water; add sufficient Graham flour to make the dough as
stiff as can be stirred with a strong spoon; this is to be mixed at
night; in the morning, add one teaspoonful of soda, dissolved in a
little water; mix well, and pour into two medium-sized pans; they will
be about half full; let it stand in a warm place until it rises to the
top of the pans, then bake one hour in a pretty hot oven.

This should be covered about twenty minutes when first put into the
oven with a thick brown paper, or an old tin cover; it prevents the
upper crust hardening before the loaf is well-risen. If these
directions are correctly followed the bread will not be heavy or
sodden, as it has been tried for years and never failed.

GRAHAM BREAD. (Unfermented.)

Stir together three heaping teaspoonfuls of baking powder, three cups
of Graham flour and one cup of white flour; then add a large
teaspoonful of salt and half a cup of sugar. Mix all thoroughly with
milk or water into as stiff a batter as can be stirred with a spoon.
If water is used, a lump of butter as large as a walnut may be melted
and stirred into it. Bake immediately in well-greased pans.

BOSTON BROWN BREAD.

One pint of rye flour, one quart of corn meal, one teacupful of Graham
flour, all fresh; half a teacupful of molasses or brown sugar, a
teaspoonful of salt, and two-thirds of a teacupful of home-made yeast.
Mix into as stiff a dough as can be stirred with a spoon, using warm
water for wetting. Let it rise several hours, or over night; in the
morning, or when light, add a teaspoonful of soda dissolved in a
spoonful of warm water; beat it well and turn it into well-greased,
deep bread-pans, and let it rise again. Bake in a _moderate_ oven from
three to four hours.

_Palmer House, Chicago_.

BOSTON BROWN BREAD. (Unfermented.)

One cupful of rye flour, two cupfuls of corn meal, one cupful of white
flour, half a teacupful of molasses or sugar, a teaspoonful of salt.
Stir all together _thoroughly_, and wet up with sour milk; then add a
level teaspoonful of soda dissolved in a tablespoonful of water. The
same can be made of sweet milk by substituting baking powder for soda.
The batter to be stirred as thick as can be with a spoon, and turned
into well-greased pans.

VIRGINIA BROWN BREAD.

One pint of corn meal; pour over enough boiling water to thoroughly
scald it; when cool add one pint of light, white bread sponge, mix
well together, add one cupful of molasses,