Mrs. Wilsons Cook Book | Page 6

This bread is delicious for sandwiches. Undoubtedly one of the causes
of the failure in making breads at home is that the process is hurried
and the bread is insufficiently baked. The size and shape of the pans
affect the quality of the bread. Avoid too deep or shallow pans. A pan,
7-1/2 by 4-1/4 inches, will give the best results.
Turn the bread on a wire cake rack to cool. This permits the free
circulation of air.
BOSTON BROWN BREAD
Place in a bowl
Two cups of bread crumbs,
One-half cup of syrup,
One teaspoon of
baking soda,
One tablespoon of water.
Dissolve the baking soda in the tablespoon of water and add
Two cups of hot water.
Beat to mix and then let cool, add
One-half cup of cornmeal,
One-half cup of graham flour.
Beat to thoroughly mix and then pour in well-greased moulds and
cover and steam or boil for one and one-half hours. Remove the cover
and place in a slow oven for twenty minutes to dry out. A one-pound
coffee can makes a splendid mould.
BOSTON BROWN BREAD

Place in a mixing bowl
Two-thirds cup of molasses,
Two cups of sour milk,
One and
one-half teaspoons of baking soda.
Stir to thoroughly dissolve the soda, then add
Two-thirds cup of graham flour,
One cup of cornmeal,
One cup of
rye flour,
One-half cup of seeded raisins.
Beat to thoroughly mix and then grease thoroughly one-pound coffee
can and fill two-thirds full with this mixture. Put on the lid and steam
for two hours, then remove the lid and place the can in the oven to dry
out. One-pound baking-powder cans may be used to replace the coffee
cans.
SCOTCH OAT BREAD
Place in a bowl
One cupful of scalded milk cooled to 80 degrees Fahrenheit, One
cupful of water, 80 degrees Fahrenheit,
One-half cup of syrup,
Two
teaspoonfuls of salt.
Crumble in one yeast cake and then mix until the yeast cake is
dissolved and then add
Four cupfuls of flour.
Beat to mix and then let the sponge rise for two and a half hours. Now
add
Two cupfuls of rolled oats,
Two cupfuls of flour.
Knead to smooth elastic dough and then place in a greased bowl,
turning the dough to coat thoroughly with shortening. Let rise for one
and three-quarter hours. Pull the corners down to the centre and punch
down. Turn over and let rise for one hour. Now turn out on moulding

board and cut into loaves. Shape between the hands and place on the
moulding board and cover. Let spring for ten minutes and then shape
for pans. Place in well-greased pans and brush the tops of loaves with
melted shortening. Let rise forty minutes. Bake in hot oven.
PARKER HOUSE ROLLS
Place in a bowl
Three tablespoons sugar,
One and one-half teaspoonfuls salt,
Four
tablespoons shortening.
Scald and pour into the bowl
One and one-half cups of milk.
Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble
in one yeast cake, stirring until thoroughly dissolved, then add
Six cups of sifted flour.
Knead to smooth elastic dough; clean out the bowl and grease
thoroughly, place in the bowl and press firmly against the bottom, turn
over; then cover and set aside to rise for three and one-half hours.
Punch or knead down, turn over and let rise one hour. Now turn out on
moulding board and shape like a long French loaf, and with scissors or
French knife cut into pieces the size of a large egg. Roll quickly
between the hands to form a round ball, set on moulding board and let
rise for ten minutes. Flatten out, using small rolling pin or palm of hand,
brush with shortening, fold pocketbook style and set on well-greased
baking sheet two inches apart to rise for twenty minutes; bake in hot
oven for fifteen minutes, brush with melted shortening as soon as
removed from oven.
RASP ROLLS
Prepare dough as for Parker House rolls, cutting dough in pieces the
size of a small orange; round up between the hands, place on moulding

board and cover for five minutes. Now roll on moulding board to form
a ball, using the palm of the hand; place on well-greased baking sheet;
let rise twenty-five minutes, bake in moderate oven twenty
minutes--cool, rub each roll over grater to rasp, removing a light
coating of the crust.
LUNCHEON ROLLS
Prepare dough as for Parker House rolls and cut in pieces the size of
small egg; round up and cover and let rise ten minutes, roll between the
board and hands, forming points on end of rolls. Finish as for Parker
House rolls.
RICH PARKER HOUSE ROLLS
Scald one pint of milk, adding
Four tablespoonfuls of shortening.
Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and
add
Three tablespoonfuls of sugar,
Two teaspoonfuls of salt,
One
well-beaten egg,
One