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Bread Boxes

A historical recipe from Successful Baking for Flavor and Texture, by Martha Lee Anderson (1937).

A historical recipe

Successful Baking for Flavor and Texture: Tested Recipes, by Martha Lee Anderson (1937). Project Gutenberg eBook #62819.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Successful Baking for Flavor and Texture, by Martha Lee Anderson (1937). Digitised by Project Gutenberg, eBook #62819 (https://www.gutenberg.org/ebooks/62819). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Cake and bread boxes, cooky jars, etc., after washing with soap and water, should frequently be well rinsed with a baking soda solution, a handful of baking soda to one quart of water.
  2. Rinse in clean water and dry thoroughly.
  3. This treatment keeps them fresh and free from odors.