Professor H. I. Blits' Methods of canning fruits and vegetables by hot air and steam and berries by the compounding of syrups

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated.1890 Excerpt: ... pour. Put the batter into a buttered tin pan or mold, and steam it for three hours. Then bake it for two hours longer. Date Bread.--Take a pint of light white bread sponge prepared with milk; add two tablespoonfuls of sugar, and Graham flour to make a very stiff batter. Add last a cupful of stoned dates. Turn into a bread-pan. Let it rise, and bake. Brown Bread.--One quart of sour milk, four cupfuls of meal, one cupful of flour, one tablespoonful of soda, one tablespoonful of salt, one-half cupful of molasses. Put the soda and molasses into the milk, and stir until it foams up. Add the meal and flour. Steam three hours; then bake long enough to brown nicely. Vienna Bread.--Into a pint of milk sterilized by scalding turn a cup and a half of boiling water. When lukewarm, add one-half cup of warm water, in which has been dissolved a cake of compressed yeast and a quart of white flour. Beat the batter thus made very thoroughly, and allow it to rise for one hour; then add white flour until the dough is of a consistency to knead. Knead well, and allow it to rise again for about three hours, or until very light. Shape into four loaves, handling lightly. Let it rise again in the pans, and bake. During the baking, wash the tops of the loaves with a sponge dipped in milk, to glaze them. Potato Bread with Whole-wheat Flour.--Take a half gill of liquid yeast made as for Boiled Potato Yeast, and add milk, sterilized and cooled to lukewarm, to make a pint. Add one cup of well-mashed, mealy potato and one cup of white flour, or enough to make a rather thick batter. Beat thoroughly, cover, and set to rise. When well risen, add sufficient wholewheat flour to knead. The quantity will vary somewhat with the brand of flour used, but about four and one-fourth cupfuls will in ge...