The Saturday Sip: February 3, 2024
Your etiquette tip, quote and an Emily Post Cookbook recipe to start your weekend off right!
The Tip
Getting ready for a playdate is a great time to remind your child that they are a host to their guest. Reminding kids to clean up the areas they and their friends will be playing in and to be sure to greet their guests at the door is a great way to start good hosting skills early.
The Recipe
Cold Vermont winter days have us thinking of warm, fresh-baked bread. Give Emily’s Anadama Bread a try! Because this recipe makes two loaves, you can make one for yourself and one to give away! Like most of Emily’s recipes, this one benefits from reading each step ahead of time.
Emily Post’s Cookbook, 1951, pg. 325 *Please note that recipes are copied as exactly as possible, including grammatical errors and inconsistencies.
Anadama Bread
Time: 4-5 hours
Serves: 2 loaves
Ingredients
1/2 cup oatmeal
1 cup milk
1 cup water
2 tbs. shortening
1/2 cup New Orleans molasses (either light or dark)
1 tsp. salt
1 (or 2 for quicker rising) Fleischmann’s yeast which has been dissolved in 1/2 cup lukewarm water
5 cups sifted flour
Directions
Sift meal slowly into the 2 cups of mixed water and milk, which have been heated to just under the boiling point. Stir constantly to avoid lumps until entirely smooth.
Add shortening, molasses, and salt. Remove from flame and cool.
When lukewarm, add the yeast and enough flour to make a stiff dough. Work well, shape into a round ball. Place in a warm bowl, cover with a damp cloth, and place in a warm place to rise until double in size. Place on a pastry board, which has been floured, cut into 2 loaves. If allowed to stand a few minutes, the dough will be more easily handled. Place in greased pans, cover with damp cloth, and allow to rise until light. Bake in over of 400℉. for 1 hour. After 15 or 20 minutes, when the loaves are browned on top, cover in the oven with brown paper and continue baking for the rest of the hour.
The Quote
“If you cannot eat something—no matter what it is—without getting it all over your fingers, you must use a fork, and if necessary, a knife also!” - Emily Post
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We hope you’ve enjoyed the Sip today and that you’re looking forward to a great day! Any plans to bake Emily’s bread recipe? Post it in the comments! Can’t post here? Head over to the Monday thread, where the comment section is open to everyone!
Cheers!
Lizzie and Dan
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Now, doesn’t that look cozy on a Saturday afternoon? pg 170 of Emily Post’s Etiquette, 1922