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BREAD AND
BREAD-MAKING


Copyright 1899 by
SARAH TYSON ROREB



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BREAD
AND BREAD-MAKING
HOW TO MAKE MANY
VARIETIES EASILY AND
WITH THE BEST RESULTS
ft'
By MRS S T RORER
\
Author of Mrs Rorer's New Cook Book
New Salads, Canning and Preserving
and various other works on Cookery
Published at Philadelphia by
ARNOLD AND COMPANY


Printed at the Sign of the Ivy
Leaf in Philadelphia by George
H Buchanan and Company
THE NEWYORK
PUBLIC LIBRARY
159587B
ASTHK, LENOX AND
TILUfcN FOUNDATIONS
R 1941 L


8 BREAD AND BREAD MAKING
the grain, composed of well rounded
cells, inside of which is that portion
of the grain richest in albuminoids.
The great bulk of the centre of
the grain is light in color, con-
taining more starch granules and
less glutin. While starch and
gluten are found intimately associ-
ated throughout the entire grain,
glutin is more abundant near the
bran layers, and starch near the
centre. The inner portion, the
"endosperm," holds the "germ" or
embryo, the life-spark of the grain;
which, under suitable conditions,
will develop into a living wheat
plant. The remaining part of the
"endosperm" holds the food upon
which the plant lives until it is able
to obtain nourishment from other
sources.
In this country many
varieties of wheat are
Winter , . e
grown, but for our pur-
pose two kinds only
need be considered: the hard spring
and the soft winter wheats. The


12 BREAD AND BREAD MAKING
"More than half this mineral
matter was phosphoric acid." Oil
and phosphoric acid are two very
necessary dietetic constituents, and
as the wheat itself contains less fat
than is usually given for a perfect
diet, discarding the germ is to be
regretted, especially among people
who use dry bread, or various
syrups or sweets in the place of
butter. The majority of us, how-
ever, wisely butter our bread. The
thinner the bread and the thicker
the butter, sometimes the better,
especially for those people who are
inclined to be anaemic, or those who
wish to add to their fat. The but-
ter thus spread on bread, which
necessarily must be masticated, is
much more digestible and more
quickly assimilated than would be
the same quantity of cream taken
on soft foods or alone. To sum it
all up, if we wish to make a very
white flour, we must do so at the
expense of several of the most im-
portant constituents of the wheat.


WHEAT 13
Comparative Analysis by Yeo of Fine and
Whole Wheat Flour
Fine Whole
Flour Wheat
Water tio 14.0
Proteids 9.3 14.9
Fat 08 1.6
Carbo-hydrates (starch, sugar, etc.,) .... 76.5 66.2
Fibre 0.7 1 6
Mineral matter 0.9 1.7
The albuminoids, also called
proteids and nitrogenous foods,
consist of albumin, glutin, casein
and diastase. This latter substance
being an enzyme(an unorganized
ferment), which has the power of
changing or transforming starch into
a sugar.
The albuminoids are flesh or
muscle forming foods, building and
repairing the tissues of the body,
and assisting in the formation of
the fluids. Under certain condi-
tions, however, they may also
contribute to the muscular and
nervous energy, and in turn pro-
duce heat.
The carbo-hydrates, sugars and
starches, also called the amyloids,
with the fats would be non-nitro-


20 BREAD AND BREAD MAKING
Salt acts as a guard
Salt keeper, holding, as it
were, the action of the
yeast. Bread sponged over night
is not so liable to "sour" if salt is
added; salt is entirely unnecessary,
however, if the bread is to be made
quickly in the morning.
Sugar will increase the
Sugar rapidity of fermenta-
tion, but spoils the
flavor of the bread.
Albumin, in the form of
Albumin white of egg, as it is
usually added in making
rusk or tea biscuits, especially in
connection with the shortening used,
retards the action of the yeast, and
a much longer time must therefore
be allowed for the raising of bis-
cuits, cinnamon bun, and articles of
this kind, than for ordinary bread
or biscuits.


YEAST 21
YEAST
In this country we have at pres-
ent the German compressed yeasts,
which are sold in almost every city
and town. They are as a rule well
made and easily used. Being com-
pressed, they contain much more
yeast in a small space than ordi-
nary home-made yeasts, conse-
quently, enable the housewife to
make bread in a third or a quarter
of the time. Yeast is a plant be-
longing to the fungi; it grows by
budding; during the process of
growth, when mixed with mate-,
rials containing albumin and sugar,
or substances easily converted or
broken down into sugar, it pro-
duces "fermentation." The flour
may be called the soil in which the
plant feeds and grows; and if it is
allowed to remain too long at one
temperature and in one condition,
like all other living things it becomes
exhausted, and the yeast plant is
killed by its own excretions. We


24 BREAD AND BREAD MAKING
vegetable kingdom; and is, like all plants, capable of building up com-
plex compounds from simple ones.
During the growth of a plant, there
is a continual absorption of heat.
Now, yeast, in this particular, pre-
sents directly the opposite; for,
during the entire process of fermen-
tation, the temperature of the liquid
rises. For this reason we are taught
not to place the bread in too warm
a place, or it will "sour" quickly.
The name applied to the genus
of the yeast fungi is saccharomyces;
so called because they receive their
greatest nourishment from the sac-
charine solutions, and convert the
sugar present into alcohol. Com-
pressed cakes as we buy them are
in a resting stage. To give a
kindergarten simile, I might com-
pare the ordinary German yeast
cake, which must be used fresh to be
good, to the plants taken from the
yard in the fall and hung in the cellar
during the winter. They remain in a
dormant condition, but are capable


26 BREAD AND BREAD MAKING
"SALT RISING" OR EMPTYINGS
This sponge or leavening is made
by fermenting flour and water or
milk without the addition of ordi-
nary yeast. The true conditions
of this fermentation are not ex-
actly known. Judging from the
odor produced, bacteria play an im-
portant part in the "fermentation."
Then, too, the wild yeast plants of
the air find this an exceedingly good
resting place, and grow with great
rapidity. It has been observed by
one writer that the yeast plants
found in this dough do not repro-
duce by budding. Whether or not
this bread is wholesome, is an open
question. We know this, that in a
perfectly clean room (and by this we
mean a room surgically clean, one
free as nearly as possible from all
germ contaminations) it is almost
impossible to make good "empty-
ings." Carry the basin from this
room to one where the floor is
covered with carpet, especially if the


s8 BREAD AND BREAD MAKING
BREAD
After the selection of the flour,
the yeast and the liquid, there re-
mains still the manipulation, to make
a perfect loaf.
First comes the mixing,
Mixing or . , ,. .
sponging or kneading of the bread. Each little
grain of flour must be surrounded
by a volume of water to hydrate the
starch, to dissolve the sugar and
albumin, and to moisten the glutin,
which causes them to adhere and
form a dough. We cannot use
water alone in sufficient quantity to
effect this ; it must be supplemented
by kneading, which is really the
most important part of bread mak-
ing. In most households, the hands
are used for this purpose; but,
where large quantities of bread are
to be made, a bread kneader or
dough machine is an absolute neces-
sity. These can be purchased in all
sizes, from one making six loaves to
one with capacity for one hundred.
When the dough becomes elastic


30 BREAD AND BREAD MAKING
rocking motion, until the dough
has been thoroughly and evenly
kneaded. This will take at least
fifteen minutes. At first, you must
add flour, just a little at a time;
but after the dough has lost its
stickiness, knead it on a dry board.
When it ceases to stick on pres-
sure, the kneading may be discon-
tinued.
After the dough has had
Molding its first standing, turn
out carefully onto the
board; cut off sufficient to make
one loaf. Roll it out under the
hand until smooth and well shaped
for the pan in which it is to be baked,
and into which place it at once.
Stand it back in the same warm
place (75°Fahr.) until it has doubled
its bulk, covering it with a light
cloth.
The baking of the bread
'Baking is of the greatest im-
portance, as the yeast
plant must, during the process, be
thoroughly killed; otherwise, it is


BREAD 31
capable of setting up fermentation
in the stomach, destroying the diges-
tion of other starchy foods already
in the stomach. Yeast is destroyed
at the temperature of 2i2°Fahr.
While the heat of the oven may be
300°Fahr., it must be remembered
that bread contains a large amount
of water, and water at sea level boils
at 212°Fahr. If the oven is too hot
and the loaves large, the crust sur-
rounding will prevent the heat from
penetrating to the centre of the loaf.
Thus one frequently finds upon
plunging the thermometer into a hot
loaf that it will not register over 18o°
to 200°Fahr; consequently the yeast
germs may not be killed; such bread
is very unwholesome. Dry yeast, of
course, is able to stand a much higher
temperature than yeast suffused
with water; so that the yeast plant in
bread is much more easily killed
than it would be in a dry yeast cake.
The outside of the loaf, or crust, is
much more easily digested than the
inner portion or crumb. During


34 BREAD AND BREAD MAKING
DISEASES OF BREAD
In our grandmother's day, when
floors were not carpeted and walls
were white-washed, not papered,
diseases of bread as well as dis-
eases of fruits and vegetables, were
by far more rare than they are to-
day. Our modern civilization ren-.
ders it more necessary to be very
particular about the care of our
food. The abnormal conditions are
very frequently due to the impuri-
ties which exist in the flour, in the
bread-pans, on the board, and in
the coverings used for the bread.
Mildew produced by fungus growth
is one of the common diseases of
bread, when wrapped in ordinary
linen or cotton cloths. The cloth
becomes quickly contaminated, im-
parting a sour, unpleasant flavor to
the bread. There can be but little
doubt that such bread is unwhole-
some and should not be eaten.
There are many diseases that are
due to fungoid growths directly on


38 BREAD AND BREAD MAKING
has a very peculiar odor. It is
produced by bacteria, which flourish
most rapidly in an alkaline medium.
This bread should not be used as
food, as it irritates the intestines
and frequently produces diarrhoea.
Indigestion may be brought on by
eating bread having any one of
these diseases.
After the bread has
_ . cooled put it, without
'Bread . v . c tl
wrapping, in a perfectly
clean tin box; or it may be slipped
into clean unbleached muslin bags
and hung in a dry closet. These bags
must be washed and scalded after
each using. Bread is much better
if it is allowed to dry out and then
re-moistened, as it were, at serving
time. The long French loaf may
become perfectly hard, but if put
in the oven ten minutes before meal
time will be crisp, tender and deli-
cate without being heavy. Do not
keep bread in stone or wood in a
damp cellar.


4° BREAD AND BREAD MAKING
salt, and sufficient wholewheat flour
(about one quart) to make a stiff
batter. Beat continuously for five
minutes ; cover and stand in a warm
place; in winter, three hours, in
summer two and a half hours will

French Pan
be sufficient. Then stir in slowly
sufficient flour to make a dough.
Turn this out on the baking board;
knead continuously until you have
a soft, elastic loaf. Divide into four;
mold each portion into a loaf; put
into greased pans ; cover, and stand
in a warm place one hour, or until
it has doubled its bulk, and feels
very light when you pick it up in the
hand. Brush the top with water,
and bake in a moderately quick oven
three-quarters of an hour. Turn
from the pans ; rest the loaf so that
the air will pass around it; and allow
it to cool. Keep in a clean tin box.
If home made yeast is used add a


12 BREAD AND BREAD MAKING

if in a square pan, bake in a mod
erately quick oven three-quarters
of an hour ; if in along French pan,
in a quick oven thirty minutes.
Bread Sticks
Bread sticks may be made either
from the nineteenth century or
white bread dough. Roll a portion
of the dough
out in the
hands, making
it the size of
a lead pencil. Cut it the length of the bread stick pan, and put each
one in its own compartment. Let
them stand thirty minutes; brush
with water, and bake in a quick
oven fifteen minutes.
Old Maids
When your plain bread dough is
light and ready for molding, pull off
quite large bits and shape them
into round biscuits at least six
inches in diameter and about a half
inch thick. Flour your bread


RECIPES 43
cloth; put them down; cover, and
let them stand until very light,
about one hour; then bake them
slowly on the griddle. They may
be turned two or three times while
baking.
Another way of baking old maids
is to make them into smaller bis-
cuits, and place them to rest in
large crumpet or muffin rings.
They may then be baked in the
rings. When eating, pull them
apart; do not cut them.
Graham Bread
To make one loaf of graham
bread, take one pint of white
sponge; stir insuf-
ficient graham
flour to make a
batter that is diffi-
cult to stir but not
sufficiently stiff to knead; add a
tablespoonful of molasses. Pour into
a greased square pan ; let it stand
one hour, and bake in a moderate
oven three-quarters of an hour.


44 BREAD AND BREAD MAKING

Corn Meal Loaf Bread
Put a pint of milk or water over
the fire to boil. When boiling, stir
in two-thirds of a measuring cup-
ful of granulated corn meal; cook
just as you would mush. Take it
from the fire, and add one pint of
scalded milk; add a level teaspoon-
ful of salt. When it is lukewarm,
add one small com-
pressed yeast cake
dissolved in four
tablespoonfuls of
cool water; add a pint of white
flour; beat thoroughly; cover, and
stand in a warm place three hours.
Now add sufficient white bread
flour to make a dough. Take it out
on the board, and knead it thor-
oughly and carefully until it loses
its stickiness, and becomes elastic.
Make it at once into two loaves;
place each in a greased square
bread pan; cover and stand in a
warm place one and a half hours,
or until very light. Brush with
water, and bake in a moderately


RECIPES 45
quick oven three-quarters of an
hour.
Oat Meal Bread
Oat meal bread is made in pre-
cisely the same manner as corn
meal bread, substituting a cup of
rolled oats for the quantity of corn
meal.
Golden Loaf of South Carolina
Boil three good sized white
potatoes until tender; drain, dry
and press them through a colander
or vegetable press. This should
measure a half pint. Scald one
pint of milk; add to it two table-
spoonfuls of butter, and pour grad-
ually into the potato. If you now can
press this through a fine sieve, so
much the better for the loaf. Add
a tablespoonful of sugar, and when
the mixture is lukewarm add six
well beaten eggs and one com-
pressed yeast cake dissolved in four
tablespoonfuls of water. Now add
sufficient flour to make a batter;
beat continuously for five minutes;


So BREAD AND BREAD MAKING
aide for three hours; then stir in
all the flour; knead and work the
dough for fifteen minutes until it
becomes soft and elastic. Then
pound with a potato masher for
five minutes; roll out in a sheet
half an inch thick; cut with a
round cutter. With the handle
of a knife press down through
the centre of each little round
making a depression. Brush one
side lightly with butter; fold the
other over, pocket book fashion;
place them in a greased pan
far enough apart not to touch.
Cover; stand in a warm place
for one hour, or until very light.
Brush the tops with milk, and
bake in a quick oven fifteen min-
utes.
French Potato Rolls
Pare two good sized potatoes;
cover them with boiling water;
boil five minutes. Drain off this
water, and throw it away. Now
cover with one pint of boiling
water; boil until the potatoes are
X


SMALL BREADS 51
soft and mealy. Drain, saving the
water. Mash the potatoes and
add to them one pint of scalded
milk; beat until smooth. Now add
the water in which they were
boiled. Add a level teaspoonful of
salt, and, when the mixture is luke-
warm, one cake of compressed
yeast dissolved in four tablespoon-
fuls of water; add a pint and a
half of good bread flour; beat
thoroughly; cover and stand in a
warm place for two hours. Now
add sufficient flour to make a soft
dough; knead as lightly as possi-
ble until the mixture loses its sticki-
ness. Put this back into a bowl;
and, when it has doubled its bulk
(one and a half to two hours),
pinch off by tablespoonfuls; make
into tiny little rolls. Put into a
greased French roll pan; cover,
and when very light, run into a
quick oven for fifteen minutes. The
dough must be as soft as possible
without being sticky.


52 BREAD AND BREAD MAKING
French Rolls
Scald one and a half pints of
milk; when it is lukewarm, add
one yeast cake dissolved in two
tablespoonfuls of warm water;
stir in sufficient flour to make a
good batter; beat thoroughly;
cover and stand in a warm
place until very light (about two
hours); now add another half pint
of milk that has been scalded and
is lukewarm and a teaspoonful of
salt. Rub two tablespoonfuls of
butter into a pint of flour, and stir
this in; then go on adding flour
until you have a dough stiff enough
to knead. Knead and pound for at
least fifteen minutes. Put it back in-
to the bowl; cover, and when it has
doubled its bulk (about two and a
half to three hours) roll it out care-
fully into long narrow strips. Have
each roll as thick as your two
fingers and four inches long. Place
them in a pan so that they will not
touch each other. Cover the pan,
and when they are very light, bake


SMALL BREADS S3
them in a quick oven about fifteen
minutes. Pans can be purchased
that are just the size and shape of
the rolls.
Crumpets
Scald one pint of milk; add three
tablespoonfuls of butter; when
lukewarm, add one cake of com-
pressed yeast dissolved in four
tablespoonfuls of water; add a
half teaspoonful of salt. Now add
sufficient flour to make a batter that
will drop from a spoon (about two
and a half cups). Beat thoroughly,
cover and stand aside for two
hours. Heat the griddle slightly;
grease crumpet rings, and place
them on top. Put two tablespoon-
fuls of batter in each ring; bake
slowly on one side then turn them
rings and all; as soon as they are
sufficiently baked remove the rings;
push the crumpets on one side of
the griddle so that you may again fill
the other side. Bake slowly for ten
minutes; and they are ready to
serve. Pull apart; do not cut.


54 BREAD AND BREAD MAKING
English Muffins
English muffins are made after
this same recipe. The rings used
are smaller, and they are filled at
least half full with batter, and are
not turned during the baking, but
are placed in a baking pan, and
cooked in the oven.
German Horns
Scald one pint of milk ; add to it
three tablespoonfuls of butter, a
tablespoonful of sugar and when the
milk is lukewarm add one com-
pressed yeast cake dissolved in four
tablespoonfuls of cold water. Now
stir in sufficient flour (a little over a
pint) to make a dough that you can
take out on the board and knead
until it loses its stickiness, adding
flour, of course, as you need. This
dough must be fine grained and
light, and will require at least fifteen
minutes continuous kneading. Put
it back into the bowl; cover, and
stand in a warm place for three


56 BREAD AND BREAD MAKING
butter with salad or cold meats for
evening collations.
Nuns' Puffs
Scald a half pint of milk ; add one
rounding tablespoonful of butter;
when lukewarm, add two eggs well
beaten, and one cake of compressed
yeast, dissolved in four tablespoon-
fuls of lukewarm water. Now stir
in gradually sufficient flour (about
one and a half cups) to make a stiff
batter, or rather a soft dough, one
that can be worked up with a spoon,
not with the hands. Dip out or cut
off spoonfuls of this; drop into
greased gem pans ; cover and stand
in a warm place for one hour. Bake
in a quick oven thirty minutes.
They must be very light before
going into the oven.
Unleavened Bread
Unleavened bread is bread made
without fermentation; in other
words, no means is taken, save the
ordinary kneading and beating
to aerate the dough. Mix the





58 BREAD AND BREAD MAKING
Whole wheat flour may be made
into whole wheat crackers by fol-
lowing this same method. The
dough should be rolled very thin
and cut into small square crackers,
and baked in a moderate oven. If
the dough is baked in a quick oven
it will puff up, be much lighter, but
will not keep so long.
Egg Crackers
Sift one quart of flour. Beat the
yolks of three eggs, and add to them
about three-quarters of a pint of
thick sweet cream; knead and beat
until smooth. Roll out into a very
thin sheet; cut into round crackers;
prick, and bake in a quick oven.
Serve warm.
Salt Rising Bread
Stir two tablespoonfuls of corn
meal into a half pint of water that
has been scalded and slightly cooled
(to about 13o° Fahr.); add half a
teaspoonful of salt ; mix thoroughly.
This should be made in a pitcher.


SMALL BREADS 59
Cover the pitcher with a saucer,
stand in a bowl, surround it with
warm water at the temperature of
160° Fahr. Keep this in a warm
place either over night or for five
or six hours. If you make it early
in the morning, say six o'clock, it
will be ready to use by eleven.
Then scald one quart of milk ; stand
it aside until lukewarm; add a tea-
spoonful of salt and sufficient flour
to make a batter that will drop from
the spoon. Beat thoroughly; turn
in the salt rising; beat continuously
for three minutes ; then cover, and
stand in a pan of warm water about
two hours; then add sufficient flour
to make a dough ; knead thorough-
ly, and continuously until smooth
and elastic. Divide into four loaves;
mold, and place each in a square
greased pan; cover again with a
towel; stand in a very warm place,
and when light, bake in an oven at
300° Fahr., for one hour.
This must be kept very much
warmer than yeast bread.


60 BREAD AND BREAD MAKING
THE SECOND COOKING OF
BREAD
Zwieback
Zwieback may be made from
plain bread, or bread that has been
slightly sweetened. The bread
must be made in small loaves, and
thoroughly baked. When one day
old, cut it into slices a half inch
thick; place these slices in large
baking pans that have been lined
with soft brown paper; put them
into a mild oven until thoroughly
dry; then increase the heat until
they are a golden brown to the very
centre. To keep them, put into
perfectly clean bags, and hang in a
dry, light closet.
Toast
Dry toast may be made in pre-
cisely the same way as zwieback,
but must be served warm. Do not
butter the toast however while it is
hot; wait until it has slightly cooled;


62 BREAD AND BREAD MAKING
add a teaspoonful of corn starch
moistened in a little cold milk ; add
this to the hot milk, and cook until
smooth; take this from the fire;
allow it to cool a little ; add a table-
spoonful of butter, and pour quickly
over the bread. Serve at once.
Pulled Bread
Whittle the outside crust from a
long loaf of well baked bread ; then
with two forks pull the bread apart
c\ down the cen-
r-^" r "',«'''" ) tre of the loaf.
J Divide these
halves again
into quarters ; then cut into eighths.
Place these ragged strips in a bak-
ing pan that has been lined with
brown paper; then in the oven;
allow them to dry to the very centre.
Then close the door, and make them
a golden brown. Each piece must
be crisp to the very centre, or it
is not sufficiently done.


64 BREAD AND BREAD MAKING
Now, with your two fingers and
thumb, work the whole until per-
fectly smooth, taking in gradually
the flour. This will make a soft,
delicate dough; manipulate it thor-
oughly in the bowl; it should not
be sufficiently dry to knead on a
board. Cover it, and stand in a
warm place over night. Turn it
out onto the board next morning;
cut off about two tablespoonfuls
and roll this out under your hand
into a long roll about as thick
as your finger and a half yard
long. Make it a little thinner in
the centre; fold the two ends to-
gether, and roll under your hand
until it is thoroughly twisted and has
a rope-like or twisted appearance.
Put the two ends together; place
them in a pan where they will not
touch each other; cover and stand
in a warm place until very light.
Bake in a quick oven fifteen minutes.
The dough may be made into rolls
the same as bread sticks, and baked
in bread stick pans; or it may be


SWEET BREAD CAKES 65
made into a shorter roll, folded in
the centre; then twisted like a rope,
and put into a bread stick pan.
When they are baked, pour over a
small quantity of melted sugar or
fondant. The melted sugar is made
by adding a tablespoonful of hot
water to a half pound of powdered
sugar; stand this over the fire
until it becomes moist and suffi-
ciently liquid to pour. These cakes
are exceedingly good dipped in
chocolate icing.
German Cinnamon Bun
Scald a half pint of milk; while
hot, add two ounces of butter, two
tablespoonfuls of sugar. When luke-
warm, add half of a compressed
yeast cake dissolved in two table-
spoonfuls of warm water, and three
eggs well beaten without separat-
ing. Now add sufficient flour (about
two cups) to make a good dough;
the dough must be elastic but soft.
Knead and manipulate it, either
with your hand or a spoon, keeping


SWEET BREAD CAKES 67
quarter of a pound of granulated
sugar, and, if you like, a teaspoon-
ful of caraway seed; add them to
the flour and butter, and mix thor-
oughly. Scald a half pint of milk.
When lukewarm, add half of a
compressed yeast cake dissolved in
four tablespoonfuls of cool water.
Turn this into the flour; mix, add-
ing a half pound of cleaned currants.
Knead thoroughly, having the
dough soft but elastic. Grease
thoroughly a turk's head or a round
cake mold, line with buttered or
oiled paper, allowing it to come up
a little above the top of the pan.
Put in the dough; stand it in a
warm place; cover, and when it
has doubled its bulk (about two
hours) bake in a moderate oven one
hour.


^QUICKBREADS 69
"1
oven is very hot. Grease a shallow
pan; get your rolling pin and cutter
and your small pastry brush; add
slowly sufficient milk to make a
dough that is moist but not wet,
about a cup and a quarter. Turn
the dough onto a floured board;
knead very
quickly; roll
out into a
sheet a half
inch thick; cut into small biscuits;
stand them in a pan where they will
not touch each other; brush the
tops with milk and bake in a quick
oven twenty minutes. These bis-
cuits should expand three times
their original bulk, be brown top
and bottom, and thoroughly baked
at the sides, but of light color.
Whole Wheat Milk Biscuits
These may be made after the
same recipe.
Rye Milk Biscuits
These, also, may be made after
the same general plan, using more


72 BREAD AND BREAD MAKING
teaspoonful of baking powder, and
then fold in the well beaten whites
of the eggs. Bake in twelve greased
gem pans in a moderately quick
oven twenty minutes. Rye meal
may be used in the place of whole
wheat flour, or you may use it
half and half.
Plain Corn Bread
Separate two eggs ; add to the
yolks a tablespoonful of butter
melted and a half pint of milk;
then one cup of white corn meal,
and a half cup of white bread
flour; beat thoroughly; add a
rounding teaspoonful of baking
powder, and fold in the well
beaten whites of two eggs. Pour
into a greased shallow pan, and
hake in a moderately quick oven
thirty minutes. Cut into squares,
and serve hot.
Buttermilk Bread
Put one pint of yellow corn meal
into a bowl; pour in a half pint of
-.


74 BREAD AND BREAD MAKING
The quantity given should make
six layers. In pouring it out be
careful not to break the air bubbles
in the dough, pour it as gently as
possible. If these cakes are wanted
for breakfast they may be mixed at
night, using one-half the quantity
of the yeast ; then, the first thing in
the morning, add the eggs. They
may stand for an hour and then be
baked. If needed for lunch, they
may be made in the morning.
When done, take from the pan,
butter lightly one layer; place an-
other layer on top, butter lightly;
and another layer. To serve, cut
down as you would layer cake or
pie, or pour the mixture into a
Turk's head and bake in a more
moderate oven for three-quarters
of an hour. Cut as you would
sponge cake, using a heated sharp
steel knife. Baked in gem pans
this makes the very lightest sort of
luncheon muffins. In small pans,
of course, a more thorough baking
is insured.
,


STEAMED BREADS 75
STEAMED BREADS
Oat Heal Brown Bread
Mix one pint of Pettijohn's
Breakfast Food, one pint of Quaker
Oats, a half pint of granulated
yellow corn meal and a half pint of
whole wheat; add a teaspoonful of
salt. Dissolve a tea-
spoonful of baking soda
in two tablespoonfuls of
warm water, add it to a
half pint of New Orlean;
molasses, stir and add it to a pint
of thick sour milk; mix with the
dry ingredients; turn into a brown
bread mold, and boil or steam con-
tinuously for four hours. Very
good.
Boston Brown Bread
Mix a half pint of Yankee rye
with a half pint of granulated corn
meal and the same quantity of
whole wheat flour. Measure a
level teaspoonful of bicarbonate of
soda, dissolve it in a tablespoonful


76 BREAD AND BREAD MAKING
of warm water; add it to a cup
of New Orleans molasses; mix,
and add to one pint of thick sour
milk or buttermilk. Add a tea-
spoonful of salt; pour this into the
dry ingredients; mix thoroughly;
turn into a greased brown bread
mold; tie down the cover. Place
in a steamer, or in a kettle and
partly surround the mold with boil-
ing water, and boil continuously
for four hours. If you are without
a mold, a five pound baking pow-
der tin may be used, or an ordi-
nary long ten cent milk kettle; or
you may use an ordinary round
pudding mold, one having a funnel
or standard in the centre.
-


QUICK BREADS WITHEGGS 77
QUICK BREADS WITH EGGS
Mush Bread
Put one pint of milk in a double
boiler; stir in slowly a half pint
of corn meal; cook until you have
a smooth mush (about five minutes);
take from the fire; add the yolks
of four eggs slightly beaten; then
fold in carefully the well beaten
whites. Turn this into a baking
dish, and bake in a moderately
quick oven twenty to twenty-five
minutes. Serve at once. This must
be served in the dish in which it is
baked, and be helped with a spoon.
Dodgers
Put into a bowl one pint of south-
ern corn meal, and into the centre
of this a rounding tablespoonful of
shortening; pour over sufficient boil-
ing water to just moisten; it must
not be very wet. Cover, and let
it stand until cool. Beat one egg
without separating until light; add
four tablespoonfuls of milk. Stir


78 BREAD AND BREAD MAKING
this into the meal. The meal must
now be sufficiently thick to drop
from a spoon, not pour. Drop it
by spoonfuls, into a greased pan.
Bake in a moderately quick oven
a half hour. It must be sufficiently
thick to retain the shape of the
spoon, as it is dropped into the pan.
German Puffs and Pop Overs
Beat four eggs without separat-
ing until well mixed, add a half
pint of milk and pour gradually
into a half pint of pastry flour ; mix
well and strain through a sieve
back into the
first bowl.
Have iron
gem pans
well heated, fill half full with this
thin batter and bake in a moder-
ately quick oven, for forty minutes.
Pop Overs are made in precisely
the same way, using two instead of
four eggs. These may be used as
breakfast muffins, or served with a
sauce as dessert.


INDEX
79
INDEX
Albumin ....
Baking . . .
Baking Powder Loaf . .
Biscuit . . . .
Milk
Biscuits, Rye Milk .
Whole Wheat Milk .
Boston Brown Bread .
Bread ....
Baking . . .
Boston Brown
Buttermilk
Corn ....
Cornmeal Loaf
Diseases of .
Graham . .
Mechanics of Kneading
Mixing or Kneading
Molding
Mush
Nineteenth Century
Oatmeal .
Oatmeal Brown . .
Pulled .
Rye ....
Second Cooking of .
Sticks . . .
Swedish .
Sweet Bread . .
To Keep
Unleavened . „
White .
Breads, small . . ,
Steamed . .
Breakfast Muffins . .
Bun, Cinnamon, German .
PAGE
20
30
68
68
68
69
69
75
28
3°
75
72
72
44
34
43
29
28
3°
77
39
45
75
62
46
60
42
47
63
39
56
41
4S
75
jo
65
159587U


So
INDEX
Buttermilk Bread
Cake, Dutch, common
Cakes, Coffee
Sweet Bread .
Care of the Wheat Grain
Cinnamon Bun, German
Coffee Cakes
Color of Flour .
Common Dutch Cake
Corn Bread, plain
Corn-meal Loaf Bread
Corn Muffins . .
Crackers, Egg . .
Cream Toast .
Crumpets
Different Amounts of Liqui
Diseases of Bread ,
Dodgers . .
Dutch Cake, common
Egg Crack eis ,
Emptyings . .
English Muffins
Flour, color of . ,
Graham . .
Selecting . .
Pastry .
Wheat, analysis .
Whole Wheat
French Potato Rolls .
French Rolls .
Fruit Gems . .
Gems,. Fruit .
Oatmeal .
Whole Wheat
German Cinnamon Bun
German Horns
German Puffs
Golden Loaf of South Carol
Graham Bread
PAGE66
°3
63
9
65
63
15
66
72
41
7'
5S
61
53
i:s
3+
77
66
58
26
54
15
17
14
15
•3
16
5°
52
7i
7l
71
70
65
51
7S
45
43


INDEX
81
Graham Flour
Home-made Yeast . .
Horns, German . . .
Kneading ....
Mechanics of . .
Liquids
Liquids, different amounts of
Loaf, Baking Powder • .
Mechanics of Kneading .
Milk Biscuit ....
Milk Toast •
Milling .....
Mixing or Kneading .
Molding . . . .
Muffins, Breakfast . . .
Corn ....
PAGE
17
39
54
28
29
19
18
68
29
68
61
10
28
30
70
71
English . . .
Rice ....
Mush Bread . ...
Nineteenth Century Bread
Nuns' Puffs ....
Oatmeal Bread ....
Oatmeal Brown Bread .
Oatmeal Gems . .
Old Maids ....
Pastry Flour ....
Plain Corn Bread • . .
Pocket Book RolU
Pop Overs ....
Puffs, German . . .
Nuns' ....
Pulled Bread
Quick Breads, with baking powder
Quick Breads, with eggs .
Recipes .....
Rice Muffins ....
Rolls, French . < . •
French Potato . . •
Pocket Book . . .
Vienna ....
54
71
77
39
56
45
75
7i
42
15
72
49
78
7S
5°
62
68
77
39
7i
52
5°
49
48


8*
INDEX
Rye Bread
Rye Milk Biscuits . .
Sally Luna .
Salt ....
Salt Rising
Salt Rising Bread .
Second Cooking of Bread
Selecting Flour
Small Breads
South Carolina, Golden Loaf of
Spring and Winter Wheat .
Steamed Breads
Sticks, Bread . .
Structure of the Grain .
Sugar . . .
Swedish Bread . .
Sweet Bread Cakes
To Keep Bread . .
Toast
Cream ...
Milk ....
Water .
Unleavened Bread. .
Vienna Rolls . .
Water Toast . .
Wheat
Care of the Grain
46
69
73
20
26
5S
60
14
48
45
8
75
42
7
20
47
63
3S
60
61
61
61
56
48
61
7
9
Flour, analysis
Milling
Spring and Winter
Structure of the Grain
White Bread .
Whole Wheat Flour .
Whole Wheat Gems
Whole Wheat Milk Biscuit .
Yeast . . . .
Home-made . .
Zwieback . . .
'3
10
8
7
41
16
10
69
21
39
60


ARNOLD AND COMPANY, PHILADELPHIA
Mrs. Rorer's
NEWCook Book
A marvelous book of 731 pages, telling of
the things one needs to know about cook-
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It would, therefore, seem to be good policy
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