bread pan, add milk and water when
lukewarm and the dissolved yeast; beat well. In the morning add half a
cup of Porto Rico molasses and Graham flour enough to knead well, let it
rise for three hours, knead again, make into loaves and set in a warm
place to rise. When light bake in a moderate oven nearly an hour.

RYE BREAD.

Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of
salt in a cup and a third of tepid water, then stir into it a pint of
white flour, and when smooth add enough rye flour to make a dough rather
stiffer than that of white bread. Knead thoroughly about fifteen minutes
and set to rise. In the morning make into a loaf and put in a crusty
bread pan.

QUICK WHITE BREAD.

Three pints of flour, an even teaspoonful of salt, two cakes of
compressed yeast dissolved in tepid water and enough milk to make a soft
dough. Set in the morning,--it will require about an hour and a half to
rise, and, after making into loaves, about ten minutes.

DATE BREAD.

Break the dates apart, wash and drain them in a colander, shake them
well, set in a warm place to dry. Stone and chop enough to make a
cupful, and knead into a loaf of white bread just before setting to rise
for the last time.

COFFEE BREAD.--No. 1.

One pound of flour, two eggs, six tablespoonfuls of melted butter, six
ounces of sugar, a teaspoonful of soda, a teaspoonful of cream of tartar
mixed dry in the flour, and one cup and a half of milk. Beat the butter
and sugar together, add the eggs well beaten, a few grains of cardamom,
half a cupful of raisins seeded, and a tablespoonful of citron cut fine,
if liked, then add the milk and flour. Bake in crusty bread pans or
shallow pans, as convenient.

COFFEE BREAD.--No. 2.

Half a pound of flour, one egg, two teaspoonfuls of sugar, a small pinch
of salt, three tablespoonfuls of melted butter, three-quarters of a cup
of milk, one even teaspoonful of soda, two scant teaspoonfuls of cream
of tartar. Mix and bake in a crusty bread pan in a good oven, not too
quick, from twenty to twenty-five minutes.

NORWEGIAN ROLLS.

Two pounds and a half of flour, a pint and a half of milk, half a pound
of butter, six ounces of sugar, one even teaspoonful of cardamom seeds
pounded fine, and one cake of compressed yeast. Melt the butter in the
milk, mix the sugar, flour and cardamom together and stir the butter and
milk into it with the yeast cake dissolved in a little milk, mix
tho