and Graham flour enough to
mold; this will make two loaves; when light, bake in a moderate oven
one and a half hours.

RHODE ISLAND BROWN BREAD.

Two and one-half cupfuls of corn meal, one and one-half cupfuls of rye
meal, one egg, one cup of molasses, two teaspoonfuls of cream of
tartar, one teaspoonful of soda, a little salt and one quart of milk.
Bake in a covered dish, either earthen or iron, in a moderately hot
oven three hours.

STEAMED BROWN BREAD.

One cup of white flour, two of Graham flour, two of Indian meal, one
teaspoonful of soda, one cup of molasses, three and a half cups of
milk, a little salt. Beat well and steam for four hours. This is for
sour milk; when sweet milk is used, use baking powder in place of
soda.

This is improved by setting it into the oven fifteen minutes after it
is slipped from the mold. To be eaten warm with butter. Most
excellent.

RYE BREAD.

To a quart of warm water stir as much wheat flour as will make a
smooth batter; stir into it half a gill of home-made yeast, and set it
in a warm place to rise; this is called setting a sponge; let it be
mixed in some vessel which will contain twice the quantity; in the
morning, put three pounds and a half of rye flour into a bowl or tray,
make a hollow in the centre, pour in the sponge, add a dessertspoonful
of salt, and half a small teaspoonful of soda, dissolved in a little
water; make the whole into a smooth dough, with as much warm water as
may be necessary; knead it well, cover it, and let it set in a warm
place for three hours; then knead it again, and make it into two or
three loaves; bake in a quick oven one hour, if made in two loaves, or
less if the loaves are smaller.

RYE AND CORN BREAD.

One quart of rye meal or rye flour, two quarts of Indian meal, scalded
(by placing in a pan and pouring over it just enough _boiling_ water
to merely wet it, but not enough to make it into a batter, stirring
constantly with a spoon), one-half cup of molasses, two teaspoonfuls
salt, one teacup yeast, make it as stiff as can be stirred with a
spoon, mixing with warm water and let rise all night. In the morning
add a level teaspoonful of soda dissolved in a little water; then put
it in a large pan, smooth the top with the hand dipped in cold water;
let it stand a short time and bake five or six hours. If put in the
oven late in the day, let it remain all night.

Graham may be used instead of rye, and baked as above.

This is