Ebook - Recipes Tried And True (1894 Cookbook).txt

loaves over with butter. This will keep the crust soft.

COFFEE CAKE. MRS. U. F. SEFFNER.

When the bread is ready for the pans, leave about what you would use

for one loaf in the bowl; into that, work one-half cup butter,

one-half cup sugar, the yolks of two eggs, and the white of one egg;

work thoroughly; set to rise. When light, handle carefully; don't work

or roll it; make into cakes with the hands; put into pie plates;

grease the tops with butter; sprinkle on fine bread crumbs, sugar, and

cinnamon, mixed. When perfectly light, bake twenty or twenty-five

minutes.

BREAD. MRS. BELLE BLAND.

FOR FOUR LOAVES OF BREAD.--Peel five good-sized potatoes; boil until

soft, and mash through a colander; then two tablespoonfuls of sugar,

one of salt; and five pints of water. When about cold, add one-half

medium-sized cakes of yeast, which have been well soaked. Let this

stand in a warm place twenty-four hours. In the morning, mix stiff;

knead well; let it rise until light; mold into loaves, and when raised

again, bake in a moderately hot oven one hour.

COMMUNION BREAD. MRS. S. A. YOUNG.

Take one pint flour, one-half teaspoonful baking powder, a little

salt, a teaspoonful butter; rub all together, and then put in enough

water to make a stiff dough. Cut dough in two pieces; roll to

thickness of heavy pie crust; lay on white paper, and cut into strips

one-fourth inch wide. Bake between papers in slow oven.

CINNAMON BREAD.

Take flour as for making biscuit; add a cupful of yeast sponge, two

well beaten eggs, a quart of luke-warm water, and a cupful of sugar.

Salt and knead same as light dough and set to rise. When it is ready

to make out, roll into thin cakes; place in well buttered pans and let

it rise again. Bake to a light brown on top, and when done, spread a

cream over it, as follows: White of an egg beaten to stiff froth; add

teaspoonful of ground cinnamon, and a tablespoonful of granulated

sugar. When this is done, put the bread again in the oven to dry the

cream. This is delicious.

GRAHAM BREAD. MRS. A. C. AULT.

Two cups graham flour, one cup buttermilk, one-half cup sugar, one

egg, one teaspoonful soda, one tablespoonful butter, a pinch salt.

GRAHAM BREAD.

One cup sponge, one cup warm water, one-fourth cup molasses, two

tablespoons melted butter. Thicken with equal quantities of graham,

and flour just enough to form a loaf; then raise.

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