Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

a pan or other clean object, that they may not get sodden in cooling. Do not put into the bread-box until they are entirely cold. The box should have a cloth in the bottom, and another thrown over the bread before the box is closed. Bread with plain sponge (No. 2) Chop a tablespoonful of cottolene or other fat, or butter, into a quart of flour; wet with a quart of warm water; add a tablespoonful of sugar, and half a yeast-cake dissolved in warm water. Beat all together _hard_ for ten minutes, as you would cake batter. Cover, and set aside to rise as with potato sponge. In the morning work into two quarts of salted flour and proceed as directed in last recipe. Milk bread (No. 1) Sift two quarts of flour with a tablespoonful of sugar and an even teaspoonful of salt. Have ready a pint of boiling water into which you have stirred an even tablespoonful of butter. Add, while the water is boiling, two cups of milk, and take from the fire at once. When a little more than blood-warm, stir into the milk-and-water half a cake of compressed yeast, dissolved in half a cupful of warm water. Make a hole in the sifted flour, pour in the mixture and work quickly with a wooden spoon to a soft dough. Flour your hands, make the dough into a manageable ball and knead hard and steadily for ten minutes. Let the dough rise to double the original bulk in your covered bread-bowl, make into loaves when you have kneaded it for five minutes, and proceed as already directed. Milk bread (No. 2) Sift two quarts of flour into a large bowl and stir into it a teaspoonful, each, of salt and sugar. Into this flour stir a pint of warm milk, to which has been added a scant tablespoonful of melted butter, a pint of warm water, and half a yeast cake dissolved in a gill of blood-warm water. Work to a dough; turn upon a floured pastry-board and knead for fifteen minutes. Put the dough