372 DOMESTIC ECONOMY. [Chap. IV. 



113 the following valuable directions for making home-mado or family 

 Ijreail, sonietinies called — 



" Wheat and Indian Bread. — To two quarts of sifted Indian meal add 

 hot water enough to wet the same ; wlien sufficiently cooled, add one tea- 

 spoonful or more of salt, half a pint of .yeast, and one half teaeupful of mo- 

 lasses. Then add wheat llour enough lo make it into loaves (it should be 

 well kneaded), and when well risen, bake or steam it three or more hours; 

 if this should get sour while rising, add a teaspoonful of sugar and a little 

 saleratus dissolved in water. 



" Rye and Indian Bread. — Take equal quantities of Indian meal and rye 

 flour ; scald the meal, and when lukewarm add the flour, with one half 

 pint of good yeast to four quarts of the mi.xturc, an even tablespoonful 

 of salt, and half a cup of molasses, kneading the mixture well. This kind 

 of bread should be softer than wheat flour bread ; all the water added after 

 scalding the meal should be lukewarm. When it has risen sufiieiently, put 

 it to bake in a brick oven or stove — the former should be hotter than for flour- 

 bread ; if in a stove oven, it should be steamed two hours, then baked one 

 hour or more; when done, it is a dark brown. The best article for baking 

 this kind of -bread in is brown earthenware — say pans eight or ten inches 

 in hight, and diameter about the same — grease or butter the pans, put in the 

 mixture, tiien dip your hand in cold water, and smooth the loaf; after this, 

 slash the loaf both ways with a knife, quite deep. Some let it rise a little 

 more before they put it to bake. Many people prefer this bread made 

 of one third rye flour, instead of one half. AYhen it is diflicult to get 

 rye, wheat flour will answer as a substitute. It adds very much to 

 the richness and flavor of this kind of bread to let it remain in the oven 

 over-night." 



Indian oe Yankee Brown Bread. — Another old bread-maker gives the 

 following information about Yankee brown bread : 



" Brown bread, kneaded and made into loaves in the common way of 

 mixing white bread, dries more quickly than the white. I obviate this dif- 

 ficulty thus : Take a quantity of meal, sufiicient for as much bread as you 

 wish to make at once, put it in the mixing-pan with a bowl of rising, and 

 add sufficient lukewarm water to bring it to the consistency usually required 

 in making johnny-cake, mixing in the same manner with a spoon, but do 

 not stir too long, or it will not have that liveliness so desirable in good meal. 

 It is also a much neater method, as you are not obliged to immerse your 

 hands in the dough. 



"Grease your pans, and fill not quite half full, and set it as usual to rise, 

 which it will not be long in doing if the temperature is right. Bake one 

 hour in a slow but steady oven. It injures a large loaf to cut wdiile warm, 

 though my family are very fond of it in this state, and I generally bake a 

 loaf in a small pan to be eaten warm. 



" I can assure you that bread made in this manner will keep moist for 

 E3veral days, and even when it does become rather dry, owing to its being 



