five minutes.

NUT BREAD

Mrs. H. D. Sheldon

Two cups of graham flour; one cup of white flour; three teaspoonfuls of baking powder; one teaspoonful salt; one-third cup sugar, sifted together. One tablespoonful melted b.u.t.ter; one and three-fourths cup of milk; one cup of English walnuts. Mix in order given. Bake in bread tin about an hour.

NUT BREAD

Mrs. W. F. Barnard

Three cups flour; four even teaspoonfuls baking powder; one cup sugar; one teaspoonful salt; one egg; one and one-half cups sweet milk; one cup nut meats. Bake slowly one hour.

NUT LOAF

Mrs. R. McNeil

Two cups of flour; three-fourths cup of sugar; one-half teaspoonful salt; three-fourths cup walnuts crushed; three teaspoonfuls baking powder; one egg. Beat egg with milk; add to the mixed and sifted dry ingredients, let rise half an hour, and bake.

GRAHAM BREAD

Mrs. John T. Gilchrist

One cup white flour; two cups graham flour; one teaspoonful salt; one teaspoonful soda; one-half cup dark mola.s.ses; one and one-half cups sweet milk; one cup seeded raisins. Bake in a slow oven for forty-five minutes.

RAISIN GRAHAM BREAD

Mrs. Clara A. Baldwin

One-half cup to one cup seeded raisins; one egg; two-thirds cup mola.s.ses; one rounding teaspoonful soda dissolved in a little hot water; two cups milk; four cups graham flour. Mix and bake one and one-half hours in slow oven.

RAISIN BREAD

Mrs. T. D. McMicken

One and one-half cups sour milk; one and one-half teaspoonfuls soda; one-fourth cup mola.s.ses; one-half teaspoonful salt; graham flour till stiff enough to drop from spoon. One-half cup raisins.

SOUTHERN BROWN BREAD

Sue C. Woodman

One and one-half cups sour milk; one level teaspoonful soda; scant cup brown sugar; two cups graham flour; one cup raisins; one teaspoonful salt; bake one hour.

BOSTON BROWN BREAD

Mrs. Emma C. Portman

Two cups milk, sour; two cups graham flour; one cup wheat flour; three tablespoonfuls mola.s.ses or sugar; one teaspoonful soda. Take pound baking powder cans, lard them well and fill two-thirds full; put on lids and set in a kettle which is half full of boiling water; put on the kettle lid and keep boiling three hours; replenishing often with boiling water.

BOSTON BROWN BREAD NO. 2

Mrs. M. A. Stewart

One cup sweet milk; one cup sour milk; one cup New Orleans mola.s.ses; one-half teaspoonful salt; one teaspoonful soda; one cup corn meal; two cups graham flour. Add a few raisins which greatly improve the flavor.

Put in a five-pound pail, set in cold water (one quart). From time it commences to boil let cook for three hours.

MY MOTHER'S BROWN BREAD

Mrs. Grant Beebe

One cup mola.s.ses; one cup milk (sweet or sour); one cup of graham flour and one cup corn meal, stiff; two cups raisins, two eggs; two even teaspoonfuls soda; one tablespoonful brown sugar; one teaspoonful salt.

Bake one hour in moderate oven.

JOHNNY CAKE

Mary S. Vanzoll

One cup sweet milk; two eggs; one dessert spoonful of sugar; one-half cup yellow corn meal; one-half cup flour to make like cake batter; one-fourth cup melted b.u.t.ter; salt; heaping teaspoonful baking powder.

CORN CAKE

Mrs. J. L. Putnam

Scald one cup white corn meal with one pint of milk; while hot add one tablespoonful of b.u.t.tered bread crumbs, one of sugar and a little salt.