Old-Fashioned Salt Rising Bread

Not sure which magazine (I think?) this scrap is from, just yet. Thoughts?

From the box of G.Y. from Wichita, Kansas.

December 1938

During the past year the 3 most requested recipes have been old-fashioned buckwheat cakes, salt-rising bread, and canned baked beans, and we intend to print these recipes as space permits. We start with a recipe contributed by Mrs. John H. Atherton of Chambersburg, Pa.

Old-Fashioned Salt Rising Bread

Do not attempt this unless you have a large, native store of patience; but if so, when once you have completed a successful batch, the delicious flavor and texture of this bread will be ample reward. Also note that the process of making it will “smell up” the house most fearfully; just pretend you like it.

  1. Pour 1/2 cup boiling water on 1 Tablespoonful cornmeal. Ten minutes later stir in 1 Tablespoon flour. Cover and set in warm place overnight.
  2. Early in A.M. add 1/2 cup warm milk and enough flour to make a smooth, thin batter. Set in a kettle of water warm enough to bear the hand in to rise. Do not allow it to cool. When this has become very light, add it to a batter made of: —
  3. 1 qt. milk (scalded and cooled to lukewarm) and enough flour to make a rather stiff batter. Beat well and set again in warm place to rise for about 1/2 hour.
  4. Now work in enough flour to make soft dough, 3 or 4 Tablespoons shortening, and 1 Tablespoon salt. Shape into small loaves, put in greased pan, and bake as usual. The result, if all goes well, is a loaf as fine and soft as angel-food cake. To our greatgrandmothers, this was the choicest kind of bread known; and I know of none any better, to this day.


One Comment

  1. Shawna Landers

    The magazine is called Mother’s Home Life and the Household Guest.
    I really can’t find much else out about it. From what I can find there were 2 magazines, Mother’s Home Life and The Household guest. At some point after 1929, the combined into 1 magazine.
    https://www.pinterest.com/pin/124693483409403410/

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