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Show RECIPES OF ANCIENT TIMES Indian Meal Bannocks May Be Recommended Rec-ommended Togus Loaf For Perfect Per-fect Milk Rising Bread. Indian Meal Bannocks Two cup-fuls cup-fuls of meal, two cupfuls of flour, a teaspoonful of salt, one teaspoonful of ginger, four teaspoonfuls of molasses and one teaspoonful of soda are made into a moderately stiff dough with buttermilk or sour milk; then put In round tins and bake an hour. Togus Loaf Take one cupful of graham flour and two cupfuls of corn-meal, corn-meal, salt to taste, one-half cupful of cooking molasses, one good table-spoonful table-spoonful of sugar and two small tea-spoonfuls tea-spoonfuls of soda; mix to a rather stiff batter with either buttermilk or sour milk. Put in a pudding mold and steam at least four hours five is better. bet-ter. Milk Rising Bread Take one-hair pint of new milk and pour one quart of boiling water on It, and let stand until cool; then stir in sifted flour until un-til it Is a thick batter; beat well and stand in a kettle of water that Is more than lukewarm. Cover closely and set where it will be out of a draft. ' Keep the water at the same temperature, and beat the "rising" about every half hour for the first three hours; then cover and let stand, and in six or seven hours it should be twice its bulk. A large pitcher Is excellent ex-cellent for this purpose. When it has risen enough, pour out in a bread-pan, bread-pan, add salt to taste and a small piece of lard, and mix in enough flour to make a dough just the same as any other bread dough. One of the chief advantages In this method of making bread is that it requires very little kneading. Woman's Home Companion. |