Indian Meal And Rye Meal Bread

4 cups corn meal Boiling water

2 cups rye meal or flour

1 tablespoon salt

1/4 cup molasses

1/2 teaspoon soda

1/2 yeast-cake dissolved in

1/2 cup lukewarm water Warm water

Process

Pour boiling water over corn meal and rye meal mixed together, to moisten but not to form a batter, stirring constantly. Add molasses, salt and soda sifted together. When mixture is lukewarm add dissolved yeast-cake and stir until well blended; then add enough lukewarm water to make a batter as stiff as can be beaten; cover; set in a warm place to rise over night. In the morning turn into a well greased, deep, agate pan; smooth the top with the hand dipped in water, cover and set to rise for half an hour. Bake in a slow oven two and one-half hours; cover the first hour of baking with a greased paper to prevent baking too hard on top before baking through. This bread was originally baked in an iron pot with a cover (what is now called a Dutch oven). It was one of the breads of our forefathers and is delicious. Try it.

Indian Meal Bread (With Yeast)

1 cup corn meal

1 cup scalded milk

1 cup boiling water

2 tablespoons shortening Rye or white flour

2 tablespoons sugar

1 tablespoon salt

1/3 yeast-cake dissolved in 1/2 cup lukewarm water

Process

Put corn meal into a mixing bowl, pour over scalded milk mixed with boiling water; add shortening, sugar and salt. When mixture is lukewarm add dissolved yeast-cake and flour enough to make a stiff dough (from five to six cups). Knead until smooth and elastic. Cover and set in a warm place (out of a draft) over night. In the morning turn on a floured board, knead slightly and shape into loaves, let rise. Bake one hour.

Corn Meal And Graham Bread

1 cup corn meal

1 cup boiling water

1 cup scalded milk

2 tablespoons lard Graham flour

1 tablespoon salt

1/4 cup brown sugar or molasses

1/2 compressed yeast cake

1/2 cup lukewarm water

Process

Pour boiling water over corn meal; stir until well mixed, add milk and lard; when lukewarm add salt, molasses and yeast-cake, dissolved in lukewarm water. Add about four cups of graham flour, a little more may be needed, beat thoroughly, cover, set to rise in a warm place until double in bulk; stir down and beat again. Turn into well greased brick-shaped bread pans, cover and again set to rise. When light bake one hour, having the initial heat greatest for the first fifteen minutes.

Raised Corn Muffins

1 cup scalded milk

1/4 cup lard

1/4 cup sugar

2 teaspoons salt

1/4 compressed yeast cake dissolved in 1/4 cup lukewarm water

1 1/4 cups corn meal

1 1/4 cups flour

Process

To scalded milk add shortening, sugar and salt. When lukewarm add dissolved yeast-cake, corn meal and flour, beat vigorously and fill to half their depth, warm well greased iron gem cups. Let rise to double their bulk, then bake thirty minutes in a hot oven.

Raised Corn Flour Parker House Rolls

1 2/3 cups corn flour

2 1/4 cups scalded milk

1 yeast cake dissolved in 1/2 cup lukewarm water

White 1 egg

1 cup white flour

1/3 cup shortening

2 tablespoons sugar

1 tablespoon salt

Process

Pour scalded milk slowly over corn flour, stirring constantly, cover and let stand until lukewarm; add dissolved yeast-cake and gradually one cup white flour stirring constantly until sponge is smooth. Cover, set in a warm place until light, foamy and full of bubbles. Add remaining ingredients (except egg white). Beat vigorously then add white of egg beaten until stiff. Add sufficient white flour to handle. Knead until smooth and elastic. Cover and set to rise. When double in bulk turn on a floured board, knead slightly and roll into a sheet one-half inch in thickness; brush over lightly with melted butter, shape with biscuit cutter, make a crease across each round with the floured handle of a small wooden spoon; fold, press edges lightly and bake in a hot oven twenty-five minutes. Corn flour is finely bolted corn meal and should be used for all raised corn mixtures and sweet cakes, cookies, etc., made from corn products.