824 DR. CEASE'S RECIPES. 



the pan once more before putting in the tins. It makes the puffiest bread you 

 ever saw." 



Bemarks. — Much has been said against the use of alum in making bread 

 but in the quantity here given for a batch of 3 or 4 loaves, the author would 

 have no fears of using. It gives an additional lightness to bread, and that is the 

 only object of its use. Potatoes also help in this respect, while they also, as 

 well as milk, make bread more rich and nourishing, and which also keeps moist 

 longer than without them. It is well to use both if you have them. 



Rice Bread. — Rice prepared as follows, makes another variety of bread, 

 which will please many tastes at the seaport table: Take 1 pt. of well-cooked 

 rice, 1^ pt. of flour, the yolks of 4 eggs, 2 spoonfuls of butter, melted; 1 pt. of 

 milk, }4 teaspoonful of salt. Dibections— Beat these altogether; then having 

 l^aten the whites of the eggs to a stiff froth, beat them in also. Bake in shal- 

 low pans, or gem tins. 



Naples Bread or Biscuit.— Flour, 1 lb. (3^ cups); nice fresh butter, 

 1 oz. (1 roimding table-spoonful), worked into the flour, with 1 egg, a little salt, 

 good yeast, 2 table-spoonfuls, and 1 pt. of milk. Mix all well and let it rise one 

 hour; then do not work it down, but cut it in suitable sized pieces and form 

 into biscuit and bake in a quick oven. If baked in a loaf, you have Naples 

 bread. 



Currant Sweet Loaf. — Mix 2 heaping tea-spoonfuls of cream of tartar 

 with 1 pound of flour; then rub into it 4 ozs. of butter, as for pastry; add 8 

 OZ8. of currants, 6 ozs. of sugar, and 1 pt. of milk, in which 1 heaping tea- 

 spoonful of soda has been dissolved; add a little salt; spice to taste, and bake. 

 The addition of 2 beaten eggs and 4 ozs. of citron makes a rich loaf. 



Remarks. — This baked in biscuits, or rolled out and cut in strips 1 or 13^x4 

 inches, makes a nice tea or breakfast cake. 



Graham Bread, Western Rural's.— When the author can find argu- 

 ments in favor of any point, whether it be the making or use of Graham bread, 

 or upon any other subject of value to the public, and perhaps written better 

 than he could do it, he considers that by quoting them, giving the proper credit, 

 which he always does, if the originator is known, the public, as well as himself, 

 are materially benefitted; and in this case, especially, the well-known popular- 

 ity of the Western Rural will undoubtedly influence many persons to use more 

 Graham bread than they otherwise might do, whereby their health will be 

 greatly improved, and certainly no one harmed; and it is by this course that the 

 author in his two former books, as well as in this the third and last which he 

 will ever write, has done and still is enabled to do a greater good than he other- 

 wise could. I fully agree with the principles and suggestions, and the way of 

 making, and hope that every family into whose hands this book shall come, 

 will adopt them and keep their tables supplied with this delicious and health- 

 giving bread. The editor says: 



"We are seldom without Graham bread on the table, and have noticed that 

 our friends and visitors almost invariably prefer the brown bread to the white. 

 We have often wondered why more people do not use it, especially.when we 



