Tried And True Recipes the Home Cook book of Chicago Comp From Recipes Contri

Cover Tried And True Recipes the Home Cook book of Chicago Comp From Recipes Contri
Tried And True Recipes the Home Cook book of Chicago Comp From Recipes Contri
Ill Home for the Friendless Chicago
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Three cups of corn meal, one cup of flour, one cup of syrup, one cup of sour milk, two cups of sweet milk ; one teaspoon of soda, one teaspoon of salt; steam four hours.
BROWN STEAMED BREAD.
Mrs. G. B. Griffin.
Two cups corn meal, one cup Graham flour, one cup white flour, one cup molasses, two cups sour milk, one cup sweet milk, one teaspoon saleratus; steam four hours.
RYE AND INDIAN BROWN BREAD.
Mrs. Messer.
One quart of rye meal, unbolted, one quart of Indian meal, yellow, one cup molasses,
... two-thirds cup of yeast, one-half tea- spoon of soda ; wet up with milk or water, not very stiff".
BROWN KREAD.
Mrs. G. F. DeForest, Freeport, 111. ^ One and a half pints of thick sour milk, one and a half cups Graham flour, one and a half cups rye flour, two cups two-thirds full of Indian meal, one-half cup molasses, salt, one heaping teaspoon soda beaten into the milk before adding the other ingre- dients. Steam five hours. Very fine.
STEAMED BROWN BREAD.
Mrs. C. G. Smith.
One pint -of sweet milk, four tablespoons of molasses, one cup of Indian meal, two cups of rye or Graham flour, one teaspoon The excellence of the above receipts can only be realized by VALUABLE RECIPES.


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