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 1906 COOKBOOKBREADS, WARM & COLD pg 1 >  A Good Brown Bread >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 2 cups of sifted graham flour, 1 cup of white flour, 2 cups of corn meal, 2/3 of a cup of sorghum or New Orleans molasses, 1 teaspoonful of salt, 1 teaspoonful of soda, sour milk enough to mix rather stiff. Place in a well-greased pan, filling not more than 2/3 full, place over pan a cover also greased—I use an inverted pie plate—and set in a steamer; place cover on steamer and set it over a kettle filled with boiling water, and steam not less than 3 hours. Boiling water, greased pan, steamer, etc., should all be in readiness before mixing is done, as standing after mixing allows the meal to swell and spoils the loaf more or less. Do not allow the water, to stop boiling till bread is done; set in an oven to dry off a few minutes; serve hot. Any that is left over may be made as palatable as the fresh by returning to the steamer till heated through.

Sister Gallop, Redfield, Kans.

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