| OCR Text |
Show COOKING RECIPES. Graham Bread. Make a sponge as for white bread, and When light mix it with one part; white flour, two parts graham and to make up a full measure a handful of Indian meal, and a teaspoonful of salt. Knead as you would white bread andi add a cupful of molasses as you do so. Make a soft dough and let it rise half an hour longer than you need for white bread. When twice the original size knead again, and set for the last rising. Bake in a steady oven. , English Muffins. Dissolve a quarter of a yeast cake In three gills of lukewarm water in which a half-teaspoonfful each of salt and! sugar and a teaspoonful of melted butter but-ter have been stirred. Into this sift! enough flour to make a very stiff batter. bat-ter. Beat fovj ten minutes and set in, a warm room to rise for six hours. Tear off lightly bits of the dough, mold with floured hands into round cakes the size of a duck's egg, and drop carefully on a hot soapstone grid-' die. Bake slowly, allowing ten minutes min-utes to the upper, ten to the lower sides of the muffins. They should swell to nearly twice their original size. |
