DOMESTIC ECONOMY AND FAMILY RECIPES. 699 



with a knife ; add a tablespoonful of salt, a cup of yeast, and beat 

 well. • 



Brown Bread, — Three pints of coarse corn meal scakkd with 

 four pints of boiling water; when cool add two pints of coarse rye 

 meal (not flour); mix thoroughly; put in stone ware pots, cov- 

 ered ovei", and place in an oven cool enough for the bread to warm 

 slowly for two or three hours; after which bake slowly for f<nir 

 hours, if made in one loaf; let the bread stand in a cool oven one 

 or two hours. It should be light, moist, and sweet, with a moist, 

 firm crust. It will require experience and skill to perfect the 

 milking of this bread, but in health and deliciousness it pays. 



Rye and Indian Bread. — Mrs. Angier, of Wyandot County, 

 Ohio, tells the New York Farmers' Club how her grandmother 

 made rye and Indian bread : — Sift the bread tray half full ci Indian 

 meal ; have a teakettle of hot water put in a dipper of boiling water 

 to slack the heat; then scald the meal, stirring well with the pud- 

 ding stick; let it stand three hours or more over niglit, when the 

 weather is cool, then add one-third as much coarse rye flour as 

 there was meal ; put in a quart of light, sweet hop yeast, mix with 

 both hands, using warm water ; have the dough stifl" enough to 

 heap a little ; dip the hand in water, and smooth the mass and 

 sprinkle with flour ; let it rise till the surface cracks, then put in 

 iron basins; smooth again, let it rise for a few minutes, then set it 

 in the brick oven, heat it till you cau only hold your hand and 

 count three, bake four or five hours ; when taken out wet a clean 

 cloth in water and cover each loaf. 



Graham or Coarse Wheat Bread. — Two-thirds unsifted wheat 

 meal, one-third fine flour, a little molasses ; mix with warm water. 

 One large cup of potato yeast will make two good sized loaves 

 JMix and rise over night, and ^-our bread is ready to mould and 

 put in your pans before breakfast. Do not let it rise too long the 

 second time ; much bread is spoiled by so doing. 



Graham or Brown Flour Bread. — To one cup of light wheat 

 sponge add two tablespoonfuls of molasses, one tabk'Si)oonful of 

 melted butter or lard, half a tablespoonful of soda dissolved in a 

 cup of w^arm milk; lastly, add sufficient brown flour (sifting only 

 a part) to hold tlie spoon upright for a moment. Set it in tiie pans 

 to rise. Just before putting it in the oven wet the top, to keep tlio 

 crust soft. 



Brown Bread. — Two bowls meal, one bowl flour, two Itowls 

 sweet milk, one bowl sour milk, one teaspoonful of soda, threo 

 tablespoonfuls of molasses, and a little salt. Bake two or three 

 hours in a moderate oven. This makes a four quart loaf. 



Graham Biscuit. — One pint of sour milk ; two tablepoonfuls 

 of butter or lard ; one tablespoonful of molasses ; an even tea- 

 spoonful of soda, stirred in the milk; half a teaspoonful of salt; 



