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Show HAKIXG P()KH LOAl BREADS. Oat am! Coin I-'lour IJreail. J 50 per cent Ground Rolled Oates, ' 5 0 per cent corn flour. 1 cup liquid, J 2 to 4 tablespoons fat, 4 tablespoons sirup, 6' teaspoons baking powder, , 1 teasipoon salt, 2 eggs, l'A cups corn j (lour and 1 cups ground rolled ' oats. Barley and Coin Bread. 50 per cent barley flour- and 50 ner cent Ground rolled oates. 1 cud liquid, 2 to 4'lablespoons fat, 4 tablespoons table-spoons sirup, 2 eggs, 6 teaspoons of baking powder, 1 teaspoon salt, 1 7-8 cups barley flour, and 1 cups ground rolled oats. Bye Bread. 2 3-4 cups milk, 2 cups rye flour, 1 tablespoon salt, 1 cup meat if desired, desir-ed, 2 cups whole wheat flour, 2 eggs, 3 tablespoons baking powder, (2 tablespoons molasses and tea-spoon tea-spoon soda makes it softer.) Make rather a stiff batter. Put in loaf pans and let rise twenty minutes or more. Bake 1 hours. Kaisin Brow'ii Bread.. 1 cup rye, 1 cup cornmeal, 1 cup graham flour, 1 cup raisins, 3-4 tablespoon ta-blespoon soda, 1 teaspoon salt, 3-4 cup molasses, 2 cups sour milk or 2 cups sweet milk or water. Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well battered mould and steam ?,y2 hours. Fill mould only 2-3 full. The cover should be buttered before being placed on mould, then tied. Place mould on a trivet in "kettle containing boiling water, allow water to come up half way around mould, cover closely? and steam, adding, as needed, more boiling water. |