cooking recipes info

MILK BREAD.

Scald one pint of milk, pour while hot over a tablespoonful of butter,
one tablespoonful sugar, one teaspoonful salt. When nearly cold, add
one-fourth cake of yeast, dissolved in one-half a cup of lukewarm

water,
add flour stiff enough to knead. Knead until smooth and elastic, cover,
and let rise until morning, then shape into loaves, let rise again, bake
from forty to fifty minutes; rolls from fifteen to twenty minutes.

Perfect Corn Bread

1 large cup of yellow corn-meal.
1 small cup of flour.
1/2 cup of sugar.
2 eggs.
2 teaspoonfuls of baking-powder.
3 tablespoonfuls of butter.
1 teaspoonful of salt.
Flour to a thin batter.

Mix the sugar and butter and rub to a cream; add the yolks of the
eggs, well beaten, and then half a cup of milk; then put in the
baking-powder mixed in the flour and the salt, and then part of the
corn-meal, and a little more milk; next fold in the beaten whites
of the eggs, and if it still is not like “a thin batter,” put in
a little more milk.  Then bake in a buttered biscuit-tin till brown,
cut in squares and serve hot.  This is particularly good eaten with
hot maple syrup.

SPOON BREAD.

Make a pint of cornmeal mush, five eggs, salt, tablespoonful of butter.
Stir butter and salt into mush when warm; let cool, then add eggs, a cup
of milk and two teaspoonfuls of baking powder. Bake. Serve with a spoon
from baking dish.

FRENCH BREAD.

After softening one cake of compressed yeast in one-half cup lukewarm
water, stir in enough flour to make a very stiff dough. Knead well,
shaping into a ball. Make two cuts on top about one-quarter inch deep.
Place in a pan of tepid water until it swells and floats. When very
light put into a bowl containing one-half cup salted water, stir in
enough flour to make a stiff dough. Let stand in a temperature of 68 or
70 degrees F. until light. Shape into loaf, let lighten again and bake.