AMERICAN BREADS

Shannon News, 7 June 1927, Page 2

AMERICAN BREADS

'!'. ! Maize Broad—Mix together two !f cupfuls white corn meal, h tcaspoon*K ful bicarbonate of soda ; teaspoonful •"■ r baking powder, i teaspoonful salt, '" then stir in a cup of sour milk. Add two beaten eggs, stir well, and bake 'in J<mall buttered tins or in a buttered baking tin. J ', Boston Trown BrM'l.—This variety of very dark brown, baking-po.v- - "' der bread is extremely popular in America. Sift together a cup each -" " of white flour, wholemeal and yellow *- - maize meal, and \ teaspoonful salt.. Then stir in a teaspoonful of sugar, two" cupfuls milk, 1 cupful black % /molasses, and a beaten egg. Dissolve &*' two tcaspoonfuls bicarbonate of soda i}* in a little warm water and add it $ last Pour the mixture into a butIV tered mould that ha s a well-fitting %"■ lid, and steam for three hours A U ■ very pleasant variation of this bread I'' - is to add half a cup of cleaned secdW r less raisins to the dry ingredients. 1,. Wholemeal Popovers.- -P**™*™ if. are often served for breakfast n k American -households. Eaten very f - hot with butter and marmalade they BT are delicious. .Popovertins.aeal and narrow, and the name of tne *. dih f mivtie <« so light that it pops right U Zr the top of the tin. Hix tngethk' S"aS a 'upful each of wholemeal flour Ixsalt. Then add a cupful Beat eggsvery well and and |f*.. and won buttered a v £ Nv- -" heat, and led stana i« &]: 10 minutes before serving. : -. ;/powder toll t ff Cl0 Mi x together baking P^jJ^l

ed butter, half cupful milk, and a beaten egg. Bake in small buttered tins in a hot oven for 20 minutes.