¥ ° . iy al ial al a ? * = — WATKINS COOK BOOK 7 Boston Brown Bread lcup corn meal °% cup molasses 1 cup sifted rye 133 cups milk flour _ 4 teaspoons Wat- 145 teaspoon soda kins Baking 1 teaspoon salt Powder 1 cup Graham flour Sift dry ingredients together, stir in molasses and milk. Blend well. Fill well-greased molds two-thirds full, place greased covers on mold and steam about 3 hours. Remove cover, bake 15 minutes in 350 de- gree I’. oven to dry. Will make 3 loaves. Steamed Brown Bread 2 cups sour 4 teaspoons butter milk or lard 3, cup molasses __1 teaspoon soda 124 cups Graham _ 1 teaspoon salt Mix and sift together dry ingre- dients. Add molasses and milk. Blend entire mixture. Fill greased mold two-thirds full. Cover tightly, place mold on trivet in kettle con- taining boiling water. Keep water boiling, steam 3% hours. To use baking powder tins steam 3 hours. For large mold steam 4 to 4% hours. Bake 15 minutes in 350 de- gree oven to dry. Sift together flour, Baking Powder, salt, sugar. Add bran and dates. Blend remaining mixture, add but- ter. Pour into greased loaf tin. Bake about 1 hour in 375 degree F. oven. Follow recipe for White Bread. Use 3 cups bran and 5 cups sifted bread flour with 2 cups scalded milk. Substitute 14 cup molasses for the sugar. flour 2 teaspoons Wat- 1 cup yellow kins Baking corn meal Powder 1 cup whole 1 cup chopped wheat flour raisins Bran Bread (Quick) 2 cups flour 2 cups bran (sifted) 46 cup dates, 415 teaspoons chopped Watkins Baking 1 eg¢, beaten Powder 1 cup milk 1 teaspoon salt 2 tablespoons 1 tablespoon melted butter sugar Bran Bread 3 cups bran Increase salt to 1 5 cups sifted tablespoon bread flour 3 cakes yeast 2 cups scalded milk Whole Wheat Bread 45 cake more 1 cup white compressed sifted flour yeast 5 cups whole wheat flour Follow recipe for White Bread. Add one half cake more compressed yeast. One cup white sifted flour, and remaining unsifted wheat flour. Add ¥% cup molasses instead of sugar. This dough is not stiff, but the bread will be moist.