990 THE AMERICAN FARMER. 



uniformly a fine light, and not coarse and spongy, or with occasional large holes. It should 

 be well baked, not burned, but baked thoroughly through, the crust to be uniformly a light 

 golden brown. On removing from the oven, rubbing the outside over with a small piece of 

 butter will make the crust tender. Avoid adding extra flour at the last moulding, as this 

 will have a tendency to produce heavy or hard streaks in the loaf. 



Brown Bread. Take equal quantities of Indian meal and rye bran, a half cup of 

 yeast, three-fourths of a cup of molasses (for a large loaf), a half teaspoonful of soda, and an 

 even teaspoonful of salt. Mix with lukewarm water to a stiff batter. Let it rise an hour, 

 and then steam three hours, the same as for steamed pudding, taking care not to let the boil 

 ing cease after the bread is put in. Afterwards bake ten minutes, or sufficient to form a 

 light brown crust. 



Graham Bread. For two loaves, or two dozen muffins, one pint of water or milk, a 

 half pint of wheat flour, and a pint and a half of Graham flour, half a cup of yeast, and the 

 same of sugar or molasses, one teaspoonful of salt. Mix thoroughly, and let it rise an hour. 

 It will require baking an hour. 



French Bolls. Take bread dough raised for the last moulding, and work into it a 

 little lard or butter, sufficient to slightly shorten. Roll out the dough about an inch thick, 

 and cut out the same as for biscuits. Rub a little butter on about one-third of the upper part 

 of each, and fold it over on to the other portion. Let them rise about an hour; then bake to 

 a light brown. These are excellent for breakfast when warm, and may be warmed over by 

 setting a tin of them a few moments in the oven. 



Biscuit. Take a quart of sifted flour; add a teaspoonful of salt, one teaspoonful of 

 soda, and two of cream tartar. Mix it evenly with the flour, which sift again to render the 

 mixing more complete. If baking powder is used instead, add three even teaspoonfuls of 

 that, and mix in the same manner. Afterwards add a cup of butter, not melted, but finely 

 broken up into small pieces. Chop the butter with a chopping knife into the flour thus pre 

 pared, mixing and chopping until it looks uniformly yellow, like meal. Keep it cool, so that 

 the butter will not melt; if it clings in solid lumps, it will make the biscuit heavy. Mix it 

 with a scant pint of sweet milk. Roll out, and bake in a quick oven. Water may be used 

 in place of milk, but milk is &quot;best. This is also nice for strawberry, raspberry, or orange 

 shortcake. Another excellent recipe for biscuit, where cream is plenty, is to use a quart of 

 pure, sweet cream for mixing and shortening the above, instead of the butter and milk. 



English Breakfast Cake. One egg, one tablespoonful of butter, one and a half 

 cups of milk, one and a half cups of meal, one-half cup of flour, one tablespoonful of sugar, a 

 little salt, two teaspoonfuls of cream tartar, and one of soda. Bake quickly, and it will be as 

 light and tender as sponge cake. 



Lemon Pie. To three-fourths of a cup of cream, add the well-beaten yolks of three 

 eggs, a full half cup of sugar, the juice of one lemon, and the grated peel of the lemon. For 

 the frosting, the whites of three eggs, and one- fourth of a cup of pulverized sugar. Beat 

 quick to a froth, and as soon as the pie is done, turn the frosting over it, and set it back in 

 the oven for two or three minutes to lightly brown. 



Raisin Pie. Boil one pound of raisins an hour, covered with water. Add the juice 

 of one large lemon or two small ones, one cup of sugar, and two tablespoonfuls of flour. This 

 will make three pies. 



Cocoanut Pie. Three eggs well beaten, a half cup of sugar, a half cup of grated 

 cocoanut, and a pint of milk. Bake without upper crust, the same as custard pie. 



Rhubarb Pie. Peel the rhubarb stalks, and cut into thin slices; fill the pies, 

 alternating with layers of sugar and rhubarb. A cup of sugar will be required for one pie, 

 as rhubarb is very tart. A few raisins will greatly improve the flavor. Dust a little flour 

 (about a teaspoonful) over the upper layer before putting on the upper crust. Turn the 

 upper crust under the edge a little, and press the two together, to prevent the syrup from 

 boiling out. For the same reason, also, cut a large opening in the upper crust. 



Mince Pies. There are comparatively few housekeepers who know how to make 

 good mince pies, and there are few articles of diet that are so unpalatable as mince pies that 

 are not properly seasoned. The spices used should be according to taste, a mixture of all 

 are generally preferred, consisting of cinamon, clove, allspice, mace or nutmeg, and a very 

 slight sifting of pepper. Considerable salt will be required to bring out the flavors. The 



