Read Ebook: War-Time Breads and Cakes by Handy Amy L Amy Littlefield

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Ebook has 177 lines and 13389 words, and 4 pages

To any of the sponges add four cups of graham meal and finish with whole wheat flour. If a coarser bread is desired, add one cup of bran and only three cups of the meal.

To two cups of whole wheat sponge add one cup of apple sauce that has been sweetened and enough whole wheat flour to make a stiff dough. Proceed as for whole wheat bread.

A cup of sifted squash may be used in place of the apple sauce or one cup of beans that have been put through a sieve, in fact almost any vegetable can be used in this proportion.

To two cups of any sponge add two cups of graham meal, one cup of chopped or broken nuts, and one dozen dates sliced. Add enough whole wheat flour so that it can be handled. Let it rise to double its bulk and then form into a loaf, let it rise, and bake.

Take enough of any risen bread dough to make a loaf. Roll it into a sheet half an inch thick. Scatter chopped nuts over it and roll up and put in the pan to rise. This distributes the nuts evenly and makes a very attractive slice with the curling line of nuts.

To either the potato or the whole wheat sponge add enough sifted rye flour to make a dough that can be handled. Turn out on to the board and knead well, using whole wheat flour to keep it from sticking. When smooth and velvety set it to rise till it has doubled its bulk. Form into loaves, and when half doubled its bulk bake in a moderate oven for an hour and a half.

This is made like rye flour bread, only first adding four cups of rye meal to the sponge and finishing with rye flour.

To the corn meal sponge add a second tablespoonful of molasses and enough rye flour to make a very stiff dough. Knead well, using whole wheat flour to keep it from sticking to the board. It will take nearly two cups, for the combination of rye and corn meal makes a very sticky dough, and the bread will be sticky unless the dough is kneaded till very stiff. Set it to rise till it has doubled its bulk, and then form into loaves. Let these rise till they have a little more than half doubled their bulk, and bake in a moderate oven one and one half hours.

If the oven is too hot and the crust is hard, wrap the loaf in a wet cloth and over that a dry one.

For the wheatless days use rye flour to knead instead of the whole wheat.

When making the corn and rye bread, take half the dough, enough to make one loaf, roll it out half an inch thick, spread half a cup or more raisins over it, one teaspoonful of cinnamon and two tablespoonfuls of sugar. Roll up and put in a bread pan to rise. Bake in a moderate oven.

This makes a very palatable combination.

To the whole wheat sponge add a second tablespoonful of molasses and one and one half cups of sifted squash or pumpkin. Mix well and add enough rye flour to make a stiff dough. Continue as directed for rye flour bread.

To the whole wheat sponge add two cups of cooked oatmeal, cold or warm, and mix till smooth. Add whole wheat flour to make a stiff dough, set to rise, and bake as directed for corn and rye bread. Any cooked cereal may be used in this way.

Pour two cups of boiling water over two cups of rolled oats. Do this at night, and in the morning add them to the whole wheat sponge. Add whole wheat flour to make a stiff dough, and proceed as with whole wheat bread.

To two cups of whole wheat add one and one half cups of extra fine oatmeal, fine enough to go through a flour sieve. Use enough whole wheat flour to make a moderately stiff dough, one that can be kneaded, and proceed as with whole wheat bread.

Add to the potato sponge enough rice flour to make a dough that can be handled, but not too stiff. Knead, using whole wheat flour to keep it from sticking to the board. Proceed as for whole wheat bread.

Use one half the whole wheat sponge. Use the other half for a loaf of rye bread.

Add two cups of cooked rice to the whole wheat sponge. Mix well. Add whole wheat flour to make a stiff dough, and proceed as for whole wheat bread.

When the potato sponge has risen well add one quart of cooked rice, one teaspoonful of salt, and enough whole wheat flour to make a very stiff dough. Work well, and let it rise to double its bulk. Make into loaves, and when it has half doubled its bulk, bake.

Take out a pint of dough from the rice bread made from potato sponge before the whole amount of flour is added, while the dough is very soft. Add one tablespoonful of shortening and let it rise. Put it on the ice till ready to use, and then bake on the griddle as directed for rye crumpets.

Add two cups of boiled and mashed sweet potato to the whole wheat sponge and whole wheat flour to make a dough. Proceed as for whole wheat bread.

Begin early in the morning. Scald one and one half pints of milk or part milk and part water. When lukewarm add two level teaspoonfuls of salt, one tablespoonful of molasses, and one yeast cake that has been dissolved in one half cup of lukewarm water. Stir in enough whole wheat flour to make a drop batter and beat well. Cover and set the dish in a pan of warm water in a warm place to rise. As the water cools add more warm to keep the batter rising. This should be light and spongy in half or three quarters of an hour. Now add enough whole wheat flour to make a dough, turn out on the board, and knead well till it is elastic and velvety. Return to the bowl and cover it and set it in the dish of warm water again. When it has doubled its bulk, turn it on the board and divide it for two loaves. Put it in pans and brush the tops with milk or water. When it has half doubled its bulk, bake in a moderate oven for an hour.

STRAIGHT DOUGH BREADS

Peel four medium-sized potatoes and boil in just enough water to cover them. Mash them through a sieve and mix them with the water in which they were cooked. Add enough scalded milk to make a quart of liquid, two teaspoonfuls of salt, one tablespoonful of molasses, and one of shortening. When lukewarm, add one yeast cake that has been dissolved in half a cup of warm water, three cups of graham meal, and enough whole wheat flour to make a dough that can be kneaded. Knead till it is elastic and set it to rise. Let it double its bulk and then make into two loaves. Let them rise till not quite double their bulk, and bake about an hour in a moderate oven.

To one quart of boiling water add one cup of corn meal, either white or yellow. Let it boil a few minutes, and then pour into the mixing-bowl. Add two teaspoonfuls of salt and one of shortening. When cool, add one yeast cake dissolved in one half cup of warm water and enough whole wheat flour to make a stiff dough. Knead it and set to rise. When light turn on to the bread board and knead again. Make into loaves. Brush the tops with cold water, and let them rise to half double their bulk, and bake in a moderate oven.

Break off pieces of the dough and work till smooth. Put in a pan and, when well risen, bake. Rolls and biscuit should be allowed to get lighter than bread before they are baked, and the oven should be hotter.

To one quart of hot corn meal mush add two tablespoonfuls of molasses, two teaspoonfuls of salt, two teaspoonfuls of shortening, and one quart of whole wheat flour. When lukewarm, add one pint of risen sponge, one quarter of a teaspoonful of soda, and enough whole wheat flour to make a stiff dough. Let it rise and make into small loaves. Let them rise till they have half doubled their bulk, and bake, in a moderate oven, about one and one quarter hours. Butter the crust and wrap in a cloth to cool.

Scald one cup of corn meal with one and a quarter cups of boiling water. Let it stand to swell for about ten minutes, than add two cups of cold water, two tablespoonfuls of molasses, one and a half teaspoonfuls of salt, and half a teaspoonful of soda dissolved in a teaspoonful of water. Mix and add one half yeast cake, that has been dissolved in a little lukewarm water, and enough rye flour to make a stiff dough. Knead well, and let it rise to double its bulk, then knead again and put in pans to rise. When it has half doubled its bulk, brush over the top with water and bake in a moderate oven for an hour and a half.

Pour two cups of boiling water over two cups of rolled oats and let it stand for about an hour. Add a quarter of a cup of molasses, one tablespoonful of shortening, half a tablespoonful of salt, and half a yeast cake dissolved in half a cup of lukewarm water. Mix well and add whole wheat flour to make a dough that can be handled. Knead lightly and set to rise. When light make into loaves and when risen bake.

Scald one cup of milk and add two tablespoonfuls of shortening, one half cup of sugar, and one teaspoonful of salt. Dissolve one yeast cake in one cup of lukewarm water and add to the milk when it is lukewarm. Add one cup of raisins and whole wheat flour to make a dough that can be handled. Knead it and set it to rise. When it has doubled its bulk, put it into a bread pan, and when half doubled its bulk, bake in a moderate oven an hour.

Sift together four cups of whole wheat flour and one teaspoonful of salt. Work one cake of compressed yeast with a teaspoonful of sugar till the yeast is liquid. Add to two well-beaten eggs one half cup of sugar, one third of a cup of half melted shortening, and one cup of seeded raisins. Make a hollow in the center of the flour and pour in this mixture and the yeast. Mix to a stiff dough, using scalded milk that has been cooled. Set to rise, and when very light cut it in spoonfuls and put a little way apart on a greased tin. Sprinkle with chopped almonds and sugar. Let rise about half an hour and bake in a moderate oven.

To one cup of scalded milk add one third of a cup of butter, one third of a cup of sugar, and one half teaspoonful of salt. When this has become only lukewarm, add one yeast cake dissolved in one quarter of a cup of warm water, two slightly beaten eggs, and enough whole wheat flour to make a stiff batter. Beat well; let it rise till it has doubled its bulk, and then beat again and spread evenly in pans. Sprinkle over it the following mixture: one cup of soft stale bread crumbs, two tablespoonfuls of sugar, one teaspoonful of cinnamon, two tablespoonfuls of melted butter. Let it rise and bake in a quick oven. A few chopped nuts on the top are an improvement.

To two cups of milk that has been scalded and cooled add one teaspoonful of salt, and whole wheat flour enough to make a stiff batter. Cream one half cup of shortening with one quarter cup of sugar; add to batter. Add one well-beaten eggs, one cake of yeast dissolved in one quarter cup of warm water. Beat well, add whole wheat flour to make stiff, let it rise, and knead. Let it rise again and make into rolls. Let them rise and brush the tops with beaten egg mixed with melted butter. Bake in a hot oven.

When bread dough is ready for the pans take out enough for a small loaf. Roll out till half an inch thick, and spread with butter, brown sugar, and dates that have had the stones taken out. Roll up and put in a bread pan. When risen bake like a loaf of bread.

When putting the whole wheat bread into the pans save one pint. Roll this out one eighth of an inch thick and cut in rounds with a biscuit cutter and brush with butter. Put a layer of chopped figs or dates over half the rounds and cover with the other half. Let them rise a little and bake in a moderate oven half an hour.

Cream one tablespoonful of shortening with two of sugar and add one well-beaten egg. Mix this with one and a half cups of any bread dough till it is a smooth batter. This can be done quickly if a knife is used instead of a spoon. Spread the batter in a shallow pan and allow it to rise about twenty minutes. Pour over it the following mixture just before putting it in the oven: two tablespoonfuls of sugar, preferably brown, one teaspoonful of cinnamon, one teaspoonful of flour. Mix thin enough to just pour with cream or milk. A few nuts scattered over it are a great addition or some cake crumbs.

When the coffee cake is put in the pan lay quartered apples thickly over it and use the cinnamon mixture as directed, only using more sugar.

To one cup of squash that has been cooked and put through a sieve add one cup of scalding milk, one teaspoonful of salt, two tablespoonfuls of melted shortening, and two tablespoonfuls of molasses. Dissolve half a yeast cake in half a cup of lukewarm water and add to the squash mixture. Add enough whole wheat flour to make a dough, rather soft, but one that can be handled. Knead well until it is elastic, using as little flour as possible. Set to rise overnight. In the morning turn on to the board and roll lightly till the dough is about three quarters of an inch thick. Cut with a biscuit cutter and put close together in a pan. Let them rise till they double their bulk and bake about half an hour.

When the potato sponge has risen take out one pint and put in the ice box until the rolls are wanted; it will keep two days.

To make the rolls beat into the sponge two tablespoonfuls of melted shortening, one quarter teaspoonful of soda that has been dissolved in one teaspoonful of water, and enough whole wheat flour to make a stiff dough. Knead well and set to rise. When it has doubled its bulk, knead again. Break off pieces the size of an egg and roll in the hands till smooth and make them egg-shaped. Put in a pan so they do not touch each other and allow them to rise till light. Brush them over lightly with milk and draw a sharp knife across them to just break the top. Bake in a rather hot oven for about half an hour.

One pint of hot water, two tablespoonfuls of shortening, one tablespoonful of sugar, and one teaspoonful of salt. When lukewarm add the well-beaten yolk of an egg and a large half of a yeast cake that has been dissolved in one half cupful of lukewarm water. Mix well and add all the whole wheat flour that can be kneaded into it. This can be kneaded in an earthenware bowl with sloping sides and never be put on the board till it is rolled out. It should be kneaded from the outside to the center until smooth and velvety--about ten minutes. Cover the dish with a tin cover and then a cloth and set to rise. When it has trebled its size, knead it thoroughly again for ten minutes and let it rise again. After this each time it rises push it down until it is time to make into rolls.

Turn the dough on to the board and roll half an inch thick. Cut into four-inch squares and then cut these once across into triangles. These must be carefully rolled, beginning with the long side and rolling till the point is reached. Put a drop of water under the point to keep it from unrolling and put in a pan curving them to form a crescent. Let them rise again, and just before putting in the oven brush them over with the white of an egg slightly beaten with a teaspoonful of water.

These can be made into "Pocketbook Rolls" by cutting the four-inch squares in two-lengths ways and folding twice, putting a bit of butter between.

Take two cups of risen dough and add one tablespoonful of shortening. Knead well and form into biscuits. To have every biscuit an outside one, invert a greased bowl in the middle of a round pan and put the biscuits about it.

For rolls the dough may be rolled out and cut with a round cutter and folded as for Parker House Rolls.

Peel and boil till soft four large potatoes and mash till smooth, or better, put them through a ricer. Add two tablespoonfuls of shortening, one teaspoonful of salt, one well-beaten egg, two cups of scalded milk cooled till it is lukewarm, and two cups of light whole wheat sponge. Add enough whole wheat flour to knead; don't make it too stiff. Knead well and set to rise. When very light turn on to the board and roll out. Cut with a biscuit cutter and put close together in a pan. When very light bake in a hot oven about twenty-five minutes.

These can be made into balls the size of a large marble and three put in each muffin pan. Set to rise and bake. They will be clover leaf rolls.

To one pint of scalded milk, add one large tablespoonful of shortening, two teaspoonfuls of salt, two tablespoonfuls of sugar, and set to cool. Dissolve one yeast cake in one half cup of lukewarm water and add to the mixture when it is lukewarm. Add as much whole wheat flour as is needed to make a dough stiff enough to stir, but not stiff enough to knead. Beat well and set to rise about ten in the morning. If it rises well beat it down during the day. About an hour and a half before supper beat it down and turn on to the bread board. Do not knead, but roll it out and cut into biscuits. Put close together in a pan and allow them to get very light and bake in a good oven.

To one cup of corn meal add gradually, stirring all the time, one and a half cups of boiling milk. Let it stand for ten minutes, and then add two tablespoonfuls of shortening, two tablespoonfuls of sugar or molasses, and one teaspoonful of salt. When lukewarm add one half of a yeast cake that has been dissolved in half a cup of warm water. Let it rise overnight, and in the morning add a pinch of soda and enough whole wheat flour to make a dough stiff enough to handle. Knead well. Break off pieces of the dough and roll round in the hands till smooth and velvety. Put in a greased pan and let them rise till light. Bake in a moderate oven.

To have all outside biscuit use a round pan and invert a bowl in the center. Grease the bowl and put the biscuits round it.

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