Page:The Boston cooking-school cook book.djvu/84

Graham Bread

• 2 cups hot liquid
  (water, or milk and water)
• ¹⁄₃ cup molasses
• 2¹⁄₂ teaspoons salt
• ¹⁄₄ yeast cake dissolved in
• ¹⁄₄ cup lukewarm water
• 3 cups flour
• 3 cups Graham flour

Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded. If used for muffins, use two and one-half cups liquid.

Third Bread

• 2 cups lukewarm water
• 1 yeast cake
• ¹⁄₂ tablespoon salt
• ¹⁄₂ cup molasses
• 1 cup rye flour
• 1 cup granulated corn meal
• 3 cups flour

Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again, and bake as Entire Wheat Bread.

Rolled Oats Bread

• 2 cups boiling water
• ¹⁄₂ cup molasses
• ¹⁄₂ tablespoon salt
• 1 tablespoon butter
• ¹⁄₂ yeast cake dissolved in
• ¹⁄₂ cup lukewarm water
• 1 cup rolled oats
• 5 cups flour

Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape, or drop from spoon into buttered muffin tins.

Rye Biscuit

• 1 cup boiling water
• 1 cup rye flakes
• 2 tablespoons butter
• ¹⁄₃ cup molasses
• 1¹⁄₂ teaspoons salt
• 1 yeast cake dissolved in
• 1 cup lukewarm water
• Flour

Make same as Rolled Oats Bread.