THE COLUMBIAN COOK BOOK
Bread Making.
| GOOD BREAD is the most important item on the menu of the family table. Opinons as to what constitutes good bread differ, perhaps, as much as tastds and opinions concerning anything else, but all agree that bread, to be good, ought to be well baked, light, sweet, flaky and as white as the grade of flour used will allow. Bread-making seems a simple process but it requires a delicate watchfulness from the beginning to end and, while valuable recipes and well defined methods in detail are invaluable aids, nothing but experience will secure the name merited by few and coveted by many, "an excellent bread-maker." |
Bread.
| At night take half cake yeast, put in bowl, soak in one pint lukewarm water. When soft, thicken stiff with flour and put in a warm place to rise. Next morning sift flour in crock, boil five good sized potatoes and run through seive, add cold water to make it the right temperature and quantity, or about three pints. Stir in the flour to the right consistency. Let rise till light, add teaspoon salt, put in shortening (part suet and butter) about size of small egg. Mix stiff or until it will not stick to the board, knead fifteen minutes, let rise till very light, knead again till all the gas is out, form in loaves and let rise in pans till in pressing with finger it will spring back. Bake one hour in a well regulated oven. |
| MRS THOS. WALKER. |
Bread.
| Take one cake yeast foam, put to soak in half cup lukewarm water. At noon put two teacups flour in a
crock, scald with boiling hot potato water, beat thoroughly to a smooth rather thick batter. When sufficiently cooled add the yeast and put to rise in a moderately warm place. Sift flour in moulding pan, let stand and dry till bed time. Take three quarts tepid water with two tablespoons salt dissolved therein, one tablespoon lard, half cup sugar, and the sponge, stir in center of flour till of the consistency of cake batter, set in a moderately warm place to rise till morning. Stiffen with flour till it will not adhere to board. Let rise, punch it down thoroughly with closed hands. Let rise once more, mould in loaves, when light rub over carefully with a little sweetened milk. Bake one hour and a quarter in a moderately hot oven. Take out, turn on bread cloth, grease well with butter, cover very closely and set away for use. |
| MRS. JNO. McFARLANE. |
Graham Bread.
| One pint wheat bread sponge -- light -- two tablespoons sugar, thicken with graham flour; mould into a soft loaf and let rise until double its size. Bake in moderate oven. |
| MRS. A. S. CULVER. |
Tea Rolls.
| When baking, take a piece of dough large enough for two dozen rolls made very small. To this add a piece of butter the size of a walnut, half cup of granulated sugar, a little flour; mix very thoroughly and let it rise, work down many times, make out in rolls, place them fully an inch apart; when very light bake in a moderately quick oven. When done remove from pans and sponge both upper and under crust with a little sugar dissolved in milk. |
| MRS. F. M. LEET. |
Graham Gems.
| One pint of sour milk, one-half teaspoonful of soda dissolved in a little warm water, two eggs, one tablespoonful of butter, one tablespoonful of sugar, pinch of salt, two cups of graham flour, one cup of wheat flour, drop into gem tins and bake in a quick oven. |
| MRS. H. D. WOODWARD. |
Steamed Boston Brown Bread.
| One pint of sour milk, one-half teaspoonful of soda dissolved in a little warm water, two eggs, one tablespoonful of butter, one tablespoonful of sugar, pinch of salt, two cups of graham flour, one cup of wheat flour, drop into gem tins and bake in a quick oven. |
| MRS. C. H. VAIL. |
Graham Gems.
| One egg, one pint sour cream, one level teaspoon soda, one tablespoon molasses, salt, one and a half pints graham flour (scant.) Bake in gem pans in a quick oven. |
| MRS. J. H. MOSLER. |
Steamed Corn Bread..
| Four cups sour milk, one cup molasses, one egg, two teaspoons soda, one teaspoon salt, four cups corn meal, two cups flour. Steam three hours. |
| MRS. G. H. JONES. |
Prison Brown Bread.
| One teacup each of corn meal, graham and white flour, one cup molasses, one teaspoon salt and one of soda. Steam in two quart pan two hours and bake one hour. |
| MRS. R. J. HUNTER. |
Parker House Rolls.
| One pint new milk, put on stove and boil, put in butter size of egg, two tablespoons of sugar; remove from stove and cool. Add one cup water, white of one egg, one teaspoon salt, two-third cup of yeast, flour to stiffen same as bread. Let rise till light, cut out with biscuit cutter. Spread with butter and lap over place in pans, let rise very light and bake in a quick oven. |
| MRS. B. S. PHELPS. |
Transcribed by Cheryl Siebrass, August, 2016 from page 5, 7, 9 and 11 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991. [NOTE: Pages 6, 8 and 10 contain advertisements, which will be added separately in the future.]
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