Evening Republican, Volume 16, Number 64, Rensselaer, Jasper County, 14 March 1912 — Salt Rising Bread [ARTICLE]

Salt Rising Bread

I have never seen this recipe ij the paper and hope> to get a prise oi it. It is delicious and cannot fal If directions are followed. On th< night before take one-half cu] corn-meal, pinch salt and sugar scald td -the thickness of mush wft) milk heated to boiling point. Le stand over night. Next mornln; take one cup milk, put in a one gal lon jar; put into this three cups o water heated to boiling point. Coo this with cold water to 108 degrees Um milk thermometer to get cor rect temperature. Stir in flour ai thick as any other batter and stir ir one teaspoon salt, one teaspooa sugar and stir in starter from night before. Then put jar in dish oi water that 11108 degrees and lei rise; then mix stiff; must rise at least one and one-half Inches; and mold into loaves; butter top well, let rise again then bake in moderate oven one hoar and ten minutes. Delicious. BUTTERMILK BOONES Buttermilk scones need three plnti of flour mixed with one teaspoonful of (ioda, Otte teaspoontai of sugar and two-thirds of a teaspoonful of salt,* then sifted. Rub to three tablespoontala of shortening and mix to a soft dough with fresh buttermilk. Turn on a floured board, roll an Btoh, out in triangles and place slightly apart on a greased pan. Brush the tops with sweet milk and bake in a quick oven.