2 cups cornmeal
2 cups sour milk
1 teaspoon soda
2 tablespoons fat
2 tablespoons corn syrup or molasses
1 teaspoon salt
1 egg

Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased
pan 20 minutes.

Tags: bread vintage

3 cups thick cooked oatmeal
2 tablespoons fat
1-1/2 tablespoons salt
3 tablespoons molasses
1-1/2 cakes yeast
3/4 cup lukewarm water
About 5 cups flour

To oatmeal add the sugar, salt and fat. Mix the yeast cake with the
lukewarm water, add it to the other materials and stir in the flour
until the dough will not stick to the sides of the bowl. Knead until
elastic, ten to fifteen minutes, moisten the top of the dough with
a little water to prevent a hard crust forming, and set to rise in a
warm place. When double its bulk, knead again for a few minutes.
Shape
into loaves and put into greased pans. Let rise double in bulk and
bake in a moderate oven for about 50 minutes.

Tags: cake dessert bread vintage

2 cups rolled oats
2 cups boiling water
1/3 cup molasses
1 yeast cake
3/4 cup lukewarm water
1 tablespoon salt
2 tablespoons fat (melted)
About 6 cups bread flour

Scald the rolled oats with the boiling water and let stand until cool.
Dissolve the yeast in the lukewarm water and add to the first mixture
when cool. Add the molasses, salt and melted fat. Stir in enough bread
flour to knead. Turn on a floured board. Knead lightly. Return to bowl
and let rise until double in bulk. Knead and shape in loaves and let
rise until double again. Bake in a moderate oven 45 minutes.

Tags: cake dessert bread vintage

1 cake compressed yeast
2 cups boiling water
1/2 cup lukewarm water
2 cups rolled oats
1 teaspoon salt
1/4 cup brown sugar or 2 tablespoons corn syrup
2 tablespoons fat
4 cups flour
1/2 cup chopped nuts.

Pour two cups of boiling water over oatmeal, cover and let stand until
lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water,
add shortening and add this to the oatmeal and water. Add one cup of
flour, or enough to make an ordinary sponge. Beat well. Cover and set
aside in a moderately warm place to rise for one hour.

Add enough flour to make a dough--about three cups, add nuts and
the salt. Knead well. Place in greased bowl, cover and let rise in
a moderately warm place until double in bulk--about one and one-half
hour. Mould into loaves, fill well-greased pans half full, cover and
let rise again one hour. Bake forty-five minutes in a moderate oven.

Tags: cake dessert bread vintage

1 cup cold porridge (stiff)
1 cup boiling water
1 tablespoon fat
1/2 teaspoon baking powder or 1/4 teaspoon soda
1 teaspoon corn syrup
1/2 teaspoon salt

Mix soda, boiling water and fat. Mix all. Turn on board. Mould
flat--cut 1/4-inch thick and bake on griddle.

Tags: vintage

1-1/3 cups flour
2 tablespoons molasses
1/2 teaspoon salt
2 tablespoons fat
3 teaspoons baking powder
1 egg beaten
1/2 cup milk
1 cup cooked oatmeal

Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well.
Bake in greased tins 20 minutes.

Tags: vintage

1-1/2 cups rolled oats
1 cup bread flour
1-1/3 teaspoons salt
1-1/3 cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4 teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
on greased baking sheet. Bake in hot oven 12 to 15 minutes. These
may
be rolled and cut same as baking powder biscuits. (If uncooked rolled
oats are used, allow to stand in the milk for 30 minutes before making
recipe.)

Tags: dessert bread vintage

1 cup milk and water, or water
1 tablespoon fat
2 tablespoons corn syrup
1 teaspoon salt
2-1/2 cups rye flour
2-1/2 cups wheat flour
1/2 cake compressed yeast
2 tablespoons water

Combine ingredients. Mix into dough and knead. Let rise until double
original bulk. Knead again. When double bulk, bake about

Tags: cake dessert bread vintage

4 cups rye flour
1-1/2 teaspoons salt
6 teaspoons baking powder
1-1/2 cups milk
2 tablespoons fat
1 cup chopped nuts

Mix dry ingredients thoroughly. Add milk, nuts and melted shortening.
Knead. Shape into rolls. Put into greased pans. Let stand one-half
hour. Bake in moderate oven 30 minutes.

Tags: vintage

2 cups boiling water
2 tablespoons sugar
1-1/2 teaspoons salt
1/4 cup lukewarm water
2 tablespoons fat
6 cups rye flour
1-1/2 cups whole wheat flour
1 cake yeast

To the boiling water, add the sugar, fat and salt. When lukewarm, add
the yeast which has been dissolved in the lukewarm water. Add the rye
and whole wheat flour. Cover and let rise until twice its bulk, shape
into loaves; let rise until double and bake about 40 minutes, in a
moderately hot oven.

Tags: cake dessert bread vintage