166 THE HOME, FARM AND BUSINESS CYCLOPAEDIA. 



in flour till stiff enough to mould up, then let it stand till risen again, be- 

 fore moulding it up. 



RYE BREAD. Wet up rye flour with lukewarm milk (water will do to 

 wet it up with, but it will not make the bread so good). Pat in the same 

 proportion of yeast as for wheat bread. For four or five loaves of bread, 

 put in a couple of teaspoonsful of salt. A couple of tablespoonsful of 

 melted butter makes the crust more tender. It should not be kneaded as 

 stiff as wheat bread, or it will be hard 'when baked. When light, take it 

 out into pans without moulding it up ; let it remain in them about twenty 

 minutes before baking. 



BROWN BREAD. Brown bread is made by scalding Indian meal, and 

 stirring into it, when lukewarm, about the same quantity of rye flour as 

 Indian meal ; add yeast and salt in the same proportion as for other kinds 

 of bread. Bake it between two and three hours. 



INDIAN BREA.D. Mix Indian meal with cold water, stir it into boiling 

 water, let it boil half an hour; stir in a little salt, take it from the fire, 

 let it remain till lukewarm, then stir in yeast and Indian meal to render 

 it of the consistency of unbaked rye dough. When light, take it out 

 into buttered pans, let it remain a few minutes, then bake it two hours 

 and a half. 



POTATO BREAD. Boil the potatoes very soft, then peel and mash them 

 fine. Put in salt and a very little butter ; then rub them with the flour ; 

 wet the flour with lukewarm water, then work in the yeast and flour till 

 stiff to mould up. It will rise quicker than common wheat bread, and 

 should be baked as soon as risen, as it turns sour very soon. The potatoes 

 that the bread is made of should be mealy, and mixed with the flour in 

 the proportion of one-third of potatoes to two- thirds of flour. 



RICE BREAD. Boil a pint of rice till soft ; then mix it with a couple of 

 quarts of rice or wheat flour. When cool, add half a teacup of yeast, a 

 little salt, and milk to render it of the consistency of rye bread. When 

 light bake it in small buttered pans. 



FRENCH ROLLS. Turn a quart of lukewarm milk on to a quart of flour. 

 Melt a couple of ounces of butter, and put to the milk and flour, together 

 with a couple of eggs, and a teaspoonful of salt. When cool, stir in half 

 a teacup of yeast, and flour to make it stiff enough to mould up. Put it 

 in a warm place. When light do it up into small rolls ; lay the rolls on 

 flat buttered tins ; let them remain twenty minutes before baking. 



BUTTER BISCUIT. Melt a teacup of butter, mix it with two thirds of a 

 pint of milk (if you have not any milk, water may be substituted, but 

 the biscuit will not be as nice). Put in a teaspoonful of salt, half a tea- 



