similar to the "Rye and Injun" of our grandmothers' days, but
that was placed in a kettle, allowed to rise, then placed in a covered
iron pan upon the hearth before the fire, with coals heaped upon the
lid, to bake all night.

FRENCH BREAD.

Beat together one pint of milk, four tablespoonfuls of melted butter,
or half butter and half lard, half a cupful of yeast, one teaspoonful
of salt and two eggs. Stir into this two quarts of flour. When this
dough is risen, make into two large rolls and bake as any bread. Cut
across the top diagonal gashes just before putting into the oven.

TWIST BREAD.

Let the bread be made as directed for wheat bread, then take three
pieces as large as a pint bowl each; strew a little flour over the
paste-board or table, roll each piece under your hands to twelve
inches length, making it smaller in circumference at the ends than in
the middle; having rolled the three in this way, take a baking-tin,
lay one part on it, joint one end of each of the other two to it, and
braid them together the length of the rolls and join the ends by
pressing them together; dip a brush in milk and pass it over the top
of the loaf; after ten minutes or so, set it in a quick oven and bake
for nearly an hour.

NEW ENGLAND CORN CAKE.

One quart of milk, one pint of corn meal, one teacupful of wheat
flour, a teaspoonful of salt, two tablespoonfuls of melted butter.
Scald the milk and gradually pour it on the meal; when cool add the
butter and salt, also a half cup of yeast. Do this at night; in the
morning beat thoroughly and add two well-beaten eggs, and a half
teaspoonful of soda, dissolved in a spoonful of water. Pour the
mixture into buttered deep earthen plates, let it stand fifteen
minutes to rise again, then bake from twenty to thirty minutes.

GERMAN BREAD.

One pint of milk well boiled, one teacupful of sugar, two
tablespoonfuls of nice lard or butter, two-thirds of a teacupful of
baker's yeast. Make a rising with the milk and yeast; when light, mix
in the sugar and shortening, with flour enough to make as soft a dough
as can be handled. Flour the paste-board well, roll out about one-half
inch thick; put this quantity into two large pans; make about a dozen
indentures with the finger on the top; put a small piece of butter in
each, and sift over the whole one tablespoonful of sugar mixed with
one teaspoonful of cinnamon. Let this stand for a second rising; when
perfectly light, bake in a qui