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

BREADS - WARM AND COLD

GOOD DRY YEAST
 
 
 Take 3 tablespoonfuls of corn meal and 1 tablespoonful of wheat flour, 1 tablespoonful of salt; then pour over boiling water until well mixed; when cold, add a cupful of good yeast, then set in another vessel containing warm water; when it rises, stir down; let it rise again, then stir in corn meal to make it just stiff enough to handle; break in small pieces and dry in the air.

Sister Eliza A. Wenger, Long Glade, Va.
 
 

. BREADS, PAGE 2 . . Good Biscuits . . Good Dry Yeast . . Good Light Bread #1 . . Good Light Bread #2 . . Graham Biscuit . . Graham Biscuits . . Graham Gems . . Graham Gems (2 Recipes) . . Graham Gems (3 Recipes) . . Homemade Yeast . . Jug Yeast . . Maryland Biscuits . . Muffins (2 Recipes) . . Muffins or Turnovers . . Oatmeal Gems . . Old Fashioned Corn Pone . . Perfect White Bread . . Pop Overs . . Potato Rusks . . Potato Yeast . . Raised Biscuit . . Rowland Buns . . Sponge for Light Yeast . . Steamed Corn Bread . . Sweet Biscuit . . Sweet Rusks . . Tea Biscuits . . Tea Rolls . . To Make Bread with Spook Yeast . . Unleavened or Communion Bread . . White Bread . . Whole Wheat Gems . . Yeast (2 Recipes) .

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