Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 85

Table of Contents

1 cup rye meal

1 cup granulated corn meal

1 cup Graham flour

¾ tablespoon soda

1 teaspoon salt

¾ cup molasses

2 cups sour milk, or 1¾ cups sweet milk or water

Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water.