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

cool. Beat all together until light, and stir in with a wooden spoon flour to make a soft dough. Throw a cloth over the bread-bowl and set in a warm place until well risen. Make into small loaves; let them rise for an hour, and bake in a brisk oven. This is also a Virginia recipe. You may substitute Irish for sweet potatoes if you like. Buttermilk bread Into a chopping-bowl put a quart of flour which has been sifted three times with half a teaspoonful of baking powder, the same quantity of baking soda, and a quarter of a teaspoonful of salt. Chop into this flour a heaping tablespoonful of butter until the shortening is thoroughly incorporated. Work in gradually a pint of buttermilk—or enough to make a soft bread dough. Turn into a greased bread tin and bake in a steady oven for an hour. Cover with paper for the first half-hour, that the bread may have an opportunity to rise before the crust forms. Turn out and send to the table while very hot. Cut with a sharp knife into slices, which must be generously buttered. While perhaps this bread is not to be recommended to people who suffer from weak digestions, it will be liked by those whose gastric apparatus is in proper working order. If you can not get buttermilk, loppered milk will do as well. German coffee bread Heat a cup of milk to scalding, but do not let it boil. Stir into it while hot two tablespoonfuls of cottolene (never lard), or butter, two tablespoonfuls of sugar and a little salt. Let it cool to blood-warmth, when add half a yeast-cake dissolved in one-quarter cup of blood-warm milk, and flour to make a stiff batter. Cover, and let rise until light. Add one-half cup of seeded raisins, cut into pieces. Spread one-half inch thick in a buttered dripping-pan; cover and let rise. Brush with melted butter, and sprinkle with sugar and cinnamon. Bake in a moderate oven for half an hour. Cover for half of that time with thick paper. Graham bread without